Gooseberry jelly for the winter - 5 regular recipes

Gooseberry jelly will really help out when you want to put something unusual and tasty on the table. We begin to create blanks in July. And there will be a lot of fruit when the year is fruitful. Earlier, we had already closed a couple of jars of Mojito and took the royal and emerald jam underground. But the berries are still coming and I want to prepare something new.

That’s why I made a selection of 5 common recipes for such jam. It prepares quickly and you have all the ingredients at hand.

So, gooseberries come in different types, if yours is snow-white in color, then it will give a yellow delicacy, greenish - emerald, and reddish - pink.

It can also be prepared in different ways. The most common option is to simply grind the berries in a meat grinder or blender. But there are gourmets who do not like seeds in jelly, and therefore first it is necessary to squeeze the juice out of the fruit and add sugar to its resulting size; we do not throw away the cake, but prepare a compote or fruit drink from it.

The main aspect when preparing this dish is that the berries cannot be boiled for more than 20 minutes. Otherwise, the peptide bonds will not be able to attach and the jelly remains watery.

This type of jam can take up to a week to thicken, so it’s better not to shake or twist the jars so that the peptide bonds have time to strengthen and not break.

Better yet, use much less metal utensils. Because gooseberries contain a lot of ascorbic acid and, when interacting with the alloy, it oxidizes it, and an iron taste can be felt in the jelly.

The usual recipe for gooseberry jelly for the winter

Currants and gooseberries contain natural pectin. And that is precisely why they are able to gel when cooked correctly. To create all the conditions for this, the jam must contain acid and sugar. And heat treatment should not exceed 20 minutes.

Ingredients:

1 kg of berries
1 glass of water
600 g sugar

Fill the berries with water and put them on the slowest heat. This is necessary so that the fruits swell, the skin softens and they can simply be processed.

As soon as the water starts to bubble a little around the berries, remove the container from the heat and use a submersible blender to puree them.

Now we weigh this mass and add sugar at the rate of 600 g of sweet sand per 1 kg of puree.

If, when boiling the jelly, you exceed the cooking time of 20 minutes, the mass will again become watery, and peptide bonds will not form.

Stir the sugar and set it to boil over moderate heat.

Cook for 10 minutes and pour into sterilized jars.

Then we close the containers with lids and put them under a fur coat for at least 12 hours. During this period of time, natural sterilization will occur and peptide bonds will form.

At this time, the jars must not be shaken or moved, otherwise the connections will be destroyed.

How to make jelly without cooking and sterilization (using a meat grinder)

The healthiest delicacy comes out when the berries are not boiled. This way, all vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and microelements are preserved. It takes up its venerable space in the refrigerator or freezer so that the jelly does not become moldy or sour.

For the smell we will use orange, it makes the most festive and vitamin-packed dessert.

Ingredients:

1 kg of berries
1 kg sugar
2 oranges

We pass the berries through a meat grinder, alternating the addition of gooseberries and oranges. We lower it along with the crusts.

Remove the seeds first.

It is better to take a strainer for a meat grinder with small holes, so as not to get huge and hard pieces in the jelly.

Then pour sugar into this mixture.

Mix and leave the mixture overnight (that is, in the dark) so that the crystals all dissolve.

In the morning, mix everything again and put it in sterilized jars. We put it in the refrigerator for storage.

Gooseberry shake with gelatin

If you like a very dense mass that holds a spoon, then 1 natural pectin will not be enough. To do this, special gelling elements are added. The most common are gelatin and pectin, which is extracted from apples.

Therefore, I will give two recipes, they will help you not to make mistakes in making such elastic jelly.

Ingredients:

500 g gooseberries
700 g sugar
7 tbsp. gelatin
7 tbsp. water
300 g bananas

Grind the berries with a fork or through a meat grinder. It’s more convenient for me to create this with a blender.

Cut the bananas into rings and place them with the berries. Add gelatin and sugar. Mix and leave overnight (that is, in the dark) in the refrigerator.

In the morning we take it out and put it on the stove. Boil over moderate heat for 5 minutes. We make sure that there is no powerful boiling, otherwise the gelatin will collapse.

Pour the hot mixture into jars and close for storage.

At the moment, it is popular to use zhelfix, which is based on pectin. That’s why I’m presenting a video recipe in which the hostess will give you a hint on how to make jelly.

It is necessary to work with peptide solutions very quickly, because they quickly gel and become dense. Slow down a little and you won’t be able to push this jelly into the jar!

Greenish gooseberry jelly with orange in a blender

Another recipe with orange. But here we will grind the berries and fruits in a blender and cook them a little.

Ingredients:

2 kg of greenish gooseberries
2 kg sugar
2 oranges

We cut off the tails of the berries and place them in the blender chopper bowl.

Wash the orange, cut it into slices and remove the pits.

We twist the berries and slices into a homogeneous mass. Then mix it with sugar.

Stir thoroughly so that the sugar dissolves quickly.

Cook the jam over moderate heat for 15 minutes. It is necessary to stir constantly, otherwise the berry puree will burn. And poured into sterilized jars.

We cover the containers with a fur coat and leave them in one position for 12 to 24 hours.

Method of making jelly “Five Minute”

The beloved “Five Minute” recipe has become popular because during five-minute cooking, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) to be destroyed, and the skin of the fruit has time to soften and allow syrup to pass into the pulp. Therefore, whole berries in jam turn out nourished and elastic.

Not all gourmets love seeds in jelly, and for them I will give a recipe when, before cooking, you first need to remove the grains. For this purpose we will use a juicer if you have one. If not, just boil the berries a little with water and grind them through a sieve or cheesecloth. This will also allow all the juice and pulp to come out, leaving the seeds, skins and twigs in the strainer.

Ingredients:

3 liters of gooseberry juice
3 kg sugar

We pass the gooseberries through a juicer. You will get juice with pulp in the form of puree and cake.

We don’t throw out the last one, but fill it with water. This will create a much needed fruit drink.

And add sugar to the juice. And put it on the stove to boil.

Wait for the puree to boil and immediately reduce the heat to moderate. We only time 5 minutes. Then remove from the heat and wait for the mass to cool completely for at least 6 hours, longer if possible.

Gooseberry jelly for the winter - 8 regular recipes

Gooseberry jelly is a simple and incredibly delicious recipe that is very easy to prepare. This berry contains a huge amount of essential vitamins of various groups, as well as minerals. Gooseberries also grow well in our latitudes, which means you can make more of this jam and enjoy it all year round!

Five-minute thick gooseberry jelly for the winter
Wonderful gooseberry jelly without cooking
Gooseberry jelly with orange for the winter
Gooseberry gelatin with dark currants
Recipe for winter gooseberry jelly with reddish currants
Regular jelly recipe with gelatin added
Tender gooseberry jelly through a meat grinder

Five-minute thick gooseberry jelly for the winter

Portions: 2

Cooking time: 15 min.

Gooseberries 1 kg
Granulated sugar 1 kg

Wonderful gooseberry jelly without cooking

Gooseberry jelly without cooking is a unique method that will preserve all the vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) in this indescribable berry. Naturally, such a process will require time and effort, but its usefulness will be priceless!

Portions: 4

Cooking time: 24 hours

Ingredients:

Sugar – 1 kg.
Gooseberries – 1 kg.
Water – 500 ml.

Manufacturing process:

Let's immediately prepare the berries for cooking. To do this, we clean them from the stalks and rinse them.
Now we transfer them to a cooking container and pour sugar on top, add water and mix well. In this form, the gooseberries must be left for 24 hours, while covering the pan with a towel or gauze.
Sugar should completely dissolve during this period of time. Now you can roll our jam into sterilized containers.

Tip: If you want the jam to last longer, boil it for 5 minutes.

Ready! Bon appetit!

Gooseberry jelly with orange for the winter

Gooseberry jelly with orange is a wonderful combination of flavors! If you were not a fan of gooseberry jam, then you cannot resist this jelly.

Portions: 2

Cooking time: 45 min.

Ingredients:

Gooseberries – 1.5 kg.
Orange – 3 pcs.
Sugar – 2 kg.

Manufacturing process:

Tip: if you like the bitter taste of orange peel, then cutting it off is absolutely not necessary.

We wash our products and remove the skins and stems.
We divide the orange into slices and send it, along with the berries, to a meat grinder. Mix the resulting mass well.
We put it in an enamel pan, pour sugar on top and put it on the stove. We wait until the mixture boils, then continue to cook for another 20-25 minutes.
The jam is ready. Now you need to prepare the jars and sterilize them, as well as the lids. Pour the jam and roll it up. To store them, we turn them upside down.

Gooseberry jelly

Gooseberry jelly with dark currants comes out very thick and tender. This delicacy will be delicious both in its pure form and as an interior for baking. This is the perfect recipe to pamper your own household!

Portions: 10

Cooking time: 4 – 6 hours

Ingredients:

Gooseberries – 2 kg.
Currants – 1 kg.
Sweet sand – 1.5 kg.
Water – 1 tbsp.

Manufacturing process:

First you need to wash all the berries, sort them and clear them of unnecessary twigs and tails.
Pour the berries into a saucepan, add water and place on the stove. You need to wait until it boils, then the berries will boil a little and release the juice.
Now remove the pan and let the mixture cool. It is better to place the pan in a bowl of cool water so that the process goes faster.
The berries must be crushed with a spoon or spatula.
Now let's prepare a huge bowl, a colander and gauze, folded 4 times. Place the berries in cheesecloth and squeeze out the juice.
We put the juice on the fire and cook until almost ½ of the initial amount of water has evaporated. Be sure to stir the liquid during cooking.
Add sugar to the juice at a ratio of 1:1, and bring the mixture to a boil, then keep it on the fire for another 5 - 10 minutes. At the same time, stirring and removing the resulting foam.
Now the jelly is ready and can be poured into jars. But we don’t roll it up right away, but wait until it cools down. After this, close with metal lids.

Advice: to keep the jelly longer, choose a dry and black space.

Recipe for winter gooseberry jelly with reddish currants

Gooseberry jelly with reddish currants is a very pleasant and harmonious tasting delicacy. Gooseberries and currants also perfectly complement each other’s vitamin composition. Such jelly will not only be fragrant, but also useful, especially in winter!

Portions: 2

Cooking time: 1 hour

Ingredients:

Gooseberries – 500 gr.
Reddish currants – 800 gr.
Sweet sand – 800 gr.

Manufacturing process:

We sort out the gooseberries and currants, rinse them under running water and let them dry.
In separate containers, crush the berries with a masher, squeezing out the juice. Then, without combining, squeeze out the juice using gauze and a colander.
Place the reddish currant juice in a saucepan for cooking, add gooseberries and currants, as well as sugar. Mix our berry mixture well.
Place the pan on the heat until it boils and continue to cook, reducing the heat, for 30-40 minutes.
Now we pour the finished jam into jars while still hot, roll it up and send it to storage during the dark season.

Regular jelly recipe with gelatin added

Gooseberry jelly with gelatin will give you a suitable jelly-like texture. Although gooseberries are rich in pectin, gelatin will make the berry mass even thicker and more uniform.

Portions: 4-5

Cooking time: 10 hours

Ingredients:

Gooseberries - 1 kg.
Water - 250 ml.
Sugar - 100 gr.
Gelatin -100 gr.
Vanilla sticks - 1 pc.

Manufacturing process:

First, let's prepare the berries by selecting the best ones and cleaning them from the tails.
We take water into a saucepan, add sugar, put it on fire, bring to a boil and the sugar is completely dissolved. After this, add the gooseberries to the syrup again, wait until it boils, and then let it cook for another 10 minutes.
Remove the pan and let our jelly cool completely. Stir in gelatin and vanilla.
Return to the heat, bring to a boil, and simmer for approximately 5 minutes.
Now we put the hot jelly into jars and roll it up.

Bon Appetit everyone!

Tender gooseberry jelly through a meat grinder

Gooseberry jelly through a meat grinder is a breathtakingly thick, uniformly textured delicacy. Grated berries are quicker to make and don’t require a long stay at the stove. A little effort and the most delicate dessert is ready!

Portions: 2-3

Cooking time: hour

Ingredients:

Gooseberries – 1 kg.
Sugar – 1 kg.

Gooseberry jelly - the most delicious homemade recipes

Gooseberry jelly is a favorite among similar sweet preparations in terms of the content of valuable vitamins and necessary substances. In addition, the presence of a sufficient amount of pectin in the berries will allow you to obtain a suitable jelly sweet texture even without the use of appropriate additives.

How to make gooseberry jelly?

A time-tested and proven recipe and the right advice will help you prepare the most delicious gooseberry jelly.

To make sweets, select ripe or slightly unripe berries, rinse them, and remove the stems and tails.
Mashed or crushed gooseberries are added with a small amount of water or sweet syrup and heated until softened, trying not to let the preparation boil violently.
If desired, the berry mass poached with water is rubbed through a sieve, thereby removing impurities from the seeds and skins contained in the berries.
The gooseberry mass, sweetened according to the recipe, is simmered over low heat until thickened or for 5-10 minutes, after which it is packaged in sterilized jars and wrapped upside down for leisurely cooling and self-sterilization.
Natural pectin is destroyed during long-term cooking or there may not be enough of it to obtain a suitable density of sweetness. Then you can thicken the gooseberry jelly with gelatin diluted in water.

How to make gooseberry jelly for the winter?

Regular gooseberry jelly for the winter can be prepared without unnecessary fuss, without requiring any special time or effort on the part of the housewife. The main thing is to select high-quality berries, prepare them correctly and, after mixing with water and sugar, heat until softened and a thickened berry mass is obtained. During the heating and cooking process, the contents of the vessel must be rubbed with a masher.

gooseberries – 1 kg;
purified water – 0.5 cups;
sweet sand – 1 kg.

The gooseberries are poured with water and heated at moderate heat until softened.
Grind the berry mass, add sugar and heat the mixture for 3-5 minutes.
Place gooseberry jelly into sterile containers and seal.

Gooseberry jelly for the winter through a meat grinder

You can prepare delicious gooseberry jelly for the winter by following the following recipe. In this case, the prepared berries, washed and removed from the stems, are twisted in a meat grinder, which allows you to first obtain the thickest and most uniform texture of the sweetness. If desired, the crushed berry mass can be heated briefly and rubbed through a sieve, thereby obtaining the most delicate dessert without any seeds or skin particles.

gooseberries – 1 kg;
sweet sand – 0.5-1 kg.

Properly prepared berries are crushed using a meat grinder, optionally passed through a sieve and the resulting base is combined with sugar.
Place the workpiece on the stove, heat it to a boil and keep it on the stove for a minute.
After cooling, place the purchased jelly from crushed gooseberries into sterile jars, cover with lids and store in the cold.

Gooseberry jelly with orange for the winter

Sweet preparations made from berry or fruit mixes constantly amaze with their richness of taste and originality. A delicacy designed according to the tips below is no exception. Fragrant gooseberry and orange jelly will amaze with its beautiful features even those who are indifferent to this kind of dessert.

gooseberries – 1 kg;
oranges – 2 pcs.;
sweet sand – 1.2 kg.

Prepare gooseberries by rinsing and peeling the berries.
The oranges are kept in boiling water for several minutes, after which they are cut into slices and removed from the seeds.
Gooseberries and citrus are twisted through a meat grinder or crushed in a blender, then combined with sugar.
Boil orange and gooseberry jelly for 10 minutes, pour into sterilized jars, seal and wrap.

Gooseberry jelly with gelatin for the winter

Gooseberry jelly with gelatin can be prepared with whole berries, or you can use a slightly different method, chopping the fruits using a convenient method, and, if desired, passing them through a sieve for a completely uniform texture of the sweetness. The heat treatment time for the purchased crushed base can be reduced to 10 minutes.

gooseberries – 1 kg;
gelatin – 100 g;
water – 1 glass;
sweet sand - 500 g or to taste.

Sugar is dissolved in water, the syrup is heated to a boil and the prepared berry base is added to it.
Boil the contents of the container for 20 minutes, leave until cool.
Soaked gelatin is added to the preparation, heated to a boil, the delicacy is packaged in dry and sterile containers, sealed, and wrapped.

Gooseberry and red currant jelly

A pleasant and harmonious taste of the preparation can be obtained by adding reddish currants to the berries. They often make jelly from reddish gooseberries, which will perfectly match the addition not only in taste, but also in color. The berry components can be simply crushed using a convenient method or, if desired, removed from the seeds by passing through a sieve.

gooseberries – 0.5 kg;
reddish currants – 0.5 kg;
sugar – 1-1.2 kg.

Prepare the berries by removing the stems and tails and crush them.
Add sweet sand to the berry mass, heat, stirring, until boiling, boil for 2 minutes.
Place hot currant and gooseberry jelly in dry, sterile jars, seal tightly and wrap until completely cool.

Gooseberry jelly with mint for the winter

The following gooseberry jelly recipe is more suitable for greenish berries. The delicacy is prepared with the addition of fresh mint leaves, which will give it the freshest unique taste and incredible smell. If desired, the composition of the sweet can be supplemented with kiwi fruits, grinding them together with gooseberries to a puree.

green gooseberries – 700 g;
kiwi – 1-2 pcs.;
mint sprigs – 2 pcs.;
sugar – 0.5-0.7 kg.

Cooked gooseberries and peeled kiwi fruits are twisted in a meat grinder and placed in a bowl along with sugar and mint leaves.
Green gooseberry jelly is boiled for 40 minutes, after which it is packaged in sterile containers, sealed and wrapped warmly.

Gooseberry jelly for the winter without cooking

If you want to save the greatest amount of vitamins and valuable parameters of the berries, use the following recipe and prepare gooseberry jelly without cooking. The amount of sugar in such a preparation must be at least one and a half times greater than the serving of berry mass - then the delicacy will not become moldy and will remain in its original fresh form for a long time.

gooseberries – 1 kg;
sweet sand – 1.5-2 kg.

Gooseberries are washed, stems are removed and carefully dried.
Twist the berry mass through a meat grinder and combine with sugar.
Gooseberry jelly is packaged without cooking in dry and sterile containers, covered with nylon lids and stored in the refrigerator.

Gooseberry juice jelly for the winter

Perhaps the most tender among preparations of this kind will be gooseberry jelly through a juicer. You can use berries of various types, boiling the delicacy after adding sugar to the desired thickness, which is checked by cooling a little sweetness in cool water. The jelly will become more aromatic if you add a little vanilla or mint to the juice.

gooseberries – 1.5 kg;
sugar – 1 kg.

Gooseberries are washed and passed through a juicer.
Bring the purchased juice to a boil, after 5 minutes add sugar.
Boil the jelly to a suitable thickness, pour into dry and sterile containers, seal tightly, and wrap until completely cooled.

Gooseberry jelly in a slow cooker

Making gooseberry jelly can be done using a slow cooker. The device provides high-quality heating of the berry mass, so pectin is quickly activated and the delicacy comes out with a very jelly-like texture. If desired, the berry mass can be crushed in a blender before sealing into jars.

gooseberries – 700 g;
sweet sand – 0.5-0.7 kg.

The prepared gooseberries are placed in the bowl of the device, covered with sugar and left to “Stew” for 1.5 hours.
After 20 minutes of operation of the device, open the lid and crush the berries a little with a masher.
If desired, the boiled jelly is transferred to another container and pureed with a blender or immediately packaged into sterile and dry containers, sealed, and wrapped until completely cooled.

Gooseberry jelly without cooking: ordinary recipes

Gooseberry jelly for the winter without cooking is the most win-win option for preserving the vitamins the body needs. And gooseberries are a storehouse of necessary substances, including a huge vitamin content (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. Preparations from this tasty berry for us can serve as a good prevention of acute respiratory infections, acute respiratory viral infections and other colds.

Making gooseberry jelly for the winter without cooking, raw or live, is the best method to preserve all the valuable characteristics of the fruit. The main highlight of such dishes is the absence of any heat treatment of the berries.

Another advantage of manufacturing is simplicity and low time consumption. It does not require a long stay at the stove and stirring the jam. These recipes are ordinary in their composition and method of preparation.

True, they are also not similar to each other due to the ingredients included in their composition. Various fruits and berries can be used as additives: citrus fruits (lemons and oranges), kiwi, bananas, currants of all types, raspberries, pitted cherries and a huge number of other options.

How to properly prepare raw gooseberry jelly

The first step in making a dish is collecting and preparing the berries. The fruits are reddish, greenish and dark in color, large and small, covered with fibers and smooth, shiny. Any kind is suitable for winter harvesting, but only mature and not warped ones. Gooseberries need to be collected in dry weather.

In the second step, the collected collection must be sorted out, debris removed, and dried flowers and tails cut off with scissors. Then wash the fruits in running water, strain through a colander and dry on a napkin.

To make delicious gooseberry jelly without cooking, gooseberry fruits can be processed using various methods: rub through a sieve, twist in a meat grinder or grind in a blender. Then the berry mass should be placed in a saucepan with a wide bottom, sprinkled with sugar, and stirred. This concludes the preparation of the gooseberries.

Next comes the process of making the dish itself. Jars for preparations must be cleanly washed, sterilized or heated in the oven. Covers can be used iron or nylon. This concludes the preparation of gooseberries and dishes. Next comes the process of making the dish itself.

The usual recipe for gooseberry jelly without cooking for the winter

The traditional recipe for making gooseberry jelly is very simple.

1 kg – gooseberries;
1.5 kg – sugar.

Sprinkle the prepared berry puree with sugar and grind until it is completely dissolved. After standing, this sweet and sour mass will turn into a jelly-like mass. Place in prepared containers, close with lids and refrigerate.

Live gooseberry jelly without cooking

This vitamin delicacy is prepared according to the principle of preparing regular jelly, the only difference being the products used.

1 kg – gooseberries;
1.5 kg – sugar;
2 oranges;
2 lemons.

Remove peels, films and seeds from citrus fruits and grind them together with the berries. Pour sugar into the finished puree and stir. Leave for 4 hours until the sugar is completely dissolved. Place in sterile jars, create a sweet cap on top and seal with nylon lids. Store in a cool place.

Gooseberry jelly without cooking with honey for the winter

The recipe prepared with honey will be the best home remedy for colds.

1 kg – gooseberries:
500 g – honey.

Grind the fruits ready for processing in a blender, place in a cup, add honey and mix well. Place the prepared medicinal mass into jars and into the refrigerator.

Thick gooseberry jelly without cooking with whole berries

You can make gooseberry jelly without cooking, using slightly modified processing technology.

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

This dish is prepared in several steps:

Place the washed and dried berries in a wide bowl, cover with sugar and add water. Leave for 24 hours.
Place on heat, stirring, just bring to a boil. Cover and leave until the next day.
The next day, repeat all actions.
Continue the function for 5 days.
Place in sterile containers and seal.

The berries in the finished product will be intact, but due to five days of leisurely heating, pectin will be released from them and the resulting syrup will thicken. Vanillin can be added to the jelly to add flavor.

Fragrant raw gooseberry jelly for the winter

Another recipe for making gooseberry jelly without cooking with familiar products, but using modified technology. The following products will be useful for this:

1 kg – berries;
2 pcs. – oranges;
1 kg – sugar.

Grind the prepared gooseberries together with the oranges in a meat grinder. Do not remove the skin, just remove the seeds. Choose a smaller mesh for the meat grinder so that large pieces of orange peel do not come across.

Pour sugar into the mixture, mix and leave until morning. Later, stir thoroughly again, making sure that the sugar is completely dissolved. Divide the dessert into jars and place in the refrigerator.

Storage conditions

A vitamin-rich dessert delicacy such as gooseberry jelly, prepared without heat treatment, can be stored for up to 2 years if the following conditions were met during preservation:

the fruits used were fully ripe, unspoiled and dry;
the proportions of the goods used are observed;
the jelly container was sterilized and the product was hermetically sealed;
Store the jelly under nylon covers in the refrigerator for six months.

Special requirements for storage space (cellar, basement, pantry):

must be dry and ventilated;
the temperature should be around 0˚C;
In the apartment, store rolled up cans away from radiators and other heating devices.

Conclusion

It is imperative to prepare gooseberry jelly for the winter without cooking it during the summer season. This is not just a delicacy made from berries, but a real pantry full of vitamins and essential minerals. Prepared using the raw method, it will retain all the valuable characteristics that are so necessary in the winter, during a period of weakened immunity. And just a fragrant memory of summer on the table will be a gooseberry dessert.