Recipes gooseberry jam with orange and lemon

The pleasant smell, gentle taste, a jelly consistence of jam from berries of a gooseberry are pleasant to many.It has dessert qualities, healthy properties and a summer aftertaste. Gooseberry in combination with various berries, fruits, cinnamon, ginger or nutmeg will create original, unique flavor and aromatic compositions.

The first mention of the gooseberry in the gardens on the Russian lands are found in book records of the eleventh century. Initially, the berry was called bersen, kryzh, agra. In the Middle Ages, traces of shrubs appeared in Great Britain, Germany, France; it was used in the form of hedges, as it had thorns, called Christ's berry, goose berry or fat (due to the elastic round shape of the fruit).

Over time, the taste, culinary and health properties of the fruit were revealed. After developing the gooseberry of the American continent, he was subjected to the delivered disease with powdery mildew. This led breeders to the cultivation of sustainable new varieties of berries. Currently, shrub has more than three thousand species.

Gooseberry berries deserve attention, as they have a considerable number of trace elements (phosphorus, iron, potassium, and others), vitamins (C, B1, PP, E), organic acids and bring many benefits.

• Minerals contribute to the strengthening of blood vessels, the normalization of metabolic processes of the body, the work of the gastrointestinal tract, and the maintenance of the normal nervous system. This composition leads to a positive result in the fight against obesity.
• Vitamin C and a group of vitamins B provide an opportunity to prevent cardiovascular diseases, heart attacks, strokes, atherosclerosis, and bursts of hypertension.
• Gooseberry berries have vitamin PP, which is involved in biochemical processes that support the brain, lower the amount of cholesterol in the body, are responsible for the blood supply, resist the formation of malignant cells, ensuring the vital activity of normal body tissues.

It is worthwhile for people who suffer from a duodenal ulcer or stomach ulcer to restrict themselves a little in the use of gooseberry, and it is also better not to eat it if you are hypersensitive to the constituent substances.

Berries can improve our health at any time of the year. They practically do not lose their beneficial properties when frozen, dried, candied or sweets. When cooking sauces, jams, preserves, fruit desserts, marmalades are perfectly combined with different fruits and berries.

In cooking, recipes of gooseberry jam with orange and lemon are distinguished by a balanced sweet-sour taste, a delicate citrus aroma, rich in vitamin composition. Billets are popular, easy to prepare, useful both raw and canned. The main thing in this jam - take the right ratio of ingredients.

• It is useful to jam with citrus, which is not cooked, but laid and eaten raw. It is easy to prepare it, retaining the beneficial substances of all components. One of the recipes includes a kilo of green gooseberry, one lemon, two oranges, two kilograms of sugar. Washed, peeled berries, lemon without peel and pips, oranges with pitted peel are ground in a blender and filled with sugar, which works as a preservative. During the day, we mix everything several times in a large container until completely dissolved. At the end of cooking, place the jam in sterilized glass jars and store in a cool place.
• Gently smells of citrus and looks spectacular purple gooseberry jam. Three kilograms of ground and washed berries, peeled from dried peel, seed and white fibers, are ground in a blender. Mix everything well in a non-oxidizing container with one and a half kilograms of sugar, leave for a day, stirring occasionally.The finished workpiece laid out in a clean dish with lids.

• Jam during heat treatment becomes brighter and more transparent, mixed different tastes and flavors. Such a product is safely stored and retains a rich composition of vitamins. Peeled and washed one kilogram of berries is passed through any chopper along with one orange with zest (the bones are removed beforehand). We put fruit and berry puree with sugar in a saucepan, which must be cooked for ten minutes. Prepared sterilized glass jars will keep this dessert for a long time.
• When cooking with citrus jam, a five minute heat treatment will be effective. In the finished syrup of two glasses of water and two kilograms of sugar, brought to a boil, put berries and an orange with half of its zest, cut into small pieces, without pits. The mixture is heated for five minutes and set aside. After twelve hours, boil another five minutes and pack it into sterile containers. Such cooking makes the treat thicker.
• Preparation of jam in a slow cooker is a modern way of cooking, in which the mass is boiled evenly. The tab includes one kilogram of peeled gooseberries, sliced ​​lemon without dried peel and stones, grated orange peel and pulp chopped, everything is put in layers, poured with one kilogram of sugar. The composition is left for ten hours in the bowl. After that, you will need to turn on and boil the mass as prescribed by the program of the kitchen gadget.

Gooseberry with citrus - one of the most successful, tasty and healthy preparations for the winter.

For information on how to make gooseberry jam with orange and lemon, see the next video.