The most delicious gooseberry jam recipes – smell and health benefits in a small jar

The most delicious gooseberry jam recipes - smell and health in a small jar!

Gooseberry jam is a fairly easy-to-make dessert that even a child can make. All you need is the freshest berries, a little free time and a few particles of your warmth for each container. Don’t be lazy and be sure to prepare one of the following desserts and the result will not disappoint you.

Manufacturing rules

Unlike jam, gooseberry jam will be the densest, because the main product must be crushed before or after cooking.
For jam, you need to select fruits with thick skin, ripe, fresh, without any damage or dents.
Usually, 5 minutes before the end of the cooking process, a small amount of citric acid is added to the jam.
Usually this delicacy is prepared with the addition of gelatin, but since gooseberries are rich in pectin substances, an artificial gelling additive is not useful.

Recipes

Now we will look at several recipes for gooseberry jam. They are all quite ordinary in production. All that is needed from you is a little time and effort. But, believe me, these costs will be one hundred percent justified in the winter, when you open a jar of delicious dessert. Let's start making!

Traditional recipe

This is the most common option for making gooseberry jam for the winter. At your discretion, you can take greenish, pink or dark varieties of this berry - whatever your choice, the delicacy will turn out delicious in any case.

1 kg of fresh berries;
1 kg sugar;
70-80 ml of water.

On a note! The only thing worth keeping in mind is that dark gooseberries, compared to other varieties, contain slightly more vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C in its composition. Therefore, if you really have something to choose from, then give preference to it specifically and prepare the desired dark gooseberry jam!

Thoroughly wash the fruits in several waters and place in a colander to remove excess liquid.
When the water has drained, put the gooseberries into a saucepan, add water, cover with a lid and put on fire.
After 5-7 minutes the fruits should become soft. At this time, they should be removed from the pan and rubbed through a sieve.
Return the berry mass to the pan, add sugar and return to the heat.
Stirring the jam constantly, wait for it to boil, skim off the foam, reduce the gas supply to low and cook for 30-35 minutes.
Pour the finished dessert into unstained glass containers, close and store.

In a slow cooker

Would you like to make the manufacturing process even easier? Then we suggest you cook gooseberry jam in a slow cooker. Thanks to this kitchen accessory, you won’t have to constantly stir the berry mixture to prevent it from burning. So, let's move on to the recipe.

1 kg of reddish gooseberry fruits;
5 glasses of sugar;
4 tablespoons of water.

Wash the gooseberries, remove the stalks and sepals.
Pour water into the multicooker bowl and add 1 cup of sugar, stir.
Turn on the “Extinguishing” mode and wait until the liquid boils.
Pour the berries into the bubbling syrup, close the multicooker lid and cook for about 15 minutes.

On a note! Within 15 minutes of cooking, the skin of the fruit should burst. That’s why you need to look under the lid from time to time.

When all the berries burst, you need to crush them in a blender, return the mass to the multicooker bowl, add the remaining 4 cups of sugar to them, mix and, without closing the lid, cook the jam for about half an hour.

Recommendation! If a drop of jam does not spread across the cool plate, the dessert is ready!

Through a meat grinder

You can prepare gooseberry jam for the winter using a meat grinder. Unlike a blender, a meat grinder completely crushes the gooseberry skin and ultimately produces a homogeneous mass.

700 g gooseberry fruits;
2 kiwis;
500 g sugar;
a few sprigs of fresh mint.

Wash the gooseberries, remove the skin from the kiwi.
Pass berries and fruits through a meat grinder.
Transfer the mixture into a saucepan and put on fire.
With the gas supply low, bring the contents of the pan to a boil.
Add sugar, add mint and bring everything to a boil again.

Advice! The mint needs to be tied into a bunch to make it easier to remove from the jam.

With orange

Gooseberry jam with oranges is a minimum of financial costs and maximum of pleasure. The delicacy turns out to be very tasty, and for some it will even seem unusual. Its taste is both sweet and sour at once, and the jam itself is indescribably fragrant thanks to the presence of oranges.

Fundamentally! In this recipe, special attention needs to be paid specifically to oranges - if the snow-white partitions are not removed one hundred percent, then the dessert will be bitter! All the bones must be removed from these same judgments!

So, let's move on to the recipe for making gooseberry and orange jam.

1 kg of new gooseberries;
2 large oranges;
1-1.2 kg of sugar.

Wash the oranges, remove the skin along with the snow-white film with a sharp knife and carefully cut out the fillets, discarding the seeds.
Wash the gooseberries and remove the stems.
Grind the berries and fruits in a blender or pass through a meat grinder with a small mesh.

Recommendation! If you don’t like it when there are gooseberry seeds in the jam, then you can additionally pass the mass through a sieve!

A similar gooseberry jam can be made with lemon. The proportions for this sweet will remain the same - 1 kg of berries, 1-1.2 kg of sugar and 2 lemons.

With currants

Gooseberry and red currant jam will be rich in vitamin P, which is a beautiful strengthening agent for the walls of blood vessels, as well as vitamin K, the ability of which is to increase blood clotting (the internal environment of the human and animal body) . These vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) are resistant to high temperatures and are not destroyed even after prolonged cooking of fruits.
Gooseberry and dark currant jam is a unique mixture of vitamins A, C and E. But these antioxidants are quite sensitive to increased temperature and begin to break down in the presence of oxygen. And if you want to preserve all the benefits of the berries, then it is better not to cook such jam, but to seal it in its raw form, simply grinding the fruits with sugar. But on the other hand, if you have problems with the gastrointestinal tract, you should eat dessert that has undergone heat treatment, and the microelements preserved in it will help the body resist diseases. In addition, pectin, which both gooseberries and currants are rich in, is also preserved intact, therefore it does not lose the ability to bind and remove toxins from the body (Toxin in ancient Greek (toxikos) - poisonous - poison of biological origin) , toxins and cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms with the exception of non-nuclear ones) .

1 kg of gooseberries;
1 kg currants;
1 kg sugar.

Wash the gooseberries and place in a colander to allow the fruits to dry.
Remove currants from the branches, wash and dry.
Rub the currants through a sieve.

Recommendation! It will be even easier to rub the currants through a sieve if you prepare them for this. And you can create this using one of the following methods: put the fruits in a fireproof container and send them to an oven preheated to 200°C for 20 minutes or blanch the berries for 2 minutes in boiling water.

You see, any of the above recipes is indescribably simple and easy to make. Cook with pleasure, make unique mixes of berries and fruits and enjoy their extraordinary taste. Be healthy!

All materials on the Priroda-Znaet.ru website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Olga Tsarina

Posted: 30-11-2015

Updated: 15-11-2019

Olga is responsible for the selection of creators and the quality of published materials on our website.

Gooseberry jam for the winter

A very fast method of making thick, fragrant jam. Gooseberries have gelling properties, which is why the jam comes out thick. With this jam you get very tasty breakfast sandwiches; the jam does not spill on the bread or drip from it.

Main
Recipe groups
Gooseberry jam for the winter

Ingredients and how to cook

ingredients for 14 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	206 kcal
Belkov:	0 g
Zhirov:	0 g
Carbohydrates:	52 g
Used:	0 / 0 / 100
H 12 / C 0 / B 88

Production time: 40 min

Step-by-step production

Step 1:

To make gooseberry jam for the winter, take an equal amount of berries and sugar. To do this, weigh the gooseberries. We also need a little water (about a third of a glass). It is better to eat gooseberries when they are ripe and fresh, preferably immediately after picking. Any variety of gooseberry, either reddish or greenish, is suitable. Reddish has more vitamins and essential substances.

Step 2:

Wash the gooseberries well under running water and dry them with cardboard towels. We cut off the dry ends and the remains of the stalks. Ordinary manicure scissors work perfectly with this.

Step 3:

Transfer the cooked gooseberries into a saucepan with a thick bottom. Pour 5 tablespoons of water (1/3 cup) so that the gooseberries do not burn to the bottom of the pan. Place on medium heat.

Step 4:

Gooseberries release juice very quickly. Cook the berries until soft for about 10 minutes.

Step 5:

Then remove the pan from the heat and chop the gooseberries using an immersion blender.

Step 6:

Add sugar to the berry puree and mix well. Put the pan on the fire again.

Step 7:

Boil gooseberry jam for the winter over medium heat for 15-20 minutes. First, until the sugar is one hundred percent dissolved, constantly stir the jam with a wooden or silicone spatula.

Step 8:

While the gooseberry jam is cooking, prepare the jars for the winter. Wash jars with soda. It is not necessary to sterilize jars. The main thing is that they are clean and dry. But just to be on the safe side, I always warm up the jars a little over steam using a special iron ring that fits onto a pan of water. I boil the lids for 5 minutes. We develop the hot jam into the jars and immediately screw on the lids. Wrap the jars in a blanket or towel and leave them to cool.

To make gooseberry jam even more flavorful, some housewives add one or two oranges, twisted in a meat grinder, to it during cooking. But I prefer to make regular traditional gooseberry jam.

The recipe for such gooseberry jam for the winter is simple and does not take much time to make.

Remember that spices such as salt, sugar, vinegar and its substitutes are used in winter recipes not only for taste, but primarily as preservatives. Therefore, under no circumstances is it permissible to reduce the concentration of salt and sugar, or replace vinegar (essence) with the weakest concentration than indicated in the recipe, otherwise the vinegar (salt/sugar) will not show its preservative characteristics and the product will be spoiled.

Fragrant gooseberry jam: a royal berry for any table

Gooseberry preparations are so tasty that they were dubbed “royal”.

If the berry harvest turns out to be rich, among other sweet canned goods it is worth putting away gooseberry jam for the winter. Its fruits contain a lot of pectin, which is why the process of making sweets takes relatively little time. Rich color, greenish or red, pleasant sweet and sour taste and the presence of a huge amount of necessary substances in the composition will make this dessert necessary. It can serve as the insides of sweet pastries, as a sauce for pancakes and other desserts, and as a separate dish, served with tea and eaten with spoons.

Individual manufacturing

Making gooseberry jam is not a completely ordinary task, but even an inexperienced cook can do it if he knows a few things.

Gooseberries contain a lot of pectin, so it is not advisable to use gelling components to make jam from them.
For jam, choose ripe, but not warped fruits. Their preparation is labor-intensive - it is necessary to cut off the “tails” from all the fruits. The process will go faster if you do this not with a knife, but with nail scissors.
Gooseberries contain many small seeds. To get rid of them, previously boiled or crushed gooseberries are ground through a sieve. This work is even more labor-intensive than cutting off the “tails,” but it is not in vain. Gooseberry jam, which has a smooth consistency, tastes much more pleasant than the one cooked with seeds and skins.
The readiness of gooseberry jam can be determined by dripping it onto a saucer and passing it drop by drop with a spoon. If the edges of the drop converge quickly, the dish needs to be cooked more.
Do not use aluminum utensils to make gooseberry jam. This material, when in contact with acids, which are abundant in new berries, forms harmful substances. Most often, for cooking jam, they use an enamel basin, which has a wide evaporation area, or a stainless steel pan, to which the jam practically does not burn during cooking.
When preparing gooseberry jam for the winter, the jars for it must not only be thoroughly washed, but also sterilized. They must be sealed tightly with metal lids, which are also boiled before use.

The storage conditions for gooseberry jam may depend on the specific recipe, but most often it is excellent at room temperature.

Ingredients needed

gooseberries - 1 kg;
water - 0.2 l;
sugar - 1 kg.

How to make fragrant gooseberry jam

Sort the gooseberries, discarding any spoiled berries.
Wash the berries under running water and place them on a towel to help them dry faster.
Using scissors, remove the “tails” from the berries.
Place the gooseberries in a bowl.
Add water. Place the basin on the fire. After boiling, cook for 10 minutes until the gooseberries become soft.
Remove the bowl from the heat and let the berries cool slightly.
Rub the gooseberries through a sieve using a potato masher or wooden spoon. If you don’t have time to bother grinding the berries through a sieve, you can simply grind them with a blender, but then the mixture of the finished jam will be the least tender.
Add sugar to gooseberry puree. Stir.
Place the bowl with the sweet mass on the fire and bring to a boil. Cook over medium heat, skimming off any foam, for about half an hour. Don't throw away the foam - it will be a delicious addition to your tea. During production, be sure to stir the jam so that it does not burn to the bottom and walls of the basin or pan.
Check the readiness of the jam, cook it for another 10 minutes if necessary.
Sterilize jars and suitable lids.
Fill the jars with hot jam and roll up.

After the jam has cooled, you can move it to the pantry or any other room in which you store supplies for the winter at home. The dessert stands well at room temperature (for at least a year). The opened jar will need to be kept in the refrigerator; the jam will remain good for another 2 weeks.

Regular jam recipe

Ingredients needed

gooseberries - 1 kg;
sugar - 1 kg.

How to make fragrant gooseberry jam

Wash the gooseberries, dry them, remove the stems.
Grind the fruits through a meat grinder or grind them using a blender.
Mix with sugar, leave for an hour, covered with gauze.
Place on low heat and simmer until desired mixture is achieved. The thicker the jam, the less it will be.
Place the jam in previously sterilized jars and seal tightly.

When the jam has cooled, you can put it away in the space where you usually store this kind of preparation. This is the most common and economical recipe for gooseberry jam, but it has a drawback - there are seeds in the jam, which make the delicacy less unique.

Gooseberry jam with oranges

Ingredients needed

gooseberries - 1 kg;
oranges - 0.5 kg;
sugar - 1 kg.

How to make fragrant gooseberry jam

Prepare the gooseberries by washing, drying, and cutting off the “tails” of the berries.
Carefully wash the oranges. Use a brush and hot water - you need to wash off the wax, which is often used to cover citrus fruits to give them a marketable appearance.
Dry the oranges and grate the zest.
Cut the oranges into slices. Clean them from the film.
Grind the gooseberries with a blender or meat grinder and squeeze.
Grind the orange pulp and combine with gooseberry juice.
Mix the berry-fruit mixture with sugar and zest and place on the stove.
Cook the jam over low heat until cooked, stirring occasionally and skimming off the foam.
Pour the jam into sterilized jars and seal them tightly.

The jam stands well at room temperature and has a pleasant thickness.

Gooseberry jam is one of the favorite preparations of almost all housewives. It is cheap, stores well, and has an inimitable taste that almost everyone likes. The process of making sweets is somewhat labor-intensive, but the result is worth the effort.

Successful preparations for you.

Click “Like” and receive only the best posts on Facebook ↓

Gooseberry jam

Option 1: Traditional gooseberry jam recipe

Naturally, gooseberries can be made in the form of jam, using whole berries. But most often housewives make gooseberry jam. Moreover, with these berries you will not have to add gelatin, which is sometimes included in the recipe, in order to achieve the appropriate mixture.

Ingredients:

1 kg of ordinary gooseberries;
1 kg of snow-white sugar;
70 grams of water;
teaspoon (without top) of citric acid.

Step-by-step gooseberry jam recipe

Pour a kilogram of the freshest ordinary gooseberries into a basin into which you previously poured cold artesian water.

Wash any fruit, removing dry tails as usual. Scatter unblemished berries on a large, thick towel.

When the gooseberries have dried out a little, transfer them to a medium basin. Pour in just a little water so that in the first step the berries do not burn to the surface.

Simmer the contents of the basin for about five to seven minutes, during which the small fruits will become soft and almost all of them will crack.

Once this happens, grind the berries through a sieve in batches. Return the resulting mushy mixture to the basin. Add all the sugar.

While combining and skimming off the resulting foam, cook the gooseberry jam for half an hour. The burner fire is low.

After removing the basin from the stove, add citric acid. Mix thoroughly again until thoroughly dissolved. Immediately pour the sweet mixture into jars. Twist or roll up tightly. Keep refrigerated.

Since we are making jam, adding water is completely acceptable. But if you don’t want to include a single gram of water, before transferring the berries into the bowl, cut some of them so that the juice comes out.

Option 2: Frisky gooseberry jam recipe

In order to make the presented jam in the shortest possible time, we advise you to chop the gooseberries right away, and then boil them with sugar over high heat.

Ingredients:

a kilogram of fresh gooseberries;
a kilogram of snow-white sugar;
a pinch of citric acid.

How to quickly make gooseberry jam

Sort all the planned gooseberries. Throw away any warped or rotten berries. Remove thin dry tails.

Place the gooseberries in batches into a container, where they chop them until a relatively homogeneous mixture.

Pour the resulting mixture into an iron or enamel basin. Immediately place on the middle burner and bring to a light boil.

Now enter the amount of sugar indicated in the list. Combine with a spatula until it is completely dissolved.

Cook gooseberry jam for 5 minutes, increasing the temperature to the maximum. At the end, carefully remove the snow-white foam, add citric acid and pour the berry mixture into clean jars.

Five-minute gooseberry jam undergoes little heat treatment, so it is important to store it only in a cool place. If you leave sweet preparations in the pantry or on the balcony, increase the amount of sugar and citric acid.

Option 3: Gooseberry jam with nuts

Nuts mix perfectly with gooseberries, which is why this ingredient is often found in similar preparations for the winter.

Ingredients:

two glasses of peeled walnuts;
kilogram of medium gooseberries;
kilogram of snow-white sugar;
medium fresh lemon.

How to cook

Remove shells from walnuts. Remove the kernels and remove the partitions. Break each half into small pieces.

Now wash and process all the fresh gooseberries. Pour a third of a glass of water into a medium saucepan or basin. Also add cooked berries.

Boil the first time for about 5 minutes until the gooseberries soften. Then grind the contents of the container on the stove with an immersion blender or grind through a very fine sieve.

Return the mushy mixture to the bowl and add a kilogram of sugar. Using light radial movements, stir the gooseberry jam, skimming the foam from the surface.

Simmer for about 30 minutes, after which add the lemon, crushed in a blender with the skin, but without the seeds. Pour the sweet mass into prepared, unstained jars. If desired, sterilize and screw tightly.

By adding lemon in its entirety (meaning the skin), we will add slightly bitter aspects to the jam. If you want to avoid this, simply squeeze the juice out of the fruit and pour it in at the last step. Then the gooseberry preparation will have a light sour color, which will amazingly set off the sweetness of the preparation.

Option 4: Gooseberry jam with dark currants

Citric acid, like fresh lemons, can be replaced with dark currants. With all this, the designated berries will not only act as a stabilizer, but will also give the jam a rich purple color.

Ingredients:

half a kilogram of dark currants;
one and a half kilograms of the freshest gooseberries;
two kilograms of small sugar.

Step by step recipe

Carefully sort both berries. Throw out the warped fruits and place the whole ones in a wide bowl of filtered water.

Remove the stems and twigs, wash and place the berries on several layers of cardboard towels. Leave to dry quickly.

After an hour, grind both currants and gooseberries in turn in a clean, dry meat grinder. Carefully pour the resulting mixture into a suitable saucepan or basin.

At the same step add sugar. Gently stir the gooseberry jam in a circle and bring to a boil.

Next, reduce the heat and simmer the sweet preparation for another 20-5 minutes. Later, remove the narrow foam and place the jam in the jars.

Dark currant contains vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C, no less, and even more, than in lemon. Therefore, it is better not to add acid specifically to this recipe. But it is permissible to add a little more sugar than usual so that the jam does not turn out too sour. It all depends on certain preferences.

Option 5: Gooseberry jam with lemon and raspberries

We would like to suggest creating the next version of jam with the addition of the freshest lemon and fragrant raspberries. By the way, unlike the others, it is better to grind this preparation in a sieve to get rid of small hard seeds.

Ingredients:

1.5 kg of fresh gooseberries;
0.5 kg raspberries;
big lemon;
65 grams of water for berries;
2.5-3 kg of sugar.

How to cook

Place raspberries in a colander. Wash under filtered water and shake off the water.

In addition, sort out, wash and briefly dry the average gooseberry.

Place both designated berries into a wide bowl. Add lemon cut into slices, from which you need to remove the seeds. Fill with water.

Boil all ingredients for 5 minutes. Later, grind using an easily accessible method (for example, in a meat grinder or blender).

Pour sugar into the resulting thick, heterogeneous mixture. Place on the same medium heat and, kneading with a spatula and skimming off the foam, boil the gooseberry jam for 20 minutes.

Although we suggested grinding the berries in a meat grinder or blender, we strongly recommend grinding them through a (fine) sieve. This will prevent seeds (especially from raspberries) from getting into the jam. But if you don't mind their presence, puree the mixture with an immersion blender.

Option 6: Gooseberry jam with oranges

We will create the ultimate jam with the freshest, juiciest and fragrant oranges. You will never forget the resulting taste.

Ingredients:

0.5 kg of oranges;
1.5 kg of medium gooseberries;
2 kg of regular sugar.

Step by step recipe

Wash the oranges in the most painstaking manner using a brush. Later, on a cutting board, cut into halves. Remove and discard all the seeds.

Now, throw the gooseberries into a bowl of cool water, process them and thoroughly wash them. Shake off the liquid and transfer the berries to a bowl. Send the orange pieces there, lightly squeezing out the juice.

Bring the contents of the bowl to medium heat. Boil for 6 minutes. Then transfer in batches into a meat grinder or blender container. Grind to a mushy mixture.

Return the mixture and sprinkle it with sugar. Without changing the burner strength, boil the gooseberry jam for approximately twenty to twenty-five minutes.

Carefully remove the foam and pour the berry mixture into scalded jars. All that remains is to roll it up and cool.

For this option, surprisingly, it is better to choose oranges with the thickest skin. Unlike the narrow one, it is the sweetest and softest. In addition, such a skin will most actively color the jam in beautiful sunny colors.