Description
Method # 2. Parents again cheered me gooseberries from the garden. Yes, such big and juicy it was... And to cook jam in this heat at all it was laziness. I decided, so to speak, to simplify the process. Remember the recommendations Vikol ' recipe of jelly from a red currant, and decided these recommendations apply to gooseberries. And did not regret time and save a little.
Ingredients
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Gooseberry
7 kg
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Sugar
3 kg
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Water
6 cup
Cooking
Here are 7 kg of gooseberries.
Put it in a colander, wash thoroughly. I was washed in 2 portions, the whole is not placed in a colander.
Put in a saucepan. I managed to shift half and the other half the second stage processed.
So we have in the pot in one stage is 3.5 kg of gooseberries. Pour it with 3 cups of water, the better, of course, spring. In vikol ' recipe for red currants 1 kg currants 1 Cup of water, I the amount of water slightly reduced.
Put on fire, bring to a boil and boil 10 minutes. Remove from the heat.
Next, we need such simple devices.
Wipe through a colander with small holes the contents of the pan.
The cake remaining on two passes, still a bit. Hung it in gauze like cheese, substitute for it Prosecco and allow to drain for 20 minutes. We can hand on the gauze to suppress for better drainage. That glass, pour into the main pot.
In the end, after two stages of wiping gooseberry (3.5 kg + 3.5 kg) received 4 litres of gooseberry syrup. Fall asleep there all the sugar. That's what we get. Saucepan, this 6-liter.
Put on fire, bring to a boil, cook, stirring, over low heat for 40 minutes. Skim off the foam. That is after 40 minutes. Seen as decreased level of jam.
Cool. I for the night left. The next day again cook our jam for about 30 minutes. He has almost no foam.
Pour in sterilized jars and preserve. I got to 4.75 liters of jam. The taste is the same as in the first method. Only faster, don't need a juicer to bother. Bon appétit!
Here's another in the Cup, but the photo turned out dark.
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