Strawberries in cognac
Category: Blanks
Ingredients
Strawberry 3 kg
Sugar 1 kg
Cognac 250 ml
Cooking method

1. Wash the glass jar thoroughly. Pour over with boiling water and wipe dry. Sort out the berries. Put in a container with water and rinse carefully. Only then remove the stalks with leaves.
2. Put the strawberries in a jar in layers, sprinkle each layer with sugar.
3. Pour brandy onto the top layer of sugar. Cover the jar with a sheet of parchment and set aside for 8 days. Arrange strawberries in small sterilized jars and seal tightly.

Note
Another original way of canning strawberries
Cat
Crumb, what a recipe !!!!!!!!!!!!!
I will try to make cherries this way, because there is a lot of cognac at home, but no one drinks it (when my husband's friend saw kaaaaak cognac, I pour raisins for baking, I fell into a stupor).
Crochet
Cat, I think the cherry in the cognac is also great! But maybe add more sugar, the cherry will be sour than strawberries! Although ... it's the master's business. Last year I had strawberries in cognac, had a huge success ... especially with my husband, although he does not really respect cognac ... and he respected strawberries in it, and even at what speed ... I did not have time to understand how long it can be stored ...
Cat
Yesterday I laid a cherry (with a stone), let's see what happens! Smells awesome !!!!!!
Gennadii
Quote: Cat

Yesterday I laid a cherry (with a bone), let's see what happens! Smells awesome !!!!!!

- It is impossible to store for a long time, hydrocyanic acid is released from the seeds (~ 2 months - normal - I made the liqueur myself, there cherry aging in vodka - 2 months. I would not take any chances to keep it any longer).
Just in case, I recalled
Pani Olga
Don't worry, to get poisoned by prussic acid from cherry pits, you need to eat a bucket of pitted kernels!
Self-taught baker
Quote: Cat

Yesterday I laid a cherry (with a stone), let's see what happens! Smells awesome !!!!!!

I read you and went to make cherries, though I pulled out the bones,
I covered it with brown sugar and covered it with dry sherry.
Crochet
Quote: Cat

Crumb, what a recipe !!!!!!!!!!!!!
I will try to make cherries this way, because there is a lot of cognac at home, but no one drinks it (when my husband's friend saw kaaaaak cognac, I pour raisins for baking, I fell into a stupor).
Cat, if you still have unclaimed cognac, I can share the recipe for an AWESOME apricot jam. Easy to prepare, and how delicious ...
Cat
Quote: Krosh

Cat, if you still have unclaimed cognac, I can share the recipe for an AWESOME apricot jam. Easy to prepare, and how delicious ...
Of course share !!!!!!!!!!!!! I have this cognac ............... The main thing is that it is "easy to prepare" !!!!
PySy: I constantly open and smell cherries - the smell is just stunned, I can't wait to take off the first one (I feel it will also be the last)
Self-taught baker
Quote: Cat


PySy: I constantly open the cherry and smell it - the smell is just stunned, I can't wait to take off the first one (I feel it will be the last)

Oh cognac will run out of breath, there will be nothing to taste
Crochet
Quote: Cat

Of course share !!!!!!!!!!!!! I have this cognac ............... The main thing is that it is "easy to prepare" !!!!
PySy: I constantly open and smell cherries - the smell is just stunned, I can't wait to take off the first one (I feel it will also be the last)
Cat, is there still cognac? Then I share ...
Apricot jam with cognac
1 kg. apricots
juice of 2 large lemons (I got 175 ml.)
150 ml. cognac
1 kg. Sahara
We free the apricoski (actually I took the poles) from the seeds, put it in a saucepan in which we will cook this yummy, pour it with lemon juice, brandy and add 100 gr. Sahara. We leave it for a few hours (I left it for the whole night to walk like that). Next, boil the apricots over low heat for 5-10 minutes, until softened. It took me 15 minutes. Pour the remaining sugar (900 gr.) And let it completely dissolve, bring to a boil and cook over high heat until the desired thickness. From this place in more detail ... After the sugar has dissolved, I make the highest possible fire (within reason, of course, so that it does not run over the edge) and constantly stirring I cook for 20 minutes, no more. But 20 minutes, this is provided that the fire is really maximum, and not average (on average, by the way, it is also possible, but accordingly more time will be needed). All. Cooked. We poured this beauty into a jar and, before corking, kept it cool, simply covering it with a napkin on top. In the resulting jam, the apricots should float in the syrup, but the syrup should not be too runny. The apricots themselves, during the cooking process, acquire an awesomely beautiful amber color, I generally keep quiet about the taste ... this should be tried, words cannot convey ... Should I put a photo for clarity? Only yesterday I prepared ... Indescribable deliciousness ...
ZY: After cooling, the confiture acquired a slightly gelled consistency.
Cat
Crumb, such a recipe is sinfulabout hide in the wilds of another topic !!!!!!!
This recipe must be published as a separate topic, otherwise someone suddenly passes by and does not notice such deliciousness, simply because he does not like strawberries in cognac
KEKSIK
Krosh, tell me: how do you use the jam. Is it like jelly, pie filling? Thank you
Crochet
Quote: KEKSIK

Krosh, tell me: how do you use the jam. Is it like jelly, pie filling? Thank you
Jam is a sweet fruit dish that contains whole fruits or fruit pieces. Fruit skins and seeds can be found in the jam, but they are not tough. According to the consistency, the confitures can be both thick and mushy. Regular confiture - minimum 35% fruit content with fruit pieces or puree. Extra confiture - fruit content not less than 45% with fruit pieces (puree is not allowed).
Well, that's me, for general development ...
KEKSIK, As a filling for a pie, this is certainly great, but since I do not eat pies, I use confiture for its intended purpose: That is, for tea. I can’t imagine tea without a spoonful of jam and confiture without a cup of tea ... I said ... Well, if for the filling for the pie, then I always add a little starch to the jam, since no matter how thick the jam (or jam ) in a cold form, when heated, it does not matter ... as if it spreads or something ... but with the starch, the very thing ... does not run away (from the pie).
Pani Olga
I already copied it into my culinary notebook, only I would need another photo for clarity, and a personal request, emoticons and expressions of emotions - at the end or at the beginning of the recipe, otherwise it is inconvenient to copy, they cannot be transferred, some kind of gibberish turns out.
Thank you for the recipe, otherwise the donated cognac no longer fits on the shelves.
How is it stored? In the withers or should it be pasteurized?
Crochet
Mrs. Olga, I'll take into account the emoticons ... You don't need to pasteurize, the jam is perfectly stored at room temperature !!! temperature. The jam according to this recipe felt great last year on the shelf of the kitchen table. True, only 3 months ... it was not enough for longer.
Crochet
Quote: Cat

Crumb, such a recipe is sinfulabout hide in the wilds of another topic !!!!!!!
This recipe must be published as a separate topic, otherwise someone suddenly passes by and does not notice such deliciousness, simply because he does not like strawberries in cognac
The cat, on your advice, decided to put the jam recipe in a separate temko ...
Cat
And the cherry has already been eaten (they were afraid that the bones would start to release toxic acid, so they destroyed the harmful product at a terrible speed) !!!!!!!!!!!!!!!!!! oo-oo-oo-oo-oo-oo-oo-oo-oo-oo-oo-oo-oo-oo-oo-oo, ethno is so delicious, beyond words !!!
Crumb, THANKS !!!!!!!!!!!
Crochet
Cat, how glad I am that you liked it! And I made raspberries according to this recipe ... There was nothing to put in jars ...
Cat
I put "halves of pears in cognac", I will report on the results !!!
Self-taught baker
And our cherries in sherry are also bye-bye, my friends really liked it, and they tried everything
There is an idea to put a Hungarian plum, but in Madeira, or white rum ...
Tanyusha
A self-taught baker on the account of plums in Madeira can be more detailed, otherwise they brought me a whole bag of plums, but I don't know what to do.
Self-taught baker
Quote: tanya1962

A self-taught baker on the account of plums in Madeira can be more detailed, otherwise they brought me a whole bag of plums, but I don't know what to do.
As for the plum: cut it into halves, pulled out the seeds, and depending on the sweetness of the plum itself, using the same technology as with strawberries, add sugar (I prefer black "muscovado", but brown or white is also possible), then Madeira, here it is also necessary see what madeira, if sweet, then there is less sugar in the berries, if dry (dry), then more.
Actually, you need to focus on your taste, who likes how.
The average alignment - per kilo of fruits / berries - a pound of sugar and at least 2 glasses of strong (from 16-20 degrees and above) alcohol.
They just brought white rum, I want to do it: first a row of plums, then peaches, and maybe I'll put heavenly apples ... while I'm thinking ...
I have it in the fridge anyway.
Self-taught baker
And if there is a fruit dryer - make a dried plum, in winter it will go to yogurt instead of dried apricots, Excellent !!
Tanyusha
Self-taught baker thanks for the recipe, I'll try to make it.
Crochet
Girls, since we're talking about plums ... there is a funky recipe for "Rumtopf" - plums in rum (nothing worse in cognac). Is it necessary?
alla
must must must must and must ... pliiiiiz must
Crochet
"Rumtopf" (rum pot):
Plum-1 kg.
Sugar-4 cups
Rum-1 ​​liter
Rinse the plums, cut into halves, remove the seeds, cover with sugar and leave overnight. Then put the prepared fruits in layers in small jars with tight-fitting lids. Pour rum over each layer so that the drink covers the fruit. Close the jar and put it in the cabinet. The plums will be ready in a month.
fugaska
a little off topic, but the site administration asks for help:

We need a resident of Moscow for filming (one all-Russian channel).
Filming at home this Friday.
Requirement - up to 30 years, the size of the kitchen - so that you can more or less shoot with a camera. She should be able to cook perfectly in a bread maker, show the baking process, ready-made beautiful breads, it is interesting to explain.
They also promised to shoot the moment she sits at the computer and talks on our forum.

let's be active, propose candidates! self-nominated candidates are welcome!
Self-taught baker
Quote: Krosh

Girls, since we're talking about plums ... there is a funky recipe for "Rumtopf" - plums in rum (nothing worse in cognac). Is it necessary?

In the original, this recipe should be started in June, when the first berries ripen.
We take a LARGE and beautiful glass container (the main thing is that the lid is hermetically closed), and we begin to fold the fruits / berries as they ripen, shifting them with sugar and spilling them with alcohol.
We finish all the beauty (that's because you have to have patience) in the fall, putting in the last apples, or sea buckthorn ..., finally fill it with sugar, fill it with alcohol and store until the New Year ...
We really can't stand it, and by the November holidays we are starting testing ...
I have enough smell, and all my friends get up in line ...
alla
SUPER!

How to return to June?
Self-taught baker
Quote: alla

SUPER!

How to return to June?

Maybe you should walk to any supermarket ??
alla
Easier, but expensive, especially if all this beauty grew in my own garden and I was tormented, well, where should I put all this? insulting.

self-taught baker, why didn't you tell me before? My cherries are still hanging dry on the trees, ohhhh ..... I rattled the currants into the camera, cherries, as much as I mastered, strawberries too, yoshta, etc. I managed just with cognac to apricots ...

probably, really, I will go to the market, for a beautiful piece too ... well, and seduced ... but upset ...
Self-taught baker
Quote: alla

Easier, but expensive, especially if all this beauty grew in my own garden and I was tormented, well, where should I put all this? insulting.

self-taught baker, why didn't you tell me before? My cherries are still hanging dry on the trees, ohhhh ..... I rattled currants into the camera, cherries, as much as I mastered, strawberries too, yoshtu, etc. I managed just with cognac to apricots ...

probably, really, I will go to the market, for a beautiful piece too ... well, and seduced ... but upset ...

Sorry !!!! I'm not on purpose, honestly.
But for the future you will know, but now there is: plum, peaches, apricots, apples, sea buckthorn, dogwood, etc.
Try one type of fruit - delicious too.
And I bought beautiful jars in Ikea, I don't know if there is one next to you ...
There are both small and larger ones, you can invent anything ...
alla
Thank you so much for the idea, I've already thought it over and about the jars too.
Thank you very much.
There is no Ikea, but in Kiev there are a lot of other supermarkets, I will find (and outlets with beautiful banks).
but next year ........ I will have a full time .... thanks.
Hairpin
Well ... But at 7yu they didn't want to buy cognac in five-liter cans (I'm crying again) ... And what are we doing liqueurs, but no cognac ...
shuska
Girls, and after filling strawberries (plums, etc.) with sugar and pouring cognac, store them for 8 days in a closet or in a refrigerator?
Hairpin
Everything that I fill with sugar / syrup and fill with vodka I store in a dark cabinet ... well, at least a month ... In the refrigerator, the reaction will slow down ... Well, in the sense that strawberries in such cold weather cannot drink cognac. ..
shuska
Well. I fell asleep strawberries. Did a little to test. It turned out an incomplete liter jar. Today (1 day has passed) the liquid in the jar does not completely cover the berry. And at the bottom is a layer of undissolved sugar. What to do? This is normal? I am very afraid that the strawberries that lie on top without liquid will turn sour.
Hairpin
Shushka!
When I made Sweet Couple liqueur, the sugar sank to the bottom and did not dissolve. Moreover, he ... turned to stone. And I posted a photo in liqueurs. And Tanya 1962 wrote that she also sank to the bottom, but then dissolved, but not in 8 days.
Quite possibly it depends on sugar ...
Try it, turn the can over. If the sugar stands still, then you can go my way ...

So now I prefer to add not water + sugar, but sugar syrup ...
shuska
Hairpin, I'm Shushka (Drying is a completely different person)
I shake the jar and the sugar gradually dissolves. I am now more worried about the top layer of the strawberry, which is without syrup. Will it turn sour?
Hairpin
1. I got better.
2. Sour ...
shuska
OH! What to do?
Hairpin
Add cognac !!!
Venka
Girls! I decided to make a rumtopf, I already filled a 3-liter jar with cherries, strawberries and apricots, but 2 questions arose:
1. the strawberry floats and is not partially covered with cognac, leave it as it is or what weight to put on top?
2. What to do with all this wealth? It is foolish, of course, to ask about this, having already spent so many products, but still?
Help with advice, eh?
Cat
Tiny! I bring you another thank you for my favorite recipe !!!! For these 4 years that only I have not poured cognac
Plums, peaches, apricots, pears, apples and quinces ..... Everything is incredibly tasty !!!
The only thing that remains a secret is the shelf life of the finished product.

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