3 simple recipes for gooseberry and kiwi jam for the winter

Some people don’t like gooseberries for their sourness, but if you make jam from this sour berry, and even with interesting additives, it turns out very tasty and healthy. After all, gooseberries are a storehouse of vitamins, including substances that protect us from radiation. That’s why we’re preparing an unusual, aromatic, slightly sour, but delicious gooseberry jam with the addition of kiwi.

Recipe Features

This jam is tender, piquant and rich in vitamins.You can often find the name “emerald” in recipes. In fact, it is almost impossible to achieve a truly pronounced green-emerald color, although fresh kiwis, and especially gooseberries, can be very bright in color.

It's all about the chlorophyll pigment, which is lost during cooking, which is why berries, like fruits and vegetables, lose their pronounced green color. And if when cooking vegetables you can preserve the pigment with a small amount of soda added to the water, then this trick will not work with jam. All that remains is to come to terms with some brownishness of the cooked berries or to prepare “live”, that is, raw, jam. We will tell you about each of the methods and how to prepare such jam for the winter.

A few more common points that unite all gooseberry jam recipes:

• Each berry is cleaned and the tails are carefully cut off;
• so that the gooseberry skin does not burst during cooking, and the sugar syrup evenly penetrates the berries, they need to be pierced with a toothpick or a needle;
• if you want to make jam with less calories, it is recommended to reduce the classic ratio of sugar to berries and add dry pectin powder as an alternative thickener.

When making jam, do not forget to periodically collect the foam.

Ingredients for jam

We will need green gooseberries, kiwi fruits, granulated sugar, and a sprig of mint (optional) to improve the aroma. You can use pectin or another natural thickener.

Rules for choosing raw materials

Kiwi fruits must be strong to be prepared with fruit pieces. Berries of any ripeness are suitable for pureed jam. For high-quality jam, we take dense, slightly unripe gooseberries, discarding wrinkled and overripe ones.Rotten specimens are not allowed for processing.

How to prepare the container?

Despite the sugar that recipes contain in abundance, jam tends to ferment at the slightest violation of technology or the cleanliness of the container. Therefore, even if the jam is cooked, we always boil the containers for the layout and lids. We also place the raw jam in well-sterilized and dried jars and under dry lids.

It is good to sterilize small half-liter jars in the microwave by splashing a little water on the bottom. Larger containers are fried in the oven or steamed on a boiling kettle..

Step by step process

You can make regular jam with pieces of fruit or jam.

Whole gooseberry jam

We take products per kilogram of gooseberries:

• 1 kg granulated sugar;
• 4 large kiwi fruits;
• 100 ml water.

Progress:

1. Peel the kiwi and cut into arbitrary pieces.
2. Pour in sugar to get the juice out.
3. Meanwhile, sort the gooseberries and prepare them for cooking.
4. Pour water into a bowl with kiwi and sugar, put on low heat. Stir and wait for the sugar to dissolve.
5. When the sugar has dissolved, add the gooseberries and wait until it boils.
6. Cook over low heat for 5 minutes, then transfer to jars and roll up.

Jam like jam

A pleasant and not cloying jam is obtained by mincing berries and kiwis and cooking them like jam with the addition of pectin.

For an amount of gooseberries equal to a liter jar, you will need:

• 0.5 kg sugar;
• 3 kiwi fruits;
• mint sprig;
• a bag of pectin or gelfix.

When consuming pectin, carefully read the instructions for use on the package..

Let's prepare it like this:

1. Grind the kiwi and gooseberries through a meat grinder.
2. Pour pectin powder into 2 cups of sugar and stir - this way the pectin will dissolve more evenly in the jam.
3. Pour into the prepared mass, stir and put on fire.
4. As soon as it boils, add the remaining sugar and simmer over low heat for 5 minutes, stirring all the time so as not to burn. Shortly before the end of cooking, add a sprig of mint; it adds a charming aroma of freshness and summer.
5. Pour the finished jam into prepared jars and roll up.

No-cooking option

The preparation is very tasty, healthy and aromatic without cooking. Products:

• 1 kg of gooseberries and kiwi (the proportions are arbitrary, the total weight is important);
• 2 kg sugar.

Preparation:

1. Pass peeled berries and fruits through a meat grinder.
2. Add sugar and mix with a wooden spatula.
3. Leave for 12 hours for the sugar to dissolve. Stir the sweet mass periodically.
4. Place in steamed and dry jars and cover with nylon lids.
5. Place in the refrigerator.

How to properly store jam?

The preparations are ideally stored in the cold. But if the jam is heat-treated, it stands well in an ordinary cool place. The jam is fresh, without cooking, and should only be kept in the refrigerator or cellar.