Gooseberry Jam Without Preserving Sugar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 6 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g ooseberries
- 260 ml water
- 550 g suar
Print Recipe
Pin Recipe Instructions
- Remove the black ends from the gooseberries. Simmer the berries with water over low heat for 1 hour and 15 minutes in the oven without a lid. Then pass the fruit through with the cooking liquid. Possibly use the Lotte fleet.
- Return to the saucepan and add the sugar and stir on high until the sugar has melted. Now do the gel test. Put 1 spoon of jam on a plate and test whether it has reached the desired consistency.
- Fill directly from the stove into the well washed or boiled glasses and close the glasses immediately. Turn the jars upside down for a few minutes, this will keep the jam longer. Label the glasses with the date and content.
- Store in a cool and dark place.
- Tips: The jam will be very sweet, if you don`t like it too sweet, you can use less sugar.
- If someone likes it sour, he can of course also add the juice of a lemon to the water.
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