Gooseberry and raspberry jam: a delicious recipe for cooking for the winter

Fragrant sour gooseberry and raspberry jam is perfect for cold and long family evenings. Gooseberries themselves in our country began to be grown later than raspberries, and for a long time they called it bersen. Prior to that, it was actively grown in some western countries of Europe and in northern Africa. Thanks to the sourness present, in the seventeenth century, wine was made from bersen. Gooseberries and raspberries were Alexander Pushkin's favorite berries.

Features of making gooseberry jam with raspberries for the winter

Since the yield of gooseberries is usually larger than the yield of raspberries, it is allowed to increase its ratio in the recipe. This jam will become more jelly-like and sour.

Gooseberries and raspberries contain a large amount of vitamins. Jam from them is useful to drink with colds and flu. Cooked together, they are twice as he althy and delicious.

Due to its juicy consistency, the jam can turn out to be liquid, especially if the ratio of raspberries was higher than or equal to gooseberries. In this case, it is necessary to increase the amount of sugar or add it to the finished jam and cook a little over low heat.

Required Ingredients

According to the classic jam recipe, you will need the following ingredients:

500 grams of gooseberries;
500 grams of raspberries;
a kilo of sugar.

Product selection

It is not difficult to select raspberries for making jam, but the situation is different with gooseberries. The fruits of this berry must be chosen not too ripe and not too green, and hard.

The berries should be slightly underripe, they will make a thick, he althy and fragrant jam.

It is necessary to select large-sized bersen fruits. But any raspberry will do, even slightly rumpled. Anyway, when cooking, it will completely lose its shape and boil soft.

Preparation of containers

Before starting the cooking process itself, it is necessary to prepare all the necessary containers. It must be perfectly clean. Germs entering closed jars will reduce the shelf life of the product.

Glass jars and lids are thoroughly washed in a soda solution. The water should be almost hot.

Then you need to rinse the lids and jars several times in cold water. Banks must be sterilized within 15 minutes. Covers put in boiling water and boil for a minute.

Pots, spoons and other required utensils should also be thoroughly washed.

How to make gooseberry and raspberry jam at home?

Step-by-step jam preparation:

Cut the gooseberries on both sides. Rinse under running water. Pierce the fruits in a couple of places, so they will give more juice. Pour the berries into a container and pour half of the granulated sugar on top.
Add raspberries on top (no need to wash). Sprinkle the remaining sugar on top. Cover with several times folded gauze and leave for several hours for the juice to appear from the berries.
Put on the stove and bring to a boil over medium heat, stirring constantly. Then make the fire weak and cook for about 5 minutes. It is necessary to remove the emerging foam all the time. Remove the pot of jam from the stove and leave for three hours.
Put back on the stove and bring to a boil over low heat. Stir and remove foam. When the jam turns ruby and the gooseberries burst, the jam can be removed from the heat.
Pour the finished jam into jars and screw on the lids.

Storage rules

Ready-made gooseberry and raspberry jam can be stored in a dark cabinet. But to increase the shelf life, it is recommended to lower the jars into the cellar or store them in the refrigerator. Cans should not be exposed to direct sunlight. When moving jars, avoid deformation of the lids - the ingress of air and germs will spoil the product.