Hello! Your berries are already ripe and it’s time to prepare delicious gooseberry jam for the winter. That's why I have prepared simple but delicious recipes for you today.
This vitamin delicacy will remind you of the warm summer in winter. Plus it's incredibly delicious. I like to cook it with the addition of other berries or citrus fruits, the recipes of which I will tell you today.
It turns out very fragrant and sweet. My sweet tooth really loves it, so I always prepare several jars of this berry for the winter.
I’ve already written before about making blackcurrant jam, so I recommend taking a look. It is also held in high esteem in my family. In addition, it is also easy and simple to prepare.
Well, today let’s explore possible new and interesting options for preparing gooseberry delicacies.
Step-by-step recipe for gooseberry jam through a meat grinder
This recipe makes it very tasty and sweet. A real holiday for those with a sweet tooth. When prepared in this way, it retains all its vitamin properties. In addition, it is very easy and quick to prepare.
Ingredients:
- Gooseberries – 1 kg
- Sugar - 1.5 kg
Preparation:
1. The berries must be peeled from the tails and washed thoroughly under running water.
2. Then twist them through a meat grinder.
3. Add sugar to the dish with the ground berries and mix thoroughly. Then refrigerate overnight to allow the sugar to dissolve as much as possible. You can set it during the day, but not less than 8-10 hours.
4. After standing in the refrigerator, mix thoroughly and place in sterile jars. Close the lids and place for storage in your cellar or refrigerator. And in winter you will enjoy a wonderful vitamin yummy.
Royal jam
Royal jam
To prepare you need:
- granulated sugar - 2 kg;
- gooseberries - 2 kg.
Step-by-step cooking recipe:
- Pour water into a large metal container and add a few cherry leaves. This is necessary so that the jam remains a rich green shade.
- Remove the cherry leaves and add 0.5 kg of granulated sugar. Rinse all the berries under running water and remove the stems.
- Cool the syrup slightly and add fresh berries. Leave to infuse for 5 hours.
- To prepare jam according to this recipe, the berries must be boiled about 4 times, after each time leave for 5 hours. Before each cooking of the jam, you need to add 0.5 kg of granulated sugar. After this, boil the jam for at least five minutes.
- During the last cooking, the jam must be cooked until it reaches the required consistency. Lastly, add vanilla sugar.
- When hot, pour into sterilized jars and close.
Here is a simple way to make gooseberry jam with whole berries.
How to make gooseberry and orange jam without cooking
And also try this yummy thing with orange. The result is a very pleasant taste range. I started adding citrus fruits relatively recently and have never regretted it, because the result turned out very tasty. Since then, I have been constantly making two or three jars using this recipe. Why so few? Well, because I like to make it in different ways, and there is always a limited quantity of berries. I want to cover all my favorite recipes.
Ingredients:
- Gooseberries – 1 kg
- Sugar – 1 kg
- Orange – 1 piece
Preparation:
1. Peel the gooseberries from twigs and stalks. Rinse thoroughly and blend until pureed using an immersion blender.
2. Put sugar there and mix thoroughly. Set aside for a while, stirring occasionally until the sugar melts completely.
3. Cut the oranges into slices, discarding the seeds. Then grind in a blender directly with the peel.
4. Combine orange puree with jam and stir. By this time, the sugar should be completely dissolved.
5. Place everything in sterile jars and make a sugar cushion on top.
6. Close all jars with lids and store in a cool place. Open in winter and enjoy jam with the taste of fresh berries and citrus.
With yellowfix
Required:
- 1 kg gooseberries;
- 1 kg sugar;
- 20 g of gelfix (1 sachet);
- 1 grapefruit.
How to cook:
- Prepare the berries.
- Wash the grapefruit and cut it into two halves. Scoop out the pulp using a teaspoon. Remove the seeds.
- Grind the berries and grapefruit in a meat grinder, adding gooseberries and citrus alternately.
- Mix 50 g of sugar with gelfix, pour into twisted fruits, mix.
- Place on the fire, wait until it boils and cook for three minutes. Remove the resulting foam with a slotted spoon.
- Add sugar, stir, cook for another three minutes.
- Remove the jam from the heat and pour into jars that must be sterilized. Close with metal lids.
Gooseberry and blackcurrant confiture for the winter
Here is another quite interesting and simple recipe for making our delicacy. Mint adds a special flavor here. It tastes simply amazing. Let's try.
Ingredients:
- Gooseberries – 100 gr
- Blackcurrant – 400 gr
- Sugar - 500 gr
- Water - 100 g
- Mint - 1 sprig
Preparation:
1. Sort through all the berries, remove twigs, leaves and small debris. Rinse under running water. and dry on a towel.
2. Place all the gooseberries and 2/3 of the currants in a saucepan with thick walls. Grind the remaining currants in a blender and add to the rest of the berries.
3. Pour sugar into it and mix well. Leave for 2 hours at room temperature. During this time, the jam should release juice. Then add water there and stir.
4. Place over medium heat and bring to a boil, remembering to stir. Once it boils, skim off the foam and cook for 5 minutes. Then remove, cover with a lid and leave to infuse for 1.5 hours.
5. Next, place on low heat until it boils. Cook for another 10 minutes after boiling. Then add a sprig of mint and continue cooking for 15 minutes.
6. After this, put everything in dry, sterilized jars. Screw on the lids. Turn upside down and cover with a warm blanket until completely cool. Store in a cool place.
Culinary secrets
First, we want to share a few secrets of making delicious and appetizing gooseberry jam using a meat grinder.
- The seeds of green fruits are smaller because they have not had time to ripen. But if you want to get jam completely without seeds, rub the resulting berry mass through a sieve.
- If you want to get a thick jam, with a jam-like consistency, give preference to unripe fruits - they contain more pectin.
- It is not necessary to cut off the ends of gooseberry fruits, which will later be crushed using a meat grinder, but the most meticulous housewives still do this.
- When preparing a delicacy from several types of berries and fruits, rotate them, alternating small portions, then they will be distributed most evenly in the berry mass.
- The longer you cook the dessert, the thicker and darker it will turn out, but the less nutrients will remain in it.
- The addition of pectin, gelatin or a complex powder for such preparations, sold under the trade name “Zhelfix”, will thicken the jam during short cooking.
- If you are interested in making the jam you make stand better, not only wash the jars well, but also sterilize them and boil the lids.
- You can also cover the jam with plastic lids, but metal ones provide a tighter fit, so it is better to use the latter to store the delicacy in a warm room.
- Storage conditions for gooseberry jam made from berries minced through a meat grinder depend on the specific recipe. Products that have undergone long-term heat treatment and contain a lot of sugar can stand in the room. If there is little sugar in the jam or it is prepared without cooking, then you need to keep it in a cool place, preferably in the refrigerator.
Gooseberry jam is often made with the addition of citrus fruits and other fruits and berries. Such additives not only change the taste and appearance of the delicacy, but also enhance its beneficial properties, so we advise you to pay attention to such mixes. Below you will find recipes for jam both from gooseberries alone and from northern grapes (as the berry we are interested in is called) with oranges, grapefruits, lemons, kiwis, and raspberries.
You will find even more recipes for gooseberry jam in the material previously published on our website.
A simple recipe for gooseberry jam with lemon
Another way with the addition of citrus fruits. This time we take lemon. This delicacy will need to be stored in a cool place.
Ingredients:
- Gooseberries - 1.5 kg
- Sakha – 2 kg
- Lemon - 1 pc.
Preparation:
1. First, you should wash and peel the berries from the branches, remove the soft and spoiled ones. Then twist everything through a meat grinder. Cut the lemon into slices and also scroll directly with the zest. Mix the resulting mass together until smooth.
2. Place in a saucepan, add sugar, stir and put on fire. Bring to a boil and immediately remove from heat.
Don't forget to stir so nothing burns.
3. Leave the jam to steep for 12 hours. After this time, it will become thick and change color to reddish.
4. Place it on the stove again until it boils. As soon as it boils, turn it off and pour into prepared sterilized jars. Screw on the lids, let cool and store. However, you can eat it right away.
Five minutes
Required:
- 600 g ripe gooseberries;
- 500 g sugar;
- 80 ml water.
How to cook:
- Pour cold water over the gooseberries and leave for 30 minutes. Then discard in a colander, rinse under running water, and let the water drain. Dry the berries and tear off the stems.
- Grind the fruits through a meat grinder, place the mixture in a saucepan, add sugar, pour in water, and stir.
- Put the jam on the fire, wait until it boils, then cook for 5-6 minutes.
- Pour the five-minute mixture into jars, close with tight nylon lids and put in the refrigerator.
Five-minute gooseberry jam will appeal to everyone who loves liquid jam.
Tsarskoe (emerald) jam with cherry leaves
This is a classic recipe for our delicacy. My grandmother used to cook using it. And, of course, picking and sorting the berries was my responsibility, as the “luckiest” one. But I ate these berries more than others.
For this delicacy, take green berries.
Ingredients for a 3 liter jar:
- Gooseberries – 2 kg
- Cherry leaves - 2 handfuls
- Water - 1.25 l
- Sugar - 2 kg
Preparation:
1. First, pour water into a saucepan, put cherry leaves in it, cover with a lid and place on low heat. After boiling, simmer the leaves over very low heat for another 15 minutes.
2. Rinse the clean berries, dry them and remove the stems and stems. This can be done by hand or using scissors. Then prick large berries in two places with a toothpick.
3. During this time, the infusion will have time to prepare. Remove the leaves and set aside for now. Pour sugar into the infusion, stir, place on the stove and bring to a boil. Make sure the sugar is completely dissolved.
4. Pour the boiled syrup very carefully, using a ladle, into the berries so that they do not burst. Stir a little and leave for 5-6 hours, or overnight.
5. When this time has passed, put the jam on low heat and bring to a boil. When it boils, cook for 2 minutes, stir occasionally, but only very carefully so that the berries do not burst. Leave again for 5-6 hours.
6. Place on low heat a second time, bring to a boil and cook for 1-2 minutes. Then leave again for 5-6 hours.
7. The third time, before putting it on the fire, put a few cherry leaves there. Bring to a boil over low heat, cook for 3-4 minutes and remove from heat.
8. Now prepare sterilized jars and pour the jam into the jars. Screw on the lids, leave until cool, and then store in a storage place. Since it contains a lot of sugar, it can be stored at room temperature. But it is better to store it in a cool place.
How to prepare for the canning process?
Gooseberries come in different shades, ranging from light green to red. Whole fruits are used in jam. You can choose a berry of any color, but for such a sweet dessert you need elastic fruits that do not become too soft during the cooking process. Therefore, it would be correct to choose unripe, larger berries. They are usually green in color.
Pre-sort, remove defective fruits, wash and leave them for 1 hour in cold water. The tails of the berries are quickly cut off on both sides using kitchen scissors. According to different recipes, gooseberry seeds are removed by making small cuts or peeling. Some chefs prefer to keep the berries whole to make the finished product look more presentable.
Recommendation. To make jam, each fruit must be pierced so that it completely absorbs the sweet syrup.
For cooking, select enamel or metal utensils of appropriate sizes. This can be a saucepan or an ordinary basin. In such a container, gooseberries can cook for a long time and not stick to the bottom at low flame. However, the mass is stirred periodically. Some housewives use a fire divider in the process of cooking such a drug.
The sweet dessert is poured into small glass jars. They are prepared in advance - washed, doused with boiling water. For canning, iron lids with or without threads are used. Before the cooking process, the lids must be sterilized in water boiling over low heat for 10 minutes. Wipe the jars and lids with a towel and set them aside.
Prepare delicious gooseberry and raspberry jelly
I recommend trying this recipe for making a wonderful and healthy treat with the addition of raspberries.
Ingredients:
- Gooseberries – 800 gr
- Raspberries – 250 gr
- Sugar - 850 gr
Preparation:
1. Wash and sort the berries. It is not necessary to cut off the stems of the berries.
2. Mash the gooseberries a little with a masher and place on the stove. Turn on low heat and, stirring, bring to a boil. Then cook until the berries soften.
3. When you see that the skin has become soft and lost its shape, add raspberries. Bring to a boil again, then simmer for 2 minutes and turn off the heat.
4. Take a pan and a sieve. Strain the entire mixture through a sieve. Grind everything thoroughly using a masher until only the skin and seeds remain in the sieve. Squeeze the pulp thoroughly and remove the residue from the other side of the strainer.
5. Add sugar to the jelly and stir. Then place on the stove and bring to a boil, stirring constantly. The sugar should completely dissolve. Skim off foam during cooking. After boiling, cook for 15 to 30 minutes, depending on how thick you want the jelly.
If you want a softer jelly, cook for 15 minutes. If you need a thicker consistency, then 30 minutes.
6. After cooking, place in jars, close with lids and turn over. Leave it like this until it cools. Then put it in storage.
With banana
Gooseberry jam can be cooked with banana. Tropical fruits should be ripe and aromatic, but not overripe. It is better to take red or dark gooseberries.
Required:
- 500 g gooseberries;
- 500 g sugar;
- 1 cinnamon stick;
- 1 ripe banana;
- 2 cloves.
How to cook:
- Sort, wash, dry and peel the gooseberries. Twist it through a meat grinder.
- Peel the banana, cut it into circles, combine with gooseberries, add sugar and mix thoroughly until smooth. Leave for 3 hours.
- Add spices, put on fire, bring to a boil, then cook until thickened. You can choose the consistency at your discretion by adjusting the cooking time. The thicker the jam, the better it will be stored.
- Pour the finished dessert into jars and close with screw caps.
Video on how to make delicious gooseberry jam
For those who have never made such a delicacy and still have some doubts, I suggest watching a very detailed video recipe. Everything here is very clear and clearly explained and shown.
Ingredients:
- Gooseberries – 2 kg
- Sugar - 2 kg
- Water 0.5 cups
In fact, this recipe can also be called a classic. It doesn’t take that long to prepare, and I’m sure you’ll like the result. So be sure to try it this way.
