Recipe Raw puree from gooseberry and oranges
Raw jam from gooseberry raw mashed potatoes or howIt is also called "raw jam", it is very popular today. It retains the taste and smell of fresh fruits and berries, is very fragrant and prepares fairly quickly, without much effort. For the preparation of this type of billets, soft and juicy berries and fruits are mainly used: currants (red, white and black), blueberries, blueberries, strawberries, strawberries, raspberries, etc. To keep raw mashed potatoes for a longer time, And also monitor the storage temperature. If, on 1 kg of fruit and berry mass, 2 kg of sugar is added, then such puree can be well preserved even at room temperature. Before the preparation, the berries and fruits are thoroughly washed, dried (so as not to cause fermentation during storage), they are poured into non-oxidizing dishes (for example, enameled basin or pan), add the necessary amount of sugar and rub with a wooden pestle or pass through a meat grinder, previously scalded with boiling water . The resulting mashed potatoes are laid in dry sterilized jars and sealed. Store the product in a dark cool place. In "raw jam" all winter up to 70% of vitamin C and other nutrients are stored.
- Gooseberries 1 kg
- Orange 4 pcs.
- Sugar 1.2 kg
- Step 1 To prepare raw mashed potatoes you need to take ripe berries of gooseberries, oranges and sugar.
- Step 2 The berries of gooseberry are thoroughly washed, with scissors cut off sepals and stems.
- Step 3 With the oranges peeled off with the white subcortical layer, divided into slices and remove the white film from them.
- Step 4 Gooseberry and orange to pass through a fine grate meat grinder.
- Step 5 In the resulting mass of sugar.
- Step 6 Stir the mixture thoroughly until the sugar is completely dissolved and leave for 10-12 hours for the tincture.
- Step 7 Pour the raw mashed potatoes into clean, dry jars of small capacity and cap them with lids. Keep mashed potatoes in a cool place.