Gooseberries make a very tasty jam with a pronounced jelly structure and spicy sourness. It can be consumed with bread and tea, as well as used for baking, therefore, this preparation is always in demand. To make gooseberry jam, you need to choose and prepare the main ingredient correctly, clearly observe the proportions and cooking technology specified in the recipe, and also provide the necessary conditions for storing the workpiece. About all this - later in the article.
Gooseberry variety selection and pre-preparation of ingredients
To make the jam delicious, and the berries are well kept in shape, you need to pay attention to the proper preparation of the fruits. To prepare a sweet preparation for the winter, you can use gooseberries of any kind, which has a pleasant taste and holds its shape well.
Did you know? Gooseberry jam was the favorite delicacy of Empress Catherine II.
The main recommendations for the selection and preparation of fruits:
- slightly immature berries with an elastic and strong surface painted in green are suitable for jam - they retain their shape well during cooking and contain a lot of pectin with gelling properties;
- the fruits should be thoroughly washed and thrown into a colander to drain the liquid;
- so that the berries better retain their shape and elasticity, you can soak them in cold water for several hours;
- tails located on both sides of the fruit must be carefully cut so that they do not spoil the taste and appearance of the finished product;
- to maintain the initial shape of the berries after heat treatment, you must first prick them with a toothpick in 2-3 places;
- jam is recommended to cook in a wide enameled container or copper utensils.
There are many recipes for gooseberry jam, in which other berries and fruits can be used in addition to the main ingredient. Each housewife independently chooses the most convenient and tasty way to cook these fruits, but the emerald jam, cooked with fresh cherry leaf, looks especially beautiful. A detailed and simple recipe for such a "royal" procurement is further in the article.Important! The jars for storing gooseberry jam must be pre-sterilized so that the finished product does not mold.
Jam Recipe
2 L19 h
Nutritional value per 100 g:
Rinse leaves and berries well. Prick the fruit with a needle so that they do not burst during the cooking process.
Fold the cherry leaves in a wide saucepan or metal bowl, add water to them. Put the container on the stove, wait for the water to boil.
Keep the saucepan with cherry leaves over low heat for 5-15 minutes. The saturation of such a decoction depends on the time of its languishing on the stove.
Add gooseberries to the bowl. Remove the mass from the fire and gently shake it in a circular motion. You can not stir the mixture with a spoon - this can violate the integrity of the berries.
Set aside the container with the prepared mass for 6 hours, covering the fruits on top with boiled cherry leaves.
Remove cherry leaves from the cooled mass. Separate the berries from the resulting syrup using a slotted spoon, folding them in a separate bowl.
Add sugar to the saucepan with syrup, put the bowl on the stove and wait for the liquid to boil.
Pour the berries into the mixture. Reduce heat and simmer on the stove for 5 minutes. Do not stir jam with a spoon, so as not to damage the fruits.
Remove the container from the stove. Leave the mixture to cool for 5-6 hours. Then put the mass on the stove again. After boiling, simmer the jam for 5 minutes. Then again set it aside for 5-6 hours until it cools completely.
Pour the cooled berry mixture into prepared sterilized jars. Roll them up with metal covers.
Rinse leaves and berries well. Prick the fruit with a needle so that they do not burst during the cooking process.
Fold the cherry leaves in a wide saucepan or metal bowl, add water to them. Put the container on the stove, wait for the water to boil.
Keep the saucepan with cherry leaves over low heat for 5-15 minutes. The saturation of such a decoction depends on the time of its languishing on the stove.
Add gooseberries to the bowl. Remove the mass from the fire and gently shake it in a circular motion. You can not stir the mixture with a spoon - this can violate the integrity of the berries.
Set aside the container with the prepared mass for 6 hours, covering the fruits on top with boiled cherry leaves.
Remove cherry leaves from the cooled mass. Separate the berries from the resulting syrup using a slotted spoon, folding them in a separate bowl.
Add sugar to the saucepan with syrup, put the bowl on the stove and wait for the liquid to boil.
Pour the berries into the mixture. Reduce heat and simmer on the stove for 5 minutes. Do not stir jam with a spoon, so as not to damage the fruits.
Remove the container from the stove. Leave the mixture to cool for 5-6 hours. Then put the mass on the stove again. After boiling, simmer the jam for 5 minutes. Then again set it aside for 5-6 hours until it cools completely.
Pour the cooled berry mixture into prepared sterilized jars. Roll them up with metal covers.Video recipe
Terms and conditions of storage of the workpiece
Jam canned in sterilized jars with metal lids can be stored for 1 year in a dark and cool place. It is allowed to keep blanks in the usual conditions of a city apartment, placing them in the corridor or under the bed away from heat sources. If the berries did not undergo heat treatment, but were ground with sugar, then the finished product can only be kept in the refrigerator.
Important! It is permissible to cook gooseberries in sugar syrup over low heat for 20 minutes, and then immediately pack the jam in jars, but some of the berries may burst.
The shelf life of the product depends on the amount of sugar used and is several months. It can take a considerable amount of time to make sweet gooseberry jam, but the result will fully justify the effort. Using the recommendations listed in the article, you can get a tasty preparation for the winter, which has a mouth-watering appearance and a pleasant berry aroma.
