Original, tasty, and bright gooseberry and raspberry jam for the winter. The gooseberry crop is usually larger than the raspberry crop. Therefore, such symbiosis can be made. Raspberries have a very strong taste and aroma, and part of it surrounded by gooseberries makes for a very interesting version of jam.
Squeeze the gooseberries with mashed potatoes and place them on the stove. Turn on low heat and stir until the berries are completely softened.
When the gooseberries boil, reduce the heat. The remaining whole berries must also be crushed.
Add raspberries and bring to a boil. After boiling for half a minute, warm-up and turn off.
Weigh the pan into which you will “deposit” the juice. Strain the berries and squeeze out the cake very well (the main amount of pectin is contained in it). 850 g of sugar is added to 1 kg of the resulting mass. I got 750 g of mashed berries, so I need to take 640 g of sugar.
Mix berries with sugar put on the stove and bring to a boil. Cook for 15 to 30 minutes. The strength of the jelly depends on time. Also, the strength of the jelly depends on the varieties of berries that contain different amounts of pectin, so all jellies have a different consistency. By the time you stop cooking the jelly, you should already have sterile jars and lids ready.
Skim off the foam. Pour hot jelly into jars, close, and turn over until cool. If you are used to closing it cold, do so.
Hot closed gooseberry and raspberry jelly can be stored without refrigeration.
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