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Blackcurrant, gooseberry and orange jam

0
1378
Kitchen World
Calorie content 172.6 kcal
Portions 1.5 l.
Cooking time 220 minutes
Proteins * 1.1 gr.
Fats * 0.4 gr.
Carbohydrates* 50.4 g
* per 100 gr. product
Blackcurrant, gooseberry and orange jam
Content

As an option for an assorted jam, you are invited to cook it from black currants and gooseberries, and add pleasant citrus notes with an orange. The dessert is obtained with an unexpected taste and a beautiful burgundy color due to the currant. Jam is prepared either raw or with heat treatment, you can choose according to your taste: boiled jam is stored longer, and raw jam is more useful, especially in the cold season.

Ingredients

Cooking process

step 1 out of 7
First of all, prepare the berries for jam. Measure out the amount indicated in the recipe. Sort out the black currants, remove the stalks and rinse the berries well under running water. If you cook the jam raw, dry the currants on a towel in advance.
step 2 out of 7
Sort the green gooseberries (you can take any color) and use small scissors to remove the tails from both sides. Then rinse it and also pat dry with a towel.
step 3 out of 7
Rinse the orange, remove the peel with pits and white partitions. In a blender bowl, grind the orange and green gooseberry slices. Pour the resulting mass into a deep bowl.
step 4 out of 7
Then grind the black currants in the same way and pour over the gooseberries.
step 5 out of 7
Pour the required amount of sugar to the berry mass and mix everything with a wooden spoon. Leave the jam for 3 hours so that the sugar is completely dissolved during this time. Stir the mixture several times during this time. As it dissolves, the berry mixture will acquire a jelly-like consistency. If you cook jam with heat treatment, then after adding sugar, cook it for 15 minutes and then roll it up hot in jars.
step 6 out of 7
After 3 hours, pack the raw jam into dry sterile jars and close it with tight nylon lids, holding them in boiling water for 10 seconds.
step 7 out of 7
Before closing the jars with lids, pour a spoonful of sugar on top of the raw jam, which will also be a kind of cork. Store this jam only in the refrigerator.
Happy and tasty preparations!

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