Gooseberry jam for the winter. How to cook this jam without any hassle

gooseberry – 2 kg;
granulated sugar – 2 kg;
water – 250 ml.

If you have never tried such gooseberry jam, I strongly recommend that you correct this omission. This jam will not leave you indifferent and I am sure that you will be happy to prepare it every year. The taste is rich, with a pleasant sourness, and what can I say, there is a lot of benefit in it too! Jam, like a fresh berry, is useful for diseases of the heart, kidneys, obesity and anemia. It will also be an excellent tool for boosting immunity in the off-season!

The process of making gooseberry jam for the winter.

First of all, it is necessary to collect a berry.

Wash well, removing leaves and twigs along the way. Then it must be scrolled through a meat grinder.

Next, we add sugar to the scrolled mass. I will make a small clarification: I measure sugar in cups, that is, I take 1 cup of sugar for 1 cup of already scrolled berries. So, we pour out the sugar, pour out the water and leave the gooseberries in this state for the night. The next day, the berry will look something like this.

Bring this mass to a boil over medium heat, stirring occasionally. Then we reduce the heat, allowing the mass to boil and cook for 15 minutes from the moment of boiling. In the process, foam will form, it must be removed as it appears.

Pour the finished jam into sterilized jars.

Twist with lids, wrap with a towel or blanket until completely cooled. Then we put it in a cool place and wait for winter. Freshly made jam is slightly runny.

But when you open a jar of such bright and tasty jam in winter, it will resemble jam in its consistency. Such jam is perfect not only for tea, but also as a filling for pies. So if you want to keep a more liquid jam structure, feel free to increase the amount of water.

Cooking time: 30 minutes
Preparation time: 20 minutes
Kitchen: Ukrainian
Description: Gooseberry jam for the winter – a recipe with step-by-step photos

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