Gooseberry jam: how to prepare the most delicious dessert - four ways to prepare gooseberry jam for the winter. Gooseberry jam recipes
If you want to have productive berry bushes in your garden plot, plant gooseberries - this is one of the most unpretentious crops. And how many delicious things can be prepared from its fruits! Compotes, jams, fruit drinks, jams, marmalades - and this is far from full list. In some countries, special sauces are even prepared from its berries. meat dishes, as well as from cherries. We will make preparations for future use and cook sweet and sour jam from gooseberries for the winter.
Ingredients:
- gooseberries – 1 kg;
- sugar – 1.5 kg;
- water – 0.5 l.
Gooseberry jam recipe with photo
Wash the berries thoroughly and transfer them to a deep, large container.
Don’t be surprised, we won’t pinch off the dry tails, just as we won’t remove the seeds. Pour in water and put the berries on high heat.
After boiling we do medium heat and simmer the mixture for 30-40 minutes. During the cooking process, they will become soft, burst, and it will be very convenient to grind them.
While the gooseberries are stewing, we select small jars, wash them and put them in the oven to sterilize.
If it is more convenient for you to process them in other ways, do so. But it seems to me that this is the most convenient: I turned on the oven, put the bottles in, closed the door and forgot about them for at least half an hour.
Place the mixture in a fine colander or sieve and grind the berries.
Pour the resulting jam, which is still liquid, back into the same container, add sugar and place on the stove over high heat.
Since gooseberries themselves are sour, to make the jam from them sweet, but with a pleasant sourness, add sugar not in a 1: 1 ratio, but a little more.
When the jam has boiled, reduce the heat and cook, stirring occasionally and skimming off the foam, for 40 minutes. The finished jam will change color and become pink-red.
Don't forget to remove the jars from oven. Let them cool slightly before pouring the jam on them. We put the gooseberry sweets into the bottles and don’t rush to close them.
Leave the jars to cool completely without lids. If you are afraid that a lot of debris will get into the jam, cover the top with newspaper or a clean kitchen towel.
As it cooled, the consistency thickened and became jelly-like.
If your gooseberry delicacy turned out exactly like this, then you did everything right. Screw the lids on tightly and store. Bon appetit!
We sort through the gooseberries, making sure that we don’t come across spoiled fruits. Place the gooseberries in a suitable deep bowl and fill with water. Wash the berries thoroughly and dry with a kitchen towel.
Prepare the blender by installing the “metal knife” attachment. Place clean berries in a bowl and grind the berries into a puree at maximum speed. We do this with all gooseberries.
Pour boiling water over the orange, and additionally, using a stiff brush, thoroughly wash the citrus. Cut as desired.
Grind the chopped orange in the same blender bowl.
Combine chopped orange and gooseberries in a saucepan or saucepan.
Add a portion of granulated sugar. Immediately add a sprig of fresh mint.
Turn on the highest heat on the stove. Place the saucepan on the stove. Cook the future jam for 7 minutes, do not forget to stir periodically.
Then very quickly grind the contents of the saucepan through a fine sieve.
Place the gooseberry jam on the stove again and cook for 13-15 minutes at moderate temperature. Stir occasionally.
We sterilize the jars in a convenient way, boil the lids for 8-10 minutes. Carefully pour the hot jam into jars.
Tighten the lids tightly. Turning the jars upside down, wrap them in a warm blanket/blanket and let them cool for a day until the glass is completely cooled.
We store the preparations in the cellar/pantry.
Bon appetit!
Thanks to Alena for the recipe and photo.
If you want to make gooseberry jam, there are a variety of recipes for the winter. In this article we share some of them. In fact, of course, every housewife who leaves the house at least sometimes, even in the absence of a dacha, knows this berry very well. A peculiar thorny bush, sprinkled with fruits - tasty treats with a slight sourness - is now very popular. In addition, the berries are dietary, you can safely enjoy them without worrying about your figure.
A whole range of vitamins: A, B, C, P, microelements (sodium, manganese, cobalt, potassium, iodine, zinc, calcium, iron, phosphorus and copper), makes gooseberries pantry useful substances . Treatment is cardiac - vascular diseases, gastrointestinal tract, even an antitumor effect is attributed to this miracle berry.
And for winter preparations, such as marmalades, compotes, jams, both on their own and with other berries and fruits, gooseberries cannot be replaced!
Have you tried hot pancakes or pancakes with gooseberry jam? It's simply incredibly delicious!
Gooseberry jam for the winter - simple recipe No. 1
Ingredients
- 1 kg of sorted gooseberries;
- 2 glasses of clean water;
- 1.5 kg of sugar.
Preparing the berries
To make the jam tasty, you only need ripe gooseberries. Wash them thoroughly, let the water drain, and use a knife to remove the stems and dry remains of the flowers. Before you start cooking, divide the sorted gooseberries in half into two parts. We rub one half through a sieve.
Making jam
Place the resulting puree in an enamel bowl, add water, the other half of the berries, sugar, and mix.
Pour the hot jam into a sterilized jar, cover with a lid, roll up, and cool without turning the jar over.
Gooseberry jam for the winter - simple recipe No. 2
This method involves boiling all the peeled gooseberries with water for 10 minutes. Next, rub the cooked gooseberries through a sieve or colander with small holes. We collect the remaining cake in cheesecloth and, hanging it over the dish, wait 20-25 minutes until all the liquid has drained completely.
As a result (as in the first case), you will get an exit to the floor liter jar syrup.
The jam turns out very tasty, with a bit of sourness and not too cloying.
Tip: if you are not sure about the degree of readiness, pour a spoonful of jam onto the saucer; if it spreads, the jam is not ready yet.
If this is not your first time making gooseberry jam, try experimenting. Lime and orange, apples, red and black currants - these are all those additional ingredients, which can be used together with gooseberries to add a new taste to an already favorite jam.
As you can see, there are different recipes for gooseberry jam for the winter. If you have your own options for preparing the preparation, share them in the comments.
Today I will show you how to prepare gooseberry jam for the winter using a meat grinder. This is a simple recipe ripe gooseberries. If you have the desire and time, you can cook it, which is also called royal, malachite and emerald. This jam is made from unripe green berries. However, if the gooseberries are ripe and the berries have turned red, then all that remains is to prepare jam, compote or jelly. The easiest way is to pass the berries through a meat grinder and then boil the puree with sugar. It turns out quickly, tasty, absolutely hassle-free! Fragrant and thick jam for tea!
It will take 40 minutes to prepare, from specified ingredients You will get several cans with a capacity of 350 g.
Ingredients:
- red gooseberries – 1 kg;
- granulated sugar– 1.2 kg.
We sort through the gooseberries, removing damaged berries with signs of spoilage. 
Then use regular scissors to cut off the tails and dry noses. You can cut it with your hands, but it’s faster with scissors. 
Pour over peeled berries cold water, leave for a few minutes so that the debris that sometimes sticks tightly to the gooseberries thaws. Then rinse in a colander with running cold water. 
We take a regular manual meat grinder and scroll the berries through a nozzle with medium holes. Place the berry puree in a deep bowl. Before passing the berries through a meat grinder, I advise you to put the parts in boiling water for a few minutes, so to speak, for disinfection. 
Add granulated sugar. If the gooseberries are sour, then you need to take a little more sugar - for 1 kg of berries 1.2 kg of sugar. If it’s sweet, then you can get by with one kilogram of granulated sugar. 
We send berry puree on the stove, bring to a boil over moderate heat, cook for 15-20 minutes after boiling. During the cooking process, skim off any foam that forms. 
Wash the jars for storing jam, rinse with boiling water, then dry together with the lids in the oven on a wire rack. 
We pack the hot jam into hot jars, put a circle of baking paper on top, then close the lids. 
We store the workpieces in a dark and cold room at a temperature no higher than +10 degrees Celsius. 
And it turns out very fragrant
