Gooseberry jam for the winter: TOP 10 simple recipes with photos and videos

Making gooseberry jam will provide hosts with a delicious delicacy for the winter. Since the berry contains pectins, which contribute to the thickening of the product, thick jam is obtained from it. This berry is suitable for use as a filling for sweet pies or as an excellent sauce for pancakes and pancakes. In addition, it is recommended to cook jam with different additives, changing the taste of the delicacy.

Gooseberry jam is the perfect accompaniment to tea.

Features of cooking at home

There are some secrets to making goodies at home. It differs from jam, in which whole fruits can be added. The berries should have a mushy consistency: they need to be crushed.

When cooking, you must adhere to the following recommendations:

1. Gelatin should not be added to the mass prepared for jam, as these fruits contain natural pectin.
2. It is necessary to choose only fully ripened fruits. It is required to wash them thoroughly, cut the ponytails from both ends with manicure scissors.
3. To achieve a reduction in the number of seeds, you need to pass the resulting slurry through a sieve. This will make the products look and taste better.
4. Be sure to check the readiness of the jam. To do this, drop it on a plate, then draw a spoon over it; if the edges of the drop do not converge, then the jam is ready.
5. You can’t cook in an aluminum basin, as gooseberries contain a lot of acids, which, when combined with aluminum, form harmful substances.
6. Don't forget to stir often when cooking.

When preparing the product for the winter, boiled jam is placed in sterilized jars, then rolled up with metal lids.

How to choose gooseberries for jam

Before you start cooking jam, you need to prepare the berries. It is desirable that they are ripe and fresh, and there is no damage on the peel.

It is necessary to sort the fruits with great care, if a rotten berry accidentally gets in, then we can assume that the products are spoiled.Jam is made from different varieties of berries. They can be ripe, green, red and black. For cooking, it is better not to confuse the colors of the berries.

Best Recipes

There is a wide variety of different recipes and jam blanks. All of them have a peculiar and unique taste. They are easy to prepare, and when you open them in winter, you can not only enjoy them, but also remember the summer.

Easy winter recipe

This recipe is considered a classic. For its preparation, you can take the fruits of pink, green and black. It won't really affect the taste of the treat. Ingredients:

• gooseberries - 2 kilograms;
• sugar - 2 kilograms;
• water - 150 milliliters.

Cooking:

1. Rinse fruits thoroughly under running water. It is more convenient to do this if you put the berries in a colander.
2. To make the gooseberry soft, pour it with water and cook in a saucepan for about 5 minutes with the lid closed.
3. Remove the berries from the pan and grind in a sieve, removing the skin and grains.
4. Put the prepared "gruel" back into the pan, add granulated sugar, cook, stirring over low heat, periodically removing the foam.

Cooking time is 30-40 minutes.

In the slow cooker

Cooking products in a slow cooker makes the process much easier. Most importantly, there is no need to worry about the jam burning. Ingredients:

• red gooseberries - 2 kilos;
• sugar - 10 cups;
• water - 8 tablespoons.

Cooking:

1. Wash and process the berries, removing the tips.
2. Pour water into the multicooker, add 5 tablespoons of sugar, turn on "Stewing", wait until the water boils.
3. Add berries, cook for 15 minutes with the lid closed. When cooking, look into the pan to see if the skin on the gooseberries has burst.
4. Grind the prepared mass in a blender, then send everything back to the slow cooker, add the remaining 5 tablespoons of sugar. Cook for about 30 more minutes with the lid open.
5. Stir the jam occasionally, then check if it's ready by dropping a drop onto a plate: it should not run.

Spread the finished product into sterilized jars and roll up the lids.

Through a meat grinder

This method is good because the meat grinder perfectly grinds the skin. This makes it easy to puree.

Ingredients:

• green gooseberries - 1 kilo;
• sugar - 1 kilogram;
• kiwi - 3 pieces;
• mint - 3 branches.

Cooking:

1. Wash the berries, remove the tips. Remove the skin from the kiwi.
2. Grind in a meat grinder. Fill the saucepan with the contents, bring to a boil over low heat, do not forget to add sugar.
3. Put the mint in a bunch. After making the jam, it is removed.

Cook 30 minutes.

Gooseberry confiture with orange

This jam attracts with unusual taste, pleasant citrus aroma.

Ingredients:

• pink gooseberries - 2 kilos;
• sugar - 2 kilograms;
• orange - 2-3 pieces.

Cooking:

1. Cook the gooseberries for cooking, wash them and remove the stalks.
2. Peel the skin of oranges, remove seeds and white partitions.
3. Berries and fruits chop in a meat grinder. To reduce the number of seeds, you can grind through a sieve.
4. Add sugar and simmer.

Cook half an hour.

With mint

Adding mint improves the taste of the product.

Ingredients:

• black gooseberries - 3 kilograms;
• water - 2 cups;
• gelling sugar - 1 kilo;
• fresh mint - 10 branches.

Cooking:

1. Pour berries with water and cook for 15 minutes to soften them.
2. Pure gooseberries through a sieve to remove seeds and get gruel.
3. Put the mass into a saucepan, cover with sugar and cook for another 5 minutes.
4. Pre-cooked and washed mint leaves put in jam, mix everything thoroughly.
5. Bring to a boil and transfer the contents to jars.

With citric acid

Ingredients:

• pink gooseberries - 1 kilo;
• sugar - 1 kilogram;
• citric acid - on the tip of a knife.

Cooking:

1. Wash the berries, remove the stalks, chop in a blender.
2. Set to boil on gas with added sugar. Cook in this manner, stirring lightly and skimming off the foam, for 30 minutes.
3. At the end of cooking, add citric acid, boil a little and close in jars.

With raspberries

Ingredients:

• pink gooseberries - 1 kilo;
• raspberries - 1 kilo;
• sugar - 1600 grams.

These two berries make a very tasty, with a pleasant aroma, jam. Raspberries also give the jam a jelly-like consistency, so it becomes thicker when cooked.

Cooking:

1. Crush the berries and cook with sugar.
2. To reduce the number of seeds, it is recommended to pass the raspberries through a sieve, then add to the jam.
3. Spread into jars while the jam is hot.

With gelatin

Ingredients:

• gooseberries - 2 kilograms;
• sugar - 2 kilograms;
• water - 0.5 liters;
• vanilla - 1 sachet;
• gelatin - 180 grams.

Cooking:

1. Rinse the berries, removing the tips.
2. Chop in a meat grinder.
3. To make gelatin, dissolve the contents of the package in warm water, hold it to swell for about 15 minutes.
4. Put to cook a homogeneous mass of gooseberries and sugar.
5. When cooking is complete, after about half an hour, add gelatin and vanillin, stirring slightly. Close in banks.

In the bread maker

The easiest way to make jam is in a bread maker, as there is a ready-made program there.

Required:

1. Wash the berries, remove the tips, chop in a meat grinder.
2. Pour sugar into the container, in the same amount as gooseberry gruel.
3. Set Jam mode, turn on Start.

Wait for finished product.

With lemon

Ingredients:

• gooseberries - 1800 grams;
• lemon - 1 piece;
• sugar - 1600 grams;
• gelling sugar - 40 grams;
• lemon mint - 6 sprigs.

Cooking:

1. Wash and chop gooseberries.
2. Cut lemon into small pieces, add sugar and gelling pectin, a bunch of lemon balm sprigs.
3. Cook about 5 minutes.

Gelling sugar will thicken the jam in a short time. At the end of cooking, remove the lemon balm sprigs. Close jam in jars.

With a blender

Ingredients:

• gooseberries - 1 kilo;
• black currant - 1 kilo;
• sugar - 2 kilograms.

Cooking:

1. Berries must be washed, remove the tips.
2. Chop with a blender, turning the berries into a pulp.
3. Add sugar.
4. Cook in an enamel pan. It will take about 5 minutes.

Pour into jars, do not eat for about 1 month until it thickens on its own.

With agar-agar

Ingredients:

• gooseberries - 800 grams;
• water - 100 grams;
• agar-agar - 16 grams;
• sugar 200 grams.

Cooking:

1. Chop the berries. At this time, soak agar-agar in water and do not use it for about 20 minutes.
2. Mix the gooseberries with sugar and boil the contents for about 3 minutes, then add agar-agar, cook for about 5 minutes.
3. Decompose into banks.

With pectin

Ingredients:

• gooseberries - 2 kilograms;
• sugar - 2 kilograms;
• water - 250 milliliters;
• pectin - 14 grams;
• vanillin - 1 pack.

Cooking:

1. Wash the berries, chop with a meat grinder.
2. Cook about 5 minutes, pass through a sieve to remove the seeds.
3. Add sugar and cook for another 35 minutes, then add pectin. Cooking time - 5 minutes.
4. Spread and close jars.

Stoneless

To make jam that does not contain pits, it is recommended to first boil the berry slightly so that the skin cracks, and then pass it through a sieve. The amount of sugar is directly proportional to the volume of the berries. Cooking - about half an hour.

Raw gooseberry jam

It's nice to remember summer in cold winter by tasting gooseberry jam. It must be prepared by creating a pulp of berries. Add the right amount of sugar. Put everything on a slow fire, simmer the mixture for about 10 minutes, but do not bring to a boil. Then put into jars, following the rules of sterilization.

Storage

After sterilization, it is recommended to store jam at room temperature or in a cool place, in a special cabinet for blanks. Shelf life is 2 years.

Gooseberry jam is a very tasty and he althy treat. Having become familiar with the cooking technology, you do not have to spend a lot of work.

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