Five-minute gooseberry jam for the winter

Five-minute gooseberry jam for the winter is a simple preparation that does not take much time, but is prepared using a different technology compared to regular jam. Depending on the recipe, it is cooked in 1–3 batches with breaks for cooling and only for 5 minutes from the start of boiling. As a result, gooseberries are well soaked in syrup, remain intact, and the taste and beneficial properties are preserved to the maximum.

Five-minute thick gooseberry jam for the winter - a simple recipe

“Five-minute” is the simplest and fastest way to prepare gooseberries for the winter, which is important when there is a large quantity of berries. The gooseberries will remain intact, and the syrup will become thick as the jam cools, since this berry contains a lot of natural pectin. The gooseberries are first boiled for a couple of minutes in clean water, and then the jam is cooked for exactly 5 minutes.

1. 
   Five-minute gooseberry jam for the winter is very easy to prepare. For jam, choose unripe gooseberries of any color or take a mixture of berries.Using sharp scissors, remove the ends of each berry. Then rinse the gooseberries well with cold water and shake off excess liquid in a colander.
2. 
   Place the prepared gooseberries in a bowl for making jam, add 200 ml of clean water and bring to a boil over high heat. Immediately remove the foam from the surface. Boil the berries for two minutes and add the calculated amount of sugar. Mix everything until the sugar is completely dissolved. Cook the jam over high heat for 3 minutes, skimming off the foam.
3. 
   Then reduce the heat and cook the jam for exactly 5 minutes.
4. 
   Sterilize the jars in advance and boil the lids. Pour hot gooseberries into jars for five minutes and seal tightly. Cool the jars upside down under a warm blanket, and then transfer them to a cool, dark place for storage. Good luck and delicious preparations!

Five-minute gooseberry jam with whole berries for the winter

Gooseberry desserts have 2-3 times fewer calories compared to cookies and sweets, so they can replace regular sweets, which is important for proper nutrition for children. To get a dessert with whole berries, soak the gooseberries in water overnight and then cook the gooseberries for five minutes in syrup, and a short cooking retains all the beneficial substances and taste of natural gooseberries in this berry.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions: 1.2 l.

Ingredients:

• Gooseberries – 1 kg.
• Sugar – 1.1 kg.
• Water – 2 tbsp.

Cooking process:

Step 1. For this jam, choose a good, unripe gooseberry and preferably green, which will be more beautiful. Peel the berries from the ends, rinse well and soak in cold water overnight.

Step 2. The next morning, drain the water from the gooseberries and measure out 2 cups of infusion for syrup.Pour the infusion into a bowl for making jam, dissolve the calculated amount of sugar in it and cook over low heat until slightly brownish. If a drop of syrup does not spread on the saucer or flow from the spoon like a stretching thread, then the syrup is ready.

Step 3. Pour the soaked gooseberries into the boiling syrup and mix gently.

Step 4. Boil the gooseberries in syrup for 5 minutes from the start of the boil. Carefully remove the foam from the surface of the jam towards the end of cooking.

Step 5. Pack the hot five-minute jam into pre-sterilized jars, seal it tightly and, after completely cooling, put it in a place for storing homemade preserves. This jam can be stored well in an apartment. Good luck and delicious preparations!

Five minutes of gooseberries through a meat grinder for the winter

Gooseberry grinding for five minutes through a meat grinder is a quicker and simpler option for preparing this berry, since it eliminates manipulations when making traditional jam: removing the ends, pricking the berries and drying them. For a thicker consistency, given the short cooking time, add jelly fix to the jam. Half the amount of sugar is added to the jam, and it is better to store such a preparation in a cold place.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 0.5 l.

Ingredients:

• Gooseberries – 500 gr.
• Sugar – 250 gr.
• “Zhelfix” – ½ pack.

Cooking process:

Step 1. For this preparation, choose a green gooseberry and preferably an unripe one, because the seeds in such a berry are small. Rinse the gooseberries well under running water and leave the ends.

Step 2. Grind the prepared gooseberries in a meat grinder with a fine grid. The resulting mass will be similar in color and taste to banana and kiwi puree.Pour this mixture into a bowl for making jam.

Step 3. In a bowl, mix half a bag of gelfix with two tablespoons of granulated sugar and pour this mixture over the chopped gooseberries.

Step 4. Place the bowl with the jam on the stove and over low heat, stirring with a wooden spatula, bring the mixture to a boil. Then add the rest of the sugar, mix again and cook the jam for 5 minutes from the start of the second boil. Carefully remove the foam from the surface.

Step 5. Pour the prepared five-minute jam into a clean, dry container or, if the volume of the preparation is large, into sterile jars, close with lids and, after cooling, store in the refrigerator.

Step 6. After complete cooling, the gooseberry mixture through a meat grinder will harden well for five minutes and will have a pleasant sweet and sour taste. Enjoy your tea!

Five-minute gooseberry and orange jam

Gooseberry jam is delicious on its own, but its taste can be complemented with citrus notes, which will make the dessert very aromatic. In this recipe we cook gooseberry sauce with orange for five minutes. Grind the ingredients into puree and add a food thickener for a thick consistency. Gooseberries for jam are suitable for any variety.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions: 1.2 l.

Ingredients:

• Gooseberries – 1 kg.
• Orange – 1 pc.
• Sugar – 750 gr.
• Thickener – 1 pack.
• Citric acid – ¼ tsp.

Cooking process:

Step 1. First of all, prepare the gooseberries chosen for jam correctly: remove the ends, rinse the berries under running water and remove excess liquid with a napkin. Transfer the gooseberries into a bowl for making jam. Rinse the orange well and carefully remove all the zest.Then extract the pulp, divide into small pieces and add to the gooseberries.

Step 2. Add citric acid to the gooseberries and grind everything with an immersion blender until smooth.

Step 3. Then bring the dishes with this mixture to a boil over low heat and stirring. Pour the calculated amount of sugar into the boiled jam, add thickener in the amount according to the instructions on the package and stir the mixture again until the sugar is completely dissolved.

Step 4. Bring the jam to a boil again and cook for exactly 5 minutes, skimming the foam from the surface. Place hot gooseberries and oranges into dry, sterile jars for five minutes and seal tightly.

Step 5. Place the jars on the lids and, after completely cooling, transfer them to a place for storing homemade preparations. Bon appetit!

Thick five-minute gooseberry jelly for the winter

Gooseberry jelly is considered by many to be the most worthy and delicious dessert for any table. Preparing jelly is easy. The gooseberries are crushed, rubbed on a sieve to remove seeds and peels, and then the berry mass is boiled with the addition of sugar and any thickener. In this recipe we prepare jelly from green gooseberries and with gelling sugar, since there is not enough natural pectin in this berry.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Gooseberries – 1 kg.
• Gelling sugar – 600 gr.

Cooking process:

Step 1. Prepare green gooseberries, and the jelly from them will be beautiful, as for regular jam and chop using any kitchen gadget.

Step 2. Pour the berry mass into a bowl for making jam and heat well over low heat.

Step 3. Then grind the hot mass onto a sieve to remove pieces of peel and seeds.From 1 kg of gooseberries, usually after grinding, 600 grams of jelly mass remain.

Step 4. Pour this mixture into the same pan.

Step 5. Pour the calculated amount of gelling sugar into it in portions and stir until completely dissolved.

Step 6. Bring the jelly to a boil over medium heat and stirring with a spatula and cook for exactly 5 minutes from the start of boiling.

Step 7. Pack the hot jelly quickly, as it immediately thickens, into sterile jars, filling them to the very top.

Step 8. Seal the jars hermetically and, after completely cooling, move them to a place for storing the blanks. When cooled, the texture of the five-minute gooseberry jelly will be quite dense. This jelly can be stored well in an apartment. Bon appetit!

Five minutes of gooseberries through a blender for the winter

Five-minute gooseberry jam through a blender always turns out homogeneous and similar in consistency to jam. In this recipe, you are invited to change this option a little and add some whole berries to the chopped gooseberries, zhelfix for thickness and flavor the dessert with cinnamon, which will make the dessert beautiful and very tasty.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Gooseberries – 1 kg.
• Sugar – 1 kg.
• Zhelfix – 20 gr.
• Cinnamon - to taste.

Cooking process:

Step 1. According to the recipe and the volume of your preparation, you need to measure the amount of berries, sugar and gelfix with cinnamon. Peel the gooseberries from the ends, remove damaged berries and rinse well.

Step 2. Pour most of the prepared gooseberries into a separate bowl and grind to a smooth puree using an immersion blender.

Step 3. Transfer the resulting puree into a bowl for making jam, add whole berries to it and put on low heat.

Step 4. Mix gelfix with two tablespoons of sugar. Pour this mixture into the berry mixture and bring to a boil with constant stirring with a spatula.

Step 5. Then add the rest of the sugar and cinnamon to the jam, mix again and cook everything for 5 minutes from the start of the boil.

Step 6. Pour hot jam into pre-sterilized jars for five minutes, seal tightly and cover with a warm blanket for a day for additional pasteurization. Transfer the completely cooled jam to a cool, dark place for storage. Good luck and delicious preparations!