Silt is a traditional Swedish jam, which is made from any berries with a thin skin. All types of currants, strawberries, raspberries, blueberries, cherries, lingonberries, sea buckthorn are suitable for him. The consistency of the finished dessert resembles jam or homemade marmalade. The "chip" of the recipe in a short heat treatment. Accordingly, the berries retain maximum benefits and do not boil down into porridge. The recipe that has taken root in Russia is black currant silt; there are also “variations on the theme” of this preparation for the winter.
Black currant silt jam
According to the classic recipe for blackcurrant silt for the winter, the ingredients are taken in a ratio of 0.7 kg of sugar per 1 kg of berries.
Prepare jam like this:
- Sort out the berries, getting rid of twigs, leaves, other plant and other debris.
- Rinse the black currants under running cool water, pouring them into a colander in small portions. Or just pour water in one large container for a few minutes. Very soon, small particles of debris that cannot be removed by hand will float to the surface.
- Pour the berries in a thin layer on paper or linen napkins, towels. Let them dry completely.
- Transfer them to a container where the silt will be cooked, slightly mash with a crush, so that juice appears. The one with which mashed potatoes are crumpled is quite suitable.
- Bring the contents of the container to a boil over high heat. Reduce it to medium, after about a quarter of an hour, turn off the hotplate.
- Remove the container from the stove, add sugar, stir vigorously until it is completely dissolved (2-3 minutes is enough).
- Arrange the jam in pre-prepared (washed and sterilized) jars, close with clean lids.
- Allow to cool completely, wrapped in a blanket, put away for storage. You can keep the jam not only in the refrigerator, but also in the pantry, cellar, on the glazed loggia.
Important! There is no need to turn over the hot silt cans. Cooling down, the consistency of the jam turns into a composition similar to jam or marmalade, it just sticks to the lid.
Red currant silt with orange pulp
Required Ingredients:
- red currant - 0.8 kg;
- orange pulp - 0.2 kg;
- sugar - 0.7 kg.
How to make jam:
- Sort out, rinse and dry the berries.
- Remove the peel from the orange, divide into wedges. Peel each of the white film, chop finely.
- Put red currants in a container for cooking silt, add orange pulp. Warm up a little.
- Bring to a boil over high heat, reduce to medium. Remove from the stove after 15-20 minutes.
- Pour in sugar, stir until all crystals dissolve. Pour into jars.
Important! Unlike the blackcurrant recipe, this one is not classic, so you can experiment by replacing the orange with other citruses.
Frozen currant silt
If you have frozen black or red currants in the fridge, you can prepare the dessert at any time. Sugar is taken in the same proportion as for fresh "raw materials".
Pre-freezing of berries does not in any way affect the taste of the finished dessert.
The cooking technology is no different from the one described above. But instead of sorting and washing the berries, you need to defrost them. To do this, they are left in a warm room for about half an hour. They begin to cook the silt on a minimum heat, waiting for the juice to release. Only then can you make it stronger.
The finished dessert, due to the fact that most of the berries remain intact, looks very aesthetically pleasing
Conclusion
Even beginners in cooking can make blackcurrant silt.It is brewed very quickly, it turns out not only tasty, but also healthy. No additional ingredients other than berries and sugar are required. The finished product can be stored not only in the refrigerator, but also in any cool place.
