To cook a really thick jam, the berry has to be boiled for a long time. Because of this, it loses texture, useful vitamins, taste and aroma. But this problem has a very simple solution – the use of thickeners. And the best thickener for gooseberry jam will definitely be agar-agar.
Ingredients
- Gooseberry - 1 kg
- Water - 150 ml
- Sugar - 800 g
- Agar-agar - 2 tbsp.l.
Step-by-step cooking recipe
Pour the jam with water, simmer until soft and mash slightly.
Add sugar and boil until it dissolves.
Add agar-agar to the jam according to the instructions, boil it for another 5 minutes and roll it into sterilized jars.
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