fedorovna1
Quote: Anatolyevna
the neighbor also advised - fill it twice
I fill it once. For a can of 250g. a glass of sugar. I boil it in the jar. I twisted it under the covers. Made any berry for so many years. I cut apples and pears.
Ikra
A bucket of red currants fell on me right now. I always do the same thing. Mash the berry and boil it without sugar with a little water (just so that it does not burn). Strain and squeeze well through a sieve using a pusher (but I now have a German rub). Weigh what happened and add the same amount of sand to the broth. Put everything on a low heat and stir until the sugar dissolves. Pour into clean jars, cover with boiled lids and turn over. Once cooled down, you can put it away for storage. The density and strength of the jelly depends on how well you rubbed the berries. Stands in the room until the new season for sure.
OlgaGera
Quote: Ikra
density and strength of jelly

Mom did this. And in winter they baked pies with him. Does not spread and does not dissolve in tea))))
Chardonnay
Quote: Ikra
Pour into clean jars, cover with boiled lids and turn over. Once cooled down, you can put it away for storage.
Ikra, Irina, pour into sterilized jars? Close with boiled screw caps or plastic ones? And where do you store it? So many questions
I'm afraid that I won't have the jelly on its own - everything is getting moldy with us, we must probably roll it up .. And this jelly is rolled up?

Ikra
Chardonnay, Rita, in my room. I'm too lazy to sterilize the cans. I just wash them well with soda and pour boiling water over them. When it dries, pour hot jelly into it and close it with lids that twist. With them I act like this: as the jam finishes boiling, I put them to boil next to them on low heat in a bowl. I pick it up from the boiling water with culinary tweezers, in the other hand - clean gauze in several layers. I quickly wipe the inside and wrap it on the jar, holding it with the same gauze. And I flip the can.
So far, nothing has ever grown moldy.
Mandraik Ludmila
For some time now, jams and jellies have not been used in our family, I used to make currants raw in jelly, although I kept them in a refrigerator. And now it's all for wine. Ira, if you are not too lazy to make wine, in my opinion it is much easier and vitamins are preserved. You can take this recipe as a basis.
I am looking for a recipe on our forumWine "Currant duet"
(Mandraik Ludmila)
Irgata
Quote: Chardonnay
dug up your message
Rita, I am doing exactly as I wrote, everything is not sterilized, well washed, the jars and lids are dry, the berries are well wrapped.
Several hours under the "fur coat" perform the role of sterilization.
But it is much safer to boil sugar in water, some sometimes sugar is not like that, and pouring the syrup into the jar through a strainer = there will be a superfood in general.
Compotes, and all the preservation, are just in my apartment.

I have water in three 1.8-liter electric kettles, and if I also boil with sugar, I used to heat two 6-liter kettles on gas, but it was longer and hotter with gas. It's too late to wait and already lift 6 liters is sometimes hard.

Raw currant jam extremely simple and tasty
Tanya-Fanya
Quote: Chardonnay

I'm afraid that I won't have the jelly on its own - everything is getting moldy with us, we must probably roll it up .. And this jelly is rolled up?
Such jelly is usually made in small jars, no more than 500 ml. In order not to grow moldy, they pour jelly under the neck and make a sugar cork, that is, add sugar, pour in until it is white.
Olga VB
Quote: SvetaI
cool stuff - red currant jelly
My grandmother also made jelly from red currants, because red currants themselves perfectly gelatinous without any gelling additives. It turned out very tasty (sweet and sour), and very ruby-beautiful.
Concerning the preservation of compotes.
I never canned sweet water - I always make twists filled with berries tightly to the top with a minimum amount of water in small jars (0.75-liter) - only cover the berries.
Then nothing staboutto make a compote from such a blank, - really, really, "just add water" (c) and sugar to taste.
And it's more convenient to store in concentrates than 3-liter cans of water.
Good luck!
Antonovka
Irsha,
Ir, but I still didn't understand - in that recipe you use "spirals" - corollas (in that video they are also some kind of spiral), how do we usually beat a biscuit or spiral hooks?
Svetta
Quote: Olga VB


Concerning the preservation of compotes.
I never canned sweet water - I always make twists filled with berries tightly to the top with a minimum amount of water in small jars (750-liter) - just cover the berries.
Then nothing staboutto make a compote from such a blank, - really, really, "just add water" (c) and sugar to taste.
And it's more convenient to store in concentrates than 3-liter cans of water.
Good luck!

Plyusanu many times! I pack the cherries with seeds in 0.5 liter cans to the top, pour 1 tbsp. l. sugar, pour boiling water over the shoulders, sterilize for 5 minutes and roll it up. Costs for years. In winter, this can is for 2-2.5 liters of water + sugar = wonderful compote!
Tanya-Fanya
Quote: Olga VB

My grandmother also made red currant jelly, because it itself perfectly gelatinous without any gelling additives. It turned out very tasty (sweet and sour), and very ruby-beautiful.
Olya, they didn't cook such jelly, but rubbed the juice together with sugar until it was completely dissolved. Stored exclusively in the refrigerator. Yes, incredibly tasty and incredibly beautiful!
Ukka
Only yesterday I transferred two buckets of red currants on a manual juicer. Made myself and my daughter raw jelly. But I don't put sugar so 2d1, 1 to 1. The drier the cake, the better it jellies. Store in the refrigerator. This is the only way I've been making red currants for about 20 years. I also made several 200g jars of apricots. In addition, if there is free space in the refrigerator and raspberries (raw jelly with sugar). We adore both me and my daughter. It's generally interesting to do in small jars.
Ikra
I am looking for a recipe on our forum
That's how my jelly got up today.
Ukka
Ikra, Irina, gorgeous !!!
Ikra
Ukka, I envy that you can do raw - I have nowhere to store
This year in the Moscow region, apparently, a good red currant, as it poured and ripened in warmth and dryness. I was really happy!
And yes, I do in small cans - 500-300 grams, or even less. A small jar is eaten faster, the jam does not have time to get bored. I have already liquidated even liter jars for a long time.
Cirre
Girls, what are you doing from white currant? Except for compote, you can't fit it anywhere. Jelly is not eaten.
Ukka
Cirre, Galina, and white and does not gel, alas ... It remains to compote or freeze.
Cirre
Quote: Ukka
Remains compote or freeze.

So I do, I thought, maybe there is something interesting out of her
gawala
Quote: Cirre
white currant what are you doing?
Try to make fruit pastila mixed with other berries. or just try white.
anavi
Quote: svetta
I pack the cherries with seeds in 0.5 liter cans to the top, pour 1 tbsp. l. sugar, pour boiling water over the shoulders, sterilize for 5 minutes and roll up
svetta, Sveta, and you sterilize in a micr?
Irgata
Quote: Antonovka
spiral hooks
Svetta
Quote: anavi

svetta, Sveta, and you sterilize in a micr?
No, in a pot of water. This is one of the very few preserves that I sterilize. I have a wide saucepan, 5 half-liter jars become there at once.
Ikra
Quote: Ukka
white and does not gel, alas.

Very good gelatinous! Last year, a friend "employed" a 10-liter pan of white currant. I made it in the same way as red - beautiful jelly, only yellowish in color.

Ukka
Ikra, Ir, no matter how much I tried, I could not ...Or in the southern regions, the white currant is not so ... Although I'm talking about raw jelly, and you're talking about boiled, right?
Tanya-Fanya
Quote: Ikra

Very good gelatinous!
+1
And if you don't like the color, then we mix the juice from red with juice from white and gorgeous jelly.
Ikra
Ukka, yes, about boiled. Maybe it's not made raw, I haven't tried it.
Crochet
Quote: OlgaGera
baked pies with him. Does not spread and does not dissolve in tea

Lel, surprised, honestly) !!!

I always believed that jelly melts when heated, therefore I never tried to stuff pies with it ...
Ikra
Crochet, everything, of course, depends on what kind of harvest, how much currant pectin is gaining. This year everything is fine with her in the suburbs, there will be just marmalade!
Crown
People, now we have a very cheap red cherry plum, what is better to make, jam or freeze? Only she is absolutely without sourness, sweet, sweet. I don't even need a recipe, but a direction of action, a correct vector, so to speak. :-)
Creamy
Galina, Crown, wait until the season of normal fragrant plums and you will have delicious jam and freezing. I used to try to make cherry plum and turn (toron), it's so simple to translate sugar and time. Plum only. And cherry plum will go well now in the heat for compote.
Tanya-Fanya
I freeze red cherry plum for winter fresh assorted compotes.
Elya_lug
Crown, cherry plum is good for tkemali, you can still pickle

Pickled plums
Crown
Thanks a lot to the collective intelligence.
I went through the plums, the most dense ones I sent to freeze, and from the rest I will make tkemali, very spicy (s?) Tkemali, wah!
Marinating is a great idea, but not for this variety, the cherry plum is too small and the seeds are poorly separated. For pickling, I will buy a richer plum.
And about the non-aroma - for 30 r / kg you can s'aromatize something extra. :-)
Olga VB
Sour varieties are needed for tkemali, and sweet ones will not give the characteristic tkemal flavor.
However, the resulting sauce can be called differently.
Or make something like jam, like pouring ice cream or casseroles.
If the bone separates well, then you can make preparations for fruit fillings in pies in the manner of American ones.
Good luck!
Crown
Sour varieties are needed for tkemali, and sweet ones will not give the characteristic tkemal flavor.
yes, I already thought that if the skins do not give the proper sourness during cooking, then I will add lemon or lime juice. Boom to improvise. :-)

Or is it better to add sour apples, what do you think?
Olga VB
Quote: CroNa
add sour apples
It is also an option. It's just that if you do it with citric acid in crystals instead of the natural sourness of plums, then the taste is not ice. At least I didn't like it.
And with apples it can turn out well.
kirch
I once got a lot of cherry plum. It was sweet. I made jam foolishly. So it turned out to be so sour. I did not understand why such a metamorphosis happened
eye
Ludmila, skin och sour at cherry plum
kirch
Tatyana, and why not sour fresh?
eye
Ludmila, I have no idea, but I noticed that plums in baked goods are much sour than in kind, so I don't like them in baked goods.
Even apricots lose their flavor and become sour
Chamomile
Quote: ok
Even apricots lose their flavor and become sour
I also noticed this and decided not to freeze purchased apricots anymore. They become sour even after freezing.




I gave me a packet of lettuce. I want to make a salad with him, nothing but Caesar comes to mind. What else do you think you can mix it with? Fish, squid?
Longina
Olga, I do everything that comes into my head with a leafy salad. And with crab sticks and avocado. And the classic salad from childhood: cucumber, egg, dill and lettuce is my favorite combination.
eye
Quote: Longina

Olga, I do everything that comes into my head with a leafy salad. And with crab sticks and avocado. And the classic salad from childhood: cucumber, egg, dill and lettuce is my favorite combination.
I would add a green onion and, maybe, radishes, yes with mayonnaise! this is the spring version
Creamy
I do with salad like with cabbage, only more tender.3 minutes before the end of cooking quick summer soup, artistically tear lettuce leaves into a saucepan with my hands. Salad is just a very tender cabbage! I don't eat any types of salad raw in the form of any prefabricated salads. Only in the soup.
prona
Can you please tell me the marinade for pork for barbecue?
ang-kay
Natasha, I only do this if you want a classic kebab
I am looking for a recipe on our forumJuicy shish kebab (cooking secrets)
(ang-kay)
Olga VB
By the way, about the marinade ...
I marinated Indian breasts for cheese-curing, and it turned out such a delicious marinade that I would just eat it.
But I am a cultured person (Olya modestly stated with downcast eyes).
So I wonder if it is possible to somehow use this marinade after the meat, otherwise my conscience-the toad does not allow me to throw it away.
I have no plans to marinate the next piece of meat yet. And what else is a used ear marinade good for?
Toka slippers, mind you, don't rush!
BlackHairedGirl
It comes to mind either to marinate the next piece of turkey and freeze it, or try to thicken it and make a sauce for the meat ...

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