Silt is a traditional Swedish jam made from any thin-skinned berries. All types of currants, strawberries, raspberries, blueberries, cherries, lingonberries, and sea buckthorn are suitable for it. The consistency of the finished dessert resembles jam or homemade marmalade. The “trick” of the recipe is a short heat treatment. Accordingly, the berries retain maximum benefits and do not boil into porridge. A recipe that has taken root in Russia is blackcurrant silt; there are also “variations on the theme” of this preparation for the winter.
Silt blackcurrant jam
According to the classic recipe for blackcurrant silt for the winter, the ingredients are taken in the ratio of 0.7 kg of sugar per 1 kg of berries.
Prepare jam like this:
- Sort through the berries, getting rid of twigs, leaves, and other plant and other debris.
- Rinse the blackcurrants under running cool water, pouring them into a colander in small portions. Or just fill it with water for a few minutes in one large container. Very soon, small pieces of debris that cannot be removed manually will float to the surface.
- Spread the berries in a thin layer onto paper or linen napkins or towels. Let them dry completely.
- Transfer them to a container where the silt will be cooked, lightly mash with a masher until the juice appears. The one used to mash potatoes is quite suitable.
- Bring the contents of the container to a boil over maximum heat. Reduce it to medium, and after about a quarter of an hour turn off the burner.
- Remove the container from the stove, add sugar, stir vigorously until it is completely dissolved (2-3 minutes is enough).
- Place the jam in prepared (washed and sterilized) jars and close with clean lids.
- Allow to cool completely, cover with a blanket, and store. You can keep jam not only in the refrigerator, but also in the pantry, cellar, or on a glassed-in loggia.
Important! There is no need to turn over jars with hot silt. As it cools, the consistency of the jam turns into a composition similar to jam or marmalade; it simply 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, wash and dry the berries.
- Peel the orange and divide into slices. Peel each one from the white film and chop finely.
- Place red currants in a container for cooking silt, add orange pulp. Knead a little.
- Bring to a boil over high heat, reduce to medium. After 15-20 minutes, remove from the stove.
- Add sugar and stir until all the crystals have dissolved. Pour into jars.
Important! Unlike the blackcurrant recipe, this one is not a classic one, so you can experiment by replacing the orange with other citrus fruits.
Frozen currant silt
If you have frozen black or red currants in the refrigerator, the dessert can be prepared at any time. Sugar is taken in the same proportion as for fresh “raw materials”.
Pre-freezing berries does not in any way affect the taste of the finished dessert.
The cooking technology is no different from that described above. Only 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. Start cooking the silt over low heat, waiting for the juice to release. Only after this can you make it stronger.
The finished dessert looks very aesthetically pleasing due to the fact that most of the berries remain intact.
Conclusion
Even beginners in cooking can prepare blackcurrant silt. It cooks 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.
