Gooseberry blanks are so tasty that they are called “royal”. If the harvest of the berries turned out to be rich, among other sweet canned foods it is worth closing the gooseberry jam for the winter. Its fruits contain a lot of pectin, because of which the process of cooking a delicacy takes relatively little time. Saturated color, green or burgundy, pleasant sweet-sour taste and the presence in the composition of a large number of useful substances will make this dessert in demand. It can serve as a filling for sweet pastries, a sauce for pancakes and other desserts, a separate dish served with tea and eaten with spoons.
Cooking Features
Cooking gooseberry jam is not an easy task, but it will be on the shoulder even for an inexperienced cook, if he knows a few moments.
- There is a lot of pectin in the gooseberry, so using gelling components to make jam from it is impractical.
- For jam, pick ripe, but not damaged fruit. Their preparation is laborious - it is necessary to cut tails from all fruits. The process will go faster if you do it not with a knife, but with nail scissors.
- Gooseberry berries contain many small bones. To get rid of them, pre-boiled or chopped to a state of mashed gooseberry fray through a sieve. This work is even more laborious than cutting the “tails”, but not in vain. Gooseberry jam, which has a smooth texture, is much more palatable than when cooked with bones and sandpaper.
- The readiness of gooseberry jam can be determined by dropping it on a saucer and dripping with a spoon. If the edges of the drop converge quickly, the dish needs to be boiled again.
- Do not use aluminum utensils for making gooseberry jam. This material in contact with acids, which are many in the composition of fresh berries, forms harmful substances. Most often for cooking jam using an enamel basin, which has a wide area of evaporation, or a stainless steel pan, to which the jam during cooking almost does not burn.
- When preparing the gooseberry jam for the winter, the jars for it should not only be washed well, but also sterilized. They should be closed tightly with metal lids, which are also boiled before use.
The storage conditions for their gooseberry jam may depend on the particular recipe, but more often it costs well at room temperature.
Classic gooseberry jam recipe
The composition (1, 5 l):
- gooseberry - 1 kg;
- water - 0, 2 l;
- sugar - 1 kg.
Method of preparation:
- Grab the gooseberries, throwing away the spoiled berries.
- Rinse the berries under running water, lay them on a towel so that they dry rather.
- Remove scissors from berries with scissors.
- Fold the gooseberry fruit into the basin.
- Add water. Put the pelvis on the fire. After boiling, boil for 10 minutes to make the gooseberry soft.
- Remove the pelvis from heat, let the berry cool slightly.
- Wipe the gooseberries through a sieve using a masher or a wooden spoon. If there is no time to fiddle with the grinding of a berry through a sieve, you can simply grind it with a blender, but then the consistency of the finished jam will be less tender.
- Add sugar in gooseberry sauce. Stir.
- Put a bowl with a sweet mass on the fire, bring to a boil. Cook over medium heat, removing the foam, about half an hour. Do not throw away the foam - it will be a wonderful addition to tea. While cooking, be sure to mix the jam so that it does not stick to the bottom and walls of the pelvis or pan.
- Check that the jam is ready; if necessary, boil it for another 10 minutes.
- Sterilize the jars and their lids.
- Fill the jars with hot jam, roll up.
Once the jam has cooled, it can be moved to the pantry or any other room in which supplies are stored in your house for the winter. Dessert is well worth it at room temperature (at least a year). The opened jar will need to be kept in the refrigerator, the jam will remain valid for another two weeks.
Simple recipe for gooseberry jam
The composition (1, 5-1, 75 liters):
- gooseberry - 1 kg;
- sugar - 1 kg.
Method of preparation:
- Wash the gooseberries, dry, remove the “tails”.
- Crank the fruit through a meat grinder or chop with a blender.
- Mix with sugar, leave for an hour, covering with gauze.
- Put on a slow fire and reduce to the desired consistency. The thicker the jam is, the less it will turn out.
- Spread the jam in pre-sterilized jars, seal her cork tightly.
When the jam has cooled, it can be removed to a place where you usually store this kind of workpiece. This is the easiest and most economical recipe for gooseberry jam, but it has a drawback - there are bones in the jam that make delicacy less sophisticated.
Fragrant gooseberry and oranges jam
The composition (1, 75 liters):
- gooseberry - 1 kg;
- oranges - 0, 5 kg;
- sugar - 1 kg.
Method of preparation:
- Prepare the gooseberry by washing, drying, cutting tails from the berries.
- Wash the oranges thoroughly. Use a brush and hot water - it is necessary to wash off the wax, which citrus often cover to give a presentation.
- Drain oranges, grate the zest from them.
- Disassemble the oranges into slices. Peel them off the film.
- Chop the gooseberry with a blender or meat grinder, squeeze.
- Smash the pulp of oranges, combine with gooseberry juice.
- Mix the berry-fruit mass with sugar and zest, put on the stove.
- Cook the jam on low heat until tender, periodically stirring and removing the foam.
- Pour the jam over the sterilized jars, close them tightly.
The jam stands well at room temperature, has a pleasant texture.
Gooseberry jam is one of the favorite blanks of many housewives. It costs cheap, is stored well, has a unique taste that almost everyone likes. The process of cooking delicacy is somewhat time consuming, but the result is worth the effort.
