Blackcurrant and gooseberry jam. Gooseberry jam - recipes with oranges, lemon and currants, without cooking

Gooseberries are one of the most popular berries in our country. That is why, along with the recipe for frozen strawberry jam and homemade strawberry jam. we make gooseberry jam.

Exactly the same as the methods of how to cook strawberry compote and recipes for strawberry compote and jam, gooseberry jam recipes are completely different.

Gooseberry is a rather picky berry. It grows even in cool climates. Previously, only wine was made from gooseberries. Scandinavians, Vikings, Dutch, Scots, residents of the Baltic countries, etc. liked to drink it.

To date, there are approximately 2 - 3 thousand varieties of gooseberries. And each of them is in demand among gardeners.

Delicious sweet and sour berries are used for cooking jams, jams, juices, compotes.

Gooseberry jam, like fresh berries, is useful for diseases of the gastrointestinal tract, heart, kidneys, as well as for obesity and anemia. In the off-season, gooseberry jam is an excellent tool to boost immunity. This is due to the large amount of vitamins A and C, ascorbic acid and biotin.

Gooseberry and currant jam

Gooseberry jam with blackcurrant has a rather attractive dark red color and an unforgettable taste of gooseberries. In addition, it is rich in vitamins and minerals.

• 700 grams of blackcurrant
• 300 grams of gooseberries
• 2 kg sugar
• 450 - 500 ml of water

A little butter.

Recipe for blackcurrant and gooseberry jam:

We will cook gooseberry and currant jam only from ripe, but not overripe berries. We carefully sort the berries and rinse them with water. We put half the berries in a saucepan, fall asleep with half the sugar. Add the rest of the berries and sugar. Fill with water. Leave for 1 hour to allow the sugar to dissolve.

We check the readiness of jam as follows: put a teaspoon of jam on a saucer, leave for a few minutes. If it freezes, then it's ready. If solidification does not occur, then cook the jam for a few more minutes.

Gooseberries are one of the most popular berries in our country. That is why, along with the recipe for frozen strawberry jam and homemade strawberry jam. we make gooseberry jam. Exactly the same as the methods of how to cook strawberry compote and recipes for strawberry compote and jam, gooseberry jam recipes are completely different.

Gooseberry is a rather picky berry. It grows even in cool climates. Previously, only wine was made from gooseberries. Scandinavians, Vikings, Dutch, Scots, residents of the Baltic countries, etc. loved to drink it. Today, there are about 2-3 thousand varieties of gooseberries. And each of them is in demand among gardeners.

Delicious sweet and sour berries are used for cooking jams, jams, juices, compotes. Gooseberry jam, like fresh berries, is useful for diseases of the gastrointestinal tract, heart, kidneys, as well as for obesity and anemia. In the off-season, gooseberry jam is an excellent tool to boost immunity. This is due to the large amount of vitamins A and C, ascorbic acid and biotin.

Gooseberry and currant jam

Gooseberry jam with blackcurrant has a rather attractive dark red color and an unforgettable taste of gooseberries. In addition, it is rich in vitamins and minerals.

• 700 grams of blackcurrant
• 300 grams of gooseberries
• 2 kg sugar
• 450 - 500 ml of water
• A little butter.

Recipe for blackcurrant and gooseberry jam:

1. We will cook gooseberry and currant jam only from ripe, but not overripe berries. We carefully sort the berries and rinse them with water. We put half the berries in a saucepan, fall asleep with half the sugar. Add the rest of the berries and sugar. Fill with water. Leave for 1 hour to allow the sugar to dissolve.
2. Next, transfer the pan to the fire, bring to a boil with continuous stirring. Then reduce the heat and cook gooseberry currant jam for 45 minutes.
3. We check the readiness of jam as follows: put a teaspoon of jam on a saucer, leave for a few minutes. If it freezes, then it's ready. If solidification does not occur, then cook the jam for a few more minutes.

Green gooseberry jam has a pleasant taste, but some indefinite color. And if you add a glass of blackcurrant when cooking gooseberry jam, this will improve not only the color of the jam, but also its taste and aroma. Cooking jam in several stages will not allow the berries to boil soft and make the jam not only tasty but also beautiful. can be stored at room temperature.

Recipe

Ingredients:

• 1.8 kg gooseberries
• 1 cup blackcurrant
• 2 kg sugar
• ½ glass of water

Cooking method

What laudatory words were not called gooseberry jam! It turns out that it is royal, it is emerald, it is amber! Like a fresh berry, gooseberry jam is very beautiful, tasty and healthy. Today, there are dozens, if not hundreds of recipes for making such jam. Some involve cooking in its pure form with sugar, while others are talking about making jam not only from gooseberries, but also in combination with other berries and fruits, spices and nuts. You just have to choose which recipe to cook gooseberry jam. And we will help you with this!

Benefits of gooseberry jam

For the preparation of gooseberry jam, slightly unripe, dense and elastic berries are taken. It is incredibly useful for any diseases of the gastrointestinal tract, heart, kidneys, obesity and anemia. And in the off-season, gooseberry jam is an excellent way to increase immunity by replenishing the supply of vitamins. For example, gooseberries contain a decent amount of vitamins A and B, biotin and ascorbic acid.

Classic gooseberry jam

The classic of any jam is unchanged - berries, sugar and water are taken. In the case of gooseberries, there will be no surprises and we will cook classic jam according to the most ordinary recipe. True, not without vodka.
First of all, you wash the berries, free them from the stem and tail, carefully cut, pierce. Thus, the berries do not crack when cooked. Sprinkle gooseberries with vodka (a little) and put in the freezer for about twenty minutes. Then our berry preparation is moved to the refrigerator and left there overnight.

Syrup is made from water and sugar. Gooseberries are placed in boiling syrup, brought to a boil again. We advise you not to mix, but only shake the jam. Let the mixture cool and drain the syrup through a colander. Bring it to a boil again, put the berries and boil until boiling, cool. In total, this procedure is repeated 3-4 times. True, the last time you cook jam for half an hour. The readiness of the dish is determined by the drop, which, after cooling, should not roll out. Hot jam is laid out in sterilized jars and sealed. If desired, you can put vanilla in the already prepared jam.

Diet gooseberry jam

The previous recipe assumes that the dish will be sweet enough. If you do not want to get better literally from a couple of spoons of gooseberries, we advise you to prepare dietary jam. Sugar is taken much less - on average, 200 grams per kilogram of gooseberries.

By the way, it is better to take soft and ripe berries for this type of jam. Rinse them and prepare them, put them in a regular but voluminous pan. After that, pour in one glass of water, boil, wipe through a sieve so that the seeds and peel remain in the sieve. Combine gooseberry puree with sugar, put on fire and, stirring constantly, bring to a boil. Boil the jam for 15 minutes, put it in sterilized jars and seal well.

Royal (emerald) gooseberry jam

To feel like a king, you need one kilogram of gooseberries, 1.5 kg of sugar, two glasses of water, cherry leaves (a couple of pieces).

Take unripe berries, peel them from the sepals and stalks, cut each berry and remove the seeds from it. Then put in a container, alternating with already washed cherry leaves. Pour in cold water, leave for 5-6 hours, drain in a colander. Make a syrup from two cups of water and sugar, put the berries in the boiling syrup and let cool for about 4 hours. Then again bring the berries to a boil in syrup, let cool and repeat the procedure again. Pour the jam into sterilized jars and seal.

Gooseberry jam with orange

The proportions for this type of jam are as follows: 1.5 kg of gooseberries, two oranges, 1.5 kg of sugar. That is, the ratio of gooseberries and sugar you will have one to one plus two oranges for every 1.5 kg of berries.
In order to cook the most delicious exotic jam, first process the gooseberry itself. Rinse it, dry it and cut off the tails. Wash oranges. Pass the berries through a meat grinder along with an orange, cut into 4-6 parts. Or grind in a food processor. Combine the resulting puree with sugar.

Bring to a boil and cook for 15 minutes. Here, in general, and all the wisdom. Next, hot jam is poured into jars and closed with lids (either iron or screw). Store this jam in a dry and dark place at room temperature.

Assorted gooseberry and red currant jam

We continue our series of recipes for assorted jam, which consists not only of gooseberries, but also of other components. Redcurrant and gooseberry jam turns out to be incredibly tasty, has sourness and at the same time is not too tart. And yes, the color is beautiful.

The total cooking time is 1.5 hours. It will take 20 minutes to prepare, another 1 hour and 10 minutes to cook. For 40 servings, you will need 750 grams of gooseberries (preferably slightly unripe, which you peel from tails and stalks), the same amount of red currants peeled from sprigs, 625 ml of water, 1.5 kg of sugar.
You put the berries in a saucepan and fill with water. Cook over medium heat for 30 minutes, stirring and crushing the berries while cooking. Then the fire will need to be reduced to low, add sugar and stir until the sugar dissolves.

Bring assorted jam to a boil and cook it over high heat for 20-30 minutes. Be sure to check for readiness. If not ready, boil for another five to seven minutes and check again. How to do it? Put a spoonful of jam on a dish frozen in the freezer and wait a couple of seconds. If after you have run over the surface, it is wrinkled, the jam is ready.

The finished jam is traditionally poured into sterilized jars and closed with lids.

Assorted gooseberry and blackcurrant jam

A recipe for a mega-useful jam that should be in every home. The ingredients are the simplest, and cooking will not cause you any special difficulties. Take 1 kg of gooseberries, the same amount of black currants and one orange. Sugar will need one kilogram, and for the best effect and appearance, you can take one bag of gelfix 2: 1.

You sort out the gooseberries, wash and crank them in a meat grinder. Wash currants and dry. Peel the orange from the films, mix the berries with orange with sugar and cook for another 10 minutes. Add the gelfix to the jam and cook for another five minutes. Then the cooled jam is laid out in jars.

Assorted gooseberry and cherry jam

As you can see, such a berry as gooseberry goes well with almost all other berries and fruits. We offer another worthy recipe for no less worthy jam. Take one kilogram of gooseberries, the same number of cherries and two kilograms of sugar. Turn the gooseberries in a meat grinder, and remove all the bones from the cherries. Put the rolled sugar and gooseberries in a basin, mix them and let it boil. Once the jam boils, add all the cherries and cook for another 10 minutes. The next day, boil it for another 10 minutes, cool and arrange in jars.

Gooseberry and walnut jam

Very savory and incredibly easy to make jam. You will need 500 grams of gooseberries (let it be slightly underripe), 250-300 grams of walnut kernels, 1 kg of sugar for syrup and 0.5 liters of water, star anise for smell. At the exit, you should get 3 jars of 0.5 liters of jam and a little bit for testing.

Traditionally, we remove all the stalks from gooseberries, carefully remove the pulp with seeds, while trying not to damage the berries. Next, jewelry work awaits you, since all the berries will need to be stuffed with nuts. In the meantime, boil the syrup - pour 1 kg of sugar with 0.5 liters of water and simmer until the sugar dissolves and the syrup becomes completely transparent. Pour stuffed gooseberries with hot syrup and leave overnight.

Already in the morning you add star anise to a bowl of berries and syrup, simmer the whole thing over low heat until the jam boils. Remove from heat when it boils, then let stand for a while. Take out the star anise (this will be enough) and pour it into jars. On this, the preparation of gooseberry and walnut jam came to an end. Bon appetit to you and your loved ones!

Delicious gooseberry jam with blackcurrant and orange.

Do you want to replenish your homemade preparations for the winter with new jam? We offer you an interesting recipe for canning gooseberries with currants and oranges (which is added to the crushed jam directly with the zest).

Such assorted jam turns out to be very fragrant, with sparkling notes of orange joy and unexpected flavors. Yes, and it looks beautiful - blackcurrant colors the jam with its dark red juices.

This delicious jam was made by Olga Kostyukova. She made a berry jam base from whole berries, and then added ground orange. There is an option to chop the berries before cooking (in a food processor or pass through a meat grinder) - choose for yourself, as you like.

Proportions for jam

• Gooseberries and black currants - total weight 1.5 kg;
• Sugar - 1.5 kg;
• Oranges - 2 pieces.

How to cook gooseberry jam with currants and orange

Rinse the berries, discard all damaged ones, dry them. Trim stems from gooseberries. Wash oranges.

• Cut the orange in the peel into several pieces and pass through a meat grinder or chop in a blender.
• Put the berries and orange puree in a bowl. Add about 1 cup of water. Boil. Add sugar. Cook for 15 minutes. Skim foam, stir.
• Pour hot jam with orange into jars. Close with lids (roll up with iron or close with reusable