Да шо ж вы так убиваетесь! Да вы ж так не убьетесь!
Я поняла. У меня надо ПРОСТО ОТБИРАТь комп. ПОтому что сижу и перечитываю ЗФБ 15 года вместо того, чтобы идти спать... И так каждую ночь.
Да ну нафиг же!!!
Одна надежда - вернется муж, меня совесть заест, и все это все-таки прекратится.

Чтоб не забыть - рецепты для варений:

2 lb / 1,000 grams of whitecurrants
2 lb / 1,000 grams of white sugar
1 pint / 570 ml of tap water
1 teaspoon of lemon juice (this is optional)

Take all of your whitecurrants and remove any stalks / debris. Transfer the berries to a big saucepan and pour on the water, placing the pan onto a medium heat. Allow the mixture to start boiling and then immediately reduce to a simmer, stirring a little. After the whitecurrants have been simmering for ten minutes, they will be much softer in their appearance and the water will be infused with their flavours.

Take the saucepan off the hob and mix in all of the sugar, being careful not to damage any of the softened berries, as their skins will easily fall off at this stage. Squeeze on the juice of one lemon and continue to slowly mix, until all traces of the sugar granules have gone.

Place the mixture onto a medium heat and boil for three or four minutes, using a flat-ended wooden spatula to periodically scrape the bottom of the mixture, to avoid any burning. Simmer the mixture for around 20 minutes more and after this time has passed, you should notice that a much thicker consistency has been achieved.

Test your newly made whitecurrant jam to see if it is ready to set. The easiest way to do this is by spooning a few drops onto a chilled plate and leaving for a short amount of time. If the jam appears to have set when touched, with a visible skin, then you have reached its setting point. If not, place the pan back onto the stove, increase the heat slightly and then continue this cycle of simmering and testing. When your whitecurrant jam is ready to set, take the pan off the heat, skimming off any froth or scum. If scum is still visible, this can be easily dispersed by stirring in a small chunk of butter - preferably unsalted.

After allowing the jam to cool for ten to 15 minutes, so that it thickens and there is less chance of the berries sinking to the bottom of the jar or settling on the top, transfer the whitecurrant jam to sterilised glass jars (previously boiled or heated in an oven).

Goosberry Jam
1kg gooseberrries
1kg granulated sugar
500ml water

Prep:30min › Cook:30min › Ready in:1hr
Place a plate or saucer in the freezer.
Wash and trim the gooseberries. Place in a heavy-bottomed saucepan with the water. Bring to the boil and boil rapidly for 1 minute. Reduce heat and simmer for 10-15 minutes, till gooseberries are soft. Add the sugar, then bring back to a rolling boil for another 10 minutes.
Remove pan from heat, and test to see if the jam has set. Take the plate from the freezer and drop a bit of jam onto the cold plate. After a few seconds push the jam with your finger. If the surface of the jam wrinkles and somewhat holds its shape, it has reached setting point and is ready. If the jam slides across the plate and seems very liquid, then it needs to be boiled for another few minutes, at which point you need to test the jam again.
Skim off any scum from the top of the jam. Place the hot jam in hot, sterilised jars.