I like to cook jam, because it can be cooked from almost any combination of fruits and berries. This is very convenient at the dacha – what was at hand this time comes into play. Gooseberry and plum jam turns out to be moderately sweet, but not cloying, and also very thick.
Ingredients
- Gooseberry - 1 kg
- Plums - 1 kg
- Sugar - 1 kg
Step-by-step cooking recipe
Remove the seeds from the plum and cut it arbitrarily.
Cut the tails off the gooseberries and cover everything with sugar.
Leave for 2-3 hours.
Bring to a boil and boil the jam for 30-40 minutes on low heat, stirring.
Roll up in sterile jars.
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