How to make gooseberry jam?

Gooseberry is not the most popular berry in Russia, but it makes amazing jam and jams. There are a huge number of recipes with orange, passion fruit and other fruits, but to make an original dessert, it is important to know the subtleties of its preparation.

Jam, jam and jam are made of the same ingredients, the cooking technology is very similar, but the result is completely different products.

For jam, only whole gooseberry berries are used, for jam it is quite normal to use slightly damaged or even dented ones. Gooseberry jam is especially good, because there is a lot of pectin in this berry, and it, in turn, gives the finished product the necessary consistency. If the jam can be liquid, then jam and jam - no.

Jam is always prepared from berries, which are pre-crushed. For flavor you can add clove or cinnamon with vanilla. This dessert has a uniform texture and thickness. It is allowed to cook from overripe berries or not very attractive in appearance, because the shape does not affect the wonderful taste.

On the garden plot can grow several types of gooseberries. One berry has a brighter red-crimson color, but small, on the other bush they are almost colorless, but large. Regardless of the variety, all fruits have a dense rind, so you need to pierce it before preparing the jam.

But before you begin to pierce the gooseberries, it must be rinsed well under running water to remove all the dirt from it. When the berry ripens, it becomes heavy, and the branches lean to the ground, dust settles on them, and the ground falls from the rain. Unwashed gooseberry in the jam will cause the appearance of sand, which unpleasantly creaks on the teeth. Moreover, such a product will not be stored for a long time.

Berry passes additional processing from unnecessary tails. These hard, small-sized processes are removed with nail scissors or picked off with fingers by hand.

From the gooseberry red and green you can equally well make good jam. The dessert turns out not only tasty, but also useful, therefore it is so loved in England. Experienced cooks give a few tips on how to make jam correctly:

• the pan should be as wide as possible so that the water evaporates evenly;
• you can not cook a large batch, it is better to cook several times in small portions;
• add as little sugar as possible;
• be sure to constantly interfere;
• do not boil over high heat, but stew for a few hours on a small one.

At the first stage, it will be necessary to chop the berries as much as possible, at the second - to reduce them to the desired consistency.

Gelatin is not added, because the berry and so lack of pectin. A small amount of sugar allows you to make a useful jam and keep the maximum number of useful elements in the gooseberry.

Depending on the color of the berries, the finished product will have different tastes and benefits.

In the red fruit a huge amount of vitamins, and also there are:

• potassium;
• carotene;
• sodium;
• iron.

Green berries are useful in their content of iron, phosphorus, jam of them is useful for people suffering from hypertension. Black gooseberry, like yellow, will delight with a large amount of ascorbic acid and serotonin.

You can make jam in the crock-pot and on the gas burner, in both cases this simple dessert for the winter is tasty and healthy.

If you want to make it with an orange, you will need:

• gooseberry;
• orange peel;
• sugar to taste.

It is desirable to process the berry through a meat grinder.To make it pitted, the resulting mass is passed through a metal sieve.

Next, you need to put half a gooseberry and 1⁄2 cups of water in a large saucepan and bring to a boil over medium heat. Then add sugar, remaining ingredients and mix well. The mass is brought to the boil again, the fire is reduced to the minimum and quenched, stirring often.

To understand whether dessert is ready or not, you need to take one tablespoon of jam, pour it onto a plate and cool it. If the mass does not flow from the surface, then the jam is ready. It must be thick, otherwise it will be a simple jam.

With this technology, you can make a dessert:

• with black currant;
• with lemon;
• with raspberries.

After the gas is turned off, the jam is allowed to cool, then poured into containers or preserved in glass jars.

To save yourself time, you can make the workpiece in advance. For the preparation of dessert with vanilla will need a kilogram of gooseberry and as much sugar. Grind the berry, discard the bones or leave as desired.

Pre-cooked gooseberries are placed in a large saucepan and 500 ml of water is added. Put a small plate or saucer in the freezer and prepare four sterilized jars with a lid.

Bring the saucepan to mass to a boil, then reduce the heat and simmer the jam for ten to fifteen minutes, stirring constantly. Now add sugar and vanilla, boil over low heat for another ten to fifteen minutes, until all the sugar dissolves. Putting too much vanilla is not worth it, as it adds bitterness.

Now you need to boil the mass again, and let it boil for about ten minutes. If foam appears, it can be removed with a regular spoon or a slotted spoon.

After ten minutes, the jam should change color from light green to brown. Remove a plate or saucer from the freezer and throw jam on it. Wait a few minutes, then check the mass with your finger. If she frowns, then the product is ready. The jam is poured into prepared sterilized jars and covered with lids.

You can make jam with lemon, for this you will need:

• 300 g of gooseberry;
• ½ cup of sugar;
• 2 tbsp. l lemon juice;
• 250 ml of water.

Gooseberries are washed and allowed to dry a little at room temperature. Then the tails are cut off, the berries are poured into the pan, water is added.

Prepare freshly squeezed lemon juice. Cook the fruits until they are soft, then shift them or grind them with a blender.

Add sugar and let it dissolve. You can do this while the mass continues to languish on the fire, or turn it off for a while. Jam must boil, foam is removed or left, each hostess decides for herself. Lemon juice is added to the boil after fifteen minutes and the fire is turned off for at least 30 minutes later.

In this recipe, lemon helps to remove astringency, but at the same time gives a wonderful citrus taste. It is necessary to regulate the amount of sugar in accordance with how green gooseberry is used. Spread jam in sterilized glass containers, as this is the optimal solution that allows you to increase the shelf life.

There is a wonderful and very useful recipe with black currants.

It will take to make this jam:

• 700 grams of black currant;
• 1.3 kg gooseberry;
• 2 kg of sugar;
• water.

Regardless of the recipe used by the hostess, the berry is necessarily washed under running water. Tails are removed from the gooseberry, with black currants all easier. Half of the fruit is laid out in a saucepan and covered with sugar to dissolve, and the berries were given juice.

Capacity put on fire and wait until the mass boils. Now it will need to be well stirred. After boiling, do not boil for too long on a large fire, since the jam will start to stick to the walls and burn. The burner is reduced to the minimum heat, the dessert is constantly stirred, and they wait about 40 minutes until the water has evaporated and the mass thickens to the required state.

With the advent of technology, everything has become much easier. Multivarka allowed the hostess to greatly facilitate the work in the kitchen. Cooking delicious and healthy jam with such equipment is also easy.

Before you turn on the device, you need to prepare the berry. It is thoroughly washed, tails are removed on both sides. Gooseberries sprinkled with sugar and mix well with a spoon. Wait a few hours until the sugar is completely dissolved. For grinding, you can use the usual tolkushku or blender.

Now set the mode "Quenching" for forty minutes, poured into the multicooker tank the prepared mass, add a little water.

During this time, the berry should boil well, select pectin. After the cooking process is completed, when the timer sounds, jam is put in sterilized glass jars or another container with a lid.

Strange as it may sound, but even a bread maker is suitable for making homemade gooseberry jam. From the hostess is not required to stand near the stove and ensure that her dessert is not burnt. It is enough to set the required mode and wait for a sound signal about the end of the cooking process.

You will need gooseberry, sugar and some lemon juice to make it. Time spent on cooking is much less, the set of necessary ingredients is also minimal.

First you need to prepare the berries, for this act in the following sequence:

• wash;
• clean the tails;
• crumple;
• fray through a sieve to remove the bones.

A bread maker is filled with sugar and already grated berries, a glass of water is added and the start button is pressed. It will take an hour and a half to prepare. If there is no special mode, you can activate the most suitable one in time.

Most fruit jams are made with the addition of pectin for thickness, but the dessert can be made only with fresh fruit, lemon juice and sugar. A product boiled without pectin is softer than one made with it.

This recipe is best for berries that naturally contain pectin. It will take about a kilogram of fresh gooseberry. To store the jam is recommended to use a clean glass jar.

The secret ingredient is how to make jam without pectin. Berries and sugar need to be braised for a long time on low heat to achieve the required thickness. Long and slowly the moisture evaporates, resulting in a thick jam. If it is a green gooseberry, then it will take longer to cook it over time.

The berry is washed and crushed, then mixed with sugar. The amount of added sugar depends on the acid of the fruit. Now the whole mixture is simmered on low heat.

Gooseberries are cooked for about 20 minutes: bring to a boil over medium heat, stirring occasionally. The mixture will begin to boil strongly at first, and then as the amount of water in it decreases, it will become less and less.

It is simple to learn readiness, it is enough just to drop hot jam on a frozen spoon and wait a few seconds until it cools. Hold your finger through the jam - if there is a clear mark, then the dessert is ready.

Since jam is rarely preserved, and fresh, it is tastier and healthier, it is best to store it in a refrigerator or freezer. Dessert without pectin is ideal for any baking: pancakes, muffins, cakes. Prepare any of the jams, be it with black currant or orange peel, simple.You can use a slow cooker or bread maker, which greatly simplifies the process.

The recipe for delicious gooseberry jam for the winter is presented in the next video.