Fruit and berry preparations. Question answer.

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

Yes, who cooks jam in an enamel dish ?!

Only metal with a thick bottom, or bronze, copper, brass, there are even special basins for this on sale!

Now, now I have a plum under sugar, I interfered several times, the sugar has already dissolved under the juice of the fruit, everything will be fine!

Yes, who cooks jam in an enamel dish ?!

Only metal with a thick bottom, or bronze!

Boil-boil, I know!
And dishes made of bronze do not exist in nature, they are brass dishes.

This is what Wikipedia says.
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).

Here Wikipedia is lying a little, because the ombalo is used only in the preparation of fresh tkemali, which is prepared in spring and eaten immediately, and not in blanks.
By the way, according to the "tkemali" recipe, you can prepare a hot sauce for the winter from any berry, it turns out great. From gooseberries, red and black currants ... And also wonderful tkemali is made from thorns, this is already traditional.

[prepared in spring]

Here Wikipedia is lying a little, because the ombalo is used only when preparing fresh tkemali, which prepared in spring and eaten immediately, and not in preparations.
By the way, according to the "tkemali" recipe, you can make a hot sauce for the winter from any berry, it turns out great. From gooseberries, red and black currants ... And also wonderful tkemali is made from thorns, this is already traditional.

Sorry, but there are no plums in the spring ... (I am not defending Wikipedia, I just do not understand).

Sorry, but there are no plums in the spring ... (I am not defending Wikipedia, I just do not understand).

Can be made from frozen plums.

Yes, who cooks jam in an enamel dish ?!

but who, I'm cooking, that's the trouble, that's the trouble ... and the cast-iron cauldron is suitable for making jam? And the main thing is not the first year I've been making this jam, but this year it's like this ...

but who, I'm cooking, that's the trouble, that's the trouble ... and the cast-iron cauldron is suitable for making jam? And the main thing is not the first year I've been making this jam, but this year it's like this ...

And is it really a problem to buy one INEXPENSIVE metal pan with a thick bottom once? Enough for a lifetime! Optimally 5-7 liters if you cook a lot of jam!

And yet, if you cook jam in a saucepan, then save it only for these purposes, you don't need to cook anything else in it! And it is advisable to make a one-time laying of berries of about 1.5-2 kg. + sugar, and watch out for the berries, even if the jam is still raw This kind of jam cooks better and tastes better!

The same as with milk - dairy products are cooked in a separate saucepan so that the porridge does not have any foreign taste and smell and the milk does not turn sour during cooking.

And is it really a problem to buy one INEXPENSIVE metal pan with a thick bottom once? Enough for a lifetime! Optimally 5-7 liters if you cook a lot of jam!

I support !!!
Since Soviet times, I have had an 8-liter aluminum saucepan with thick walls, so only in it I cook all the blanks and salads. And I also have the same aluminum bowl, just for food. Very helpful!

Yes, who cooks jam in an enamel dish ?!

I've been cooking all my life. I have a special bowl just for jam, nothing ever stuck. I cook in large portions, I also tried it in a large saucepan (there is an aluminum one), but it's more convenient for me in a basin. By the way, blanks, different salads are also in an enameled basin.

yes who, I cook yeah, and me. If you buy one more liters for 5 even, where do you put it? Is aluminum good for jam ???

yes who, I cook

yeah and me. Is aluminum good for jam? (sorry - tried to fix my top post)

Sorry, but there are no plums in the spring ... (I am not defending Wikipedia, I just do not understand).

It depends on where ... But tkemali from tkemali (a small, wild green plum) is brewed in Georgia at the end of spring, when the first greens appear .. And it tastes so good with young fried potatoes, with young lamb (chakapuli). Then the tkemali turns yellow and you can't make the sauce out of it. Apparently, it's not even a plum, but a wild cherry plum.

Can be made from frozen plums.

As a rule, it is not frozen, but it is rolled up in jars so that you can cook it later.

Is aluminum good for jam?

I know about the oxidation of aluminum even in contact with air (I am a scrap metal worker), especially when cooking workpieces containing any amount of acid. Doctors say that this somehow affects our bodies. But I don’t have any other suitable utensils, I don’t have the financial ability to buy an expensive safe one today. Therefore, I have been cooking in aluminum for 20 years already. While alive and healthy in places.

I think the jam can be cooked in any dish, just stir constantly until the sugar melts so that it does not burn.

The husband brought from the network superra yellow plums, esessno imported. Sour - pluck out your eye. So as not to be lost, I decided to close the compote, so it stood for half a day and turned cloudy. Nacha opened it, thought to digest it, but it stinks of something technical. Of course, I guessed, sho they pour all kinds of nasty things on the fruit, but to such an extent !!!! I poured everything out.

The husband brought from the network superra yellow plums, esessno imported. Sour - pluck out your eye. So as not to be lost, I decided to close the compote, so it stood for half a day and turned cloudy. Nacha opened it, thought to digest it, but it stinks of something technical. Of course, I guessed, sho they pour all kinds of nasty things on the fruit, but to such an extent !!!! I poured everything out.

Well what a network - Schaub know! and we are this poison we eat eating ...

Gee .. do not consider it an advertisement - Crossroads.

in, and we have it so, sir ... remember ...

Girls, advice is urgently needed !!! What to make with sweet yellow plum snacks. That is, compote and jam are not suitable.

I would make tkemali sauce

[vichka strawberry]

I would make tkemali sauce

vichka strawberry, as? Ready to write down the recipe.

Omela, in the book "Let's Preserve Ourselves", I found a recipe for "Satsibeli" _ a spicy Georgian seasoning for meat, fish and vegetable dishes.
To prepare 1kg of seasoning, you need: tkemali puree-1kg, sugar-50gr, salt-20gr, dry chilli pepper-1.5gr, peeled garlic-6gr, dill and cilantro greens (mixture 1: 1) -50g.
Tkemali fruits are blanched in a small amount of water for 10-15 minutes until softened, rubbed
through a colander to remove seeds. All the ingredients are added to the resulting puree, cook for 15-20 minutes. Poured into sterile jars of 0.5 l and sterilized at 100 deg. 20 minutes.

[francevna]

francevna , thanks, I wrote it down.

From Wikipedia, the free encyclopedia
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 boil 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.

[Sveta]

Sveta, Thank you. Store in a refrigerator is not suitable. And my plum was not tkemali, but what a xs.

Well, tada you can cook my branded marmalade!

For many years I have been cooking this marmalade, using it for filling in grated pie, bagels, pies, etc., etc. It turns out to be very thick, you can cut it with a knife (well, almost), so it does not flow out of the products.
For this marmalade, it is necessary to remove the bones from 2 kg of ripe plums-CORNER (I have a small, but TASTY !!!) at my dacha. Cut any 1 kg apples into 6-8 pieces without a core (you can use a scavenger). In a pan NOT ENAMELED (I have a thick aluminum one) put plums and apples in layers, sprinkle with sugar 1.5-2 kg (depending on the acid of plums and apples). Put on medium heat. As it starts up the juice and begins to boil, you can stir it. It is necessary to stir carefully, since the mass, when thickened, has a bad manner of sticking to the bottom. On medium heat, without a lid, it is necessary to boil it down to such a state that a trail remains behind a spoon drawn along the bottom, which was immediately covered with a mass. While not necessary, I've never gotten to that. Then add 1-2 tsp to this mass. cinnamon, stir. Arrange the hot marmalade in sterilized jars, roll up. It can last for years.

And I will add more. When thickened, the mass begins to "spit", so it is necessary to regulate the heating and take a deep pan right away. And then somehow I washed the kitchen for a long time!

You can also cook from a yellow plum, there will be light marmalade.

[plum sauce]

Oh, while I had dinner, I let the discussion go))). Let's start in order, firstly, we are not in Georgia (unfortunately or fortunately, you cannot say so at once), we don’t have any, secondly, the most common variety of plums we have is just "xs" and it is necessary to process them as it is, and in the third I like the taste of this sauce, which, okay, as a compromise, I agree to call it a la tkemali (by the way, they just consumed last year's delicious with my husband at the meal with a pleasant smell, we store it rolled up in the pantry, why hide it in a sooooo warm fater on the 5th floor ...
Okay, I'll be absolutely correct-plum sauce
500g plum
4 cloves of garlic
salt
black pepper
a pinch of ground coriander
1 tbsp vinegar
dill
hops-suneli
Boil the plums and grind (we just steam the peeled and beat with a blender, it happens when it is impossible to clean-steam-clean-beat) Heat the resulting puree until sour cream is thick (if necessary, dilute with water, I have not seen this for 15 years), salt, add grated garlic , black pepper, coriander, suneli hops, and finely chopped dill. Add 1 tbsp of vinegar. (All this is done with the above-described variety of plums, the tkemali themselves are sour and vinegar is not needed.
Recipe from the translation from the Czech edition of Dagmar Lanska "from the forest and vegetable garden from spring to winter" Moscow 1989.
My husband and I changed the technology a little.The first thing we need is mashed potatoes, stripped to the required density, in what way and devices we use, it does not matter, the main thing is that it is convenient, I use the most convenient, economical and technological device is my husband)))))). Then everything goes on in the text. We do it every year and keep going. Very good for meat (we often fry at home in a gas grill pan) and for barbecue. I will not take pictures because there is no meat for today, and the sauce separately is a little aesthetic spectacle, please take my word for it.

Sveta, thank you, I wrote it down !!

[vichka strawberry]

vichka strawberry , and thank you. now for 4 kg of plums I am calm !!

nima for scho))) By the way, from such a quantity it is not so much to turn out.

Oksanchik, how do you think such marmalade will burn in a slow cooker, eh? Schaub does not constantly interfere.

Anh, I think it will not burn. I would cover everything with sugar, mix it, leave it overnight, and in the morning on high I brought it to a boil and on low for 5-6 hours, depending on the amount.

[Ksyusha,]

Ksyusha, I can offer a variant of plum sauce not for seaming. For 500 g of plums, 3-4 cloves of garlic, half a hot pepper, 50 g of very, very finely ground walnuts, 0.5 tsp of freshly ground coriander, 1-2 tablespoons of finely chopped basil (preferably purple), salt to taste. Boil the plums, remove the seeds and beat with a blender in mashed potatoes (I make them dipping). Combine about one fourth of the puree with ground nuts and beat again with a blender until smooth, combine with the rest of the puree. Add spices, salt and heat everything together until the desired thickness (5-7 minutes). I add garlic at the last minute.

[Marish]

Marish, Thank you! Boom to try!

[Girls]

And the main thing is not the first year I have been making this jam, but this year this is ...

Returning to the printed!))))
Girls, a neighbor has just phoned with exactly the same trouble!
I bought sugar in the store, chose the most expensive, clean, prepackaged.
I went to cover the zucchini with lemons.
I made syrup, everything is as usual (tea, it has been brewing for several years!), And take sugar and take it lumpy!
And it seems to dissolve, and you carry the spoon to your mouth, until you reported - it was already SUGARED!
It cooled a little - first, like candied honey, and then it generally becomes a stone (((
How!
So we came to the conclusion that maybe some kind of chemical sugar ...
Such bastards ...

[Girls]

Returning to the printed!))))
Girls, a neighbor has just phoned with exactly the same trouble!
I bought sugar in the store, chose the most expensive, clean, prepackaged.
I went to cover the zucchini with lemons.
I made syrup, everything is as usual (tea, it has been brewing for several years!), And take sugar and take it lumpy!
And it seems to dissolve, and you carry the spoon to your mouth, until you reported - it was already SUGARED!
It cooled a little - first, like candied honey, and then it generally becomes a stone (((
How!
So we came to the conclusion that maybe some kind of chemical sugar ...
Such bastards ...

I did make such a jam, I digested two buckets of plums, and I realized my mistake - in order for the sugar not to be sugared, first, pour at least 500 ml. water for 1kg. Sahara! Secondly, let the syrup boil well for at least 10 minutes. And then there will be happiness

Girls and boys, tell me, I urgently need to know, today I will crush juice from grapes. Last year I rolled up and forgot how Amnesia was a pancake ...........
How to sterilize grape juice? Need to cook? Can hto be done in AG? Or on the stove?

If I make juice in a juicer, then I boil it, add sugar to taste depending on the variety and sweetness of the grapes themselves. If after the juicer, then immediately roll up the lids.

I don't have a juicer. I crush with a juicer. How much do you boil?

I bring the juice to a boil, add sugar, stir - give a couple of minutes to dissolve and that's it!

Girls, where do you store apricot jam? I decided to cook again, but I'm afraid it will become moldy again. I cook until the berries are transparent (several times - according to the recipe), there is a lot of sugar, it turns out thick, beautiful, honey, but ...Maybe there is another secret for jam when stored in a room? Share. Other types of jam are great, and this is Thank you

Hot jam, pour jam into jars and immediately close with lids and put on the lid until it cools completely. The jars are stored perfectly, I recently discovered a jar of apricot jam for two years

So I close the jam, jams, regardless of the cooking method and the amount of sugar in the syrup, the main thing is to close the hot with lids.

Admin, thanks. So you roll it up, and I just closed it. I'll try to roll it up too.

Admin, thanks. So you roll it up, and I just closed it. I'll try to roll it up too.

I close it with ordinary screw caps

Thanks to whom? I learned how to cook jam in the microwave !!!

I experimented today! I made jam, or rather cherry plum jam + banana - it turned out sweet and sour. Delicious! Cooked in HP. I cooked blueberry, apricot - everything is delicious! I wonder why it turns out thicker in HP than in a saucepan, but it is cooked for only 50 minutes.

I experimented today! I made jam, or rather cherry plum jam + banana - it turned out sweet and sour. Delicious! Cooked in HP. I cooked blueberry, apricot - everything is delicious! I wonder why it turns out thicker in HP than in a saucepan, but it is cooked for only 50 minutes.

Why I don't know thicker. As soon as I bought a bread maker, I decided to cook raspberries with sugar. It was very convenient, I collected 500-900g of raspberries a day, you can immediately put it in the HB and you're done. Banks are sterile, twisting. But the jam could not stand the long storage and began to play. I had to drain everything, add sugar, digest it on the stove. This method is suitable for food, but not very good for long-term storage (if you do not add preservatives).

Why I don't know thicker. As soon as I bought a bread maker, I decided to cook raspberries with sugar. It was very convenient, I collected 500-900g of raspberries a day, you can immediately put it in the HB and you're done. Banks are sterile, twisting. But the jam could not stand the long storage, it began to play. I had to drain everything, add sugar, digest it on the stove. This method is suitable for food, but not very good for long-term storage (if you do not add preservatives).

Isn't it stored in the refrigerator? And then I don't eat a lot of jam, I got a little old, I'm happy about that other, but here it is. Is it necessary to digest?

[Marina]

Isn't it stored in the refrigerator? And then I don't eat a lot of jam, I got a little old, I'm happy about that other, but here it is. Is it necessary to digest?

MarinaIf you cook in a small amount, the jam will remain in the refrigerator. But stocks of raspberries (there was no place for it in the cold) could not stand the heat.

I have a huge cherry plum tree, it 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 cherry plum to neighbors and sell it at the bazaar.

weakens or vice versa? wine can be made from cherry plum.