Red gooseberry jam with "vanilla cinnamon"
Time
Preparation time: 30 min.
Cooking or baking time: 4 min.
Rest period: 2 hours
Total preparation time: 2 hours 34 minutes
ingredients
For 1,5 kg jam:
- 1 kg of red gooseberries
- 500 g canning sugar (2: 1)
- 1 sachet of vanilla sugar or 1 vanilla pod
- 3 tbsp cinnamon sugar
- 3 tablespoons lemon juice
preparation
- Free the gooseberries from the flower and stalk, wash thoroughly and drain.
- Put the clean berries in a large bowl and puree; Simply take a blender or food processor.
- Now you add the gelling sugar, the cinnamon sugar mixture and the lemon juice.
- If you work with vanilla sugar, add it now!
- Let the mixture "drag" for about 2 hours so that the sugar mixes with the juice of the berries.
- Stir the mixture again and place in a large saucepan; the pot should only be half full - risk of overcooking.
- If you work with vanilla pods, add them.
- The mass should now cook from a high level. When the jam boils bubbly, the cooking time of 4 minutes begins.
- After the 4 minutes, you should do the jam test! If it is passed, then fill the jam in previously rinsed glasses and let them cool. Depending on the degree of ripeness, the cooking time may vary.
Jam test: Drop the jam or jam into a glass filled with cold water. Spread the drops in the water, the jam is not yet "ripe". If the droplets stay together, the jam is ready!
This jam is well suited to refine also biscuits: Fill yeast jam with jam and enjoy.
Or mix some jam with fresh fruits and milk, kefir or buttermilk in the blender and feast!
