How to cook jam from the gooseberry

From the gooseberry, it turns out a very tasty and beautiful jam. You can cook it both classic and with all sorts of fragrant additives. Read our recipes and take them on the note - very soon they will be useful to you.

1
How to cook gooseberry jam - Classic

For jam, select the middle ripe berry. Remove the tails and dry cups. Gooseberry Wash and dry. Fold it into a wide pelvis and fill with cold water. Bring the mixture to boil and boil 3-4 minutes - during this time the gooseberry will become softer. Next, perepay the sugar and gently mix the contents. Give the sugar to disperse and only then put the hanging on the fire. Boil the jam minutes, and then let him cool for 5 hours. Bring the jam to boil again (the same 5 minutes) and again give it to cool (the same 5 hours). Make 5 or 6 times - the jam should be pretty thick. After the last boiling, decompose the workpiece on sterilized jars and encounter them.

For jam classic you will need:

gooseberry - 1 kg;
water - 125 ml;
sugar - 1 kg.

The jam from the gooseberry is not very well chocked. If you want it to work out in the form of a thick jam, replace the water in the classic recipe for juice fresh red currant. The roaming jam will be very thick, with a delicate aroma of currant and beautiful pinkish color.

2
How to cook jam from the gooseberry - five minute

Prepared gooseberry (1 kg) pour cold water overnight (2 cups). In the morning, drain the fragrant liquid, bring it to a boil and dissolve sugar in it (1 kg). Cook the syrup and lower the sweeping gooseberry in it. Increase the gas to the maximum and cook jam with strong boiling exactly 5 minutes. Hot blank decompose into prepared jars.

This jam is more liquid, but the aroma of fresh gooseberry is clearly felt in it.

3
How to cook gooseberry jam - orange

You will need:

red gooseberry - 1 kg;
fresh oranges - 2 pcs;
sugar - 1 kg 300 g

At the gooseberry, remove the tails and sewers. Oranges wash hot water and cut down on slices along with the skin. Remove the bones if they fell. Gooseberries and oranges twist on a meat grinder or a blender. Put the mass with sugar and let it dissolve. Boil the goose-orange jam for 3 receptions (5 minutes of cooking, 5 hours of standings). Farming jam on banks while it is hot.

4
How to cook jam jam from gooseberry - Walnut with vanilla

Buy a large gooseberry. Each yoke range along the half, not reaching the end. Through the resulting hole, gently squeeze the bones. Each berry is a small piece of walnut.

Cook syrup from water, sugar and vanillin. In the hot syrup, lay out berries with nuts and bring the jam to a boil. The first time you boost it 2 minutes, and then let it cool for 6 hours. The second time you boil 3 minutes, let it cool for 5 hours. Three times boil 4 minutes, let cool 4 hours. Four times boil for 5 minutes, let it cool for 3 hours. Five times boil for 6 minutes and immediately decompose on hot jars. They cover them with hot lids.

Products:

Water - 250 ml;.
Sugar - 1 kg.
Gooseberry - 1 kg.
Vanillin - 1 bag.
Kernel nuts - 100 g

4
How to cook jam from a gooseberry with a cherry flavor

Take a big handful of fresh cherry leaves and wash them well. Leaves pour with one glass of water and weld 15 minutes. Perfoliate the resulting decoction, but leave 5 leaves in it for greater aroma of jam. Add 1 kg of sugar to the resulting cherry water and weld the syrup. In hot syrup, put 1 kg of gooseberry peeled from the bones (as for walnut jam). Cook this jam at a time constantly stirring. Cooking time - 10-15 minutes (depends on the desired density).