A large bush in the garden full of red berries, savor every day.
When my little helper has given its OK to mature, we are armed with trash and go to pick gooseberries.
Thorns pricked and scratched, but we have not given up the trash and eventually we filled!
The only use that came to my mind was to make the berries in jelly. The recipe Ferber
not inspired me, was in reality in a jam, but left the whole fruit peel and seeds.
I did a search on the Internet, I found a recipe that inspired me on a French website.
recipe which actually fell short of expectations.
I got a soft gel with an acidic aftertaste that makes it special.
I think it is perfect to pair with cheese.
If you do not like the jam cakes, I recommend it highly.
Ingredients:
1L juice gooseberries
700-900g of sugar (depending on the degree of sweetness desired)
water
1 lemon syrup of cassis (optional)
Procedure:
Clean any leaves and stems from berries, wash them and put them in a pan.
Cover the berries with water, put the saucepan on the stove and cook until the berries become not just a few minutes morbide.Sono
Pass the berries through a sieve or food mill to remove skins and seeds and to obtain the juice.
Weigh the juice, add sugar according to the proportion written in the ingredients and the lemon juice.
Put the syrup on the fire, possibly in a wide mouthed pan to facilitate evaporation and cook until desired consistency is reached.
Difficult give time for quast'ultima phase, because much depends on the quantities of syrup and processed on the size of the pan.
At the end I added a cup of coffee syrup of cassis (black currant).
jelly jars in the hot jars.
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