3 Best Recipes for Blackcurrant and Gooseberry Jam for the Winter

An exquisite masterpiece of winter preserves—black, red, or white currant and gooseberry jam—will be a treasure trove for any pantry. This aromatic treat is a treasure trove of vitamins and minerals, a cure for colds and bad moods. It makes a unique filling for pancakes and pies, or the perfect standalone dessert for tea.

Taste characteristics of the preparation

Blackcurrant and gooseberry jam It has a piquant, sweet and sour flavor. This aromatic combination is especially suitable for berry pie made with shortcrust pastry. Currants and gooseberries are popular companions for jams and jellies.

Depending on taste preferences, the proportions of berries to each other vary, sugar is added to taste, and some gourmets add orange to the delicacy.

Selecting and preparing ingredients

To ensure that your jam is tasty and suitable for long-term storage, it is important to select the right ingredients and prepare the right containers.

The berries must be fresh, cleared of debris and stems.

Sugar can be replaced with fructose depending on taste preferences.

Sterilization of jars

Before preserving jam for the winter, glass containers are sterilized. A popular method is to sterilize the jars in a double boiler, steaming the lids as well.

Important! Hot jam should only be poured into warm, preheated jars, otherwise the containers may crack.

We're making delicious gooseberry and currant jam for the winter.

There are countless ways to make delicious currant and gooseberry jam for the winter. Every homemaker has their own secrets and subtleties. Let's explore classic and original recipes for savory jam.

Recipe with black currant

To prepare 1 liter of aromatic blackcurrant and gooseberry delicacy at home, you will need:

• Gooseberries - 250 grams.
• Black currant - 250 grams.
• White sugar - 350 grams.

Depending on the juiciness of the berries and the desired consistency, a small amount of water may be needed. Place the peeled and sorted gooseberries in a prepared container and place on the stove over low heat. Once the berries have released their juices, add the washed currants. Stir the berry mixture constantly. Add the sugar after about 10 minutes of cooking and stir until completely dissolved.

Meanwhile, prepare and sterilize the jars. The jam needs to be boiled for another 10 minutes. Then, while still hot, pour the treat into glass jars and seal with lids. There's no need to use citric acid as a preservative or add it to the mixture.

With red currant

Prepare gooseberry and red currant jam It's more difficult than with blackcurrants. The currants must be prepared, removing the blossoms and stems. The peeled berries are washed and sieved. The pulp and pits are discarded.

Add sugar to the resulting juice and stir thoroughly until completely dissolved. Place on the stovetop. Repeat the same procedure with the gooseberries. Pour the resulting juice and pulp into a container with boiling currant juice. Bring the mixture to a boil for 20 minutes.

Assorted white currants

It's easy to make white currant and gooseberry jam at home. Remove the stems and flower heads from the berries, place equal amounts of each in a container, cover with sugar, and refrigerate overnight.

By morning, the berry mix will have released its juices and the sugar will have completely dissolved. Place the mixture on the stove, stir constantly, bring to a boil, and simmer for 5 minutes. Cool the jam and repeat the five-minute simmering process several times until the desired consistency is reached.

The jam is rolled up into sterilized jars under tin lids.

Secrets and nuances of cooking

Secrets of jam making from experienced chefs:

• To preserve the maximum amount of vitamins, a five-minute cooking method is used.
• To obtain a thick syrup consistency, cooking is carried out in several stages.
• To prevent the berries from sticking to the bottom of the pan, add 20 milliliters of water.
• You can diversify the taste of the jam by using pitted cherries.

Jam can also be rolled up with screw caps, in which case the delicacy is stored in the refrigerator.

Shelf life and duration of canned food

Prepared jam, sealed in sterilized jars, retains its flavor and dessert qualities for several years if stored properly. The optimal temperature is +18°C. C, storage place - cellar, pantry or dark room.

Five-minute recipes are stored in the refrigerator under screw-on lids on the bottom shelf. The higher the sugar content, the longer the shelf life of the finished treat.