How to cook gooseberry jam?

Wild rose growing on prickly bushes, in spite of some difficulty in picking berries, is worth being plucked. Still, because fresh berries are a source of vitamins C, A, E, B, contain a lot of magnesium, iron, zinc, potassium. Their amazing sweet-sour taste and juiciness of the few will remain indifferent. To prolong the pleasure of eating berries will help winter preparations of gooseberry, for example, jam.

Perhaps there are thousands of gooseberry jam recipes. But despite the way you choose to process the berries, one thing common to all methods will be the preparation of the gooseberry. Usually for jam, the berry is taken slightly unripe. So it saves more good and does not boil soft if you need to get berries in whole or in halves in the dessert.

The process of preparing the berries can be divided into several stages.

• Sorting. At this stage, the berries are sorted. Rotten, crushed, damaged, as well as green - all these fruits are not suitable for making jam. A big mistake is the use of crumpled or cracked berries, because, firstly, they lost their juice, secondly, even with a small amount of damage in the berries, dangerous fermentation processes begin and, finally, any damage to the gooseberry skin is an entrance gate for various infections.

• The washing up. To do this, use cool water and a colander, pouring berries into it in small portions. If the gooseberry is very dirty, you can lower it into a bowl or pan with cold water for 3-5 minutes. Litter and leaves will float to the surface.

• Drying. Gooseberries can be dried in a colander, and then sprinkled in a single layer on the table, pre-caulk one with a clean towel.

• Removing tails. It is convenient to do this, armed with manicure scissors. If the berries are well dried, the trimmed tails will not stick to the gooseberry and do not need to re-wash it.

• Prick berries with a toothpick. This procedure will have to be done if you plan to make a dessert with whole berries. Thus, it will be possible to prevent their tearing during cooking, to preserve the integrity of the berries. It is convenient to impale the gooseberry when it lies in one row on the table or shifting it to the cooking pot.

Using different varieties of berries, you can get desserts of various shades. So, "Emerald" jam is usually made from green or white gooseberry. Well suited for this variety of berries "Spring", "Senator".

Beautiful amber jam is made from yellow gooseberry varieties "Amber", "Jubilee", "Russian yellow". Red berries will produce ruby ​​jam (varieties "Russian", "Grushenka", Senator "). If you plan to cook "Five minutes" or another dessert that does not involve long cooking, take a look at the varieties "Prune", "Black Sea", which have a thin skin.

Since we are talking about the preparatory stage, it is useful to note that for making jam it is better to use wide dishes with a thick bottom. Enameled pelvis is best suited, it will warm up evenly bottom, but not the wall, so the berry composition will not burn.

In the process of cooking gooseberry should be removed from the foam, otherwise if it enters the jar with jam, it will make it bitter and cloudy.As a rule, during repeated cooking, the foam is removed at each stage of preparation, after which the composition is removed from the heat, cooled, and infused for several hours.

Gooseberry berries are quite sour, therefore 1 kg of gooseberry is taken as much sugar. If it seems that sweets are not enough, you can increase the amount of sweetener by another 200-300 g. Instead of sugar, you can use fructose, the proportions remain the same.

Gooseberry is good both in itself and in combination with apples, cherries, raspberries, currants. If you add kiwi to it, you will get an exquisite dessert of emerald hue, and gooseberry with walnut will become a truly royal treat. An unusual vitamin combination can be obtained if you cook gooseberries with orange, apricot, grapes, an amazing taste will give a mix of berries and zucchini, for a more saturated emerald color you can add spinach juice.

It is possible to cook gooseberry jam not only from fresh, but also from frozen berries. In this case, before placing the berries in the freezer, they are processed as described above. The dessert preparation process starts with boiling the syrup (500-600 g of sugar is taken into 2 cups of water), then frozen berries (500 g) are dropped into it. Prepare jam for 7-10 minutes in 2-3 stages.

This classic recipe will delight lovers of whole berries in the jam, however, so that they remain so, it is right for him to take the gooseberry a little unripe. Do not be lazy and pierce each berry with a needle or toothpick.

Whole berries, a bit of thick syrup and delicious vanilla aroma - this treat will bring the whole family together in the winter at the table more than once.

Ingredients:

• 1 kg gooseberry;
• 1200 g of sugar;
• 250-400 ml of water;
• vanilla - to taste.

Rinse the prepared berries, add water and leave for 5 hours. After a while, remove the berries and dry them in a colander. From the remaining water, take 2 cups, dissolve the sugar in the liquid and bring to a boil, and then another 5-7 minutes on the stove. Remove liquid from heat and lower berries into it. Leave until the composition has cooled completely.

Now you need to cook the jam in 3 doses, between which to keep it in syrup for several hours. Due to aging, the syrup will penetrate into the berries, the taste of jam will become more pronounced. With each subsequent cooking berries will become softer and syrup - all thicker. The important point is that after each boiling, the basin with the dessert must be placed in cold water and kept there for some time, cooling the composition. This will preserve the noble emerald shade of gooseberry and syrup and not become brown brown.

The first two steps of boiling should be boiled up and kept on fire for another 5-7 minutes. Collect foam, turn off and leave for 8 hours. The last cooking lasts 40 minutes, at the end of the process vanillin should be added to the jam. To cool and insist it is not necessary, and immediately distribute to banks.

Gelatin allows you to get a beautiful thick syrup in which the berries of the gooseberry are perfectly preserved. In addition, its presence reduces the cooking time of the dessert, which means that the maximum healing elements in the gooseberry will be kept.

Composition:

• 1 kg gooseberry;
• 1 kg of granulated sugar;
• 250 ml of water;
• 100 g of gelatin and half a cup of cool water;
• optional cinnamon sticks.

From 250 ml of water and sugar to make a syrup, gradually pouring sweetener into the liquid. As soon as the latter is completely dissolved, reduce the syrup for a quarter of an hour over low heat. Pour into it prepared berries and simmer on the fire for another 10 minutes.

Dissolve the gelatin in a glass with water, mix the mixture thoroughly and let stand for 5 minutes, gently kneading the jam, pour the gelatin mass, add cinnamon. With constant stirring, boil the dessert for 4-5 minutes, preventing it from boiling. Take out the cinnamon stick, distribute the hot jam over the banks, close the lids.

In the presence of a multicooker, the process of making a fragrant emerald dessert can be simplified. Thick-walled bowl device and uniform heating of the composition - what you need to get a sticky dessert. Boil the composition to a small but constant temperature. It is best to use the program "Quenching" for these purposes.

Step by step the process looks very simple: prepare the berries, mix them with sugar and water, cook for an hour, cool, repeat the cooking procedure.

For this we need:

• 900 g of gooseberry;
• 900 g of sugar;
• 200 ml of water.

Prepared berries should be covered with sugar, add water and put into “Quenching” mode for an hour. At first it is better not to close the unit with a lid, making sure that the sugar is completely dissolved and does not burn, settling to the bottom. If necessary, stir the composition. As a rule, after a quarter of an hour, you can close the multicooker with a lid.

After a specified time or after the beep, the jam cool 5-6 hours. If you want to preserve the transparency of the syrup and the beautiful shade of the dish, immediately after cooking, pour it into a pan placed in a basin or a large pan of cold water. Completely cool the dessert in this way.

Repeat the cooking process in the same program for another hour, then pour it hot in cans, seal the lids.

This dish does not imply heat treatment of berries, so that they fully retain their useful properties. True, their shelf life is reduced to 7-9 months. Keep cans of dessert in the refrigerator.

Take:

• 1 kg of berries;
• 1.5 kg of sugar.

Prepared gooseberries through a meat grinder or punch through a blender. In the first method of processing, the consistency of the resulting puree will be more homogeneous, and it will be thicker. Gradually, regularly mixing the composition, you should pour granulated sugar.

Next, the jam should be cleaned in a refrigerator or a cool place and leave for 2-3 days. During this time, it must be constantly kneaded so that the sweetener is completely dissolved. If this does not happen, then the composition in the process of storage will sugared.

After the sugar crystals are no longer felt in the dessert, it is distributed into sterile jars, leaving 1.5 cm to the end. Top of them to fall asleep the composition with a layer of sugar, which will play the role of a “lid”. The sugar layer should be about 0.5 cm thick. Close the capron lids.

Gooseberry in harmony with kiwi. The finished jam has a beautiful emerald hue, a pleasant sourness and a rather thick, gelatinous texture. If the kiwi fruit is sour, the amount of sugar can be slightly increased.

Composition:

• 1200 g of gooseberry;
• 1200 g of sugar;
• 4 fruits of kiwi;
• sprig of mint.

Scroll through the meat grinder gooseberry and peeled kiwi, add sugar. Stir the composition and leave on until the sweetener dissolves.

Then boil the composition first before boiling, then another 10-15 minutes, adding to it a sprig of mint, to get more flavor, you should first wrinkle it with your hands a little. After cooking, extract the mint, and then pack up the dessert in ready-made form in cans, roll up the lids. At this time, the jam seems to be somewhat watery, but as it cools and during storage, it will acquire the desired density.

Sweet raspberries and sour gooseberries form a tasty and healthy tandem. Instead of the usual raspberries, you can use blackberries.

Ingredients:

• 800 g gooseberry;
• 250 g of raspberry;
• 800 grams of sugar.

Prepared gooseberries knead tolkushkoy and put on fire. After waiting for boiling, reduce the intensity of the flame, and cook dessert until ready. The skin should be soft, and the mass itself - homogeneous. After that, add raspberries to the berry puree, and simmer the composition for another couple of minutes.

When the berries have cooled down a little, they should be ground through a sieve to get rid of the skin and grains. The cake remaining in the strainer needs to be squeezed out well, and then put into the resulting puree sugar, mix.

Put a bowl of jam on the fire and wait for it to boil. After that, it is enough to boil the dish for 15 minutes, but if you want to get a more jelly-like consistency of dessert, the cooking time can be increased to half an hour.

You can make beautiful amber gooseberry jam along with walnuts. In the syrup for cooking put cherry leaves. This, like the nuts in the composition, gives the dessert a beautiful golden hue and truly aristocratic taste. The process of cooking can not be called quite simple, but an amazing dessert, which eventually turns out, is worth these works.

Required Products:

• 1.5 kg gooseberry;
• 1.5 kg of granulated sugar;
• 500-700 g of walnut kernels;
• 150 g of cherry leaves;
• 300 ml of water;
• 50 g of vodka.

Prepared dry the berries and make small cuts through which to remove the bones and some of the pulp (one can boil the compote by adding a few whole berries and filtering the finished drink). The resulting "pockets" filled with pieces of walnut. Naturally, the kernels will not fully fit in the gooseberry, so they should be chopped or chopped with a rolling pin. For a more pronounced nutty taste, as well as the removal of possible bitterness, pre-heat the nuts in a dry hot frying pan.

Add half of the norm of sugar and water to boil the syrup, add cherry leaves washed in cold water to it. Bring the syrup to a boil, put the berries in it with the filling and as soon as there are signs of boiling, reduce the heat and cook the dessert for 5-7 minutes.

Quickly cool the composition by placing it in a basin with cold water, and then insist 5 hours. Cook jam 2-3 times for 5-7 minutes, with each boil adding sugar. After each ingestion of cooking, cool the dessert in cold water and leave for 5-6 hours (you can leave the jam overnight). The last stage of cooking can last up to 20-30 minutes - the berries should soften, the syrup should become thick (drip on the dish, cool if the jam does not flow when turning the plate, it is ready).

After the last cooking, the jam should be completely cooled and only then distributed to the pre-sterilized jars. Close with a piece of paper dipped in vodka and tie with a string.

Adding banana to the gooseberry will give it a gentle, not cloying sweetness and will give the dessert a thicker consistency. Banana should be taken ripe, but without dark spots on the pulp.

Composition:

• 500 g gooseberry;
• 1 banana;
• 500 g of sugar;
• cinnamon stick, 2 boxes of cloves - on request.

Prepared to knead the berries with a wooden tolkushkoy, there add the sliced ​​banana slices. Fill the mass with sugar, mix and leave to infuse for a couple of hours.

Add spices, put on the fire and cook the jam until boiling, and then another 10 minutes. Remove cinnamon and cloves from it, distribute hot in cans, cork with lids.

Save the jam for a long time can only be using sterile jars. Before the dessert is distributed in them, they must have time to dry. On the walls of sterile dishes should not remain moist steam or water droplets. This will mold the jam.

Subject to these recommendations, gooseberry jam can be stored for 2-3 years in a cool cellar.However, it is better to eat it in the first 10-12 months, since during prolonged storage the composition contains less and less useful substances.

You can store jams on the mezzanine at a temperature not higher than + 18C, away from light, with normal humidity. Both in the case of storage in the cellar and in the mezzanine, the cans should be closed with metal lids (for rolling or screwing).

You can keep the jam in the refrigerator, closing the nylon covers. In this case, the shelf life is reduced to 8-10 months. "Live", that is, not subjected to heat treatment, jam is stored only in the refrigerator. It is unacceptable to place a glass jar with such a dessert in the freezer - the pressure difference between the inside and outside of the container will simply break the latter.

To learn how to cook emerald gooseberry jam, see the next video.