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Making gooseberry jam, mashed with sugar, is a simple task. Two components are used: berries and sugar. The process itself is not troublesome, fast. If you prepare traditional jam with whole berries, then it is important to preserve the structure, density of the gooseberry, and the transparency of the syrup. In this case, all the work is the preparation of berries, their purération and heat treatment of the product. And the taste is excellent - sweet and sour, summer.
Features of cooking gooseberry jam, mashed with sugar
There are two cooking methods - cold and hot. Jam, grated or rolled in a meat grinder, prepared in a cold way without boiling, retains more vitamins, has a more intense green color, but requires a greater investment of sugar and special storage conditions. The hot method has its advantages - such jam can be stored as a regular preservation for a very long time.
Required ingredients for the recipe
The recipe for gooseberry ground with sugar can be varied with lemon, orange, cinnamon, but you do not need to mix additives, each is good in itself. However, the classic recipe involves the use of only two components - gooseberries and granulated sugar. The proportions depend on the preparation method and the ripeness of the berries. Usually, according to a recipe, without cooking, 1 kg of berries is a kilogram or a half of sugar.
Selection of main ingredients
The grated jam can be made both from ripe berries and using slightly unripe ones.
Important! Gooseberry is a berry with a high pectin content. Pectin is more concentrated in the shell, so it is not worth removing the skin, because it is thanks to pectin that the cooked product acquires the required jelly consistency.
Most of all pectin is contained in unripe berries, but red, brownish ones give less jelly, but they are sweeter. Red gooseberries are perfect for fresh raw preparations, while greenish and sour gooseberries are better for making classic cooked jam.
Based on the number of berries, you need to focus on the amount of sugar.
If a wide basin is preferable when cooking jam from whole berries, then you can cook twisted gooseberries in a regular saucepan or in a cauldron with thick walls. It is important that the walls do not overheat too much, otherwise the jam will burn.
The finished product is packed in sterilized glass jars. Small jars can be microwaved with a little water in each. Liters are calcined for about five minutes in the oven (you should put the jars in a cold oven!). For raw jam, clean scalded nylon lids are used. Hot laid out and corked under boiled metal lids.
How to cook twisted gooseberry jam for the winter?
Agree, in the 21st century, when there are various gelling substances at hand, and information about vitamins in your head, you somehow do not want to banally preserve tons of sugar boiled together with the most delicate berries in a large basin until you lose everything useful that is in raw foods.
And we do not have families so large that our great-grandmothers had. Therefore, we preserve little now and the first thing we think about is usefulness - we prepare raw grated jam:
- We wash the berries, free them from sepals and tails.
- After drying, pass through a meat grinder or run in a blender.
- Sprinkle the mass with sugar at the rate of: a kilogram of puree for one and a half kilograms of sugar. We mix.
- We leave the mass for a couple of hours so that the sugar is completely dissolved. We lay out in clean and dry jars, close with lids.
It is recommended to sprinkle the surface of the jam with sugar - this will protect the workpiece from darkening the top layer and prevent the spread of bacteria.
Method two - hot:
- Pour the prepared berries with water, cover them only slightly, put on fire. After 10 minutes of cooking, the berries will soften, they can be wiped through a sieve or colander. The cake can be used to make compote or pie filling, or used in other baked goods. And pour sugar into the juice in a ratio of 1 to 1 and mix.
- We cook over low heat, boiling, but do not forget that the finished cooled jam will be twice as thick as what has just been prepared.
- Pour into jars, roll up.
Further storage of workpieces
Storing rolled gooseberries is common for these berry desserts. We keep raw only in the refrigerator or cellar. There are no special conditions for ground gooseberries, subjected to heat treatment, they can be kept even in a closet.