Mandraik Ludmila
Rada-dms, everything will be fine, don't worry!
Rada-dms
Mandraik Ludmila, well, I always worry !! I wish the products were not wasted! Currant is already in short supply! Can you switch to?


Added Saturday 06 Aug 2016 10:08 PM

gawala, Gal, then pectin, with it always thickens. Oh, and I so wanted marmalade !!
gawala
Quote: Rada-dms
then pectin always thickens with it.
Eh, who is thickening, and who is not ...
Quote: Rada-dms
Oh, and I so wanted marmalade !!
Come on. I'll treat you to raspberries ...
Mandraik Ludmila
Rada-dms, of course, let's move on. And I just sighed with relief yesterday when I robbed the last 2 bushes. Now I will dispose of them, I will still punch raw with sugar with a blender. And my husband put 60 liters of wine and 80 liters of kvass, kvass only on black currants, and wine, separately from white and from red and from a mixture, and also from gooseberries, we switch to my own, I can't look at the currants, I will drink with my eyes closed
Rada-dms
Mandraik Ludmila, I squeezed the cake weakly by hand, I also put the wine. Well, like wine, poured some water and added sugar! And you make with pure juice, but how long does kvass cost?
Irgata
Quote: Mandraik Ludmila
maybe the berry is too large for me
I just think that the calculation of such * glasses * is not for large berries
in general, I think that in such glass recipes you need to take into account the size of the berry



Mandraik Ludmila
Rada-dms, kvass and wine are made with water.

Add 4 liters of water and from 0.5 kg to 1 kg of sugar to kvass for 1 kg of currants in 2 stages, half of the sugar for the stage of aerobic fermentation under gauze, 3-5 days at the temperature in the house, and stage 2 of anaerobic fermentation of the drink removed from the pulp ... For fermentation, she added her eternal leaven. The more sugar the stronger (more degrees) kvass.
Wine: 0.8 l of water and 300 g of sugar are added to 1 kg of currants, again in two stages, only here fermentation is anaerobic all the time, under a water seal, and the first stage is fermentation on the pulp, and the second, when we add the remaining sugar after removing from pulp. Fermentation on cultural, specially purchased wine yeast.
In both cases, the drinks stand and gurgle for a long time, we do not let the kvass ferment to the end, after about a month we remove it from the sediment and bottle it so that the drink is carbonated and the carbon dioxide stops fermentation.
And the wine stands to the end, it is fermented completely, so it can stand for 2-3 months, it depends on the temperature in the house.
There is a cool website that describes how to put wine in the house. conditions, the proportions of water, berries, sugar are given: 🔗
This is part of our fermentation tanks: girl_haha: in the center is an old 30 liter bottle.
Blackcurrant jam Delicate berry in light jelly (measuring the constituent with a glass)


Irochka, I realized that when the sugar was boiling, I hadn't made jam for a long time. In kilograms with a large berry, it is more reliable. I use a blender for cheese making by weight. And here on the "old woman-hole", nothing I have already corrected everything, filled up the berries, today I will boil it again and pour it over the banks.
Gata
Ludmila, I hope the author of the topic will not be offended by the offtopic, but how much leaven do you add for kvass?

And on the topic. I still have a few berries left to try to cook, especially since so quickly.
Mandraik Ludmila
Anya, frankly, by eye, for 20 liters the capacity is somewhere between 150-200 ml, if for 5-6 liters I think 50 ml can be taken. I'm sorry Radochkathat we are not in the subject
By the way, I have already closed all the jars of jam, today I will put it in the underground, it is colder there +16, the underground is open for summer airing, so it is warm there now, but I think the berry will survive. I will open - unsubscribe
MomAnya
Rada-dms, Olya, today I made your jam. Very fast and convenient! Rubbed with sugar already a little fed up, I had to look for a new recipe. The ratio of sugar and berries seemed to me very good, and the currants are so tender! I will definitely cook some more. Thank you very much!!!
Mandraik Ludmila
Rada-dms, an alert came and I remembered that I hadn’t unsubscribed, well, I didn’t succeed in jelly, but the jam is very tasty, there’s a couple more jars in the underground. This year the berry is much smaller and smaller, so I think it will come out better, I will do it again according to this recipe - I liked it thanks!
Rada-dms
Quote: MamaAnya
The ratio of sugar and berries seemed to me very good, and the currants are so tender! I will definitely cook some more. Thank you very much!!!
MomAnya, Anya! Thanks for the nice review! I am very glad that our tastes coincided! I will be cooking this recipe soon too.





Mandraik Ludmila, Lyudochka, thanks for the report! I am glad that the jam is not stagnant with you!
I analyzed it and realized that jelly is not obtained from all varieties of currants, I can not think of another explanation. But even in the version without gelling, the jam is really pleasant, harmonious in the sweetness and acidity of the berries.
Olima
I saw this recipe in the forum feed, went in and looked and found out my recipe from a notebook when there was no Internet.
True, I have a proportion for 10 cups of currants.
And this is what I will say, this is the only jam that I do not roll up with iron lids, but pour it into clean jars, wait for the jam to cool, cover it with nylon lids and store it in the apartment under the closet. The jam has never become moldy under the nylon lid, so I can also advise others who do not like to roll up the lids and, plus the economy of iron lids.
Rada-dms
Olima, thanks for the advice, Olenka, let's try to store it without rolling. And the recipe, apparently, with a long beard! In all the expanses of our former homeland, it could be found!
galchonok
Olga, I have a tremendous thank you! Since childhood, I don't like blackcurrant jam (and neither does my husband). But when I saw your recipe, I immediately wanted to cook this jam. We specially went to the market for currants (my husband is at a loss ... why, we don't eat it !!!). I say, "I read the recipe, I want it!" Cooked at the rate of 6 stacks. berries, 6 stacks. sugar, 3 cups. water. Cooked in a cartoon. A week later, the first jar of delicious ice cream was sentenced. Berries, indeed, as in light jelly. And they themselves are so tender! Not at all like in childhood. So, the title to the point! I will definitely repeat it on the next. year. Thank you, Olga, for such an amazing recipe !!!
Rada-dms
galchonok, Checkmark, dear! Thanks for the amazingly warm and joyful report!
I, too, do not really like currant jam, or rather, cooked according to the classical technology, it stays with us. And this option diverges quickly. For ice cream, you're right, it goes perfectly, and for pancakes and panna cotta. I cooked it again, added a teaspoon of apple pectin and oregano - it also worked out well.
Let's wait for summer and remember it, devouring delicious jam with ice cream,
galchonok
Quote: Rada-dms
and pancakes and panna cotta.
Exactly! Awesome jam
galchonok
Olga, now I'm taking a photo
Blackcurrant jam Delicate berry in light jelly (measuring the constituent with a glass) - we finish the penultimate jar. Definitely, I will double the portion, or even triple it. Once again, thank you very much for a wonderful recipe for delicious jam
Rada-dms
galchonokCheckmark, thank you very much for the heartfelt feedback on this recipe. two, something quickly you ran out. I just want to try to cook frozen berry jam using this method. If you get something good, I will unsubscribe right away.
kirch
Quote: Rada-dms
frozen berry jam
Currant? I have run out of all the jam and am suffering a lot. I drink tea only with jam. And frozen currants are available
svetn
Girls, who made this recipe from frozen currants? Unsubscribe, please. I found a package of berries in the freezer, it turns out jelly?
Tatiana_C
Rada-dms, thanks for the recipe! Last week I cooked as many as 30 glasses of berries. The leftovers that did not fit in the jar were put into the refrigerator. And now it has frozen "breast". Real jelly
Cooked from fresh, not overripe currants. A recipe for permanent use!
Blackcurrant jam Delicate berry in light jelly (measuring the constituent with a glass)
julia_bb
Rada-dms, Radochka, or girls, tell me, do you need to tear off dried tails from each currant?
Tatiana_C
When my berries, dried flowers fall off and float on their own. I collect them with a strainer and throw them away.




By the way, today I opened a jar of this year's jam, which was just in the room for a week. It turned out that the jam was less gelatinous than what was stored in the refrigerator. Therefore, I removed it to "ripen" in the cold, for three days, before use.
julia_bb
Quote: Tatiana_C
When my berries, dried flowers fall off and float by themselves. I collect them with a strainer and throw them away.
That would be good to fall off themselves) Tomorrow morning I will do jam, I have only 1.3 kg of currants
Olya2017
For the first time in my life I plan to make jam. While I want to try for 1 portion. The question is: what is the volume of 6: 6: 3? To understand how many jars to cook.
galchonok
Olga, I got 5 jars of 370 ml
Sibiryachka38
Quote: svetn
Girls, who made this recipe from frozen currants?
I cook from frozen currants. I pour it into a saucepan, let it thaw a little, add sugar, without water. I don't cook for long. It turns out great.
Vesta
Thanks for the recipe! I cooked one rate, it turned out 3.5 jars of 0.5 liters each. Frozen even on the table.

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