How to make gooseberry jam?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Gooseberry blanks are extremely tasty and he althy, and if you add an orange to them, the jam is not only tastier, but the aroma becomes unusual due to the addition of an orange. This jam can be prepared quickly enough.

Gooseberry jam with orange.

Ingredients:

• about two kilograms each of gooseberries and sugar;
• three small oranges.

Gooseberry jam with orange. Preparation:

First, thoroughly wash and sort the gooseberries. We cut off the tails to the base of the gooseberry and twist it in a meat grinder along with oranges.

Next, transfer everything to a deep saucepan and add sugar and mix well. We put the pan on the fire and cook for about twenty minutes, constantly removing the resulting foam.

Pour the finished jam into pre-sterilized jars and roll them up. The jam will turn out to be quite liquid, but gradually cooling down, it will thicken to the required state.

Gooseberry jam withoranges are ready! Bon appetit!

Royal gooseberry jam.

According to this recipe, gooseberry jam was prepared in the old days. It turns out unusually beautiful and fragrant. It will take a lot of time and, of course, patience to prepare it, but the result obtained will pay off all your efforts. Emerald-colored gooseberries in amber syrup are the indescribable pride of any housewife and, moreover, a wonderful delicacy.

Ingredients:

• tight and large gooseberries, about one kilogram;
• one and a half kilograms of sugar;
• water, about two glasses;
• cherry leaves - 15 pieces.

Royal gooseberry jam. Preparation:

First you need to select dense and tight gooseberries of large size. Then we wash them in a little warm water and cut off the tails on both sides. With the tip of a sharp knife, cut each gooseberry and remove all the seeds from it. The easiest way to do this is with hairpins. Next, wash the gooseberries again.

Then we select fresh cherry leaves so that they do not have any damage, and wash them under running warm water. Gently pour the berries and fresh cherry leaves into a suitable size pan. Then we boil water so that it is enough to pour the berries and pour the gooseberries. We leave everything for about six hours. When the gooseberries have cooled, cover the pan with paper.

After six hours, into a bowl containingcook jam, add sugar and pour water from under the berries into it. Heat over low heat until the sugar dissolves. Then carefully pour berries without cherry leaves into it and mix. Cook for about ten minutes and add cherry leaves, cook again for about five minutes until the berries are transparent. If the gooseberries turned out to be too hard, then you can leave the jam after cooking for about five hours and then boil it again for ten minutes. Such jam can be cooked without cherry leaves, but they give a special aroma and a pinkish tint to the jam.

Pour the finished jam into sterilized jars and put in a cool place.

Royal gooseberry jam is ready! Bon appetit!