A simple recipe for making black gooseberry jam for the winter
Jam made from black gooseberry is healthier than jam made from its green counterpart. Seaming requires the use of a minimum of ingredients. In addition, after heat treatment, the dessert retains all the beneficial properties of the berries. For this reason, such jam is often used as a folk remedy for various diseases.
Features of making black gooseberry jam
In order for the gooseberry not to lose its shape as a result of the heat treatment of the jam, and also not to lose some of its beneficial properties, it is necessary to remember some features:
- For brown gooseberry jam, do not take unripe or overripe berries.
- If you want the jam to be thicker, you should add gelatin there.
- When using different thickeners, pay attention to all recommendations written by the manufacturer.
- Before starting the preparation of the jam, the black negus is not only washed and dried, but also the stalk is cut off from it.
- It is worth abandoning the use of aluminum dishes when making jam, since, when it reacts with gooseberries, it releases harmful substances.
- Jam jars must be sterilized. You also need to abandon the use of plastic covers.
Necessary products
To prepare dessert you need to take:
- 1 kg of gooseberries;
- 1 kg of fine granulated sugar;
- 500 ml of water;
- mint or currant leaves.
Selection and preparation of ingredients
The fruits must be prepared before cooking:
- First of all, the berries are sorted out to remove rotten or overripe.
- The stem is removed from the berries.
- The gooseberries are poured into a container filled with water and then washed. In the event that the berries are too contaminated, the procedure is repeated.
- Then the fruits are dried. The best option is to spread the gooseberries on a towel, which will quickly absorb the moisture.
- In order to prevent the black negus from bursting while cooking the jam, it is pierced with a toothpick.
Cookware preparation rules
Before making the jam, all glass containers are sterilized so that it does not ferment. Initially, cans and lids are checked for integrity..
Then the container is processed in one of four ways:
- In the microwave.
First, the jars are washed with soda, dried and wiped with a terry towel. Next, water is poured into the container so that it is filled up to 2 cm from the bottom.
After that, the jars are placed in the microwave for 6 minutes, having previously set the maximum power.
- In the oven.
The container is washed with soda and then dried.Next, put in the oven with the neck down. The residence time of cans in the oven can vary from 15 to 30 minutes.
- For a couple.
Jars and lids are washed with soda; it is not necessary to dry them. Then boil water in a saucepan where the lids are placed. A metal colander is placed on top, where the banks are placed with the neck down. The sterilization time takes from 10 to 30 minutes, depending on the volume of the container.
- In water.
All containers and lids are washed with soda, then placed in a large saucepan, previously filled with water. After that, the pan is put on fire and brought to a boil. 5 minutes is enough for sterilization.
How to make dark gooseberry jam
First of all, they mix water with sugar and put on fire, wait until the grains dissolve. As soon as the solution thickens, add currant or mint leaves. After that, the berries are poured and allowed to brew for 3 hours. Next, you need to turn on the fire again and cook for 10 minutes. Then the foliage is removed, and the jam is poured into the jars.
How and how much workpieces can be stored
The workpieces should be stored at temperatures between 10 and 15 degrees above zero. At the same time, direct sunlight should not penetrate into the room, and the air should not be humid.
In such conditions, the jam can be stored for up to 3 years. However, every year the properties of the berries will decrease, and the taste will change. For this reason, it is recommended to store gooseberry jam for 1 year.
