Fruit and berry preparations. Question answer.

Hello, members of the forum!

This year we have grown apparently invisibly actinidia, I decided to make jam, but only it doesn’t turn out tasty from it alone, you need to combine it with something, who does how?

Does anyone make vinegar from wine grapes? Share the technology, please.

Hello, members of the forum!

This year we have grown up, apparently invisibly, actinidia, I decided to make jam, but only from it it turns out not tasty, you need to combine with something, who does how?

Does anyone make vinegar from wine grapes? Share the technology, please.

It is good to add apples and lemon to actinidia.

It is good to add apples and lemon to actinidia.

Thank you, Summer resident, you, as always, are there in difficult times. I just came up with such a combination, I already bought lemons and started cooking apples, then I will mix everything. If anyone else has proven options for actinidia I'd appreciate it.

And we don't cook persimmon jam? Otherwise I keep staring at her, but ... I don’t remember any mention of persimmon jam somewhere ...

[Hairpin]

Hairpin, well why:

🔗

and here's another

Persimmon jam

Ingredients

1 kg. ripe persimmon (no damage); about 600 gr. granulated sugar; 1 glass of brandy; a bag of vanillin.

Preparation

Wipe the persimmon with a damp cloth (never wash it under the tap). Cut in half, remove pits and veins. Remove the pulp with a spoon. It is best to do this over a bowl to collect the leaked juice. Pass the pulp through a sieve, weigh. Now put the persimmon pulp in a saucepan, add an equal amount of sugar. Then pour in the juice from a bowl, add a little vanilla. Simmer over low heat until tender, stirring constantly with a wooden spoon. Then remove from heat, add almost all the cognac. Stir and place in sterilized, warmed jars. Chill completely, cover the jam (inside each jar) with a round, porous paper disc dipped in cognac, then close the lid.

And here is the persimmon jam for the freezer and interesting pastries with persimmon

🔗

To the heap, many interesting recipes from huma are here

🔗
I'll have to bake something with persimmon from these links ...

And we don't cook persimmon jam? Otherwise I keep staring at her, but ... I don’t remember any mention of persimmon jam somewhere ...

Here you can read

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=25085.0

[Hairpin]

And we don't cook persimmon jam?

Hairpin, why don't we cook something ?! We still cook! For many years now !!! From the latter I really liked the "quick" persimmon jam with "Zhelfix 2: 1" !!! Tasty, simple and, most importantly, fast! Recommend !

[Crochet]

CrochetI'm already at a low start. I don't like jams, I'll just make it ...

[Hairpin]

Hairpin
Cook "five minutes", very tasty and vitamins will be more whole! And you can put sugar from "just a little bit" before "obscenely much"... I like the first option better!

[Crochet]

Crochet, I boil that Lyulek... I bring it to a boil, refrigerate it 3-4 times. And I'll put 50% of the persimmon weight in sugar.

It's true that in the confiture box ... So you can't imagine me with a basin!

[Hairpin]

Hairpin, and I try on a thick jam without sugar, so that later it can be turned into marmalade, if necessary, and rolled into chocolate. There will be persimmon marmalade in chocolate ... So far, kiwis have been bought, but after them it is possible ...

[Alexandra]

Alexandra, I'm not ready for feats ... So I can only express my respect ...

In general, I do not so much like jam as I use it in tea instead of sugar ... It seems to be more correct ...

[Hairpin]

Hairpin, to be honest, I can say that I don't get any candy-marmalades. I give away and sculpt new ones, the process itself is entertaining.

And separately, I don't jam at all

From the latter I really liked the "quick" persimmon jam with "Zhelfix 2: 1" !!! Tasty, simple and, most importantly, fast! Recommend !

but where is this jam? !!! searched the whole topic - no! Or is there simply no such recipe? Tiny, in a nutshell - we do it like on a bag of zhelfix, right? only as a persimmon - mashed with a blender or what to do with it?

[Hairpin]

Hairpin, why don't we cook something ?! We still cook! For many years now !!! From the latter I really liked the "quick" persimmon jam with "Zhelfix 2: 1" !!! Tasty, simple and, most importantly, fast! Recommend !

and recipe laaiteee

[Krosh,]

Krosh, thanks for the clarified procedure and for the praise of course

in vain that I studied your recipes for fruit jam-pastes? It seems as easy as shelling pears - but anyway, it's better to ask-check with the guru

well, I have already learned something

Girls, tell me, please.
The other day I cooked strawberry jam in KhP, it stood in the refrigerator for several days, the berries all float from above, they don't go down. So I think, maybe it’s not cooked enough, can it bring it to a boil one more time and boil it a little?

Three kilograms of blackberry fell on my head. Is jam made from it? Maybe something else to add? Well there is a melon ... or something else ...

Maybe something else to add? Well there is a melon ... or something else ...

Add! Above ... for the cargo ... there will be wine !!!

[Gasha]

Gasha... not funny ... a couple of years ago I made a couple of dozen bottles of liqueur ... so now homemade wine is no longer of interest to me ... I would use liqueurs ... um ...

[Chokeberry jam with apples]

Spire, don't pout ... Blackberry jam is delicious with apples.

Chokeberry jam with apples from ledi701 with Povaryonka

The taste is sweet and sour. The jam turns out to be jelly-like, of a beautiful red color, and cinnamon gives a spicy taste.

Ingredients for Chokeberry Jam with Apples

Rowan black-fruited - 1 kg
Apple - 400 g
Granulated sugar - 1.5 kg
Water - 2 stack.
Citric acid - 5-7 g
Cinnamon (to taste)

The recipe "Chokeberry jam with apples"

Rinse rowan berries, and lower for 3-5 minutes. into boiling water, then chill in cold water. I did it with a colander.

In a cooking utensil, boil syrup from 2 tbsp. water and 500 gr. Sahara. Dip blackberry berries in this syrup, bring to a boil and boil for 3-4 minutes.

Set aside our berries for 8 hours.

While the blackberry berries are infused in the syrup, let's take up the apples.
Peel and core the apples. I put the peeled apples in cold, slightly salted water (so that they do not turn black).

Then cut the apples into small slices and put them in boiling water for 8-10 minutes. without boiling them.

After 8 hours, put the chokeberry on the fire, bring to a boil, add 1 kg of sugar. In about 15-20 minutes. until the syrup is ready, put the apples and cook everything together until the syrup thickens.

At the end of cooking, put cinnamon to taste and citric acid (I did not put acid, because I had quite sour apples)

I put the hot jam in the jars and rolled up the lids.

After solidification, the taste of the jam was awesome !!!!!

============================================

Here step by step: 🔗

[Chokeberry jam]

But this jam is without apples.

Chokeberry jam

Chokeberry jam is very tasty and all vitamins are perfectly preserved in it. First of all, as always, you need to prepare the berries: sort out and rinse, then put them in hot water for about 5 minutes. After that, drain the water and boil in syrup, but also no more than 5 minutes. After a day, continue to cook the jam until fully cooked, that is, before the berries sink to the bottom of the dish. The finished jam is laid out in dry jars and covered with plastic lids.
For 1 kg of berries, 1.5-1.7 kg of sugar are used.

🔗

Girls, we urgently need a recipe for preparing Victoria for the winter with as little sugar as possible (preferably without) and better without cooking, but not frozen fresh. Maybe someone knows this? Heard how it is frozen in sugar or is it also a lot of sugar?

[natushka]

Heard how it is frozen in sugar or is it also a lot of sugar?

natushka
I freeze strawberries in sugar using this recipe: 🔗

You can put much less sugar than the author's, be guided by your taste.

I put 150-200 gr. sugar per kilo of strawberries.

[Natushka]

Natushka, if it helps, hold it!)))
I freeze strawberries mashed with a blender 1: 1.5 with sugar, you can 1: 1.
I put it either in sachets for a pound on average, or in shapes.
I noticed: if you freeze in a stationary freezer, then the mass becomes a stone (I have -23 grams),
and if in the freezer of the refrigerator, then the mass resembles tight plasticine (-18 gr).
Then from the stationary freezer I simply rearrange the container into the refrigerator
and there it reaches the consistency of thick syrup, from there we eat.
After six months of standing in the freezer, the strawberries were like fresh mashed!)))
The only thing: it's just too sweet to eat, it is better to use it either in unsweetened porridge, or tea ...
Although anyone else)))

I also grind it with a blender or just crush strawberries with a crush, add sugar to taste, pour everything into curled jars and store in the freezer. Sugar leaves little. Before eating, I take it out in advance, defrost it and everything is eaten very quickly !!! And if it turns out that there is little sugar, then you can add sugar before eating.

Girls, thank you all! I'll try to freeze with min. the amount of sugar, because now I don't eat sweets at all.

[natushka]

natushka
And also, when grinding strawberries, try to make sure that the berries are not completely mashed, but remain in small pieces, well, just a little sugar. And then into the freezer. The taste is obtained and just like that in winter crackle with a spoon.I am 100% sure, because I have been doing this for a hundred years

And I added whole berries to the finished strawberry puree, I read somewhere that such berries are used to decorate cakes

And also, when grinding strawberries, try to make sure that the berries are not completely mashed, but remain in small pieces,

Exactly, exactly !!! Therefore, I use a wooden crush on the strawberries so that more pieces remain. So much tastier than a homogeneous mass from a blender!

Girls, tell me, please, I want to cook raspberry jam with well-soaked syrup and the remaining whole berries - in what way? Immediately cover with sugar and let the juice stand out, and then boil or boil the syrup and pour the berries, and then cook?

Girls, tell me, please, I want to cook raspberry jam with well-soaked syrup and the remaining whole berries - in what way? Immediately cover with sugar and let the juice stand out, and then boil or boil the syrup and pour the berries, and then cook?

I fall asleep with sugar, let the juice stand out, then bring it to a boil and turn it off. After cooling, I bring it to a boil again and cook for 5 minutes over the lowest heat. It works best when the jam is prepared in small portions (up to 1kg) - the color does not change. In large quantities, the berries also remain intact, but you need to boil more and the color changes, the taste is also worse. Maybe someone can tell me better.

This year the cherry plum was born well. What can you do with it so it can be used for baking? Does anyone have a recipe? Write please.

This year the cherry plum was born well. What can you do with it so it can be used for baking? Does anyone have a recipe? Write please.

I don’t know from plum, I did it like this: I made juice with the help of a juicer, added sugar for 1kg-300g to the remaining pulp and boiled it down. It turns out jam, does not spread when baking.

I don’t know from plum, I did it like this: I made juice with the help of a juicer, added sugar for 1kg-300g to the remaining pulp and boiled it down. It turns out jam, does not spread when baking.

I made jam and jam, but I want something new.

This year the cherry plum was born well. What can you do with it so it can be used for baking? Does anyone have a recipe? Write please.

I have a huge cherry plum tree, he is 20 years old, large dark cherry plum. So, for all the years that I have not tried to do with it!
Not suitable for jam, overgrown bone. I steamed it until soft, rubbed it from the bones through a drushlag, then boiled it with sugar. Because of the acid in cherry plum, the sugar goes to the fig, just the jam is not very good, it is better to jam (cook for a long time). But somehow it's going badly in the winter, I stopped cooking.
In compotes, it immediately throws off the skin from hot water and the pulp turns into a mullet. But the skin gives a beautiful color!
Then it turned out that adding cherry plum to compotes has a bad effect on ... sorry, the excretory system of my household, so now I distribute the cherry plum to my neighbors and sell it at the bazaar.

Cherry plum makes a GORGEOUS tkemale sauce, instead of adjichka it goes with many dishes.

Cherry plum makes a GORGEOUS tkemale sauce, instead of adjichka it goes with many dishes.

While I was typing my answer, they already wrote about tkemali. This is such a cool sauce, I envy those who have cherry plum. I just buy this tsouse from local grandmothers in winter. Although once she did it herself. Somewhere in the bunkers there is even a recipe. I'll find it, I'll write. And so there are a lot of recipes on the Internet.

I like jam, right with seeds. sugar and fruits 1x1, well cooked and goes well at home.
I freeze the berries, then add them to thick soups, especially with lamb.

Cherry plum makes a GORGEOUS tkemale sauce, instead of adjichka it goes with many dishes.

For tkemali sauce, there is a plum variety of the same name, well, yellow cherry plum for the extreme. I tried to make from my dark cherry plum - it turned out garbage. More delicious from the eel plum.

For the tkemali sauce, there is a plum variety of the same name, well, yellow cherry plum at the extreme. I tried to make from my dark cherry plum - it turned out garbage. More delicious from the eel plum.

Yes, I didn’t understand that you have a dark plum. And I also went from my husband's computer (laptop). And there the resolution is small, tiny letters - horror. Mine showed the lack of an Internet, but it turned out that my husband hooked on the cable when he put the phone on charge. And he grumbles at me that it's my glorious Windows that works like that. Terrorist.

This is what Wikipedia says.

Tkemali (cargo: ტყემლის საწებელა tqemlis sac'ebela) is a Georgian sauce, mainly used with fish, meat, poultry, potato and pasta side dishes. Currently, there are many modifications of this sauce, it is based on sour plum, modifications of this sauce are that the sour plum is replaced by other sour fruits, for example, gooseberries, red currants.
The main ingredients of the sauce are tkemali plum, garlic and herbs. When preparing tkemali, the spice "Ombalo" (Marsh mint) is always used - without it, classic tkemali is not made (This spice is added to avoid fermentation of plums during the cooking process).
Preparation
Pour the plum with water and cook for 30-40 minutes. Then rub through a sieve along with the broth, discard the peel and bones. Boil the mashed potatoes until sour cream is thick, add chopped garlic, coriander, red pepper and salt, let it boil and cool.
Sauce recipe
For a kilogram of plums, you need 4 teaspoons of salt, one small red hot pepper, a head of garlic, a large bunch of cilantro and half a bunch of dill. Remove the seeds from the plum and cover the fruits with salt, wait for the plum to give juice. Put on fire and let it simmer for 5 minutes, add chopped pepper and cook for another 5 minutes, then add cilantro, dill and cook for about 2 minutes, add garlic and turn off the heat.Pour the sauce into a blender and turn until sour cream consistency. Add a tablespoon of apple cider or grape vinegar. You can add more salt or seasoning to taste. Keep refrigerated.

Girls, many thanks to everyone for the answers and advice.
Cherry plum is 3 to 5 cm in diameter. It rains this year and it is very large, dark-dark cherry. I freeze constantly, there is a separate freezer. At the end of summer, when my tomatoes will go (there will be no cherry plum anymore), I cook ketchup, add frozen cherry plum.
I wanted to make chips from cherry plum, but only unripe cherry plum shreds well, it turns out very thin (I cut off a part of the nail on the Nayser Diser Plus), I decided to cook jam.
I peeled them off, cut the halves into Nayser +, 12 * 12mm in size, the cubes turned out to be neat. I boiled the syrup, lowered the cherry plum, boiled it a little, until I set it aside, so that the cherry plum absorbed the sugar well and gave color. I want to close some of the syrup separately, and boil the rest of the mass in one go. I cook in a new Vitesse pot with a ceramic coating, (VS-2258), it is 28cm in diameter and not high, very comfortable.

[Question: What did I do wrong?]

I ask the audience for help. Yesterday I set to cook the plum jam, first there you need to cook sugar syrup, then put the plums in it and leave it overnight, and so, I did everything, in the morning you need to let the jam boil. I thrust myself into the casserole and there the sugar sank to the bottom and turned to stone, I cannot tear it off by any force Question: What did I do wrong?
And the main thing last year I already had this, but what did I do so that this would not happen again, for the life of me I don't remember

Did the sugar dissolve when you cook the syrup?
If not all, then it could have precipitated.
I see no other reason ...

[Question: What did I do wrong?]

I ask the audience for help. Yesterday I set to cook the plum jam, first there you need to cook sugar syrup, then put the plums in it and leave it overnight, and so, I did everything, in the morning you need to let the jam boil. I thrust myself into the casserole and there the sugar sank to the bottom and turned to stone, I cannot tear it off by any force Question: What did I do wrong?
And most importantly, last year I already had this, but what did I do so that this would not happen again, for the life of me I don't remember

If you fill the berries with sugar, then this mixture must be gently shaken and turned over with a spoon so that the sugar does not stick to the bottom, but is soaked in plum juice.
If the sugar has settled at the bottom, put it on a small fire, and heat the mixture until the sugar is completely dissolved, constantly stirring the mixture. You can pour 1 / 4-1 / 3 cup of water at the very bottom, just to dissolve the sugar and stir it.
Plums give a lot of juice, so it's best not to make a syrup from water and sugar in advance.

Did the sugar dissolve when you cook the syrup?
If not all, then it could have precipitated.
I see no other reason ...

and the devil only knows, but the syrup was transparent, not cloudy, it seems. I, too, tend to think that the syrup was boiling a little. I wonder how much time it should boil so that this does not happen anymore. Sugar is 6 kg. It was...

If you fill the berries with sugar, then this mixture must be gently shaken and turned over with a spoon so that the sugar does not stick to the bottom, but is soaked in plum juice.
If the sugar has settled at the bottom, put it on a small fire, and heat the mixture until the sugar is completely dissolved, constantly stirring the mixture. You can pour 1 / 4-1 / 3 cup of water at the very bottom, just to dissolve the sugar and stir it.
Plums give a lot of juice, so it's best not to make a syrup from water and sugar in advance.

Then I drain the excess syrup separately, it turns out I get two birds with one stone at once
The water does not penetrate to the bottom at all, it took a stone. I poured the syrup that remained with the plum on top and cook it separately, but now how to remove this sugar stone from the pan I tried to heat it up, it began to burn from below, it became dark. Now I've poured some water from above, it may melt a little

Ha, I also got it with sugar somehow! Do not heat over a fire, only on a water bath !!! I also started heating on a tiny fire, I burned the pan, washed it for a year! If you can even remove the sugar from the top, then what is at the bottom is gone!

GREAT ADVICE - DO NOT BOOK JAM IN AN ENAMELED POT !!!