Ice jam in a blender

Category: Blanks
Ice jam in a blender

Ingredients

Strawberry 300 g
Sugar 250 g

Cooking method

  • Summer. A lot of berries appear - both on sale and on our own plots. And not all of them are eaten at once. I used to just freeze berries in the freezer, but I found this recipe on the network and I fell in love with it. Here he is using the example of strawberries, which, if frozen with whole berries, would take up much more space, and after defrosting would acquire a very unpresentable look.
  • Rinse the berries, remove the stalks and leaves:
  • Ice jam in a blender
  • Cover with sugar:
  • Ice jam in a blender
  • Grind thoroughly with a blender:
  • Ice jam in a blender
  • It remains to pour the puree into zip bags and send to the freezer. This ice jam does not freeze like ice, but retains a thick consistency and is ready to eat immediately after extraction. Such blanks can be made from any berries.
  • Convenient, economical, healthy, and how delicious!

Cooking program:

soup blender Endever Skyline BS-91

Note

Having different blenders, I basically tried to cook this dessert in the Endever Skyline BS-91 soup cooker, since it a priori does not turn on in the absence of an acceptable minimum liquid level. But, apparently, the built-in sensor of the soup cooker recognized the poured sugar as liquid, and the blender worked perfectly!

mamusi
Thank you, I take your experience into service.
The strawberries are coming !!!
About zip packages ... I did not understand, forgive the dark ... these are such that are pressed into the groove ...
galchonok
Larisochka, I love this jam and have been making it for several years in a row after I met this method of preserving berries on the internet. Only the proportions differ slightly by 1 kg of berries-700 g of sugar, and I put the finished jam in food containers.

I'm sorry that I'm with my "samovar"


Indeed, it does not freeze, then I spread it with an ice cream spoon and add a little milk, it’s still the same
Laris, what other berries have you tried to make, besides strawberries?
dopleta
Quote: mamusi
zip packages
mamusi, these are bags with a zipper, hermetically sealed.
Check mark, and I, on the contrary, saw even sweeter proportions - 1: 1, but for me it is too cloying, and for strawberries I take less. Although for more sour berries, this is justified. I made, except for strawberries, only blueberries and currants, I somehow did not have other berries in the "uneatable" abundance.
galchonok
So how do they taste? I made blueberries and raspberries, raspberries are super delicious, but blueberries were with ice, I didn't make it anymore. Maybe you need more sugar, like your recipe?
mamusi
Quote: dopleta
zipper, hermetically sealed.
Clear.
dopleta
Maybe yes. I think my blueberries were fine because of the sugar. Delicious!
eta-007
Girls, I always do this apricot and raspberry. Apricot is eaten like fruit ice cream and in porridge, and raspberries for colds. Proportions of 1 kg of fruit 300 g of sugar. For everything. Store in flat plastic disposable containers. fits perfectly in the freezer and the contents are visible.
dopleta
Once upon a time, she also kept freezing in containers, but has long since switched to packages. And I store the mushrooms in them. It seems to me more convenient to stack flat bags.
Aikimari
I have been doing this for a long time too. When my daughter was little, she ate this freeze like ice cream. Strawberries are different and there is no point in freezing, they are thawed like boiled. And this ready-made filling for pies or an addition to cottage cheese and porridge, if desired, you can cook it.
If you pour the mass into yogurt jars and stick the sticks in, then such an popsicle will turn out.
galchonok
Quote: dopleta
I think my blueberries were fine because of the sugar.Delicious!
Thanks, I'll try it in the season!
Elya_lug
Larissa, thanks for reminding me about the ice jam, I did it several times, but I forgot about it over time. I poured silicone cupcakes into molds and freezed them, and then put the ice cubes in bags for storage. Then it was convenient to take a cake to use for yogurt.
dopleta
Quote: Aikimari
this popsicle will work
Quote: Elya_lug
piled ice
No, girls, no popsicle or ice will come of this. There's too much sugar here for that. That is why it is called jam because it does not freeze completely, like fruit ice, and we have a lot of fruit ice recipes here, for example:
Ice jam in a blenderFruit ice "Mint kiwi"
(dopleta)

Elya_lug
Larissa, Well, not exactly ice, but the shape of the flower cakes was repeated and you can take it in your hands to put it in a pile. I have strawberries.
Alena Besha
dopleta, Larisa, thanks for the reminder! We also made a similar thing for a long time, from apricots and strawberries, but I don't remember the proportions of sugar now. My daughter then called it cooked - ice cream, because the thick mashed potatoes did not solidify to the end, but we did not make it too sweet and sugary. They were frozen in small containers. But - then it did not live up to winter, it was gobbled up eaten much faster!
Erhan
Larissa, Your recipe is very helpful. Pondering what to do with the apricots. Only here I have such a question: apricots are very sweet, well, just honey, and very juicy, so if I put a lot of sugar, it will be too sweet, and if not enough, then the mass will freeze and will be like fruit ice, not jam. Here's how to find that middle ground
Mandraik Ludmila
Larissa, yeah, only I store such strawberries in jars, in the refrigerator, I have never sour, stored (eaten) until the next harvest. I don't have enough space in the freezer. Cool recipe!
Crochet
Quote: Erhan
Pondering what to do with apricots

Svetlanamaybe so?

Quote: Vitalinka
apricots can be frozen in sugar syrup. Then they do not fade. The syrup can be used to soak cakes

Quote: Vitalinka
I cook syrup for 1 liter of water 300 g of sugar for strawberries and in the same syrup I freeze melon cut into pieces (well, very tasty). For apricots -400 g of sugar, for peaches you can 500 g. Well, I also look at the sweetness of the fruits and berries themselves.


4er-ta
Svetlana, you can make apricot coolies, very ripe apricots are needed there. Mix 600 gr. ripe apricots with 100g. Sahara. Then add 40ml. freshly squeezed lemon juice and frozen.
dopleta
Erhan, Sveta, look above: eta-007 writes that he makes apricots this way and puts only 300 g of sugar per kg.
Quote: Mandraik Lyudmila

I store such strawberries in jars, in the refrigerator, I don't have enough space in the freezer. Cool recipe!
Luda, but I have the opposite: there is not enough space in the x-ke, and in the freezer the packages are stacked perfectly in stacks.
Kroshik, cool recipes. Mine is more convenient in terms of space saving. By the way, she told me about the melon - you also need to freeze it, rubbed with sugar!
Mandraik Ludmila
Larissa, I recently noticed the composition of the supplies in my freezer: the top shelf is frozen berries, and the other 4 are various meat, poultry and fish, all kinds of green vegetables and green stuff in general, but there is still much more "animal protein" .. . honestly, I didn’t expect from myself, I almost don’t eat meat and poultry, it turns out I orientate the freezer to my husband, oh, how I felt sorry for myself
Erhan
Inna, thanks, I do not want pieces, but like ice cream. And there should be more space for the pieces.
TatyanaI think coolies are just for me. Apricots are too sweet, the sourness will not hurt them. Thank you
Larissa, according to the recipe ET-007 30% sugar is too much for me for these apricots, I wash them down with water anyway. I would like to find the minimum at which the frozen mixture could be eaten with a spoon.
mamusi
Quote: dopleta
she told me about the melon - it is also necessary to freeze the rubbed with sugar!
So...
You can also use other fruits like this ..
I'll make the currants just ripe. Usually we freeze the whole one. I will do this and that.
Albina
Larissa, I also have such jam in the freezer since last year a little And so I myself came to such jam when strawberries began to appear almost all year round. We take a little for food: grind it with sugar and serve it in portions with cream
TanyaKotya
Larissa, I also do this, and we call it "raw jam". I like currants, cloudberries, blueberries and cranberries very much. I used to freeze it in small plastic containers, but now I’ll try to blend it in the 92nd Endyka (I hope it will also take sugar for water) and send it to the freezer in zip bags.
dopleta
Thank you girls for stopping by, but I posted the recipe not at all in order to surprise someone (I understand that it is not news for many of us) - first of all, I was very interested in making sure that the soup cooker does not turn on without liquid , will work without it!
TanyaKotya
Quote: dopleta
it is very interesting to make sure that a soup cooker that does not turn on without liquid will work without it
Larissa, for me, as I am the new owner of Endik, this experience is very interesting and important. Thank you.
mamusi
Larissa, thanks for the great jam idea!)
I made and poured into silicone muffin molds. Only 1 kg of peeled problenderil berries with 0.5 kg of fructose. It turned out 16 molds. I put it on a tray in the freezer. In the morning I took out, "turned out" the molds. The jam itself is not a piece of ice, but a plastic tender mass that can be eaten with a spoon, but it keeps its shape. There are no ice crystals. Amazing consistency! I put everything in bags and in one common box. Conveniently!

Ice jam in a blender




Quote: Elya_lug
Then it was convenient to take a cake to use for yogurt.
here, Eli got the idea. And I'll make the tomatoes that way. This year I have been pouring raw tomato into disposable plastic glasses. In winter, you take out a glass ~ for a few minutes and thawed ... and into the dish, as intended.
dopleta
ZdOrovo, mamusi! But for long-term storage, I still like it more in flat bags - the most economical, IMHO, storage. And I also freeze tomatoes for many years
Ice jam in a blenderFrozen tomato
(dopleta)

mamusi
dopleta, Larissa, I also like to store in bags. I store chopped tomatoes, peppers, cherries, green vegetables ~ all in bags ... But mashed potatoes .... different in cups. I do not know why, but it happened so.
I haven't seen your recipe for tomatoes before. After all, good ideas are in the air!
But it is very important to arrange them, as you pass on to others!)))
Thank you!
gala10
Ooooh, what a delight. I do something similar for my grandson, only I put much less sugar. He calls it "mashed potatoes". Larochka, thanks for the recipe! Now I will know what it really is.
Svetta
Larissa, let me add it.
I also make the same type of jam with a blender: I interrupt the strawberries with a little sugar to taste. I pour the mass into a bag inserted into a plastic container. And then I add whole small strawberries to the strawberry puree and freeze it like that. After freezing, I take out the package from the container and get such a brick, it is very convenient to store them in the freezer.
And after defrosting the briquette, these strawberries remain intact, without turning into porridge, it is very convenient to decorate desserts with them.
Nonsense
Girls, and I made strawberries like that. Little sugar.
It froze, and when it thawed, it was sour and not as fragrant as I expected. What's the matter? I do not understand.
I got upset ... I did a lot, but the pleasure ... Alas ...
dopleta
Sveta, Natasha, the fact of the matter is that you have little sugar, and the mass freezes into ice, and I have a lot, and the strawberries will not freeze like a brick, like Sveta's - they remain thick, but soft, ready for use right away.
Svetta
Larissa, I add sugar a little, not because I'm saving, but because the strawberries are sweet and don't require more. Now in the season I eat it without sugar at all, it is very sweet! Perhaps your strawberries are sour and require sweetness.
dopleta
No, I, too, not for sweetness, but for this plastic, "jam" consistency - so that it does not freeze. It really turns out to be very sweet, but absolutely without ice.
Svetta
Larissa, hmm ...need to be done, just now a shaft of strawberries.
Valyushka
Quote: svetta
hmm .... need to be done, just now a shaft of strawberries.
Well!!! And we are not going to sing in any way. Let's wait or not ?!
I like ice cream jam!
And my children do not like them sweetly, you see ...
dopleta
Sweet, yeah. But I haven't added the lemon yet, I have to do it with it!
mamusi
LarissaI wanted to ask, with what berry did you make it?
Black currants, red currants are available to me, and we love them. I want to try the red one the other day, but it's more juicy, how much sugar should I take just for "plasticity"?
dopleta
mamusi, I am in the message where I answered you about zip packages. wrote that she had done so only with blueberries and currants. But there is still something in the plans.
An4utka
Erhan, freeze sugar-free apricots in halves or quarters, and as you like ice cream - take it out and after 10-15 minutes pass through a meat grinder or blender.
Erhan
An4utka, thanks, so I was already freezing. I want exactly plastic jam. I froze a little at the rate of 600 g of apricots, 100 g of sugar and 50 g of lemon. It's so stubborn that I can't pick it out, and I poured it into a large container stupidly. I don't know how to mine now. But with my apricots, plasticity probably won't work - it's too juicy, it's difficult to bite off without splashing.
4er-ta
Svetlana, I am very sorry that it happened. I may not have warned that this is still coolies, not jam. This recipe is from Pierre Herme's book, I have been making it for many years, but usually in small containers and in the evening I transfer from the freezer to the refrigerator, there were no problems. Sorry for not warning you.
Erhan
Tatyana, what are you, I understood perfectly well that this was a sauce, not a jam, and we poured ice cream with it fresh, the consistency was visible. I myself was just in a hurry, and the small forms were all busy, so I poured everything into the big one without thinking.
By the way, it was very tasty with apricot ice cream, but the son was still too sweet.
dopleta
Erhan, Sveta, we, unfortunately, do not have so many apricots, and even so sweet, otherwise I would be happy to experiment with the recipe. Probably, I would still add much more sugar and lemon, also crushed - this sugar does not allow the "jam" to freeze, and the lemon would balance it.
An4utka
Quote: Erhan
But with my apricots, plasticity probably won't work - it's too juicy, it's difficult to bite off without splashing.
Well then, can you fill them with sugar, let them stand until they give the juice, drain it, and then continue without sugar, or pre-wither the apricots?
Erhan
Yes, I already have too much to experiment with. The remnants of apricots crumbled or became fermented in the three days that I was not at the dacha. There is also cherry plum, on it, perhaps, to practice?
k @ wka
And I also make a similar "jam". I only add sugar to taste, not very much. And I crush the berries not with a blender, but just crush them with a potato crush, not much, just so that they give the juice, I put them in glasses and a freezer.
It turns out like a berry in its own juice, frozen
dopleta
Quote: k @ wka

Only I don't add much sugar.
It turns out like a berry in its own juice, frozen
Nobody hears me! Once again I will repeat what has already been written above: we have already frozen a lot of berries and juice on the site, there are many such recipes here! And this mass does not freeze, but remains "jam-like"!

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