Gooseberry jam: the best recipes for winter preparations

Simple recipes for gooseberry jam for the winter will help even novice housewives to diversify the family's vitamin diet. This berry was called royal, since not every person had gooseberry bushes in the garden. When cooking jelly, gooseberries can be combined with various berries and fruits. It turns out not only healthy, but also surprisingly tasty.

Rules for making gooseberry jam

To make the confiture tasty and stored for a long time, ripe berries are chosen without damage and signs of rot. With the help of nail scissors, tails are cut off on each fruit. There should be no seeds in a sweet dessert. Getting rid of them is easy. The berries need to be boiled a little, and then rubbed through a sieve.

For cooking, use a wide enamel pan or stainless steel basin. The dishes must be intact, without chips or cracks. Aluminum containers are not suitable for preparing dessert, as they oxidize from contact with gooseberries and other ingredients.

The finished dessert is a little thin when hot, but as it cools, it acquires a thick consistency. Cooking gooseberry jam for the winter takes as long as indicated in the recipe, since prolonged heat treatment destroys the vitamins and nutrients of the berry.

Classic gooseberry jam for the winter

The prescription will require:

• berries - 3.5 kg;
• granulated sugar - 1.5 kg.

Cooking steps:

1. Put the washed berries without tails in a container and add 3 tbsp. water. From the moment of boiling, cook the fruits for 10 minutes.
2. The soft and cracked berries will end up in hot juice.
3. Strain the mixture through a sieve to separate the peel and seeds. To do this, rub the berries with a wooden spatula or spoon. The pulp does not need to be thrown away; it can be used to prepare fillings for pies or fruit drinks.
4. Put the homogeneous mass in a cooking pot, bring to a boil and add granulated sugar in small portions.
5. Continue simmering over medium heat with constant stirring.
6. Foam forms during the cooking of the dessert. It needs to be removed. Otherwise, the dessert may turn sour or sugar-coated.
7. After a third of an hour, the container is removed from the heat and the hot gooseberry confiture is placed in steamed jars. Sealed hermetically. When the mass cools down, it is removed for storage.

The easiest gooseberry jam recipe for the winter

Making jam using this recipe is not difficult at all.The number of ingredients can be increased if necessary:

• gooseberries - 0.5 kg;
• sugar - 0.3 kg.

Cooking rules:

1. If you like jam with seeds, combine the washed berries with granulated sugar, then mash with your hands, then grind with a blender.
2. Gooseberry juice will come out after 20 minutes.
3. To prepare a dessert without seeds, grind the crushed berries (without sugar) through a fine sieve to separate the seeds and peel. Then add sugar and place on the stove.
4. The further process of cooking gooseberry dessert is to stir and remove the foam.
5. After 15-20 minutes, put the gooseberry jam prepared according to the traditional recipe into jars.

How to make seedless gooseberry jam

Thick gooseberry confiture will not leave anyone indifferent. If you remove the bones, then the mass is plastic. For dessert for the winter you will need:

• 500 g of berries;
• 200 g granulated sugar.

The nuances of the recipe:

1. Rinse the gooseberries, dry them on a cloth and put them in a blender.
2. Pass the crushed mass through a fine sieve.
3. Combine the ingredients and place on the stove.
4. As soon as the mass boils, reduce the temperature to a minimum and boil the puree for a third of an hour.

Gooseberry jam through a meat grinder

To get a delicious and aromatic dessert, you will need the following products:

• gooseberries - 700 g;
• kiwi - 2 fruits;
• granulated sugar - 500 g;
• mint leaves - depending on taste.

Cooking rules:

1. The gooseberry berries are freed from the tails and, together with the kiwi, are washed well with cold water, and the liquid is allowed to drain.
2. Then the raw material is ground in a meat grinder.
3. Pour the mass into an enamel saucepan and put on a small fire.
4. As soon as the fruit and berry puree boils, add granulated sugar and a bunch of mint (tie so that it does not crumble).
5. Wait for the gooseberry jam to boil again and boil it for another 30 minutes.
6. Cork hot dessert in sterile jars.

Gooseberry jam with orange

Various fruits and berries can be added to gooseberry jam. Any additives will only enhance the taste and useful properties of the dessert, which is stored for a long time and does not spoil.

Ingredients:

• 1 kg of gooseberries;
• 1.2 kg of granulated sugar;
• 2 medium oranges.

Cooking nuances:

1. Wash the oranges, then remove the zest and white streaks with a sharp knife. Free the seeds from the fruit, as they will make the confiture taste bitter.
2. Cut oranges into small pieces.
3. Cut the tails of the gooseberry with nail scissors.
4. Combine ingredients, add sugar, stir.
5. After 3 hours, put the container with the future jam on the stove. After boiling, cook for 10 minutes.
6. Remove the foam during cooking and stir constantly.
7. Prepare hot gooseberry and orange confiture in jars, seal with metal lids. Keep upside down under a blanket until it cools completely.

Gooseberry Lemon Jam Recipe

Another citrus that makes the taste and aroma of the dessert unusual is lemon.

The prescription will require:

• 500 g gooseberries;
• 1 lemon;
• 1 orange;
• 500 g granulated sugar.

Cooking rules:

1. Wash citrus fruits thoroughly and dry with a napkin. You do not need to peel the lemons, cut them into slices together with the peel, remove the seeds.
2. Cut off the peel from the oranges, remove the seeds.
3. Pass all the ingredients through a meat grinder, add granulated sugar and let it brew for 2 hours to make the juice stand out.
4. Put the mashed potatoes on low heat, from the moment of boiling, cook for a quarter of an hour.
5. Transfer the finished gooseberry confiture into sterile jars, seal it tightly.
6. When the mass has cooled, remove to a cool place.

Gooseberry jelly with vanilla recipe

Fans of various spices often add vanillin to berry desserts. It goes well with gooseberries.

Ingredients:

• berries - 1 kg;
• granulated sugar - 1.2 kg;
• vanillin - to taste;
• water - 1 tbsp.

Cooking principle:

1. Rinse whole berries in cold water, mince or grind with a blender. Separate pits and skins as needed.
2. Add granulated sugar. After boiling, cook with stirring for about 5 minutes. Then set aside the container to cool.
3. The procedure is repeated 3 times after 8 hours.
4. Add vanillin before the last boil. Cook for 30 minutes over low heat.
5. During cooking, the confiture will thicken. The foam must be removed every time.

How to cook gooseberry jam with currants

The currant contains a large amount of vitamins and nutrients that are not lost during the heat treatment. Thanks to this berry, the dessert will acquire a bright color, unusual taste and aroma. Products:

• gooseberries - 1 kg;
• currants - 1 kg;
• granulated sugar - 1 kg.

How to cook properly:

1. The currants are washed and laid out on a cloth to dry.
2. Fold the berries on a baking sheet and send to the oven, heated to 200 degrees for a quarter of an hour.
3. Mash the currants immediately with a blender until smooth.
4. Grind the washed and dried gooseberries in a meat grinder. If necessary, grind through a sieve.
5. Combine the ingredients, add sugar and cook with stirring over low heat for 30 minutes. During cooking, you need to periodically remove the foam.
6. Arrange the finished jam in containers, close with metal lids. After cooling, remove to a cool place.

The original recipe for gooseberry jam with cherries and currants

In this recipe, if you want to get a very thick mass, use pectin as a thickener. It is bred according to the instructions.

Recipe composition:

• dark gooseberries - 600 g;
• cherry berries (pitted) - 200 g;
• ripe black currant - 200 g;
• sugar - 1 kg;
• gelling mixture "Confiture" - 20 g.

Cooking steps:

1. Rinse the berries, dry on a napkin. Remove seeds from cherries, cut tails from gooseberries.
2. Grind the berries in a meat grinder, put the mass in an enamel bowl or stainless steel container.
3. As soon as the puree mass boils, add granulated sugar. Remove the container from heat and wait for the crystals to completely dissolve.
4. After that, remove the foam and cool the mass.
5. Put on the stove again, after boiling, cook over low heat for 5 minutes.
6. Pour the hot gooseberry jam into jars and seal.
7. Remove the cooled dessert in a cool place.

Thick gooseberry jam with gelatin or gelatin

If gelatin or gelatin is added to the jam during cooking, then the heat treatment time is sharply reduced. This has a positive effect on the taste properties of the dessert, but, most importantly, it retains a greater amount of vitamins.

Option with zhelfix

Composition:

• berries - 1 kg;
• granulated sugar - 1 kg;
• zhelfix - 1 sachet.

Cooking rules:

• Grind the berries in a meat grinder.
• Mix gelix with 2 tbsp. l. sugar and pour into mashed potatoes.
• Bring the mass to a boil, then remove from heat. After stirring, add the remaining sugar.
• Cook again for 2-3 minutes from the moment of boiling. Remove the foam as it appears.
• Put the dessert in jars until the mass has cooled down, roll up.

Option with gelatin

In addition to gelatin, sweet fortified wine is added to the confiture. If this is not the case, you can take red dry wine and add 1 tbsp. l. there is more granulated sugar than indicated in the recipe.

Recipe composition:

• 500 g of berries;
• 3 tbsp.l. Cahors or port wine;
• 1 tsp vanilla sugar;
• 10 g gelatin;
• 500 g sugar.

Features of the recipe:

1. Rinse ripe berries, dry, chop with a meat grinder or blender.
2. Put the puree in a container and combine with sugar.
3. Wait until sugar dissolves, then put on low heat, add wine and vanillin, boil for 5 minutes from the moment of boiling.
4. Set aside the mass, add gelatin into it, thoroughly mixing the confiture. Remove the froth and pour the gooseberry jam into the jars.
5. Keep refrigerated.

Gooseberry jam with pectin or agar-agar

The recipe will require the following products:

• 450 gooseberries;
• 50 g of water;
• 100 g sugar;
• 8 g agar agar.

Cooking rules:

1. First, the agar-agar is soaked in water. For this, 20 minutes is enough.
2. The berries are washed, tails are cut off, passed through a meat grinder. If necessary, remove the bones by rubbing the puree through a sieve.
3. Combine the mass with granulated sugar, let it stand for about an hour to dissolve the crystals, and put it on the stove.
4. From the moment of boiling, cook for no more than 5 minutes. Then add agar-agar and boil for another 5 minutes.
5. Hot jam is corked in clean jars.

Fragrant gooseberry jam with mint

Mint gives any preparation a unique aroma. This herb can also be added to gooseberry jam.

Recipe composition:

• berries - 5 kg;
• granulated sugar - 3.5 kg;
• sprigs of mint - 9 pcs.

Cooking rules:

1. Grind clean and dried berries without tails with a blender. Then rub through a sieve to get rid of the seeds.
2. Pour berry puree into an aluminum container (can be made of stainless steel), put mint and sugar, put on the stove.
3. From the moment of boiling, cook for no more than 20 minutes, then remove the mint.
4. After another 5 minutes, the gooseberry jam can be poured into prepared jars, tightly closed with metal lids.

Cooking gooseberry jam in the oven

The oven is a great option for making sweet desserts. You can also cook gooseberry jam in it.

You will need:

• gooseberries - 1 kg;
• oranges - 1 kg;
• lemon - 1 pc.;
• granulated sugar - 2 kg.

The nuances of the recipe:

1. Berries and citrus fruits (do not cut off the peel, just remove the seeds) are washed and dried on a napkin.
2. Then grind in a meat grinder, add granulated sugar.
3. Thoroughly wash a baking sheet with high sides, pour over boiling water and pour the puree into it.
4. Preheat the oven to 180 degrees, put a baking sheet with the mass in it. As soon as the puree begins to boil, reduce the temperature to a minimum and simmer the confiture for about an hour.
5. Then pour the hot mass into the jars, close tightly with metal (screw or ordinary) lids.
6. After cooling, remove the workpiece to a cool place.

Gooseberry jam with starch

Many housewives use potato or corn starch when cooking sweet desserts. This product gives the jam a special thickness. This sweetness can be spread on a piece of roll or used to decorate cakes and pastries.

If the dessert is being prepared for the first time, then you can take the amount of products indicated in the recipe:

• ripe gooseberries - 100 g;
• granulated sugar - 1 tbsp. l .;
• starch - 1 tbsp. l.

Cooking steps:

1. First, chop the berries in any convenient way and rub through a fine sieve to get rid of the seeds.
2. Combine mashed potatoes with granulated sugar and starch.
3. The mass must be mixed so that no starch lumps remain in it.
4. Pour the gooseberry mass into a container, bring to a boil with constant stirring.
5. Cook with the lid open until thickened.

And now about storing jam with starch. If it is prepared for filling and decoration, then it is placed hot in a pastry bag. Or you can put the jar in the refrigerator.

Gooseberry jelly with citric acid recipe

Prescription requires the following products:

• gooseberries - 2 kg;
• sugar - 2 kg;
• citric acid - 4 g.

Cooking rules:

1. The mashed potatoes, crushed and cleared of seeds, are mixed with granulated sugar.
2. Poured into an enamel bowl and cook on low heat for half an hour.
3. The mass is stirred and the foam is removed.
4. Citric acid is introduced 2 minutes before removing the container from the stove.
5. Hot jam is packed in jars and hermetically sealed with metal lids.
6. The cooled dessert is removed to a cool place.

Emerald gooseberry jam with cherry leaves

For dessert you will need:

• 1 kg of ripe berries;
• 1.5 kg of sand;
• 300 ml of water;
• several pieces of cherry leaves.

Features of the recipe:

1. Sort ripe fruits, rinse, cut off the tails.
2. The mashed potatoes passed through a meat grinder are ground through a fine sieve to remove seeds.
3. Spread the berry mass in a cooking pot, add sugar and cherry leaves.
4. After 5-6 hours, when the mashed potatoes have absorbed the aroma of the leaves, they are taken out and the confiture is placed on the stove.
5. After boiling, boil for 5 minutes, then set aside for 6 hours.
6. The procedure is repeated 2-3 more times until the confiture thickens.
7. The hot mass is laid out in small jars and hermetically closed. Store in the refrigerator.

How to make gooseberry jam in a slow cooker

To prepare dessert you will need:

• berries - 1 kg;
• sugar - 5 tbsp.;
• water - 4 tbsp. l.

Stages of work:

1. Pour water into a bowl and add 1 tbsp. granulated sugar.
2. Boil the syrup on the "Stew" mode.
3. Put the berries and continue to simmer for a quarter of an hour.
4. Chop the burst berries with a blender and grind through a sieve.
5. Pour the mixture into the thicket again and simmer until the puree reaches the desired thickness.
6. Roll up the finished dessert hot in jars.
7. Keep refrigerated.

Cooking gooseberry jam in a bread maker

Believe it or not, you can make gooseberry jam in a bread maker. Required products:

• 5 kg of berries;
• 5 kg of granulated sugar.

Cooking principle:

1. Grind clean gooseberries in a meat grinder and remove the seeds by rubbing the puree through a sieve.
2. Add sugar and put the mixture in the bowl of the bread maker.
3. Cook on the "Jam" mode for 12-15 minutes.
4. Arrange the finished jam in jars, cool and store.

How to store gooseberry jam

Sugar is a great preservative, and there is plenty of it in recipes. That is why in a cool place, jars of gooseberry jam can be stored for up to 2 years.

Conclusion

Simple recipes for gooseberry jam for the winter will help you prepare a delicious dessert and diversify the family's diet. Based on the available options, you can create your own recipe. You just need to fantasize and test the new dessert for the taste of your home.

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