Natural berry jelly (hot method)

Yes, if prices on NG were magically reduced ... I would even believe in a miracle!

Delicious blackcurrant jelly - thank you!
But I rubbed it by hand - tin of course))
It's a pity there are no automatic gadgets for wiping

[Natasha]

Natasha, to your health!

Why not? There are different wipes, both as attachments for food processors, and mechanical with a handle. It is necessary to look in the section of combines. I have a wiper attachment for the Kenwood combine

[Admin]

Why not? There are different wipes, both as attachments for food processors, and mechanical with a handle. It is necessary to look in the section of combines. I have a wiper attachment for the Kenwood combine

Admin, yeah, I already learned from this topic, thanks) I mean I don't) But from today I already have it - I bought the first one I saw, I haven't tried it yet

What is yummy here ..... Do you think this option will turn out from cherries or apricots?

[Kate]

Kate, apricots and cherries have very little of their pectin, they will only make thick jam - but delicious

[Admin]

Admin, thanks for the answer. Then there will be jam - that's good too.

Hello. Tell me, please, will such gooseberry jelly be stored without a refrigerator if the jars are not rolled up, but closed with ordinary screw lids? In the business of blanks, I am a completely novice culinary specialist, and the process of seaming cans, to be honest, inspires me with quiet horror. And also, do you think, is a copper bowl suitable for cooking jam? I don't have such a frying pan, I have a basin (family))).
Thank you!)

[Admin]

Admin, Tanya, hi.
I want to make blueberry jelly with the help of induction Kesha and cook and rub everything in it. I plan to make a part of the not very thick, we add water to this, stir it and it turns out like a compote. The mother-in-law does, but I don't want to ask her.
Please tell me if it is necessary to somehow change this recipe for blueberries? How many degrees to set in Kesha for cooking jam approximately and how long.

[screw-down]

and close with regular screw-down lids?

I cover all my sweet and salty canned food with just such lids.Very convenient and stand for a long time, even in the closet and kitchen cabinet
A copper basin will work too, great choices. The main thing is that it is comfortable and that a sufficient number of berries fit into it.

If you have questions about conservation, ask, study - we will try to help

[Nadia]

Please tell me if it is necessary to somehow change this recipe for blueberries? How many degrees to set in Kesha for cooking jam approximately and how long.

Nadia, I don't do such things in slow cookers and similar pots, I prefer to cook only on the fire, here the control is better. And for example, for jam, the saucepan is low and wide, and a large surface for evaporating liquid from the berries.
After all, when cooking jam, the lid of the pan should not be closed, otherwise unboiled liquid will accumulate in the jam, and this will affect the consistency of the jam, it will float.

If you dilute the jam with water, then what's the point of evaporating the liquid from the berries, then it will be more practical to just make a five-minute from the berries and close them under the lids in the usual way.

[Admin]

Admin, Tanya, Kesha is not a multicooker, but a harvester with induction, which is what you have, but he knows how to cook. There are no basins and saucepans, so I want to do everything in the combine. But you need to understand how and how much to cook, I don't know how.

In this situation, I see no difference, since both the bowl is deep and there are difficulties with evaporation of the liquid.

For jams and jellies, I specially bought a stewpan - wide and shallow about 6-7 cm high - ideal for such purposes.

How to cook, I described in detail in the recipe itself, all the stages.
The basic principle: boil berries-fruits, rub through a sieve, boil the mass until the liquid evaporates, thickens, pour into jars.

===============================

Here, the recipe for the multicooker has just appeared, Red currant jelly in a slow cooker Element

If you have questions about conservation, ask, study - we will try to help

Thank you very much for your reply and support.
There was an incentive to collect gooseberries from my grandmother in the garden) Previously, we cowardly left it to the birds, because no one understood what to do with it and was reluctant to mess around, but this jelly inspired me

Gooseberries gel very well

[Admin]

Admin, Tatyana, you will not tell (or maybe someone from the members of the forum) - what are the names of devices for rubbing berries ?? Which are mechanical? It's just that I was puzzled - how to designate them in a search engine ?? Kenwood I do not have and is not expected, but the red currant was born a lot. I love the black one tenderly, I freeze it, I make pies, the liqueur is delicious, and the red one lies with a mute reproach ..... I really want to try your jelly, but I don't want to grind it through a sieve ...

[Natasha]

Natasha, such wipes are called differently. The forum has a topic Sieve (electrical and mechanical) for cleaning , here you can see both the name and the attendance passwords where to look for them.

To health

And here I saw 🔗

[Tatyana]

Tatyana, Thank you! I now have frozen currants in the country, because you can make jelly out of it ??

I have a dacha near Taldom, when I go there past Dmitrov, I often remember about you, read your notes about those places

Can be frozen, the principle is the same

Thank you! Now I know why I am hiccuping at this time

[Admin]

Well, I tried the recipe, but, alas, the first pancake was lumpy - it turned out not jelly, but a barely thickened syrup (


Admin, I really hope for your hint, what I did wrong - another bucket and a half of gooseberries, there is plenty to work on the mistakes from
At the first step, I retreated from the described technology, since I do not have a wiping sieve, I decided to grind the gooseberries first with an immersion blender (without cooking) to simplify my work and squeezed the resulting mass through the mesh. It turned out quite simply and quickly, given the absence of "special equipment", but now I think that perhaps there was a mistake. After squeezing in this way, I had a very liquid mass, I would say, more juice with pulp than puree, maybe that's why it never thickened during cooking.
Then I acted according to the recipe - I took a kilogram of this puree juice, 800 g of berries for it, in a basin and cooked it. This is already at the end, almost everything has been collected:

But, alas, not after 8, not after 10 minutes it never thickened (I also thought in hindsight that, probably, there was a bit too much jam on my small basin, maybe because of this, the moisture didn't really evaporate ?. ..

When I realized that my "jelly" was not going to thicken, I decided that there was nothing to lose)), and added Zhelfix. I calculated how much sugar needed to be added to a 1: 1 ratio (Zhelfix was for this), mixed Zhelfix with 2 tbsp. l. of this added sugar, poured it into the jam, brought it to a boil, poured in the remaining sugar and boiled for another 3 minutes (according to the instructions on the package, however, it says all the sugar except 2 tbsp. l. add after Zhelfix, and I have most of was in jam, but there was nothing to do). At first, it wasn’t thick either, I already thought that I would have to move on to plan C - agar-agar and marmalade)) - but still it got stuck in the end. On the left and in the cup, this is already with Zhelfix:


But I still want to master natural jelly!)

After the fact, I realized the minus of the idea with the blender - it partially ground the sour gooseberry skins in the puree, and the jelly turned out to be very tart, despite the large amount of sugar, although the pulp of the berries was ripe and sweet.

[Murkate]

Murkate, well .... it also happens

It is better to cook jelly in small portions, and in a wide and shallow dish.Then all the liquid-water-juice will quickly evaporate in a short time.
If the volume is large, then it will take much longer to boil the mass, until the jelly is formed. This is very clearly seen when, when stirring on a spoon, and on the edges of the saucepan and on its walls, jelly forms, good clots appear, and they remain on the spoon. And they don't even melt on a saucer.
For myself, I deduced the proportions of the amount of berries, sugar and the volume of the saucepan.

If you wipe the mass in a sieve, all the gelling substances pass into the syrup, only small skins remain, and the jelly itself becomes softer in taste.
Gooseberries contain a lot of gelling substances and keep their shape well. I also have a jar from last year, where the jelly has retained its shape. But, if you add another berry to it (without gelling properties, such as cherries), then the jelly may not work.
Only berries with the same properties can be combined.

[Admin]

Admin, thanks) Did you get a thick mass from the gooseberry after the sieve? And yet, what is the diameter of the stewpan do you have to orient yourself?

Yes, after the sieve, the mass is thick - but not jelly. To form jelly, the mass must be boiled with sugar.

My stewpan is about 24-26 cm. And the height of the sides is 6-7 cm. To be exact, then you need to go and measure

Oh, I think we can do without measurements, about understandable. Thank you)

Yes, after the sieve, the mass is thick - but not jelly.

Here, but I was not at all thick, almost one juice. Conclusion - I went to read the topic about wiping sieves It looks like I urgently need it

[Admin]

I've been making jelly almost according to this recipe for the second year already. Thank you, Admin, Only at first I cook the berry puree for a short time, for 10-15 minutes, then I add sugar, quickly stir until it is completely dissolved, turn it off and pour it into hot dry jars, wrap it up. This jelly freezes as it cools. Some cans have been standing for the second year on a glassed-in loggia (hot in summer, cold in winter), and as this jelly stuck to the lid (inverted cool), they still stand.
And she made mashed potatoes in different ways and with a horizontal screw juicer (I didn't like it, it quickly clogs up), and a centrifugal juicer (good, fast, but a lot of foam), rubbed boiled berries with a mechanical sieve (good, but the process is lengthened by boiling berries). And my last purchase, the best, in my opinion, for making berry puree, is a vertical screw juicer. I made jelly from gooseberries, red and black currants, everything was perfectly frozen. I do not recognize any additional additives, except for sugar, in such preparations, but here they are not needed.

Why do I boil the berries beforehand?
Because berry peel contains a lot of pectin, the main product for gelling. And it's a pity to throw it into the "waste" if you pass the berries through a juicer beforehand.

Therefore, I boil the berries along with the peel, then pass through a sieve, separating the peel from the berry juice. In this case, the pectin turns into juice after hot processing.

This is what I liked about the vertical juicer, with its help it turns out puree, not juice, the cake comes out very dry. And I processed the gooseberries with a strainer for smoothies, so there was not a single drop of cake. She even ground the bones, it was a very tough puree.
Can't insert a photo

[SvetlanaR]

This is what I liked about the vertical juicer, with its help it turns out puree, not juice, the cake comes out very dry. And I processed the gooseberries with a strainer for smoothies, so there was not a single drop of cake.

SvetlanaR, and what is your juicer model? The smoothie strainer is a nozzle for it, do I understand correctly?

Juicer Gemlux, 3 strainers included

Can you name the model specifically? There are ... a great many

Of course! It's no secret GL-SJ-77W

Yeah, got it - thanks! Juicer Gemlux GL-SJ-77W

[I pick up all the remnants of fruit and berries in the refrigerator]

I pick up all the remnants of fruit and berries in the refrigerator, the preparation time is running out, I don’t want to cook anything And it’s time to put things in order in the kitchen and in the refrigerator

The remains include: different apples, black grapes, prunes, a little soft pear. Fruits can be either whole or substandard - everything will go into the matter. The proportions of fruits are different, something more, something less.
I didn't peel the apples off, they have a lot of pectin

So, wash the fruits, remove the large bones from the plums.
Put all fruits in a saucepan, add sugar (500 grams per 1 kg of fruit), put on fire and boil the fruits until soft.
Rub the fruit through a sieve. I described the process in detail in the first post of the topic on other fruits and berries.
Boil the fruit in a saucepan until thickened.
Pour into jars and roll up the lids.

The result is such a fruit jam, the color of black grapes, and the consistency of liquid jam. This jam will not be very thick







I have more grape taste, as there was a large amount of black grapes. If you move the bulk, there will be a beautiful bright grape color below

I did everything according to the recipe, only added black 1 to 1 to red currants.
A great way, everything is very simple and straightforward.

[Knor]

Knor, Sveta, to your health!
A beautiful color turned out And black currant enhanced the gelling

[Admin]

Admin, Tatyana, so I liked the way that I repeated. Same with black 1 to 1, but added cinnamon. Well, a very interesting shade!

Well, this is already a "black night" turns out in color. In winter everything will be delicious, good health