The gooseberry is often called northern grapes. Its berries contain about 1.3% of citric and apple acid, from 5 to 10% of sugars, it is a lot of vitamin C and pectinaceous substances. The last circumstance does this culture the most suitable for preparation of jam as pectinaceous substances give to weight a jellylike state.
It is required to you
- Gooseberry jam (way 1):
- gooseberry – 1 kg;
- sugar - 500 g;
- water – ½ glasses.
- Gooseberry jam (way 2):
- gooseberry – 1 kg;
- sugar – 500 g.
- Gooseberry jam (way 3):
- gooseberry – 1 kg;
- sugar – 100 g.
- Gooseberry jam (way 4):
- gooseberry – 1 kg;
- sugar – 500-900 g.
- Gooseberry jam with blackcurrant:
- gooseberry - 1 kg;
- blackcurrant – 500 g;
- sugar – 800-900 g.
- Gooseberry and cherry jam:
- gooseberry – 1 kg;
- cherry – 500 g;
- sugar – 800-900 g.
Instruction
1. Preparing a gooseberry for preparations, delete sepals and fruit stems. Throw out the rotten and damaged berries. You cook jam in wide ware from stainless steel with high walls and a wide bottom.
2. Way 1 Wash out immature berries. Prepare a sugar syrup and in the portions lower in it a gooseberry. You cook until ready in one step. Pack on banks and roll up.
3. Way 2 Divide berries into mature and immature. Mature fill up with sugar, add 2-3 tablespoons of water and warm up before softening a baking plate a cover. Then carefully mash berries and ship the gooseberry rest in this weight. You cook on slow fire until ready.
4. Way 3 Lay out a gooseberry in a pan. Pour sugar and you cook 20 minutes, periodically stirring slowly. Hot spread out in banks and pasteurize at a temperature 90osv: half-liter jars – 15 minutes, liter – 20 minutes.
5. Way 4 Select healthy mature berries from gooseberry lump. Mash a half of berries a pestle and warm up before softening with a small amount of water. Then wipe weight through a sieve, mix with sugar and before its full dissolution heat on weak fire. Put other berries in puree and you cook until ready.
6. Jam with blackcurrant Emit juice from currant berries, having poured them sugar and having left for two weeks in the dark cool place. Weld a sugar syrup on juice. When it begins to boil, in the portions lower in it berries and you cook on weak fire, constantly stirring slowly. Interrupt cooking for 10-12 hours if berries of a gooseberry begin to boil soft.
7. Jam of cherry Wash out cherries and remove stones. Leave berries before release of juice, how it became with currant in the previous step. Prepare a sugar syrup in which ship a gooseberry on cherry juice. You cook jam on weak fire until ready, periodically stirring slowly.