Raw jam (grated berries with sugar)

[Scarecrow]

I have frozen raspberries, strawberries and apricots.

Scarecrow, Natashik, tell me pliz, do you freeze ground apricots? here I have, I want to freeze, looking for an expert opinion. do they not darken afterwards?

I can answer

After defrosting, apricots always darken, even in mashed potatoes!
I mashed apricots with sugar along with other berries (in the freezer), but not always a guarantee.

I just freeze apricots in slices, in half - then without defrosting immediately into water, then they retain their taste and color.
I often make porridge this way.

If only to make apricots in mashed potatoes with a lot of sugar !?

[ground]

My profile picture says that I live in Mariupol. This is the southeast of Ukraine. Not washing the berries here is somehow ... But since the berries-fruits are their own and have not been processed with any pesticides, then mine is clean of dust and graphite. I try to wash raspberries on the bush with water from a hose. Before immediately freezing it, it is not mine for this reason.

Berries ground after defrosting the wrong color and taste! Proven by experience!

This is, of course, a matter of taste for everyone! Try the options and evaluate for yourself!

I tried it and share my personal experience.

And I will tell you, as an engineer-technologist for canning and storage of food products, that frozen (right!) Fruits and vegetables contain no less vitamins, and sometimes even more, than fresh ones. And already in boiled (in jam) ... And it's not worth talking about ...Now fruits (any) and berries (also any) I wash, I let the water dry and ice them in plastic bowls (soft) or bags (hard)... In winter I took it out, sprinkled it with sugar a little, thawed it, crushed it with a fork, and here's some raw jam. In terms of the content of vitamins, it cannot be compared with the one that was wiped in the refrigerator for several months.

I can also add that at one time she graduated from the Leningrad Technological Institute of the Refrigeration Industry with a degree in Food Conservation, specialization in Cold Preservation: Freezing, Cooling and Storage of Food Products.
And further. I already wrote that a lot also depends on the geographical latitude and variety. Our berries-fruits are much drier (that is, they contain less moisture) than in the Moscow region. I shared my IMHO and I will not argue more on this topic.

And further. I already wrote that a lot also depends on the geographical latitude and variety. Our berries-fruits are much drier (that is, they contain less moisture) than in the Moscow region. I shared my IMHO and I will not argue more on this topic.

That is why it is necessary to write large: BERRIES AND FRUITS ARE NOT MY FOR THOSE WHO LIVES IN ... AND WHO HAS ITS OWN GARDEN with untreated fruits and berries

Then there will be no such reaction to your advice and polemics - after all, we listen and lick each other's advice

Apricots darken not from freezing or thawing, but from contact with air. Keep this contact to a minimum, and the apricots will not darken. But at home, this is unlikely.

After defrosting, apricots always darken, even in mashed potatoes!
I mashed apricots with sugar along with other berries (in the freezer), but not always a guarantee.

I just freeze apricots in slices, in half - then without defrosting immediately into water, then they retain their taste and color.
I often make porridge this way.

100% for!

[Now fruits (any) and berries (also any) are mine, I let the water dry and ice them in plastic bowls (soft) or bags (hard).]

Did I write that I was not mine? Here's my post on the last page:

May I have my own 5 kopecks? Previously, like everyone else, she cooked jam, canned compotes, salads, zucchini, eggplants, sorrel, etc. And one day they bought a freezer ...And then I realized that in the summer you can also have a rest, even having your own garden and summer cottages ... Now I ice everything that is possible (and sometimes what cannot). And I will tell you, as an engineer-technologist for canning and storage of food products, that frozen (right!) Fruits and vegetables contain no less vitamins, and sometimes even more, than fresh ones. And already in boiled (in jam) ... And it's not worth talking about ...Now fruits (any) and berries (also any) are mine, I let the water dry and ice them in plastic bowls (soft) or bags (hard). In winter I took it out, sprinkled it with sugar a little, thawed it, crushed it with a fork, and here's some raw jam. In terms of the content of vitamins, it cannot be compared with the one that has been rubbed in the refrigerator for several months (I am not talking about taste and smell, this is not for everybody, maybe someone likes jam with a less pronounced smell). If you just need whole fruits somewhere, it's even easier: take it out, sprinkle it in a thin layer, defrost it - and ffs! And what kind of compote from them in winter ... But it did not even occur to freeze the grated berries with sugar. Why also freeze sugar? Is there really a lot of extra space in the freezer? I don't have it. And for those who follow the figure (and not only), excess sugar is useless. IMHO. Many will say that there is not enough space in the freezer for everything. Is there enough in the fridge?

Perhaps, and in the original highlight?

[Lisss's]

Lisss's, apricots can be frozen in sugar syrup. Then they do not fade. The syrup can be used to soak cakes.

Why are these a few tablespoons ? They cannot act as a preservative in such an amount. Then what's the point?

The sense is in the taste. Cold, not sugar, works as a preservative. Completely ready to use.

Let me disagree. After defrosting, my raspberries completely retain their shape and do not emit juice. But it still depends on the type of raspberry and the freezer. There are raspberries, which, when collected, break down into components. I don't grow that. But we have different latitudes, and the assortment of raspberries, respectively. And what kind of raspberries after grinding them with a blender? Not porridge?

It is porridge after the blender, and porridge after defrosting. That is why there is no difference. Even if it retains its shape immediately after defrosting, it crawls after one movement with a spoon. These are raspberries. Therefore, I am in favor of a blender - economically in place.
I have a freezer Liebherr. There is -26 and super freeze mode. I even have it in the freezer, which is -24 in an ordinary refrigerator (now, however, it is set at -22).

So I am about the same. Everyone does as he pleases. And he has his own reasons for this. The people asked - I said. And no one was going to argue. My jam - I want to eat, I want - I smear on the asphalt.

You wrote that you do not understand the meaning of these actions. I tried to explain.

[Scarecrow]

Scarecrow, Natashik, tell me pliz, do you freeze ground apricots? here I have, I want to freeze, looking for an expert opinion. do they not darken afterwards?

Yeah, I grind them. Electric. Fast and does not take up much space. I somehow did not pay much attention to the color. even if they get dark, it is not enough to be conspicuous.

I freeze strawberries in sugar syrup, after defrosting they remain intact and the syrup turns out to be delicious. I also make mashed strawberries with sugar and add whole berries or halves there. In winter, just a fairy tale and color and taste. So you can make any berries.

[Vitalinochka]

I ice strawberries in sugar syrup

Vitalinochka
I tried it too , frozen strawberries and cherries in syrup, really goodaboutit turns out well! And you cook syrup in what proportion? How much water and how much sugar?

[SWIFTA]

Maybe someone will like the recipe. SWIFTA, don't throw tomatoes at me (I'm talking about sugar), this is for a change, well, damn tasty and, again, in winter you can modify (consistency).

5 kg apricot, 1 kg orange, 0.5 kg lemon (steamed), sugar at the rate of apricot-1 kg apricot-1.7 (2) kg sugar.
Steam the lemon twice, remove the seeds.Twist everything in a meat grinder, mix with sugar. Let it stand for 2-3 days in the room (stir several times a day to completely dissolve the sugar) and arrange in jars. It stands perfectly under parchment paper at T20-22 gr.

[Tiny]

Tiny, I cook syrup for 1 liter of water 300g of sugar for strawberries and in the same syrup I freeze melon cut into pieces (well, very tasty). For apricots -400 g of sugar, for peaches you can 500 g. Well, I also look at the sweetness of the fruits and berries themselves.

Very tasty - 1kg gooseberry + 1kg sugar + 1 large orange. Everything is in a blender and can be stored in the refrigerator.

[girls,]

girls, thank you all for the advice !!

Vitalinka, well, tell me in detail about the syrup - and then INTO, boil down to what T? or just - boil and throw fruit? or cool the syrup first? in general, as for dummies - tell me what to do for what!

Very tasty - 1kg gooseberry + 1kg sugar + 1 large orange. Everything is in a blender and can be stored in the refrigerator.

Every year I make 6 liters of ice, it is very tasty for ice cream and pancakes and just pounds with water in winter!

Lyudochka, I'm just cooking sugar syrup (I wrote the proportions a little higher). Let it cool down so that it was a little lukewarm. My berries, put in a plastic container and pour syrup. I put it in the freezer. If there are apricots, then I put them in halves tightly. I cut the melon into pieces. In winter, I defrost it, and here is the fruit, berries, and compote, and impregnation.
If you don't understand what you wrote, ask again!

that is, boiled - and that's it? turn off? it is not necessary to cook until a certain T. Yes?

Vitalinochka, thank you !! so I'll try again. and what, you defrost it - and it keeps well, right? no pictures? very interesting to see

[Scarecrow]

Scarecrow, Natashik, tell me pliz, do you freeze ground apricots? here I have, I want to freeze, looking for an expert opinion. do they not darken afterwards?

I store apricot jam in the refrigerator (not in the freezer) and it does not darken at all.

Lyudochka, I just let it boil a little, like a syrup for impregnation and that's it. It defrosts well, the berries are whole, the syrup is like a compote. Lyuda, there is no frozen photo. And frozen

[Zhivchik]

Zhivchik, I have storage in x-ke is not even discussed! twisted raspberries with sugar last year, so what ?? out of 5 cans only lids remained until September! everyone ate! so nooo, current in the freezer !!

Vitalinka, here thanks, now it's clear !!!

until September, out of 5 cans, only lids remained! everyone ate! so nooo, current in the freezer !!

That's right, hide these jars away.

Girls, for apricot lovers - 1kg of apricot, 1kg of sugar and one lemon - twist in a meat grinder or blender. Keep refrigerated. Cool raw jam - I really love apricots!

[Vitalinka,]

Vitalinka, I make this jam without lemon. I like the aroma of the apricots themselves, and the lemon will interrupt.

Girls, when making raw jam, in recent years I always use a blender, before a meat grinder blender. Then I read the following:

"When preparing raw jam, you should use only non-oxidizing dishes - the bowl should be either enameled, or glass, or plastic. And the pestle must be made of wood.
Meat grinders and blenders - from the evil one. "

Why blenders with meat grinders? Can I not understand something?

On contact with iron, vitamin "C" is destroyed

Yeah, my granny was only in glass and only crushed with a wooden spoon ...

Why blenders with meat grinders? Can I not understand something?

But, there is another opinion and recommendations: so that vitamins do not collapse, you need to do the processing with a blender very quickly.
It is also quick to process, pour and clean in the cold, preferably in a freezer at a very low temperature.

[Zhivchik]

Zhivchik, I have storage in x-ke is not even discussed! twisted raspberries with sugar last year, so what ??

Lyudok, in what proportion did you twist? Last year my raspberry 1: 1 "started playing", fortunately I noticed it in time, I digested it in a "five-minute" ... And only recently I read that raspberries rubbed with sugar 1: 1 can be stored no more than 2-4 weeks, oh, how ... is it really that short of her age?

Innul, but I don't remember which one .. probably 1 - 1.5, or 1 - 2, because it was delicious, but sweet ..

Thank you Lyudochka!

Girls, who can tell me if raw jam can be hermetically sealed with metal lids? Nobody tried it? Something in in-those opinions are quite contradictory, some write that they have tried it, it is perfectly stored. Others write that it is absolutely impossible to do this, arguing that raw jam will almost instantly "play" ... who to believe ...

Lyudok, in what proportion did you twist? Last year my raspberry 1: 1 "started playing", fortunately I noticed it in time, I digested it in a "five-minute" ... And only recently I read that raspberries rubbed with sugar 1: 1 can be stored no more than 2-4 weeks, oh, how ... is it really that short of her age?

I grind raspberries with sugar and heat them to 70-80 degrees. The taste is not reflected and does not flirt

Girls, who have been closing raspberries for a year, beat 1: 1 raspberries with sugar in a combine, transfer them to a liter jar, and a tablespoon of vodka on top. And that's it, it is great in the refrigerator on the bottom shelf. My child eats it with a spoon, absolutely no vodka is heard. Yesterday we ate last year's, the taste is like fresh.

[quote author = Krosha link = topic = 4815.0 date = 1311319148

Girls, who can tell me if raw jam can be hermetically sealed with metal lids?
[/ quote]
I only do that all the time. We have the same heat, nylon covers do not withstand. True, I keep it in the refrigerator anyway.

Girls, who have been closing raspberries for a year, beat 1: 1 raspberries with sugar in a combine, transfer them to a liter jar, and a tablespoon of vodka on top. And that's all, it is wonderful in the refrigerator on the bottom shelf. My child eats it with a spoon, absolutely no vodka. Yesterday we ate last year's, the taste is like fresh.

A 1: 1 ratio is often found. This means (1 kg of sugar: 1 kg of berries) or (1 liter of sugar: 1 liter of berries). And these are completely different proportions - in terms of weight and volume. Therefore, I propose to clarify in the message what proportion is meant. If you take raspberries 1: 1 by weight, then it is unlikely that it will remain, 99.9% of which will play. But if the volume is 1: 1, then only 50%, and this very much depends on the storage conditions. But in general, raspberries are poorly stored in the form of raw jam.

Girls, who can tell me if raw jam can be hermetically sealed with metal lids? Nobody tried it? Something in in-those opinions are quite contradictory, some write that they have tried it, it is perfectly stored. Others write that it is absolutely impossible to do this, arguing that raw jam will almost instantly "play" ... who to believe ...

According to technology, it is not recommended to close hermetically raw jam.

Thank you Lyudochka!

Girls, who can tell me if raw jam can be hermetically sealed with metal lids? Nobody tried it? Something in in-those opinions are quite contradictory, some write that they have tried it, it is perfectly stored. Others write that it is absolutely impossible to do this, arguing that raw jam will almost instantly "play" ... who to believe ...

Metal lids are sealed after the sterilization process. In our case, the jam is absolutely raw. Therefore, why goat boyan?

[You just need to comply with a few conditions]

A 1: 1 ratio is often found. This means (1 kg of sugar: 1 kg of berries) or (1 liter of sugar: 1 liter of berries). And these are completely different proportions - in terms of weight and volume. Therefore, I propose to clarify in the message what proportion is meant. If you take raspberries 1: 1 by weight, then it is unlikely that it will remain, 99.9% of which will play. But if the volume is 1: 1, then only 50%, and this very much depends on the storage conditions.But in general, raspberries are rather poorly stored in the form of raw jam.

For 7-8 years I have been harvesting raw raspberry jam in a 1: 1 weight ratio. Nothing ever played

You just need to comply with a few conditions:
1. I sterilize the cans in the oven at 200 degrees for 10-15 minutes
2. I pour the grated raspberries with sugar into still warm jars
3. I close the jars with sterilized lids (I just boil the lids for 5-10 minutes). I usually use jars with screw caps.
4. Immediately put the jars of jam in the refrigerator. The temperature in the refrigerator should be no higher than 5 degrees.

If the temperature in the refrigerator is above 5 degrees, the amount of sugar should be increased.

and I make 2-3 cans of raspberries with sugar and keep them in my refrigerator .. I freeze the rest of the raspberries. I grind raspberries and sugar with a wood pestle. and not very carefully poured sugar, mixed it a little, and immediately into a steamed jar and close the lid with the one that you need to soar in boiling water. and immediately in the fridge .. the mother-in-law says that she did the same, but she got the syrup in the tank well, half a can of syrup and the berries at the top .. but I can't get off. I don’t know why.

[You just need to comply with a few conditions]

For 7-8 years I have been harvesting raw raspberry jam in a 1: 1 weight ratio. Nothing ever played

You just need to comply with a few conditions:
1. I sterilize the cans in the oven at 200 degrees for 10-15 minutes
2. I pour the grated raspberries with sugar into still warm jars
3. I close the jars with sterilized lids (I just boil the lids for 5-10 minutes). I usually use jars with screw caps.
4. Immediately put the jars of jam in the refrigerator. The temperature in the refrigerator should be no higher than 5 degrees.

If the temperature in the refrigerator is above 5 degrees, the amount of sugar must be increased.

Lilechka,
Same. Always cooked 1: 1 and never fermented raspberries. The technology is the same as that of Lyulёk, only I still make a sugar "cork" on top.

Metal lids are sealed after the sterilization process. In our case, the jam is absolutely raw. Therefore, why goat boyan?

The button accordion is not a button accordion, but the banks standing next to each other in the refrigerator closed with plastic lids in our heat (I have this refrigerator on the veranda)
surely float away. The same thing is kept with twisted iron lids for 3 years. (It is by chance that a can was hidden, and I always put a year on the lid). I sterilize only dry jars in the microwave.
Beat berries with sugar 1: 1 in a blender (without fanaticism, sometimes whole berries come across), immediately put them in jars and twirl
Everyone decides for himself ...

Beat berries with sugar 1: 1 in a blender (without fanaticism, sometimes whole berries come across), immediately put them in jars and twirl
Everyone decides for himself ...

I also blend all the berries with sugar: quickly and without hassle

The button accordion is not a button accordion, but the banks standing next to each other in the refrigerator closed with plastic lids in our heat (I have this refrigerator on the veranda)
surely float away.

I have some of the cans under the metal screw caps, and some under the plastic lids and nothing floats away.

I have part of the cans under polyethylene lids, and part under the metal screw caps and nothing floats away.

I envy. Apparently this is my planida, or maybe I put less sugar, because the berries are different (sour, lighter), so I get used to it, first trying on a small glass.

after all, the berry is different (sour, softer)

I always have raspberries without problems. But from cherries, although they are sour, there was an incident. I made them several liter cans. And after a while they became "drunk" for me, although they didn't get out of the can.

Girls, thank you all very much for the advice!

I just got 2 kg. raspberries, like zhesh at the wrong time ... I planned to put them on raw jam ...Girls, what if I fill it with sugar and put it in the refrigerator? Will she survive like this until tomorrow night? This is the earliest when I can do it ...

[Crochet]

Crochet, it is better to put the raspberries in the refrigerator, without filling them with anything.

Until tomorrow morning nothing will happen to the raspberries.

Since it is not a fact that raspberry juice and sugar will not begin to ferment in the refrigerator.

[Inna]

Inna, pour sugar on the ceilings with a crush and leave until morning on the table (so that the sugar dissolves), and in the morning in clean dry jars and in the refrigerator!

[LyulёkOlga]

Lyulёk
Olga
Girls, thanks!

Olenka, I think to grind raspberries with sugar and put them in the refrigerator until tomorrow evening, because in the morning there will be absolutely no time to do it, I need to run away from home at 5 am, I will only be in the evening ...

[LyulёkOlga]

Lyulёk
Olga
Girls, thanks!

Olenka, I think to grind raspberries with sugar and put them in the refrigerator until tomorrow evening, because in the morning there will be absolutely no time to do it, I need to run away from home at 5 am, I will only be in the evening ...

Innus, nothing will happen to your raspberries if you stand a day in the fridge. In the jars, it will continue to stand. The main thing is that the vessel in which the raspberries will stand was not made of aluminum.

[Lyi]

The button accordion is not a button accordion, but the banks standing next to each other in the refrigerator closed with plastic lids in our heat (I have this refrigerator on the veranda)
surely float away. The same thing is kept with twisted iron lids for 3 years. (It is by chance that a can was hidden, and I always put a year on the lid).

Lyi
I also decided to experiment and sealed a couple of cans "under twist", and closed the rest with screw caps.

According to technology, it is not recommended to close hermetically raw jam.

SWIFTA
And what is the explanation for this? It's just really very interesting, everywhere they write what is forbidden, but why exactly it is impossible not to explain ...

Lyulёk
Zhivchik
Girls, I, too, seem to do everything like you, but here you go ... the raspberry is "playing" ...

The temperature in the refrigerator should be no higher than 5 degrees.

Oops, I have no idea what the temperature is in my refrigerator ...

[Crochet]

And what is the explanation for this? It's just really very interesting, everywhere they write what is forbidden, but why exactly it is impossible not to explain ...

Oops, I have no idea what the temperature is in my refrigerator ...

Raspberries and some other berries are fresh, do not have acid or preservative properties, such as lingonberries, which can be stored simply in water without any problem.
Raspberries, apples, etc. are not saved even by sugar, they can sour even in the refrigerator.
Therefore, the ideal way for them is a lot of sugar (which is not entirely tasty) and heat treatment (five minutes, etc.)

Crochet, on sale there are special thermometers for the refrigerator, rearrange them on the shelves and you will know where it is warmer and where it is colder