Any gooseberry is suitable for jam, I had a red one. In winter, jam can not only be served simply with tea, pancakes and other pastries, but also used as an interlayer for pies or biscuits.
Prepare your ingredients.
Wash and dry the gooseberries, remove the tails. Cut the banana into slices.
Transfer the banana and gooseberry to a blender.
Grind at high speeds.
Transfer the workpiece to a saucepan, add all the sugar.
Cook the jam over low heat for 50 minutes. Remove the foam that will form.
Wash the jar for the preparation thoroughly with baking soda, then rinse well under warm running water. Sterilize the jar and lid in a convenient way – over steam, in the oven or microwave. Transfer the jam to a jar.
Roll up the jar tightly with a sterile lid, put upside down. Cover the workpiece with a warm blanket or blanket, leave it alone for 24 hours. After the specified time, transfer the workpiece to the pantry.
Categories: Diet recipes