Grushed gooseberry jam with sugar: a step-by-step recipe for cooking for the winter

Making gooseberry jam mashed with sugar is a simple task. Two components are used: berries and sugar. The process itself is hassle-free and fast. If you cook traditional jam with whole berries, then it is important to maintain the structure, density of gooseberries, and the transparency of the syrup. In this case, all the work is the preparation of berries, their puree and heat treatment of the product. And the taste is excellent - sweet and sour, summer.

Features of making gooseberry jam mashed with sugar

There are two ways of cooking - cold and hot.Jam, grated or twisted in a meat grinder, prepared in a cold way without boiling, retains more vitamins, has a more intense green color, but requires more sugar and special storage conditions. The hot method has its advantages - such jam can be stored as a regular preservation for a very long time.

Required ingredients for the recipe

The recipe for ground gooseberries with sugar can be varied with lemon, orange, cinnamon, but you don’t need to mix additives, each is good in itself. However, the classic recipe involves the use of only two components - gooseberries and granulated sugar. The proportions depend on the method of preparation and the ripeness of the berries. Usually, according to a recipe without cooking, a kilogram or one and a half sugar is taken for 1 kg of berries.

Selection of main ingredients

Grated jam can be prepared both from ripe berries and using slightly underripe ones.

Important! Gooseberries are berries with a high content of pectin. Pectin is more concentrated in the shell, so you should not remove the skin, because it is thanks to pectin that the cooked product acquires the necessary jelly consistency.

Most of all pectin is found just in unripe berries, but red, brownish ones give less jelly, but they are sweeter. Red gooseberries are great for fresh raw harvesting, while greenish and sour gooseberries are better to make classic cooked jam.

Based on the number of berries, you need to focus on the amount of sugar.

Preparing dishes

If a wide basin is preferable when cooking jam from whole berries, then you can cook twisted gooseberries in a regular saucepan or in a cauldron with thick walls. It is important that the walls do not overheat too much, otherwise the jam will burn.

The finished product is packaged in sterilized glass jars. Small jars can be fried in the microwave by pouring a little water into each.Liter ones are calcined for about five minutes in the oven (put the jars in a cold oven!). For raw jam, clean scalded nylon lids are used. The hot food is laid out and corked under boiled metal lids.

How to make twisted gooseberry jam for the winter?

Agree, in the 21st century, when there are various gelling agents at hand, and information about vitamins is in your head, somehow you don’t want to corny preserve tons of sugar boiled together with the most delicate berries in a large basin before losing everything he alth benefits of raw foods.

Yes, and we do not have families as large as our great-grandmothers had. That is why we preserve a little now and first of all we think about usefulness - we prepare raw grated jam:

1. We wash the berries, free from sepals and tails.
2. After drying, pass through a meat grinder or run in a blender.
3. Pour the mass with sugar at the rate of: a kilogram of puree per one and a half kilograms of sugar. Stir.
4. Leave the mass for a couple of hours so that the sugar is completely dissolved. Arrange in clean and dry jars, close with lids.

It is recommended to sprinkle the surface of the jam with sugar - this will protect the workpiece from darkening the top layer and prevent the spread of bacteria.

Second method - hot:

1. Prepared berries fill with water, only slightly covering them, put on fire. After 10 minutes of cooking, the berries will soften, they can be wiped through a sieve or colander. The cake can be used to make compote or pie filling, or used in other baked goods. And pour sugar into the juice in a ratio of 1 to 1 and mix.
2. Cook over low heat, boiling down, but do not forget that the ready-cooled jam will be twice as thick as what was just cooked.
3. Pour into jars, roll up.

Further storage of blanks

Storage of rolled gooseberries is common for similar berry desserts. We keep raw only in the refrigerator or cellar. There are no special conditions for ground gooseberries subjected to heat treatment, it can even be kept in a cupboard.

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