Recipes for jam from minced gooseberry

Gooseberry is a tasty berry with characteristic sourness. Gooseberry is not only tasty, but also very useful berry. Regular consumption of gooseberries in the food enhances immunity, slows the aging process, saturates the body with vitamins. It is often consumed fresh, as a filling in pies, compotes are cooked from it, and jam is closed, including from grated berries.

In fact, there are countless recipes of roll-ups of ripe gooseberries for the winter, they are all different and each has its own zest. However, regardless of the choice of recipe, the berries need primary processing and only after that they can be used in conservation.

Fruits must be sorted by removing the crumpled, rotten, spotted berries - they only spoil the taste of jam. For harvesting it is better to postpone large, juicy, ripe berries with dense flesh. The tails are cut off from the selected specimens and puncture each berry with a needle or toothpick.

We offer delicious and original recipes of jam for the winter from minced gooseberry.

It is prepared without using heat treatment, so that maximum useful substances remain in the berries. Choosing berries for cooking, it is better to give preference to ripe fruits with dense pulp. Overgrown gooseberries for jam on this recipe is better not to use.

You will need:

• 1 kg of sugar;
• 1 kg of berries

Berries should be scrolled through a meat grinder, preferably several times. Then pour in the resulting mass of sugar and mix until a homogeneous mass.

The long shelf life of the jam depends entirely on the quality of sterilization of the cans. This stage of conservation always requires special attention.

In this recipe, one of the main ingredients is a thickener. It not only allows you to quickly achieve the desired consistency, but also prevents the evaporation of berry juice. In addition, adding just a pinch of pectin can save hours spent in the kitchen.

You will need:

• 1 kg of fruit;
• 1 kg of sugar;
• 1 orange.

Gooseberries need to sort out, sorting out only ripe, untreated fruits for making jam. Remove leaflets and tails. Rinse berries and orange thoroughly under running water. In an enamel bowl, boil clean water and, without removing it from the stove, dip an orange in it for about half a minute. Then put it in a container with cool water.

Gooseberry berries should be skipped several times through a meat grinder, add half the amount of sugar and put to boil. The sweet mass should be stirred as it heats up, and when the gas starts to boil, the gas should be slightly reduced. In uvarevsheysya jam you need to pour a sliced ​​orange, continuing to cook until the formation of the desired thickness.

Without removing the container from the hob, you need to fill the sterilized jars to the very top with jam. The container is sealed, turned over and wrapped until it cools. You can store jars of jam in the cellar, refrigerator or any other dark and dry place.

You will need:

• 0.8 kg gooseberry;
• 0.8 kg of sugar;
• 3 pcs. kiwi;
• 5-10 fresh mint leaves.

Prepared berries should be thoroughly rinsed. With kiwi, cut off the skin with a thin layer, and dissolve the flesh in small half-slices. Skip through the meat grinder along with the fruits of the gooseberry, gathering mashed potatoes in a wide bowl or bowl.Pour sugar into the resulting fruit mass and leave it for a while. Then you can put the pelvis on the gas and, gently stirring, bring to a boil. Mint is added for a spicy flavor, but if desired, this ingredient can be discarded.

The density of the jam is different, so the time of cooking, each hostess selects at its discretion. It should not be forgotten that during long cooking the mass decreases. And also do not forget to remove the foam from the jam. At the end of cooking, mint should be removed.

Ready-made jam can be packaged in sterilized banks, cork and turn the top bottom. Until complete cooling of the banks need to keep wrapped in a warm blanket. In the preparation of this jam, the main thing is proportions. It is possible to increase the amount of kiwi, but it is not recommended to save on them, otherwise it will not be possible to achieve a characteristic taste.

Bananas for jam need to choose ripe, but firm. The stronger their smell, the brighter will be a bouquet of aromas in jam. The most delicious jam is obtained from gooseberry black or red varieties.

You will need:

• 0.5 kg of berries;
• 0.5 kg of sugar;
• 1 banana;
• 1 stick of cinnamon;
• 2 pcs. carnations.

Sorted, peeled and washed gooseberry fruit mince or carefully mash with a fork. Banana peel and cut into small circles. Combine with the pulp of berries and sugar. The resulting mass should be thoroughly mixed so that the jam is homogeneous and leave for several hours.

Then add cinnamon and cloves in a container with jam, put on gas and bring to a boil. After boiling the mass must be cooked to the desired thickness. The finished jam can be poured into jars, which must be sterilized beforehand. Cover and cork. Turn upside down, wrap in a warm blanket and leave alone until cool.

On how to make jam from minced gooseberry with the addition of orange, see below.