Assorted Berry Jam - the taste of the summer garden
Assorted berry jam from black and red currants, wild strawberries, raspberries, gooseberries - the most delicious harvest for the winter. In a small jar all the aromas of the summer garden are collected, it's just an explosion of tastes! Pectin rich red currants and a small amount of gelling sugar make it possible to achieve a very thick consistency without prolonged boiling. We collect fresh berries immediately before cooking. From the berries picked on the eve of cooking, it is better to cook jam, although this applies only to raspberries and strawberries. Blackcurrant, redcurrant and gooseberry can be stored in the refrigerator for 2-3 days without damage.
Any garden berries are suitable for a berry assortment, it is desirable that one variety dominates. In this recipe, blackcurrant plays the first violin, the rest of the ingredients accentuate its taste.
- Time for preparing: 60 minutes
- Amount: several cans of 0.5 l each
Assorted Berry Jam Ingredients
- 1 kg of black currant;
- 500 g of red currant;
- 250 g raspberries;
- 250 g garden strawberries;
- 150 g gooseberries;
- 2 kg of granulated sugar;
- 500 g gelling sugar (1: 1).
The method of preparation of berry jam-assorted
Assorted garden berries for this recipe.
We sort the raspberries, remove the stalks, leaves, garbage. Dissolve a little salt in the water, put the berries, leave for some time so that the larvae float to the surface. We remove garbage from the surface of the water with a slotted spoon, wash raspberries.
Garden strawberries give any jam or jam a sophisticated aroma. Even half a glass of berries will cope with this task. So, we cut off the sepals from strawberries, and send the berries to a bowl.
We chop red currants from the branches, pour them into a bowl.
In gooseberries, we cut off noses and ponytails. We cut off black currants from twigs. There are patient people whose perseverance is enough to rid the berries of dry spouts. I do not fall into this category, so I always cook unpeeled berries. By the way, this does not affect the taste, the spouts just become invisible.
Add gooseberries and currants to the rest of the berries. We put everything in a colander, rinse with cold running water under the tap.
Pour the berries into the cookware. For these purposes, a copper basin or a wide stewpan is best suited.
Pour granulated sugar onto wet berries, shake, leave for 30 minutes to stand out juice, then put the dishes on the stove. Heat slowly, sometimes shake and shake, so that the foam accumulates in the center. Remove the foam with a spoon, cook for 25-30 minutes.
After half an hour, add gelling sugar in small portions, mix gently, bring to a boil.
Cook thick assorted berry jam 5 minutes after boiling, the last time we remove the foam and remove the pelvis from the heat, cool to room temperature.
Dry thoroughly washed cans in a frying cabinet for several minutes, put the cooled berry jam in dry cans, cover with lids or waxed paper.
We store the thick berry jam-assorted in a dry, dark place. Such preforms can be stored at room temperature.