Fruit and berry natural puree sauce (hot method)

[Puree]

Fruit and berry natural puree sauce (hot method)

Category: Blanks

Ingredients
Different fruits and berries	1 kg. ready-made puree
White sugar	200-500 grams per kilogram of ready-made puree (for puree or sauce)

Cooking method

• If it is not possible to store fruits and berries in the freezer, due to its absence or "clogging" to the limit, or if you need to dispose of fruits and berries, then cooking puree sauces will be an excellent solution to the problem.
• Puree sauces are ready to eat! It is enough to open the can and add them to cheese cakes, porridge, yoghurt, filling for pies ... then everywhere.
• Puree fruit and berry is cooked with a reduced sugar content of 100-200 grams per kilogram of finished mashed potatoes.
• Sauce fruit and berry is cooked with a higher sugar content, for example, 500 grams per kilogram of finished mashed potatoes - which is absolutely optimal in taste, and will not cause an unpleasant desire to "add sugar". You will get a sweet and sour sauce.
• Both mashed potatoes and sauce have a liquid consistency, and the natural taste and smell of fruits and berries from which they are prepared.
• 
• Fruit-berries of almost any quality are suitable for puree sauces, with "barrels", with small or large seeds, substandard - any, except for absolutely inedible and spoiled ones.
• You do not need to remove the peel from fruit and berries either.
• Preliminary preparation of fruits and berries.
• Sort fruits and berries, wash in warm water, dry. If the fruit is substandard, trim the barrel, and other troubles on the fruit.
• Take out the bones. Cut into small pieces to boil down faster.
• To cook jelly, you need to have a wide dish, I have a deep-bottomed frying pan with a thick bottom. This frying pan is perfect for cooking puree jelly sauces from berries, since the thick bottom accumulates heat, and the smallest fire is enough to cook the berries.
• Now the calculation of the amount of berries and sugar.
• For every kilogram of ready-made, mashed fruit puree, you will need 100-200 grams of granulated sugar for fruit puree.
• AND 500 grams of sugar for fruit sauce.
• Advice:
• - Prepare a kitchen scale in advance for weighing berry puree and sugar.
• - Weigh the bowl in advance, into which the berry puree will drain, remember the tare weight, this will help to avoid pouring the berry puree into different containers and will shorten the time for cooking the jelly.
• My bowl from the Kenwood combine weighs 760 grams (remember, write it down))))
• Next, I will show the process with an example. peach sauce.
• 
• We put a skillet on the fire.
• 
• Put chopped peach pieces in a pan, add 2-3 tbsp. l. with a top of sugar, mix the mass and wait for the peaches to boil. We add sugar in order to speed up the release of juice from the berries. If the fruit is very hard and takes a long time to boil, then you can add about 50-100 ml. water - do not add a lot of water, so as not to dilute the puree sauce. It is better to boil the fruit a little longer over low heat. And at the same time, make sure that the fruit does not burn.
• 
• Reduce heat, and simmer the berries for about 3-5 minutes, until they are completely covered with juice and become soft.
• 
• I transfer the peaches along with the liquid into the sieve bowl of the combine, turn on the combine and completely rub the peaches through a fine sieve. The juice-puree from the peaches flows down the bowl, only the skins remain in the sieve - and even then, in very small quantities.
• 
• We turn off the combine.
• Remove the bowl with the wiping sieve and place it on the table.
• Now attention: Carefully lift the sieve over the bowl, and with a spatula scoop up the rest of the puree from the bottom of the sieve - a lot of it has grown there !!! Don't forget to do it !!! In order not to lose a substantial portion of puree, and not to wash it with a sieve.
• Thus, we collect all the peach puree in a bowl.
• 
• We put the bowl of mashed potatoes on the scales, weigh it together with the bowl and write down the resulting weight on a sheet of paper. And we have mashed potatoes together with a saucepan, which weighs a lot - as much as 760 grams !!! Subtract the difference and get the net weight of the peach puree
• Pour the resulting puree back into the skillet.
• Now we consider how much sugar you need to put in the puree.
• For every kilogram of berry puree you need:
• 100-200 grams of sugar for a simple peach puree
• 500 grams of sugar for the sauce... Since I am cooking peach sauce, I choose the second option for adding sugar, 500 grams per kilogram of peach puree after rubbing.
• Weigh the required amount of sugar on a scale and pour it into a saucepan, to the peach puree.
• 
• Stir the mashed potatoes with sugar, stir constantly so that the mass does not burn, bring to a light boil, reduce the heat to low and simmer the mashed potatoes for about 7-10 minutes.
• During the cooking process, foam will form, which must be removed.
• 
• We do it this way: we wait for the foam to thicken on the surface with mashed potatoes, streaks or flakes, carefully scoop the foam to the edge of the saucepan and carefully collect it with a spoon, put it in a glass (the foam is very tasty, thick))) Only after that, gently stir the mass with a spoon. If the foam is not removed before mixing, it collects in thick flakes and can drown in the puree and remain in it, which is not nice and tasty.
• The degree of density depends on the type of berries, their ability to gel, juiciness, and the amount of added sugar.
• Thickening is clearly visible on the sides of the saucepan, a thick film forms. And the thickening is visible on the spoon, it is also covered with a very berry film. But the puree sauce will not be very thick (like berry jelly).
• And the color of the peaches changes, it becomes beautifully saturated!
• 
• Enough, the sauce is ready!
• Pour the peach puree sauce into the jars.
• Close with lids, and set to cool on the lids.
• Now the puree sauce will ripen, become tasty, but will not thicken.
• This puree sauce made from peaches or other fruits will be well and for a long time stored in the pantry or just in the closet.
• 
• 
• 
• I cooked several sauces: apricot, raspberry, cherry-cherry.
• APRICOT
• The sauce has a liquid consistency and does not gel during storage. The color is bright, the taste is rich apricot!
• 
• RASPBERRY
• The sauce has a liquid consistency, it does not gel in the jar. The color is bright raspberry, the taste is rich raspberry.
• The sauce became gelatinous only in a small glass, where I poured the remains, sweet.
• 
• CHERRY-CHERRY
• I had about 500 grams of cherries and cherries, the quality of which did not suit me very much, in order to eat them with pleasure raw (((Therefore, I peeled, cut the berries, cooked them in a saucepan with a little sugar. Moreover, to boil the berries, I had to add water , the peel of the berries is too dense. ”I came to the conclusion that next time I would just break the berries with a blender, then boil them with sugar and rub through a sieve to get a light, silky puree consistency.
• In a jar, the sauce does not gel in large quantities, a fluid mass-sauce remains. But in a small amount, in the glass, the "remnants-sweet" sauce became gelatinous, but not enough to maintain its shape.
• 
• All my fruit and berry wealth! Well, very tasty!
• APRICOT, PEACH
• 
• RASPBERRY, CHERRY-CHERRY
• 

Note

A very successful and easy way to prepare fruit and berry PUREE or SAUCE
And fast on time, it is quite possible to cook several jars of sauce in the evening.

And most importantly - a great and quick way to preserve stocks of fruits and berries, which are too much, and there is a problem where to put all this

Good blanks to all! Get ready to meet winter with a jar of delicious jams, preserves

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All the workpieces are engaged, I am alone at the computer (they change the window in the kitchen, there is no access to the stove). So first me
Tatyana, that is, the difference between mashed potatoes and sauce is only in the amount of sugar? Is the degree of boiling the same?

Yes, Julia - in the amount of sugar.
And the less sugar, the, in principle, the thinner the mashed potatoes will turn out, this will be seen by the consistency of the mashed potatoes during cooking.
The taste of the puree sauce will also depend on the amount of sugar.

A matter of taste, of course. But I prefer to immediately cook the sauce, ready for use, with the norm of sugar for myself - I opened the jar and ... for cheese cakes, without sweetening. Ready-made canned fruit and berry sauce

You can certainly try, but if you don't have a combine, you will have to wipe it by hand. But what if it's a blender?

You can use a blender, then the seeds, seeds and skins will end up in the sauces - if it doesn't scare you. You need to try, of course, at least make a portion in this version. Well, it will be rougher ...
And if there is an opportunity, then first drive the fruits-berries in a raw form through a screw juicer, there will be less waste.

And if you rub through a sieve, you get a silky texture in the sauce

Thank you, I'll try it with a wooden pusher through a sieve, because the juicer is small and I will suffer with it more (we don't drink juices for some reason)

(we don't drink juices for some reason

We do not drink either, but the household needs a thing ... when the question arises "how to cook deliciously and with high quality"

Another wonderful recipe of yours Tatyan-the recipes themselves pop up at me, super-duper ... also bookmark, until summer