The gooseberry is such a berry that is delicious and fresh, and in the form of various sweet dishes, such as jam and jam. The gooseberry fruits are most suitable for the manufacture of the jam, since they contain pectin substances with jelly-forming properties. This is a dish cooked from green or black varieties of berries, unusually tasty and useful. When cooking jam from the gooseberry, other fruits can add to it that make the taste of dessert even more interesting.
Jam on a classic recipe
Berries should be pre-ripped, removing spoiled fruits, twigs, leaflets. Wash the gooseberry well under running water several times in colander. Berries are taken in the 1: 1 ratio with sugar. If you use sweet varieties, then sugar sand can be taken a little less. One kilogram of fresh berries take 170-180 ml of water.
Cooking
- Put a lot of 3-4 liters in a saucepan of 3-4 liters and pour water. Plate turn on the strong fire. Wait for the mixture will boil, after which the fire is reduced to the medium.
- After 7-10 minutes, the fruits must soften and give juice. Take a saucepan from the stove.
- Sofilant berries need to be chopped into a homogeneous mass. To do this, you can use the second pan of the same volume. On top of the dishes, put a wide sieve, to which we gradually lay out the softening mass. Patch the gooseberry with a spoon or blade, then add a new portion.
- When the whole mass turns out to be in a saucepan, put it back on the stove. Pour sugar sand with small portions, stirring the mixture. Join the jam about 20-30 minutes on slow fire. Periodically remove and remove the foam from the surface.
- When the mass thickens, remove the dishes from the stove and cool down the jam. You can send a dish at once. To store jam, lay out in sterilized banks and close tightly. It is possible to store the product at room temperature or in the refrigerator.
Jam from the gooseberry with an orange
If you add an orange flesh to the classic recipe, the finished dish will acquire an interesting taste. Jam will be sour-sweet, with a pronounced citrus aroma. Sugar and gooseberry are taken in the same proportions as in a classic recipe. Two oranges are added to the main ingredients. It is recommended to pre-remove bones and white films, otherwise, the finished dessert will be patched.
Cooking
- The gooseberry and the flesh of oranges must be chopped to a homogeneous state. To do this, skip them through the juicer or use a blender. The resulting mass is shifted into the pot of medium size and put on the middle fire.
- Add sugar sand to the ingredients, snipping it with a thin flowing. Bring the mixture to a boil, removing from the surface of the foam.
- Magnaya boil 30-35 minutes until it starts thick. Ready jam will be slightly transparent in appearance. Instead of oranges, lemons can be used. The pulp of two large lemons is added to the same proportions of berries and sugar.
With red currant
Very successful for the preparation of the jam is a combination of gooseberry and red currant. The finished dish of these components has a bright pleasant taste, in addition, it is unusually useful for health. Jam will be saturated with substances that contribute to strengthening the walls of blood vessels and positively affecting the blood circuit system. Berries need to be taken in the ratio of 1: 1 and add the same amount of sugar to them.
Cooking
- Prepared berries (deuried from garbage and washed) put in the bowl of the blender and grind to a homogeneous mass. You can skip the fruits through the auger juicer.
- In the resulting mixture, add sugar sand, mix. Place the saucepan on the middle fire and bring the mass to a boil.
- After that, see the jam about 35-40 minutes, removing the foam and stirring constantly. After thickening a mixture, dishes remove from the stove. Jam cool down and serve to the table or spread the jars.
In order to prepare such a tasty and useful dessert, like a jam from the gooseberry, it does not take much time. Add other ingredients to the berries on your desire and enjoy the taste of the jam. Experiment with berries and fruits to get a new, unusual taste of dessert.
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