Gooseberry orange jam: 16 easy recipes

Gooseberry is a tasty and healthy berry. Although not everyone likes fresh fruit, gooseberry orange jam is simply doomed to success. This blank exists in many options, each of which is so tasty that it is sometimes difficult to decide on the choice of a particular recipe.

Rules for the selection and preparation of berries and fruits

Before you directly start making gooseberry jam with orange, it is advisable to familiarize yourself with some of the features of the ingredients that are used. For jam, most often you need to take dense and elastic, even slightly unripe berries. It is they who will perfectly retain their shape and will look very attractive in syrup.

But this type of jam is often prepared without heat treatment, thereby preserving all the useful substances and the seductive aroma of the fruit. In this case, it is better to choose fully ripe and sweet berries. They can even be slightly soft - this does not really matter: after all, the berries will still be crushed during the cooking process. It is important that they are free of traces of disease or other damage.

Gooseberry varieties can have different color shades:

• white;
• yellow;
• red;
• light green;
• almost black.

For some varieties of jam, it is necessary to use varieties of a light green color, for others, dark varieties are more suitable, which will give the blanks a beautiful noble shade.

Almost any oranges will do. It is only necessary to take into account that whole fruits are processed together with the peel - only seeds and white partitions are subject to mandatory removal, since they can add bitterness to finished products. Therefore, it is advisable to choose oranges without damage to the skin.

Practically any dish for making gooseberry and orange jam is suitable: enamel, iron, copper, even made of food grade plastic (for raw jams). It is not allowed to use only aluminum containers, since this metal is capable of reacting with acids contained in the fruits.

Preparing berries for jam:

• they are sorted out;
• cleaned of twigs and sepals;
• washed in water (or better, soaked in it for half an hour);
• dried on a towel.

Preparing oranges:

• scald with boiling water as a whole;
• cut into 6-8 pieces;
• carefully remove all the bones and, if possible, the hardest white partitions.

If a decision is made to enrich the taste of future jam with a variety of spices, then it is more convenient to put them in a small cloth bag, tie them up and use in this form when cooking dessert. After the end of the process, the bag can be easily removed from the jam.

Gooseberry jam with orange for the winter: a classic recipe

Traditionally, jam is made from whole gooseberries, but in recent years, recipes using minced fruits have become especially popular, since they are easier and faster to prepare.

It is necessary to take into account the differences in their preparation:

• Whole berry jamwhere sugar syrup is used gets thicker as the cooking time increases.
• Jam from mashed fruits and it is better not to cook the berries for a long time, because at some point it can lose its jelly structure.

Whole gooseberry jam with orange

• 1 kg of gooseberries;
• 2 oranges;
• 1.5 kg of sugar;
• 150 ml of water.

Preparation:

1. Sugar syrup is prepared from water and the entire amount of sugar. It is necessary to add sugar gradually, in small portions, as the water boils. The sugar must completely dissolve in the syrup.
2. Gooseberries and oranges are prepared for boiling using the methods described above. Oranges can be cut into arbitrary pieces, but it is better that their size approximately corresponds to the size of the gooseberry.
3. Place berries in boiling syrup and wait for the second boil. After that, the jam must be removed from the stove (if it is electric) or simply turn off the heating and leave in this form to infuse for several hours.
4. The jam is again heated to a boil, slices of orange are put in it, and it is cooked for 5-10 minutes.

    

   Attention! Do not forget to carefully remove all the resulting foam, since its presence can harm the safety of the jam in the future.
5. Turn off the heating again and allow the dessert to cool completely.
6. For the third time, the jam is brought to a boil and cooked for 10 to 30 minutes until the stage is fully cooked. It is determined visually by the transparency of gooseberry syrup and berries, as well as by the fact that the foam is concentrated mainly in the center of the jam container, and not at the edges. You can determine the readiness of the jam drop by drop placed on a cold plate. If after cooling it retains its shape, then the jam can be considered ready.
   
7. While hot, the jam is distributed in jars and rolled up for storage for the winter.

Gooseberry jam through a meat grinder

Such recipes have become especially popular in recent decades: jam is prepared for them quite quickly and turns out to be very tasty, although the appearance of the delicacy is more like jam or jelly.

• 2 kg of gooseberries;
• 5 fairly large oranges;
• 2.5 kg of sugar.

Preparation:

1. After the standard preparation of the fruits, they must be passed through a meat grinder. It is undesirable to use a blender, since it may not cope with uniform crushing of dense peel.
   
2. In a saucepan with a large bottom surface and not too high sides, the grated fruits are shifted, while adding sugar in small portions. After creating a homogeneous mixture of fruits and sugar, it is set aside for an hour or two.
3. After settling, the pan with the future jam is placed on moderate heat, the mixture is brought to a boil and cooked for about 20 minutes. During heating, it is necessary to monitor the jam and stir it periodically, and after boiling, remove the foam.
4. The jam is cooled, packaged in sterile jars and closed with plastic lids.

Store it in a cool place.

Jam "Pyatiminutka" from gooseberries and oranges

Instant jam is very popular in our age of fast-paced life and constantly busy people.

• 1 kg of gooseberries;
• 3-4 oranges;
• 1.5 kg of sugar.

Preparation:

1. The berries soaked in the evening in the morning should be filtered through a colander and dried on a towel.
2. While the berries are drying, the orange fruits are prepared for processing (scalded, cut into pieces, the seeds are removed and crushed with a blender).
   
3. At the same time, sugar syrup is prepared on the stove. In one glass of water, you should gradually dissolve 1.5 kg of sugar.
4. After boiling and completely dissolving the sugar, gooseberries and mashed orange puree are carefully placed in the syrup.
5. Stir gently, bring to a boil and cook for exactly 5 minutes.

Gooseberry with orange, mashed with sugar

To prepare this dessert, it is advisable to choose the most ripe and delicious gooseberries and orange fruits.

• 1 kg of gooseberries;
• 4 oranges;
• 1.2-1.3 kg of sugar.

Preparation:

1. After the usual preparation, all fruits are minced using a meat grinder or a powerful blender.
2. Sugar is added in small portions to the puree, and immediately everything is thoroughly mixed.
3. After obtaining a homogeneous mass, it is set aside for infusion at room temperature for 8-10 hours.
4. Placed in sterile jars.

A piece made according to the recipe for raw gooseberry and oranges jam without boiling must be stored in the refrigerator.

Delicious gooseberry jam with lemon and orange

Given the tremendous usefulness of these two most common types of citrus fruits (oranges contain sugars and essential oils, lemons are rich in carotene, phosphorus, calcium salts, vitamins B and PP, and together they are high in vitamin C), jam from these components is very often made without boiling ... This allows you to enjoy all the rich composition of useful elements contained in the three types of fruits.

• 1.5 kg of gooseberries;
• 1 lemon;
• 2 oranges;
• 2.5 kg of sugar.

The manufacturing procedure is completely consistent with the previous recipe, with the only difference that it is desirable to infuse the fruit mixture with sugar for up to 24 hours, sometimes stirring it with a wooden spoon.

If you want to make traditional jam from these components, then you can use the recipe for jam through a meat grinder, taking fruits, berries and sugar in the same proportions as for a raw dessert.

How to make gooseberry jam with bananas, oranges and spices

Fans of spicy flavors will definitely appreciate the jam made according to such an attractive recipe. After all, a banana will bring an additional sweet note to the taste, and cinnamon with cloves will remind you of the aromas of the east.

Preparation:

1. 1 kg of prepared gooseberries and 2 oranges are passed through a meat grinder, and 2 peeled bananas are cut into pieces.
2. The crushed fruits are mixed with 1 kg of sugar and infused for several hours.
   
3. Add 2 incomplete teaspoons to the fruit mixture. ground cinnamon and 8 cloves.

    

   Remark! It is best to add the cloves in a cloth bag so that you can easily extract them from the jam later.
4. Having combined all the ingredients, they start cooking and after boiling keep the jam on fire for 17-20 minutes.
5. Immediately hot packed in a prepared sterile container and covered with lids.

Gooseberry jam with orange and kiwi: recipe with photo

These fruits combine perfectly and enhance each other's flavor.

• 1 kg of gooseberries;
• 4 oranges;
• 4 kiwi;
• 2 kg of sugar.

Preparation:

1. Gooseberries are freed from tails, oranges - from seeds and partitions, and kiwi - from peels.
2. All fruits and berries are crushed using a meat grinder or blender, covered with sugar and set aside for a couple of hours.
   
3. Place the container with fruit puree on low heat, bring to a boil and set aside.
4. The second time it is cooked for 5-10 minutes, and the third time it is brought to readiness within 15 minutes.

    

   Attention! Raw jam can easily be made with these same ingredients without cooking.
5. Distribute the jam in the jars already cooled.
   

How to cook "Tsarskoe" gooseberry jam with orange

The classic Tsar's gooseberry jam is prepared according to a very laborious recipe, where you need to take out the middle from each berry, and then replace it with a small piece of nut: walnut, hazelnut, cedar or some other.

But no less tasty jam, which fully pretends to be called royal, can be prepared according to a lightweight recipe.

• 2 oranges;
• 1 kg of gooseberries;
• 200 g of nuts;
• 1.2 kg of sugar.

Preparation:

1. The orange pulp is separated from the seeds. Only the orange peel is separated from the peel, rubbed on a grater.

    

   Important! The white part of the orange peel is thrown away.
2. Gooseberries, zest and orange pulp are chopped with a blender or meat grinder, covered with sugar and infused for several hours.
3. Meanwhile, the nuts are chopped with a knife so that pieces remain, and lightly fried in a pan without oil.
   
4. The fruit mixture is placed on a fire, brought to a boil, the foam is removed from it, and only after that the roasted nuts are added.
5. The mixture with nuts is boiled for another 10-12 minutes, then laid out in sterile jars and wrapped upside down for at least a day.

A simple recipe for "Emerald" green gooseberry jam with orange

Emerald gooseberry jam is no less famous than the royal jam, moreover, it is believed that these are different names for the same jam. Emerald jam is called due to the fact that only unripe berries of a light green color are used for its preparation. In addition, it is customary to add cherry leaves to it to preserve the emerald hue.

According to this recipe, it is customary to peel gooseberries from the core, but many do not.

Preparation:

1. About a dozen cherry leaves are mixed with 1 kg of processed gooseberries, poured with 2 glasses of water and infused for 5-6 hours.
2. The gooseberries are thrown into a colander, and syrup is boiled from the remaining water with leaves with the addition of 1.5 kg of sugar.
3. Prepare and grind 2 oranges at the same time.
4. When the sugar in the syrup is completely dissolved, the leaves are removed from it, gooseberries and chopped orange fruits are added.
5. Bring the jam to a boil, heat for 5 minutes and let it cool for about 3-4 hours.
6. Repeat this procedure three times, each time cooling the jam between boils.
7. For the last time, a dozen more fresh cherry and currant leaves are added to the jam and, after boiling for 5 minutes, are poured into jars and closed for the winter.

Red gooseberry and orange jam

Due to the dark color of the gooseberry, the jam takes on a beautiful pink hue.

The recipe is very simple:

1. Grind 1 kg of red gooseberries and pitted pulp from two oranges in any way.
2. Mix with 1.2 kg of sugar and a bag of vanillin.
3. Separate the zest from the oranges with a fine grater and set aside for now.
4. Cook the fruit mixture for about 10 minutes, then add the zest and cook for another 10 minutes.

Unusual currant and gooseberry jam with orange

Both black and red currants are famous for their healing properties - that is why the most delicious, healthy and beautiful preparation from this assortment of berries and fruits is raw jam, which is not subjected to heat treatment.

You will need:

• 0.75 g gooseberries;
• 0.75 g of currants of any color, you can use a mixture of varieties;
• 2 oranges;
• 1.8 kg of sugar.

Preparation:

1. Berries and oranges are cleaned of all unnecessary parts, chopped in a convenient way, mixed with sugar and infused at room conditions for about 12 hours.
2. Then the jam is laid out in jars and stored in a cold place.
   

Thick gooseberry and orange jam with gelatin

1. Pour 250 ml of water into a large saucepan, add 1000 g of sugar, bring to a boil and dissolve the sugar.
2. The standard way cooked oranges, cut into small pieces, and gooseberries are added to the boiling syrup and boiled for 10 minutes.
3. The jam is allowed to cool completely.
4. 100 g of gelatin is soaked in a little water until it swells.
5. Add it to the cooled jam along with a few pinches of vanilla.
6. The mixture with gelatin is heated over low heat almost to a boil, but when the first bubbles appear, they are removed from the stove, quickly laid out in jars and closed with plastic or iron lids.

"Ruby dessert" or cherry jam with gooseberries and orange

Such a beautiful and tasty jam is prepared simply and quickly.

1. 500 g of gooseberries are twisted in a meat grinder, add 1 kg of sugar and bring to a boil.
2. 500 g of cherries are pitted, and 2 oranges are chopped and, after boiling, put in a saucepan with gooseberries.
3. Cook for about 10 minutes and leave for a day to infuse.
   
4. The next day, the mixture is brought to a boil again, boiled for 10 minutes, cooled and laid out in suitable jars.

Cooking gooseberry jam with oranges in a slow cooker

Using a multicooker, jam is prepared very quickly and easily. Standard ingredients:

• 1 kg of gooseberries;
• 2 oranges;
• 1.3 kg of sugar.

The preparation of berries and fruits is also standard. Before cooking, they must be grinded together with sugar using a blender and it is advisable to insist for several hours to dissolve the sugar.

In the multicooker set the "baking" mode, put the mixture of fruits and berries in the bowl and turn on the device. The lid must not be closed. After boiling, remove the foam and cook for only 5 minutes. Hot jam is immediately rolled into jars.

Rules and terms for preserving orange gooseberry dessert

Most cooked gooseberry and orange jams can be stored without refrigeration, but preferably in a dark and cool place. In such conditions, they can survive for up to a year or more.

Raw jams without cooking are stored mainly in the refrigerator. In other cases, double the amount of sugar is added, which acts as a preservative.

Conclusion

Gooseberry and orange jam is a dessert that will appeal to both adults and children due to its harmonious taste and attractive aroma. And the variety of recipes for its manufacture will allow everyone to find their favorite option.

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