Cooking jam from currants, raspberries and gooseberries

The combination of different berries and fruits, cooked together, is called assorted jam. The most common combination is a delicacy of currant, raspberry and gooseberry.The combination of these berries gives the dessert its original taste and aromatic properties. Currant sour makes jams sweet and sour and piquant.

Most of our country is located in belts with a climate dominated by short summers. Harvesting berries begins after picking vegetables. Often by this time ripe berries are no longer enough for boiling the solo. Rescues in this case, the combination of fruits. The result is a unique flavor combinations that delight children and adults.

• Collection is carried out in dry weather.
• The best choice is a medium-ripening berry. Unripe fruits do not have a pronounced flavor, overripe - lose their shape during cooking, forming a kind of jam.
• Selected berries are washed under running water.
• "Non-conforming" berries - dried, wrinkled, overripe will fit perfectly for making mousse or compote.

Gardeners are well aware of the problems that the crimson beetle larva creates. An affordable way to get rid of berries from this disaster - treatment with saline. Sufficient concentration - a tablespoon of salt per liter of water. Fruits are filled with such a solution with a small coating (about one centimeter). Keeping the berries for 15-30 minutes in this solution will release the fruit from the larvae that float to the surface.

• We select the fruits of medium ripeness. When cooking sweet preparations for the winter, this applies to all varieties of currants - black, white, red.
• We touch the berries - we leave dried and overripe fruits with leaves for mousses and compotes, we remove garbage, we cut off the stems.
• Wash fruit in running water.
• Selected red currants are practically not stored.

To do this, follow the instructions below:

• fruits are selected medium elasticity, without signs of disease;
• peduncles and tails are removed;
• berries are washed under running water.

To cook the delicacy of the desired taste, it should be remembered that the dark varieties of gooseberry are sweeter. The proportion of the content of such fruits significantly affects the taste of assorted.

Below is a recipe for jam-assorted currants, raspberries and gooseberries.

For cooking you will need:

• raspberry - 1 kg;
• gooseberry - 1 kg;
• black and red currants - 1/2 kg;
• granulated sugar to taste (about 3 kg).

The cooking process itself consists of several stages.

The berries are mixed in the same container and crushed with a blender.

The resulting fruit mass is placed in a container for cooking, filled with sugar. The contents are mixed.

After boiling the berry mixture should be boiled for about 15 minutes. Dishes removed from the heat and left overnight (can be limited to 6 hours).

The mixture of berries is brought to a boil and cook for 5 minutes. After that, the assorted rolls are rolled into prepared jars.

The method of preparation of jam determines the method of storage. Boiled dessert products are traditionally stored in the cellar. Optimal conditions - a dark room with an air temperature of +5 degrees. Periodic inspection of the cans will help prevent damage to the product.

Ingredients Required:

• black currant and red currant - approximately 1/2 kg each;
• gooseberry fruit - slightly more than a portion of currants (about 600 g);
• raspberries - about 1/2 kg;
• sugar is put to taste - optimally about 1 kg.

To make jam, you need to complete a series of items.

• The gooseberry is washed with running water, the stalks and tails are removed, the berries dry up on the fabric.
• Currants are cleared of twigs and leaves, spoiled fruit, washed and dried on cloth.
• Raspberries are treated with a saline solution (from the crimson beetle larva) and washed.
• Put the gooseberry in a saucepan and simmer under a lid over low heat. Ensure that the berries are not burnt. Cook the fruit to soften and highlight the juice.

• The soft mass is rubbed through a sieve if a homogeneous consistency is needed. Fans of jam with pieces of fruit are recommended to boil the contents without a lid until the liquid evaporates.
• Add raspberries, sugar and currant puree, rubbed through a fine sieve. The resulting mixture is cooked on medium heat for 35-40 minutes with occasional stirring.
• Hot jam is poured into prepared jars and rolled. The containers are turned over and left to cool.
• Berry jams and preserves will delight adults and children all year round.

To learn how to make jam from any berry, see the next video.