Gooseberry jam for the winter, which is otherwise referred to in the old-fashioned way as “gooseberry” jam, is prepared from slightly unripe gooseberry in a bright green bottle-colored color. Of the overripe and red berries, it is better to make jam or jelly, also good preparations are obtained, as these berries contain quite a lot of pectin.
Tart flavor is added to the gooseberry jam, cherry leaves are needed, quite a bit - 10-15 pieces per 1 kg of berries. There is an opinion that it is cherry leaves that give green color to jam only partly true. The leaves are really at first stained syrup in green, to maintain this bottle brightness is almost impossible. We'll have to cook in a few tricks, and boil just a few minutes. Given that the skin of the berries is quite dense, and the unripe gooseberries taste sour, it is better to sacrifice the beauty and cook the classic jam, slightly greenish, but incredibly tasty.
- Cooking time: 24 hours
- Quantity: 1 l
Ingredients for making gooseberry jam for the winter:
- 1 kg of green gooseberry;
- 1.5 kg of granulated sugar;
- 100 ml of water;
- cherry leaves.
A method of cooking gooseberry jam for the winter.
Gathering slightly underripe berries. Then begins not the most pleasant procedure of preparation - cleaning of the gooseberry. It is necessary to completely tear off dry noses and tails. In childhood, when my grandmother and mother used all the child slave labor, I often had to pluck berries. In adulthood, it was understood that with the help of scissors, the process goes much faster.
So, cut the gooseberries, remove leaves and debris.
In order for the berries not to burst during cooking, we pin them with a toothpick or a special device that makes them so. We often insert sewing needles into a wine stopper. This kitchen gadget is useful not only for jam, but also useful for tattoos of vegetables.
Poured berries pour cold water, put the bowl in the refrigerator for 20 minutes.
Mix half the sugar and water. Put the saucepan on the stove, boil the syrup for several minutes.
Pour the hot syrup into the gooseberry container, add cherry leaves. I put a branch with leaves in a bowl of jam - it is convenient to get it, it is not necessary to catch scattered leaves.
In order to achieve the desired result - the berries are transparent in color green, you have to work hard. So, bring the mass to a boil, boil for 5-7 minutes, remove from heat, leave in syrup for 10 hours.
Then we get gooseberries and cherry leaves with a slotted spoon, add the remaining sugar to the syrup, boil for 5-7 minutes, return the berries to the boiling syrup, remove the dishes from the stove.
Leave the jam alone for another few hours. Then the last time we bring to a boil, cook for 15 minutes on low heat, remove the foam.
We pack a hot mass of gooseberry jam in prepared clean and dry jars. Put a piece of parchment dipped in vodka on top. Cover with boiled lacquered lids or tied with a clean cloth.
It remains only to put a samovar, bake homemade cookies and sit down at the table for the family - drink tea with gooseberry jam!
Gooseberry jam for the winter is ready. Enjoy your meal!