Very unusual, but tasty combination of ripe currant and gooseberry in jam will pleasantly surprise many.
It is required to you
- - 1 kg is fresher than some currant;
- - 1 kg of fresh gooseberries;
- - 1 kg of sugar;
- - 50 g of sticks of cinnamon;
- - 20 g of cherry leaves.
Instruction
1. Any grade of a gooseberry, the main thing well will be suitable for this recipe - that berries were not strongly small, it is better to take large, they are more juicy. It is the best of all to take currant black, it shades taste of a gooseberry better. But it is possible to make such any currant jam though white or red, everything depends on your flavoring preferences.
2. In cool water well wash out a gooseberry, cast away it on a large wide sieve or a colander that it dried a little. Small scissors cut off tails and the ends. A big Gipsy needle pierce through each berry several times in different places.
3. Well wash out currant, also cast away on a sieve and let's dry. Remove branches and leaves if they are. In a big cup of the blender well shake up currant. Through a gauze wring out currant juice in a cup.
4. Pour into a big pan water liter. Wash cherry leaves and lower in water, let's them boil twenty minutes, then take out and you will throw out. Add a cinnamon stick, let they will boil too. Dilute broth from leaves still with water, add sugar and mix to uniformity and so far sugar completely won't be dissolved.
5. Add a gooseberry and you cook half an hour as jam, then scum and add currant juice, boil twenty more minutes. Cool ready jam and spread out on banks.