Jam from gooseberries for the winter - photo recipe how to cook
Jam from gooseberries is somewhat distinguished from the total number of home-made jams, and among urban dwellers it is a very rare delicacy and is able to surprise visitors quite pretty.
Nowadays, gooseberry jam is considered something very exotic, and in ancient times almost no tea drinking has taken place without it.
There are many recipes for cooking jamfrom gooseberry. It can be cooked exclusively from these berries, and you can add other fruits. But the most valuable is the gooseberry monovariness. It is distinguished by an unusual appearance and retains the maximum amount of vitamins.
Jam from gooseberry has one interestingfeature: it is very diverse in appearance, because it can vary greatly depending on the degree of maturity of berries and gooseberry varieties. Depending on the desired color of the jam, you should choose green, yellow or orange varieties, as well as berries with dark-colored flesh.
An important role is played by the recipes usedfor the preparation of gooseberry jam. In any case, this process is quite expensive in time, therefore it requires preliminary preparation and planning. The most popular types of gooseberry products are emerald, royal and royal jam.
Emerald jam from gooseberry
For this amazing jam it is necessary to takeunripe berries of the same size. They should be cleaned of seeds by making a small incision on the side and removing the stone with a metal stud. Then, cleaned berries neatly shift the freshly picked cherry leaves and pour completely with boiling water. Let cool, put in refrigerator and leave overnight.
In the morning, drain the liquid, add sugar (7 glassesfor 5 glasses of berries), bring to a boil and again pour the gooseberries, previously choosing cherry leaves from berries. Boil for 15 minutes to make the berries transparent green. Before the end of cooking, add a few pieces of fresh cherry leaves (they will remain in the jam). After that, the ready emerald jam from gooseberry can be laid out on cans and corked.
Royal jam from gooseberry
For royal jam from gooseberry are neededunripened fruits that are harvested before the onset of their consumer maturity. Sugar, intended for jam (at the rate of 1.5 kg per 1 kg of berries), is divided in half, half of the syrup is boiled, adding 0.5 liters of water to 1.5 kg of sugar. The second half is divided into three parts, which will be gradually introduced into the jam during cooking.
Berries are washed, stems removed and piercedwith a fork. Fill with syrup and leave for 5 hours. Express the syrup by turning the gooseberries into a colander, add one part of the remaining sugar, bring to a boil, pour the gooseberries and again set aside for 5 hours.
This procedure is repeated twice more, each timeintroducing a new portion of sugar into the syrup. At the end of the last cooking, you can add vanillin. To keep the royal jam from gooseberry natural, it must be cooled very quickly.
Royal jam from gooseberry
Gooseberries are prepared in the same way as in the recipefor royal jam, then water the berries with vodka and put them into the freezer for 20 minutes. After this, leave it overnight in the refrigerator. In the morning, syrup is made from sugar in the same proportion as for emerald jam from gooseberry, pour them berries and bring to a boil, constantly shaking.
Allow the mixture to cool for 5 hours, thenrepeat the procedure 3 more times. In the last boil, the royal jam is cooked from gooseberry until ready, about 30 minutes, and then laid out on sterile jars and sealed.
Author: Katerina Sergeenko
