Gooseberry jelly for the winter

Gooseberry jelly for the winter is a simple and very tasty preparation of berries. Any housewife makes homemade rolls for the winter. Agree, it’s nice to open a jar of aromatic gooseberry jelly for tea in winter. We have collected 10 simple recipes for making jelly.

Five-minute gooseberry jelly for the winter

Gooseberry jelly is a healthy and tasty delicacy that you can easily prepare yourself. You can add it to baked goods, cook compote based on it, or simply drink tea with jelly.

Cooking time: 30 min.

Servings: 4-6.

1. 
   How to prepare gooseberry jelly for the winter using a simple recipe? The berries must be sorted, discarded, spoiled ones, tear off the tails and rinse thoroughly.
2. 
   Grind the gooseberries using a blender. Rub the resulting mass through a fine sieve or strain through cheesecloth. This must be done in order to get rid of skins, seeds and remnants of twigs.
3. 
   Add sugar to the gooseberries and mix.Bring the juice and sugar to a boil in a saucepan and turn off the stove.
4. 
   To store jelly, it is better to use small jars of 200-300 milliliters. We sterilize the 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 minor heat treatment will preserve healthy vitamins.

Ingredients:

• Red gooseberries – 1 kg.
• Granulated sugar – 1 kg.

Cooking process:

1. We sort out the gooseberries from spoiled ones, tear off the stems, rinse thoroughly and pour into a colander to drain.

2. Grind the berries using a blender or food processor. We rub the resulting berry mass through a sieve or squeeze it through cheesecloth. The cake can later be used to make compote.

3. Pour sugar into the gooseberry juice and mix. Heat the mass over low heat to 80 degrees, do not boil. This will preserve all the beneficial properties of the berries.

4. 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. Previously, gooseberries were grown to make wine, for which they were nicknamed “northern grapes.”Today, a huge number of gooseberry varieties are known, which are used in winemaking and cooking for making jellies, jams, sorbets and sauces.

Ingredients:

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

Cooking process:

1. We sort out the spoiled gooseberries, carefully cut off the stems, rinse under running water and pour into a colander to drain.

2. Sprinkle green gooseberries with sugar, pour out the water, mix, cover the container with gauze or a thin towel, and leave for a day.

3. After a day, place the container with the berries on the stove, stirring occasionally, bring the mixture to a boil and turn off the stove. After a day, we repeat the boiling and this must be done seven times.

4. Pre-sterilize the jars and lids. Pour the 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. A very tasty combination will come from gooseberries and oranges.

Ingredients:

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

Cooking process:

1. When sorting gooseberries, it is better to give preference to ripe large fruits without signs of disease or spoilage. We wash the berries and carefully, with a small knife, remove the stalks, pour the berries into a colander to drain the liquid. We wash the oranges and, without peeling the skin, cut them into slices.

2. Pass gooseberries and sliced ​​oranges through a meat grinder. In a large saucepan, mix the fruit mixture and sugar and place 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. Distribute the jelly into the jars, roll them up, wait until the jelly cools down and place in a cool place for storage.

Bon appetit!

Gooseberry jelly with gelatin

The jelly will appeal to both adults and children. And it can easily be prepared at home and even stored for the winter. If you like jelly with a thick 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 stems and pour them onto a towel to drain the liquid.

2. Pour water into the pan, add sugar to it, and place 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 the heat.

3. After the contents of the pan have cooled, add gelatin and mix. Place the pan on the fire, bring the jam to a boil, cook over high heat, stirring constantly for 5 minutes.

4. Pre-sterilize jars and lids. Pour the jelly into jars and roll up. It is better to store seams in a cool, dark place.

Bon appetit!

Gooseberry and blackcurrant 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 blackcurrant and gooseberries from spoiled ones, remove the stalks and branches, and rinse thoroughly under running cold water.

2. Pour the berries into a large enamel container, pour in a glass of water and place on low heat, waiting for the berries to release their juice. After this, remove the container from the stove and let its contents cool.

3. Mash the cooked berries using a masher. We rub the resulting mass through a sieve or separate the pulp from the juice using double-folded gauze.

4. Put the juice on the fire, add sugar to it at a ratio of 1 to 1, cook for 10 minutes, stirring constantly, and skim off the foam.

5. Sterilize jars and lids. Pour the jelly into jars, leave them uncovered for 1-2 days until the jelly hardens, then close the jars with screw caps and put them in a cool place for storage.

Bon appetit!

Gooseberry and redcurrant jelly

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

Ingredients:

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

Cooking process:

1. We sort the berries from the remains of twigs and leaves and wash them under running water. Remove the stems and flower ovaries from the gooseberries.

2. Pour all the berries into a large bowl or pan, crush them with a wooden masher until a homogeneous paste forms.

3. Rub the berry mixture through a fine sieve or squeeze through cheesecloth. You can leave the cake for compote, and pour the squeezed juice into a saucepan, add sugar to it and mix.

4. Place the pan on the stove and cook the juice and sugar over low heat for 35-40 minutes.

5.We sterilize jars and lids. Pour the 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 could be jelly without cooking.

Ingredients:

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

Cooking process:

1. We sort the gooseberries, wash them thoroughly under running water, and get rid of the stalks and flower ovaries.

2. Pour the gooseberries into a deep container, grind the berries using 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. Heat the berry puree 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 harm the recipe if there is more sugar.

4. Sterilize the jelly jars and lids. Place the sweet puree into dry jars and leave them in the cold for 6-8 hours until the jelly hardens. A healthy and tasty dessert is ready.

Bon appetit!

Gooseberry and raspberry jelly recipe

Another very harmonious combination of berries is raspberries and gooseberries. Raspberries have a fairly bright taste and aroma, so it is better to make a smaller portion of the raspberries.

Ingredients:

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

Cooking process:

1. We sort the gooseberries, remove the twigs and leaves, rinse them, pour the berries into a colander to drain the water.

2. In a large container, crush the gooseberries with a masher until a homogeneous mass is formed, place the container on the stove, bring the puree to a boil and reduce the heat.

3.Add raspberries to the gooseberries, stir, bring to a boil, cook for 1-2 minutes and turn off the stove.

4. Rub the berry mixture through a sieve or squeeze through cheesecloth. Add sugar to the resulting puree in a saucepan, the proportions should be 1 to 1, mix. Place the pan on the stove, bring to a boil and cook for another 20-30 minutes.

5. Pour the jelly into sterilized dry jars, close them, wait until the contents of the jars have cooled, and put the jelly in a cool place for storage.

Bon appetit!

Gooseberry jelly with lemon

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

Ingredients:

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

Cooking process:

1. We sort out the gooseberries from garbage and bad berries. We wash the berries and place them on a clean towel to drain. Remove the tails and flower ovaries.

2. Wash the lemon without peeling it, cut it into slices and remove the seeds.

3. Pass gooseberries and lemon slices through a meat grinder or grind with a blender. In a large saucepan, mix the fruit mixture and granulated sugar.

4. Cook the berry puree with sugar over low heat for 25-30 minutes, stirring constantly.

5. Sterilize jars and lids. Pour the jelly into jars and close with a screw cap. Leave the jelly to cool, then put the jars in a cool place. Gooseberry and lemon jelly will be a pleasant addition to tea on a cold winter evening.

Bon appetit!