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Gooseberry jam

The correct gooseberry jam has an original green color, for which it received the name - emerald gooseberry jam. And the version of jam with a golden tint and an extraordinary taste is rightfully called royal jam.More about gooseberry jam...Gooseberry is a very valuable berry, its benefits for the human body are difficult to overestimate. Therefore, it is so appreciated in cooking, including in dietary nutrition. It even helps to remove not only harmful substances and toxins from the body, as well as radioactive compounds. Marmalade, various compotes, jelly are made from gooseberries, some products are marinated with its participation, sauces are prepared, etc. A special place in cooking is occupied by gooseberry jam. Thanks to its unsurpassed taste and external qualities, the names emerald gooseberry jam, royal gooseberry jam, royal gooseberry jam were assigned to its options.

The jam gooseberry is harvested a little under-aged, this helps to provide the finished product with a beautiful green color. And for a variety of tastes, orange, lemon and other fruits and fruits are added to gooseberry berries. Gooseberry jam with oranges for the winter is an excellent option for spinning and storing vitamins for cold pore. Gooseberry and lemon jam is also popular, with a pleasant, even exquisite sweet-and-sour taste and aroma.

To make gooseberry jam, recipes are advised to take enameled pots peeled with soda, since the open metal will interact with berries during cooking and oxidize. Glass jars for this jam should also be cleaned with soda and then further sterilized. Close the cooked gooseberry jam with tin lids.

For this jam, experienced chefs recommend picking or purchasing bottle-colored unripe berries. Frozen gooseberry is also suitable. Frozen gooseberry jam is almost no different from fresh berry jam, it perfectly stores all useful substances.

Some tips will help you better understand how to make gooseberry jam:

- many different ingredients can be additionally added to the jam: kiwi, lemon, mandarin, raspberry, cloves, cinnamon, vanillin. Nuts and seeds are placed as filler;

- in order to better preserve the bottle shade of berries in jam, it is necessary to add several fresh cherry leaves to the water during the preparation of sugar syrup.

- jam cooking in several stages is necessary to preserve its beautiful transparent color;

- you can remove ponytails from berries using ordinary nail scissors;

- often the orange is put in the jam along with the peel, so they need to be carefully treated, cleaned from a special wax coating;

- if lemon is used in the jam, you need to get rid of the white film between the zest and the flesh of the fruit, with this film the jam will be mustard;

- remove the formed foam with a spoon during cooking, otherwise the jam will turn out to be cloudy.