3 easy gooseberry and kiwi jam recipes for the winter

Some people dislike gooseberries for their sourness, but if you make jam from this sour berry, and even with interesting additives, it turns out very tasty and healthy. After all, gooseberries are a storehouse of vitamins, including substances that protect us from radiation. Therefore, we are preparing an unusual, aromatic, slightly sour, but such delicious gooseberry jam with the addition of kiwi.

Features of the recipe

This jam is delicate, spicy and vitamin. Often in recipes you can find the name "emerald". In fact, it is almost impossible to achieve a truly pronounced green-emerald color, although fresh kiwi, and even more so gooseberries, can be very bright in color.

It's all about the chlorophyll pigment, which is lost during cooking, so berries, like fruits and vegetables, lose their pronounced green color. And if, when cooking vegetables, you can save the pigment with a small amount of soda added to the water, then such a trick will not work with jam. It remains only to come to terms with some brownishness of the cooked berries or to cook "live", that is, raw, jam. We will tell you about each of the methods and how to make such a jam for the winter.

A few more general points that all gooseberry jam recipes have in common:

• each berry is cleaned and tails are carefully cut off;
• so that during cooking the gooseberry peel does not burst, and the sugar syrup evenly penetrates the berries, they need to be pierced with a toothpick or a needle;
• if you want to make a jam with a lower calorie content, it is recommended to reduce the classic ratio of sugar and berries and add dry pectin powder as an alternative thickener.

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A simple recipe for pear and orange jam for the winter

When making jam, remember to periodically collect the froth.

Jam ingredients

We need green gooseberries, kiwi fruits, granulated sugar, to improve the aroma, a sprig of mint (optional). You can use pectin or another natural thickener.

Raw material selection rules

Kiwi fruit should be strong for harvesting with fruit pieces. For pureed jam, berries of any ripeness are suitable. For high-quality jam, we take dense, slightly unripe gooseberries, rejecting crumpled, overripe ones. Rotten specimens are not allowed for processing.

How to prepare a container?

Despite the sugar, which is abundant in recipes, jam tends to ferment at the slightest violation of technology or purity of the container. Therefore, even if the jam is cooked, we must boil containers for the layout and lids.We also put raw jam in well-sterilized and dried jars and under dry lids.

It is good to sterilize small half-liter jars in the microwave by splashing some water on the bottom. Larger containers are fried in the oven or by steaming on a boiling kettle.

Step by step process

You can cook regular jam with fruit pieces or jam.

Whole gooseberry jam

We take the products per kilogram of gooseberries:

• 1 kg of granulated sugar;
• 4 large kiwi fruits;
• 100 ml of water.

Working process:

1. Peel the kiwi and cut into random pieces.
2. Pour in sugar to make juice.
3. Meanwhile, sort out the gooseberries and prepare for cooking.
4. Pour water into a bowl with kiwi and sugar, put on low heat. Stir and wait for the sugar to dissolve.
5. When sugar has dissolved, add gooseberries, wait until boiling.
6. Cook over low heat for 5 minutes, then transfer to jars and roll up.

Jam like jam

A pleasant and not sugary jam is obtained if you skip berries and kiwi through a meat grinder and cook like jam with the addition of pectin.

For an amount of gooseberries equal to a liter can, you will need:

• 0.5 kg of sugar;
• 3 kiwi fruits;
• a sprig of mint;
• a bag of pectin or gelatin.

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When using pectin, carefully follow the recommendations for use on the packaging.

Cooking like this:

1. Turn kiwi with gooseberries through a meat grinder.
2. Pour pectin powder into 2 cups of sugar and mix - this way the pectin will dissolve more evenly into the jam.
3. Pour into the prepared mass, mix and put on fire.
4. As soon as it boils, add the remaining sugar and boil over low heat for 5 minutes, stirring all the time so that it does not burn. Put a sprig of mint shortly before the end of cooking, it gives a charming aroma of freshness and summer.
5. Pour the prepared jam into prepared jars and roll up.

Option without cooking

The blank comes out very tasty, healthy and fragrant without cooking. Products:

• 1 kg of gooseberries and kiwi (the proportions are arbitrary, the total weight is important);
• 2 kg of sugar.

Preparation:

1. Skip the peeled berries and fruits through a meat grinder.
2. Add sugar, stir with a wooden spatula.
3. Leave for 12 hours to dissolve the sugar. Stir the sweet mass periodically.
4. Arrange in steamed and dry jars, close with nylon lids.
5. Put in the refrigerator.

How to store jam properly?

The workpieces are stored ideally in the cold. But if the jam is cooked, it is great in the usual cool place. Fresh jam, without cooking, should be kept only in the refrigerator or cellar.