How to make gooseberry jam. Gooseberry jam: recipes

You can just cook a berry dessert for the winter in 5 minutes, but the preparation of the preserve itself usually takes much more time. We will consider all the quick cooking methods, no matter how much you have to prepare the products for the last and decisive stage. Also, let’s not forget about recipes that require you to spend a little more time boiling the sweet mass. But let's start with five minutes, for which we will need 1 kilogram of unripe gooseberries and granulated sugar. In addition, you need 1 glass of any freshly squeezed berry juice.

Unripe gooseberries for canning have a certain advantage due to the fact that their seeds have not yet become sour.

Unripe gooseberries for preservation

First of all, you need to separate the stalks and stigmas from the washed berries, after which we pour sugar into the container where we will cook the syrup, and pour the juice there. Place on low heat, mix thoroughly and add gooseberries, then close the pan or basin with a lid and wait for the mixture to boil. Immediately you need to reduce the gas as much as possible so that the flame barely burns, then the boiling will stop, but the workpiece will continue to warm up. Simmer the jam under the lid for 5 minutes, stirring a couple of times so that it does not stick to the bottom and walls, then pour into pre-sterilized jars and roll up the lids heated in boiling water.

You can also say about the second recipe that it is a five-minute recipe, although preparing for canning will take you some time. And all because it will be jam from ground berries. We sort the gooseberries, rinse them under running water and remove the stems. Next, install a meat grinder and pass the berries through a fine strainer into an enamel bowl. Then for every 3 cups of gooseberries, add 4 cups of granulated sugar and mix thoroughly with a wooden spatula (it is not advisable to use a metal spoon so that the mass does not darken). Cover with a large lid and set aside for 4 hours, stirring every 1.5 hours.

Closer to the end of this period, we sort out and wash 1 glass of raspberries, which all that remains is to mix with the prepared mass and add 5 grams of vanilla. To mix it all, we do not use a spoon or spatula, but simply rock the container in a circular motion so that the semi-liquid puree flows along the wall. We light a small gas and place the workpiece on it. This is necessary in order not to damage the raspberries. Bring the mixture to a boil and keep it on the fire for about 5 minutes, removing the foam from the surface with a wooden spatula. Next, sterilize glass jars by steaming or in a microwave oven and, placing gooseberry jam in them up to the very neck, close tightly.

Often, gelling components are added to jam to increase the viscosity of the product, but not everyone likes to use regular gelatin for this purpose, since it is not a natural product.. Another thing is agar-agar or zhelfix. Our next recipe will be just with the addition of the latter. So, we need 1 kilogram of sugar and gooseberries. Grind the washed and stemmed berries in a meat grinder. Now take 1 sachet of zhelfix. This is a product based on fruit and sugar, and it is prepared in different proportions - 1:1 or 2:1, we need the first option.

Mix the gelling agent with 2 tablespoons of granulated sugar. Add to the berry puree and place on low heat. After bringing to a boil, remove from heat, pour all the sugar into a container and mix thoroughly. Now put it on the gas again and wait for the mixture to boil. The cooking itself should last only 2-3 minutes, quite enough time for the jam to become transparent and thick (the main thing is to remove the foam from the surface in a timely manner). Next, we sterilize the glass container and transfer the still hot mass into it, immediately rolling up the lids removed from the boiling water. The next five minutes is ready for cleaning the cellar.

Preparation of gooseberry jam with gelling additive

The second recipe is gooseberry jam, which is called “pearl”, the cooking time is five minutes, although the preparatory stages take a lot of time and effort. For every 500 grams of unripe berries, take 1 kilo of sugar. Prick 300 grams and crush into small pieces. The gooseberries need to be washed, then we remove the stalks and stigmas and move on to the most painstaking stage - you need to carefully cut each berry, squeeze out the core and push a piece of walnut kernel inside. However, this work can be entrusted to household members, including children.

When everything is ready, for each kilogram of granulated sugar, add 0.5 liters of water in an enamel container, then put the dishes on low heat and stir until a clear syrup is obtained. Pour the filled berries with the sweet viscous liquid, then put them aside overnight, covering with a lid. In the morning, place the container on low gas and, putting 2 stars of star anise into the preparation, bring to a boil and turn off the heat. After 5 minutes, you can pour the gooseberry jam into glass jars and roll up their lids. This preparation only takes five minutes by definition, but the recipe itself is very interesting.

Previously, we considered the option of making jam with gelatin, but it is not always available, so the following recipe is preserved with gelatin. For it you need 1 kilo of gooseberries and sugar, as well as 5-10 grams of vanillin (to taste) and 100 grams of gelatin. The berries should be sorted and washed immediately, preferably if they are unripe. In a deep container, mix sugar and water in a ratio of 4:1, that is, for every kilogram of sand we add 250 grams of water. We put the dishes on low gas and bring the contents to a boil, and then until syrup forms, into which we put the berries and cook for 10 minutes. Remove from the stove, cool, add gelatin and vanillin, then place on the fire again, heat and cook for 5 minutes, constantly stirring the mass. Then all that remains is to put the preserved food into jars and roll it up.

The next recipe also doesn’t take five minutes, but it’s quick to prepare. So, we make royal gooseberry jam using a decoction of cherry leaves. For every kilogram of washed and peeled berries, take 1.5 kilos of sugar. You also need to have a handful of leaves on hand, which also need to be rinsed well under running water; we place them together with the gooseberries in an enamel pan, alternating layers. Fill with water (2 glasses per 1 kilo of berries) and leave for a quarter of a day, closing the lid. Then pour the infusion through a colander into another pan, and temporarily pour the gooseberries into a cup.

Five-minute gooseberry jam

Pour granulated sugar into the water where the cherry leaves have been (which we will no longer need), put it on low gas and wait for it to boil. The more sugar you put in the jam, the longer it will sit without souring or fermenting. After the syrup has formed, that is, after 5 minutes, pour the berries into it and remove from the stove and let it sit for 4 hours under a lid or thick cloth. The stage is repeated twice more; after the third cooking, you can pour the gooseberry jam into prepared sterilized containers and roll up with well-boiled lids. It is recommended to cool under a warm cotton or wool blanket. You can store it for several years in a cellar or in a cool pantry.

Another royal recipe for a sweet gooseberry dessert - perhaps the most unusual jam, partly similar in composition to the previous one. For it you will need well-washed cherry leaves - about 100 grams, and 1 kilo each of gooseberries and sugar. But, in addition, additional components are needed: 1 teaspoon of citric acid and half as much vanillin, as well as 50 milliliters of vodka. The berries should be rinsed and then filled with clean water in a deep container for a quarter of a day. Next, place cherry leaves in an enamel bowl, after which, pour in citric acid and pour in 1 liter of water, set it to low gas. Cook for 5 minutes after boiling, remove from heat and remove leaves.

Add the amount of sugar specified in the recipe to the prepared broth and make syrup, again over low heat. Then you need to add vodka to the syrup, add vanillin, shake with a wooden spatula and pour the sweet mass onto the berries, previously placed in a large bowl for cooking. The future dessert should stand for a quarter of an hour, after which we place it on low heat and, after boiling, cook for 10 minutes. During this time, we sterilize the glass container and transfer the gooseberry jam into it. All that remains is to roll up the preservation with metal lids, and the preparation for the winter is completed. Although it's not five minutes, it took very little time to prepare.

Gooseberries are not only very tasty, but also incredibly healthy fruits with a truly unique composition. Trace elements, vitamins, minerals and valuable substances contained in this emerald beauty have a beneficial effect on the gastrointestinal tract and normalize metabolism, save from allergies, anemia and constipation, remove toxins and radioactive elements. Once you learn how to make gooseberry jam, you will always prepare this wonderful dessert for the winter and delight your loved ones with luxurious sweetness.

Gooseberry jam: recipes with photos

For cooking, you can use gooseberries of any color and combine the berries with other types of fruits, citrus fruits and even nuts. This will allow you to create original and unusual flavor combinations that are unlike the traditional types of jam you are used to.

Gooseberry and lemon jam

Required ingredients:

Gooseberries – 1 kg
Ripe lemon – 2 pieces (large)
Granulated sugar – 1.5 kg

How to make jam:

Wash the gooseberries well and trim the stems with scissors. Rinse the lemons under running water, cut into small pieces and carefully select all the seeds. Then pass the berries through a meat grinder first, and then the citrus fruit. Add sugar to the resulting mass and mix very well.

Place the container with the future jam on medium heat and cook for 10 minutes. Then turn off the gas, cover the semi-finished product with a lid and leave for 4-5 hours.

After this time, boil continuously stirring for another 10 minutes, spread the gooseberry jam with lemon into sterile jars and seal with iron lids.

Advice: Before making gooseberry jam, remove all seeds from the berries. To do this, each fruit must be carefully cut and, using a dessert spoon or an ordinary lady's hairpin, carefully remove the seeds. This process will take a lot of time, but the finished product will be very tender and will melt in your mouth like marmalade.

You don't even need to cook this delicious jam.

Ingredients:

Black gooseberries – 1 kg
Sugar – 600 gr

Carefully wash the fruits, remove all stems and leaves, spread them in one layer on a kitchen towel and let dry. Then place the berries in a deep container, cover with sugar and rub with a masher with holes intended for mashed potatoes. Mix the mixture thoroughly and make sure that the granulated sugar is completely dissolved.

Place the finished product in sterile jars, close the lids and place in the refrigerator. If the volume of gooseberries is very large, you can boil it in a copper or enamel basin for about 5 minutes and then roll it up. A dessert processed in this way will last for 2 to 3 years without spoiling.

To make this aromatic and tasty gooseberry jam you will need:

Red gooseberries – 1 kg
Fresh gooseberry leaves – 10-15 pcs.

For the syrup:

Sugar – 1.2 kg
Water – 1 tbsp

How to make jam: procedure

Wash the berries well and cut off the stems. Place together with the leaves in a deep container and fill with water so that the products are completely covered with liquid. Leave in this state for 2 hours.

Then drain all the water, remove the leaves and pour in sugar syrup, previously boiled for 5 minutes. Set aside for half an hour and then bring to readiness over medium heat. The mass should acquire a pleasant thickness. Then put the whole gooseberry jam into jars and roll up.

Advice: If you plan to boil the whole berries, then take slightly unripe gooseberries with thick skin. Overripe berries will disintegrate under the influence of high temperatures and the finished product will look unsightly.

Ingredients:

Gooseberries – 3 kg
Currants – 1 kg
Sugar – 4 kg

How to make gooseberry jam: detailed instructions

Carefully sort the berries, remove stems and stems, wash and leave to dry on a linen towel. Pass through a meat grinder or grind in a blender. Then transfer the fruit mass into a large bowl, add sugar and put on low heat. Stirring constantly, cook until boiling.

As soon as the first bubbles appear on the surface, remove from the stove and cool naturally. The next day, repeat the procedure, and on the third day, bring to a boil, place in sterilized jars and close with metal lids.

Advice: To ensure that the berries do not lose their bright, emerald hue during processing, it is recommended to soak them for several hours in water at room temperature along with freshly picked cherry leaves.

A royal treat - this is what gooseberry jam is often called. The photo recipe says that for cooking you will need:

Green gooseberries – 1 kg
Sugar – 1.5 kg
Water – 2 tbsp
Cherry leaves – 5-7 pcs.

Remove very dense, slightly unripe berries from stalks and sepals, wash under running water and place in a deep container, alternating with layers of cherry leaves. Pour cool boiled water over everything and leave for 5-6 hours. Then drain in a colander and let the water drain.
Boil syrup from sugar and 2 glasses of water.

When it boils, carefully add whole berries, turn it off immediately and leave to cool for 3-4 hours. Then bring to a boil again, let it cool again and boil a third time. Finally, place into sterile jars and close with lids.

Raspberry jam with gooseberries

Ingredients:

Raspberries – 250 gr
Gooseberries – 1 kg
Sugar – 1 kg

Sort the gooseberries, remove the stems, wash well, prick each berry with a needle, add 750 grams of sugar and let stand until the juice is released. Grind the raspberries and the remaining sugar in a blender or grind through a kitchen sieve and add to the container with the gooseberries. Place over low heat, bring to a boil and cook for 5 to 7 minutes.

Place while hot into prepared sterile jars and seal with boiled lids. Store in the refrigerator or cool place.

Gooseberry jam: video instructions on how to prepare

…. and, of course, gooseberry jam. The last delicacy at first glance may seem very simple and ordinary. But as soon as you add some additional component to it, the jam begins to acquire new flavor notes, and its aroma becomes unique. Let's find out what recipes for gooseberry jam exist.

Recipes

In fact, there are a huge number of recipes for gooseberry jam, and today it’s not just sugar and berries. This dessert allows you to use all your imagination and culinary skills. Housewives add oranges and lemons to it, enrich the taste with aromatic cherry leaves and even nuts. In addition, you don’t need to spend a lot of time preparing gooseberry jam - it can be cooked in just 5 minutes!

Classic version

First, we will find out how to cook the most common gooseberry jam without any additives.
Products:

gooseberries – 900-1000 g;
sugar – 900-1000 g.

How to cook?

We sort the fruits, separate the stalks, rinse them in plenty of water and place them in a colander to remove excess water.
Pour the prepared berries into a saucepan, add half a glass of water and bring to a boil over high heat.
Advice! If you want the berries in the jam to remain intact, then you must first pierce each fruit in several places with a toothpick!
When the mixture boils, add sugar, mix everything and cook for half an hour.
Turn off the heat and leave the mixture for 2-3 hours. Bring the mixture to a boil again and simmer for about 30 minutes.
On a note! We check the readiness of the berries with a spoon - we remove one fruit from the total mass and try to break it with a spoon. If the pulp gives in, the jam is ready!
Pour gooseberry jam into sterilized jars and seal tightly.

Five minutes

But you don’t have to cook this delicacy for so long. If you pre-soak the berries, the cooking process can be reduced to a minimum. The next recipe for gooseberry jam is called five minutes.

Products:

gooseberries – 850 g;
sugar – 0.9-1.1 kg.

How to cook?

We sort the fruits, cut off the tails, put them in a large bowl, fill them with two glasses of water and leave for 9-10 hours.
After the specified time, mix the infusion with sugar and bring to a boil at maximum gas supply.
Transfer the gooseberries to the boiling syrup and, reducing the heat to medium, cook the dessert for no more than 5 minutes.

In a slow cooker

Is it possible to make gooseberry jam in a slow cooker? Of course! Let's find out how to do this.
Prepare ingredients:

gooseberries – 650 g;
sugar – 450 g.

Important! In this recipe, you must strictly observe the proportions of the products, since if they are exceeded, the jam may boil out of the multicooker during the cooking process!

How to cook?

We sort the berries, remove the stems and leaves, rinse and let the excess liquid drain.
Transfer the gooseberries to the multicooker bowl, add sugar and leave for 30-40 minutes.
After the specified time, turn on the multicooker in the “Stew” mode, set the timer to 30 minutes and, without closing the lid, bring the mixture to a boil.
After 12-15 minutes, the sugar will melt and the mixture will boil. Do not close the lid and continue to cook the contents until the timer signal.
Remove the bowl of jam from the multicooker and cool at room temperature.
Boil the gooseberries twice more, boiling for about 5 minutes each time.
On a note! This dessert can be cooked in one go, increasing the cooking time, but, as reviews from housewives testify, cooking it three times makes the jam incredibly aromatic, and its taste thick and rich!
Pour the finished product into clean jars and seal hermetically.

With cherry leaves

Gooseberry jam with cherry leaves is a very fragrant dessert that will surely please everyone in your household.

Products:

– 850 g;
sugar – 850 g;
water – 450-500 ml;
cherry leaves – 20 pcs.

How to cook?

We sort the berries, discard spoiled ones, remove leaves and tails, and wash thoroughly.
We pierce each fruit in several places with a thick needle, add the required amount of water and leave for 9-10 hours.
After the specified time, pour the liquid into a saucepan, add sugar and cherry leaves to it, place the container on the stove and, with maximum gas supply, bring the contents to a boil.
Leave the finished syrup at room temperature until it cools completely, filter.
Bring the syrup to a boil again, add the berries and as soon as bubbles begin to appear on the surface, mix everything, wait until it boils and immediately turn off the gas supply.
Drain the syrup, boil it again, put the berries in it and cook the mixture for about 30 minutes.
Pour the finished jam into clean, sterile jars and seal tightly.

With oranges

It has a pleasant sweet taste with a subtle citrus aroma. Be sure to prepare it and enjoy the result.

Prepare ingredients:

gooseberries – 900 g;
sugar – 1.2-1.3 kg;
orange – 2 pcs.

Cooking process.

We wash the berries and remove the stems.
We also wash the citrus fruits thoroughly, cut them into 4 parts, and remove all the seeds.
Place the prepared ingredients in a blender bowl and grind, you can use a meat grinder.
Pour the resulting mass into a saucepan, add sugar and stir until the last ingredient is completely dissolved.
Place the container on the stove and, with medium gas supply, constantly stirring with a wooden spatula, bring the contents to a boil, then cook for 10 minutes.
Cover the pan with the mixture with a lid and leave for 4-5 hours.
After the specified time, return the mixture to the heat, bring to a boil again and simmer for about 10 minutes.
Pour the finished jam into sterile containers and seal for future use.

On a note! In exactly the same way you can make jam from! At the same time, the amount of ingredients remains the same: 900 g of berries, 1.2 kg of sugar and 2 lemons!

Royal jam

It is impossible to ignore the famous royal gooseberry jam. Here you will have to spend some time and effort preparing the main ingredient, but the result will be worth it. So let's get started.

Ingredients:

gooseberries – 900 g;
sugar – 1.3 kg;
water – 400 ml;
vanillin - a pinch.

On a note! For this jam, you need to choose a green gooseberry variety or take unripe fruits!

How to cook?

Wash the berries in plenty of water, remove the stems and leaves. We cut each fruit and remove the seeds.
Advice! If you were unable to find a large variety of gooseberry, then this process can take quite a lot of time. And in this case, you can simply simmer the berries in a small amount of water on the stove or in the oven, and then pass through a sieve!
We prepare syrup from water and sugar.
Grind the berries in a blender.
Combine the boiling syrup, vanillin and berry mass, mix and immediately remove from the stove.
After the contents of the pan have cooled completely, return everything to the heat and bring it to a boil again and let it cool.
We repeat the procedure a third time and pour the emerald gooseberry jam into jars.

With nuts

Gooseberry jam with walnuts is another amazing delicacy that has an amazing taste.

Products:

gooseberries – 950 g;
sugar – 950 g;
walnut – 100-110 g;
star anise - a couple of stars;
water – 450-500 ml.

Cooking process.

We sort the berries, wash them and cut each into two halves.
We remove the shells from the walnuts and chop the kernels with a knife.
Pour the specified amount of water into the container, add sugar, star anise, gooseberry halves and mix.
With medium gas supply, bring the contents of the pan to a boil, reduce the gas to the minimum mark and, constantly stirring with a wooden spatula, cook the jam for 15 minutes.
Leave the dessert with the lid closed for 8-9 hours.
Return the pan to the stove, add the nuts and cook the contents for 20 minutes.

Some housewives also practice a slightly different way of preparing this dish. It is more labor-intensive, but the result is very unusual. At the first stage of processing, the berries are cut at the top with a sharp knife, the seeds are removed and a quarter of a walnut is placed in each fruit. Cook the jam in two stages, as described above, but stir it as carefully as possible so that the kernels do not fall out of the gooseberries.

Good afternoon friends!

I continue the selection of articles from the “Sweet Life” series, and today it’s time to make gooseberry jam. The best, most delicious and simple recipes for preparing this beautiful emerald berry for the winter.

And if this jam is made in combination with citrus fruits, nuts, with the addition of fragrant cherry leaves, then it will live up to its name - royal and royal, emerald and malachite.

You can also make white jelly and marmalade from gooseberries, and gooseberries in their own juice are very tasty. If you are interested, write in the comments.

How to make gooseberry jam with whole berries for the winter

In order to get a sweet dessert with whole berries, we select unripe and green ones so that they do not boil in the syrup. We will eat ripe gooseberries fresh, and freeze what remains for the winter or make jam or marmalade.

Ingredients:

gooseberries - 1 kg
granulated sugar - 1.2 kg
water - 1-2 tbsp.
vanillin - to taste

Preparation:

We wash the berries well and remove the stems. If they are small, we will cook them whole, but for large ones we will cut them and carefully remove the seeds through the cut.

We wash the berries again, put them in a saucepan, fill them with cold water and let them sit for 6-8 hours.

Then we drain the water, but do not pour it out, we will need it to prepare the syrup. Dry the berries in a colander.

Prepare the syrup. Dissolve sugar in two glasses of water and bring to a boil. Boil the syrup for 5 minutes and dip the berries into it. Leave until completely cool.

Bring the jam to a boil, cook for 5 minutes, cool and stand for 8 hours so that the syrup penetrates into the pulp of the fruit. And the strength of the syrup will increase gradually with each cooking.

The third time we cook for about 40 minutes, until the desired thickness, and to improve the taste we add a little vanillin.

After each cooking, place the pan of jam in a bowl of cold water to cool, otherwise it will lose its beautiful emerald color to brownish-brown. Under no circumstances should you cover it.

Pour the hot gooseberries into dry sterile jars and roll up the lids. Turn upside down until completely cooled.

The most delicious royal gooseberry jam with cherry leaves and walnuts

Ingredients:

gooseberries - 1 kg
granulated sugar - 1 kg
cherry leaves - 100 gr.
vodka - 50 gr.
water - 200 ml

Preparation:

Wash the gooseberries well and place them to dry on a clean linen towel. Also wash the cherry leaves. We cut off the “tails” and stems of the berries.

We arm ourselves with royal patience and make small cuts on each berry and very carefully remove the seeds, so as not to hole the berry right through.

Dry the walnut kernels in the oven and break them into small pieces that will fit inside the gooseberries.

Fill the berries with nuts.

Prepare the syrup. Pour water into a container, add half the sugar and cherry leaves.

Place the berries and nuts in the boiling syrup, cook for 5 minutes, then cool very quickly by placing the container in a bowl of cold water. Soak in syrup for at least 5 hours.

Then cook repeatedly in 2-3 batches for 5 minutes in boiling syrup, adding sugar, and leave for 5-6 hours after each batch. After each cooking, be sure to cool the jam quickly.

Let the finished delicacy stand for 5-6 hours, and then pack it cold into sterilized jars, cover with a circle of paper soaked in vodka and tie tightly with twine.

Store in the refrigerator.

A simple recipe for gooseberry jam in a slow cooker video

Marina Lomaka will introduce us to this recipe. Cooking time 2 hours.

We will need:

gooseberries - 1 kg
granulated sugar - 1 kg
water - 200 ml

Recipe for emerald gooseberry jam

We will prepare emerald or malachite jam using ancient technology, as my grandmother did. After the previous quick cooking in a slow cooker, this process may seem more time-consuming and complicated. But if you have enough patience and time, then you will put a real gooseberry emerald on the table with great pride.

Ingredients:

gooseberries - 400 gr.
granulated sugar - 800 gr.
cherry leaves - 50 gr.
spinach leaves - 50 gr.
wine vinegar - 200 ml
water - 300 ml

Preparation:

Select unripe, green, smooth fruits. Sort through and remove stems, blades of grass and green bugs. Rinse well.

Remove the “tails” and “spouts” and remove the seeds.

Place in a clay pot, placing the berries with cherry leaves and spinach leaves, pour in wine vinegar, cover with a lid and place in a hot oven overnight.

Then take out the gooseberries and place them in cold water with ice, after an hour change the water and boil the berries in it once.

Drain the boiling water. Place the berries again in cold water with ice for 10-15 minutes. Then place the berries on a sieve. Sharp cooling helps preserve the color, which gives the emerald color to our jam.

When the water has drained, place the gooseberries on a towel, let dry and weigh.

Prepare syrup, boil, skim off foam. Pour the finished syrup over the berries and leave for 5 hours. In the next 2 stages, drain the syrup, bring to a boil and pour over the berries. Allow to stand until the berries are well saturated with syrup.

At the last stage, put the cooled jam on the stove, bring to a boil, and cook until the gooseberries become transparent. Constantly remove the foam, do not stir, but shake, so as not to damage the berries. You can put a piece of vanilla in the syrup.

We find out readiness with the help of a drop - drop syrup onto a dry saucer, if it does not spread, then our dessert is ready.

Pour the boiling mixture into prepared sterilized jars. Turn upside down, cover with a blanket and leave until completely cool.

Recipe for “cold gooseberry jam” without cooking

Peel the gooseberries, rinse well and drain, discarding them in a colander.

Then add sugar to the berries and mix well using a blender.

Place in clean, dry jars. Keep refrigerated. It turned out to be an exceptionally delicious dessert.

5 minutes - a simple recipe for gooseberry jam with oranges for the winter

The combination of gooseberries and citrus fruits is not only a “vitamin explosion”, but also protection against seasonal colds. I offer an interesting and simple recipe for gooseberries and oranges for the winter.

Ingredients:

gooseberries - 1 kg
granulated sugar - 1 kg
large orange - 1 pc.
water - 200 ml

Preparation:

Rinse the gooseberries under running water, dry them on a linen towel, cut off the tails and stems.

Wash the orange, cut into pieces, and remove the seeds. You can also use orange zest or peel.

Place prepared gooseberries and sliced orange into a large bowl. Grind everything using a blender until smooth.

Place the resulting mixture in a cooking container, add sugar and water, and stir. Bring to a boil and cook for 5-7 minutes. Then remove from heat and leave to steep overnight.

After insisting, put on the fire, bring to a boil and cook for 5-7 minutes.

We pre-sterilize jars and lids for preservation. Place the boiling jam into jars and seal. After cooling, you can take them to the cellar, we will enjoy an amazingly tasty and aromatic gooseberry dessert with an orange “note” all winter!

R.S.

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Juicy gooseberries have a special sweetish taste with a slight sourness. They contain many useful substances and vitamins, and you can use them to make delicious desserts. You can also make gooseberry jam for the winter. Emerald or golden, it even looks like an exquisite dessert. It is not surprising that one of the options for preparing such a delicacy is called “royal” or “royal”.

Don't know how to make gooseberry jam? Use one of the suggested recipes.

Simple gooseberry jam

To prepare this dessert you will need a kilogram of berries, a kilogram and two hundred grams of sugar, and two glasses of water. Before making gooseberries, the fruits not only need to be sorted, washed and peeled, but also pricked with a toothpick. It will taste better this way. If you want, you can also chop the berries and remove the seeds. If you decide to use them whole, immerse the gooseberries in cool water and leave for ten hours. Make sugar syrup from water and granulated sugar. Place the berries in the boiling liquid and immediately turn off the stove. Leave for six hours. Turn on the stove again and cook until done. Place the finished product in previously prepared clean and dry jars, screw on the lids tightly and store.

You will need four hundred grams of berries, alcohol or vodka, eight hundred grams of granulated sugar, a glass of water, cherry leaves. Before making gooseberry jam, rinse and remove seeds from the fruits, and soak in alcohol for an hour. Place the berries in a colander and rinse it with water in which the cherry leaves were boiled. Rinse with cold water. Make a syrup from water and sugar, place the prepared gooseberries in it, bring to a boil several times, each time immediately removing the boiled mass from the stove. Cook to the desired thickness over low heat and pour into pre-sterilized glass jars with tight lids.

Like maximum vitamins

To preserve all the beneficial substances contained in fresh berries, make a quick five-minute jam. You will need a kilogram of gooseberries and half a kilogram of granulated sugar. Wash and dry the berries. Pour the sugar into the pan and add a little gooseberry or apple juice to moisten it slightly.

Add gooseberries, cover with a lid and bring to a temperature of eighty degrees. Without allowing it to boil, keep it in this state for about five minutes, then put it in dry jars and roll it up.

How to make jam from gooseberries that are not yet ripe

You can also make a dessert for the winter from unripe berries. Take a kilogram of gooseberries, twenty cherry leaves, two glasses of water and one and a half kilograms of granulated sugar. Wash the berries, cut off the tops and place them in a saucepan along with the washed cherry leaves. Pour boiling water over everything and let it brew for eight hours, after which drain the water and cook the syrup with it. Remove cherry leaves. Pour the berries into the syrup and cook for a quarter of an hour. Cool the finished jam in a bowl of cold water and place in jars for storage.