Black gooseberry jam: a simple recipe for the winter with a photo

Jam made from black gooseberries is he althier than jam made from its green counterpart. Seaming requires the use of a minimum of ingredients. In addition, after heat treatment, all the useful properties of berries are preserved in the dessert. For this reason, this jam is often used as a folk remedy for various diseases.

Features of making black gooseberry jam

In order for the gooseberry jam not to lose its shape as a result of heat treatment, and also not to lose some of its useful properties, you need to remember some features:

1. Unripe or overripe berries should not be used for brown gooseberry jam.
2. If you want the jam to be thicker, you should add gelatin there.
3. When using various thickeners, pay attention to all recommendations written by the manufacturer.
4. Before making jam, the black negus is not only washed and dried, but also the stem is cut off.
5. It is worth refusing to use aluminum utensils when making jam, because, reacting with gooseberries, it releases harmful substances.
6. Jars for jam must be sterilized. You should also stop using plastic caps.

Essential Products

To prepare dessert you need to take:

• 1 kg gooseberries;
• 1 kg fine granulated sugar;
• 500ml water;
• mint or currant leaves.

Selection and preparation of ingredients

Fruits should be prepared by boiling:

1. First of all, the berries are sorted out to remove rotten or overripe ones.
2. The stem is removed from the berries.
3. The gooseberries are poured into a container filled with water, and then washed. In the event that the berries are too contaminated, the procedure is repeated.
4. Then the fruits are dried. The best option is to spread the gooseberries on a towel that will quickly absorb moisture.
5. In order for the black negus not to burst during jam cooking, it is pierced with a toothpick.

Rules for preparing dishes

Before making jam, all glass containers are sterilized so that it does not ferment. Initially, jars and lids are checked for integrity .

Then the container is processed in one of four ways:

1. In the microwave.

First, the jars are washed with soda, dried and wiped with a terry towel. Next, water is poured into the container so that it fills up to 2 cm from the bottom.

After that, the jars are placed in the microwave for 6 minutes, after setting the maximum power.

2. In the oven.

The container is washed with soda and then dried. Then put in the oven with the neck down. The oven time can vary from 15 to 30 minutes.

3. For a couple.

Jars and lids are washed with soda, it is not necessary to dry them. Then boil water in a saucepan, where the lids are placed. A metal colander is placed on top, where the jars are placed upside down. Sterilization time takes from 10 to 30 minutes depending on the volume of the container.

4. In the water.

All containers and lids are washed with soda, then placed in a large saucepan pre-filled with water. After that, the pan is put on fire and brought to a boil. 5 minutes is enough for sterilization.

How to make dark gooseberry jam

First of all, water is mixed with sugar and put on fire, waiting until the grains dissolve. As soon as the solution thickens, currant or mint leaves are added. After that, the berries fall asleep and let it brew for 3 hours. Next, you need to turn on the fire again and cook for 10 minutes. Then the foliage is removed, and the jam is poured into jars.

How and how much you can store blanks

Blanks should be stored at a temperature of 10 to 15 degrees above zero. At the same time, direct sunlight should not penetrate into the room, and the air should not be humid.

In such conditions, jam can be stored up to 3 years. However, every year the properties of the berries will decrease, and the taste will change. For this reason, it is recommended to store gooseberry jam for 1 year.

Recommended