A simple recipe for making gooseberry jam for the winter
Gooseberry is a shrub that summer residents love very much, with large, juicy and fleshy berries. Jam made from gooseberries is truly a royal treat.
This method allows you to save the harvest and have a storehouse of vitamins on your table in winter. There are some tricks to making jam attractive and tasty. Let's consider in more detail in the article.
Cooking features
The first secret is that you need to choose red varieties to make jam. If the gooseberry is green, then you can touch up the jam with the help of red currant juice.
For lovers of sour jam, you can add a little lemon juice. Special additives will help to improve the taste: cinnamon, turmeric, vanilla.
A beautiful shade and an exquisite aroma of the jam add crushed citrus zest.
If the jam is too liquid and does not thicken during cooking, you need to add pectin in powder or add banana pulp.
How to choose and prepare gooseberries
To make the jam, it is necessary to choose ripe elastic fruits and cut off the dry sepals and tails. If this is not done, then they will chew poorly and this can completely ruin the taste. Rinse the fruits twice under running water.
Sometimes it is necessary to remove the seeds, which are very small in the gooseberry. This activity is time consuming and not everyone is ready to do it.
Today there are special juicers that are able to separate the skin, bones, tails. There are also many available tools that reduce the preparation time.
Popular recipes
There are many recipes for making jam. Let's consider the most popular ones.
A simple recipe for the winter
To prepare the simplest version of jam, you need to take:
- gooseberries - 1 kg;
- sugar - 1 kg;
- water - 2 tbsp.
Preparation:
- Sort out the fruits. Remove tails and sepals.
- Place in a heavy-bottomed saucepan and pour over two glasses of water.
- Bring to a boil and simmer over high heat for 3 minutes. Then reduce the heat and cook for 20 minutes until the berries soften.
- Add sugar, cook, stirring and skimming.
- There is one way to check, which will show whether the jam is ready or not. To do this, dip the spoon in syrup and put it in the freezer for 2 minutes. After that, slide your finger over the surface. If the surface is wrinkled, then the jam is ready. If not, let it boil a little more and carry out a similar test. The cooking time depends on the size and ripeness of the berries.
- Pre-sterilize jars with lids.Spread out the hot jam and roll up. Store in a cellar.
Gooseberry jam in a slow cooker
In our time, a multicooker has taken the leading position in the kitchen. It is universal, you can make jam in it.
To prepare a fragrant dessert, you need to take the following products:
- gooseberries - 800 gr.
- sugar - 0.5 kg.
It is important to take the ingredients in the specified quantity. A larger volume will cause the contents to flow out of the multicooker bowl.
Preparation:
- Initially, it is necessary to sterilize the lids with steam cans.
- Next, prepare and rinse the fruits. Spread on a towel and dry.
- Add sugar, cover and simmer for 1.5 hours.
- Then stir and taste. If everything suits, hold in baking mode for 15 minutes.
- Pour hot into the jars and roll up.
Jam on gelatin
To make gooseberry jam with gelatin, you must prepare the following foods:
- berries - 1 kg;
- sugar - 1 kg;
- gelatin - 100 g;
- vanilla - one stick;
- water - 250 ml.
Making jam:
- For jam, you need to pick up ripe fruits. Go through and rinse.
- Put a pot of water on fire and add sugar.
- Boil.
- Add berries and cook over medium heat for 10 minutes.
- Refrigerate.
- When the jam has cooled, add the gelatin and vanilla.
- Mix well, put on fire and bring to a boil. Boil for 5 minutes over high heat.
- Arrange the jam in clean dry jars and roll up.
The consistency will depend on the amount of gelatin added.
With orange
Gooseberry and orange jam can be made in two ways.
The first method involves making jam without cooking. Raw jam has a large amount of vitamins and microelements, fully preserves the taste and aroma of fresh fruits.
The jam is prepared very quickly.
You will need:
- gooseberries - 900 g;
- orange - 2 pcs.;
- sugar - 1.3 kg.
Preparation:
- Pre-prepare the berries. Rinse and dry.
- Peel the orange. Remove white films and skin. For jam, the pulp itself is needed.
- Chop the berries and orange with a blender or meat grinder.
- Add sugar, mix well and leave overnight at room temperature.
- After the jam has settled and the sugar has dissolved, transfer to clean jars and cork.
With apples
This delicious treat is very easy to prepare.
You will need:
- gooseberries - 800 g;
- apples - 200 g;
- water - 2 tbsp.;
- sugar - 1.2 kg of sugar.
Preparation:
- Prepare large fruits and prick with a sharp needle in several places.
- Blanch in boiling water for three minutes, then discard in a colander and dip in cold water.
- Take out the berries and let dry.
- Remove seeds and cores from berries. Cut into cubes, do not peel the peel.
- Place in a bowl and cover with acidified water.
- Prepare the sugar syrup. To do this, add sugar to the water and bring to a boil.
- Pour apples and gooseberries into boiling syrup and boil, not boiling.
- Let it stand overnight and warm up again. Repeat the procedure three times.
- Pour into glass jars. It can be hermetically closed, or can be stored under a nylon lid.
With banana
Ingredients:
- berries - 500 g;
- sugar - 500 g;
- banana - 1 pc.;
- cinnamon - 1 pc.;
- cloves - 2 pcs.
Cooking method:
- Sort out and rinse the berries.
- Place in a bowl and knead with a wooden spoon.
- Peel the banana and cut into slices.
- Mix everything, cover with sugar and let stand for 2 hours.
- Then add cloves and cinnamon and bring to a boil. Boil for 20 minutes.
- Remove seasonings.
- Put the jam in sterilized jars and roll up.
With black currant
Products:
- gooseberries - 1.5 kg;
- currants - 0.5 kg;
- sugar - 1.8 kg.
Preparation:
- Grind the berries in a meat grinder and place in a basin.
- Add sugar and simmer until bubbles appear.
- Remove from heat and cool.
- Repeat the procedure 3 times.
Blackcurrant jam turns out to be rich in color.
Jam storage
The rolled jam must be stored in a cool dry place. The ideal option is a basement or cellar.
If the jam was cooked without boiling, then it is stored in the refrigerator under a nylon lid.
