Tasty red gooseberry jam in 10 minutes
You can make red gooseberry jam in 10 minutes. However, it should be borne in mind that this is the time required for cooking jam without preparing the berries. It takes a lot of time to harvest and prepare the berries for processing. Gooseberries are an aristocrat among garden berries, but not everyone is sure of that. Starting with collecting some problems with him - cruel thorns discourage any desire to harvest, and yet you also have to cut the noses with ponytails. But the result is worth it, the jam is excellent, one of the most, in my opinion, fragrant, and the taste is such that it is impossible to tear yourself away from the can.
In large volumes, I do not make such preparations, but I always hide 2-3 jars of delicious jam in the pantry for the winter.
- Time for preparing: 30 minutes
- Amount: 500 ml
Ingredients for Delicious Red Gooseberry Jam in 10 Minutes
- 500 g of red gooseberries;
- 350 g of sugar;
- 4 g of pectin powder;
- 2-3 leaves of lemon;
- zest of lime or lemon;
A method of making delicious red gooseberry jam in 10 minutes
We collect the red gooseberries from the bush a little immature so that the berries are not soft, but slightly elastic. Overripe gooseberries are not suitable for this recipe; you can make tkemali sauce or jam from it.
We take ordinary scissors, cut off the tails and noses from each berry. This monotonous process should strengthen the nervous system, but for someone like ..., it all depends on the number of berries.
Put the cleaned gooseberries in a colander, rinse with running water.
Then we place the berries in a bowl, pour cold water, leave for a while so that the debris sticking to the soak, then rinse again in a colander.
Next, cut each berry with a sharp knife in half. This painstaking work will also help to make jam faster.
Pour about 100 ml of water into a saucepan, put a couple of leaves of lemon (mandarin, orange, in a word - any citrus) and silent citrus zest - in this recipe is lime zest. Bring the broth to a boil, pour sugar in a few minutes.
We get the flavorings from the syrup (lemon leaves and zest), boil the syrup for 5 minutes until the sugar is completely dissolved.
Gooseberries are poured into boiling syrup, gently mix, cook over low heat for 7 minutes after boiling.
Mix a little granulated sugar with pectin powder. Separately, pectin is not added to jam or jam - it, like starch in jelly, will turn into a slippery lump, if you plump the entire portion into a pan. To avoid such unpleasant consequences make a mixture of pectin and sugar.
Remove the pan from the stove, add the dry mixture (sugar pectin) in small portions, mix gently.
Again we send the pan to the fire, bring to a boil, after 3 minutes remove from the stove - jam with pectin can not be boiled for more than 5 minutes.
In a prepared clean, dry jar we transfer the hot jam from red gooseberries, after cooling, close tightly with a lid or tie with parchment.
We remove the workpieces in a dry, dark place, for example, in an unheated closet or pantry. Storage temperature is not higher than +17 degrees Celsius.