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Gooseberry jam
Have you heard of gooseberry jam? Most likely not, because at the mention of this berry, the so-called “royal” jam immediately comes to mind. And then the imagination helpfully paints a picture of many hours of gooseberry preparation, because in order for the jam to turn out transparent, like a tear, the seeds from the fruits must be carefully removed. So, if you are going to cook gooseberry jam, this does not threaten you! In addition, the finished dish will have such an exquisite taste that you will certainly add our recipe to the list of your family favorites. And even though gooseberry jam does not differ in transparency (this is not required from it), but with it you will save energy in the summer, and in winter you can fully enjoy an incredibly delicious dessert.
How to cook Gooseberry jam
Step 1
Prepare gooseberries for cooking jam. Sort the berries, removing spoiled ones. Then thoroughly wash the gooseberries, dry well, cut off the twigs and stalks with scissors.
Step 2
Pass the gooseberries through a meat grinder with a frequent grate into a large bowl. Wash and dry the orange. Remove the zest with a fine grater and add to the berries. Stir.
Step 3
Cut the orange in half and squeeze the juice into a large bowl. Add sugar, gooseberry puree and place over medium heat. While stirring, bring to a boil.
Step 4
Cook gooseberry jam, stirring occasionally, over low heat for 40 minutes. Make sure it doesn't burn! Ready jam should thicken well.
Step 5
Pour gooseberry jam immediately into dry sterilized jars. Do this in batches, gradually warming up the inner surface of the container. Roll up the lids.
Gooseberry jam - FAQ About Ingredients, Baking Time and Storage
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