The best recipes for delicious jam from gooseberries and their tricks

Only one single bush of gooseberry can yield up to 25 kg of berries, so lucky owners of this shrub often have to deal with the problem of processing the crop. In such cases, various recipes of gooseberry jam will come to the rescue, which will bring to the everyday winter menu really summer notes.

Popular recipes

Today you can cook jam from any product in various ways, and it is not always necessary to resort to the help of a conventional cooker. Practically in any kitchen you can find a multivark or bread maker, which is not only suitable for this purpose, but also greatly simplifies the cooking process.

Classic recipe

Traditionally, jam and sugar are required for the preparation of jam. For 1 kg of gooseberries, 800 g of granulated sugar is usually used, but depending on the taste preferences, the amount of sugar can either be slightly increased or slightly reduced.

Washed and dried gooseberries are covered in a deep frying pan, poured with boiling water, so that the water only slightly covers the berries, and cook the mixture until the gooseberry softens. After that, the liquid is drained, and the berries are ground with a blender. The resulting mashed potatoes are again heated and sugar is added. The mixture quickly thickens, so it must be mixed regularly. The jam is boiled to the desired consistency, packaged in hot, sterile jars and rolled up.

The consistency of the future jam depends on the degree of crushing of the berries with the blender

Jam from the multiwool

To make jam from gooseberries in a multivark you will need:

• 1 kg of gooseberry;
• 1 tbsp.l.lemon peel;
• 0,7 kg of sugar;
• ½ tsp.cinnamon.

Berries are washed, cleared from the pedicels and laid together with other ingredients in the bowl multivarka. Depending on the model of the device, choose the mode "Baking" or "Quenching".After 30 minutes, check the jam, if necessary, mix it and leave for another 30 minutes. So do it again. Thus, it usually takes 90 minutes to prepare the jam in a multivark. The finished product is laid out on sterile jars and rolled up.

Tip: you can sterilize the jars immediately during cooking, for this you need to install a container for steaming in the bowl and put the cans in the bottom up.

Jam from gooseberries and citrus fruits

From products it will be required:

• 1 kg of sugar;
  
  
  
• 1 kg of gooseberry;
• 2 grapefruit or orange.

Berries are washed and cleaned from the pedicels. Citrus after a thorough washing is cut into slices and pulls out all the bones. Berries along with the selected citrus are passed through a meat grinder. If an orange is chosen, it is crushed with the peel, if grapefruit, then the skin and all membranes are best removed. The resulting mass is injected with sugar, mixed well and placed on a weak fire. After the mixture boils, wait 5-10 minutes and turn off the stove. Ready jam is laid on sterile jars and rolled.

Tip: The fruit and berry mixture obtained after grinding in the meat grinder is not necessarily boiled, as it is perfectly stored in a closed container in the refrigerator, in which case it retains several times more vitamins than in jam.

"Green" jam

For preparation of this type of goodies it is necessary to take:

• 0,65 kg of green gooseberries;
• 0,6 kg of kiwi fruit;
• 1 tbsp.l.lemon peel;
• 0,6 kg of sugar;
• 4 tbsp.l.lemon juice.

Fruits are ground with a meat grinder and mixed with sugar, lemon juice and zest. The mixture is brought to a boil, boiled for 5-10 minutes and packaged in sterile jars.

Secrets of cooking

Conventional jam from gooseberry has a pale color and not very pronounced taste, so this delicacy is not to much taste. But there are some tricks that will help to give this useful product a rich color, unique taste and aroma.

1. It is better to choose red gooseberries for preparation of intense pink jam. If there is none at hand, the juice of red currant can be used as a natural colorant. He will not break the taste of the workpiece, and its color will make it more interesting.
   

   A mixture of red and green gooseberries produces jam with an incredibly appetizing color and aroma of
2. . To make the billet transparent, it should be cooked on a sufficiently strong fire, always stirring constantly.
3. The most delicious jam, unlike jam, is obtained from ripe or even ripe gooseberry.
4. To give the jam the original taste, during the preparation it is necessary to use spices and condiments, for example:
   • cinnamon;
   • vanilla;
   • lemon juice or citrus peel;
   • mint;
   • thyme;
   • baldness.
5. For those who prefer thick jam, it is recommended to cook it with the addition of pulp of banana, grapefruit, kiwi or simply enter a natural vegetable gelling agent - pectin. This will not only make the consistency of the finished product more dense, but also positively affect its flavor properties. But, using pectin, you need to be careful, since in gooseberries its content is higher than in most other berries.
6. How to cook jam from gooseberry to make it tender? For this, it is very important to remove not only all the tails, but also the seeds when preparing the berries. The fastest way to do this is with a screw-type juicer, but if there is no such device in the house, you can do without it. Tails are cut with scissors or nipped off with nails, and the seeds are most conveniently picked from the halves of the berries by a hairpin.
7. You can cook not more than 10 kg of berries at a time, because otherwise the jam will necessarily burn and will get an unpleasant taste and smell.
8. Prepare the workpiece in a bowl of aluminum or stainless steel.