Strawberry-apple jam for the winter. Strawberry jam, recipe for the winter Strawberry jam

Strawberry jam is a real storehouse of vitamins that nature put into ripe and sweet berries. Using one of the recipes with photos below, you can prepare an exquisite and very healthy dessert. Delicious and dense strawberry jam is quite simple to prepare. At the same time, dessert will be a real support for the immune system. The delicacy can be an independent treat, but strawberry jam will be especially tasty in addition to tea.

Classic strawberry jam for the winter

Strawberry jam prepared according to the classic recipe has a rich and deep taste. The delicacy amazes with its charming aroma, in which various summer notes are intertwined. The advantage of this dessert is that it is very simple to prepare.

Ingredients

strawberries – 0.5 kg;
sugar – 300 g;
lemon juice – ½ tsp.

Cooking process

First, you should prepare all the necessary ingredients that are indicated in the strawberry jam recipe.

Strawberries need to be freed from their tails. The berry is thoroughly washed to remove sand, soil and other debris in the water. The fruits must be placed in a container with high walls.

The workpiece must be covered with sugar. Add lemon juice or citric acid to the ingredients.

Using an immersion blender, you should process the entire prepared mass. You need to act thoroughly so that no whole berries remain.

Next, pour the strawberry puree with sugar into a saucepan or saucepan. The dishes are placed on the fire. The mass should boil. After this, the heating is minimal, and the future classic strawberry jam is cooked for 23-25 minutes. The composition must be stirred periodically. It should not stick to the walls and bottom of the dish.

Note! Strawberry jam can be considered ready when, according to the recipe, the consistency resembles honey and changes color.

All that remains is to sterilize the lids and jars in the oven or in a water bath. Fragrant strawberry jam, prepared according to a classic recipe for the winter, is poured into a prepared container and twisted. The jars are turned over and wrapped in warm towels. In this position, the mass should cool, after which the dessert, which resembles jelly in consistency, can be stored.

Strawberry and apple jam

Strawberry and apple jam is incredibly tasty and healthy. This delicacy combines all the benefits of these fruits. The dessert turns out tender and rich, but without being cloying. The attractiveness of this recipe with photo is that it only takes about 1.5 hours to prepare strawberry-apple jam.

Ingredients

strawberries – 1 kg;
apples – 750 g;
sugar – 1 kg;
water – 400 ml.

Cooking process

First of all, you should prepare all the ingredients needed for this recipe. By the way, it is better to use apples of varieties such as “White filling”.

Strawberries are washed, dried, and removed from the stalks.

The berries are transferred to a saucepan, filled with water and cooked for 3-5 minutes.

Make a puree from the softened fruits. To do this, strain the strawberries through a fine-mesh colander or through a sieve.

Now we need to deal with the apples. The fruits are washed, peeled, seeds and internal plates removed. They should be cut into slices.

Place the apple slices in a separate pan and add a small amount of water. The composition is placed on the stove. Over medium heat, bring the mixture to a boil, then simmer for 10 minutes.

Hot apples are rubbed through a sieve.

Strawberry puree and berry preparation are mixed in a common saucepan in which the future original jam for the winter will be cooked. Continuously stirring the fruit and berry mixture, bring it to a boil and cook for another 8-9 minutes.

Granulated sugar is poured into the mixture.

The future strawberry and apple jam is put back on the fire. The dessert should be cooked until thickened. This usually takes about 45 minutes.

All that remains is to put the prepared strawberry-apple jam into jars and roll up the containers turnkey.

Strawberry jam with lemon

This step-by-step recipe with photos will help housewives prepare strawberry jam with lemon.

Ingredients

strawberries – 1 kg;
sugar – 500 g;
lemon – ½ pc.

Cooking process

First of all, you need to prepare all the necessary components.

All components are mixed and crushed with an immersion blender.

The container with the ingredients is placed on the fire. You need to wait until it boils and let the mixture boil for 7 minutes on low heat. The dishes are removed from the stove and cooled.

This must be repeated 4 times, after which the jam is put into jars.

Video recipes for strawberry jam

And now we invite you to watch the entire process of making strawberry jam from start to finish. After you see jam made from delicious juicy berries, you will definitely want to cook the same!

Strawberry jam

Strawberry jam, like most others, is made with the addition of apples. In order for the jam to gel well and acquire a smooth consistency. Strawberry jam with apples is used as regular jam, spread on bread, added to desserts, yogurt, sour cream, sweet cereals, and used as a filling for pies, pies and donuts. Delicious. Cooking is also easy.

Composition and proportions for jam

Strawberries – 2 kg;
Apples – 1 kg;
Sugar – 1.8 kg;
Water – 1.5 cups.

We dry the strawberries, tear off the sepals, both whole and broken, but still good berries will go into jam.

Washed strawberries

How to cook

Wash everything, dry it, peel it and chop it: wash the berries, select only the good ones, tear off the sepals (cut very large ones into pieces the size of a medium strawberry). Peel and core the apples and cut into pieces. All pieces of both apples and strawberries should be approximately the same size.
Boil syrup: put sugar in a wide enamel bowl for making jam, add water. Stirring, bring to a boil. Wait until the sugar dissolves (stir).
Boil fruit in syrup: Place strawberries and apples in syrup. Cook, stirring and skimming for about 35 minutes. Then remove from heat and cool slightly. And grind/chop the jam with a blender (be careful not to splash or splash yourself). Bring to a boil again and cook until tender.

If you want jelly jam– just cook for another 5 minutes until done (when a drop of syrup does not spread.

If you want some jam, then you need to cook for another 5 minutes. A sign that the jam is ready: a drop that was dropped onto a cold saucer does not spread.

If you want to make jam: Cook longer, evaporating the moisture until thicker. A sign that the jam is ready: when stirring the jam, the spoon leaves grooves on the surface. The volume of jam in the basin will decrease from the original by 2 times (half).

Ready-made strawberry jam pour into prepared jars hot. Close with prepared lids (iron, glass with clamps or plastic. You can simply cover with parchment paper and tie with twine (but only cover cooled jam with paper, otherwise it may become moldy.
Store strawberry jam at room temperature (or cooler, whatever suits your needs) in a dry, dark, ventilated place.

Strawberry jam, like any other, breaks off in whole pieces and does not spread over the outlet

The jam doesn’t spread on the bun either, it’s thick. Therefore, it is convenient to use it as a filling in baked and fried pies, pancakes and pies. Or mix with cottage cheese, porridge, yogurt and sour cream to make husbands and children happy with sweets!

For those who do not have time to cook the jam in one batch, you can cook it for five minutes in 4-5 batches, pausing for the jam to cool and the fruit to ferment for 6-12 hours. Grind in a blender before the last cooking.

For those who want to get jam rather than jam, cooking for five minutes is the best option. The berries will be evenly soaked in the syrup. It will be very tasty. You can cook without apples, just strawberries (1 kg sugar, 1 kg strawberries, store at room temperature). At the end of cooking (5 minutes BEFORE) you can add the juice of 1 lemon. It will be much tastier.

I baked with this jam. It turned out very tasty.

Delicious pies with strawberry jam

Strawberry jam, jam, marmalade. Several recipes.

It’s not for nothing that strawberries are called the “queen of berries.” It leaves no one indifferent - aromatic, sweet, juicy... And in winter, fragrant strawberry jam fills us with memories of summer and the sun. Each housewife makes strawberry jam in her own way, but each method has its own general rules.

Strawberries need to be picked in dry, sunny weather. It is better to collect crushed, overripe berries in a separate bowl, since when washed they will give juice, soften, and the jam from such berries will turn out to be too watery. Freshly picked berries should not be stored for a long time; it is better to immediately sort them out, rinse them in running water and lay them out to dry on a towel or tablecloth (old and unnecessary, since stains from berry juice cannot be washed off later). If you do not plan to make the jam right away, cover the strawberries with sugar and leave for a while, especially since almost all recipes call for letting the strawberries sit with sugar for better separation of the juice. Weigh the berries for jam after preparing and drying. It is best to take beet sugar, it is sweeter. But if you only have cane sugar at your disposal, that's okay, just use about 10% more.

Pour the finished jam into dry, heated, sterilized jars and seal with varnished tin lids. If you decide to cover the jam with ordinary nylon lids, then you should store it in a cold place (refrigerator, cellar).

Ingredients:
1 kg strawberries,
1.7 kg sugar.

Preparation:
Sort the strawberries, rinse in cold water, and dry on a towel. Add sugar and leave overnight. The next morning, drain the juice, bring it to a boil and place the berries in it. Bring to a boil, simmer for 5 minutes and pour into hot sterilized jars. Roll it up.

Ingredients:
1 kg strawberries,
300 ml water,
1.2 kg sugar.

Preparation:
Make syrup from sugar and water. Pour hot syrup over the prepared berries, cover the bowl with the berries with a towel or paper and leave for 4 hours. Then put on fire, bring to a boil and reduce heat. Cook, stirring, for 30 minutes, remove from heat and let stand for 2 hours. Then repeat the operation twice more. Pour into sterilized jars and seal. Wrap it up.

Ingredients:
1 kg strawberries,
1 kg sugar,
2 g citric acid.

Preparation:
Sort the berries, rinse well and dry. Add sugar to the berries, mix gently and leave overnight to release the juice. The next morning, place over low heat and bring to a boil, simmer for 5 minutes and leave to cool completely. Repeat the heating-cooling procedure 3-4 times so that the berries are slowly soaked in syrup. During the last boiling, add citric acid so that the jam does not lose color. Pour hot jam into sterilized jars and seal.

Ingredients:
1 kg strawberries,
300 ml water,
800 g sugar.

Preparation:
Boil syrup from sugar and water, immerse the prepared berries in it and simmer until thick over low heat, stirring constantly. Pack hot in sterilized jars and roll up.

Ingredients:
1 kg strawberries,
1 kg sugar,
225 ml water.

Preparation:
Blanch the prepared berries for 10-15 minutes in boiling water (or 10% sugar syrup), skimming off the foam. Then transfer the berries to boiling sugar syrup and cook over low heat until tender. Blanching allows you to obtain jam with good gelling properties.

Ingredients:
1 kg strawberries,
1.2 kg sugar.

Preparation:
Place the strawberries in an enamel bowl, add half the amount of sugar and leave for 16 hours. After this, add the remaining sugar and place on low heat. Cook, stirring, until tender, making sure that the sugar does not burn. Place in sterilized jars, roll up and cool without turning over.

Ingredients:
1 kg strawberries,
12 kg sugar,
lemon acid.

Preparation:
Wash the strawberries, sort and dry. Then lightly mash the berries with your hands, add sugar and stir until all the sugar has dissolved. Strawberry jam is cooked in small portions. Pour 1 cup strawberry mixture into a small stainless steel saucepan and bring to a boil. Boil over medium heat, stirring constantly, for 5-7 minutes. Don't remove the foam! After boiling, the mixture will begin to thicken. Pour the thickened jam into a sterilized dry jar, first adding 2-3 crystals of citric acid to the bottom. Repeat the entire process with a new portion of the strawberry mixture, gradually filling the jar to the top. Cover the cooled jam with lids and place in a cool place. Cans can also be rolled up.

Ingredients:
1 kg strawberry puree,
2 stacks Sahara.

Preparation:
Sort the strawberries, rinse and place in a bowl for jam. Place on the fire and cook without adding water over low heat until soft. Remove from heat, cool and strain through a sieve. Weigh the resulting puree and add sugar at the rate of 2 cups per 1 kg of puree. Place on the fire and simmer over low heat until the required thickness is achieved. Remove from heat, pour into sterilized jars and seal.

Ingredients:
1 kg strawberries,
1 kg sugar,
1 tbsp. vanilla sugar (optional).

Preparation:
Sprinkle the prepared strawberries with sugar and leave overnight. Then pass through a meat grinder or grind with a blender. Place the bowl with the strawberries on the fire, bring to a boil and reduce the heat to medium. Boil, stirring constantly, for 30 minutes and set aside to cool for 5 hours. Repeat two more times, remembering to remove the foam during cooking. Cook the jam for the last time until it thickens, that is, a drop of cooled jam should not spread.

Ingredients:
2 kg strawberries,
1 kg sugar,
2 lemons.

Preparation:
Cover the berries with sugar and leave for 8 hours. After the strawberries give juice, put the basin on the fire and start cooking first on low heat, and then finish cooking on higher heat. At the end of cooking, add lemon juice, stir and immediately place in sterilized jars and seal.

Strawberries in jelly

Ingredients:
1 kg strawberries,
1.5 kg sugar,
1.5 tsp citric acid.

Preparation:
Sort the strawberries, rinse and dry. Fill the berries with half the amount of sugar and leave to release the juice. Add the rest of the sugar, put on the fire and cook from the moment of boiling for 15 minutes. Dilute citric acid in a small amount of syrup, add to the jam, stir and cook for another 5 minutes. pour the jam into sterilized jars and roll up.

Ingredients:
1 kg strawberries,
600 g sugar,
10 juniper berries,
4 tbsp vodka,
6 tbsp. balsamic vinegar,
1-2 sprigs fresh rosemary,
a pinch of freshly ground black pepper.

Preparation:
Sprinkle the prepared strawberries with sugar and leave until the juice releases. Place on the heat, add the juniper berries and rosemary, bring to a boil and simmer for 2 minutes. Remove from heat and place in a cool place overnight. The next morning, pour vodka and balsamic vinegar into a bowl of jam, add coarsely ground pepper and place on low heat. Boil, skim off the foam and cook for 5-10 minutes, depending on the type of strawberry: the more juice formed, the longer the cooking time. Remove from heat and discard juniper and rosemary. Pour the jam into sterilized jars, close with nylon lids and store in a cool place. Or jars of jam can be sterilized within 10 minutes after boiling and rolled up.

Ingredients:
1 kg strawberries,
500 g sugar,
1 lemon.

Preparation:
Place the prepared strawberries in a bowl for jam and add lemon zest and juice. Bring to a boil, add sugar and simmer for 10 minutes. Place in sterilized jars and seal.

Strawberry jam with tangerines

Ingredients:
1 kg strawberries,
1 kg tangerines,
2 kg sugar,
1.5 stack. water.

Preparation:
Sort the strawberries, rinse and dry on a towel. Blanch the tangerines, without peeling, for 5 minutes in boiling water, then cool for an hour under cold running water. Remove the peel and divide into halves. Make syrup from sugar and water, dip strawberries and tangerines in it and leave for 10 hours. After this, cook the jam in three steps, boiling for 5 minutes each time and leaving to stand for 6-8 hours after cooking. Place the finished jam hot into sterilized jars and seal.

Ingredients:
1 kg strawberries,
2 kg sugar.

Preparation:
Mash the washed and dried berries with a wooden pestle and heat to 60°C. Add sugar to the berry puree in small portions, stirring well each time until the sugar crystals are completely dissolved. At the end of stirring, heat the mixture to 70°C. Place in sterilized jars to the top and close with nylon lids. Store in a cool place.

Recently, the technology for preparing jam has changed fundamentally. Previously, the word “jam” meant a sugary-sweet mass that was kept on fire for hours. During this time, fruits and berries managed to darken and change beyond recognition. Now a jar of jam can be prepared in half an hour. The presence of lemon juice will perfectly balance the sugar balance, and gelatin will create a pleasant thick consistency. The jam will be thicker than regular berry jam. The subtle aroma of strawberries will not disappear anywhere; it will remain until the moment you open the jar. Thick strawberry jam can be spread on bread, mixed with sour cream and turned into cream for cakes. We also recommend looking at the recipe.

- strawberries – 1 kilogram;
- sugar – 400 grams;
- lemon juice – 2 tablespoons;
- instant gelatin – 25 grams;
- water - 50 milliliters.

1. Strawberries are sorted, only ripe, undamaged berries are selected. It is best to prepare preparations using gelatin in small portions, calculating the proportions for one or two jars. This recipe will allow you to fill one half-liter jar with strawberries and still have a little jam left over to serve with evening tea.

2. Strawberries are crushed with a blender, the resulting puree is poured into a small enamel pan. No sugar is added. Place the berry puree on the fire and boil for 15 minutes. The excess liquid will evaporate and the mass will become thicker. Remove the pan from the stove.

3. Gelatin is poured with hot water and stirred until completely dissolved. The water in this recipe is only needed to dissolve the gelatin. The gelatin mixture is poured into the berry puree and stirred very thoroughly. Gelatin cannot be thrown into boiling jam; you must wait 10 minutes until the berry mass cools to about 70 degrees. In this case, gelling will be successful and lumps will not appear.

4. Pour all the sugar into the jam and add lemon juice. Place the pan on the fire and boil for 5 minutes.

5. The jar and lid are sterilized and filled with hot jam. The consistency will resemble sour cream, since complete gelling occurs only after the product has cooled. The thickness of the cooled jam will double. There is no need to turn the jar over so that the jam does not stick to the lid. Store strawberry jam in a cool, dark place.

Thick jam, like in childhood, which is put into pies and spread on bread, can be prepared according to one of the recipes in the article.

Jam is a canned product made from fruits and berries, obtained by boiling them with or without sugar.

The advantage of canned sweets is that they can be prepared from almost anything, from strawberries to autumn varieties of apples. But you need to know a few secrets so that the jam is thick, tasty and stored for a long time.

How to make jam thick?

No one will say where and when they first started making jam. The name of the delicacy is of Polish origin – powidla. It differs fundamentally from other methods of preserving fruits and berries:

jam is made from ripe and even overripe berries and fruits
Usually, before boiling, raw materials for preservation are brought to a puree state
there are recipes for jam with and without sugar
after boiling, the sweet mass becomes homogeneous and necessarily thick

IMPORTANT: Many housewives believe that jam should be so thick that it not only does not drip from a spoon, but can also be cut with a knife

But how to achieve such a thick consistency?

It is necessary to boil the fruits and berries well. Their initial volume is halved by the end of cooking.
If it is recommended to add a certain amount of apples to berry jam. These fruits are rich in pectin, a natural gelling agent.
You can use a jam thickener, which is sold in any supermarket today.
If the jam is cooked without apples and thickener, you need to boil it in stages. After the fruit mass has boiled for 20 minutes, wait until it has cooled completely, then boil again, and so on from three to 5 times.

How long does it take to cook jam?

The cooking time for jam depends on:

type of fruit or berry
volume of raw materials

It must be said that the process itself is quite labor-intensive; for many housewives, preparing delicacies takes up the whole day.

First, you need to prepare a container for cooking jam - a stainless steel pan, as well as jars and lids. If sugar is used during cooking, you can simply wash them thoroughly. For sugar-free jam, jars and lids are sterilized
Fruits or berries are washed, peeled and cored (if necessary), spoiled parts are removed
Apples, apricots, pears, and other large fruits are cut into slices
The raw materials for jam, without sugar, are always placed in a wide, non-enamel bowl and boiled for 15-20 minutes until it softens. You can also soften fruits and berries in the oven or microwave
Boiled berries and fruits are turned into puree - pounded, rubbed through a sieve, passed through a meat grinder, and blended with a blender.
If the jam is cooked with sugar, now is the time to add it. Sugar must be at least 60% of the volume of fruit raw materials, otherwise the jam will not be stored
The jam is boiled with or without sugar until it is reduced by half
During boiling, the mass of berries, fruits and sugar is constantly stirred, as it burns very strongly to the bottom and walls
To avoid burning, many housewives prefer to simmer the jam in the oven; they cover the pan with it with a lid.

IMPORTANT: As a rule, it takes 1 to 2 hours to boil the jam to the desired consistency.

Recipe for delicious thick apricot jam for the winter

Apricot jam can turn out cloying, since overripe apricots are too sweet. Lemon will help make it taste more pleasant.

apricots – 2 kg
sugar – 1.5 kg
lemon – 1 pc.
jam thickener – 1.5 packets

It is better to cook apricots in a cauldron
The fruits are thoroughly washed and pitted, rotten parts are removed,
To homogenize the apricot mass, the fruits cut in half are placed in a cauldron and filled with 150 ml of water. After about a quarter of an hour, juice will come out of them, the apricots will become very soft
Achieve a homogeneous consistency of the mass in any convenient way
If desired, combine apricot puree with a thickener
Rub washed lemon and zest into apricot puree
Bring the apricot mass to a boil, gradually add sugar
You need to cook the apricot jam for about 1 hour, after which it is hot, put into jars and rolled up

VIDEO: Apricot jam. Preparation for the winter

Recipe for delicious thick apple jam for the winter

Jam is a way to “recycle” ripe apples that have fallen to the ground and become slightly spoiled. Baking with it as a filling turns out simply incomparable!

apples – 1 kg
sugar – 600 g
cinnamon – 1 teaspoon

Apples are prepared - washed, peeled, cut out tails, seeds, black or rusty areas, cut into quarters
To soften the apples, you can place them in the oven for 15 minutes on a parchment-lined baking sheet.
Soft apples are homogenized and combined with cinnamon
Apples, as mentioned above, have a lot of pectin, so there is no need to thicken them additionally.
Place the applesauce on the fire so that it boils in its own juice.
Gradually add sugar to the boiling jam, stir it constantly
Cook the jam for 40 minutes
Place jam in jars and roll up

VIDEO: JAM!! as in childhood! Apple jam classic recipe

Homemade strawberry jam recipe

Strawberry jam is not so easy to make. Even if you follow the boiling-cooling technology and cook the berries with sugar all day, the preparation may turn out to be too liquid or too cloying. There is a trick - mix strawberries with apples!

strawberries – per 1 kg
apples – 600 g
sugar – 1 kg

Take strawberries that are ripe, soft, but not rotten or old. It is better to cook jam in the middle of the strawberry season
The berries are peeled from stems and leaves, simmered in sugar and lightly boiled.
Apples are prepared as indicated in the apple jam recipe
Strawberries are rubbed through a sieve to prevent seeds from getting into the jam.
Apples are brought to a homogeneous state in any convenient way.
Combine fruit and berry purees, cook them, gradually adding sugar and stirring constantly
Boiling time for strawberry and apple jam is approximately 45 minutes

VIDEO: pear jam

How to make currant jam?

Of course, in order to preserve the maximum amount of vitamins in the berry, it is better to freeze it or simply grind it with sugar (to prepare the so-called “vitamins”).

But for the filling for homemade baking, you can close a couple of jars of currant jam. There is almost as much pectin in currants as in apples, so you can easily boil them to the consistency of marmalade.

black currant – per 1 kg
sugar – 800 g

Currants are washed, sorted, and cleared of small twigs and leaves.
You can place it in a colander and steam it for about 5-7 minutes.
Soft berries are rubbed through a sieve and mixed with 0.3 part sugar
Allow the jam to boil; during cooking, add the remaining sugar in two batches.
Boil currant jam for an hour and a quarter

How to make cherry jam. Cherry jam: a recipe for the winter

To improve the taste of cherry or cherry jam, add citric acid or fresh lemon juice.

cherries or sweet cherries - 1 kg
sugar – 600 g (if cherries), 400 g (if cherries)
lemon juice – 1 tbsp. spoon

Ripe cherries or sweet cherries are removed from the bones
The berries are softened in a steam bath and then passed through a meat grinder.
With a third of sugar and 100 ml of water, begin to cook them, stirring constantly
After half an hour, add another third of the sugar.
After a quarter of an hour, add the remaining sugar and lemon juice
Cook until desired thickness

Recipe for delicious thick plum jam for the winter

Any jam, including plum, works very well. To avoid cleaning the stove, many people cook it in the oven with a lid.

plums – per 1 kg
sugar – 600 g
jam thickener - 0.5 sachet

Wash the cream and remove the pits
Boil the plums for 10 minutes, then homogenize
Plum puree is mixed with sugar and thickener and placed in the oven (under the lid)
Plum jam simmering in the oven is periodically checked for readiness
This jam takes up to an hour and a half to prepare.

A recipe for delicious thick raspberry jam for the winter. Recipe for jam without sugar

Raspberries are a very sweet berry, so it is better to make jam from them without any sugar at all.

Take the required amount of berries and wash them several times.
Raspberries are softened by steaming and rubbed through a sieve to remove seeds
Boil the raspberry mass to the consistency of jam
The jam is poured into sterile jars and sealed with sterile lids.

VIDEO: Apricot jam in a slow cooker

Cherry plum jam: a recipe for the winter. Recipe for delicious jam in a slow cooker

It’s easy to prepare cherry plum jam in a slow cooker. The only negative is that its volume will be small.

cherry plum - per 1 kg
sugar – 1 kg 200 g

Cherry plum jam can be prepared in a slow cooker.

The pitted cherry plum is placed in boiling water for 5 minutes so that the skin peels off.
Beat the cherry plum pulp with a blender and combine with sugar
Place the future cherry plum jam in the multicooker bowl, select the “Baking” mode and set the time on the timer - 45 minutes
Check the readiness of the jam by listening to the sound signal and, if necessary, cook it for some more time.
Covering hot cherry plum jam in jars

VIDEO: Quince jam

Gooseberry jam: a recipe for the winter

Gooseberry jam has a good consistency, since the berries contain a sufficient amount of pectin. Children really like the greenish color and sweet and sour taste of the delicacy.

gooseberries - per 1 kg
sugar – 500 g

Before you start cooking the jam, you can only wash the gooseberries. It is not necessary to carefully remove small leaves and tails - they, along with the seeds, will remain on the sieve after wiping
Boil the berries until they soften
Rub the gooseberries through a sieve and mix with sugar
Boil the jam until it thickens, then pour into jars and close