Gooseberry – Kiwi – Jam

Summary

Ingredients

• g 1,200 ooseberries, reen
• 2 kiwi (s), firm (300g in total)
• 450 g preservin suar, (3: 1)

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Instructions

1. 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.
2. 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.
3. While the jars and lids cool down in the slightly opened oven, the jam can be prepared:
4. 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.
5. 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.
6. If the jam gels immediately, use a funnel to pour it into the jars and immediately close them tightly.
7. 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!
8. 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.