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Video: Assorted Berry Jam - The Taste Of A Summer Garden. Step-by-step Recipe With Photo
Assorted berry jam of black and red currants, strawberries, raspberries, gooseberries is the most delicious preparation for the winter. A small jar contains all the aromas of the summer garden, it's just an explosion of flavors! Pectin-rich red currants and a small amount of gelling sugar allow you to achieve a very thick consistency without long boiling. We collect fresh berries just before cooking. It is better to cook jam from the berries collected the day before cooking, although this applies only to raspberries and strawberries. Black and red currants and gooseberries can be stored in the refrigerator for 2-3 days without damage.
Any garden berries are suitable for assorted berries, it is desirable that one variety dominates. In this recipe, black currant plays the first violin, the rest of the ingredients set off its taste.
- Cooking time: 60 minutes
- Quantity: several cans of 0.5 l
Ingredients for Assorted Berry Jam
- 1 kg of black currant;
- 500 g red currant;
- 250 g raspberries;
- 250 g of garden strawberries;
- 150 g gooseberries;
- 2 kg of granulated sugar;
- 500 g gelling sugar (1: 1).
Method of making assorted berry jam
Assorted garden berries for this recipe.
We sort out the raspberries, remove the stalks, leaves, garbage. We dissolve a little table salt in water, put the berries, leave for a while so that the larvae float to the surface. We remove debris from the surface of the water with a slotted spoon, rinse the raspberries.
Garden strawberries add a sophisticated flavor to any jam or jam. Even half a glass of berries will cope with this task. So, we cut off the sepals from the strawberries, and send the berries to a bowl.
Tear off the red currants from the twigs, pour into a bowl.
Cut off the noses and tails of the gooseberry. Tear off the black currant from the twigs. There are patient people whose perseverance is enough to rid the berries of dry spouts. I do not fall into this category, so I always boil the berries unpeeled. By the way, this does not affect the taste, the spouts simply become invisible.
Add gooseberries and currants to the rest of the berries. We put everything in a colander, rinse with cold running water under the tap.
Pour the berries into a cooking bowl. For these purposes, a copper basin or a wide saucepan is best suited.
Pour granulated sugar on wet berries, shake, leave for 30 minutes to let the juice stand out, then put the dishes on the stove. We heat slowly, sometimes shake and shake, so that the foam accumulates in the center. Remove the foam with a spoon, cook for 25-30 minutes.
After half an hour, add gelling sugar in small portions, mix gently, bring to a boil.
Cook thick assorted berry jam 5 minutes after boiling, remove the foam for the last time and remove the basin from the heat, cool to room temperature.
Dry the thoroughly washed jars in an oven for several minutes, put the cooled berry jam into dry jars, close them with lids or wax paper.
For storage, we put the thick assorted berry jam in a dry, dark place. These blanks can be stored at room temperature.