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Blackcurrant and gooseberry jam through a meat grinder

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1279
Kitchen World
Calorie content 211.5 kcal
Portions 1.25 l.
Cooking time 60 minutes
Proteins * 1.1 gr.
Fats * 0.4 gr.
Carbohydrates* 50.4 g
* per 100 gr. product
Blackcurrant and gooseberry jam through a meat grinder
Content

Blackcurrant and gooseberry jam is prepared through a meat grinder in two ways, each of which has its own taste and nutritional value. For such a jam, proper packaging is important - dry sterile jars. The jam is stored in a dry, dark place at a temperature of + 10-15 ° С, since at low temperatures it quickly becomes sugar-coated, and at high temperatures it begins to ferment. Cooking jam with chopping berries in a meat grinder and subsequent cooking.

Ingredients

Cooking process

step 1 out of 8
The black currant berries are separated from the twigs, the stalks and damaged fruits are removed and then washed well under running water. Drying the currants is optional.
step 2 out of 8
For gooseberries, remove the tips on both sides with small scissors and rinse well with cold water as well.
step 3 out of 8
Clean jam jars are sterilized either by boiling in water and then drying them on a hot pot lid, or dry in the oven or microwave. The lids are boiled separately.
step 4 out of 8
Scald the meat grinder with boiling water and twist the gooseberries. The lattice for this is chosen at your discretion, but more often they use the middle one. Chopped gooseberries are poured into a cooking utensil and immediately put on a small fire.
step 5 out of 8
Then the black currant berries are twisted and this mass is poured over the gooseberries and stirred with a wooden spoon.
step 6 out of 8
After the berry mass begins to boil, the calculated amount of sugar is poured into it in portions, in 3-4 doses, and immediately mixed so that it dissolves well.
step 7 out of 8
Cook the jam over low heat for 20 minutes from the beginning of the boil, stirring occasionally and removing the foam from the surface. After this time, the jam is immediately poured into prepared jars and hermetically sealed. The jars are left to cool completely, covered with a towel, and then stored in a dry and dark place.
step 8 out of 8
A little jam is left to taste. You can cook delicious jelly on it and appreciate the taste of the preparation.
Bon Appetit!

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