Gooseberry jelly for the winter - 10 easy recipes with photos step by step

Any housewife makes homework for the winter. Agree, it's nice to open a jar of fragrant gooseberry jelly for tea in winter. We have collected 10 easy jelly recipes.

Gooseberry jelly five-minute for the winter

Gooseberry jelly is a healthy and tasty treat that you can easily make yourself. It can be added to baked goods, cooked compote on its basis, or just drink tea with jelly.

Cooking time: 30 min.

Servings: 4-6.

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  Gooseberries must be sorted out, spoiled, tailed off and rinsed thoroughly.
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  Grind the gooseberries with a blender. Wipe the resulting mass through a fine sieve or filter through cheesecloth. This must be done in order to get rid of skins, seeds and twigs.
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  Add sugar to the gooseberries, mix. In a saucepan, bring the juice with sugar to a boil and turn off the stove.
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  For storing jelly, it is better to use small jars of 200-300 milliliters. We sterilize jars and lids. Pour the jelly into jars, close the lids tightly, let the jelly cool to room temperature and put it in the refrigerator for storage.

Bon Appetit!

Red gooseberry jelly for the winter

To make red gooseberry jelly, we only need two ingredients: berries and sugar. Its unique taste will remind you of warm summer days, and slight heat treatment will preserve useful vitamins.

Ingredients:

• Red gooseberry berries - 1 kg.
• Granulated sugar - 1 kg.

Cooking process:

1. We sort out the gooseberries from the spoiled ones, tear off the tails, rinse thoroughly and pour them into a colander so that the water is glass.
2. Grind the berries with a blender or food processor. Wipe the resulting berry mass through a sieve or squeeze through cheesecloth. The cake can then be used for cooking compote.
3. Pour sugar into gooseberry juice, mix. Heat the mass over low heat to 80 degrees, do not boil. This will preserve all the beneficial properties of the berries.
4. We pre-sterilize jars and lids. Pour the jelly into small jars and close with screw caps. Cool the jelly and put it in a cool place for storage.

Bon Appetit!

Green gooseberry jelly for the winter

This wonderful berry is second only to black currant in vitamin C content. Earlier, gooseberries were grown for making wine, for which it was nicknamed "northern grapes". Today, a huge number of gooseberry varieties are known, which are used in winemaking and cooking for the preparation of jellies, jams, sorbets and sauces.

Ingredients:

• Green gooseberries - 1 kg.
• Granulated sugar - 1 kg.
• Water - 2 tbsp.

Cooking process:

1. We sort out the gooseberries from the spoiled ones, carefully cut off the stalks, rinse under running water and pour into a colander so that the water is glass.
2. Sprinkle the green gooseberry berries with sugar, pour out the water, mix, cover the container with gauze or a thin towel, leave for a day.
3. After a day, we put the container with berries on the stove, stirring occasionally, bring the mass to a boil and turn off the stove. After a day, we repeat boiling and so it is necessary to do this seven times.
4. Pre-sterilize jars and lids. Pour jelly into jars and roll them up.

Bon Appetit!

Gooseberry jelly with orange through a meat grinder

When the fresh fruit season comes to an end, housewives try to make as many different preparations for the winter as possible. Gooseberry and orange make a very tasty combination.

Ingredients:

• Ripe gooseberries - 1.5 kg.
• Orange - 3 pcs.
• Granulated sugar - 1.5-2 kg.

Cooking process:

1. Sorting out gooseberry berries, it is better to give preference to ripe large fruits without traces of diseases and spoilage. We wash the berries and carefully, with a small knife, remove the stalks, pour the berries into a colander to glass the liquid. We wash the oranges and, without peeling off the skin, cut into slices.
2. We pass gooseberries and chopped oranges through a meat grinder. In a large saucepan, mix the fruit mass and sugar, put on the stove. Bring the future jelly to a boil over low heat and then cook for another 20-25 minutes.
3. We sterilize jars and lids in advance. We distribute the jelly among the jars, roll them up, wait until the jelly cools down and put it in a cool place for storage.

Bon Appetit!

Gooseberry jelly with gelatin

Jelly will appeal to both adults and children. And it can be easily prepared at home and even prepared for the winter. If you like jelly with a dense consistency, you can add gelatin to its composition.

Ingredients:

• Gooseberries - 1-1.5 kg.
• Granulated sugar - 1 kg.
• Gelatin - 10 gr.
• Water - 1 tbsp.

Cooking process:

1. We select gooseberries from unripe and spoiled ones, rinse thoroughly under running water, remove the tails and pour them on a towel to glass the liquid.
2. Pour water into the pan, add sugar to it, put the pan on the stove. Bring the contents of the pan to a boil, then add the gooseberries and cook everything together for 10-15 minutes, then remove from heat.
3. After the contents of the pan have cooled, add the gelatin and stir. We put the pan on the fire, bring the jam to a boil, cook over high heat, stirring constantly for 5 minutes.
4. We pre-sterilize jars and lids. Pour the jelly into jars and roll it up. Store seams in a cool, dark place.

Bon Appetit!

Gooseberry and black currant jelly

Gooseberries and currants ripen on the bushes at the same time. Healthy and tasty berries that go well together in desserts, juices and other homemade preparations.

Ingredients:

• Black currant berries - 1 kg.
• Gooseberries - 1.5-2 kg.
• Granulated sugar - 1.5 kg.

Cooking process:

1. We sort out the berries of black currants and gooseberries from the spoiled ones, remove the stalks and twigs, rinse thoroughly under running cold water.
2. Pour the berries into a large enamel container, pour in a glass of water and put on a slow fire, wait for the berries to let juice out. After that, remove the container from the stove and let its contents cool.
3. Mnem the boiled berries with a crush. Wipe the resulting mass through a sieve or separate the cake from the juice with a double-folded gauze.
4. We put the juice on the fire, add sugar to it at the rate of 1 to 1, cook for 10 minutes, stirring constantly, and remove the foam.
5. We sterilize jars and lids. Pour the jelly into the jars, leave them unopened for 1-2 days until the jelly hardens, then close the jars with screw lids and put them in a cool place for storage.

Bon Appetit!

Gooseberry and red currant jelly

Everyone knows the taste of childhood - red currant and gooseberry jelly. Delicious sweet and sour homemade dessert that contains a huge amount of vitamins and beneficial properties. It is very easy to prepare and store well.

Ingredients:

• Gooseberries - 600-800 gr.
• Red currant berries - 1 kg.
• Granulated sugar - 1 kg.

Cooking process:

1. We sort out the berries from the remnants of twigs and leaves, rinse under running water. Remove the tails and flower ovaries from the gooseberry berries.
2. Pour all the berries into a large bowl or saucepan, crush them with a wooden crush until a homogeneous gruel is formed.
3. Wipe the berry mixture through a fine sieve or squeeze through cheesecloth. The cake can be left for compote, and the squeezed juice is poured into a saucepan, add sugar to it and mix.
4. We put the pan on the stove, simmer the juice with sugar over low heat for 35-40 minutes.
5. We sterilize jars and lids for them. Pour hot jam into dry jars and seal tightly.

Bon Appetit!

Gooseberry jelly without cooking

To preserve all the beneficial properties and vitamins of ripe gooseberries, you should not get carried away with heat treatment. One of the options for such winter preparations can be jelly without cooking.

Ingredients:

• Gooseberries - 1 kg.
• Granulated sugar - 500-800 gr.

Cooking process:

1. We sort out the gooseberry berries, rinse thoroughly under running water, get rid of the stalks and flower ovaries.
2. Pour the gooseberries into a deep container, grind the berries with a blender, or you can use a food processor or meat grinder.
3. Grind the berry mass through a fine sieve or squeeze through cheesecloth. Warm up the puree from the berries in a water bath, add sugar to it and stir until the sugar dissolves. The proportions of sugar and puree should be equal, it will not hurt the recipe if there is more sugar.
4. Jars and lids for jelly are sterilized. Put sweet puree in dry jars, leave them in the cold for 6-8 hours until the jelly hardens. A healthy and tasty dessert is ready.

Bon Appetit!

Gooseberry Raspberry Jelly Recipe

Another very harmonious combination of berries is raspberry and gooseberry. Raspberries have a rather bright taste and aroma, so it is better to make some of the raspberries smaller.

Ingredients:

• Raspberries - 200-300 gr.
• Gooseberries - 600-900 gr.
• Granulated sugar - 1-1.5 kg.

Cooking process:

1. We sort out the gooseberry berries, remove the twigs and leaves, rinse, pour the berries into a colander so that the water is glass.
2. In a large container, crush the gooseberries with a crush until a homogeneous mass is formed, put the container on the stove, bring the puree to a boil and reduce the heat.
3. Add raspberries to the gooseberry, stir, bring to a boil, cook for 1-2 minutes and turn off the stove.
4. Wipe the berry mixture through a sieve or squeeze through cheesecloth. In a saucepan, add sugar to the resulting puree, the proportions should be 1 to 1, mix. We put the pan on the stove, bring to a boil and cook for another 20-30 minutes.
5. Pour jelly into sterilized dry jars, close them, wait for the contents of the jars to cool, and put the jelly in a cool place for storage.

Bon Appetit!

Gooseberry jelly with lemon

Gooseberries go well with most berries and fruits. Gooseberry and lemon, for example, make a delicious jelly with a zesty citrus flavor and aroma.

Ingredients:

• Gooseberries - 500 gr.
• Lemon - 1 pc.
• Granulated sugar - 500-600 gr.

Cooking process:

1. We sort out gooseberries from debris and bad berries. We wash the berries, pour them onto a clean towel so that the water is glass. We remove the tails and flower ovaries.
2. We wash the lemon without peeling it, cut it into slices and remove the seeds.
3. Pass the gooseberry and lemon wedges through a meat grinder or grind with a blender. In a large saucepan, combine the fruit mass and granulated sugar.
4. Cook the berry puree with sugar over low heat for 25-30 minutes, stirring constantly.
5. We sterilize jars and lids. Pour the jelly into the jars, close the screw cap. We leave the jelly to cool, then put the jars in a cool place. Jelly with gooseberry and lemon will be a pleasant addition to tea on a cold winter evening.

Bon Appetit!