Currant and gooseberry jam for the winter: a step-by-step recipe for cooking, storage

Blackcurrant and gooseberry jam is a delicious and unusual delicacy. In a canned state, the berries perfectly retain their taste and nutritional properties. Therefore, when there is frost and cold outside, this fragrant jam will help to cope with blues and apathy, saturate the body with vitamins and microelements.

Cooking Features

The peculiarity of making jam is that water and any additional artificial thickeners are not used. The berries contain enough natural pectin, due to which the desired degree of density appears.

The blank consists of only a few ingredients, while an equal ratio of sugar and berries (all together - both gooseberries and blackcurrants) is taken.

It is advisable to weigh before cooking to avoid mistakes.

Products for the recipe

The list of ingredients for making fragrant jam is minimal. The hostess will need:

kilogram of blackcurrant;
kg of gooseberries;
2 kilos of sugar.

You can optionally add red currants. It will give a little sourness and set off the taste with new notes.

Preparation of ingredients

You need to start by choosing the ingredients for the recipe. Currants are suitable for medium ripeness, you do not need to take the largest and thin-skinned.

A thick-skinned variant is suitable, so the berries do not fall apart during cooking. It is better to pay attention to the middle and late ripening varieties.

Gooseberries must be chosen very ripe, soft and sweet. All berries are thoroughly washed, twigs, leaves that could accidentally fall into the bowl during the picking process are removed. Lay back in a colander and leave to dry completely.

Cooking containers

Preparation of containers is an important point that should not be overlooked. Step-by-step algorithm of actions:

choose jars (up to one liter will be enough);
view them for chips, scratches - these cannot be used);
wash with baking soda and detergent in warm water;
rinse with cold water;
put on sterilization.

You can choose any method of sterilization. The main thing is that it be carried out carefully so that there are no microbes left that can lead to swelling of cans with preservation.

Banks are sent to the oven for 15 minutes or five minutes in the microwave (power 800 W). After undergoing sterilization, they are placed neck down on a clean towel.

How to make gooseberry jam with currants for the winter?

Pre-prepared berries are stacked in a large enamel bowl for cooking. With the help of an immersion blender, they turn into a puree. If we are talking about a small amount of jam, then currants and gooseberries can be rubbed through a sieve.

Jam should be homogeneous, so before starting cooking, they carefully look to see if all the berries have been ground well, if there are any lumps left.

The puree is mixed and poisoned on a slow fire. After five minutes of cooking, sugar is added and mixed. You need to cook until the sugar is completely split, and then until the composition thickens.

No artificial thickeners or flavors are needed for this jam. If thickening does not occur for a long time, then it is probably a matter of a large amount of juice released.

Try leaving the composition at room temperature for 4 hours, and then start cooking again on the stove. The foam must be removed, otherwise the confiture will become cloudy. In order for the color to remain saturated and not lose transparency, you will need to constantly stir the jam, to prevent the formation of foam on top.