(2 bottles of 8 ounces each)
800 grams of fresh gooseberries
200 grams of powdered organic panela
Juice of two lemons
2 glass jars with lids 8 oz, lids must be new
Sterilize jars two 8-ounce immersing in boiling water for 10 minutes or leave them in a hot oven at 200 ˚ F for 10 minutes.
Sterilize the lids by immersing them in boiling water for 10 minutes.
Keep the jars hot.
Put a small plate in the freezer.
In a saucepan, combine all ingredients and cook over medium high heat.
After about 10 minutes start uchuvas gently mash with a spoon.
When carrying a total of 25 minutes cooking, make the first test to see if you get the right spot.
This is getting a bit of jam on the frozen plate, after a few seconds you should be able to leave a mark in passing a finger.
If not ready, continue cooking.
The total cooking time should not exceed 35 minutes.
With tweezers, stop the jars on a tea towel.
Fill jars with hot jam, leaving a half inch from the top.
Clean the outer edge of the jars and seal without applying much pressure.
This jam of marmelade, is low in sugar, you need to keep it in the fridge.
Open, takes 10 to 15 days, and closed two months or more.
If opening a jar, sees signs of fungus, one must discard the contents.
The consistency is not as strong as that of a conventional jam but it does the job of wonders.
If you want a firmer consistency, should increase the proportion of panela.