Gooseberry confiture with lemon balm

There is nothing healthier than fresh berries and fruits, but to keep them fresh for a long time, they need to be frozen, dried, made jam and canned compotes. These methods of preparing berries for the winter take a lot of time. And preparing confiture is a simple and quick method. Gooseberry confiture turns out sweet, but not cloying, with a characteristic sourness. Lemon zest will add a citrus aroma to the confiture, which can be replaced with orange zest or lime juice. All products from this recipe can be purchased at Perekrestok supermarkets.

1. Calories
   230,97 kcal
2. Protein
   1,24 gram
3. Fat
   3,16 gram
4. Carbohydrates
   52,87 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Gooseberry
   1 kg = 1000 g
2. Lemon zest
   1 tbsp. l. = 6 g
3. Sugar

   ---

   
   1 kg = 1000 g
4. Pectin
   20 g
5. Melissa

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   1 sprig = 4 g
6. Tartlets

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   230 g

Steps:

1. 
   Wash the berries for jam well and sort, removing twigs and leaves. Throw away damaged or rotten berries so that they do not spoil the preservation. Dry the washed gooseberries and cut off the stems on both sides. Prepare jars and lids for canning.
2. 
   Prepare the berries. Mash clean gooseberries with a masher or puree the berries using a blender. Add lemon zest to the berries and transfer the mixture to a thick-bottomed saucepan. Add a packet of pectin and stir.
3. 
   Boil gooseberries. Place the pan with the berries over medium heat and gradually add all the sugar. Stir the confiture until the sugar is completely dissolved. Bring the berries to a boil, add lemon balm and cook, stirring constantly, for 5 minutes.
4. 
   Pack the confiture into jars. Remove the lemon balm sprig from the confiture. Pour hot confiture into sterilized jars and roll up the lids. Turn the jars upside down and leave for 15-20 minutes. Then place the jars on the bottom so that the confiture gels in the correct position.
5. 
   Place some of the gooseberry confiture in a deep jam bowl and garnish with a sprig of fresh lemon balm. Also fill shortcrust pastry tartlets with confiture and decorate with gooseberries on top.