I share a life hack on how to cook gooseberry jam while preserving the integrity of the berries. Fresh berries need to be frozen beforehand - then the skin will be covered with microcracks, through which the syrup will penetrate inside faster, reducing the cooking time. Shall we try it together?
Ingredients
- Gooseberry - 500 g
- Sugar - 700 g
- Water - 150 ml
Step-by-step cooking recipe
Gooseberry pick, rinse under running water, dry slightly. Put the berries in a bag and send them to the freezer for 5-6 hours.
Place the frozen berries in a colander, defrost.
Boil syrup from water and sugar.
Put the thawed berries in the boiling syrup, bring to a boil and boil for 30 minutes, stirring occasionally and removing the foam.
Pour the hot jam into sterile jars, seal it tightly and leave it upside down until it cools completely. Store the cooled gooseberry jam in a cool, dark place.
