Gooseberry jam for the winter - 10 easy recipes

Gooseberry jam, prepared for the winter, is both a delicious independent dessert and a good option for filling for baking. Due to the high content of pectin in the berries, this jam is thick without additional thickeners. It is prepared either only from gooseberries with sugar, or with the addition of other berries, as well as citrus fruits. In some recipes, the berries are rolled through a meat grinder, in others whole berries are boiled.

A simple recipe for thick gooseberry jam for the winter

This recipe uses three ingredients: gooseberry, sugar and water. Before cooking, the berries are minced in a meat grinder. The jam turns out to be thick, golden in color with interspersed grains.

Cooking time: 1 hour.

Quantity: 1 liter.

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  Measure out the required amount of sugar, water and berries. The gooseberries should be green but mature enough.
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  Cut off dry ends and stalks of berries with a knife or sharp scissors.
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  Pour the gooseberries into a saucepan with a stainless, enamel, ceramic or glass surface. Pour in half a glass of hot water. Then close the container with a lid and wait a while until the gooseberries are steamed.
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  The next step is to drain half a glass of liquid from the berries, and turn the softened berries into mashed potatoes using a meat grinder.
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  Combine the liquid drained from the berries and half a kilogram of sugar in a saucepan, mix.
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  Boil the syrup by bringing the sugar solution to a boil and stirring it.
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  Put the gooseberry puree into the resulting syrup, mix and put on the stove.
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  Cook the jam for about 20 minutes, until it becomes thicker and darker. Be sure to stir the brew from time to time with a spatula.
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  Put the gooseberry jam in a clean, dry container. Choose the volume of cans at your discretion.
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  Tighten the jars with the lids boiled in advance, or, if desired, roll up. Jam can be stored at room temperature, but a cool room is better for long-term storage.

Bon Appetit!

Step-by-step recipe for making red gooseberry jam

Red gooseberries produce a beautiful ruby-colored jam. It is brewed in one very short stage, so it retains a maximum of vitamins.

Ingredients:

• Gooseberry - 1 kg.
• Sugar - 1 kg.

Cooking process:

1. Prepare ripe gooseberries for cooking jam: wash them, remove dry elements at the top and green stalks. It is convenient to carry out this operation with sharp small scissors or a knife.
2. Pour the gooseberries into a food processor to chop. The berries should be well ground so that there are almost no dense particles left. You can use a meat grinder with a fine nozzle instead of a combine.
3. If there is a lot of unmilled mass left, rub the gooseberry puree through a sieve, removing the cake from the culinary process.
4. Mix the gruel-like part of the berry puree with sugar. Place the container on the stove and bring the mixture to 80 degrees. The fire should be small, and the contents of the container must be constantly stirred so that the sugar dissolves more quickly. This completes the cooking process.The jam is not very thick, the berry mass remains half-baked. Such a product is not stored for a long time, therefore, if you want to get a dessert of longer storage, cook the jam for longer - 15-20 minutes.
5. Pour gooseberry jam into sterile jars and close with clean lids. Store jam in the refrigerator for a short cooking method, and for a longer boiled jam in a cool room.

Bon Appetit!

How to make green gooseberry jam for the winter?

In this recipe, the berries are ground through a sieve or blender. To reveal the taste of the gooseberry and more secure storage, add a few tablespoons of strong alcohol (optional).

Ingredients:

• Gooseberry - 1.5 kg.
• Sugar - 1.5 kg.
• Rum (or other strong drink) - 70 ml.

Cooking process:

1. Remove the tails from the gooseberry washed under water, remove the existing damage from the skin. Soak the berries in warm water for 1 hour.
2. Drain the water, and pass the berries through any grinding unit: a meat grinder, a blender, or simply rub through a sieve. To obtain a uniform consistency, you can repeat the grinding process.
3. Put the container with twisted berries on the stove and cook on low power for 15-20 minutes.
4. Pour sugar into hot gooseberry puree, take a wooden or silicone spatula and stir the berries with sugar for several minutes so that the crystals dissolve as much as possible.
5. Cook the jam together with sugar for about 20 minutes after boiling. The fire must be made small, the mass must be stirred at short intervals. The jam should thicken noticeably, although it will still be less thick when hot than when cold.
6. At the end of cooking, add rum, brandy or other strong drink to the jam and stir. Alcohol serves not only as an aroma and taste enhancer, but also as an antiseptic preservative. But you don't need to add it if the jam is sweet and boiled enough.
7. Put the jam packed in clean jars and covered with lids in the pantry or cellar.

Bon Appetit!

Gooseberry jam-five minutes for the winter

In this recipe, only gooseberry juice and pulp are used, and the dense skin is disposed of after grinding the berries. The jam turns out to be watery, with a very delicate texture.

Ingredients:

• Gooseberry - 3.5 kg.
• Sugar - 1.5 kg.

Cooking process:

1. Select the required amount of berries for making jam. They can be overripe or, conversely, greenish, with spots on the skin - for a treat according to this recipe, their appearance is not important. After removing the dry tails and washing the gooseberries, place them in a blender and chop them.
2. Heat the grated berries in a saucepan. As soon as the mass begins to boil, remove from heat and cool.
3. Rub the gooseberries through a colander or sieve so that the juice and pulp are squeezed out into the bowl, and squeeze the cake in a gauze bag, squeezing out the remaining juice, and discard.
4. Mix the resulting semi-liquid jam base with sugar and put on fire. Remove the foam from the boiled jam, reduce the power under the pan and cook the sweet mass for 5 minutes.
5. Jam-five minutes, similar to honey in color and consistency, pour into the jars and close them tightly. Do not worry that the berry dessert turned out to be liquid - after cooling it will thicken. It is better to serve such a delicacy with tea. If used as a baking filling, it will need to be mixed with thickeners.

Bon Appetit!

Gooseberry jam with orange through a meat grinder

Gooseberries are in good harmony with citrus fruits, borrowing their characteristic sourness. This recipe involves twisting gooseberries and oranges through a meat grinder right into the skin. The jam is golden honey in color with a pleasant citrus aroma.

Ingredients:

• Gooseberry - 2 kg.
• Sugar - 2 kg.
• Oranges - 3 pcs.

Cooking process:

1. Wash citrus and gooseberry berries, shake off water. Cut the oranges into several pieces; you do not need to remove the skin. Remove the tails and sepals from the gooseberries. After that, scroll both components in a meat grinder.If you think there are large pieces of orange remaining, repeat the chopping process.
2. Cover the orange-berry puree with sugar, stir and let stand for about half an hour. This will allow the sugar crystals to dissolve faster, which will prevent the mass from burning after being placed on fire.
3. Put the future jam in a bowl with a non-stick coating. While it boils, stir it with a spatula and remove the foam from the surface.
4. After boiling, reduce the heat to medium and continue cooking the jam for about 20 minutes. Stir the brew every 5 minutes so that the ingredients are evenly heat treated and mixed together.
5. Wash and sterilize the jam container. It is imperative to pour the finished delicacy only into dry jars. After closing with tight, clean lids, store jars of jam in a cool place.

Bon Appetit!

Thick gooseberry jam for the winter with gelatin

Adding gelatin to gooseberry dessert makes it thick, like a dense jelly. Do not increase the recommended dosage of the gelling agent, otherwise the taste of the jam will decrease.

Ingredients:

• Gooseberry - 1 kg.
• Sugar -1 kg.
• Water - ½ tbsp.
• Gelatin - 20 g.
• Vanilla - 1 stick.

Cooking process:

1. After peeling off the tails and washing in water, bring the gooseberry berries to a puree state using a meat grinder or blender.
2. Pour sugar on top of the berries and leave for 30-40 minutes to dissolve the sugar crystals.
3. While the sugar is being dissolved, soak the gelatin in cold water. Better to take gelatin, which needs to be soaked and heated, rather than instant gelatin. It should swell in water for about 40 minutes.
4. Place the berries with sugar on the stove and cook for 20 minutes over medium heat. It is imperative to stir the mass several times after short periods of time. At the end of cooking, put vanilla in the jam.
5. Heat the swollen gelatin in a small container so that all the crystals disintegrate, just do not let it boil. Then strain the solution through cheesecloth.
6. Pour the gelatinous solution into the jam (it should not boil at this time), stir for 1-2 minutes without removing from the heat, and then turn off the stove.
7. Put gooseberry jam-jelly in sterilized jars and close hermetically.

Bon Appetit!

Simple and delicious gooseberry and black currant jam

A mixture of gooseberries and black currants gives a spectacular burgundy color. Jam is made from mashed berries and boiled down to the desired density. If desired, some of the berries can be left intact.

Ingredients:

• Gooseberry - 1.5 kg.
• Black currant - 600 g.
• Sugar - 1.6 kg.
• Water - 200 ml.

Cooking process:

1. Wash and remove the gooseberry and currant tails. Set aside a quarter of the gooseberry. Chop the rest of the berries in any convenient way: with a meat grinder, blender or ceiling and rub through a sieve.
2. Mix the resulting puree with whole gooseberries and put on fire in a saucepan suitable for cooking on the stove. Add water and cook the berries for 20 minutes, stirring occasionally with a spatula or large spoon.
3. Add sugar and stir with hot berry puree. You can add more sugar as the currants can be sour. Taste the brew and cook for another 20 minutes, kneading the jam in a saucepan from the very bottom.
4. Remove the container with berries from the heat, hold for about an hour at room temperature and check the consistency of the jam. If it is not thick enough, you can cook for another 15-20 minutes.
5. Place hot jam in sterilized and dried jars, close with pre-boiled lids, and after cooling down, send them to the storage room for the blanks.

Bon Appetit!

Gooseberry and red currant jam

According to this recipe, jam-jelly of a pleasant red hue is obtained from the berries. Only juice and pulp are used for cooking, and cake can be used to make compote or jelly.

Ingredients:

• Red currant - 1 kg.
• Gooseberry - 0.6 kg.
• Sugar - 1.2 kg.

Cooking process:

1. Remove the remaining branches, flower ovaries from the berries and wash them under water.
2. Heat the red currants in a deep bowl with the help of a crush. Try to crush each berry so that the juice stands out as fully as possible. After that, spread cheesecloth or a thin cotton cloth in two layers, and put the crushed currants on it. Squeeze the juice into a clean bowl. Put the cake aside.
3. Hold the gooseberries in hot water for 30 minutes, then drain the water, and crush the berries too. You can scroll through a meat grinder or punch with a blender. Proceed with gooseberries as with currants. Then mix the juice of the two types of berries.
4. Pour sugar into the juice duo, dissolve it and put the mass on the fire. After boiling, simmer the jam for 30-40 minutes. First, it is imperative to remove the foam, and also stir the jam throughout the cooking time.
5. Sterilize the jars of your chosen volume, boil the lids for 3 minutes. Put jam in jars and close. Store in a cool place.

Bon Appetit!

Step-by-step recipe for gooseberries with lemon for the winter

This recipe requires more sugar than the classic gooseberry mono jam. The delicacy is obtained with sourness and a refreshing lemon aroma.

Ingredients:

• Gooseberry - 1 kg.
• Lemon - 1 pc.
• Sugar - 1.2 kg.
• Water - 200 ml.

Cooking process:

1. Gooseberries, peeled and washed, turn into mashed potatoes, breaking through with a blender. The recipe uses the entire berry mass, without dividing into pulp and cake.
2. Wash and chop the lemon: you can in a blender, or you can chop into small pieces with a knife.
3. Mix sugar with water and boil the syrup, bringing the solution to a boil and making sure that the crystals dissolve.
4. Pour lemon slices (or gruel) into the syrup and bring until boiling bubbles form.
5. Pour gooseberries into lemon syrup, cook for 7 minutes after mixing. Remove from heat and cool the brew. After cooling down, repeat the 7-minute boil. Let the mixture cool down again and let it boil again for 10 minutes.
6. In a hot state, put the jam in jars, sterilized before use, and screw the lids. Such jam is stored in a room with a temperature slightly below room temperature.

Bon Appetit!

Recipe for thick gooseberry jam in a slow cooker

To make jam in a slow cooker, you need to use the "stewing" mode. The berries must first be kneaded, and the jam will have to be cooked in three stages.

Ingredients:

• Gooseberry - 700 g.
• Sugar - 500 g.

Cooking process:

1. Gooseberries, after removing the tails and rinsing with water, crush with a crush or punch in a blender. Put it in a multicooker bowl and cover with sugar. Wait half an hour for the sugar to melt.
2. In the "extinguishing" mode, maintain the mass for 30 minutes. You do not need to close the bowl to prevent the jam from overflowing.
3. Stir the brew and skim as it forms.
4. When the unit turns off, take out the bowl with the berry mass and cool at room temperature.
5. After that, insert the bowl into the multicooker again, repeat the same mode for 15 minutes. Duplicate the cooling process, and then once again - the cooking process in the "quenching. Only the third time will it be enough to cook for 5 minutes after the first bubbles appear.
6. Sterilize cans on the stove, in the oven or in a multicooker. In the latter option, you need to select the "steaming" mode and use a container-steamer. Put jars in it, put lids and keep for 15-20 minutes. After processing, be sure to dry the jars.
7. Arrange the gooseberry jam in the prepared container and, tightly closing the lids, store in a cool room.

Bon Appetit!