Making gooseberry jam pureed with sugar is a simple task. Two components are used: berries and sugar. The process itself is easy and fast. If you prepare traditional jam with whole berries, it is important to preserve the structure, density of the gooseberries, and the transparency of the syrup. In this case, all the work is preparing the berries, pureeing them and cooking the product. And the taste is excellent - sweet and sour, summer.
Features of preparing gooseberry jam pureed with sugar
There are two cooking methods - cold and hot. Jam ground or rolled in a meat grinder, prepared cold without cooking, retains more vitamins and has a more intense green color, but requires more sugar and special storage conditions. The hot method has its advantages - such jam can be stored like regular preserves for a very long time.
Recipe Ingredients Required
The recipe for gooseberries ground with sugar can be varied with lemon, orange, cinnamon, but there is no need to mix the additives, each is good on its own. However, the classic recipe calls for the use of only two ingredients - gooseberries and granulated sugar. The proportions depend on the method of preparation and the ripeness of the berries. Usually, the recipe without cooking requires a kilogram or one and a half sugar per 1 kg of berries.
Selection of main ingredients
Grinded jam can be prepared either from ripe berries or using slightly unripe ones.
Important! Gooseberries are berries with a high pectin content. Pectin is more concentrated in the shell, so there is no need to remove the skin, because it is thanks to pectin that the cooked product acquires the necessary jelly consistency.
Most pectin is found in unripe berries, but red, brownish ones produce less jelly, but they are sweeter. Red gooseberries are perfect for fresh, raw preparations, and from greenish and sour ones it is better to make classic jam with heat treatment.
Based on the number of berries, you need to focus on the amount of sugar.
Preparing the dishes
If a wide basin is preferable when making jam from whole berries, then you can cook twisted gooseberries in a regular saucepan or in a cauldron with thick walls.It is important that the walls do not overheat too much, otherwise the jam will burn.
The finished product is packaged in sterilized glass jars. Small jars can be fried in the microwave by pouring a little water into each. Liter jars are heated for about five minutes in the oven (the jars should be placed in a cold oven!). For raw jam, use clean scalded nylon lids. The hot food is laid out and sealed under boiled metal lids.
How to make jam from twisted gooseberries for the winter?
Agree, in the 21st century, when you have various gelling substances at hand, and information about vitamins in your head, you somehow don’t want to banally preserve tons of sugar, boiled together with the most delicate berries in a large basin until everything useful is lost raw foods.
And we don’t have families as big as our great-grandmothers had. That’s why we don’t preserve much these days and the first thing we think about is the usefulness - we prepare raw, ground jam:
- We wash the berries and remove the sepals and tails.
- After drying, pass through a meat grinder or run in a blender.
- Sprinkle the mixture with sugar at the rate of: a kilogram of puree per one and a half kilograms of sugar. Mix.
- Leave the mixture for a couple of hours until the sugar is completely dissolved. Place in clean and dry jars and close with lids.
It is recommended to sprinkle the surface of the jam with sugar - this will protect the workpiece from darkening the top layer and protect against the spread of bacteria.
The second method is hot:
- Pour the prepared berries with water, only slightly covering them, and place on the fire. After 10 minutes of cooking, the berries will soften; they can be rubbed through a sieve or colander. The pulp can be used to make compote or pie filling, or used in other baked goods.Add sugar to the juice in a 1 to 1 ratio and mix.
- Cook over low heat, reducing, but do not forget that the finished, cooled jam will be twice as thick as what you just prepared.
- Pour into jars and roll up.
Further storage of workpieces
Storing rolled gooseberries is usual for similar berry desserts. We keep raw food only in the refrigerator or cellar. There are no special conditions for ground gooseberries that have been subjected to heat treatment; you can even keep them in the cupboard.
