Gooseberry jam with orange for the winter: TOP 9 confiture recipes

Gooseberries are one of the berries used to make jam or confiture without the use of additional gelling agents. Like currants or apples, it contains pectin, a natural thickener that allows you to get a thick dessert at the end. Along with the classic recipe for gooseberry jam with orange, for the winter they prepare options with the addition of apples, ginger, bananas and other aromatic additives.

Features of making gooseberry jam with orange for the winter

Technology does not belong to the category of simple dishes. Even an experienced hostess will not be able to make jam if you do not know some cooking rules. They relate to the preparation of berries for cooking, the choice of dishes and determining the degree of readiness.

Common recipe features:

Unripe berries (like spoiled specimens) will spoil the taste of the sweet mass. At the same time, slightly dented gooseberries can be used (if traces of rot have not yet appeared).
Tails, cuttings and grains are removed from each berry. Although the process is painstaking, it should not be neglected due to the fact that the removed fragments remain stiff after cooking.
Do not add water. This will lead to the fact that the confiture will not acquire the desired density.
It is forbidden to boil jam in stainless steel pots. When the metal comes into contact with berry acids, compounds harmful to the body are formed.

It is important not to miss the moment of readiness. Both undercooked and overcooked sweet mass will pour out into food transfer. The only way to recognize the right degree of density is to drop a little jam on a saucer and run a spoon over it.The edges should slowly flock to their original position. If this happened quickly, the mass is added.

Preparation of raw materials

The classic recipe contains only 3 ingredients: gooseberry, orange and sugar. Citrus should be juicy, without dry partitions. If the jam is boiled with zest, it is advisable to cut off the white part from the skin (it will give a strong bitterness).

The most painstaking stage of cooking is cleaning the berries. Tails with cuttings are removed only manually. For this purpose, nail scissors are suitable.

The process of extracting seeds can be greatly facilitated. To do this, gooseberries are boiled separately until softened, and then rubbed through a sieve.

How to prepare containers?

To make your own gooseberry and orange jam for the winter, you will need cooking utensils and storage jars. The ideal option for cooking would be an enamel basin.Its design will provide the largest evaporation area, so boiling will go faster, the likelihood of confiture burning will decrease.

Storage containers must be made of glass and be airtight. Before pouring jam into them, jars and lids are sterilized in a convenient way (by steam, in the oven or in the microwave).

How to make gooseberry and orange jam at home?

There are more than a dozen recipes for gooseberry jam with orange. Some of them exclude cooking to maximize the preservation of vitamins, others pass the ingredients through a meat grinder to speed up the process, others add natural flavors (mint, ginger, cinnamon, lemon).

Recipe without cooking

If you need to keep gooseberries for no more than 2 weeks, the best way to do this is to make "raw" jam without heat treatment.

Ingredients:

gooseberries - 2 kilograms;
orange - ½ part;
sugar - 6 glasses.

Washed and dried gooseberries to drive through a meat grinder. Do the same with citrus. Pour in sugar and mix. Pour the mass into sterilized containers, cover with plastic lids and refrigerate.

With lemon juice

Adding lemon juice will slightly extend the shelf life of "raw" jam.

Ingredients:

gooseberries and sugar - 2 kilograms each;
orange and lemon - 2 each.

Washed berry, together with an orange, turn through a meat grinder. Pour sugar and stir the mass until the crystals dissolve. Squeeze the juice from the lemons and pour it into the prepared puree. Pour the confiture into sterile jars and refrigerate for storage.

Due to the presence of lemon juice, the jam may become runny. In this case, it will require additional cooking and the introduction of a thickener (agar-agar, pectin).

With kiwi

Add a green accent to the dessert by introducing an exotic component - kiwi.

Ingredients:

gooseberry and kiwi - 1 kilogram each;
sugar - 2 kilograms;
lemon juice - 3 tablespoons;
orange - 2 pieces.

Pure berries and peeled kiwis. Turn the orange through a meat grinder and add to the base mass together with lemon juice. Pour sugar and put on a slow fire. After the start of boiling, boil the jam for 30 minutes. Pour the finished dessert into sterile jars and roll up.

With apple and cinnamon

If you add 2 apples and 1 teaspoon of cinnamon to the recipe without boiling, you get a jam with a pronounced marmalade shade.To do this, grated berries with orange and sugar are boiled. Apples are blanched in a small amount of water. Then everything is ground through a sieve, seasoned with cinnamon and boiled until thick.

With honey

If desired, sugar is replaced with honey, but such a product can be stored for no more than 14 days.

Ingredients:

berries - 2 kilograms;
oranges - 1 kilo;
honey - according to taste.

Slightly boil pureed berries with citrus. If the mixture is too thick, add some water. Remove jam from stove and add honey. Pour into sterile containers.

With banana

Classic composition: 1 kilogram of gooseberries and sugar + 2 oranges is complemented by 2 bananas, 1 tablespoon of cinnamon and 8 cloves. Convert berries with fruits into puree in any way possible.Sprinkle with sugar and leave for 2 hours. Boil for about 7 minutes, add spices and pour into jars.

With ginger

Ginger Root brings out the flavor of jam in a new way.

Ingredients:

mashed with 2 oranges;
gooseberries - 2 kilograms;
sugar - 1.4 kilograms;
grated ginger - 2 teaspoons;
cinnamon powder - 1 pinch.

Sliced gooseberries with orange puree, sprinkle with sugar and leave for 6 hours. Add spices and boil for 40 minutes. Distribute the finished jam into sterile containers.

With lemon through a meat grinder

One of the quick jam recipes. Products are taken in the same proportions as in the version with lemon juice. The difference is that both types of citrus, along with the berry, are turned through a meat grinder.The resulting puree is covered with sugar and left for an hour. In conclusion, the jam is boiled for 16 minutes with continuous stirring.

Clear Mint Confiture

Jam will acquire a special refreshing aroma if you add a few leaves of lemon balm or mint to it.

Ingredients:

gooseberries and sugar - 2 kilograms each;
mint - 10 leaves;
orange - 3 pieces.

Pure berry-fruit pulp with a blender. Boil together with the rest of the ingredients and boil for 10 minutes. Pass through a sieve and heat for another 15 minutes. Divide jam into clean jars and seal tightly.

Storage rules for the finished product

To ensure that the jam has a long shelf life (up to 2 years), special attention must be paid to the sterilization of containers. Banks must be completely dry before pouring confiture. The maximum storage period is only possible for cooked foods with a lot of sugar.

The ambient temperature should be cool. Sunlight is also best avoided.