Step-by-step recipe for making currant and gooseberry jam for the winter
Blackcurrant and gooseberry jam is a delicious and unusual delicacy. In the canned state, the berries perfectly retain their taste and nutritional properties. Therefore, when there is frost and cold outside the window, this fragrant jam will help to cope with blues and apathy, saturate the body with vitamins and microelements.
Cooking features
The peculiarity of making jam is that no water and any additional artificial thickeners are used. The berries contain enough natural pectin, due to which the desired degree of density appears.
The blank consists of only a few ingredients, while an equal ratio of sugar and berries (all together - both gooseberries and black currants) is taken.
It is advisable to weigh before starting cooking to avoid mistakes.
Products for the recipe
The list of ingredients for making aromatic jam is minimal. The hostess will need:
- a kilogram of black currant;
- a kilogram of gooseberries;
- 2 kilograms of sugar.
Can be supplemented with red currant if desired. It will give a slight sourness and shade the taste with new notes.
Preparation of ingredients
You need to start by choosing the ingredients for the recipe. Currants are suitable for medium ripeness, you do not need to take the largest and with a thin skin.
The option with a thick skin is suitable, so that the berries will not fall apart during the cooking process. It is better to pay attention to the medium and late ripeness of the variety.
Gooseberries must be chosen very ripe, soft and sweet. All berries are thoroughly washed, twigs, leaves that could accidentally get into the bowl during the collection process are removed. Fold back in a colander and leave to dry completely.
Container preparation
Container preparation is an important point that should not be overlooked. Step-by-step algorithm of actions:
- choose cans (up to one liter will be enough);
- look at them for chips, scratches - these cannot be used);
- rinse with baking soda and detergent in warm water;
- rinse with cold water;
- put on sterilization.
You can choose any sterilization technique. The main thing is that it is carried out carefully so that there are no microbes left that can lead to swelling of cans with conservation.
Banks are sent to the oven for 15 minutes or in the microwave for five minutes (800 W). After sterilization, they are placed with their necks down on a clean towel.
How to make gooseberry and currant jam for the winter?
Pre-prepared berries are stacked in a large enamel cooking container.With the help of a hand blender, they turn into puree. If we are talking about a small amount of jam, then currants and gooseberries can be grated through a sieve.
The jam should be homogeneous, so before boiling, they carefully look to see if all the berries are ground well, if there are any lumps left.
The puree is mixed and poisoned over low heat. After five minutes of cooking, sugar is added and mixed. You need to cook until the sugar is completely broken down, and then until the composition thickens.
No artificial thickeners or flavors are required for this jam. If there is no thickening for a long time, then it is probably a matter of a large amount of released juice.
Try to leave the composition at room temperature for 4 hours, and then start cooking on the stove again. The foam must be removed, otherwise the confiture will acquire a cloudy hue. In order for the color to remain saturated and not lose transparency, you will need to constantly stir the jam, to prevent the formation of foam on top.
Jam storage
Jam from currants and gooseberries is stored for no more than 2 years in a cool room, in the refrigerator open - up to a month.
