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Gooseberry jam

Gooseberry jam


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It's the first time I make this jam, but I really liked what came out. I chose to do it with gelfix because I had a few gooseberries and I wanted to get at least 2 jars of 320 ml. I got 3 and a half more out of one to taste and taste again.

  • 2 kg sour
  • 1 kg of sugar
  • 1 envelope gelfix 3: 1

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Gooseberry jam:

We prepare the jars: we wash them and put them to dry (I got 3 jars of 320 ml)

We wash the gooseberries in cold water and remove the tails and mustaches.

I put the gooseberries in the robot and chopped them.

In a saucepan I put the chopped gooseberries and half the amount of sugar. Let it boil for about 5 minutes, stirring occasionally. Then add the other part of the sugar mixed with the gelfix and boil for another 1-2 minutes.

We stop the fire and pour into jars. We screw the jars well and place them upside down. Let them cool and put them in the pantry to store.


Gooseberry and kiwi jam (6 jars of 250 ml)

The cleaned gooseberries from the bunches are put in a bowl with high walls. Over them they put the chopped kiwi fruits. They will be passed with the mixer.

The wine, grated peel, and maple syrup are incorporated into the fruit mass. Sprinkle the gelfix and 2 tablespoons of sugar, then simmer for 3 minutes, stirring constantly. Add the rest of the sugar and boil again. 1 minute. Put the jam immediately in the jars. Put the jars with the lid down for 20 minutes, for staple the lids better.

Dried tomatoes in oil

So: simple as hello! You take the tomatoes, wash them, cut them into slices, but be careful to keep them about the same

Traditional donuts

Clean the donuts and cut them into quarters. Make a bath of water, vinegar, spices, salt, honey, oil. When


Gooseberry and kiwi jam (6 jars of 250 ml)

The cleaned gooseberries from the bunches are put in a bowl with high walls. Over them they put the chopped kiwi fruits. They will be passed with the mixer.

The wine, grated peel, and maple syrup are incorporated into the fruit mass. Sprinkle the gelfix and 2 tablespoons of sugar, then simmer for 3 minutes, stirring constantly. Add the rest of the sugar and boil again. 1 minute. Put the jam immediately in the jars. Put the jars with the lid down for 20 minutes, for staple the lids better.

Dried tomatoes in oil

So: simple as hello! You take the tomatoes, wash them, cut them into slices, but be careful to keep them about the same

Traditional donuts

Clean the donuts and cut them into quarters. Make a bath of water, vinegar, spices, salt, honey, oil. When


Gooseberry jam

A recipe for gooseberry jam from: gooseberries, sugar, water, lemon and vanilla.

Ingredient:

  • 1 1/2 kg sour
  • 1 kg of sugar
  • 2 glasses apart
  • 1 lemon
  • 1 vanilla pod or 2 sachets of vanilla sugar

Method of preparation:

Wash the gooseberries under running water and drain. Using a needle or toothpick oil, carefully remove the seeds and place the fruit in a bowl. To a bowl sachet with the top of the berries add 1 kg of sugar.

In an enameled pan, boil the water with the sugar and boil until the syrup is almost bound. Add the fruit and leave until the syrup binds well. Turn off the heat and leave the jam covered with a damp napkin for 2-3 hours.

Put the bowl on the fire again and bring to a boil, adding lemon slices and vanilla bean or vanilla sugar. Pour the cold jam into 400 ml jars, previously sterilized, staple and keep in a cool place.


RED ORANGE SWEET

Red orange jam, a wonderful and fragrant jam that I make during this period because red oranges are at a good price and in addition it is my child's favorite.

I bought two boxes of Red oranges to have all the time for the indispensable fresh breakfast and, from two and a half kilograms, we made three jars of jam.

I washed the oranges well and peeled them with a knife. Then I removed each slice, avoiding the skin as much as possible because it will give a bitter taste to the jam. I obtained 700 g of orange pulp.

I put the oranges in a pot with a double bottom, I added the two peeled apples and put them on a large grater (about 150 g) and brown sugar.

*Apples contain pectin and help coagulate the jam.

I boiled the jam for about 45 minutes until it gained consistency, then I transferred it hot in washed and sterilized jars.

*If you want and you are sure that the oranges are untreated, you can add the grated peel of an orange at the end, it will give the jams a great aroma.

I put them upside down and covered them with some kitchen towels. Enjoy!

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Delicious recipes

on cardiovascular activity, informs diethealthclub.com. A cure with gooseberries also influences the power of concentration, but it is also the perfect diet for women, with important benefits on fertility and protection of the entire reproductive system. Gooseberries contain calcium, phosphorus and the B vitamin complex, and a gooseberry juice with honey can be a good remedy for colds, the perfect tonic for days when you are tired and lacking in energy. Because it is also a remedy against eye diseases, you can ask your specialist for the right diet based on gooseberries, to improve vision. It is the perfect tea for diabetics, because it helps to normalize blood sugar levels, stimulating insulin secretion. It promotes the formation of red blood cells and a gooseberry cure is also recommended for


strengthening nails and sensitive teeth. They can be eaten either dried or fresh and are a reliable help in treating ear infections or external wounds.


Gooseberry soup

The meat or bones are boiled with about 2 liters of cold water and finely chopped onions. When the meat is cooked, add the rice, cleaned of impurities, washed and drained in a wire sieve and the whole gooseberries, cleaned of tails and boiled for about 30 minutes. Gooseberries will sour the soup enough. If it is too sour or too thick, add a little water and possibly a teaspoon of sugar to reduce the sourness. The soup can be added a little with a teaspoon of flour rubbed with 1-2 tablespoons of cold water, which is mixed in the soup, letting it boil for a few minutes. Remove from the heat and immediately straighten with the yolk and sour cream, adding the finely chopped leaves for flavor. Instead of rice, in any soup or soup too rare, you can add dumplings prepared from flour and a smaller or larger egg (depending on the need), which is boiled directly in the soup or soup after all, when all the components are boiled. The dumplings are small (about 2-3 cm) and will boil for a few minutes. Then take the pot off the heat and straighten the soup. And for this soup, dumplings can only be made from egg whites. & # 350i gooseberry soup can be fried with 1-2 carrots (about 150 g), optional parsley and a medium onion, all grated through a grater with large holes, hardened in 2 tablespoons of oil 4-5 minutes. Then turn off with hot water and boil the vegetables well. Boil the gooseberries separately for 30 minutes, then crush them well with a fork and add them to the soup, only after the vegetables have boiled. If it is too rare, add rice or dumplings, as shown above. When all is cooked, remove from the heat and season the soup with yolks, sour cream and yogurt, or only with yolks and yogurt, adding the same flavors and matching the taste with salt and sugar.


Quince jam

We wash the quinces to remove the fluff from them. We clean them and put them on the large grater (or cut them into thin sticks). squeeze as many lemons until you get 100 ml of juice. In an enameled pan (or cast iron) put 500 ml of boiling water with 1 kg of sugar and 100 ml of lemon juice.

When hot, add the grated quinces. The quinces will oxidize, but don't be scared, after you put them in the hot syrup they will regain their color. After you have added the quinces, cut a piece of about 2-3 cm from the vanilla stick and put it to boil together with the quince syrup (if you don't have a vanilla stick, add the vanilla sugar 1 minute before taking the jam from the fire). Leave the heat on medium and stir continuously.

Continue boiling until the syrup binds (when we lift the spoon from the pan on its side appear three or 2 drops that fall at once).

When the quinces have a shiny appearance and float in the syrup, the pan is immediately removed from the heat, because the quinces darken in color and the jam will have a burnt sugar taste.

It is foamed and then the pan taken from the fire is covered with a napkin moistened in cold water and well squeezed. If it dries quickly, moisten it again and cover the pan again.

Let the jam cool completely in the pan (I left it all night and in the morning it was coagulated), then put it in jars. We close the jars and place them in the pantry.


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