Secrets of cooking gooseberry jam in a slow cooker
Gooseberries sometimes appear in stores, but the easiest way is to grow it on your own plot, especially since the plant is not picky and requires only timely watering.It was loved by summer residents for the unique and useful fruits that make amazing jam.
Selection and preparation of berries
Gooseberry is considered a typical English berry, as it was actively used as food in the Victorian era. It makes a wonderful jam, which is especially tasty with hot toast and tea. In addition, jam is used in the preparation of desserts, added to cocktails.
Gooseberry must be pre-processed before it becomes part of the dessert. To do this, it is not enough to just wash it, you need to remove the tails, otherwise they will seem to be garbage in the jam.
It is not necessary to soak the berry, because even in a green state there is no bitterness in it. The hostess will need to sort out the fruit, remove rotten and spoiled. If you leave them, the taste of the dessert may change for the worse. When the jam is prepared so that all the berries are whole, then initially each fruit must meet the requirements, not have excessive softness and damage to the peel.
Recipes
You can pick gooseberries for jam both green and ripe. In the first case, the berries better retain their shape, have a unique taste, they are fragrant. The fruit has a lot of pectin, so the jam with a small addition of water always turns out thick, similar to jelly.
To make a classic recipe you will need:
- 500 g gooseberry;
- 1/2 cup of water;
- 500 g of sugar;
- juice of 1 lemon.
The specified amount of berries, water, sugar and lemon juice is poured into the container. Close the lid and set the timer for ten minutes. Before seaming, the jars should already be sterilized along with the lids. Hot jam poured dimensional ladle in a heated container.
Before cooking the berry will need to sort and rinse under running water. The outer husks and tails are removed. We will use a slow cooker as the main assistant, since the process of making jam in it is much easier and faster.
With passion fruit
Not every city can find a passion fruit, but it is with it that the jam for the winter is amazing to taste. For cooking you will need:
- 500 g gooseberry;
- 2 cups brown sugar;
- the pulp of the 4 fruit of the passion fruit;
- half a glass of water.
Before cooking, prepare the berry, remove the husk and rinse under water. Ingredients are poured into the multicooker tank and set to the “Cooking” mode for 40 minutes. This time is enough for the fruit to boil well. Now the hot jam is packaged in glass jars.
Store the dessert on the shelves of the cellar, where it is cool and dark. In such circumstances, the jam can stand for several years, while it does not lose taste.
With elderberry
Flowers of elderberry and berries of a gooseberry are especially well combined among themselves. Cinnamon, vanilla or ginger can be added to the jam. Before using the multicooker, the berries are sorted and washed thoroughly. For the preparation you will need 150 ml of water.
It takes no more than 10 minutes to boil the berry, because with a long heat treatment it boils soft. It is laid out on a plate, sugar is added to the water and mixed well so that it is completely dissolved. Add elder flowers, boil for a few more minutes and turn them off. The berries are poured into syrup, and the jam is packed in cans.
With currants
A good idea would be to make a currant jam.
For this you will need:
- a kilo of gooseberry;
- five kilograms of currants (preferably black);
- 800 grams of granulated sugar.
First, squeeze juice out of the currant, then sugar syrup is boiled on it. The next step is to reduce the fire to the minimum. Gooseberries are gently immersed in the boiling liquid, do not forget to stir. When the jam is ready, it is poured into cans and rolled.
Tips
If the jam is bottled hot, then the jars should be sterilized along with the lids. If it is cold, then the container must be the same temperature.
When the gooseberry jam cools, it becomes gelatinous. This is because there is a lot of pectin in it, therefore it is not easy to pack it in a cold form.
If you strongly digest the berry, it will spread out and you will get a good jam. To make jam with whole gooseberries, it is worth taking a slightly green berry, and do not cook for a long time.
Additional ingredients such as cinnamon, vanilla, clove, citrus peel help to create a whole bunch of aromas. This kind of jam is famous for its rich taste. As a sweetener, it is best to use not ordinary sugar, but brown, since it is ideally combined with gooseberry. You can cook a dessert with a currant, it will turn out not only tasty, but also useful.
To learn how to make gooseberry jam in a slow cooker, see the next video.
