Prepare gooseberries correctly for preserving
Gooseberries do not have a long shelf life after harvesting. Therefore, harvesting, cleaning and picking up take place without delay. The fresh fruits are first washed in lukewarm water. Then use scissors or fingertips to remove the rest of the fruit stalk on one side of the berry and the dried flower on the other.
To prevent the gooseberries from bursting when you are snacking, use a small needle to insert them quickly. This step is not absolutely necessary. Since the preserved fruits are stored in a glass container, this measure is good for the appearance.
Clean glasses and working materials thoroughly
Cleanliness is of the utmost importance when preserving gooseberries. Whether you use modern twist-off glasses, or traditional jars with rubber rings; these should be cleaned with as hot water as possible. The screw caps are also boiled out. Then let all materials dry on a clean kitchen towel.
Pick whole fruits – that’s how it works
When the preparations are complete, weigh the gooseberries. To fill a 1 litre glass, 750 grams of fruit are required. You keep going like this:
- fill the gooseberries into the jars
- fill up with water so that all fruits are covered
- last but not least add 4-5 tablespoons sugar
- put the unsealed glasses in a pot with water
- simmer for 10 minutes at 75 to 100 degrees Celsius
- then allow to cool in water for a further 10 minutes
Hang a cooking thermometer in the pot to control the temperature. As the temperature gradually rises, the total cooking time is on average 30 minutes, including the cooling phase. Last but not least, take the glasses out of the water and close them with the screw caps or the rubber rings and glass caps. Now turn the preserving jars upside down until they have completely cooled down.
Gooseberries skillfully cooked to jam
As a spread, gooseberries of all varieties taste quite excellent. Whipping the fresh fruits to jam is easier than you might suspect. 1000 grams of cleaned gooseberries and 1000 grams of gelling sugar are required. This makes it possible in the twinkling of an eye:
- pop the berries into a pot and press lightly with a potato masher without crushing them
- mix in the sugar with 2-3 portions with a spoon
- put on the lid and let the mixture pass through overnight
- bring to the boil while stirring and simmer for 4 minutes
Fill the still hot jam into twist-off jars and immediately close the lid. Keep the glasses upside down until they cool down.
Tips & Tricks
Gooseberries do not have to be fully ripened for preserving. Who likes to eat them sourly, harvests them half ripe. This has the advantage that an overabundantly occupied gooseberry bush is relieved a little and the rest of the fruit can ripen calmly.