Gooseberry jam for the winter

Gooseberry jam for the winter is both a delicious stand-alone dessert and a good filling option for baked goods. Due to the high pectin content in the berries, this jam turns out 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 minced, in others, whole berries are boiled.

A simple recipe for thick gooseberry jam for the winter

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

1. 
   How to make gooseberry jam for the winter using a simple recipe? Measure out the required amount of sugar, water and berries.The gooseberries should be green, but fairly ripe.
2. 
   Trim the dry ends and stems of the berries with a knife or sharp scissors.
3. 
   Pour the gooseberries into a saucepan with a stainless, enamel, ceramic or glass surface. Pour half a glass of hot water into it. Then close the container with a lid and wait a while for the gooseberries to steam.
4. 
   The next step is to drain half a glass of liquid from the berries, and turn the softened berries into puree using a meat grinder.
5. 
   Combine the liquid drained from the berries and half a kilogram of sugar in a saucepan and stir.
6. 
   Cook the syrup by bringing the sugar solution to a boil and stirring it.
7. 
   Place gooseberry puree into the resulting syrup, mix and place on the stove.
8. 
   Cook the jam for about 20 minutes until it thickens and changes color - darker. Be sure to stir the brew from time to time with a spatula.
9. 
   Place gooseberry jam in a clean, dry container. Choose the volume of jars at your discretion.
10. 
    Screw on the jars with lids that have been boiled in advance, or, if desired, roll them up. Jam can be stored at room temperature, but for long-term storage a cool room is better.

Bon appetit!

Step-by-step recipe for making red gooseberry jam

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

Ingredients:

• Gooseberries – 1 kg.
• Sugar – 1 kg.

Cooking process:

1. Prepare ripe gooseberries for making jam: wash them, remove dry elements on 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 ground well so that almost no dense particles remain. Instead of a food processor, you can use a meat grinder with a fine attachment.

3. If there is a lot of ungrinded mass left, rub the gooseberry puree through a sieve, removing the cake from the culinary process.

4. Mix the mushy part of the berry puree with sugar. Place the container on the stove and bring the mixture to 80 degrees. The fire should be low, and the contents of the container should be constantly stirred so that the sugar dissolves quickly. This completes the cooking process. The jam is not very thick, the berry mass remains half-raw. This product cannot be stored for a long time, so if you want to get a longer-lasting dessert, cook the jam longer - 15-20 minutes.

5. Pour gooseberry jam into sterile jars and close with clean lids. Store short-cooked jam in the refrigerator, and longer-cooked 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 put through a blender. To reveal the taste of gooseberries and more reliable storage, add a few tablespoons of strong alcohol (optional).

Ingredients:

• Gooseberries – 1.5 kg.
• Sugar – 1.5 kg.
• Rum (or other strong drink) – 70 ml.

Cooking process:

1. Remove the stems from gooseberries washed under water and remove any damage from the skin. Soak the berries in warm water for 1 hour.

2. Drain the water and pass the berries through some kind of chopping device: a meat grinder, a blender, or simply rub through a sieve. To obtain a uniform consistency, you can repeat the grinding process.

3.Place 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 should be kept low and the mixture should 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, cognac 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 sufficiently sweet and cooked.

7. Place the jam, packaged in clean jars and closed with lids, in the pantry or cellar.

Bon appetit!

Five-minute gooseberry jam 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 liquidy, with a very delicate texture.

Ingredients:

• Gooseberries – 3.5 kg.
• Sugar – 1.5 kg.

Cooking process:

1. Select the required volume of berries for making jam. They can be overripe or, on the contrary, greenish, with spots on the skin - their appearance is not important for the delicacy according to this recipe. After removing the dry tails and washing the gooseberries, place them in a blender and grind.

2. Heat the pureed berries in a saucepan. As soon as the mixture 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 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. Pour five-minute jam, similar to honey in both color and consistency, into jars and close them tightly. Don’t worry that the berry dessert is runny – it will thicken after it cools. This delicacy is best served with tea. If you use it as a filling for baked goods, you will need to mix it with thickeners.

Bon appetit!

Gooseberry jam with orange through a meat grinder

Gooseberries harmonize well with citrus fruits, borrowing their characteristic sourness. This recipe involves grinding gooseberries and oranges through a meat grinder directly with the skins. The jam is golden-honey in color with a pleasant citrus aroma.

Ingredients:

• Gooseberries – 2 kg.
• Sugar – 2 kg.
• Oranges – 3 pcs.

Cooking process:

1. Wash citrus fruits and gooseberries, shake off water. Cut the oranges into several parts; there is no need to remove the skin. Remove stems and sepals from gooseberries. Then grind both components in a meat grinder. If you feel like there are large pieces of orange left, repeat the chopping process.

2. Add sugar to the orange-berry puree, stir and let stand for about half an hour. This way the sugar crystals will begin to dissolve faster, which will prevent the mass from burning after being placed on the fire.

3. Place the future jam in a non-stick pan to cook. While it boils, stir it with a spatula and skim the foam from the surface.

4. After boiling, reduce the heat to medium and continue cooking the jam for about 20 minutes.You need to stir the brew every 5 minutes so that the ingredients are evenly subjected to heat treatment and mixed together.

5. Wash and sterilize the container for storing the jam. Be sure to pour the finished treat only into dry jars. After closing with tight, clean lids, store the jam jars in a cool place.

Bon appetit!

Thick gooseberry jam for the winter with gelatin

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

Ingredients:

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

Cooking process:

1. After peeling the stems and washing them in water, puree the gooseberries using a meat grinder or blender.

2. Sprinkle sugar on top of the berries and leave for 30-40 minutes to dissolve the sugar crystals.

3. While the sugar is dissolving, soak the gelatin in cold water. It is better to take gelatin, which needs to be soaked and heated, rather than instant. 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. Be sure to stir the mixture several times at short intervals. At the end of cooking, add vanilla to the jam.

5. Heat the swollen gelatin in a small container until all the crystals disintegrate, just do not let it boil. Then strain the solution through cheesecloth.

6. Pour the gelatin 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. Place gooseberry jam-jelly into sterilized jars and seal tightly.

Bon appetit!

Simple and delicious gooseberry and blackcurrant jam

A mixture of gooseberries and blackcurrants produces a striking burgundy color. Jam is made from pureed berries and boiled to the desired thickness. If desired, some of the berries can be left whole.

Ingredients:

• Gooseberries – 1.5 kg.
• Black currant – 600 g.
• Sugar – 1.6 kg.
• Water – 200 ml.

Cooking process:

1. Wash and remove stems from gooseberries and currants. Set a quarter of the gooseberries aside. Grind the remaining berries in any convenient way: with a meat grinder, blender or crush 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 them occasionally with a spatula or large spoon.

3. Add sugar and stir with hot berry puree. You can add more sugar as currants can be sour. Taste the brew and cook for another 20 minutes, stirring the jam in the pan 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 the hot jam in sterilized and dried jars, close with previously boiled lids, and after cooling, send to the storage room for preparations.

Bon appetit!

Gooseberry and redcurrant jam

This recipe uses berries to make jam-jelly of a pleasant red hue. Only the juice and pulp are used for cooking, and the cake can be used to prepare compote or jelly.

Ingredients:

• Red currants – 1 kg.
• Gooseberries – 0.6 kg.
• Sugar – 1.2 kg.

Cooking process:

1.Remove remaining twigs and flower ovaries from the berries and wash them under water.

2. Crush the red currants in a deep bowl using a masher. Try to crush each berry so that the juice is released as completely as possible. Afterwards, spread gauze or thin cotton cloth in two layers and place crushed currants on it. Squeeze the juice into a clean container. Put the cake aside.

3. Soak the gooseberries in hot water for 30 minutes, then drain the water and crush the berries too. You can grind it through a meat grinder or punch it with a blender. Proceed with gooseberries as with currants. Then mix the juice of two types of berries.

4. Pour sugar into the juice duet, dissolve it and put the mixture on fire. After boiling, cook the jam over low heat for 30-40 minutes. Be sure to skim off the foam first and stir the jam throughout the cooking time.

5. Sterilize jars of your chosen volume and boil the lids for 3 minutes. Place jam into 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 classic gooseberry jam. The delicacy is sour and has a refreshing lemon aroma.

Ingredients:

• Gooseberries – 1 kg.
• Lemon – 1 pc.
• Sugar – 1.2 kg.
• Water – 200 ml.

Cooking process:

1. Gooseberries, peeled and washed, turn into puree by punching with a blender. The recipe uses the entire berry mass, without separating it into pulp and cake.

2. Wash and chop the lemon: you can use a blender, or you can chop it into small pieces with a knife.

3. Mix sugar with water and cook the syrup, bringing the solution to a boil and making sure that the crystals dissolve.

4.Pour lemon slices (or pulp) into the syrup and bring to boiling bubbles.

5. Pour gooseberries into the syrup with lemon, and after stirring the mixture, cook for 7 minutes. Remove from heat and cool the brew. After cooling, repeat cooking for 7 minutes. Let the mixture cool again and cook again for 10 minutes.

6. While hot, put the jam into jars, sterilized before use, and screw on the lids. This jam is stored in a room at a temperature slightly below room temperature.

Bon appetit!

Recipe for thick gooseberry jam in a slow cooker

To prepare jam in a slow cooker, you need to use the “stew” mode. The berries must first be mashed, and the jam will have to be cooked in three stages.

Ingredients:

• Gooseberries – 700 g.
• Sugar – 500 g.

Cooking process:

1. After removing the stems and rinsing with water, crush the gooseberries with a masher or puree them in a blender. Place it in a multicooker bowl and cover with sugar. Wait half an hour for the sugar to begin to melt.

2. In the “quenching” mode, keep the mixture for 30 minutes. There is no need to cover the bowl to prevent the jam from overflowing.

3. Stir the brew and skim off the foam as it forms.

4. When the unit turns off, take out the bowl with the berry mixture and cool at room temperature.

5. Then reinsert the bowl into the multicooker and repeat the same mode for 15 minutes. Repeat the cooling process, and then repeat the cooking process in the “stew” mode. Only the third time, 5 minutes of cooking after the first bubbles appear will be enough.

6. Sterilize the jars on the stove, in the oven or in a slow cooker. In the latter option, you need to select the “steaming” mode and use a steamer container.Place the jars in it, put the lids on and keep for 15-20 minutes. After processing, be sure to dry the jars.

7. Place gooseberry jam into prepared containers and, tightly closing the lids, store in a cool room.

Bon appetit!