How to make sour gooseberry jam. Gooseberry jam through a meat grinder for the winter

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Preface

When the harvest is large, you want to make a lot of preparations, and in this case, a recipe for five minutes of gooseberry jam will be indispensable. We have collected the most delicious and unusual ones, we hope you like it!

In 5 minutes berry dessert for the winter you can only cook it, but the actual preparation of canned food usually takes much more time. We'll look at everything quick ways cooking, 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 using steam or microwave oven glass jars and, having placed gooseberry jam in them up to the very neck, close tightly.

Often gelling components are added to jam to increase the viscosity of the workpiece, but not everyone likes to use ordinary gelatin for this purpose, since it is not natural product . Another thing is agar-agar or zhelfix. Just with the addition of the latter, ours will be next recipe. 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 berry puree and put it 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 glass containers 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 gooseberry jam with gelling agent

The second recipe is gooseberry jam, which is called “pearl”, the cooking time is five minutes, although 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 clear syrup. 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 let's do it royal jam from gooseberries with 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 washed well under running water; we place them together with the gooseberries in enamel pan, alternating layers. Fill with water (2 glasses per 1 kilo of berries) and leave for a quarter of a day, covering with a lid. Then pour the infusion through a colander into another pan, and temporarily pour the gooseberries into a cup.

Five-minute gooseberry jam

Let's get enough sleep granulated sugar into the water where the cherry leaves have been (which we won’t need anymore), 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 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, we need additional components: 1 teaspoon citric acid and half the amount of vanillin, as well as 50 milliliters of vodka. The berries should be rinsed and then poured clean water in a deep container for a quarter of a day. Next, place the 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 metal lids, and preparations for the winter are completed. Although it's not five minutes, it took very little time to prepare.

Everyone knows the recipe for gooseberry jam. housewife. Interesting, but despite the variety of options, the most famous recipe gooseberry jam - emerald jam.

Like, gooseberry dessert requires proportions, cleanliness in the kitchen and a little patience. You can start preparing and make a recipe for royal gooseberry jam - this dessert makes you dream of the throne and set out to conquer new heights.

Royal gooseberry jam

So, the recipe for royal gooseberry jam, ingredients:

1 kg gooseberries (it’s better to take burgundy or green variety A);
1 cup peeled walnut kernels (you can take pine nuts);
1.5 kg granulated sugar;
2 tbsp. clean water;
8-10 small cherry tree leaves.

Don't be surprised by the last ingredient added to the royal gooseberry jam recipe. Thanks to cherry leaves, royal gooseberry jam will retain its pleasant color and aroma for a long time. Making royal gooseberry jam is a little more difficult than making it, but the taste and aroma are worth it:

1) to prepare this dessert, it is better to take not quite ripe berries as large as possible; they are easier to wash and peel. Carefully pierce the washed dry gooseberries (each) with a thick knitting needle and squeeze the seeds into a cup;

2) place seedless berries in a bowl in layers, laying each layer with cherry leaves;

3) pour cold clean water over the berries and leaves and leave for 8 hours;

4) after settling, drain the water, carefully push a piece of walnut into each berry (it works well with a pin);

5) from sugar and boiled water Boil the syrup, dip the berries in it, boil the mixture for no more than 3-4 minutes and let cool.

It is very important to bring the syrup to a boil and lower the berries into the boiling brew! Cool down royal jam from gooseberries, the recipe for which is given, will take at least 4-5 hours. Afterwards, you can put the dessert into jars, seal and store in cool place. You can make jam without nuts, but if you have a little skill, then make classic royal gooseberry jam with nuts.

Emerald gooseberry jam

To cook emerald jam from gooseberries, you will only need the green variety of berries, and the larger they are, the better and tastier the jam will be. The recipe for emerald gooseberry jam is quite a bit different from the royal one, but try preparing it a little differently than the classic canons recommend. So what you need:

2-3 glasses of water;
6 cups gooseberries;
4-5 glasses of sugar;
Some cherry leaves.

Each housewife prepares the recipe for emerald gooseberry jam according to her own taste, and therefore it is worth remembering this method:

1) Wash and peel the berries very thoroughly, dry them;

2) Using a thick needle or the tip of a knife, cut each berry and release the seeds into a separate bowl;

3) Place the berries, transferring them with washed and dry cherry leaves into a bowl, add water and leave overnight;

4) While your dessert is infusing, cook an excellent jelly from gooseberry seeds (there is a lot of tasty stuff there), starch and water;

5) In the morning, drain the berries and leaves, leaving 2 cups of liquid for cooking;

6) Boil syrup from water and sugar, bring to a constant boil and carefully lower the berries.

7) Wait until the berries are filled with syrup (about 3-4 minutes of constant boiling), immediately remove from heat and let cool.

Important: how long to cook gooseberry jam and let it stand - this is very necessary information! Do not overcook the dessert; the berries will wrinkle and the skin will become rough. Now you know how to make emerald gooseberry jam, and therefore you can add something of your own to the recipe: a little vanilla, a drop of citrus extract, cloves or even cardamom. The main thing is to forever understand how long to cook gooseberry jam in any recipe and you will succeed perfectly!

Five-minute gooseberry jam

No matter how delicious royal gooseberry jam is, there is not always time to be tricky with nuts, remove seeds and simply let the berries sit in water. Five-minute gooseberry jam is a real salvation for everyone busy housewives: it will be tasty, aromatic and beautiful great dessert and the most delicious addition to pancakes. So, the ingredients:

3 cups of berries;
3 cups sugar;
1/2 cup of any berry syrup or water.

You can make some gooseberry juice; you need enough liquid to just moisten the sugar. It takes a royally long time to cook gooseberry jam, but five minutes is a very quick job:

1) Place the washed and peeled berries on towels to dry;

2) Boil sugar and juice in a bowl until it becomes a boiling syrup;

3) You can add a little citric acid or citrus for sourness;

4) Pour the berries into the syrup, bring to a boil, but do not boil! Heat under the lid for at least 5 minutes, turn off and leave to cool slightly.

Five-minute gooseberry jam can be left for the winter, but it is eaten so quickly that you are unlikely to be able to prepare it for future use.

Gooseberry jam with nuts

Cook gooseberry jam with walnut accepted when there is a lot of time and some skill. This dessert is called royal jam or royal jam. But you can make gooseberry jam with nuts in a simpler and accessible recipe. To make gooseberry jam with nuts you will need:

1 kg of berries;
1 kg sugar;
200-250 gr. peeled nuts;
1 glass of water.

Everyone always makes gooseberry jam with walnuts. But no less delicious jam obtained with hazelnuts, hazel or pine nuts, especially since preparing it is very simple:

1) Wash the berries, remove stems and leaves, and place to dry on towels;

2) Peel the nuts not only from the shell, but also from the skin (especially walnuts, hazelnuts), rinse and dry;

3) Make syrup from water and sugar: bring the mixture to a boil and place the nuts in the syrup. It would be best to chop large kernels into smaller ones, but not into dust. The medium size pieces will be well soaked in syrup and will cook faster;

4) Once the nuts have cooked for 3 minutes, add the berries. They can be peeled by removing seeds, punctures and squeezing the middle of the berry into a bowl, or you may not peel them.

Bring the dessert to a boil, simmer for no more than 3-4 minutes, turn off and let cool. As you can see, it is not necessary to cook gooseberry jam with walnuts! Any nuts you have in the house will do.

Gooseberry jam with lemon: the most delicious jam in the world!

Do you want to give your children as many vitamins as possible and get a real treasure trove health for the whole autumn? Prepare gooseberry jam with lemon. What is needed for this:

3 cups of ripe berries;
1/2 lemon with peel;
3 cups sugar (a little less is possible).

We suggest trying three ways to make jam:

1) Grind cleanly washed and dried berries and slices of half a lemon through a meat grinder or blender. Add sugar, allow to dissolve completely, place in jars and store in the refrigerator.

2) Also grind the berries and lemon through a meat grinder, add sugar, put on low heat and boil for at least 5 minutes after boiling. This gooseberry jam with lemon will last much longer if it is hermetically sealed with lids.

3) Boil syrup from half a glass of water and all the sugar, add peeled, washed and dried gooseberries, and chopped slices (or circles) of lemon with zest into it. You don’t need to cook the jam for long: 3-5 minutes. Then let it cool a little, seal it in jars and remove it as needed.

Choose any recipe; gooseberry jam with lemon will be a good help during the off-season, when colds lie in wait at literally every turn. Your baby will not refuse a tasty medicine. Especially if it’s called gooseberry jam with lemon!

Black gooseberry jam

Black gooseberries are different excellent taste and aroma. They have much more sweetness than regular gooseberries; rather, the taste of the berries is closer to black currants. Black gooseberry jam or preserves are simply excellent. Try making gooseberry jam without cooking - you will like it. What you need for this: 1 kg of berries and only 600 grams. sugar - everything! Nothing more is needed.

Making black gooseberry jam without cooking is very simple:

1) Wash the berries carefully, remove the stem and leaves, and place them on towels to dry;

2) As soon as the berries are dry, add sugar and rub with a masher to mashed potatoes(with holes).

Mix the mixture thoroughly so that the sugar dissolves (this happens very quickly), pour cold gooseberry jam without cooking into jars and put in the refrigerator. Black gooseberry jam will always help with a runny nose or sinusitis. There is never too much delicacy, so you shouldn’t spoil it good product heat treatment. But if you have an excellent harvest of black gooseberries, then before capping, boil the jam for 5 minutes, then roll it into jars - the dessert can last for 2-3 years.

Red gooseberry jam: how our grandmothers made it

Red gooseberries are the most popular garden crop. If you have grown a good harvest of berries, it’s time to start harvesting. To make red gooseberry jam, you need:

1 kg of berries;
2 kg granulated sugar;
1 handful of grape, currant, cherry leaves;
1 cup apple cider vinegar.

You will also need an oven, a good pot with a very tight lid and a little patience. So, red gooseberry jam according to an old recipe:

1) Dry the washed and peeled berries;

2) Wash the leaves too and dry;

3) Place berries and leaves in a pot, add vinegar and remove hot oven(approximately 100-130C) at night;

4) Remove the berries from the pot, wash under running water, and dry;

5) Cook sugar syrup from 1 liter of water and all the sugar indicated in the recipe;

6) Boil the syrup for 5 minutes, cool slightly and pour it over the berries;

7) Leave the jam for 24 hours, drain the syrup, boil again and pour over the berries.

This procedure must be repeated for 5 days, then the red gooseberry jam must be put into jars, sealed and stored in a cool place. The dessert turns out perfectly bright, tender and very tasty.

Gooseberry jam with banana: try new flavors

It doesn’t take much effort to make gooseberry and banana jam:

1) Take 3 cups of berries. Rinse and dry;

2) cut 2 green bananas into transverse slices;

3) Boil syrup from 2 cups of sugar and 2 tbsp. water, dip the berries in it and boil for no more than 3-4 minutes;

4) As soon as the berries are cooked and boiling, place banana slices in the jam, mix very carefully, cook for no more than 2 minutes and immediately turn off the heat.

Now all you have to do is wait for the gooseberry and banana jam to cool a little, carefully (so as not to break the banana slices) put the dessert into jars and enjoy it when you want something delicious!

Gooseberry and cherry jam: delicious - impossible to resist!

To make gooseberry and cherry jam, you need to take the ripest and sweet berry in a ratio of 1:1 and 1.5 kg of sugar, and then do this:

1) Wash the cherries, remove seeds and stems;

2) Peel the gooseberries, rinse and dry. You can scrape the seeds out of the gooseberries, but you can also leave them;

3) Start the meat grinder or food processor. Turn all the berries and cover with sugar.

Let it sit for about 3-4 hours, stir and you can leave this gooseberry jam through a meat grinder, or you can boil the gooseberry and cherry jam for 5 minutes and seal it in jars. Choose the option that you like best. But if you have space in the refrigerator, do not cook gooseberry and cherry jam. Let it be natural, retaining all the vitamins and benefits.

Cold gooseberry jam: the simplest and most delicious

As a rule, cold gooseberry jam is made when a lot of jam has already been made, the preparations have filled all the shelves, and there is a small handful of currants left different types, a little gooseberry, maybe raspberries or something else tasty. And then you get excellent gooseberry jam through a meat grinder, to which you can add oranges, lemons or tangerines!

Making cold gooseberry jam is very simple:

1) Wash all the berries, dry them and pass through a meat grinder;

2) Add (optional) citrus fruits and also grind through a meat grinder;

3) Sprinkle the mixture with sugar according to your taste and the acidity of the product.

All that remains is to let the jam sit for 3-4 hours, stir and pour into jars. Excellent cold gooseberry jam is ready! If you don’t have any berries other than gooseberries, let you have very healthy and tasty gooseberry jam through a meat grinder - it’s no worse than pre-made jam, with a delicate aroma and an incredibly beautiful color. Bon appetit!

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Today we will make gooseberry jam. I'll introduce you different recipes preparations from this berry. And you will choose the one that suits your taste.

But first - a few practical advice on the process of preparing and boiling berries:

It is more convenient to trim the tails with scissors, preferably manicure scissors.
Gooseberry jam is usually boiled in an enamel pan. If you don't have one, use stainless steel dishes with a thick bottom. I cook in a copper basin that I inherited.
It is better to pierce the gooseberries in 2-3 places with a toothpick or a needle so that they do not burst during cooking and are saturated with syrup.
When stirring the jam, it is better to use a wooden or plastic spatula.
Jam jars must be sterilized. But make sure that there are no droplets of water left in them - dry them thoroughly or sterilize them in the oven, microwave or convection oven. Otherwise, the jam may become moldy during storage.
How to check if jam is ready? Place one drop on a saucer. If it does not spread, then the jam is ready. If the recipes you are going to use for the first time indicate a cooking time, use this as a basis. But always check the readiness of your jam this way.
Do not forget to constantly skim off any scale (foam) that forms while the jam is boiling.
To prevent jars from cracking from hot jam, place a cold tablespoon in them.
If you want to receive thick jam, then take slightly unripe berries: they have more pectin, and the jam will turn out thicker. And from ripe and overripe berries the product will be more liquid.

Traditional classic gooseberry jam

Since ancient times, our ancestors prepared gooseberry jam using only three ingredients: berries, sugar and water. Therefore, the first recipe for making gooseberry jam will be the simplest, without other additives. But nevertheless, it will turn out rich, thick and very tasty!

So, let's get started!

Products:

gooseberries – 2 kg;
sugar – 2 kg;
water – 100 ml.

Sort through the berries. Rotten and spoiled things have no place in jam! Wash them and get rid of the stems and stems.
Place the berries in the prepared container.
Pour water there too.
Add sugar to everything and mix.
Place it on slow fire.
Stir constantly and bring to a boil.
Simmer over low heat for about 50 minutes. But start checking readiness after 30-35 minutes.
Pour hot into jars and roll up.
Leave the jars to cool room temperature.

Makes approximately 2.5 liters of jam.

Five-minute gooseberry jam recipe

This is an early ripening jam, the preparation of which does not require a lot of time and effort, because the gooseberries are practically not boiled here, but are simmered in syrup. The berries come out whole. The taste is pleasantly refreshing and reminiscent of summer.

Ingredients:

gooseberries – 1 kg;
sugar – 1 kg;
water – 250 ml.

Process the berries as in the first recipe.
Prick each berry with a toothpick.
Place the berries in a cooking vessel.
Pour water into another enamel pan, add sugar, stir.
Bring the syrup to a boil, stirring occasionally.
Boil for 5 minutes on low heat.
Pour boiling syrup over the berries and stir gently.
Bring the mixture to a boil.
Skim off the foam.
Turn down the heat. Without letting the jam boil, keep it on the fire for those same 5 minutes.
Pour hot into jars and roll up.

The jam is well worth it because large quantity Sahara. But if you are overcome by doubts, or storage conditions do not allow you to take risks, boil the jam for 5-10 minutes after boiling, no more.

It won't affect the taste much, but you'll have peace of mind.

Fragrant gooseberry jam

Ingredients:

gooseberries – 1 kg;
sugar – 1.2 kg;
water – 500 ml;
cherry leaves – 20 pcs.;
sprigs of oregano – 2 – 3 pcs.;
vodka - a tablespoon.

Process the berries according to the first recipe.
Sprinkle the berries with vodka and leave for 20 minutes. freezer. Then simply place it in the refrigerator overnight.
Boil the syrup, add oregano and cherry leaves to it, boil for about 5 - 7 minutes.
Dip the gooseberries into the boiling syrup. Bring to a boil and quickly remove from heat.
Using a colander or strainer, remove the berries from the syrup.
Let it cool, then boil again, add the berries and boil with them.
Repeat this procedure 3 – 4 times. The final cooking should last at least half an hour.
Pour hot into jars and roll up.

How to make gooseberry and orange jam

Also quite simple and quick recipe making gooseberry jam. And orange adds unique aromatic citrus notes. Long winter evenings It will be so nice to sit with a cup of tea with a bun spread with this jam! Pancakes or pancakes seasoned with it will decorate your morning meal.

Ingredients:

gooseberries – 1 kilogram;
sugar – 1 kilogram;
medium oranges – 2 pcs.

You can add a small lemon along with the zest, then citrus taste will be more pronounced.

Preparation:

Wash the oranges well and leave them in hot water for a couple of hours so that the bitterness of the zest goes away.
Dry the citrus fruits with a paper towel and cut into small slices along with the zest.

3. Process the gooseberries according to the previous recipes.

4. Grind in a meat grinder or into gooseberries and oranges, place the mixture in the prepared bowl.

5. Add sugar and stir.

6. On low heat bring to a boil, stirring frequently.

7. After boiling, cook for about 20 minutes, remembering to stir.

8. Place while hot into jars and seal.

Recipe for making royal or emerald gooseberry jam

According to legend, this jam was served to the table of Catherine II. The empress liked its taste and color so much that she presented the cook with an emerald ring, matching the color of the delicacy.

And indeed, despite the somewhat labor-intensive preparation process, the jam turns out to be quite exquisite. I highly recommend preparing this truly royal treat.

Ingredients:

gooseberries – 1 kg. large green berries;
sugar – 1.2 kg;
cherry leaves - a couple of handfuls (20 grams by weight);
water – 400 ml;
ice cubes (larger).

How to make jam - watch the video below the recipe. And I’ll also duplicate it in writing.

Process the gooseberries.
Using a sharp small knife, make a cut on the side of the berry.
Use a hairpin, a small nail spatula, or something else to remove the seeds from the berries.
Share cherry leaves in half. Set one part aside for now.
Wash the second part of the leaves.
Boil this part of the leaves in water over low heat for 2 – 3 minutes. The broth should turn green.
Now pour the hot broth along with the leaves into our prepared berries.
Leave when everything has cooled down - place the container with the mass in a cold place for 10 - 12 hours, or overnight.
After this time, separate everything: pour the broth into a separate bowl, place the berries in a colander, and discard the leaves.
Add sugar to the broth, stir and bring to a boil.
Wash the remaining cherry leaves.
Place the berries and leaves into the boiling syrup.
Cook for about 15-18 minutes. Make sure that the gooseberries become transparent.
Towards the end of cooking, prepare ice water.
As soon as the gooseberries become transparent, immediately turn off the gas and lower the container along with the jam into ice water so that the jam retains its emerald color.
Roll the cooled jam into prepared jars.

Of course, you had to tinker, but at the end you will get truly royal gooseberry jam - you will lick your fingers - with a tart, pleasant taste.

Gooseberry jam with walnuts

Not every housewife dares to make this rather labor-intensive jam. But your efforts will be appreciated by those who try this no less regal treat.

Ingredients:

gooseberries – 1 kg. large and hard berries;
sugar – 1.5 kg;
water – one and a half faceted glasses;
walnuts approximately 100 - 150 grams.

Lightly toast the shelled nuts in a frying pan to release their aroma.
Cut the kernels to the size of the gooseberries.
Process the gooseberries.
Carefully cut off the top of each berry and remove the seeds, as in the previous recipe. They can be added for flavor to compote of other berries or fruits.
Place nut pieces into each berry.

Make syrup from water and sugar. Let it boil for 5 minutes.
Pour hot syrup over the stuffed berries.
Boil for 5 minutes after boiling.
Let the mixture cool overnight (10-12 hours).
After this time, cook over low heat until done.
Roll up hot.

The whole family can stuff gooseberries. Kids love putting nut pieces into the berries!

Recipe for gooseberry jam with oranges and lemons without cooking and without rolling

An excellent recipe for “lazy” gooseberry and citrus jam. Even an inexperienced housewife can handle it. And the taste will pleasantly surprise you. In addition, all vitamins in such a product are perfectly preserved, because there is no cooking process.

Ingredients:

gooseberries – 1 kg;
lemon – 2 pcs.;
orange – 2 pcs.;
sugar – 1.5 kg.

Process the gooseberries.
Wash the oranges and lemons well, leave them in hot water for a couple of hours to remove the bitterness of the zest.
Dry the citrus fruits with a paper towel and cut into small slices along with the zest. Remove the seeds.
Using a meat grinder or blender, chop the gooseberries and citrus fruits.
Place the mixture in the prepared container and add sugar.
Mix everything well.
Wait until the sugar is completely dissolved in the juice. To speed up the process, you can stir occasionally.
Place the finished mixture in prepared jars and close nylon covers. Store in the refrigerator or other cool place.

If you take twice as much sugar as raw materials, then this mixture can be stored even at room temperature. It retains up to 70% of all vitamins, especially vitamin C.

This jam is indispensable for colds. But add it to hot tea You can’t: hot food destroys many vitamins.

Ingredients per bookmark:

gooseberries - 700 gr.;
sugar – 500 gr.

Jars (0.5 liters) and lids can be sterilized in a slow cooker. Pour some water into the bowl. Wash the container well first. I usually do this with . Place the jars with the neck down. Throw the lids directly into the water.
Turn on the “Steam” mode for half an hour.
In the meantime, process the gooseberries.
After sterilization, wipe the bowl and jars dry.
Place ingredients in slow cooker.
Leave for 30 minutes - the berries should release their juice.
When there is enough juice, turn on the “Stew” mode for 30 minutes, but do not close the lid, otherwise the jam will overflow. In this mode, the sugar will dissolve gradually. The jam will boil in about 10 minutes.
Stir periodically, remembering to skim off the foam.
When the time is up, remove the bowl and let the jam cool in it.
Set the next “Quenching” for 15 minutes.
After the time has passed, cool again and simmer again for 15 minutes. Thus, we cook the jam in three steps - once for 30 minutes, twice for 15 minutes.
Roll up hot.

ADVICE:

Do not increase the amount of ingredients. The jam can overflow and cause you a lot of trouble.
You can cook it in one step by setting the “Stew” program for an hour. But it seems to me that it is prepared in three steps better: the berries are not so boiled and the jam turns out to be more pleasant in both taste and color.

Bon appetit!

Tell VK

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 have already written before about making jam from, 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.

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 to the dish with grated berries sugar 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 spread over sterile jars. Close the lids and place for storage in your cellar or refrigerator. And in winter you will enjoy a wonderful vitamin yummy.

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 little? Well because I love to do 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 cool place. Open in winter and enjoy jam with the taste of fresh berries and citrus.

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 it.

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.

6. After this, put everything in dry, sterilized jars. Screw on the lids. Turn it upside down and cover with a warm blanket until it cools completely. Store in a cool place.

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.

Tsarskoe (emerald) jam with cherry leaves

This classic recipe preparing 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 pin 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.

Prepare delicious gooseberry and raspberry jelly

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.

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.

Recipe for five-minute gooseberry jam for the winter

A very fast and time-saving option. Well, why it takes five minutes, you will understand from the cooking process, which will be described below.

Ingredients:

Gooseberries – 700 gr
Sugar - 1.5 g

Preparation:

1. Wash and sort the berries. Remove twigs and stems.

2. Stir in sugar and place on fire until it boils. This is approximately 5 minutes. As soon as it boils, remove from heat and place in jars. There is no need to close the lids.

3. Leave in this form until it cools, and then close the lids of the jars and put them in a cool place for storage.

Well, that's all for today, my dear readers. I'm just sure that you found something worthwhile for yourself. We chose a recipe for the coming winter.

So have fun and good luck with your preparations! All the best to you.