Fruit (vegetable) puree or jam in the microwave

[Ludmila]

Ludmila, Thank you! It's already done! Transparent, thick! Cooling down! I plan to do your gingerbread with it!
And the peel, yes, for tea.

[lappl1]

lappl1, What about condensed milk?

[Anya]

It's already done! Transparent, thick! Cooling down! I plan to do your gingerbread with it!

Anya, fast how! Well actually yes, this is a very quick recipe! And for gingerbreads, this jam is better and not necessary! Doesn't even think to leak out!

Anh, with me on "you" you can!

[lappl1]

lappl1, What about condensed milk?

Oksana, take a good condensed milk, without any E-shek. And on such a jar as in your photo, you add about half a jar of condensed milk. Less or more - taste it. Of course, you don't add to the jar itself, but to the container in which you make mashed potatoes. The puree should be ready by this time. So, add condensed milk to the finished puree to taste, mix until smooth. You turn on the micra for 5 - 7 minutes. And then you roll it up, as usual, into sterilized jars. Well, or let it cool down and serve with tea.
P.S. For those with a sweet tooth, you can add condensed milk not to mashed potatoes, but to jam.

Here's my jam! Sorry for the photo, clicked "on the run."

[Anya]

Anya, your jam is wonderful - light and thick! Well done ! glad you did it!
Thank you for taking photos and sharing them with us!

[Ludmila]

thank you Ludmila for the recipes! All the jam went into gingerbread! In the end, I made several pieces with the store. I still have to make jam, I bought a box of apples the other day.

Oh yeah! Jam must be done. And more ... While apples can still be bought at a divine price. I also make apple jam mainly for gingerbread.

I have already rolled up the mashed potatoes, I think you can cook jam from it later.

Easy! But there will be savings in cans and space. I mashed the jam a couple of times. everything works out great!

Lyudochka, today I will sing to you some referambs for your such wonderful, useful and such affordable recipes
I already wrote about the gingerbread in your topic, now I brought the jam with which I stuffed your gingerbread.
I didn’t look very good at it, but it’s because of the pear. But on the other hand, the taste, consistency and method of preparation of this jam killed me on fire
I already fell in love with this jam
I got it like plasticine and I could even roll balls for the filling from it, completely without liquid.

First, I had to urgently dispose of a piece of the overwhelmed pumpkin and I remembered about your mashed potatoes. I rubbed the pumpkin, added a few apples and sent it to spin in the micra. Then they called me and I had to urgently leave the house. She came late in the evening and remembered about mashed potatoes in a micra. I twisted it a little more and forgot about it again.
And in the morning I climbed into the chest for groceries and accidentally left a box of pear cake aside (it crushed the pear juice in the fall, and the toad crushed the cake to throw it away). Well, I froze it in the trays. Here is one box I accidentally thawed.
Nothing to do ... I mixed it with pumpkin and applesauce. How much I turned it, I’m already at a loss to say, I added about 1.5 cups of sugar at the end. At the exit, I got such a thick filling.
But now I regret that there was a lot of pear cake, but I did not freeze all of it then.

[Nelya]

Nelya, I barely walked away from the report on gingerbread, and then, it turns out, a control shot awaited me! Pumpkin-pear-applesauce must be the bomb! And most importantly, everything was done from leftovers and between times! The fact that thick jam is the very thing for our baking. And for tea drinking. And if necessary, you can turn the microwave less.
Nelechka, thank you very much for such reports. I am very pleased that you are satisfied! I'm glad I introduced you to this method of making mashed potatoes and jam. Now, for sure, all the cake will be decent.

And here thanks for the jam. The first one was made of overflowing pumpkin, we don't really like it, only in baked goods.At the end I added 1pc feijoa, I didn’t like it out of curiosity, and here is a pumpkin with this fairy. a very interesting combination, she added sourness and aroma. I tried all day, could not understand whether I liked it or not. The next day I wanted to try again, but no longer. (Takwa was 800gr)

Marinochka, to your health! I am very glad that you liked this method of making mashed potatoes and jam. I don't know what feijoa is either. But on the other hand, I know that orange and lemon go well with pumpkin. So if you get the chance, give it a try. The baked goods made from this combination are crazy!
Marina, thank you very much for your reports. I am very pleased that my recipes are to your taste. Make jam and bake gingerbread to your health!

Thanks for the recipe. I made jam from apples in summer, sweetened it not with sugar, but with stevia. I put them out of sterilized jars under a screw lid, I keep them at home, in a warm apartment. I opened them for filling into pies. The jam is tasty, thick, not moldy, not sour. Tastes like freshly cooked. Delicious! It didn't run out of the pies, it didn't flow, although I like the filling more.

[Olga]

Olgabut health! I am very glad that the time spent in the summer was not in vain. And what did you like the jam! Indeed, it does not spread in baked goods. And in winter it remains the same as we rolled it into jars.
Bake delicious pastries with jam to your health. And harvest more of it next summer. Because it just goes well with tea.
Happy New Year . All the best to you and your loved ones this year. Thank you for taking the time to write the report!

[lappl1]

lappl1, Thanks for the compliments. I cooked a lot of new things on the table, now I will go through all of them. I will report. There's just no fotik. All reports without photos.

[Olga]

Olga, It's okay that there is no photo. The main thing is that you have jam!

So I did yesterday!
Thanks for the recipe! I liked the process.
Only, it turned out to be a very thick jam. Can be cut with a knife.
If it comes to gingerbread, it might be fine.
The first time I tried to make it exactly according to the recipe.
Apparently micra is more powerful than 850 ...
But now I know what to focus on, in terms of density.

George, I am very glad that you used this method of making jam. By the way, it also depends on the variety of apples how quickly the jam becomes the desired consistency. And it's okay that it turned out thick. When I do this, I add a little water, stir (it can be difficult to do), put it in the microwave and scroll for a couple of minutes to get it hot and stir evenly.

Lyudmila, I understand, thanks.
It seems to me that this consistency is just right for me.

It seems to me that this consistency is just right for me.

Georgy, it means that everything is in order, since everything suits you.

Yes, now it is clear how to regulate the density, at what point to stop the process.
If it doesn't work out with gingerbread, I already have a queue for this jam.
I made such a mistake, gave it a try.
BUT, I hope you won't have to eat like that.

I made such a mistake, gave it a try.

ABOUT! That's for sure! It is impossible to tear yourself away from the jam!
Well, good luck to you, Georgy!

Thanks for the recipe, it’s a lifesaver. The other day I bought a waffle iron for thick waffles, this is the third time I cook your jam - it is so convenient to spread it on waffles, although mine manage to register half a jar in passing without waffles. Delicious.

[Lenochka]

LenochkaHow glad I am that you liked the recipe! Indeed, he is so lucky! Cook with pleasure for health! Thank you for your report!

I do not know, it may not be very correct to show photos of such jars, but here's the story. In the photo, applesauce-jam:
an open jar in a micron with sugar (made bagels),
in the middle in a micron without sugar (for some reason the juice left, maybe this is normal, I don't know, I did it for the first time)
in a jar with mold - cooked on the stove with sugar too.
This is me talking about how mashed potatoes are cooked in the microwave and on the stove.

I don't know, it may not be very correct to show photos of such jars, but here's the story.

Oksanochka, very correct! This is the best advertisement for a recipe. I confirm: this jam never grows moldy! It will stand until it is eaten (well, unless it is kept warm for a long time).
Thank you, Oksanchik, for showing the photo! clarity is the best argument!

I confirm: this jam never grows moldy! It will stand until it is eaten (well, unless it is kept warm for a long time).

Yes Yes. I did it not only with sugar, but also with stevia (a natural sweetener). Stored well in a closet in the apartment. Delicious puree, no changes in color, taste, no mold. When I did it in the summer, my mother doubted, said that she would not stand without sugar. Now there is mashed potatoes, she cannot be with sugar, and praises them. Delicious!

[Chamomile1]

Chamomile1, OlgaThanks for commenting on your impressions of this jam / puree! And for your experience with the impregnator. Everything is correct with you - if the puree does not grow moldy, then it will not be with a sweetener. I already wrote that my jar of puree in an un-sterilized jar stood for a year in the heat and cold on the veranda. It still stands - there is no way the line will reach her. Same color as freshly mashed potatoes. And no mold.

Mom doubted, said that she would not stand without sugar.

And mothers ... Well, they are used to their own way of harvesting. They didn't have microwaves when they learned to cook from their mothers. But now it should be tasty and healthy. And now she needs to prepare more of this yummy in the season. May God grant her health. And to you, Olenka, too!

I, just in case, sterilized the jars and lids in the same microscope. It's warm at home and I keep everything in a regular closet. I made cucumbers this year according to a new recipe - they are bad. Not every recipe is suitable for apartment storage.

I, just in case, sterilized the jars and lids in the same microscope.

Olya, I always sterilize everything too! But that time it happened by chance that I had to put puree in an un-sterilized jar. but it was very hot. I immediately closed it and turned it over. apparently that was enough to kill all the bacteria.

Not every recipe is suitable for apartment storage.

And there is. Although I keep everything in the cellar, I still never cook using the filling method - whatever - 2-fold, or 3-fold. Then everything is well worth it.

[lappl1]

lappl1, Tomatoes from Fomka by pouring are great in the apartment. A couple of cans from last year are worth. It seems to me that everything depends on the recipe. From proportions.

[Olya]

Olya, agree! The recipe is the main thing in the procurement business!

[Ludmila]

Ludmila, thanks for the recipe in the micr! We constantly have a question - what to do with burst tomatoes and bitten peppers?
I think the pasta will be as good as jam.
By the way, I don’t know if any of the bakers made a sauce for meat based on mashed apricot-zherdel potatoes? We do it if the harvest is big.
The most difficult thing is to boil it down. Now I will start boiling in micr. By the way, if anyone does not know, then apricot ketchup is not worse than tkemale. In some ways even better. Because it's thicker.

[Radushka]

Radushka, to your health! I have never mashed the above, but I think it should work. Made from plums (skins did not put). It was a long time (longer than from apples and pumpkins), but in the end it turned out very well. I love that I don’t have to worry about something burning or spitting. Do it, Radushka, to your health!
By the way, I used the Mistletoe recipe to make pumpkin sauce. Delicious!

Lyudochka, thanks for sending me here. I love to cook in the microscope, next time I will.

[Allochka]

Allochka, to your health! If you love the microwave, you'll love the process!

[Ludmila]

Ludmila, Luda, I made a little jam according to your recipe.I took a plum, wanted to add an apple and forgot. Increased the amount of sugar and the cooking time in the microwave.
It tasted gorgeous, the thickness ... well, if you turn the can over, it will fall out. Can you store it OUTSIDE the refrigerator?
And I liked the process so much, by the way, jam is being cooked, how lovely! I will definitely do this with an apple and pure apple!
Thank you very much for the wonderful recipe!

[Mirabel]

Mirabel, Vika, to your health! Thank you for trusting the recipe. I am very glad that you liked the process and the result.
Plums take longer to cook because they are juicier. If you give it more time, it will become thick, and the jam will not be digested. Well, with an apple in general, beauty will turn out!

Can you store it OUTSIDE the refrigerator?

If you sterilize jars with lids, spread out the ready-made jam from the microwave and roll it up, then it is perfectly stored at room temperature.
Prepare tasty and healthy jam for your health!

[Lyudmila,]

Lyudmila, please tell me, is it possible to make this red currant jam? I was very interested in this method of cooking, but I don't know if it will work out or not, because cr. currant pretty juicy berry

[Sibiryachka38]

Sibiryachka38, Sveta, I would not recommend it. Although such a jam can be made from everything. But you will have to turn the microwave for a very long time because of the juiciness of the berries. Less juicy plums were spinning for a very long time. Moreover, red somorodina perfectly gelatinous even without prolonged heat treatment. I would be sorry to lose vitamins.
I would advise you to make red currants with zhelix using the Linadoc recipe. It turns out great.
Lina's recipe HERE

Thank you very much for such a wonderful way! I made it out of a drop, in a glass two-liter saucepan, the first time or two seemed especially tasty to our family, and then we ate something. It's always like this with us - you cook jam or a vegetable twist for the winter, and it smells like that, it seems so delicious, and then in the winter you don't want the same from the jar. But I have special plans for this jam - add it to the fillings, and if it doesn't work, then to the bread! I have already nicknamed this jam for myself "my bread improver". I added such a savory spoon to the bread maker when baking regular white bread, and it turned out to be fluffy, with an awesome crisp crust! Of course, the idea from our forum, specifically "Baton with applesauce", but I'm too lazy to bother with the loaves.
Now my tomatoes have begun to ripen, I also think about how to boil mashed potatoes from them, but probably they need to be wiped through a sieve so that there are no skins and seeds.

Luda, thank you very much for the answer, I do it like this, approximately, and I make it like in Lina's recipe, I thought how to cook it in a different way, which means I have to do it as before

[A housewife]

Thank you very much for such a wonderful way! I made it out of a drop, in a glass two-liter saucepan, the first time or two seemed especially tasty to our family, and then we ate something. It's always like this with us - you cook jam or a vegetable twist for the winter, and it smells like that, it seems so delicious, and then in the winter you don't want the same from the jar. But I have special plans for this jam - add it to the fillings, and if it doesn't work, then to the bread!

A housewife, Anastasia, to your health! I'm glad that you have in mind so many ways to use jam. I, too, do not really like jam (any), but this jam is an exception. An open bank does not last long in winter. yes, and in the fillings it does not spread at all. I like to bake gingerbread with him like Tula on burnt sugar (you can see the recipe in my profile).
And I also added to the bread. Great result always.
In general, you and I, Nastya, think in the same direction. And this is very encouraging!

[Ludmila]

Ludmila, thank you so much for the recipe!))) Very tasty and aromatic. I had four apples and heels of plums.

[celfh]

celfh, Tanya, to your health! It turned out very beautiful jam - so bright! I am very glad that I liked the recipe! Thank you very much for the photo and report!

Lyudmila, for baking - this is just an irreplaceable recipe for jam)))

Tanya, yes, I agree. Not overcooked, but very thick! It never leaked out.

Thank you! Thank you! We love Tula gingerbread very much, but we rarely buy them, as a delicacy. I'm afraid to approach this recipe, well, I'll try.