Twisted gooseberries with sugar for the winter. Gooseberries pureed with sugar

Gooseberry with orange - unusual combination, isn't it? But from berries, which many call “northern grapes,” and juicy citrus, you can prepare fragrant jam for the winter. Choose one of the suggested recipes and get down to business.

Gooseberries with orange - without cooking

For 1 kilogram of berries take:

1 (or a little more) kilogram of granulated sugar;
a couple of juicy oranges.

Rinse and peel the berries thoroughly. Unfortunately, this can take quite a long time - almost every fruit has a dried tip that needs to be removed. Also peel the oranges, remove membranes and seeds. After twisting the fruit in a meat grinder or grinding in a blender, you should get homogeneous mass. Pour into grated gooseberries and orange specified quantity sugar, stir - the sand should completely dissolve. Then place in sterilized jars and seal with lids. Store as regular workpiece V cool place until winter.

Gooseberries with orange: aromatic jam

If in the previous recipe there was no need to cook the berry mass, now we will look at classic way preparing winter supplies from northern berries. The oranges, which we will use together with the peel, will give it a special aroma. You will need:

half a kilo of red gooseberries;
big orange;
600 g sugar.

Wash and sort the berries, then grind them through a meat grinder or puree them in a blender. Cut the citrus into slices, remove the seeds and the thickest films, and then chop using a blender. Combine gooseberries and oranges in a saucepan, add sugar, stir and bring to a boil over low heat. As soon as the first bubbles appear on the surface, cook for another 5 minutes. Ready. You can put it in jars and store it in a dark place. A few ideas: instead of regular jam, you can add red Sicilian orange- then your workpiece will be a beautiful rich amber color. You can also add some spices during cooking, especially suitable ground cinnamon or spicy cloves. A spoon of lemon juice will add a pleasant sourness to your preparation.

Gooseberries with orange: confiture recipes

When you open a jar of this jam, the summer smells of citrus fruits will delight you with cold ones. winter evenings. We will also use lemon in this recipe. You will need:

1 kilogram of gooseberries;
2 pieces of orange and lemon;
kilogram of granulated sugar.

Prepare the berries - wash and sort. Remove the seeds from oranges and lemons; there is no need to cut off the peel. Afterwards, grind everything in a meat grinder, add sugar and leave to stand for a couple of hours. Then put everything into a saucepan and cook over low heat, stirring occasionally, for an hour. The berry-fruit mass should boil down by about one-third. Place the hot jam into jars, let cool, then roll up the lids and store until winter. This is how you can easily prepare aromatic and delicious jam, which will remind you of summer in the cold season.

Gooseberries are not such a simpleton.And how many delicious and healthy products You can make gooseberries for the winter! You just need to harvest the berries as skillfully as our ancestors did: the ripe ones went to fine wine, unripe - for royal jam, marinades.

photo: zakrutki.com

“Court” recipe

If you love gooseberries, you should definitely make royal jam from them. The berries should be slightly unripe. Rinse them cold water, remove the stalks and dry calyxes of the flowers. Using a sharp knife, make a side cut and remove the seeds with a pin or small spoon. Pour 5 cups of prepared berries with a cooled decoction of cherry leaves (a handful per 2-3 cups of water) and refrigerate overnight. Then drain the broth and prepare syrup on it (7 glasses of sugar for 2-2.5 cups of broth). Boil it for 5 minutes and put the prepared berries in it. After the syrup boils again, reduce the heat and cook for exactly 15 minutes, remembering to skim off the foam. To prevent the jam from changing color, cool it quickly by placing it in cold water. Properly prepared jam should be emerald green or slightly yellowish green. Store it in the refrigerator.

And you don't need to cook

It turns out very tasty and aromatic raw jam from gooseberries with orange. For 1.5 kg of berries 1-2 oranges, 2 kg of sugar. Pass gooseberries and oranges with peel (but without seeds) through a meat grinder. Add sugar and mix well. Once the sugar has completely dissolved, spread over sterile jars and put it in the cellar or refrigerator.

Rum jam

Gooseberry jam is also easy to prepare. Pass 1 kg of berries through a meat grinder, add 1 kg of sugar, stir and put on fire. Bring to a boil and simmer high fire 2 minutes. Then pour in 3 tbsp. l. rum and immediately pour the jam hot into sterile jars and roll up.

Let's marinate

Try pickled gooseberries. We chop ripe, strong berries, fill the jars with them up to the shoulders and fill them with marinade: for 500 g of water - 400 g of sugar and 100 g of 9% vinegar. Water, sugar and spices (5-6 peas allspice, 5-6 clove flowers and a small piece of cinnamon) boil for 5 minutes. When the filling has cooled, strain and add vinegar, pour this marinade over the gooseberries. Sterilize filled jars for 3 minutes.

Spicy seasoning

It’s not difficult to make gooseberry seasoning. Pass washed but already dry unripe gooseberries, washed and dried dill and peeled garlic through a meat grinder (for 1 kg of gooseberries, 200 g of green dill and 300 g of garlic). Add salt and sugar to taste. Mix everything well and pack into clean, dry mayonnaise jars. Store in a cool place.

Original adjika

1 kg of gooseberries (preferably slightly unripe), 300 g of garlic, 10-15 pieces of thin hot pepper, seeded, passed through a meat grinder. Add 1 tbsp. l. salt and 1 tbsp. l. crushed coriander seeds. Mix and place the adjika into clean, dry jars. Close with nylon lids. Store in the refrigerator.

In addition to cucumbers

Rinse 2 kg of cucumbers, pour over boiling water and then cold water, place in sterilized jars, sprinkle them with gooseberries and tarragon sprigs. Bring the brine (per 1 liter of water - 100 g of sugar, 50 g of salt and vinegar) to a boil, pour three times and roll up.

KEEP IN MIND

You should not eat gooseberries when diabetes mellitus because it contains a lot of sugars. You should also avoid it if you have enterocolitis, which is accompanied by diarrhea, as well as stomach and duodenal ulcers.

ADVICE

If you want to prepare a compote with whole gooseberries for the winter, prick them first.

What can they do with this amazing berry, jam, which is called royal, jellies, compotes, adjika, sauces meat dishes. Gooseberry preparations for the winter are very diverse. I want to present some recipes, simply because I grow this berry myself and love it very much.

Gooseberries for the winter, preparation

A large number of absolutely extraordinary and different recipes from gooseberries provide proper preparation berries. There are recipes for which you can use “unliquid”, slightly overripe or bruised berries. But most recipes require good looking and ripeness, because this not only appearance depends on the final product, but also its shelf life. After all, most likely, spoiled berries will cause fermentation faster.

It’s good when gooseberries grow in your summer cottage, when you can come and pick them at any time. Here you need to make sure that the berries do not become overripe or become soft. Sometimes in extreme heat, in the sun, they “cake” quite quickly.

If you buy berries at the market, you should try to choose, if possible, berries of the same size and ripeness. Some simply mix several varieties, large-fruited and small-fruited. Time for heat treatment different things are required, the small ones will already be boiled, but the large ones will still be intact.

It is difficult to collect gooseberries if you have varieties with thorns, but now more and more people are abandoning them. You need to sort through the gooseberries carefully and thoroughly. There are berries with a worm inside; if you look closely, you can see the entrance hole. When sorting the berries, you need to remove both the tails and inflorescences. I always use scissors for this, it’s quick and convenient.

What to cook from gooseberries for the winter

Many people know royal or royal gooseberry jam. The berries also make excellent compotes; they, like other berries, can be frozen.

Jellies, jams, jams for lovers homemade baked goods do not remain “behind the scenes”. Someone loves original recipes, for example, pickled gooseberries. many people also know the recipes meat sauces from this amazing berry.

You can also add gooseberries as an addition to pickles, tomatoes, cucumbers, or even cook with them delicious adjika. so the berry is practically irreplaceable and you don’t have to think long about how to prepare gooseberries for the winter.

Gooseberry compote for the winter

The recipe is great for its speed and simplicity. I personally like to drink it not only in winter, it’s very refreshing in summer, I add a little “zest” to it.

For it we will need to take:

Gooseberries, ripe berries
Sugar
Peppermint sprigs

How to cook gooseberry compote for the winter:

Everything is very simple and elementary. The main thing is to choose strong berries so that they don’t burst later and ruin the whole look, and fresh leaves of peppermint or lemon balm, why exactly that? I just have a lot of it growing.

At the very beginning, I soak the collected berries directly in a bucket and at the same time, armed with scissors, I cut off the unnecessary tails. I immediately throw the berries into a colander so that the excess water drains, we don’t need it...

I prepare jars in advance, mostly three-liter jars. I put a third of the berries in them. I pour boiling water over it and let it cool a little, it takes about 15 minutes. I pour the water into the pan and now I know how much I spend on the jar.

I rinse the mint under the tap, shake off the water, and place it on a sprig on a jar. I add sugar to the water; gooseberries are sweet berries, so three-quarters of a glass is enough for three-liter jar. I let the syrup boil for a few minutes and pour it directly onto the berries, immediately close it and put the jars, lids down, under the blanket.

Gooseberries and oranges for the winter

These are real vitamins, sealed “alive” in jars. Everyone absolutely loves this dessert, it’s very tasty, not to mention the mass of benefits.

We'll take:

A kilo of berries
Kilo of sugar
One medium sized orange

How we will prepare:

First I prepare jars, small ones, choose from baby puree, maybe a little more. I wash them with baking soda, then pour some more boiling water over them and fry them in the microwave. They must be sterile and dry.

I wash and sort gooseberries the same way as always; here we cannot miss overripe or bad berries. I also wash the orange first hot water with soda. Then I cut it together with the peel into pieces, only removing the seeds.

I put orange slices in a blender, along with berries and sugar, and grind everything. Then I stir until the sugar is completely dissolved. I pack it into jars and put it in the refrigerator.

Gooseberry jelly recipe for the winter

Another vitamin treat that I always have in the refrigerator. Sometimes we dive into a jar and enjoy some seagull.

To execute the recipe we need:

Kilo of gooseberries
Kilo of sugar
Half a liter of water

We free the berries from unnecessary tails, wash them and put them in a container where we will boil them. Pour water into it and set the temperature to medium so as not to wait for a long time for it to boil. Then we lower the temperature and let it boil for about fifteen minutes.

After the time has passed, pour in the sugar; do not turn up the heat, because we don’t want the jelly to boil. Sometimes I lift the pan over the stove to let it cool a little.

So we boil for about twenty minutes, you will begin to notice how a thick film appears on the walls, which means everything is ready. We immediately pour the jelly into glass containers, which we previously prepared and store in a cool place, for example, in a cellar.

Gooseberry compote with oranges for the winter

This option soft drink I really liked it too. Orange gives a sour-bitterness that is missing sweet berry, and adds flavor.

For the compote we need to take:

Ripe gooseberries
Sugar
Orange

How to cook gooseberry compote with oranges:

There is nothing too complicated here either, the main thing is to prepare the jars, rinse the berries and orange well, since we will use it entirely, along with the peel.

We fill a jar with berries, I mean a three-liter jar, so that it is one third full. I also put half circles of orange there. I fill it with cold water and immediately pour it into a saucepan, we just measured out how much water is needed. Pour three hundred grams of sugar into a 1-liter jar and cook the syrup, which we immediately pour into the berries and roll up the lid. Let cool in a warm place, upside down.

Gooseberry jam with oranges for the winter

The jam turns out very aromatic and tasty. We tried it once and now we cook it all the time for the winter.

We will take:

One and a half kilos of berries
One and a half kilos of sugar
A couple of medium sized oranges

How to make gooseberry jam with oranges for the winter:

We sort out the gooseberries and rinse them in water. I wash the oranges very well; we need them with the peel. We grind everything with a blender, you can use a food processor or grind it through a meat grinder. Pour the resulting mixture into a special cooking container and mix with sugar, cook at medium temperature until boiling, then reduce it and leave to cook for fifteen minutes.

The jam must be stirred all the time so that the sugar dissolves and it turns out homogeneous. Place the finished product in jars, you can close them with nylon or screw caps. Stores perfectly.

Currant and gooseberry jam for the winter

We will need:

Kilo of gooseberries
Half a kilo of black currants
A couple of oranges
One and a half kilos of sugar

How to make this jam:

We sort and rinse all the berries, so you can mix them right away. Wash the oranges with the peel thoroughly, cut them into pieces, remove the seeds and grind them in a blender. Mix orange puree with berries and sugar and cook on low high temperature fifteen minutes. The foam must be removed. Pour the finished mixture into jars while hot and close.

Gooseberry jelly with orange

I’ll say right away that it’s a lot of fuss, but it’s worth a try. The jelly turns out very beautifully, we even decorate holiday cakes with it.

For this recipe you need:

One and a half kilos of berries
One and a half kilos of sugar
Three oranges

How to cook gooseberry jelly:

For this recipe, I leave the berries with the tails, but we will remove them later anyway. I just rinse and dry. I wash the oranges, peel the peel and all the membranes, take out the seeds. I grind everything with a blender, everything together at once. Then I rub it in small portions through a sieve, you can cook it with the bones, my daughter just doesn’t like them.

The result is a berry-orange mass, which needs to be poured into a cooking container and mixed with sugar. The jelly is usually cooked for about twenty to twenty-five minutes. Then it must be immediately divided into jars. It won't be that thick at first. Only when it cools down well.

Pickled gooseberries for the winter

Original, tasty, unusual. We marinate it often, it goes very well with meat dishes, so I recommend it.

For the recipe we will take:

0.8 kg of berries, optional with light greens
Black currant leaves
Three carnations
Three allspice peas
On the tip of a cinnamon knife
150 grams of sugar
Three tablespoons of table vinegar

How to pickle gooseberries:

The gooseberries need to be freed from the tails, washed, and put into a jar. The first time we pour boiling water for twenty minutes. Pour this water into a saucepan and boil it again to pour it again, five minutes is enough for the second time. Pour out the water again and add all the spices with sugar, cook the filling, add vinegar at the end. Pour over the berries and roll up immediately.

Gooseberry sauce for the winter

For it you will need to take:

Half a kilo of berries
Five tomatoes
A couple of sweet peppers
One hot chili
Large onion
Head of garlic
Two tablespoons of vegetable oil
Two spoons of vinegar
Spices and salt to taste

How to make gooseberry sauce:

We wash the berries and vegetables, and tear off the tails of the gooseberries. Large vegetables cut into pieces. We immediately put everything into a common bowl or other container. We begin to grind with a blender, you can scroll through a meat grinder twice. Immediately add oil, vinegar, salt and spices, stir well and pack into jars. It is better to take 0.33 and 0.5 liters. Then we put them in a pan with hot water and sterilize for ten minutes. Close with lids.

Gooseberry sauce with garlic for the winter

We will need to take:

0.4 kg berries
Three cloves of garlic
Bunch of fresh basil
Spoon of olive oil
Salt and pepper to taste

How to cook:

Sort and rinse the berries, spread on a towel to dry. Peel the garlic, rinse the greens, dry and remove the stems. Grind everything twice in a meat grinder. Add oil and spices, stir. Divide the mixture into sterile jars and place in the refrigerator.

Gooseberry adjika for the winter, recipe

For this we will take:

A kilo of gooseberries, greenish ones are better
Three hundred grams of garlic
Five chili peppers
spoon of coriander
Spoon of salt

How to cook:

Wash the berries and tear off the tails, remove the seeds from the peppers, and peel the garlic. We pass everything through a meat grinder several times, add spices, stir and pack into sterile jars.

How to make gooseberry jam? Recipes for the winter without cooking are easy to prepare, and gooseberry preparations are incredibly tasty and full of vitamins. The beneficial properties of gooseberries do not depend on the variety and color of the berries: each gooseberry is rich in vitamins A, C, E, PP, B vitamins, micro- and macroelements - calcium, potassium, iron, zinc, magnesium and phosphorus.

The benefits of gooseberries are enormous; the berries have a diuretic, choleretic and mild laxative effect on the human body; they are indicated for high blood pressure, bleeding and disorders menstrual cycle, gastritis with low acidity and diabetes mellitus. Eating gooseberries strengthens blood vessels and promotes rapid fat burning in obesity, and helps fight anemia in pregnant women.

Gooseberries are contraindicated only for patients with stomach or duodenal ulcers, enteritis or colitis. If no one in your family suffers from these diseases, be sure to choose a jam recipe to your liking and prepare this healthy berry.

First, let's talk about how to sterilize jars and prepare gooseberries for harvesting, and then move on to the 6 best jam recipes: five-minute, emerald with cherry leaves, royal with walnuts, with orange, with lemon and raw without cooking. The TestoVed website team hopes that every reader will find a recipe to their liking.

Sterilizing jars and preparing gooseberries

If the jam is being prepared for the winter, regardless of the recipe chosen, before you start cooking, you must prepare the jars and lids. First you need to rinse both the jars and the lids with plenty of soap solution under hot water, and then sterilize them using your preferred method.

DoughVed advises. There are many ways to sterilize jars, but one of the simplest and most convenient is oven sterilization.

To sterilize the jars, after rinsing, place them in a cold oven and heat it to 150 o C. After 15 minutes, turn off the oven and do not remove the jars until you are ready to transfer the finished hot jam into them.

To sterilize the lids, boil water in a saucepan and boil the lids for 2-3 minutes. Turn off the heat and leave the lids in the water until you need them, but at least 10 minutes.

How to remove seeds from gooseberries?

For cooking, it is better to choose gooseberries that are slightly unripe, strong, and with elastic skin. Gooseberries, like apricots, for example, are rich in natural pectin, so according to any recipe, jam from them thickens perfectly without adding a store-bought thickener.

Read:, tasty and thick – detailed recipe+ tips.

Some recipes for jam with whole berries require removing the seeds (pits) from the gooseberries. To do this, you need to cut off the tails and edges of the bottom of the washed berries using a knife or scissors, and then carefully remove the seeds with the tip of a knife, a pin or a hairpin. To ensure that the sugar is better absorbed during cooking, you can chop the berries with a toothpick.

4 hours to prepare

15 minutes to prepare

280 kcal per 100 g

Five-minute gooseberry jam - the simplest recipe gooseberry preparation for the winter.

Gooseberries are rich in natural pectin, so there is no need to add store-bought thickeners to the preparation.

Please note that gooseberries are reluctant to release juice, so you must add water to the recipe, and it is also advisable to cover the gooseberries with granulated sugar in advance and leave for several hours, or better yet overnight, in the refrigerator.

Ingredients

gooseberries – 1 kg;
sugar – 1 kg;
water – 200 ml.

Preparation

Let's prepare the berries. We sort through the gooseberries, discard damaged fruits, and remove the stems. Wash thoroughly and place on clean towel for drying. We transfer the dried gooseberries to enamel pan, add sugar and put in the refrigerator for at least 4 hours or overnight so that the berry releases its juice.
Take out the pan and fill the berries with water. Place on the stove and bring to a boil over low heat. Add the remaining granulated sugar, stir with a wooden spatula. Remove foam as needed.
After boiling, cook for 5 minutes over low heat. Remove from heat and leave until completely cool.
Boil the cooled mass again, cook for 5 minutes, then cool. We repeat the procedure a third time, but do not leave it to cool, but immediately spread the hot jam into prepared sterile jars and roll it up metal lids. Turn over, wrap in a blanket and cool. Store in a cool place in winter.

Emerald gooseberry jam is made from slightly unripe berries. The right gooseberry for emerald jam– large, but with elastic skin, sour taste. This gooseberry will preserve whole berries in jam.

To give the jam a beautiful emerald hue and fragrant aroma, fresh cherry leaves are added to the recipe.

Ingredients

gooseberries – 1.6 kg;
fresh cherry leaves – 20 pcs.;
water – 2 glasses;
sugar – 1.5 kg.

Preparation

Let's prepare necessary ingredients: berries green gooseberries, fresh leaves cherries, water (preferably filtered) and sugar.
We thoroughly wash the berries, remove the gooseberry stalks and trim the tails. We cut each berry and remove the seeds. As a result, there should be about 1 kg of peeled, seedless berries left.
Lay the berries in layers in an enamel bowl of sufficient capacity, alternating with cherry leaves. Fill with cold filtered water and leave for at least 6 hours.
We drain the water through a colander (but do not pour it out!) and let the gooseberries dry a little. Strain the water from the gooseberries and bring to a boil.
Pour sugar into boiling water and boil the syrup for 3 minutes.
Remove the syrup from the heat and carefully, so as not to burn yourself, put the gooseberries into it. Leave it at room temperature for 3 hours.
When the berry mass has infused, put the pan on the fire again and bring to a boil. Boil for 5-8 minutes and remove from heat. Leave again for at least 6 hours. Bring to a boil again, also boil for 5-8 minutes and again leave at room temperature for 5-6 hours. IN last time Cook the jam for no more than 8 minutes.
Pour the jam into sterilized jars and seal with metal lids. Turn the jars over, wrap them in a blanket and leave until completely cool.

It is advisable to store the workpiece in a cool place.

Like emerald, royal gooseberry jam is made from slightly unripe berries. Both green and red gooseberries are suitable for making jam, depending on the desired color of the workpiece.

As in the previous recipe, to achieve a beautiful emerald hue, prepare royal gooseberry jam with cherry leaves. To do this, you need to first soak the green berries with cherry leaves, and then start making jam.

In classic royal recipe jam walnuts are placed inside each berry, but this task is quite troublesome and takes a lot of time, so we will fill only part of the berries with nuts and prepare jam with a surprise.

Ingredients

dense gooseberries not overripe - 1 kg;
walnuts – 200 g (or more if desired);
sugar – 1.1 kg;
water - half a glass.

Preparation

Prepare the ingredients. We wash the berries, remove sepals and stalks, and remove the seeds. We do not throw away the seeds. We chop the nuts with a knife, not too finely so that a piece of the nut fits into the berry.
Fill the berries with nuts as much as is enough. The more nuts you take, the more berries you can fill.
Place the seeds and pulp in a saucepan, add water and cook for 5 minutes. After five minutes, rub the seeds through a sieve and discard. Pour sugar into the remaining liquid and bring the syrup over low heat to a boil.
After boiling, add berries and nuts to the syrup. Mix carefully so that the nuts do not fall out of the berries. Bring to a boil again and remove from heat. Leave at room temperature for 8-10 hours without covering with a lid.
After the specified time has passed, we boil the mass again, and then set it aside again for 8-10 hours. Bring to a boil a third time, simmer for 5 minutes.
We spread the jam into pre-sterilized jars and screw them with metal lids or seal them with nylon lids. Leave until completely cool. Store in a cool place.

If you have the desire and free time, you can use it for the recipe. more walnuts and stuff each berry.

Healthy jam gooseberry with orange perfectly improves immunity in winter and helps fight vitamin deficiency due to its rich vitamin composition gooseberries and orange. Oranges, like gooseberries, contain vitamins A, C, E and PP, strengthen the immune system and lower blood cholesterol levels.

Gooseberry jam with orange turns out to be very thick due to the high concentration of pectin in the berry and its gelling properties. orange peels, so there is no need to add thickeners during cooking. It is better to take berries that are green, slightly unripe, and elastic to the touch.

Ingredients

gooseberries – 1 kg;
orange – 1 pc.;
sugar – 1 kg.

Preparation

Wash the gooseberries thoroughly, pick or cut off the tails. Wash the oranges thoroughly, cut them into slices and remove the seeds. We don't peel the orange!
Pass the gooseberries together with orange slices through a meat grinder until smooth.
Place the fruit mixture in a saucepan, add sugar and bring to a boil. Stir constantly so that the mixture does not burn.
After boiling, remove from the stove and set aside until the mixture has cooled completely, at room temperature.
When the jam has cooled, put the saucepan back on the fire and bring to a boil. After boiling, cook for 15 minutes. Immediately pour the hot jam into sterile jars and seal with metal or nylon lids. Turn the jars over, wrap them in a blanket and leave to cool.

You can store the jam at room temperature - the acid in oranges will ensure the safety of the preparation throughout the winter.

Another very healthy jam is made from gooseberries and lemon. Lemon is rich not only in vitamin C, but also in five different B vitamins, carotene and vitamin PP.

It is useful to eat jam not only in winter to combat vitamin deficiency, but also all year round– the preparation improves metabolism, strengthens blood vessels, reduces blood pressure and normalizes liver function.

Ingredients

gooseberries – 1 kg;
lemon - half;
sugar – 1 kg;
water – 350 ml.

Preparation

As in previous recipes, let's first prepare the berries. We sort through the gooseberries, wash them thoroughly, and cut off the tails. It is also advisable to prick each berry with toothpicks.
Cook the syrup: mix water and sugar in a saucepan and bring to a boil. As soon as the syrup boils, put the gooseberries in it. Stir and cook for 20 minutes, skimming foam as necessary.
Wash the lemon and cut it in half. Peel one half and cut into pieces along with the peel. Place the lemon slices into the pan, stir again and cook over low heat for 10 minutes.

Find out now: – step by step instructions+ cooking tricks.
Immediately place in previously sterilized jars, roll up, turn over and wrap. Leave until the jars have cooled completely.

If you want to get a more homogeneous, jelly-like consistency of the dessert without individual lemon pieces, you can mince the lemons with berries before cooking.

Gooseberries are famous for their unique vitamin composition but part of it useful properties lost during cooking. Much more vitamins are preserved in raw jam that has not undergone heat treatment.

This preparation also has a disadvantage - a short shelf life. Jam without cooking is not rolled under lids and is stored exclusively in the refrigerator.

Ingredients

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

Preparation

We wash the berries, remove the stems and rinse thoroughly. We also wash the lemons and then pour boiling water over them. Cut into small pieces remove the seeds from the lemons.
We pass the berries together with lemon slices through a meat grinder or chop them using a food processor. Transfer the resulting homogeneous mixture into a saucepan or bowl, add sugar and stir. Place in a cool place for 3-4 hours until the sugar dissolves.
Mix thoroughly again, place in dry sterile jars and close with nylon lids. Store strictly in the refrigerator.

As mentioned above, raw jam is not stored for a long time, so it is better to eat it right away and not leave it until winter.

Friends, what kind of gooseberry jam do you make? Share your recipes, ideas and reviews with TestoVed in the comments!

Gooseberry jam for the winter has received so many laudatory epithets - emerald, royal, royal, and all because such a preparation turns out to be really very beautiful and tasty. It is believed that this particular jam was one of Catherine the Great’s favorite treats!

Today there are a lot of recipes for its preparation, including those in which this berry is combined with other berries, fruits, nuts, spices - you just have to choose which one to cook gooseberry jam to treat your family with this wonderful dessert.

Gooseberry jam simple recipe Five minutes

The simplest recipe for gooseberry preparation for the winter. Gooseberries are rich in natural pectin, so there is no need to add store-bought thickeners to the preparation. Please note that gooseberries are reluctant to release juice, so you must add water to the recipe, and it is also advisable to cover the gooseberries with granulated sugar in advance and leave for several hours, or better yet overnight, in the refrigerator.

Ingredients:

Three glasses of gooseberries;
Granulated sugar three glasses;
Half a glass of water.

How to make the simplest gooseberry jam - step by step recipe with photo:

Sort the gooseberries, remove any debris, pinch off the stems on both sides. Wash the prepared berries and place them on a towel to dry.

Transfer the gooseberries into an enamel pan of a suitable size. Cover the gooseberries with half the sugar, put them in the refrigerator for 3-4 hours, or overnight. During this time, the gooseberries will give juice.

Remove the pan from the refrigerator and pour water into the gooseberries.

Place the pan with the future jam over low heat and bring the contents to a boil.

Pour the remaining sugar into the pan and gently stir the berry mass. It is better to do this with a wooden spatula.

Foam will form on the surface of the jam - skim it off.

Cook the jam over low heat for 5 minutes after boiling, then remove the pan from the stove and let the contents cool completely.

Place the pan back on the stove, bring to a boil, cook for 5 minutes, remove and let cool.

Repeat the same thing a third time, only after boiling for five minutes, pour the hot jam into small sterilized jars. Cover with sterile lids and leave to cool in a warm place. Store the five-minute jam in a cool place.

Instant sugar-free gooseberry jam with orange and kiwi

This quick and simple recipe for sugar-free gooseberry jam will appeal to all lovers of healthy sweets; healthy, low-calorie jam with a pleasant sourness - you will love it!

Ingredients:

Gooseberries - 1 kg;
Oranges - 4 pcs.;
Kiwi - 1 pc.

How to make delicious gooseberry, orange and kiwi jam quickly and easily:

We sort the gooseberries, wash them and remove the cuttings. We clean the kiwi and grind it together with the gooseberries in a blender. 3. Cut the oranges into pieces to make it easier to remove the seeds. . We also grind them into a paste in a blender. . Mix the ingredients together and roll them into sterile jars. Store in the refrigerator or freezer.

Royal or emerald gooseberry jam

This jam is also called emerald for its wonderful color. However, its preparation is a rather labor-intensive process. Get ready, it won't be easy. But the result is worth it.

Ingredients

600 g gooseberries.
70-80 g walnut kernels.
650 g granulated sugar.
10-12 bright green cherry leaves.
200 ml of clean, non-chlorinated or settled water.

How to prepare royal gooseberry jam with walnuts - step-by-step instructions:

Since the jam is royal, we will also prepare the berries “royally” - they need to be washed and placed to dry on paper or linen towels. Wash the cherry leaves and place them on a clean cloth to dry.
Cut off the “tails” and “spouts” of the gooseberries.

Using a paper clip, plastic spatula, hairpin or any other suitable object, remove the seeds from the fruit, trying not to make a hole through the berry.

Dry the shelled walnuts over low heat until a pleasant aroma appears, cool, and cut into small pieces that can fit inside the gooseberries.

Armed with angelic patience and the knowledge that the result justifies the torment, put a piece of nut inside each “gooseberry”.

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

Advice! Boil it for no more than 2-3 minutes so that the color remains green, otherwise the liquid will turn brown and then reddish. Although this is also beautiful!

Lower stuffed with nuts berries into hot syrup, immediately place the container in cold water, cool, changing the water several times, leave for 6-8 hours.

Repeat the process again - after the required soaking, remove the gooseberries from the syrup, bring the liquid to a boil, add the remaining sugar, stir, bring to a boil, put the berries back, cook until a drop is tasted. Cool the finished jam immediately as indicated above (changing the water to cold).

To store for the winter, package finished product into pre-prepared sterilized jars (cold), cover each with a circle of paper moistened with alcohol or vodka, and roll up with varnished sterile lids.

For your information! Tsar's jam is also made from red gooseberries.

Gooseberry jam with orange for the winter

Gooseberry jam with oranges 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.

Note! In exactly the same way you can make gooseberry jam with lemon! At the same time, the amount of ingredients remains the same: 900 g of berries, 1.2 kg of sugar and 2 lemons!

Quick gooseberry jam in a slow cooker

Today, almost every housewife has a multicooker in her kitchen; this device greatly facilitates the process of preparing dishes. Usually first and second courses are prepared in a slow cooker, but we will tell you how to prepare aromatic gooseberry jam in the device.

Ingredients:

gooseberries - 700 g;
granulated sugar - 550 g.

Preparation royal jam from gooseberries in a slow cooker:

Required quantity The berries are washed and sorted, after which the seeds of each fruit are removed to make the dessert more uniform.

The berries are transferred to a multicooker bowl and covered with granulated sugar. Leave the fruits in this form for a couple of hours so that the gooseberries have time to release juice.

As soon as the allotted time has elapsed, turn off the multicooker and allow the dessert to cool.
After this, the device is again set to the “Quenching” mode, but for only five minutes. This cooking is repeated about three times, and then the delicacy is poured into a jar.

Thick gooseberry jam without sterilization

When collected fragrant berries Gooseberries make me want to preserve their taste until winter. This is easy and simple to do if you create gooseberry jam for the winter; fortunately, such preservation takes only 20-25 minutes to prepare.

At the same time, the dish turns out juicy, tasty and colorful in appearance. Like all preparations with seeds, the shelf life of the jam is 1 year, provided they are kept in a cool, dark place.

Be sure to taste the berries before making jam so that you know what amount of granulated sugar needs to be added: for sweet berries - according to the recipe, and for sour ones - 1.5 times the amount. When creating gooseberry dishes, neither lemon juice, nor citric acid are not added!

Ingredients for a half-liter jar:

400 g gooseberries
150 g granulated sugar

How to cook:

We rinse the gooseberries in water, cut off the stems and cuttings from each berry with scissors, rinse again, removing excess debris in the form of leaves, cuttings, etc.

Place the washed berries in the bowl of a food processor, trying not to fill the bowl completely, leaving a little space on top. Grind the whole mass for 2 minutes. If you wish, you can puree the gooseberries with an immersion blender, but if you have a food processor available, it is better to use the first option so that the blender does not crush the seeds of the berries.

Pour the gooseberry puree into a cauldron or saucepan, a pan with a non-stick bottom. Add granulated sugar and mix gently.

Place the container with gooseberry jam on the stove, turning on medium heat, and simmer for about 8-10 minutes, until the jam completely changes its color from light green to amber. There is no need to remove the foam. At the same moment, steam the jars and lids in a water bath or scald them with boiling water and sterilize them in the oven.

Pour the prepared jam into the jars to the top, seal them tightly with hot turnkey lids or screw them on if the containers have a thread. Turn the jars upside down and let them cool, then transfer them to the pantry, cellar or basement.

When winter comes, let's remove the jar amber jam from gooseberries and enjoy the juicy, aromatic summer taste with a cup of hot tea or coffee.

Recipe for gooseberry jam for the winter without cooking with lemon

Products:

0.5 kg gooseberries
750 g sugar
1 lemon

How to make raw gooseberry jam without cooking:

Gooseberries should be slightly unripe so that they are plump and elastic. They need to be washed; if you have time, it is better, of course, to remove the bones with the tip of a fish cleaning knife. But it will also work with seeds. There's nothing wrong with them. Use scissors to trim the ponytails.

Wash the lemon, scald with boiling water to remove the bitterness, cut into pieces along with the peel.

Now it’s the turn to mince both gooseberries and lemon. Next, we will add sugar and mix thoroughly. Leave the jam for 5-6 hours for the sugar to dissolve. Although it will completely dissolve later in the refrigerator.

We prepare the jars, wash with soda, sterilize, fill with jam, close with a clean nylon cover and put the jam in the refrigerator, where it is safely stored for many, many months. The jam will be runny at first in the refrigerator, but will thicken later, so don't worry. All! The most delicious raw gooseberry jam with lemon is ready! Fast and easy! And since this jam is prepared without cooking, there is no need to stand for a long time at the stove in a hot summer kitchen - very convenient.

And it can be stored for a long time without sealing because there is a lot of sugar in the jam.

Tender gooseberry jam with gelatin

To make gooseberry jam with gelatin, you will need:

gooseberries – 1 kg.
sugar – 1000 kg.
gelatin – 100 g.
vanilla – 1 stick.
water – 250 ml.

How to make gooseberry jam with gelatin:

We sort and wash the gooseberries.
Place a pan of water on the fire and add sugar. Let it boil, then add the gooseberries and cook over medium heat for about 10 minutes. Cool.
Add gelatin and a vanilla stick to the cold berries.
Place the pan on the fire, bring to a boil, cook over high heat for about 4 minutes, stirring constantly.
Place the hot jam into clean, sterilized, dry jars and seal.

Recipe for gooseberry jam with zhelfix - the fastest recipe

Zhelfix is a gelling agent based on the natural component pectin from citrus fruits and apples, for instant cooking classic jam, jam, jelly. Thanks to "Zhelfix" it is saved natural color and the taste of fruits, all vitamins and saves sugar. The jam cooks in a few minutes and acquires a wonderful jelly-like consistency.

Ingredients:

gooseberries - 1 kg
granulated sugar - 1 kg
1 sachet of gelfix

Preparation:

Wash the gooseberries and sort them. Place the berries in a saucepan.

You can puree them in a blender or leave the berries whole.

Mix jelfix powder with 2 tablespoons of sugar (from the total amount). Add to gooseberries. Mix. And bring to a boil.

Add the remaining sugar. Bring to a boil again and cook for 2-3 minutes.

Remove the resulting foam and pour into clean, dry, sterilized jars.

Recipe for gooseberry jam with cinnamon

Now there is an opportunity to experiment a little with standard products and prepare a very tasty and healthy gooseberry jam with cinnamon that will appeal to all family members.

Gooseberries are very healthy and have a rather unusual taste, and cinnamon will give the jam some pungency and piquancy. Tested by my own experience!

Required Products:

1 kg. gooseberries;
1.5 kg. Sahara;
0.5 l. water;
2 tbsp. ground cinnamon.

Cooking method:

The berries need to be sorted, the stalks removed, thoroughly washed and dried, and then cut into halves. Already prepared gooseberries should be placed in a glass or metal pan, and then covered with sugar, pour in water and stop for exactly 24 hours.

Add cinnamon to the gooseberries, mix everything thoroughly and bring to a boil, then cook for 5 minutes, stirring continuously.

The resulting mass must be cooled completely and cooked for another 15 minutes, do not forget to stir constantly. Then already ready-made jam cool, pour into jars, order, place on lids and wrap in a warm blanket until the jars have cooled completely. Store jars in a cool place.

Video recipe: Healthy gooseberry jam without water

Secrets and subtleties of cooking

To preserve the bottle color of the berries in the jam, it is necessary when preparing sugar syrup add 10 fresh cherry leaves to cold water. Boil them for 5 minutes and remove. And then add the berries themselves. This simple technique will allow the jam to remain green.

Gooseberries that have been previously pierced on one side do not burst from interaction with hot syrup and cook much faster, and jars with such berries do not explode;