Strawberry Silt (Swedish Jam) at Shtebe DD2

Strawberry Silt (Swedish Jam) at Shtebe DD2

Category: Blanks

Ingredients
Strawberry	2 Kg
sugar	1 kg

Cooking method

• I read the original Silt recipe from Neli

• Silt (Swedish berry jam) (nila)

• Cooked from apricots and cherries. I liked it very much! I decided to switch only to this type of jam, since no one eats the usual one with us, but I liked it. I recommend to everyone!
• This year I decided to cook strawberry silt in Štebik. It is better to cook in small portions, no more than 2 kg, so that everything is evenly boiled.
• We take 2 kg of strawberries.
• 
• Mine, remove ponytails and darkened spots (if any). It took me 200-300 grams of waste
• 
• The strawberries were large, I don't really like that, so I decided to cut them into 2-3 pieces. You can put it whole.
• Transferred to a Teflon bowl
• 
• I'm not sure what will turn out well in stainless steel. In Teflon, heat spreads quickly from the bottom to the walls, and in steel, the bottom overheats, it can burn
• The mode was set by Vexation + 30 minutes 105 * С. Covered from above with a non-boiling silicone lid
• 
• Gently mixed a couple of times.
• After 10 minutes, the first "gurgles" went.
• We do not add water! The strawberries gave juice and there was little liquid left on the berries after washing. In short, after 10-15 minutes there was already quite noticeable liquid in the pan
• 
• At the end of cooking, all the strawberries were floating in the juice
• 
• By the way, the lid is very important at this stage! About 5 minutes before the end of cooking, the jam rose to the lid, and if there was a regular lid, and not non-boiling, it would have escaped from the pan.
• I do not take off the foam, but you can remove it if you wish.
• Pour in sugar, mix gently. I left it on the heat for 5 minutes. to dissolve the sugar.
• 
• We pour it into clean cans. I really like to use a funnel with a wide neck in such cases, you can carefully spread the jam and lecho without staining the jar.
• 
• We tighten with boiled lids. I have a can opener from Kremenchug, I bought it on the market for 500 rubles. I twist the jars with them for the third season, it goes very gently (like clockwork), does not let anything through, good tightness! I recommend it if anything.
• 
• I used both twist lids (twist) and ordinary ones for a tin key, everything is fine in the cellar
• Turn it upside down. I do not cover with anything, just stands on the table
• 
• It makes a great jam!
• 
• The color in the photo is a little darkish due to the fact that I cooked and took pictures in the evening. In fact, the color is brighter.
• The jam is delicious, not liquid. The berries are not very soft. The consistency is thicker than that of regular jam. The first time I cooked it from juicy strawberries, there was more liquid. The second time the strawberries came across denser, not juicy, and the silt turned out to be denser, the syrup was much less.
• The amount of sugar is sufficient for storage.
• Compared to traditional strawberry jam, the taste of silt is more pleasant to me - not cloying, with sourness.

The dish is designed for

Yield 2 l silt

Note

The plus of the sitla is that the jam does not spit and there is no need to wash half the kitchen afterwards. Also, cooking without sugar does not allow the berries to burn to the bottom of the pan.
The versatility of silt is that it can be cooked from any berries / fruits. Last year I cooked apricot and cherry jam, it also seemed tastier than ordinary jam. And I also like the consistency better - it turns out thicker than simple jam. The reduced amount of sugar did not affect shelf life. Recently opened last year's apricot silt, no mold, etc.

Similar recipes

Silt (Swedish berry jam) (nila)

Strawberry jam and jam in a bread maker (Meretseger)

Strawberry Balsamic Jam (Kvitka22)

[lana light]

lana light, Svetik, thanks for your experience of brewing silt at Stebe! I also really like this jam, much more than the traditional one. Now I will definitely try to use my Shtebochka

[SvetaI]

SvetaI, Light, but our Shtebochka rules !!!

[lana light]

lana light, but it is possible for those who are in the tank in terms of temperature and who do not have a cartoon. First 105 degrees 30 minutes, or languishing first?

[Ketsal]

Ketsal, Olya, in Nelia's recipe it was necessary to bring to the first "buns" on the stove and simmer for another 15-20 minutes over low heat.
In Shteba, in the languishing mode, you can set the temperature and time, I set it for 30 minutes, taking into account the fact that it will boil for 10-15 minutes and then cook for 15-20 minutes. And 105 * C will just give a slight boil.
On other cartoons, you can try the simmering / extinguishing programs. Only time to correct - to detect when it starts to boil and after 15-20 minutes turn it off. Good luck!

[lana light]

lana light, Thank you

[Sveta]

Oops ... All my life I made jam just like that: without water and sugar 1: 2, but I did not even suspect that it was a silt ...
Sveta, thanks for the idea to cook in Shtebochka. Indeed, this greatly simplifies the process.

All my life I made jam just like that: without water and sugar 1: 2, but I did not even suspect that it was a silt ...

Gal, as far as I understand. here the very principle of cooking without sugar is also important. And yes, I also sometimes cooked with a reduced amount of sugar, but I only put it right away, as my grandmothers and mother taught

Well, yes, I also put sugar right away. I'll try at the end now.

[lana light]

lana light,
Svetochka, thanks for the recipe at the Silt Stebe. How did you cook from apricots? I know how tasty and juicy apricots are in the Stavropol Territory, because I come from Stavropol, but today I bought an apricot to eat, and they are not ripe, oak. How to boil them without water, can it just drop to the bottom, what do you think?

[Andreevna]

Andreevna, Sash, I had homemade apricots, which were ripe and fell from the branch themselves. Soft, juicy, I ripped them in half, removed the bones and boiled them, did not add water. Not burnt.

At the beginning of the recipe, I gave a link to the recipe for silt from Neli, read more there. In that recipe, the girls left more comments.
This recipe is also interesting in that you can take not only fresh fruits / berries, but also frozen ones!
That is, you can cook in winter, not necessarily in season.

[lana light]

lana light, Sveta, cooked today according to your recipe from 1 kg, rose to the lid, and did not have to remove the foam at all, since it remained on the lid and it turned out two jars of 0.5 each and a little more, "to try". Nelin also read the recipe, and the whole topic, but lemon is not for me, it’s better to let it be watery ... Now I’m thinking about honeysuckle, it’s still a little late on the bush ... Thanks for the recipe, I got it just in time

[Smile]

Smile, Katyusha, to your health!

This year I also tried to cook such jam (from raspberries and strawberries), my friend said the recipe. I arrived 3 days later at the dacha and two cans exploded, it was good that they were on the lids, it was mostly splattered on the floor, otherwise the whole ceiling would have been ... Well, I got scared, and quickly passed the remaining ones with zhelfix ...
In short, something went wrong with me ((())

[Weigela]

Weigela, Alya, it's a pity how! Maybe the sugar is not very good? Or did you almost burn the bank? Nelly's original thread about silt has a lot of comments, read more there. This was not the case for me either in the past or this year, everything is fine even at room temperature.
Try next time to bring to a boil after pouring sugar and boil for a couple of minutes, and only then put boiling in jars. I hope no more cans explode.

[lana light]

lana light, Sveta and I'm sorry, especially the first experience ...
I no longer cook ordinary jam, no one eats. So I decided to try it ... My friend also praised it, speaks not cloyingly, you can eat it with spoons, like confiture ... She didn't digest one jar with zhelfix, she gave her daughter to add it to the porridge, she liked it.
Then I'll try to boil a little with sugar ...

[lana light]

lana light, thanks for the recipe! Initially, there were 750g of strawberries and to it I added 400g of sugar, I got a liter of silt. Made in cartoon redmond, quickly, simply, not a drop of water and not so much sugar! It won't stand for a long time, 2-liter jars came out, we will start using one as soon as it cools down.
A very correct idea with a "non-runner" lid, if not for it, it would have flooded the cartoon, because such a small amount of strawberries boiled and froth after 5 minutes

the correct idea with a "non-runner" lid, if not for it, would have filled the cartoon

Girls, what's the cover?
Is it so silicone soft? I saw it at the Crossroads. The cover is written * ... I did not understand how to use it, turned it over, turned it over and did not take it ...

what's the cover

She is in the photo, yellow ... I cooked with this - very convenient

She is in the photo

Yes, in the photo I see it, it's still not clear until you touch it!
Their caps are now "different" ...
Silicone is soft !?)

Ritochka, yes, you understood everything correctly, the lid is soft, sags in the middle and touches the rising foam in the middle and settles the foam. When the foam rises, it rises like a slide, and the middle "bumps" into the sagging lid, and falls.

you understood everything correctly, the cover is soft

Truncated, I understand! I saw the buy. If the diameter fits.
Luda, what program did you cook in the mode?
And then I have Shteba dd1. Languor only up to 88 *

Ritochka, I have a multi-cook mode, at first I just put it on "heat", then as soon as the liquid appeared, I set it to 100 degrees, as the foam rose - I reduced it to 80 degrees and poured sugar, waited 15 minutes and poured it into the jars. In general, everything took 30-40 minutes. I barely had time to prepare the banks.

there is a multi-cook mode

What is this about Redmond?
I only have 02 ...
...
And multi-cook "warm" is how much in *? ..
Well I need to choose an algorithm in some of my cartoon ...

I have a big Redmond, for 5 liters, it seems 22. The "warm" program, it is on the "cancel / warm" button for all Redmond, there is from 70 to 80 degrees, it seems to me. Then you can turn on the milk porridge and make sure that it doesn't run away, how it boils - add sugar and put the "heat" on again, prepare the jars and pour.

Got it. I will look for "options"