Liquid gooseberry jam and red currant. Recipe without long cooking

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How do I make a liquid jam that fits and tea, and as a sauce for meat dishes. Jam turns with bright acidity and sweetness gooseberry red currant.

Here is a jam I got
Here is a jam I got

For several consecutive weeks I each weekend doing preparations for the winter. With the black currant has already finished. It remains a bit of red currants and gooseberries lot.

With gooseberries I do not mess around. I did not take his tails, and just send the machine for cleaning. At the exit I get mashed already pitted and twigs.

Today's recipe I like the fact that the jam is not only suitable for tea. It can be safely added to meat dishes as a sauce. Gooseberry gives acidity and currants shades light sweet taste. It looks like a cranberry sauce.

Cooking method

Ingredients

1 kg minced gooseberry
0.5 kg of puree redcurrant
0.75 kg of sugar

Training

Gooseberries and red currants cleaned. I'm always in my deep bowl, and then take out the berries. So all the sand settles to the bottom, in more detail, I described in the article, leave a link at the end.

Process of preparation of a liquid jam of gooseberry and currant red
Process of preparation of a liquid jam of gooseberry and currant red

Berries send the machine for cleaning. Just 5 minutes I get mashed pitted and cake - just juice and pulp.

Jam I weigh the right amount of sauce and send in a pot for cooking.

Cooking

Pan with berry puree put on medium heat. I bring to the boil and cook for 5-7 minutes after boiling. Add sugar, stir until it dissolves.

Repeatedly jam I bring to the boil and cook additional 7 minutes.

Storage

From one portion I got banks 3 250 ml, 2 jars of 350 ml and 240 ml of 1 bank
From one portion I got banks 3 250 ml, 2 jars of 350 ml and 240 ml of 1 bank

Another hot jam poured into sterilized jars and lids close. Give completely cool down at room temperature. Store no more than 12 months in the dark at 20-22 ° C, ie without refrigeration.

What to look for:

During heating, the jam will be very bubble and increase in volume, I recommend using a large pot.
Puree can be done without the machine for cleaning. For this punch berry blender and then rubbed through a sieve. It takes more time, but the same result.
To make jam thick, you can add 15 grams of agar-agar. For this part of the puree (150-200 g) mixed with agar in a separate container. Bring over medium heat until completely dissolved and then adding to the total weight.
As I wash the berries: fast, a lot, and most importantly - correctly
3 a method for sterilizing cans blanks

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