Table of contents:
- Ingredients for making gooseberry jam for the winter:
- A method of making gooseberry jam for the winter
Video: Gooseberry Jam For The Winter. Step-by-step Recipe With Photo
Gooseberry jam for the winter, which is otherwise called in the old manner "gooseberry" jam, is made from slightly unripe gooseberries of bright green bottle color. It is better to make jam or jelly from overripe and red berries, they also make good preparations, since these berries contain quite a lot of pectin.
The tart taste of gooseberry jam is added with cherry leaves, you need very few of them - 10-15 pieces per 1 kilogram of berries. The widespread opinion that it is cherry leaves that give the jam a green color is only partially true. The leaves really turn the syrup green at first, it is almost impossible to maintain this bottle brightness. You will have to cook in several steps, and boil for literally a few minutes. Despite the fact that the skin of the berries is quite dense, and unripe gooseberries taste sour, it is better to sacrifice beauty and cook classic jam, slightly greenish, but incredibly tasty.
- Cooking time: 24 hours
- Quantity: 1 L
Ingredients for making gooseberry jam for the winter:
- 1 kg of green gooseberries;
- 1.5 kg of granulated sugar;
- 100 ml of water;
- cherry leaves.
A method of making gooseberry jam for the winter
We collect a little unripe berries. Then begins the not the most pleasant preparation procedure - peeling the gooseberries. You need to completely cut off dry noses and tails. As a child, when my grandmother and mother used child slave labor to the full, I often had to pluck berries. In adulthood, I realized that with the help of scissors, the process goes much faster.
So, we cut the gooseberries, remove the leaves and debris.
To prevent the berries from bursting during cooking, we prick them with a toothpick or a special device that does this. We often stick sewing needles into the wine cork. This kitchen gadget is useful not only for jam, but also for chopping vegetables.
Pour the chopped berries with cold water, put the bowl in the refrigerator for 20 minutes.
Mix half the granulated sugar and water. We put the saucepan on the stove, boil the syrup for a few minutes.
Pour the hot syrup into a bowl with gooseberries, add cherry leaves. I put a twig with leaves in a bowl of jam - it's easy to get it out, I don't have to catch the scattered leaves.
To achieve the desired result - the berries are transparent, the color is green, you have to work hard. So, bring the mass to a boil, boil for 5-7 minutes, remove from heat, leave in syrup for 10 hours.
Then we take out the gooseberries and cherry leaves with a slotted spoon, add the remaining granulated sugar to the syrup, boil for 5-7 minutes, return the berries to the boiling syrup, remove the dishes from the stove.
We leave the jam alone for a few more hours. Then bring to a boil for the last time, cook for 15 minutes over low heat, remove the foam.
We pack the hot mass of gooseberry jam in prepared clean and dry jars. Put a piece of parchment dipped in vodka on top. Close with boiled varnished lids or tie with a clean cloth.
All that remains is to put the samovar on, bake homemade cookies and sit the family at the table - drink tea with gooseberry jam!
Gooseberry jam for the winter is ready. Bon Appetit!