Peach / nectarine and gooseberry jam

Category: Blanks


coarsely chopped peaches / nectarines
14 pcs.
Juice of 4 lemons
Peeled almonds
coarsely chopped
60 g
Gooseberry 1 kg
Sugar 1.5KG

Cooking method

  • 1.Fold the peach / nectarine kernels into a gauze bag and put it in a saucepan with peaches / nectarines, lemon juice and almonds.
  • 2.Wash the gooseberries and add them to the pan to the rest of the ingredients, pour in 300 ml. water. Bring to a boil, cover the pot and cook for 30 minutes.
  • 3.Remove the gauze bag from the pan. Pour sugar into the mass and stir it over low heat until the sugar is completely dissolved. Now turn the heat up, the mixture should boil until thickened. Skim the jelly and fill the jars.


My comments:
I did half a serving. The peaches were medium in size, weighing about 1.5 kg. The jam is very tasty! I recommend trying it!

Enjoy your meal !

Wow, I salivated from one reading Peach / nectarine and gooseberry jam
and this .... gooseberries are whole? do not grind it?
If you take a not too overripe gooseberry (I was just slightly unripe), then the berries will remain intact (though shriveled), in the case of overripe gooseberries they can be boiled. Alternatively, you can grind it, for example, in a blender, but I have not tried this option, although I like the idea.
Crochet, and you did not prick the gooseberries with a needle?
Nope, for this I did not prick jam.

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