Raw jam (grated berries with sugar)

[SWIFTA]

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 ...

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.)

I would add one more way - freezing.
And when grinding, stirring, transferring, in addition to the bacteria-fungi-yeast already present in it, in addition to the bacteria-fungi-yeast already present in it, others also get into the "raw jam". All this causes fermentation, the result of which is the breaking off of the lid. And if the causative agents of botulism still get in ... And they develop in a non-acidic environment without air access ... All this is in the "raw jam", hermetically sealed. Therefore, they say: "Do no harm."

Tell me, can you give links to radio broadcasts? I listened to the program on "Mayak", the nutritionist gave interesting information on the processing and storage of fruits and berries 🔗 ... There you press "Listen".

[Lyulechek]

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

Lyulechek
Don't you make a sugar cork?

Today I close the raw gooseberry jam, my heart is bleeding, I’m afraid I’m not playing ... in thought, whether to cork a "sugar cork" on top, or to sprinkle vodka on the surface ... by the way, but cognac instead of vodka is probably also suitable?

I poured a cork on the raspberries, but mine is in the refrigerator.

[RybkA]

RybkA
Duc and mine are also in the refrigerator.

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

Romchka, Thank you ! I saw it a hundred times on sale, but it never came to a purchase ... I'll have to fork out ...

[Vitalinka,]

for apricot lovers - 1kg of apricot, 1kg of sugar and one lemon - twist in a meat grinder or blender. Keep refrigerated.

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

Girls, I want to use your option, clarify, please, exactly how you store in the refrigerator: do you need to sterilize the jars first, do you make a sugar cork on top and what you close or roll up with.

Thank you in advance.

[Tanya-Fanya]

Tanya-Fanya, I sterilize jars. I also make sugar cork. And the covers are different. There are plastic and twisted ones.

Zhivchik, thank you. So, that's all, as always :-) I'll go do it.

I tried to freeze apricots with sugar (1: 1), ground in a blender, in the freezer. In June I froze strawberries like that, only gave less sugar, very, very tasty. Children eat like popsicles.

[Vitalinka]

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

Vitalinka, and peel the oranges?

No .. the peel has the most aroma

[Lekochka]

Lekochka, Thank you ! I'm going to do it. Get well

[Vitalinka]

Vitalinka and Lekathanks for the raw gooseberry and orange jam! : flowers: There were only 2 kg of gooseberries, oranges put 4 things. One jar was already sentenced at work. I don’t drink tea with sugar, but it’s very good with jam, the more I respect oranges. I used to make cranberries using a similar recipe. Also very tasty.

Girls, help is urgently needed. There is no time to read Temko.
I would like to transfer the jar to another region with an opportunity. There people do not know what sea buckthorn is.
Question: is it possible to defrost frozen sea buckthorn with sugar and transfer it to a jar and transfer this jar?
If the berry is fresh, then I have no questions, but if it is after freezing?

I understand that the question is not relevant now, but can someone look

Why not? If, of course, they will use it immediately.

You can, grind

Oh, oh, thanks for stopping by.
I just thought that the berry had already been frozen and then thawed again, and that this would not live long at all. I had doubts.
I do it myself from fresh and just put it in the refrigerator. It's worth it. But from the frozen one, I score something
Of course, I will hand over a small jar and tell them to eat right away. She only goes there for a day. I hope she doesn't do anything?

Yeah, thanks Romochka, Tanya.
Thank you Yarochka
I'm running to do

This year, raspberries did this all winter. Nothing spoiled. Do to your health!

SWIFTA, did you keep such jars for a long time?

Py. Sy. I already did the course and passed it on.

How do you understand "long"? I will make 2-3 jars - I will eat - I will do it again. I store it in the same way as from fresh berries - in the refrigerator. The shelf life of "raw jam" depends on the amount of sugar and storage conditions of this jam much more than on what berries you took. I put 0.8-1 kg of sugar on 1 kg of berries (my husband loves sweets) and grind it with a blender. I did not specifically determine the shelf life, but 1-1.5 months came out. And more, it seems, is not necessary, you can always get another portion of frozen berries from the refrigerator and make a new portion of fresh jam.

SWIFTA, thanks for the clarification, now everything is clear

[Altusya]

Altusya

SWIFTA, did you keep such jars for a long time?

Py. Sy. I already did the course and passed it on.

I still have such jars in the refrigerator Bye, thank God!

Vitalinka, a question about pouring berries with sugar syrup and into the freezer. Pour the syrup completely over the berries, or can it be up to half? And cherries can be poured in the same way and in what proportion (sour, spanky)?
Wash the fruit before pouring? If you wash - dry or can you pour wet?

[Keti]

Keti , be sure to wash the berries! Specialist. do not sushi, the water will drain a little and that's it. Pour the syrup completely. And I ice cherries like this - if with a bone, then not mine, I bought it and immediately in the freezer. If I remove the bone, I washed it, cleaned it and covered it with sugar. I sent the tray with cherries to the freezer. In winter, such cherries go well in cakes and ice cream, they are not sour.

And this year I again made raw rhubarb jam, my dear mother, how tasty and healthy it is, yes, the amount of sugar does not count ...

I made two types: rhubarb + sugar (1: 1) and rhubarb + ginger + lemon + sugar (for 1.2 kg of rhubarb - 900 g of sugar, 20 g of ginger and the juice of a huge lemon) ...

Thank you Vitalinka. You just gave the ratio of syrup for different berries, I thought that maybe pour some syrup over the sour cherry too.
And just like that, I can freeze it without syrup

Krosh, Inn, do you have your own rhubarb or are you buying?
I have never eaten rhubarb and I don't know what it is. I looked at the pictures in tyrnet right now

[Olenka]

Krosh, Inn, do you have your own rhubarb or are you buying?

Olenka, not, svano, one kind auntie supplies every year, she grows at her dacha.

I have never eaten rhubarb and I don't know what it is.

Kislyuchiy, but I like it soooo !!! Rhubarb preserves / jams / confitures is just a song !!! A chic filling for a pie, by the way, and not only for a pie ...

Krosh, Inn, do you have your own rhubarb or are you buying?
I have never eaten rhubarb and I don't know what it is. I looked at the pictures in tyrnet right now

How seriously have you ever eaten rhubarb? What goodies can you make of it !! True, there used to be a lot of him, but now they do not want to raise him, rarely with whom he grows ..

[Crochet]

Crochet , and you cut rhubarb in pieces or blend?

I found a recipe. True, I did not cook, but I heard that rhubarb with strawberries or raspberries go well in taste.
750 gr rhubarb
250 gr strawberries
1 kg gelling sugar
3 bags of vanilla sugar
1 tbsp. l. finely chopped lemon balm

Cooking method

Wash the rhubarb (do not remove the skin), cut into small pieces. Peel and wash strawberries, chop them. Mix the prepared berries and rhubarb with gelling and vanilla sugar, add lemon balm, let stand in a sealed container for 3-4 hours. Then, stirring occasionally, bring to a boil. Simmer for 4 minutes. Pour hot into glass jars and roll up immediately.

How seriously have you ever eaten rhubarb? What goodies can you make of it !! True, there used to be a lot of him, but now they do not want to raise him, rarely with whom he grows ..

I'm growing

I'm growing

Tanya, it's great, I envy. I really love rhubarb, but I have nowhere to grow it ..

And under my fence, where you can't plant anything worthwhile anyway, but grace is for him. Shade in the right amount, moisture lasts longer.

And under my fence, where you can't plant anything worthwhile anyway, but grace is for him. Shade in the right amount, moisture lasts longer.

, I tried to plant on a piece of land that I have along the fence. The sun burned out

I have it on the shady side of the fence.

[Crochet]

Crochet , and you cut rhubarb in pieces or blend?

Natul, I first cut it into arbitrary pieces and fill it with sugar. I leave it overnight (there is a lot of juice) and only then I walk in a bowl with a rhubarb blender.

[Crochet]

Crochet , Thank you . I'll try to make my daughter's favorite rhubarb pies.

How seriously have you ever eaten rhubarb?

No, never ate. Honestly

Now I will want it and, on occasion, I will ask in the market, maybe someone has it, they just don’t bring it

Instead of a plastic lid, I close it with a plastic bag folded in 2 layers and tighten the neck of the can with an elastic band for belts. So less air walks than under the lid + it is easier to control the beginning of fermenting or not (by swelling)

Girls-and-and-and! I have an Agromous thank you for your recipes! Today we made currant-raspberry jam with my mother. Grated berries on passaverdur (waste and small, as it seemed the first time). Sugar was used 1: 1. Poured into bags with a lock and into the freezer. The whole process, from picking berries to packing them in the freezer, took 3 hours. Previously, when cooking in the old way, it took a whole day, mountains of dirty dishes, etc., etc. Now about the taste: this is something incredible: tender, creamy-airy, pleasantly sour-sweet, um- m, song. So we decided to process the news of the crop, which is destined to become jam)))

Lilia, what kind of beast is this "Passaverdure"?

Lilia, what kind of beast is this "Passaverdure"?

+1

Gee, hooked, right?

This is a sieve with replaceable inserts (different hole diameters). You fall asleep berries, turn the handle. You get gruel without skins and seeds.


The currants and raspberries were almost completely rubbed; there were only minor inclusions of small seeds in the jam. I really liked this processing of berries.

Lily .. and a quick cost .. she.

🔗 small
🔗 big

[Lilechka]

Sugar was used 1: 1. Poured into bags with a lock and into the freezer.

Lilechka, I am wildly sorry, but with so much sugar, why are you putting grated berries in the freezer?

Just so as not to bother with the jars, or ... or is there something else?

Girls, grated strawberries with sugar in a ratio of 1 (Strawberry) : 0,8 (sugar) will stand in the refrigerator at a temperature of +3 degrees. ?

Or is it better not to risk it and fall asleep with the proven 1: 1 ratio?

For long-term storage, if that ...

[Crochet]

Crochet, 200 grams of the weather won't do ...

[Malva]

Malva, Lilya, where can you buy such a miracle?
I've already seen everything