Gooseberry Jam for the winter

Send

Gooseberry jam for the winter, which is otherwise called “gooseberry” jam in the old manner is prepared from a slightly immature gooseberry in a bright green bottle color. It is better to make jam or jelly from overripe and red berries; good preparations are also obtained, since these berries contain quite a lot of pectin.

The tart taste of jam from gooseberries is added by cherry leaves, they need very little - 10-15 pieces per 1 kilogram of berries. There is a widespread belief that it is cherry leaves that give green color jam only partially. At first, the leaves actually dye the syrup green, it is almost impossible to maintain this bottle brightness. Have to cook in several stages, and boil for literally a few minutes. Despite the fact that the peel of the berries is quite dense, and the immature gooseberries are sour in taste, it is better to sacrifice the beauty and cook the classic jam, a little greenish, but incredibly tasty.

Cooking time: 24 hours
Quantity: 1 L

Ingredients for making gooseberry jam for the winter:

1 kg of green gooseberries;
1.5 kg of granulated sugar;
100 ml of water;
cherry leaves.

A method of preparing gooseberry jam for the winter.

We collect a little unripe berries. Then begins the not the most pleasant preparation procedure - cleaning gooseberries. It is necessary to completely cut off dry spouts and ponytails. As a child, when my grandmother and mother used child labor for all their children, I often had to pluck berries. In adulthood, the understanding came that with the help of scissors, the process goes much faster.

So, we cut gooseberries, remove leaves and garbage.

So that the berries do not burst during cooking, we prick them with a toothpick or a special device that does this. We often stick sewing needles into the cork. This kitchen gadget is useful not only for jam, it is also useful for tipping vegetables.

Pour the chopped berries with cold water, put the bowl in the refrigerator for 20 minutes.

Mix half the granulated sugar and water. We put the stewpan on the stove, boil the syrup for several minutes.

Pour the hot syrup into a bowl with gooseberries, add the cherry leaves. I put a sprig of leaves in a basin with jam - it’s convenient to get it out, you don’t have to catch scattered leaves.

To achieve the desired result - the berries are transparent, the color is green, you have to work hard. So, bring the mass to a boil, boil for 5-7 minutes, remove from heat, leave in syrup for 10 hours.

Then we take the gooseberries and cherry leaves with a slotted spoon, add the remaining sugar in the syrup, boil for 5-7 minutes, return the berries to the boiling syrup, remove the dishes from the stove.

We leave the jam alone for a few more hours. Then the last time we bring to a boil, cook for 15 minutes on low heat, remove the foam.

We pack the hot mass of gooseberry jam into prepared clean and dry cans. Put a piece of parchment dipped in vodka on top. Close boiled lacquered lids or tie with a clean cloth.