A simple recipe for making gooseberry jam with gelatin for the winter
Many of you have come across gooseberry jam recipes on the Internet that have the majestic names "Royal", "Tsarskoe" or "Emerald". It should be noted that such names were given by culinary experts for a reason. The recipe for gooseberry jam with jellix also deserves attention and place in terms of home preservation for the winter. The balance of density and taste in it is harmoniously maintained, which will be a godsend for any housewife.
Features of making gooseberry jelly jam for the winter
The main component of the workpiece, which makes it possible to obtain a jelly-like mass, is jellification. To prepare canned gooseberry, you need to use zhelfix 2: 1. It consists of pectin, citric and sorbic acids, and powdered sugar. In its action, it is similar to gelatin, but at the same time it allows you to preserve the natural color and not affect the final taste of the treats.
Required ingredients for recipes
During the preparation of this jam you will need:
- zhelfix 2: 1;
- 1 kilogram of gooseberries;
- 500 grams of sugar;
- cinnamon.
Selection and preparation of raw materials
For jam you need ripe red berries that keep their shape. Rinse the gooseberries thoroughly by changing the water 3 times. After that, you need to cut off the stalks. Then you need to sort the gooseberries into 2 containers - place small and damaged berries in one, and select whole large berries in the other.
Gooseberries from the first container must be thoroughly chopped with a blender. This puree will add thickness to the jam.
Rules for preparing containers for the beginning of the process
The saucepan in which the jam will be prepared must be thoroughly washed. Seaming cans must be disinfected by dry sterilization. To do this, put the cans, wet after washing, into the oven, bottom up, along with the lids. Then you need to set the temperature to 120 ° C and turn on the oven for 15 minutes. It is very important that the cans are wet, as they will burst without moisture.
Cooking process
Pour the mashed potatoes into the main basin along with whole berries, mix gently and put on fire. Next, you need to prepare the zhelix. To do this, the contents of the bag are mixed with 2 tablespoons of sugar in order to evenly distribute it in the berry mass. Then the mixture is poured into a saucepan and mixed into the gooseberries. The resulting mass must be brought to a boil, stirring slowly.
Immediately after the mashed potatoes have boiled, add sugar. You can add cinnamon for added flavor. After that, the mass must be gently mixed.
Next, the contents of the pan must be brought back to a boil and continue to cook for 3 minutes. This period is optimal for the preservation of useful components and the integrity of the gooseberry.
Until that time, the banks must be sterilized. You need to pour the jam evenly, distributing equal amounts of thick puree and whole berries. After that, you need to roll up and wrap the cans with warm blankets in 2-3 layers. The holding period for cooling is 1-2 days.
How to store jam properly?
The optimum temperature for storing gooseberry homemade preparations is 12-17 ° C, provided that the jar is protected from sunlight. A suitable place in this case is a dark pantry. You should not put jars in the cellar, since the jam will freeze and deteriorate.
Since gooseberry jam contains small seeds, it cannot be stored for more than 6 months.
The fact is that during long-term storage, hydrocyanic acid is released from the nucleoli of the bones. After 8-10 months, its level in the bank may exceed values safe for human health.
This recipe for gooseberry jam with jellix is available to every housewife who decided to pleasantly surprise loved ones with a delicious treat and replenish the stock of home preservation with an unusual preparation. By following these guidelines, you can make a great treat for the whole family!
