Table of contents:
- Ingredients for "Pyatiminutka" gooseberry jam for the winter
- Method of preparing thick gooseberry jam "Pyatiminutka" for the winter
Video: Thick Gooseberry Jam "Pyatiminutka" For The Winter. Step-by-step Recipe With Photo
Delicious gooseberry jam "Pyatiminutka" for the winter is prepared without boiling syrup. The skin on the berries is dense, so they give off juice with difficulty. In order not to prepare syrup with water, cut the berries in half, with large gooseberries it's easy, they will release a lot of juice. We'll have to tinker, but nothing can be done, he is such a gooseberry. But what a thick and tasty jam it turns out, just like jelly. Sometimes gooseberry jam is called emerald jam. Unfortunately, I do not know the secret of preserving the emerald color of berries in the process of making jam, I think that whoever reveals this secret will receive the Nobel Prize. No matter how hard you try, after 5 minutes of boiling, the bright green color turns brown-green, and there is nothing you can do about it, and if you cook for about half an hour, then the jam will turn almost brown. Gooseberry jam "Pyatiminutka" for the winter,cooked according to this recipe, the color will turn out to be as close to green and very, very tasty.
- Cooking time: 24 hours
- Quantity: 1 L
Ingredients for "Pyatiminutka" gooseberry jam for the winter
- 1 kg of green gooseberries;
- 1.3 kg of granulated sugar.
Method of preparing thick gooseberry jam "Pyatiminutka" for the winter
In this recipe, large green gooseberries. We sort out the harvested harvest for gooseberry jam, leaving only whole berries without signs of damage and damage. We cut off the noses and tails with scissors, scissors are the first assistant in this matter.
Fill the berries with cold water, leave for 10-15 minutes to “thaw” the adhering debris, then rinse with running water.
Cut the gooseberries in half with a sharp knife. In some recipes, the center with seeds is removed from the berries, in my opinion, this is superfluous, because everything in gooseberries is delicious.
Put the chopped berries in a container for cooking jam, add granulated sugar, shake so that the sugar evenly spills out. For cooking, use wide casseroles with low sides or a classic copper basin.
Leave the gooseberries in sugar for 10-12 hours. It is convenient to leave the sugar with gooseberries overnight and boil the next day. In about 10 hours, a lot of juice will be released, the sugar will almost completely melt. If you cook this way, you do not need to cook the sugar syrup and therefore add extra water.
Put on the stove, bring to a boil over medium heat. If there is unsoluble sugar at the bottom, gently stir with a wooden spatula. Boil for 5 minutes. We shake the basin, collect the foam.
We leave for 6-8 hours at room temperature. The photo clearly shows that after the first heating to a boil, the color of the jam has slightly faded.
After 6-8 hours, again heat to a boil, boil again for 5 minutes, so the "Five-Minute" jam. We again drive the foam to the center and again cool it completely.
With the specified proportion of sugar, two boils are enough. If you are worried that the jam will not stand well, then you can bring it to a boil and boil it again. Put the cooled gooseberry jam "Pyatiminutka" for the winter in dry sterilized jars and close tightly with clean lids. Store in a dark place.