Raw jam (grated berries with sugar)

[lena6322]

lena6322 , but you need to keep it in the refrigerator all the time until the sugar dissolves?

Yes, I keep it at the bottom in the refrigerator and mix it several times a day.

Cooked with cherries in cotton too. Dissolve the remaining sugar when heated, that is, mixed it with a spoon.

Girls, my sugar does not melt in cherries !!! I have already whipped the cherry with a blender, but it still lies in a lump! I can’t endure - now I’ll go to heat

and the cherry is not accidentally pitted?

No, pitted cherries, how would I whip them then

No, well. this is quite arrogance! I put the jam in the MV for stewing with the lid open. I think let it warm up a little, sugar is just from the bottom.
So for an HOUR of time it really did not dissolve there. The jam is already slightly changing color, eeh, now I’ll go to think about what to do with it further?

[RybkA]

RybkA , yes, you cook it until ready. Here comes the way out
Well, sugar!

So for an HOUR of time it really did not dissolve there

In order for the sugar to dissolve and well, for example, I constantly stir it with a plastic spoon until it dissolves completely. In even hot dishes, sugar may not dissolve, stick to the bottom, and then it may not dissolve even under the action of the acid of the berries.

This applies to both hot and cold processing of jam.

[RybkA]

So I got in the way! And how cold it was and how MW put it in the way

may not dissolve even under the action of the acid of the berries.

Now this is more like the truth!

RybkA , yes, you cook it until ready. Here comes the way out
Well, sugar!

And so it will be!

[RybkA]

RybkA
And I always do raw jam like this: I break berries / fruits with a blender, then I start pouring sugar in small portions, 150-200 grams, that is, after adding each portion of sugar, I "blender" for a few seconds and only then add the next portion of sugar. The beauty is obtained and no problems with sugar dissolving!

This year I am also finishing with pine cones. And again I don't cook.

How do you make raw jam from pine cones?

[Allegra]

How do you make raw jam from pine cones?

Allegra
If I'm not mistaken, the girls discussed this in the thread: PINE Cone JAM ...

[RybkA]

RybkA, I see that you generally hung your nose. Do not worry so much. Cook from this raw - boiled jam. Cherries are still on sale, then make a new portion.
I am doing this:
I take out pits from cherries. I will crush it with a potato pusher (with holes), I will crush the cherries so that they let the juice in. When I press with a crush, and not with a blender, then whole berries remain, with which you can decorate the cakes.
I fall asleep sugar in portions, stirring occasionally, but not in a short period of time. When the sugar dissolves, then I do not put the berries in the refrigerator. For half a day, nothing will happen to them.

Sometimes the sugar does not completely melt (it doesn’t happen year after year), then it dissolves in a jar in the refrigerator. When there is no time to mess with cherries, I fill in all the sugar. In the refrigerator, all the sugar sinks to the bottom, and the cherries remain in the syrup on top. I use cherries for a cake or cocktail, and add sugar to the compote when I cook.

Girl, tell me urgently who tried to make such jam from dogwood (raw)
The saleswoman in the market said that she always blinks with scraps and peels in a ratio of 1 to 1 and keeps it in the refrigerator - very useful in winter. But the bones are so strong .....?

This is what a blender you need to have!
Now I specially broke the bone with a hammer. The shell is quite thick, the kernel is small (and bitter).

[macaroni]

macaroni

Maybe she mixed up the dogwood with something else? This is the same as blending cherries with bones.

Scarecrow, she didn't mix it up - I bought it from her and she said about the dogwood and said Well, then how to be? I tried to take out the bone with my hands - a lot of pulp remains on it, well, I wanted some good, but I got a dock

I have heard more than once that the dogwood is ground with seeds, since many of them eat it precisely because of the seeds (for certain medicinal purposes). I have never done this myself, so I don't know how to grind, but I'll try to find out.

[macaroni]

macaroni, I would not believe so sellers. They come up with such things that they themselves believe in it later.
sellers - first writers liars in the world. They also need to sell tavar ...

Yes, the berries are worth it. and the time is already 10 pm ... As at the "turnip" she called her granddaughter, in my case, my daughter for help and she is cute with handles and handles of the bones and will take them out. And then with a blender and fill it with sugar and in sterile jars in the refrigerator

[macaroni]

macaroni, we used to grind such jam through a hole in the slag, crumple it in a wider sholkushka. Only the bones remained.

My daughter, already had time with pens. Fortunately, it was only 1.5 kg.

[macaroni]

macaroni, reward to Cinderella!
I thought you had a whole bucket.

Yes, thank God,

[macaroni]

macaroni
Your efforts will not be in vain. Delicious aromatic jam turned out! It will thicken then more.

[macaroni]

she is cute, handles and takes out bones. And then with a blender and fill it with sugar and in sterile jars in the refrigerator

macaroni
So I did this last year, first with pens, then with a blender ... But what a delicious treat !!!

[macaroni]

macaroni, we used to grind such jam through a hole in the slag, crumple it in a wider sholkushka. Only the bones remained.

Yesterday I tried to rub boiled dogwood (according to the Admin recipe, for jam) through a colander with a crush, Nifiga, I also had to use handles, then with a blender. And it was like a ripe dogwood.

[Crochet]

Crochet, ripe dogwood is very, very soft almost transparent dark in color both outside and inside. And now it is not yet ripe a little, almost "oak" berry inside. I also saw this here today. It looks like a red berry, but inside is not quite what you need. Good for jam, but wiping is not good. Ripe dogwood is almost not tart and even sweet in taste. very soft and pleasant. easily crushed.

This is the first time I did it, I tried it yesterday .... yum-yum is really an extraordinary yummy, even in spite of the bones () I will buy and make more. I think if you boil it, there will be no such taste, and in winter such pleasure will be during a period of lack of vitamins

[macaroni]

macaroni, and if you make a spill in a shortbread pie or some other - to me! I really like to put such jam in baskets in cakes, in combination with yummy cream!

[Raw cherry jam should be done in a 1: 2 ratio, otherwise you will get a "drunk cherry".]

Raw cherry jam should be done in a 1: 2 ratio, otherwise you will get a "drunk cherry".

Tanya, have you had the experience of getting a "drunk cherry" with less sugar? And how long did you have it before get to the condition drunk?
Today I did 1: 1, I have cherry-flavored sugar 1: 2 none do not eat will not crack. Last year, I also did 1: 1, but it was not enough and they ate it in the shortest possible time (3 months), the cherry did not even have time to mow ...

P.S. And another question, girls, I always "blender" the berries wiped with sugar, but what if they (berries) are simply sprinkled with sand (the berries are not crumpled), let it dissolve and put in jars? Has anyone tried it?

Girls, I just freeze it. I don't like sugary sweet things, and why bother cracking such an amount of sugar? Pour sugar into the berries to taste (sweeten a little), pour it into plastic containers and freeze. Such a thing turns out in winter!

[Scarecrow]

Scarecrow
If the size of the freezer would allow, yes, I would be great, but alas and oh, it does not want to stretch itself into an infection (freezer) ...

[Scarecrow]

Scarecrow
If the size of the freezer would allow, yes, I would be great, but alas and oh, it does not want to stretch itself into an infection (freezer) ...

Buy a freezer. It is high time. Especially if you have your own garden and some kind of your own berry.

[P.S.]

P.S. And another question, girls, I always "blender" the berries wiped with sugar, but what if they (berries) are simply sprinkled with sand (the berries are not crumpled), let it dissolve and put in jars? Has anyone tried it?

Innochka, I make cherries for a year like this: I take out the seeds, put them in a container, sprinkle with a little sugar, then the next layer of cherries and again a little sugar. I send everything to the freezer. It turns out such a flight in winter. Daughter does Cottage cheese-chocolate muffin "Winter cherry-2"... Vkusnoooooo.

[P.S.]

P.S. And another question, girls, I always "blender" the berries wiped with sugar, but what if they (berries) are simply sprinkled with sand (the berries are not crumpled), let it dissolve and put in jars? Has anyone tried it?

Crochet , last summer I did this with a plum, immediately shoved it into the freezer and completely forgot about it ...
But recently I "discovered" there ...))) and I still can't remember - why did I do that then? I usually ice it in its pure form ...
Now I cook jelly, bake a pie, in general, I spend more - I make room for new supplies.

[Innus]

Tanya, have you had the experience of getting a "drunk cherry" with less sugar? And how long did you have it before get to the condition drunk?
Today I did 1: 1, I have cherry-flavored sugar 1: 2 none do not eat

Innus, I didn’t look at her before NG. And I made several liter cans. Mine did not eat, but my son-in-law dragged along later ...

Now I'm making it easier. Small pitted cherries I add sugar in portions 1:1 stirring occasionally (poured, prevented, stood, prevented, poured, etc.). I love it when the sugar has completely melted. If it is not very juicy, then I can crush it with a crush with holes to let the juice go. I don't use a blender before any jam. I don't like porridge.
And put it in the freezer. And cherries do not wander and do not freeze into ice. And not just one sugar in a jar.
For cakes and cupcakes goes for a sweet soul. Syrup for impregnating cakes in a cake.

May I have my own 5 kopecks? Previously, like everyone else, I cooked jam, canned compotes, salads, zucchini, eggplants, sorrel, etc. And one day I bought a freezer ... And then I realized that in the summer you can also have a rest, even having my own garden and summer cottages ... Now I can ice everything I can (and sometimes what I can't). 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 containers (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?

I support the previous speaker!

But it never even entered my head to freeze mashed 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?

From a few tablespoons of sugar to a pan of mashed berries, the space in the freezer will decrease incredibly. This is not jam !! This is a slightly sweetened fresh berry puree. But storage of air between whole frozen berries of the type will not decrease at all. Mashed frozen berries are smaller in volume than whole ones. In addition, I once fiddle with the blender (and smear it as well) with a large amount of berries before. I don't need to process them later. Thawed it and ate it with tea. Thawed whole strawberries, for example (and this is my most frozen berry), when defrosted, turns into "rags". I don't like that. Raspberries are generally mushy, too tender berries. Meadow strawberries are processed with a blender together with tails (they contain the most diaphoretic substances. You won't mash it with the tails with a fork, they will float. So I like freezing mashed ones more. And I also find more reasons for this.

Not quite in the subject, but close: I dried the apricots in halves in the dryer, but not to the breadcrumbs, and then froze them - I really really want a pie with apricots in winter, and not with slurry.
And in grated berries, sugar is needed as a preservative! I already have 6 or 7 drawers in the freezer full of these rubbed-out ones, and it's not the end of summer yet. Where to fix another freezer?

No, well, I've already relaxed. I have frozen raspberries, strawberries and apricots. I don't like the rest. Since childhood, I don't like currants, nor cherries. Gooseberry only if. But there won't be much of it.

And the pepper? And green whales?

And the pepper? And green whales?

Under this place is. I thought you were just about berries-fruits. I don’t ice peppers, I’m cherry tomatoes and greens.

Why not pepper? In winter, that's it! I cut into large strips so that it does not take up much space.

Why not pepper? In winter, that's it! I cut into large strips so that it does not take up much space.

My husband hates him. He hates the spirit, so I have nowhere to add it.

From a few tablespoons of sugar to a pan of mashed berries, the space in the freezer will decrease incredibly.

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

Mashed frozen berries are smaller in volume than whole ones.

This is yes. But they will retain less vitamins than whole ones - this is also yes. But our goal is vitamins. Or how?

In addition, I once fiddle with the blender (and smear it as well) with a large amount of berries before. I don't need to process them later. Thawed it and ate it with tea.

This is yes. But I prefer as much as possible less less often grind again because of vitamins. And frozen berries-fruits when defrosting are crushed much easier and faster with a simple spoon, which you can still wash after tea. And blenders are now such that they wash once or twice just under running water.

Thawed whole strawberries, for example (and this is my most frozen berry), when defrosted, turns into "rags". I don't like that.

I don't argue about tastes, we are talking about usefulness. And who interferes with chopping this half-thawed strawberries during defrosting? There will be no "rags".

Raspberries are generally mushy, too tender a berry

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 this. But we have different latitudes, and the assortment of raspberries, respectively.And what kind of raspberries after grinding them with a blender? Not porridge? And in order for frozen products (berries-fruits-vegetables) to better retain their shape, you need to freeze quickly and at low temperatures (-18 degrees), which, in fact, is in almost all modern refrigerators, although some still have the temperature in the freezer -12 degrees or else denote as two snowflakes ** (-18 will be ***).

Meadow strawberries are processed with a blender together with tails (they contain the most diaphoretic substances. You cannot knead them with a fork with tails, they will float.

I do not grind or freeze the berries with tails. I prefer to dry the tails separately and brew as needed. I'm not only eating jam when I'm sick, but also in a normal state.

So I like freezing mashed ones more. And I also find more reasons for this.

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.
.

[ground]

Quote: And who interferes with chopping this half-thawed strawberries during defrosting? There will be no "rags".

I fully support Chuchelka!
Since I freeze berries in different versions, I came to the conclusion: fruits and berries frozen in containers with a blender and a drop of sugar are much tastier!
In my observation, sugar is not a preservative here (the freezer will be a preservative), but the berries get the best taste and COLOR !!!

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!

Quote: After defrosting, my raspberries completely retain their shape and do not emit juice

Whether oh! something did not notice this! No matter how you treat it, it is beautiful in ice cream - you defrost it and the berry flows!

Quote: And in order for frozen products (berries-fruits-vegetables) to better retain their shape, you need to freeze quickly and at a low temperature (-18 degrees)

Everything is correct, and it should be done!
Only a small nuance arises - do you wash the berries before laying, or do you put them in the freezer directly from the market, from the garden?

I prefer to wash fruits and berries first, and wash very gently, simply rinsing them quickly in water.
But, they still need to be dried, which is fraught with loss of appearance!
For this, I began to use CAROUSEL for vegetables!
To my surprise, fruits and berries remain intact, do not lose their appearance! There is of course a marriage, if the berries are very soft, but soft after drying on a towel.
Somewhere in the topic, I already showed the berries after processing in the carousel.
Yes, and it is better to freeze soft varieties of berries in a crushed form, here's both the appearance and taste!

Because washing berries and fruits after defrosting is losing juice, and collecting garbage from thawed, twisted, out of shape berries is a thankless task.

Delicious blanks for you

My way of freezing berries

I fill in 500 ml jars. - so it is more convenient to use later - defrost at room temperature or in the refrigerator.

The puree becomes liquid, you can pour it, just take it out with a spoon, you can drink it, etc.
Can be defrosted completely in microwave oven.
You can let it thaw in the air and transfer it in a whole piece to another dish.
Can be added to cereals (like me), can be used as a filling for pies, cheesecakes, adding gelatin, etc.

The beneficial properties of berries are completely preserved !!!

I make a MIX from berries:
strawberry, red currant
strawberry, cherry
strawberries, strawberries, raspberries
Sugar to taste



And this is only later ...







Pay attention to the color of the thawed, ready-made berry mixture, just thawed in the refrigerator

Bon appetit everyone