A great way to transform almost any berry jam is to add a little rhubarb. Today I propose to experiment with gooseberries. Any varieties are suitable – green or pink. The jam turns out to be moderately sweet, with sourness.
Ingredients
- Gooseberry - 1 kg
- Rhubarb - 300 g
- Water - 200 ml
- Sugar - 1 kg
Step-by-step cooking recipe
Peel the rhubarb from the hard skin and finely chop.
Boil water with sugar and boil until the syrup is smooth.
Put the gooseberries and rhubarb in it, bring to a boil again and boil for 10 minutes.
Let cool and boil for another 5-7 minutes.
Repeat the previous step.
Roll the hot jam into sterile jars.
Did you like the recipe?
0 comments