Gooseberry and kiwi jam for the winter: recipes without cooking and with cooking, photo

Some do not like gooseberries for their sourness, but if you make jam from this sour berry, and even with interesting additives, it turns out very tasty and he althy. After all, gooseberries are a storehouse of vitamins, including substances that protect us from radiation. Therefore, we are preparing an unusual, fragrant, slightly sour, but such a delicious gooseberry jam with kiwi.

Features of the recipe

This jam is tender, savory and full of vitamins. Often in recipes you can find the name "emerald". In fact, it is almost impossible to achieve a really pronounced green-emerald color, although fresh kiwi, and even more so gooseberries, can be very bright in color.

It's all about the chlorophyll pigment, which is lost during cooking, so the berries, like fruits and vegetables, lose their pronounced green color. And if, when cooking vegetables, you can save the pigment with a small amount of soda added to the water, then such a trick will not work with jam. It remains only to put up with some brownishness of cooked berries, or to cook "live", that is, raw, jam. We will talk about each of the methods and how to make such a jam for the winter.

A few more common points that unite all gooseberry jam recipes:

each berry is cleaned and neatly cut off tails;
so that the gooseberry skin does not burst during cooking, and the sugar syrup penetrates evenly into the berries, they need to be pierced with a toothpick or a needle;
if you want to make jam with a lower calorie content, it is recommended to reduce the classic ratio of sugar and berries and add dry pectin powder as an alternative thickener.

When cooking jam, do not forget to periodically collect the foam.

Jam Ingredients

We will need green gooseberries, kiwi fruits, granulated sugar, to improve the flavor of a sprig of mint (optional). You can use pectin or other natural thickener.

Raw material selection rules

Kiwi fruits must be strong for harvesting with pieces of fruit. For mashed jam, berries of any ripeness are suitable. For high-quality jam, we take gooseberries that are dense, slightly unripe, discarding crumpled, overripe ones. Rotten specimens are not allowed for processing.

How to prepare the container?

Despite the sugar, which is in abundance in recipes, jam tends to ferment at the slightest violation of the technology or cleanliness of the container.Therefore, even if the jam is cooked, we always boil containers for layout and lids. Raw jam is also laid out in well-sterilized and dried jars and under dry lids.

Small half-liter jars are well sterilized in the microwave, splashing a little water on the bottom. Larger containers are fried in the oven or steamed - on a boiling kettle .

Step by step process

You can make regular jam with pieces of fruit or jam.

Whole gooseberry jam

We take products based on a kilogram of gooseberries:

1 kg of granulated sugar;
4 large kiwi fruits;
100 ml of water.

Progress:

Peel off the kiwi skin and cut into random pieces.
Sprinkle sugar to make juice.
Meanwhile sort through the gooseberries and prepare for cooking.
Pour water into a bowl with kiwi and sugar, put on a small fire. Stir and wait for the sugar to dissolve.
When the sugar has dissolved, pour in the gooseberries, wait until it boils.
Cook on low heat for 5 minutes, then transfer to jars and roll up.

Jam like jam

Pleasant and not cloying jam is obtained by passing berries and kiwi through a meat grinder and cooking like jam, with the addition of pectin.

For the amount of gooseberries equal to a liter jar, you will need:

0.5 kg of sugar;
3 kiwi fruits;
sprig of mint;
a bag of pectin or gelfix.

When using pectin, carefully look at the recommendations for use on the package.

Cook like this:

Crank kiwi with gooseberries through a meat grinder.
Pour the pectin powder into 2 cups of sugar and mix - so the pectin will dissolve evenly into the jam.
Pour into the prepared mass, mix and put on fire.
As soon as it boils, add the rest of the sugar and boil over low heat for 5 minutes, stirring all the time so as not to burn. Shortly before the end of cooking, put a sprig of mint, it gives a charming aroma of freshness and summer.
Pour the finished jam into prepared jars and roll up.

Option without cooking

Very tasty, he althy and fragrant blank comes out without cooking. Products:

1 kg of gooseberries and kiwi (proportions are arbitrary, the total weight is important);
2 kg of sugar.

Cooking:

Mind peeled berries and fruits through a meat grinder.
Add sugar, stir with wooden spatula.
Leave for 12 hours for the sugar to dissolve. Periodically stir the sweet mass.
Spread into steamed and dry jars, close with nylon lids.
Put in refrigerator.

How to store jam?

The blanks are stored ideally in the cold. But if the jam is cooked, it is perfectly worth it in the usual cool place. The jam is fresh, without cooking, it should only be kept in the refrigerator or cellar.