Gooseberry jelly for the winter: recipes with photos and videos

With the onset of summer, housewives start preparing sweet fruit preparations for the winter. This is jam or jam made from cherries, strawberries, currants, apricots, apples or other berries. Sometimes you want to move away from the usual dishes and cook something new. To diversify the assortment on the shelves, in the cellar or pantry, jelly from gooseberries prepared according to different recipes will help.

This dessert has a delicate and weightless structure and retains a slight aftertaste of berries. Preparation of preservation does not take much time. Yes, and there are no special rules that will be unbearable for the hostess. All that is required is to follow certain nuances so that gooseberry jelly becomes a regular guest on the table.

Features of making gooseberry jelly for the winter

Jam and jelly - two types of harvesting berries for the winter, which should not be confused. The sweet is often called jam because it has a thick consistency. The presence of individual berries will only make it more interesting. In addition, this feature is liked by cooks and those for whom they cook.

To make gooseberry jelly, cooking must go through several stages. The heat treatment is changed several times by complete cooling. As a result, the mass is slightly less than at the initial stage of preparation. In order not to spoil the taste of jelly, during cooking, remove the foam and cook over low heat.

Product selection and preparation

Green gooseberries are different from other berries. From it prepare compotes, jam or freeze. It is suitable for fresh consumption. The most suitable way is to prepare gooseberries in the form of jelly. This option practically does not change the structure of the berry.

To make jelly, you must follow a number of rules:

• The use of unripe berries adds a sour note to the mass. In this case, add a little more sugar or honey, depending on the recipe.
• Spoiled berries are not suitable for jelly - damaged or with a cloudy film.
• Use scissors to remove dry corolla and green stalk.
• In order for the gooseberry not to lose its taste and aroma, it is shaded with various ingredients. It can be other fruits and berries with sourness.

Strong spices are not recommended so as not to disturb the taste balance. You can also make from red and black gooseberries. The variety is the last thing to think about. Gooseberries must be ripe so that they contain a large amount of vitamins and other beneficial substances.

How to make gooseberry jelly at home

Gooseberry blanks for the winter at home - a process that even a beginner can handle, without missing a single nuance in cooking. There are many recipes for cooking. The cooking method affects the taste. The jam contains classic ingredients - water, berries and sugar, as well as spices and seasonings - cinnamon, cloves, mint and more.

No cooking

To preserve the taste of the berries and the unique aroma, you can do without boiling. The absence of heat treatment also guarantees an almost complete composition of useful substances. To make jelly, you will need the following ingredients:

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

Instead of sugar, honey is added, the taste is no worse. Without boiling, the dessert will become even thicker and he althier. To eliminate small midges, dust and dirt, gooseberries are soaked in water. After selecting the best berries, excess moisture is allowed to evaporate.

Then the fruits are crushed in any convenient way and mixed with honey or sugar in a saucepan. The mass is left for 10 hours to completely dissolve the sugar, stirring no more than 1 time per hour. As soon as the jelly resembles a homogeneous consistency, it is laid out in jars and sent to the refrigerator.

Storage containers must be sterile. If you adhere to this condition, you can extend the storage period.

With pectin

For a better thickening of jelly for the winter, you can use pectin - a thickener of natural origin. It does not affect the quality of the final product, as it has no smell or taste. How to use it is indicated in the step-by-step instructions on the back of the package. But when preparing gooseberry jelly, it is added after cooking to a warm mass.

With orange

For a good storage of jelly, a large amount of sugar is added during cooking. Despite this, not everyone likes overly sweet foods. To remove excess sweetness, while not reducing the amount of sugar, you need to cook a dessert with an orange. Moreover, the ingredient is used in the preparation of raw jelly. A medium-sized orange is enough for one serving.

With gelatin

Gooseberry - a berry with which you can make jelly-like jam. Sometimes you want it to be even more dense. To achieve the desired result, you have to use the trick - add gelatin. Under the influence of this substance, the jelly solidifies well and obtains the necessary consistency. Before adding gelatin, the mass is boiled and allowed to cool slightly. Then boiled with a portion of gelatin, and then rolled into jars.

Through juicer

This device is necessary to obtain juice from which jelly is made. During processing, the berries are separated from the peel and grains. It turns out only liquid with a small amount of pulp. To make the juice more liquid, it is passed through the juicer several more times.

In the slow cooker

You can make gooseberry jelly for the winter using a slow cooker. Some models include "Jam" functions, which facilitates the cooking process for housewives. To do this, you need to pour crushed berries or juice into a bowl and add the rest of the ingredients. After cooking, the finished mass is poured into jars and rolled up.

With redcurrant

Some varieties of gooseberries lose their subtle taste during the cooking process, and the color becomes cloudy.In this case, it is recommended to combine berries with other ingredients. Jelly acquires a bright color and sourness after adding red currants. During the brewing process, a few currant berries are added to the juice, which makes it even more interesting.

Through a meat grinder

This device is available in the kitchen of every housewife, and when preparing gooseberry jelly, it simplifies the work. Using a meat grinder, the berries are crushed and covered with sugar, leaving for 3-4 hours. During this time, the gooseberries will have time to give the juice, and the sugar is almost dissolved. After that, they start cooking to bring the mass to readiness.

With mint

Gooseberries may lose their taste during the cooking process, as they are very thin and the aroma is barely perceptible. In this matter, mint will come to the rescue. Just a few leaves will make the jelly fresh and fragrant. Jam turns out tasty and fresh, which is so necessary on cold winter evenings.

With lemon

The taste of gooseberries is devoid of excessive acidity and sweetness. It is tender, and in the process of cooking it becomes too sweet after adding sugar. The lemon will help take the sweetness out and add a sour note to the jelly-like mass. Gooseberry jelly with lemon has an unusual taste that will definitely please not only the household, but also the guests. In addition, it brightens the jam, which is also nice.

Stoneless

The gooseberry is covered with a skin that stores tender pulp and barely visible seeds. To get a pitted and peeled jelly mass, various devices are used - a juicer, gauze or a sieve. You can grind the berries with a meat grinder, and then use gauze. Lightweight fabric, assembled in several layers, will not allow stones to get into the jelly.

How much and how jelly is stored

The raw dessert is stored in the refrigerator door. The allowable period is 12 months. If gooseberry jelly has gone through the cooking process, you can store it in the basement, pantry or cellar. The duration of storage depends on the amount of sugar. It is not recommended that jars of gooseberries stand in a cellar or other room for more than 2 years.

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