Fruit and berry preparations. Question answer.

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

Weakens. We don't drink wine.

[Marina]

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.

Thank you for worried! And we only began to drive juice from raspberries, stocks of jam for 10 years ahead were prepared! And the juices go well, even when we are not sick!

[Can I freeze raw rhubarb jam?]

Ladies tell me please Can I freeze raw rhubarb jam? Just now no one will eat it, and in the fall the children will return and eat it. Will it not lose its taste?

ANSWER

I froze raw rhubarb, then baked pies - everything is OK, I think nothing will happen with the jam either

I also froze raw for the first time this year. And then they brought it, I think to make jam, so as not to mess around in winter. You won't eat pies all the time. Thank you.

Girls! I got apricots with bitterness, and I already put them on jam! I make jam in the proportion of sugar: fruit 1: 1. How can you remove this bitterness even a little? At the end of the brew, I want to add lemon juice, what else can I try?

[Shine]

Girls! I got apricots with bitterness, and I already put them on jam! I make jam in the proportion of sugar: fruit 1: 1. How can you remove this bitterness even a little? At the end of the brew, I want to add lemon juice, what else can I try?

Shine, and you feel bitterness with sugar too? Yesterday I also came across with bitterness in the skin, besides, the acid is unpleasant in the aftertaste. The kids were rejected. So I made Jam with cognac from Crumbs... Now I have spilled it and removed the sample hot - it does not taste bitter.

[Irin,]

Yes, Irin, the fact of the matter is that I feel it. I had been looking at the confiture with cognac for a long time, but by the time the apricot was ripe, the cognac disappeared from the refrigerator.

Girls, tell me, (I really need a godfather) Is it possible to save the marmalade sprinkled with sugar for the winter? Or do you need to go to jars, and then somehow do it in sugar?

[Ksyusha]

Ksyusha, I kept, plum, in an ordinary cardboard box from under the sweets !!!

and how much did you keep it?

[Xun]

Well, look, somewhere at the end of August I cooked it, dried it for several days at room temperature and put the whole thing in a box, they finished eating it after NG ...

I don’t sprinkle the current with sugar, I don’t just ...

Xun, I'm talking about plastic marmalade, otherwise we don’t understand each other ...

Thank you! I'm going to please the godfathers, they started apricot marmalade. A! Another question. Can marmalade be stored on gelatin? (I never got involved with marmalade, but it seems that gelatin will bloom, or not?)

Awww! Help! I brought from the dacha 2 buckets of white sweet grapes with a slight acidity, this year the first harvest. What can be done from it?
We don’t drink grape juice, we don’t drink wine, I won’t cook jam (apricot and cherry jam will be enough for 3 years in advance!)
Share the recipes where you can shove it, or give a link to all sorts of proven recipes. Thank you in advance!

Pickled grapes are very soulful. Plum-grape compote is good too Raisins have not been canceled yet.

Pickled grapes are very soulful. Plum-grape compote is good too Raisins have not been canceled yet.

Raisins will not work, there is no dryer.
How about pickled? Give verified recipe, plz.

🔗 Marinated grapes several times according to this recipe. Delicious. Recommend

Raisins will not work, there is no dryer.
How about pickled? Give verified recipe, plz.

I've been making plums and grapes for so many years. Calculation for 1 liter can. Put washed grapes tightly in sterile jars (you don't need to pick them off the brushes). Add 160 g of sugar, 30-40 g of vinegar 9%, 4 cloves and 0.8 g of cinnamon in pieces. Pour boiling water over, cover and sterilize as you are used to. Roll up and wrap until it cools

Girls, how can you make grape juice in the absence of a juicer and a juicer? ..... There is a lot of grapes this year, you need to somehow process it. Only juice is suitable, and so that you can roll up ...

Girls, can I use frozen strawberries pureed with sugar in winter in making jelly, creamy berry soufflés, that is, everything for cakes? And then yesterday, already on autopilot, not knowing what to do with it, I quickly poured it into two large containers and into the freezer.

[fomca]

fomca, you can. I always do that.

[fomca]

fomcaLast year, I froze it in different variations, including in the form of a blank for strawberry tiramisu. The family is happy. In May, I made the Strawberry with Cream Tart from natapit from such a freeze, everything turned out very well (there is a photo in the gallery)
And it's also very cool to freeze in pieces in sugar - it takes up less space, I moved the jar to the refrigerator for the night - in the morning practice a fresh, pretty berry for pancakes, etc. I also did it with cherries - super

If necessary, I can write in more detail in the evening, but for now a couple of photos from the freezer

[MaBa]

MaBa, and write, please, very interesting! I already froze the strawberries - I poured the halves of the berries with strawberry puree with sugar. Soon the cherries will go, but I don't know how to freeze them deliciously, except in bulk. I bought a camera this year, so I'm starting to fill it.
By the way, I put a small bag in such containers and pour berries into it. As soon as it freezes, I take out a bag of berries. I put it in a pile in the freezer, it takes up much less space than in containers.

[svetta]

svetta., I'll write in the evening. Now park and run away ...

[MaBa]

MaBa, I'm waiting.

[svetta]

svetta,, I came running, I am writing ... The exhibits have already been unfrozen, strained, photographed. Buckaff a lot

Girls! Thanks for the help! I downloaded a batch today!

[Cherry]

I'll start with where to write less

Cherry

For 1 kg of peeled cherries (along with the leaked juice) I put 200-300 gr. Sahara. You can put in more, but we liked 200. I tried to lay down 100g, then too little juice stands out, but here the main thing is that berries must be completely covered in juice, then they are frozen in their own syrup and do not creep into rags when defrosting.
Now technology
I clean Vishnu over a strainer (I collect juice under the seeds). When the required amount is collected, I fall asleep in the tray with sugar and give it time to dissolve. Then I spread the berries evenly with a spoon in a container and pour the juice with a spoon, and close it in the freezer.
From personal experience: I sprinkle the berries with sugar evenly in a tray in small portions, so that the layer of berries is 2-3 rows (for strawberries, 1 layer) then the sugar melts faster. I have 3 liters of bowls, they are flat 5-7 cm and about 1.5 kg of cherries fit into them. I either leave such dishes on the table, and if there is no time I put them in the refrigerator (last summer, one batch stood in it for more than a day). I pour it into a container for freezing when there is time. The container fits 550-600g of the finished product into 0.5l. Do not push into the container to the very top, since no one has canceled the laws of physics (the whole freezer isshitdripped, the juice was popped when freezing and the caps blew up). Try to completely cover the berries with juice, gobble up the extra ones.
If there is no room in the freezer, but the berries are still in the sugar, then I boil them for 5-10 minutes and close them in sterilized jars. Then sugar and 100g is enough.

this is a photo of a thawed product

About strawberries ...

1. I just froze it with sugar in a blender. I do not use large amounts of ice cream. A 0.5l container contains 450g strawberries + 45g sugar. I try to put less sugar, you can always add it during further cooking. And in summer, sugar is more expensive.
2. Freeze the semi-finished product for strawberry tiramisu. Now I have this strawberry with ice cream on both cheeks.
3. Well, strawberry slices (photo of thawed strawberries and syrup)


For 1 kg of strawberries 200 ....... sugar. The technology and principle are almost like cherries. I cut the strawberries into 2-4 pieces, depending on the size. I try to fall asleep with sugar in one layer, because the berry is very tender and wrinkles, I wait for the sugar to dissolve. And I very carefully put it in a container, if there is not enough juice, then I either eat the excess or add freshly squeezed orange juice. Well, he (orange) ennobles the taste of strawberries. It was with the orange that she devoured first. A 0.5l container holds 500-600g of product.
Delicious with pancakes, ice cream ..... Defrosted raw pieces drenched warm jelly (I pour it from bags), have a very delicate structure in the frozen jelly, such a dessert flies off my table even after a very dense feast and three types of cakes-pies

[svetta]

By the way, I put a small bag in such containers and pour berries into it. As soon as it freezes, I take out a bag of berries. I put it in a pile in the freezer, it takes up much less space than in containers

svetta, thanks for the advice . And what kind of bags? I just used to freeze the berries in t-shirts and in special ones for freezing (I didn't think of putting the bags in the container), but if there is something else in the freezer besides berries, then I smell this smell in fruits (especially pepper, I no longer put meat and fish in the freezer with fruits). That's why I switched to containers (they don't smell) and am still looking for a convenient sealed containers. Having read on the forum, I look in the direction of vacuum sealers (maybe the packages do not let the smell through there), but so far there is no time for a deeper study. Later I'll go to those topics to ask.

[MaBa]

MaBa, Natasha, thank you very much for the advice, I have already copied it into my notebook.
I put in a container a regular t-shirt for sandwiches, small ones. After freezing, I take it out, tie it tightly and put on the same one on top, tie it. Probably, I am not too susceptible to refrigerator odors, but before buying the camera, I kept fruits and meat in the freezer of the refrigerator on different shelves and did not notice a special smell. Now I have a cell, which is divided by glass shelves, into which large plastic boxes are inserted. The manufacturer Liebherr promises almost tightness in every drawer, I hope that the pepper does not smell to me throughout the freezer. Or am I wrong ???

[svetta]

svetta, pepper, everything stinks. You need it in a tight freezer bag or container.
I have a nickname Bosch, I had a sad experience with pepper.

[Elenka]

Elenka, thanks for the advice! I froze the peppers a little bit only for soups, the freezer in the fridge was top, you can't put a lot. And just in the supermarket I was just considering freezer bags of various sizes, not so cheap, but I will take them. And bribed containers a little already.

I also read an interesting piece of advice on the internet.
One Madame poured freshly squeezed juice into disposable ice bags, which are 24 pieces on one tablet, and froze. And then at least where to throw - even in another juice, even in compote for piquancy, even in water. And you can freeze lemon juice for all sorts of needs, when you need a little juice, but there is no lemon, or pick for 1 tsp. reluctance. (I have already bought such bags, there are 186 balls in the package!)

[svetta]

svetta, I bought packages for freezing Freken Bok, you can also ask around at the market, I saw there too.
Lim, juice is not frozen, and lemons all year round. Lemon juice, if necessary, then cut off a circle and squeeze out the juice.
I froze tomato paste in an ice mold. I open the bank, rarely use it, whatever measures I don't take, it disappears.
I keep the pasta cubes in a freezer bag.

[Elenka]

Elenka, I buy a volume too. pasta in a jar and 1-2 tbsp. l. I just wrap it in plastic wrap.And if you need less, then just cut it off. Stores perfectly in the freezer.

[Sveta,]

Sveta, Thank you!
I just have such a jar in the hall for a couple of days. I'll go freeze her the way you like.

Girls! And I need it again urgently and I can't find it! How to make cherries in alcohol for filling in cakes? Just remove the seeds, sprinkle with sugar and add alcohol?

[Svetik]

Svetik, catch ...

[Svetta]

Svetta and Elenka, girls, thanks for the advice on freezing tomato paste, it never even crossed my mind

Girls, try pouring about 1 tablespoon of salt into an already opened jar on the surface of the paste. The paste does not grow moldy under a layer of salt.

Peace to your home and bread on the table!
Please tell me the proportions of peach jam in the Scarlet 400 bread maker. The bucket is small, I looked at all the jam recipes in the bread maker, but very rarely, where the volume of the bowl is indicated. I can’t find my way. Tell me please! Bowl volume 2.2l.
I duplicated the message in the section Bread makers by model, just in case.
Hopefully, Elena.

[Girls]

Girls, who cooks cherries with "Zhelfix", do you grind the cherries?

I wanted to make whole berries, but something tells me. that there will be no hello ...

Girls who made the preparation of a drunken cherry for a cake according to this recipe from Tortyzhka

"You free 2 kg of cherries from pits. You fill a 3-liter jar with cherries. There you also need 1 kg of sugar and 2 bottles of vodka. You mix everything, close it tightly and put it in the sunniest and hottest place for 1 month. Then you put it in the kitchen cabinet. measure alcoholic cherry liqueur (on bachelorette party "with a bang!" goes) and a bunch of cherries for the cake. "

Tell me please, "nothermetically close "- should it be tied with gauze or closed with a regular plastic lid? I chopped a cherry at night, and now

[Natasha]

Natasha, her lid, her lid!

Girls, well, at least for your bread maker, write the proportions for peach jam, please.
For your volume. I'll count on mine.
Really nobody cooks jam in x / n ???

[Yelichka]

Yelichka, I feel sorry for the bucket, or rather the oil seal, which spoils from the sweet. And let the manufacturers talk about jam in HP and even make specials. modes, I still cook this liter of jam on a stove or in a multi.

Natasha, her lid, her lid!

Svetlana, Thank you. I'll go slam the lid, otherwise I've just closed it on top.

Girls, tell me, do you need to sterilize cans for compote with double filling?

Girls, tell me, do you need to sterilize cans for compote with double filling?

No, don't. I only pour boiling water over the lids. I sterilize jars only for blanched berries.

In principle, yes., Sterile, not sterile berries, but my mother's whole compote in the country last year became moldy. And I sterilize the jars, I have several. years stand

Can you please tell me who knows if the shelf life of jam with the addition of agar-agar is shortened? I'm thinking of adding agar to strawberry, I really like the consistency with it

[svetta]

svetta, thank you!
There is a wood-fired grill, as an alternative to the electric and gas stove, and a bread maker. And many, many peaches.
The grid is flimsy for a saucepan with jam, and you will have to tinker with the heat. And it is not known whether it will succeed or not.
All my life I cook jam in the traditional way. But for the first time - in such extreme conditions.
Therefore, x / n is the only option.