Raw jam from gooseberries Raw mashed potatoes or as it is called otherwise - "raw jam", today is very popular. It retains the taste and smell of fresh fruits and berries, is very fragrant and prepares fairly quickly, without much effort. For the preparation of this type of billets, soft and juicy berries and fruits are mainly used: currants (red, white and black), blueberries, blueberries, strawberries, strawberries, raspberries, etc. To keep raw mashed potatoes for a longer time, one should observe the proportions of raw materials and sugar, and monitor the storage temperature. If, on 1 kg of fruit and berry mass, 2 kg of sugar is added, then this puree can be well preserved even at room temperature. Before the preparation, the berries and fruits are thoroughly washed, dried (so as not to cause fermentation during storage), they are poured into non-oxidizing dishes (for example, an enamel basin or a pan), add the necessary amount of sugar and rub with a wooden pestle or pass through a meat grinder, previously scalded with boiling water . The resulting mashed potatoes are placed in dry sterilized jars and sealed. Store the product in a dark cool place. In the "raw jam" the whole winter is stored up to 70% of vitamin C and other nutrients.
Ingredients:- Gooseberries 1 kg
- Orange 4 pcs.
- Sugar 1.2 kg
- Step 1 To prepare raw mashed potatoes you need to take ripe berries of gooseberries, oranges and sugar.
- Step 2 The berries of gooseberries are thoroughly washed, with scissors cut off sepals and stems.
- Step 3 With the oranges peeled off with the white subcortical layer, divide into slices and remove the white film from them.
- Step 4 Gooseberry and orange to pass through a fine lattice of mincers.
- Step 5 In the resulting mass of sugar.
- Step 6 Stir the mixture thoroughly until the sugar is completely dissolved and leave for 10-12 hours for the tincture.
- Step 7 Pour the raw mashed potatoes into clean, dry jars of small capacity and cap them with lids. Keep mashed potatoes in a cool place.