Green gooseberry jam: recipes and cooking features
This berry with tiny seeds inside and a rather thick peel fell in love with many gardeners.To prepare a wonderful green gooseberry jam for the winter, you need to know the technology. A lot of recipes for cooking, and they will be discussed.
Fresh jam for freezing
Sugar is an excellent preservative. If you add it in large quantities, knead the berry, you can get amazing jam, which is frozen in the freezer. This dessert preserves the necessary vitamins. After defrosting the gooseberry does not lose its taste.
From the hostess is required to thoroughly wash the berry, sorting it, so as not to get spoiled. Now it is necessary to mix it well, for this you can use a tolkushku, meat grinder, blender or just do it manually. Berry, minced or crushed, should stand in sugar, it should dissolve all, so that the jam turns out to be of a uniform consistency and during food after defrosting the grains do not creak on teeth. The proportion of berry mass and sugar is 1: 2.
The classic jam recipe
For the preparation of classic gooseberry jam in the winter will need a clean and sorted berry, a little water and sugar. For each glass of gooseberry take 2 cups of sand, this ratio is suitable for any recipe with these berries.
For cooking, it is best to use a saucepan with a slightly larger volume than the amount of berries. At first the gooseberry is poured into it, then the sugar and some water is poured. The liquid is necessary so that the jam does not stick to the bottom. From the hostess will need to constantly stir the mixture until it boils. On a low heat, the jam should boil for fifteen minutes. Now you can pour in glass jars and roll up.
Jam should be stored in a dark cool place. The berry has a high content of pectin, so the dessert will look like jam or jelly.
Whole Berry Recipe
This is the easiest way to cook from sour gooseberries. For cooking you will need:
- gooseberry;
- water;
- sugar.
A cup of sugar is taken away on a cup of berry; you can add an orange or lemon peel for the original flavor. Very tasty is obtained with raspberries, but it is at the request of the hostess. Some prepare this recipe with mint, because it makes the jam especially fragrant.
To properly cook a dessert from a large gooseberry, it is necessary to carefully watch it on the fire. In the pan you need to put the washed berries, cover the cooked amount of sugar and pour a little water. The proportions depend on the number of gooseberries, but in the saucepan the water should not cover the berry, just one centimeter up from the bottom.
After boiling, boil the jam for five minutes, some turn it off immediately. The main thing is that the berry does not boil soft. Now you can pour on the banks, which together with the lids are pre-sterilized.
With orange and lemon peel
Berries, sugar and citrus peel are poured into the pan and left to stand for several hours. The main thing is to give gooseberry juice, in which sugar dissolves. If you want liquid jam, add a small amount of water or apple juice during cooking. If you do not, it will be thick.
The mixture is brought to a boil over high heat. It will take from six to seven minutes. Reduce the heat to a minimum and extinguish the berries, stirring occasionally, about 10 minutes. At this moment the gooseberry peel bursts and the fruit becomes soft. Remove from heat and allow the jam to cool. The high level of pectin after cooling will make the mixture look like jelly, therefore it is better to spill it hot in the cans.
Green gooseberry is extremely crispy, almost like an apple, with a bright, tart taste. As the ripening berries on the bush become darker, begin to turn red. When they are soft, they make not so tasty jam, so the gooseberry is used half green. A well-cooked product that is stored in the right conditions can stand on the shelf for several years. This is a great original addition to tea.
To learn how to make gooseberry jam with oranges, see the next video.
