Gooseberry and red currant jam
Composition / ingredients
50
Servings:
Cooking method
Wash the gooseberries, dry them, removing all the excess. Pour into a deep bowl and suppress with a wooden crush - the berries should burst.
Also process red currants. Then grind it through a sieve, removing the bones and skins (squeeze all the juice out of them beforehand).
Mix currant juice with sugar, put on the stove and bring to a boil, stirring. Add the gooseberries, stir and bring to a boil. Then cook for 20 minutes, reducing the heat to a minimum. Jam periodically stir and remove the foam.
Pour the finished jam into sterilized jars and roll up. Turn it upside down, wrap it up until it cools down.
Also process red currants. Then grind it through a sieve, removing the bones and skins (squeeze all the juice out of them beforehand).
Mix currant juice with sugar, put on the stove and bring to a boil, stirring. Add the gooseberries, stir and bring to a boil. Then cook for 20 minutes, reducing the heat to a minimum. Jam periodically stir and remove the foam.
Pour the finished jam into sterilized jars and roll up. Turn it upside down, wrap it up until it cools down.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gooseberry - 43 kcal/100g
- Red currant - 39 kcal/100g
