A delicious recipe for making gooseberry and raspberry jam for the winter
Aromatic, sour gooseberry and raspberry jam - perfect for cold and long family evenings. The gooseberry itself in our country began to grow later than raspberries, and for a long time it was called bersen. Prior to this, it was actively cultivated in some western European countries and in northern Africa. Due to the sourness present, wine was made from bersen in the seventeenth century. Gooseberries and raspberries were considered the favorite berries of Alexander Sergeevich Pushkin.
Features of making gooseberry jam with raspberries for the winter
Since the yield of gooseberries is usually greater than the yield of raspberries, an increase in its ratio in the recipe is allowed. Such jam will become more jelly-like and sour.
Gooseberries and raspberries contain a large amount of vitamins. Jam from them is useful to drink for colds and flu. Cooked together, they are twice as healthy and delicious.
Due to its juicy consistency, the jam can turn out to be liquid, especially if the ratio of raspberries was higher than or equal to gooseberries. In this case, you need to increase the amount of sugar or add it to the finished jam and cook a little over low heat.
Required ingredients
According to the classic recipe for making jam, you need the following ingredients:
- 500 grams of gooseberries;
- 500 grams of raspberries;
- kilogram of sugar.
Product selection
To make jam, it will not be difficult to select raspberries, but the situation is different with gooseberries. The fruits of this berry must be chosen not too ripe and not too green, and tough.
The berries should be slightly unripe, they will make a thick, healthy and aromatic jam.
It is necessary to select large bersen fruit. But any raspberry will do, even slightly crumpled. Anyway, during cooking, it will completely lose its shape and boil down.
Preparation of containers
Before starting the cooking process itself, it is necessary to prepare all the necessary containers. It must be perfectly clean. The ingress of microbes into closed jars will reduce the shelf life of the product.
Glass jars and lids are thoroughly washed in a soda solution. The water should be nearly hot.
Then you need to rinse the lids and cans several times in cold water. Banks must be sterilized within 15 minutes. Put the lids in boiling water and boil for a minute.
Pots, spoons and other required utensils must also be washed thoroughly.
How to make gooseberry raspberry jam at home?
Jam step by step:
- Trim the gooseberry on both sides. Rinse under running water.Pierce the fruits in a couple of places, so they will give more juice. Pour the berries into a container and cover with half granulated sugar on top.
- Top with raspberries (no need to wash). Sprinkle the remaining sugar on top. Cover with several times folded gauze and leave for several hours for the juice to emerge from the berries.
- Put on the stove and bring to a boil over medium heat, stirring constantly. Then, bring the heat to low and simmer for about 5 minutes. It is necessary to remove the emerging foam all the time. Remove the jam from the stove and leave for three hours.
- Put on the stove again and bring to a boil over low heat. Stir and remove foam. When the jam turns ruby and the gooseberries burst, the jam can be removed from the heat.
- Pour the prepared jam into jars and tighten the lids.
Storage rules
You can store ready-made gooseberry and raspberry jam in a dark cabinet. But to increase the shelf life, it is recommended to lower the jars into the cellar or store them in the refrigerator. Do not allow direct sunlight to hit the banks. When moving cans, avoid deformation of the lids - the ingress of air and microbes will spoil the product.
