Silt (Swedish berry jam)

Silt (Swedish berry jam)

Category: Blanks

Kitchen: swedish

Ingredients
any berries	1 kg
sugar (focus on the acidity of the berries)	600-800 g

Cooking method

• Prepare the berries, sort out, cut off the stalks-tails, rinse and put on a sieve to remove water.
• Pour into a container for boiling jam and put on the fire to cook until the first buns.
• Reduce the heat immediately and cook for 15-20 minutes.
• Turn off the fire and only then IMMEDIATELY! pour out the sugar prepared in advance.
• Stir quickly until the sugar is completely dissolved (trying not to damage the berries). As soon as the sugar has dissolved, pour it into the jars.
• They say that you can store it both warm and cold. I take the cans into the basement.
• Raspberry jam)
• 
• Apricot jam) collected after the rain that fell from the tree, overripe (the goal was to boil it)
• 
• Today I cooked it with blueberries)
• 

Note

That year I did not dare to cook this jam, although I heard and read reviews more than once. This year I decided to try it on strawberries. And that's it ... I got sick with it! This recipe impresses with its simplicity and speed of preparation! And the result is more than surprising! The jam turns out to be aromatic, like fresh berries, a little jelly-like. And most importantly, it can be cooked all year round from frozen berries.
I can't say anything about the cooking technology, I myself very much doubted that that year! But after listening to it and reading the reviews, I decided that I would cook it.
Already cooked with strawberries, raspberries, apricots and blueberries.

thank Asya76 site 🔗

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[nila]

What a fashionable name for jam! Boom to know, thanks nila!
And using this technology, I have been closing currants for the last couple of years, and in the past I have tried raspberries. Indeed, the color is preserved and the jelly is present.
We also need to take apricots into circulation

Ira, and I also want to cook the currants like that. They say she has a special jelly!
Was the jam stored properly?

I have been making jam using this recipe for 2 years now. I love it! It turns out to be somehow not quite jam. But that's why my family likes it! : victory: It turns out not sugary, but somehow tender, tasty. And it comes out differently from different berries and fruits. Sometimes it jellies well (especially black currant - super!), Sometimes it remains watery. The jam is a little out of the ordinary, as if more lively. It is very cool to add it to homemade yoghurt, cottage cheese, pancakes, cheesecakes, etc. And to ice cream !! I also made an assortment of cherries, blueberries, raspberries, black currants, some other combinations, I don’t remember, and purely from cherries, other berries, and from apples, from pears. Everything turns out awesome! But with storage, I had punctures. The girls on that forum wrote that they had no problems in the kitchen, pantry, and in my basement (albeit lukewarm) some moldy. I think, just in case, sprinkle the sweet fruit silt on top of the jar with a thin layer of sugar. At least I will do so this year. By the way, jams of classical proportions have been standing here for years, households refuse to eat - it's sickly! And the silt leaves us at the moment, and from any fruit and berries! And they accept it as a treat with pleasure! So, girls, I recommend! Moreover, you need a little sugar and there is not a lot of fuss with it!

Very interesting .... But there is a question: what about water? For example, how to cook cherries? Without water at all? In approximately the same way I made jam from apricots, from plums, from them with apples, but with water.I put the fruit in a saucepan, add a little water, boil until tender, respectively, when it cools a little, I remove the bones. Then again on the fire, add sugar and cook. Sugar really goes less, but I do not put sugar in the classic jam at the rate, always less.

I have been making jam using this recipe for 2 years now.

So I, too, have been harvesting silt for several years using this recipe ...

it comes out differently from different berries and fruits. Sometimes it jellies well (especially black currant - super!), Sometimes it remains watery.

Agree . It is not always gelatinous, but all one is delicious.

By the way, I add a little lemon juice to the low-gelling berries, it gells better with it ...

And I'm wondering about the liquid. So I put raspberries on the fire, so what? Do I interfere with her? Will it not burn? Yesterday I cooked raspberry jam: I covered it with sugar, stood overnight. There was little juice and I splashed a little water to make the sugar dissolve better. Then I cooked it, I never cook for a long time. Today I poured it out, I see it got a little stuck in one place. And it turned out very thick. Yes, and one more question: to seal hermetically?

[mylik.sv]

Thank you all for the feedback! I thought for a long time whether it was worth uploading this recipe! Still, there are some questions about the cooking technology, or rather the storage of this jam! I rolled the first jam with twist-on lids ... I was afraid! Then she switched to screw caps. But I pour the jam into hot jars and tighten them with hot lids. I don't cook a lot, with 1-1.5 kg of berries. I have already stopped eating ordinary jam, there are jars in the basement since last year. I want to see how this jam goes!
If you like it, you can boil it with frozen berries in winter. Fortunately, there is no problem with this!
mylik.sv, totally agree with you! The taste is extraordinary, not sugary! This is a real find for those who do not like very sweet jam. The color of the jam is also obtained as fresh berries. And the berries in the syrup are evenly distributed throughout the jar, and do not float up like in regular jam.
BarsaRyza, do not add water! We cook in our own juice! I cooked apricots ... while I was removing the bones, there was already some juice. I put it in a bowl for jam and did not leave for the first 5 minutes and interfered until abundant juice was released, then it was already possible not to mix like that.
I also cooked cherries, but I cooked them without seeds and therefore there were no problems with liquid! I read, if you boil cherries with pits, then add pitted zhmenka for juice.
The author advises fruits that emit little juice with a little crush crush until liquid appears!
Crochet, I would not say that the jam I gelled well ... not like marmalade, but there is a slight gelation. Apparently this issue still needs to be worked on! I'll take into account the citric acid!

[kirch]

kirch, About the liquid already answered, no water! Only juice from berries !!! And this sugar is sealed. I put the raspberries on and just started heating, the juice immediately began to stand out. But also the cooking utensils must be suitable, with a thick bottom.
I also wrote about the tightness, at the discretion, and how it will be stored!

[nila]

nila , thanks for the recipe! For a long time I thought this way myself, because on the sink I somehow noticed that if you first cook it properly without sugar, and then bring it to a boil with sugar, you get such a jam that you can't imagine better! But it turns out that everything can be cooked! Bookmarking a very important recipe!

[Ira]

Ira, thank you! You will definitely report back when you cook Silt!

By all means!

We collected the last strawberries - today I will try to cook like that - wait with a report.

And without water, the berry does not begin to burn at all? It is unlikely that which one will immediately give juice so as not to burn.

I really want to try!

"We stir quickly until the sugar dissolves" - please tell me, does it mean to bring to a boil or not? Thanks for such a quick jam recipe.

[NatalieN]

And without water, the berry does not begin to burn at all? It is unlikely that which one will immediately give juice so as not to burn.

NatalieNso that the berry does not burn, we put a saucepan (with esessna berries) on the very quiet fire, I always do this. Not once did it get hot !!!

We collected the last strawberries - today I will try to cook like that - wait with a report.

Here are the strawberries in my eThat year it somehow didn't get very gelatinous, even after a week's exposure in the refrigerator, one fick remained liquid-stented ... And I stupidly forgot to pour in lemon juice ...

"We stir quickly until the sugar dissolves" - please tell me, does it mean to bring to a boil or not?

santorini, after pouring sugar, we do not boil anything else ...

Remove from heat, only then add sugar and stir until complete solution. So in the original recipe.

Last season I cooked this from blueberries and kept them in the refrigerator. Delicious

Thanks a lot for the clarification. Can I still clarify? Can the rolled up lid be stored in the apartment?

The girls wrote that it was stored without problems in the kitchen cabinet. But in my lukewarm basement, Sylt sometimes got moldy (I took off a couple of cm and threw it away, we ate the rest, it seemed like there was nothing wrong) This year I want to pour 1-2 tsp on top of each jar. sugar from mold. I'll see if it can help?

[NatalieN]

NatalieNso that the berry does not burn, we put a saucepan (with esessna berries) on the very quiet fire, I always do this. Not once did it get hot !!!
I don't have a saucepan. I have ... a copper basin, as it should be for jam. But ... when sugar is clear, he immediately gives juice with a berry. And so: hmm ...

But in my lukewarm basement, Sylt sometimes got moldy (I took off a couple of cm and threw it away, we ate the rest, it seemed like there was nothing wrong)

It's sad.

Can the rolled up lid be stored in the apartment?

I have excellent storage.

[mylik.sv, Krosh]

mylik.sv, Krosh, Thanks for answering ! I was just making blackcurrant jam! It takes longer to prepare currants than to cook.

And without water, the berry does not begin to burn at all? It is unlikely that which will immediately give juice so as not to burn.

NatalieN, the berry will not burn! In any case, the fruit will give juice! And the sugar burns. If you are very worried, you can crush a little bit with a crush ... but I think this is unnecessary. So you have a professional basin!
Currant berry with a thick skin (I have a long currant). I washed it and ran it on the carousel to remove moisture. Poured into a stainless steel pan with a thick bottom. I covered it loosely and turned on the fire. I looked, the juice began to appear immediately and I did not stand over it, I just mixed it.
For the first time, the currant jam was already gelatinous in a saucepan without adding sugar! Now the jars are not quite cold yet, but you can see that the jam is jelly!

nila, I'm sure it turned out yummy!

I don't know ... as always, everything went into jars, without a trace! It remains only to lick the saucepan!

Nelya, and there is the most delicious!

, yeah! I'm already cleaning the saucepan

No wonder they say: the leftovers are sweet! Well this is our everything !!

And all my life after all I finish everything, especially when the kids were little!

And my husband almost always does it!
By the way, he is not a big fan of jam, but he likes silt very much. And from everything!

By the way, he is not a big fan of jam, but he likes silt very much. And from everything!

How many times I already hear it! Mine, too, do not particularly like jam, except for strawberries and raspberries ... it all goes away!
I hope mine will love the silt too!

Of course they will love Nelya! Try also making an assortment of different berries and cherries. It comes out so cool!

No, it's enough for 1 time .... I've already cooked a lot and everyone! Still the old is different in the basement! Cherries have already departed, the main berry remains currants and raspberries! Well, we can still cook raspberries, if it becomes cheaper.

And I just plan to do it one of these days. We still have plenty of berries on the market!

I liked the blueberry, but it’s expensive with us, it’s probably cheaper!

I want to make a mix of blueberries with raspberries, cherries separately, maybe I'll pick out more strawberries, well, currants, of course, And what else can I stir up the currants with? I want a platter. Maybe with raspberries too? There will be a double healing effect for the winter! In short, there are a lot of plans!

Would you like to try the blueberries with black currants? I wanted so much, but when I bought blueberries, there was no one to pick currants, and I don’t have enough nerves to pick them

Exactly! Nelya, thanks for the tip! And blueberries, raspberries, currants will probably be great.

Yes, if there is a berry, why not try it!

I will also definitely try to cook the silt, our raspberries are beginning to ripen.
My mother cooked currant-raspberry jam, sometimes added irgu, I liked more than one currant or raspberry.

[Girls]

I was just making blackcurrant jam!

Girls, but if you think about it, our dear "five-minute" is not worse (IMHO esessna) ...

Vitamins are again preserved more, we boil for only 5 minutes, against the local 20 ...

Last year I made black currant silt and "five minutes", honestly, in comparison, the second nra is much more to me, that and sugar there is less ...

And I like the five-minute better ... Somehow it ... is getting moldy ... Oh well!

Let's wait ... we'll see!

Five minutes and silt are different jams. And everyone has a right to exist. And choosing what to cook is purely voluntary.

[Ikra]

Ikra, ! !

Girls, can you please tell me, can you replace sugar with fructose in this recipe? I have diabetes

[Svetlana]

Svetlana, sure you may !!! Indeed, even in the departments for diabetics, jams, preserves, confitures, preserves on fructose, sorbitol and other sweeteners are sold.

[Crochet]

Crochet, thanks for the timely answer, and I'm not an advisor on fructose! Never used it!
Svetlana, the only thing I can say is that if you are afraid, then it is not necessary to cook jam from all the berries! They can be frozen and cooked as needed in winter Silt!
Yesterday I bought more blueberries for Silt, then I thought about it and sent them to the freezer ... there are not enough cans left, and there are still salads ahead! I'll cook in winter!