Our ancestors gave gooseberry jam with the most vivid epithets: “pearl”, “emerald”, “royal”. This is due to the unique taste of this delicacy and its attractive appearance. Today, gooseberries grow in almost every garden and are among the most affordable berries. Any housewife can cook the gooseberry jam “Pyatiminutka”, even if she has no experience in home canning. Under this name are combined recipes that do not require to subject the fruit to long cooking. Usually, “Five minutes” jam is boiled for no more than 5 minutes in a row, but sometimes in several passes.
Cooking Features
While preparing the gooseberry jam “Five minutes”, you do not need to worry that the fruits will lose their shape, lose a significant part of the beneficial properties. The technology is focused on maintaining the maximum amount of vitamins contained in the berries. The short duration of heat treatment will not make the berries soften and collapse. “Five minutes” gooseberry jam always looks appetizing. However, in order for the result to meet the expectations of the chef, he will need to know a few things.
- For jam, it is not worth taking berries that are not ripe or overripe. The first require a longer cooking, the second may not preserve the integrity.
- For 5 minutes, the jam does not thicken. If you want to make it more dense, you can add special gelling components (gelfix, pectin, gelatin, agar-agar).
- Using thickeners, pay attention to the manufacturer's recommendations - they can almost always be found on the packaging.
- Before using to prepare the gooseberry jam, it is not enough to wash and dry, it is necessary to cut the stem and “stigma” from each berry. Usually this is done with scissors, manicure is the most convenient.
- For cooking gooseberry jam, do not use aluminum dishes. This material reacts with acids, resulting in the formation of harmful substances.
- Jam will not stand for long if it is decomposed into non-sterilized banks. Both jars and lids need to be sterilized. Polyethylene covers can be used only when the jam is stored in the refrigerator, in other cases metal is required.
The storage conditions for gooseberry jam depend on the recipe according to which it was prepared. Most often, banks with “Five minutes” are kept in a cool room, in which the temperature does not rise above 16-18 degrees. This may be a basement or unheated storeroom.
Classic recipe for gooseberry jam “Five minutes”
The composition (1, 5-1, 75 liters):
- gooseberries - 1, 2 kg;
- sugar - 1 kg;
Method of preparation:
- Gooseberries are sorted. Cut off the tails of the berries, wash the fruit under a gentle stream of water. Wait until the water is completely drained and the berries dry out.
- Place the berries in a container in which you usually make jam. Pour sugar, using 0, 5 kg. Shake several times. This will mix the berries with sugar without damaging them.
- Remove the container with gooseberries in a cool place for 6-8 hours, you can overnight.
- Place the container on low heat and heat until the berry mass begins to boil.
- Add the remaining sugar, gently mix the berry mass with a spatula.
- Cook on low heat for 5 minutes, removing the froth protruding on the surface.
- If you are going to keep the jam in the refrigerator, it can already be laid out in sterilized jars. For storage in a cool room, the delicacy should be allowed to cool, after which it should be boiled again for 5 minutes. For storage at room temperature, the procedure is repeated again. As a result of re-boiling the jam will remain a little less.
- Spread the jam over the prepared jars, roll them up.
After cooling, remove the jars of gooseberry jam in the place where you were going to keep it permanently. Dessert will not spoil during the year.
A simple recipe for thick gooseberry jam “Five minutes” with zhelixom
The composition (1, 5 l):
- gooseberry - 1 kg;
- sugar - 1 kg;
- zhelfiks “1: 1” - 1 bag.
Method of preparation:
- Turn the prepared gooseberry through the meat grinder.
- 50 g of granulated sugar mixed with zhelnix, sprinkle gooseberry puree with this mixture.
- Put the basin with the gooseberries on the stove, bring it to a low heat until boiling, stirring occasionally.
- Add sugar, mix.
- Bring to a boil again and boil for 5 minutes, removing the foam.
- Spread over sterilized jars, seal them.
Gooseberry jam made according to this simple recipe resembles jam by its consistency. Keep it in a cool place, ideally in the refrigerator.
Gooseberry jam with five-walnut walnuts
Composition (2 liters):
- gooseberries (preferably slightly immature) - 1, 5 kg;
- walnut kernels - 0, 3 kg;
- sugar - 1 kg;
- water - 0, 5 l.
Method of preparation:
- Wash, dry the gooseberries.
- Chop the walnut kernels with a knife into small pieces so that they can fit in the gooseberries.
- Remove the “tails” from the gooseberry. Each fruit cut and squeeze out the flesh with bones.
- Fill the berries with walnuts.
- Boil syrup from water and sugar.
- Dip the gooseberries in it, leave for the night.
- Bring the syrup to a boil and boil the gooseberry in it for 5 minutes.
- Spread jam over sterilized jars. Roll them up with metal lids.
This dessert cannot be stored at room temperature. It is best to put it in the fridge or, if there is no space in the fridge, in a cool place (cellar, basement).
The gooseberry jam “Five minutes” can be very different. There are simple and complex recipes. It is worth choosing it considering how much time you can spend on cooking and in what conditions you are going to store the prepared dessert.
