Stachelbeeren / Jostabeeren Kompott kochen und einkochen - super lecker zu Eis und Joghurt

Hello, everyone. Nice to have you back with us. I have stag bears in my bowl, because I have quite a few. And since I also have a lot of josta bears, I'm going to do something with the two bears today. We're going to make a kind of compote or grütze, an in-between thing. And I'm going to mix these two fruit varieties. Of course, I've already prepared the harvest this morning when it was still cool, because now it's burning hot outside. I washed all the berries and removed both the flower stalk and the stem. At this point again, I said it in another video, tip from a viewer, it went wonderfully with the nail scissors. And so I've already prepared both fruit varieties. And I'm going to put the josta berries in the pot now. And I'll keep a third of the stag berries. They'll come back in at the end, so they'll stay a little bit whole. And we'll put them aside. Then we need a vanilla pod for this. And Simon, come closer. I cut the vanilla pod lengthwise. And when I've cut it up here, it'll go straight into the pot. It can cook with it and give off its flavor. And in here, the vanilla pod will cook out nicely. And as always, when it's taken out later, it doesn't go into the trash, of course. It is rinsed, dried and then comes back into the pot with vanilla sugar. So, in with it. Next, the extract of a organic lemon comes into the pot. Then of course we also need the juice from the lemon. And again through the fingers, so that I can keep the individual seeds that may still slip through in my hand. Then I have a little sugar and a little apple pectin here. By the way, you have the exact amounts again, as always, below in the video description. And before I put the sugar in the compote or the grütze, I take two or three spoons off so that I can mix it with the pectin. And then the rest of the sugar comes into the pot. And then I pour it all over with a cherry juice. It brings in a really, really delicious taste. Now I have wet hands, let's take the syringe for help. And we have to look at the amount, because the compote or the fruits should be covered. Now we have one liter. I'll get the second bottle in, so that we can possibly pack in a little more. And now we turn on the hob and let it simmer for a few minutes. So, I can already see that one liter of cherry juice is enough for me here. The reason and purpose of the matter why I have kept it here, we will now let it boil more or less. Then add the rest of the sugar with the pectin. And then just before the end, let the berries cook for another 1-2 minutes, all the fruits. This ensures that I have a few more pieces in the compote or in the grütze. And yes, why do I even make such a grütze? I love vanilla ice cream with hot fruit grütze on top. And preferably a little whipped cream on top. Personally, this is so yum-yum for me. No bought yoghurt or quark food or anything else comes with it. And why should I pay a lot of money for something like that in the ice cream store, if I have it at home and the fruit in the garden is ripe anyway. Oh, that smells great. And of course I can also fill it up with water. Of course, it brings less flavor. I can also use apple juice instead of cherry juice. But of course, cherry juice also brings a great, strong color and also a fruity taste. I also have this fruity taste with apple juice, but not the color. That's why cherry juice. So, I'll show you briefly what I've prepared in glasses. I've already boiled the 370 ml tulip glasses, the rubber rings and the lid. And a funnel is already ready so that we can fill it up afterwards. And in between, I'll try to see if the sweetness and acidity are enough for me. Mm, yummy. I also like the lemony taste of the lemon zest. Vanilla needs a little more until it's tickled out. But delicious. And the josta berries. Yes, this is a cross between stagberry and black currant berries. They complement each other wonderfully. And the josta berry brings a little more sweetness than the stagberry. So, now it's boiling. I'll get the whisk and stir in the pectin. I now have the vanilla pod in the whisk. And move it back and forth a little so that the beautiful vanilla, the bran, the grains come out. And flavor the whole thing a little more. And I often have the question in the comments, I don't find the quantities of the recipe. I always say nicely in the video description. Just a quick explanation again. Right under the video, there is a sentence ending with the word MEHR, which is capitalized. If you click on it, a window opens below. And there is another sentence ending with the word MEHR. If you click on it, then you have everything that we have included in the video description below. Both the exact quantities, cooking time, temperatures, as well as the things that we all link. Everything is always included there. So, I fish out the vanilla pod. As I said, it is still full of flavor. It is rinsed off and then dried accordingly. And comes in the pot with sugar so that I have homemade vanilla sugar again. So, then we now take the pectin that I mixed with sugar. And as always, there is still something hanging on the whisk up here. That's why I always tip the pot off. And the rest is gone. So, now the whole thing has to simmer for 2-3 minutes. At this point, I already add all the fruit. And then the whole thing can simmer now. And in a minute I will get my plate out of the freezer. Just to do a jelly test. Because this compote or the grits should not be as firm as a jam. And the strawberries also bring a lot of pectin. That's why I only have 20 grams of pectin for this 2 kg of fruit and 1 kg of juice. Because it shouldn't get too thick. I don't want to spread it on the bread. It should run nicely over my ice cream. And it's really out of the fridge now. It's ice cold. The faster the content cools down when I put it on it, the faster I have a jelly test result. So, one liter of juice was enough. The second can go. Okay, then let's get the first spoon. Yes, it stops running very quickly. And I always go with my finger. Yes. You see, it's not as firm as for bread. It's still slightly liquid. It's delicious. And that fits. That means I reduce the heat now. I take my whisk out. And then we can start filling the glasses. Now, of course, I want to make sure that I have distributed liquid and fruit evenly everywhere. Otherwise I end up with a few glasses where there is only liquid in it. And a few glasses where maybe only fruit is in it. That wouldn't be so nice. Fits. And since I'm still boiling the whole thing, I can close all the glasses at once. And I don't have to close every single one. Yes, of course it doesn't just taste like ice cream, Simon. I also like to eat it in yogurt and quark. But made a little warm with vanilla ice cream. That's my absolute favorite. But of course I can also use that as a base for a cake. Or just add a vanilla sauce. These are all very tasty variations. All to your liking. I have all the berry fruits in the garden. And then of course I want to harvest them. Because we know, one year good harvest, one year bad harvest. That's how it is quite often. And what I have harvested this year, if it is not used up by next year, I will then use the rest. Because fruit also lasts a long time due to the acid and the sugar. And that's why I don't worry, even if it were a bit much. I just see in one or the other glass a little sip could go in. Then we'll do that too. The rest, which should stay in the pot, comes in a bowl. It will be pressed to the night table this evening. A little savings when distributing. I didn't know how far I was getting. We'll put the rest in the bowl right away. Now we close the glasses first. I worked without a funnel again. So I quickly wipe all the glass edges again. I was careful, but safe is safe. Then we can ... Oh, I might be a blind chicken. I still have a glass here. Ai, ai, ai. That will of course also be filled. I was so fixated on my rest for tonight. But I can see that there is still a little something left in the pot for me. Yes. So, now we actually have twelve glasses. Or eleven, I think. Well, let's see. You noticed, I have a lot of berry fruit. And I love raspberries. I always want to give such a platter for raspberries. Because they are very healthy and have really great ingredients. Many consumers always resort to so-called superfoods from abroad. Although we have such great fruit here in Germany. That has super properties. And if you don't have raspberries in your garden yet, you should change it urgently. And don't compare it to the ones you can buy. Because they are usually harvested as soon as they develop a hint of color. And then accordingly still a lot of acid and hardly any aroma. If you have them in your own garden, you can of course control that better. And then they ripen when they have more taste and sweetness. You also had raspberries at Grandma's. At Grandma's it was quite normal. The raspberries, as well as the Johannisberries, always belonged to the garden. Only, unfortunately, it has disappeared from more and more gardens over time. And I don't understand why. Yes, but as I said, if you can harvest them yourself in the garden, then you can control a little when to harvest. And if you have a lot of birds, which also love raspberries, then you can also pack such a bush with a net. And then make sure that a little something remains for yourself. So, the last two. And as always, the examining look from above. Whether the rubber ring is actually sitting right everywhere and has not cracked out anywhere. So, we still want to cook the whole thing now. I'll just get the cooking machine. So, we have hot content, hot water in the cooking machine. And then it goes in. Let's see if we can get them all on one level or if we need two. If you only have one level, you have to drain a little water. Let's see. Yes, everything fits on one level. That means I have a little too much water in it. Then we drain a little. Now we have the right water level. The water goes up to here. On the lid it is of course a bit, but that doesn't matter. Then the bowl away. Lid on. And we need 90 degrees and we need 30 minutes. When the 30 minutes are up, we get the glasses out. Let them cool down here again overnight. And tomorrow morning my stock comes into the basement. As always, we would be happy about a thumbs up, a comment and of course a subscription. And in that sense, have fun copying. See you next time. Bye!