Fragrant, sour gooseberry and raspberry jam is ideal for cold and long family evenings. Gooseberries themselves began to be grown in our country later than raspberries, and for a long time they were called bersen. Before this, it was actively grown in some western European countries and northern Africa. Thanks to the sourness present, wine was made from bersen in the seventeenth century. Gooseberries and raspberries were considered the favorite berries of Alexander Sergeevich Pushkin.
Features of preparing gooseberry and raspberry jam for the winter
Since the gooseberry harvest is usually larger than the raspberry harvest, increasing its ratio in the recipe is allowed. This jam will become more jelly-like and sour.
Gooseberries and raspberries contain a large amount of vitamins. Drinking jam from them is useful for colds and flu. Cooked together, they are doubly healthier and tastier.
Due to its juicy consistency, the jam may turn out runny, especially if the raspberry ratio was higher than or equal to the gooseberry. In this case, you need to increase the amount of sugar or add it to the finished jam and cook a little over low heat.
Required Ingredients
According to the classic recipe for making jam, you will need the following ingredients:
- 500 grams of gooseberries;
- 500 grams of raspberries;
- kilogram of sugar.
Product selection
Selecting raspberries to make jam is not difficult, but with gooseberries the situation is different. The fruits of this berry must be chosen not too ripe, not too green, and hard.
The berries should be slightly unripe; they will make thick, healthy and aromatic jam.
It is necessary to select large bersen fruits. But any raspberry will do, even slightly bruised ones. All the same, when cooked, it will completely lose its shape and become mushy.
Preparing containers
Before starting the cooking process itself, it is necessary to prepare all the necessary containers. It must be perfectly clean. The entry of microbes into closed jars will reduce the shelf life of the product.
Glass jars and lids are thoroughly washed in a soda solution. The water should be almost hot.
Then you need to rinse the lids and jars several times in cold water. Jars must be sterilized for 15 minutes.Place the lids in boiling water and boil for a minute.
Pots, spoons and other required utensils also need to be thoroughly washed.
How to make gooseberry and raspberry jam at home?
Step-by-step preparation of jam:
- Trim the gooseberries on both sides. Rinse under running water. Prick the fruits in a couple of places, so they will give more juice. Pour the berries into a container and sprinkle half of the granulated sugar on top.
- Add raspberries on top (no need to wash them). Sprinkle the remaining sugar on top. Cover with folded gauze several times and leave for several hours for the juice to appear from the berries.
- Place on the stove and bring to a boil over medium heat, stirring constantly. Then turn the heat to low and cook for about 5 minutes. It is necessary to remove any foam that appears at all times. Remove the pan with jam from the stove and leave for three hours.
- Place back on the stove and bring to a boil over low heat. Stir and remove the foam. When the jam turns ruby and the gooseberries burst, the jam can be removed from the heat.
- Pour the prepared jam into jars and screw on the lids.
Storage rules
Ready-made gooseberry and raspberry jam can be stored in a dark cupboard. But to increase shelf life, it is recommended to lower the jars into the cellar or store them in the refrigerator. The jars should not be exposed to direct sunlight. When moving cans, avoid deforming the lids - the entry of air and microbes will spoil the product.
