Gooseberry – Kiwi – Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,200 ooseberries, reen
- 2 kiwi (s), firm (300g in total)
- 450 g preservin suar, (3: 1)
Print Recipe
Pin Recipe Instructions
- Rinse approx. 4 glasses with lids (400g) thoroughly and rinse with plenty of water. Do not dry out from the inside, but stand upside down on a clean tea towel and let it dry.
- If you want, you can sterilize the jars and lids in the oven at 100 degrees for a good 10 minutes on the grid for safety.
- While the jars and lids cool down in the slightly opened oven, the jam can be prepared:
- Sort the gooseberries, wash them and then put them in a large saucepan with the sugar. Peel the kiwis, chop them roughly and add to the gooseberries. Mix everything together well and grind thoroughly with the hand blender / magic wand. Bring the whole thing to the boil while stirring constantly. When the mixture is bubbly, let it cook for another 4 minutes while stirring.
- Now do the gelling test on a saucer. Put some of the jam on the plate and check whether the jam starts to gel immediately. If this is not the case, let the mixture cook a little longer.
- If the jam gels immediately, use a funnel to pour it into the jars and immediately close them tightly.
- Let the glasses cool down in a cool and dry place (protect from drafts) and store them in such a place. Do not carry freshly made jam on the lids!
- Sterile jars and a suitable storage location ensure a shelf life of 1-3 years. A broken glass should be kept in the refrigerator. It will last there for at least 4 weeks.
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