Gooseberry or white currant jam

Name: Gooseberry or white currant jam
Ingredients: 500 g semi-ripe gooseberries or white currants; 500 g granulated sugar; 10 g Dr. Oetker Gelfix Classic 1:1

Jam - Gooseberry or white currant jam by Beatrice P. - Recipia

Gooseberry or white currant jam sets with Gelfix and has a sweet-tart taste. For gooseberry jam with Gelfix, I choose fruit that is not quite ripe yet, still pale green, with firm skins; white currants work just as well, and once it starts boiling, the jam cooks for exactly one minute. I spread it on toast in a thin layer. Prep: 20 minutes. Cook: 11 minutes. Rest: 5 minutes. Total time: 36 minutes. Servings: 20. About 110 kcal and 0.3 g protein per serving.

Ingredients

500 g semi-ripe gooseberries or white currants
500 g granulated sugar
10 g Dr. Oetker Gelfix Classic 1:1

Preparation

1. Wash the gooseberries or white currants in several changes of water. Remove the stems and the black tip at the end of each fruit. 2. Mix the Gelfix with 1 tablespoon of sugar taken from the total amount. Add the mixture to the fruit, then cook over high heat for about 5 minutes, until it starts to boil. 3. Add the remaining sugar and move the pan until it is incorporated. Cook over high heat for about 5 more minutes, until the mixture boils again. 4. Once it starts to boil, stir constantly for exactly 1 minute, then turn off the heat. 5. Pour the hot jam into sterilized jars. Put on the lids and turn the jars upside down for 5 minutes, then turn them upright again.

Notes

Semi-ripe, still firm gooseberries are easier to top and tail than very soft ones; for white currants, choose whole berries with no signs of crushing. If you use white currants instead of gooseberries, keep the same amounts of sugar and Gelfix. I also serve it with plain pancakes. Large fruit may take longer to come to a boil than small fruit, so keep an eye on the boiling rather than just the clock. When very ripe, the fruit can crush easily while stirring. I once left the jars upside down until the next day: the jam stuck to the lid and would not slide down until the jar was opened. After five minutes, turn them lid-side up. Once opened, keep the jar in the fridge and use the jam within 3 days.