Gooseberry jam with kiwi recipes. To prepare it you will need

Kiwi is hard to name seasonal fruit. It can be found on store shelves. all year round, only the price for it may differ depending on the season. But even with such an availability of these juicy green fruits, housewives often prepare kiwi jam, as they harmoniously emphasize and richen the taste of other winter and summer seasonal fruits (grapes, gooseberries, persimmons, apricots, tangerines).

Classic kiwi jam

The simplest (classic) recipe for this delicacy involves the use of only kiwi fruit and granulated sugar in the following proportions:

• 500 g kiwi;
• 750 g sugar.

Recipe step by step:

1. With any kiwi accessible way remove the skin, chop the pulp into cubes, sprinkle with sugar and set aside for at least an hour until the juice is released.
2. Then put the jam on the fire and boil after boiling for five minutes. Allow the compound to cool completely. Further, the procedure with a five-minute boiling and cooling is repeated three more times.
3. For long-term storage jam should be laid out in sterile jars, close iron lids and put away in the basement or pantry.

How to cook with banana

To cook winter kiwi and banana jam, for one small jar of fragrant blanks you need to take:

• 6 medium sized kiwi fruits;
• 1 large or 2 medium bananas;
• 300 g of granulated sugar;
• 10 g vanilla sugar;
• 1 lemon (juice)

Cooking method:

1. Grind the peeled kiwi fruit into small cubes, and mash the banana pulp with a fork into a puree. Connect prepared exotic fruits and pour freshly squeezed lemon juice. Bananas, apples, and other iron-rich fruits are prone to browning due to the oxidation of this trace element as a result of cutting the fruit. Lemon juice will help to avoid this, which will keep the color of the workpiece as beautiful as that of fresh fruit.
2. Pour both types of sugar into a container with fruit, mix and set aside for two hours. Then bring everything to a boil, boil for 20 minutes and cork in a sterile glass container.

Simple kiwi jam without cooking

This version of the "emerald" blank allows you to save all useful material and vitamins fresh fruit. But it is worth considering that the shelf life of such sweetness is less than that of jam prepared by heat treatment.

Ingredients for this treat:

• 700 g ripe fruits kiwi;
• 700 g white crystalline sugar.

How to cook without cooking:

1. Remove the skin from the kiwi fruit and grind into a puree. You can do this with a meat grinder or blender.
2. Combine fruit puree with the prescription amount of sugar, mix and arrange in clean and sterile jars. This jam can only be stored in the refrigerator.

Recipe for cooking with gelatin

Kiwi jam with gelatin turns out to be more viscous and thick. All this thanks to the gelling component. If you use "Jelfix" for jam, then it is laid along with fruits at the very beginning of cooking. Using regular gelatin the sequence of actions changes slightly, since boiling reduces its gelling properties to nothing.

List of ingredients:

• 500 g kiwi;
• 500 g of sugar;
• 14 g gelatin powder.

Cooking steps:

1. We clean and chop the kiwi. The method of grinding depends only on personal preferences: you can twist the fruit in a meat grinder or cut them into cubes with sides of at least 1 cm.
2. Fall asleep fruit cutting sugar and leave for a few hours to stand out enough juice. Soak instant gelatin in a separate container in 4-5 tablespoons of the released juice.
3. Boil kiwi with sugar for twenty minutes after boiling and turn off the heat. Transfer the swollen gelatin to the pan and stir until it is completely dissolved. Let the jam stand for 5 minutes and you can roll it into jars.

"Emerald" kiwi jam with gooseberries and grapes

The taste of grapes and gooseberries perfectly complements the kiwi. The only point: preference should be given to grape varieties with a light color of berries, the dense pulp of which is pitted.

For one serving of this jam you will need:

• 1000 g kiwi;
• 500 g gooseberries;
• 500 g of grapes;
• 50 ml lemon juice;
• 20 g lemon peel;
• 1250 g sugar.

Boiling sequence:

1. Sort gooseberries and grapes from the stalks, wash under running water, which is then allowed to drain well. After that, grind the berries into a puree. Peel the kiwi and cut into small cubes.
2. Fold the prepared berries in an enameled container, add lemon juice and sugar to them, mix and bring to a boil.
3. Add to boiled jam citrus peel, reduce the heat to medium and cook everything for no more than 20 minutes. After that, the workpiece can be decomposed into banks or cooled and eaten immediately.

Cooking with Lemon

Despite the fact that both of these fruits are not very sweet, kiwi jam with lemon turns out to be very tasty and unusually fragrant.

The composition of the workpiece includes:

• 1000 g kiwi;
• 2 lemons (one whole, the other - only juice);
• 900 g of sugar;
• 100 ml of water.

Progress:

1. Wash the lemons thoroughly with the hard side of a dish sponge or simply with a brush. Pour boiling water over. One citrus fruit cut into circles, from the other you need to squeeze the juice.
2. In a saucepan, combine water and 100 g of sugar, bring this syrup to a boil. Then send lemon slices into it and boil for 10 minutes. In the meantime, remove the skin from the kiwi, and cut the fruits themselves in the same way as citrus.
3. In a saucepan with boiled lemons, put kiwi, the rest of the sugar and pour in lemon juice. As soon as the jam boils, turn off the heat and leave the fruit in the syrup until it cools completely.
4. The next day, boil the jam, let it boil for 20 minutes, stirring from time to time and collecting foam.

It remains only to seal the composition in sterile jars and send it to storage in a dark and cool place.

Kiwi jam with apples

Apples, more familiar to our latitudes, rich in pectin and vitamins, also showed themselves well in a duet with exotic kiwi.

The proof of this was the recipe for a delicious and thick jam from:

• 2000 g of apples;
• 1000 g kiwi;
• 1000 g of sugar;
• 1 lemon;
• 200 ml of drinking water.

Cooking algorithm:

1. Wash the apples, peel them thinly, cut out the core, and cut the flesh into small cubes. Do the same with the kiwi pulp.
2. Pour water into the bottom of the pan, where the workpiece will be cooked, put the fruits there, sprinkling them with sugar, and squeeze the juice from the lemon on top.
3. Let the fruit stand for half an hour - an hour, then send the jam to the fire and cook for half an hour after boiling. cool down fruit pieces in syrup, then boil again and roll into prepared jars.

Unusual delicacy with persimmon

Even for those who don't like astringent taste persimmons, enjoy kiwi jam with this orange fruit.

To prepare it you will need:

• 1200 g kiwi;
• 500 g persimmon;
• 400 g of sugar;
• ½ lemon (juice);
• 10 g vanilla sugar.

Cooking:

1. Wash, peel and mash the fruits with a blender in a puree. Then add sugar and lemon juice to the resulting mixture.
2. In a heavy-bottomed bowl, bring the mixture fruit puree and sugar to a boil, reduce heat to medium and cook for another 5 to 10 minutes. Ready jam Arrange in jars and roll up the lids.

How to make with apricots

The highlight of this recipe is not only in the combination of the familiar and the exotic, but also in the light notes of brandy, which can be replaced with rum or cognac. It will turn out equally delicious.

For two half-liter jars of kiwi jam with apricots, you need to take:

• 200 g kiwi;
• 500 g of apricots;
• 750 g of sugar;
• 70 ml brandy;
• 5 g citric acid or the appropriate amount of lemon juice.

We prepare as follows:

1. Remove the pits from the apricots, and remove the skin from the kiwi. Next, chop the fruits into cubes.
2. In a deep container with a wide bottom, pour over the prepared fruit. alcoholic drink and sprinkle with sugar. Leave until the juice is released for at least an hour.
3. It remains to be added citric acid and cook over medium heat for a quarter of an hour after the start of boiling. Store jam in sterile jars.

In a slow cooker

To make kiwi jam in a small amount, for example, for tea, you only need:

• 5 kiwi fruits;
• 1 medium apple;
• 100 g of sugar;
• 30 ml lemon juice.

Cooking steps:

1. Wash and peel fruits. The apple will also need to cut the core. Next, cut everything into small pieces.
2. We send the crushed fruits, sugar and lemon juice to the multicooker bowl, mix and tightly close the lid of the gadget.
3. We cook jam at the maximum temperature for 15 minutes, using the "Cooking" option. After cooling, the jam can be transferred to a bowl and served.

Citrus recipe with tangerines

For another version of kiwi jam with the addition of other citrus fruits (tangerines), you will need:

• 500 g kiwi;
• 500 g tangerines (including the zest of one medium tangerine);
• 500 g of sugar;
• juice of ½ lemon or ¼ teaspoon citric acid.

Description of the cooking method:

1. Peel the tangerines, carefully remove all white veins and disassemble into slices. With a sharp knife, very carefully cut each lengthwise. Chop the peeled kiwi fruit into cubes.
2. Pour the fruit with sugar and after an hour of infusion send it to the fire. As soon as the mass begins to boil, add lemon juice (acid) and grated on the very fine grater tangerine zest.
3. Cook the confiture, stirring and removing the foam from its surface, until such a consistency that a drop of it slowly spreads over the plate.

A delicious emerald-colored delicacy is not only very tasty and healthy, but also simply extraordinarily beautiful. This great option vitamin cocktail for the winter, which both adults and children eat with pleasure.

Gooseberry is a berry known since time immemorial.

Due to the characteristic sourness, few people use it. fresh, but the jam will appeal to both adults and children.

In addition, it has been proven that this delicacy regular use protects the body from the effects of radiation, slows down the aging process and maintains immunity during seasonal vitamin starvation.

We have collected the best recipes for you on how to make gooseberry jam for the winter step by step.

Gooseberry jam - delicious recipes for the winter

There are a lot of ways to make gooseberry jam.

But they all unite general rules pre-training berries:

• the collected fruits are carefully sorted out, removing wrinkled, rotten and stained;
• carefully trim the ponytails;
• prick each berry with a toothpick or needle;
• during cooking, you need to regularly remove the foam.

How to cook royal gooseberry jam (royal jam)

The delicacy is truly royal.

For a kilogram of berries, you will need the same amount of sugar, half a spoonful of vanilla, a teaspoon of citric acid, 50 grams of vodka and 10 large cherry leaves.

Cooking:

1. Gooseberries are used unripe. Before boiling the berries, they are washed, the tails are cut off, an incision is made on the side and the seeds are removed.
2. Put the prepared fruits in a deep bowl, pour ice water over it and leave for 5-6 hours, and preferably overnight.
3. In the morning, pour washed cherry leaves with 1.5 liters of water, add lemon, bring to a boil, boil for 3-5 minutes, cool and strain.
4. Pour sugar, vanilla and vodka into the resulting broth. Boil and pour the resulting syrup over the berries. Let stand 15 minutes.
5. Drain the syrup, bring to a boil again and pour over the berries again for a quarter of an hour. Then put everything together on fire and boil for 7-10 minutes.
6. Pour jam into pre-prepared boiling jars.

Recipe for royal gooseberry jam with water

The jam prepared according to this recipe is not as thick as in the previous version:

1. A kilogram of berries, one and a half kilos of sugar, two glasses of water and a couple of sprigs of cherries or currants are taken for flavor.
2. Sort the berries, rinse, peel off the tails, make small cuts, shift with twigs.
3. Pour in water to cover a couple of cm and leave for 4-6 hours.
4. Then rinse. Add sugar to the water, boil the syrup.
5. Pour berries over them, bring to a boil, turn off and leave to cool for several hours.
6. Then again put on slow fire and bring to a boil again.

Remove the foam regularly during cooking.

Royal dessert - gooseberry jam according to classic recipes

The classic recipe for gooseberry jam is as follows: 300-400 grams of sugar is taken per kilogram of berries.

Cooking:

1. The berries are moved, filled with water for 3-5 hours.
2. After that, sugar is dissolved in the drained water, the berries are poured with boiling syrup again and left for a quarter of an hour.
3. Repeat the procedure three times and for the third time do not drain the syrup, but boil the berries with it together for about 20 minutes.
4. After pouring into pre-prepared and sterilized jars.

The royal dessert not only turns out to be very tasty. It also looks attractive. The berries retain their shape and the sourness left inside goes well with sweet syrup.

Royal gooseberry jam with walnuts

This is a recipe for true gourmets.

A kilogram of gooseberries takes a pound of peeled walnuts, a kilogram of sugar, a liter of water, a couple of star anise stars.

Cooking:

1. Carefully clean the gooseberries from the tails and seeds.
2. Place a walnut in the center of each berry.
3. While this jewelry work is being carried out, it is necessary to boil the syrup. It is very important not only to wait for the sugar to dissolve, but also to achieve the transparency of the liquid.
4. Pour stuffed berries with boiling syrup and leave overnight.
5. In the morning, put on a slow fire, add star anise and cook until boiling, then immediately pour into jars and roll up.

Royal jam is ready!

Emerald gooseberry jam

This jam is called "emerald" because it has a rich green color.

For him, you need to choose the right variety. Yellow and reddish berries are not suitable for this.

For a kilogram of gooseberries, 800 grams of sugar and half a spoonful of vanilla are taken.

Cooking:

1. We wash the berries, grind in a meat grinder or with a blender, mix with sugar and vanilla.
2. After they stand for a couple of hours and let more juice it is necessary to bring to a boil over low heat and, stirring constantly, boil for 5-7 minutes.

Note!

For cooking, it is better to use a pan with a non-stick surface.

Gooseberry jam with cherry leaves

Cherry leaves give ready-made delicacy original taste and aroma.

With them, the jam becomes more fragrant and rich.

A kilogram of gooseberries requires 500 ml of water, 1.2 kg of sugar and 20 large leaves cherries.

Cooking:

1. Rinse the berries, chop with a toothpick, pour water overnight.
2. In the morning, drain the water, put cherry leaves and sugar in it. Bring to a boil over low heat.
3. Leave to cool for a couple of hours and boil again over low heat.
4. Boil for the second time for 2-3 minutes. Cool and strain.
5. Pour the berries with ready-made syrup and cook until tender.
6. You can check by dropping on flat surface drop. If it thickens, then it's done. Arrange in pre-prepared banks and roll up.

Gooseberry jam in a slow cooker

Few modern women can do without a faithful assistant in the kitchen today.

In a slow cooker, you can cook any dish, including gooseberry jam for the winter:

1. Rinse 650-700 g of berries, sort, chop with a toothpick, put in a multicooker bowl and add 500 g of sugar.
2. Half an hour later, when the gooseberry starts the juice, turn on the "Extinguishing" mode for 30-40 minutes at open lid. Switch off and let cool slightly.
3. Then again bring to a boil in the “Extinguishing” mode and boil for 5 minutes.
4. When boiled for the third time, you can pour into jars.

Similarly, gooseberry jam is prepared in a bread machine. By the way, many models are already equipped with the “Jam” or “Jam” mode.

Five-minute gooseberry

A wonderful recipe that any modern housewife will appreciate.

In addition to saving time, maximum benefit is saved.

To prepare a liter of ready-made jam, you will need one kg of gooseberries, 400 g of sugar and a glass of water.

1. Cooking:
2. Mix water with sugar, bring to a boil over low heat, boil for 5 minutes.
3. Sort the berries, wash and prick each with a toothpick.
4. Pour in hot syrup, put on fire and cook for 5 minutes, stirring constantly and not letting the jam boil.
5. Pour into pre-washed and sterilized jars. Roll up.

Gooseberry jam with orange

This is an amazing delicacy. You are missing out on a lot if you don't try it.

A kilogram of sugar and two oranges are taken per kg of gooseberries. If the citrus is sour, then the amount of sugar should be increased.

Cooking:

1. Peel the orange from the stones, and then, together with the gooseberries, twist in a meat grinder.
2. The zest does not need to be removed. Just remember that there may be microbes on it, and be sure not only to wash the fruits, but also pour boiling water over them before cooking.
3. Mix the resulting mass with sugar, put on a slow fire and boil for 10 minutes after boiling, removing the resulting foam and stirring regularly.
4. Then pour into jars and roll up.
5. It is necessary to eat no earlier than 2 months after preparation. So the taste will be more saturated and the aroma more vivid.

Note!

After grinding and mixing with sugar, the mass can not be boiled, but poured into molds and frozen. In winter, it will be possible to use such sherbet for making compotes, add to desserts and a variety of homemade cakes.

Amber gooseberry jam

This delicacy got its name for the amazing color in ready-made. For a kilogram of green and unripe gooseberries, two or three handfuls of cherry leaves and a couple of twigs, 1.2 kg of sugar and 400 ml of water are taken.

Every year, remove the tail and seeds, put in a saucepan. Make a decoction of cherry leaves. To do this, after boiling, boil for 2-3 minutes. The main thing is that the liquid remains green. Leave the decoction for 10 hours.

Then strain the broth, add sugar, bring to a boil over low heat. At first it will be cloudy, but then it will become transparent. After that, pour them with berries, boil for 15 minutes, add twigs and boil for a couple more minutes.

The jam is ready. Can be bottled and rolled up. It is better not to take out the branches. They will give a richer flavor.

Black gooseberry jam - five minutes

The black gooseberry is an artificially bred hybrid of the blackcurrant and the common green gooseberry.

The berry has a double supply of vitamins and a more delicate taste.

It is very important that black gooseberries do not lose their properties during heat treatment.

To make jam, you need a kilogram of berries, the same amount of sugar, half a liter of water, a sprig of mint and a few currant or cherry leaves.

Cooking:

1. Sort the gooseberries, chop with a toothpick, put twigs and leaves to them, pour boiling syrup over them, cover with a lid and leave to brew for a couple of hours.
2. Then take out the twigs and leaves, and put the jam on the fire, bring to a boil and boil for 5 minutes.
3. Ready!! You can immediately pour into banks.

Gooseberry jam with whole berries

To prepare this delicacy any will do berry variety. The main difference from most recipes is that the berries are not pierced or peeled.

As a result, the gooseberries retain their shape, and the jam is very original due to the combination of the sourness of the berries and the sweetness of the syrup.

800-1.2 kg of sugar is taken per kilogram of gooseberries, depending on the sweetness of the berries.

Cooking:

• Cook syrup from sugar and half a liter of water.
• Boiling pour berries, leave for 6-7 hours. After the syrup, drain, bring to a boil again and pour over the berries again.
• Now let it sit for at least a couple of hours.
• For the third time after pouring over low heat, bring to a boil and boil for no more than 5 minutes.
• For additional flavor, vanilla or star anise can be added to the jam.

Gooseberry jam through a meat grinder

This jam is also called "raw".

Its secret is in the complete absence of heat treatment, thanks to which the berries retain their maximum benefit.

Berries and sugar are taken in the same amount.

Preference should be given to unripe fruits so that the skin is still dense. Gooseberries are passed through a meat grinder several times, covered with sugar and kneaded thoroughly.

In order for the jam to be well stored, attention should be paid to jars and lids.

Sterilize them over steam or in the oven.

Arrange the jam in prepared containers and roll up. Store in cellar or refrigerator.

Gooseberry and kiwi jam

An unusual combination, but it turns out very tasty.

For a kilogram of gooseberries, three medium-sized kiwis, a kilogram of sugar, and a sprig of mint are taken.

All ingredients except mint must be ground in a meat grinder, mixed with sugar, let it brew for several hours.

Then, together with mint, bring to a boil, boil for several minutes, remove the twigs and roll up.

At first, the jam will seem watery, but after a while, it will thicken.

Gooseberry jam with gelatin

This delicacy is a great recipe.

Its main advantage is in its consistency. In a jelly-like mass, the berries keep their shape perfectly.

The same amount of sugar, a glass of water, 100 g of gelatin and a sprig of cinnamon are taken per kilogram of gooseberries.

Cooking:

1. Boil syrup from water and sugar, add prepared berries to it, boil after boiling for 10 minutes.
2. When the jam has cooled, add gelatin and cinnamon to it, mix, put on fire again and boil for 4-5 minutes.
3. Pour hot into jars.
4. It will harden during storage.

Gooseberry jam with gelfix

Gelfix allows you to cook jam in just a few minutes.

It is created on the basis of pectin obtained from apples and citrus fruits, so that in addition to the jelly-like form that the delicacy acquires, it also turns out to give it additional benefits and aroma.

The same amount of sugar and a bag of Gelfix 1: 1 are taken per kilogram of gooseberries.

Cooking:

1. Sort the berries, grind, put in a saucepan.
2. Mix gelfix with two tablespoons of sugar, add to the gooseberries and mix.
3. Bring to a boil over low heat. Add the remaining sugar, mix again, boil and boil for 3-5 minutes.
4. Ready! You can put it in banks and try it in a month. It turns out very similar to marmalade.

Gooseberry jam with irga

The combination of sugary shadberry and sour gooseberry allows you to make jam with amazing taste and aroma.

No additional additives are needed.

Take a kilogram of each type of berries and 400 grams of sugar.

The fruits are ground, sprinkled with sugar, and after the juice is released, they are boiled for 10-15 minutes.

It is advisable to store the finished jam in the refrigerator.

Gooseberry jam on fructose

Those who are forbidden to eat sugar can make gooseberry jam with fructose.

The proportions are the same - a kilogram of berries and a kilogram of fructose.

Sort the berries, chop them so that the juice is released, mix with fructose, and after a few hours put on fire and cook in three stages until it thickens.

Gooseberry jam will appeal to both children and adults, but the main thing is not even the taste of this amazing delicacy but in his favor.

Prepare gooseberry jam according to our recipes!

Be sure to stock up on vitamins for the winter, believe me, you will not regret it!

Kiwi, or like this exotic berry also called Chinese gooseberries, has long ceased to be a curiosity. However, few people know that from this overseas fruit, which is sold today in any supermarket, you can cook delicious jam for the winter.
Recipe content:

When it comes to talking about jam, we involuntarily recall preparations from raspberries, strawberries, apricots. But not many people imagine how nutritious and original jam from an exotic fruit - kiwi can turn out. This berry is extremely useful, because. contains a storehouse of unique enzymes, vitamins and minerals. And its uniqueness lies in the fact that even after heat treatment, healing properties almost never get lost. In addition, kiwi jam can be made all year round, because. small furry berries are always present in the store.

How to cook kiwi jam - cooking features

How to make kiwi jam so that it is tasty, fragrant, stored for a long time and pleases every eater? It's not difficult at all if you know some subtleties.

• To prepare any kiwi jam, you need to buy only half-ripe fruits, hard, dense and hard to the touch. Juice will not flow out of them ahead of time. Although if you love liquid jam, then discounted fruits that are beaten and lost marketable condition. They can also be boiled.
• Enrich the taste of nutritious and healthy jam adding lemon juice, apple slices, banana or strawberries will help.
• Banana low-calorie kiwi jam will add not only satiety, but also density with energy value.
• Many kiwi jams are compared to gooseberry jams. However, these two types of jam are similar to each other only externally: a bright emerald hue. Their taste is completely different.
• It is worth noting that kiwi improves the digestion process, relieves the feeling of heaviness in the stomach, has a positive effect on appearance (improves skin condition, prevents the appearance of gray hair, helps in the fight against unnecessary fats). Kiwi has a positive effect on mood.

How to cook kiwi jam: a classic recipe

More attractive and tastier kiwi jam will make light fragrance freshly squeezed lemon juice.

• Calorie content per 100 g - 132 kcal.
• Number of servings - 2 kg
• Cooking time - 45 minutes

Ingredients:

• Kiwi - 1.5 kg
• Freshly squeezed lemon juice - 1 tbsp
• Sugar - 1 kg

Step-by-step preparation of kiwi jam according to the classic recipe:

1. Wash and peel the kiwi, removing it with a paring knife. Thus, cut the skin as thinly as possible.
2. After the pulp, cut into small slices and put in a thick-walled saucepan.
3. Sprinkle fruits with fresh lemon juice, mix and put on the stove, turning on low heat.
4. Boil the jam, stirring occasionally.
5. As soon as the pulp is boiled, add sugar and mix well.
6. Boil and cook over moderate heat for 15-20 minutes.
7. Pour the finished jam into prepared sterilized jars, seal with lids and store in the cellar after cooling.

Kiwi jam: five minutes

delicious five-minute vitamin jam from kiwi - unusual delicacy. This is a real natural antidepressant that can surprise guests, please relatives and pamper the kids.

Ingredients:

• Kiwi - 2 kg
• Sugar - 1.5 tbsp.
• Walnuts- A handful

Step-by-step preparation of kiwi jam in 5 minutes of cooking:

1. Wash the kiwi and remove the skin. Cut the fruit into half rings, put in a saucepan, layered with sugar.
2. Leave the fruit to release the juice.
3. Add finely chopped walnuts to the mass.
4. Move the pan to the stove, turn on the heat, and constantly stirring with a wooden spoon, cook until boiling.
5. Boil the kiwi for 5 minutes over medium heat.
6. Place the finished jam in sterilized jars and roll up with boiled lids.
7. Wrap the container with a warm woolen blanket and leave for a day until it cools completely.

Kiwi Jam: Banana Recipe

Homogeneous, rich and thick jam from kiwi for the winter, will help prepare a recipe with the addition of a banana. The soft pulp of the banana blends perfectly and juicy pulp kiwi.

Ingredients:

• Kiwi - 1.5 kg
• Bananas - 0.5 kg
• Sugar - 1.5 kg
• Citric acid - 1 tsp

Step-by-step preparation of jam from kiwi and banana:

1. Wash the kiwi fruit thoroughly, peel and chop into small cubes.
2. Remove the skin from the banana and puree with a blender.
3. Transfer chopped kiwi fruits to a thick-bottomed saucepan, add banana pulp, add citric acid and put on a small fire.
4. Boil the jam, stirring occasionally until the kiwi pulp is completely softened.
5. Enter sugar, mix and boil.
6. Boil the jam for 20 minutes.
7. Prepare sterile containers into which transfer the finished jam and roll up with sterile lids.
8. Turn the jars over, wrap them in a blanket and leave to cool completely. Store jam in any conditions.

Gooseberry - valuable for human body berry, rich in vitamins and minerals. Canning will help preserve this composition for a long period. Gooseberry and orange jam is good option tasty and healthy dessert for the winter. Citrus gives the delicacy a pleasant sourness and an attractive emerald-orange color. There are many recipes for this combination, which gives scope for choice according to taste preferences.

Gooseberry jam is useful no less than fresh berry. This is due great content pectin in it. Even after heat treatment, everything valuable in gooseberries is preserved. Therefore, jam will be a great help for the winter, when the body needs special support. To cook delicious gooseberry and orange jam, you should follow a series professional advice. First of all, it concerns the competent selection of berries and fruits:

1. Selected for jam unripe fruits, which are more elastic and dense. Then they will not burst under the influence of heat and will look beautiful in syrup. Overripe is more often used to make jam. The following varieties are ideal: Malachite, Generous, Masha. This rule does not apply raw jam from gooseberries, since in such a recipe twisting of the berry is implied.
2. A seed inclusion is removed from large berries: an incision is made on the side and they are carefully removed, capturing part of the pulp. Small berries are left whole, only pierced with a toothpick. Such manipulations are necessary for the best impregnation berries with sugar.
3. When rolling jam for the winter, it is permissible to report cherry leaves, which allows you to keep the pure green color of the jam.
4. It is important to choose the right dishes. Pans made of aluminum are not suitable, since there is a high probability of an oxidative reaction occurring when gooseberries come into contact with metal. It is ideal to take enameled containers.
5. Oranges are used with zest, and the pits and white layers are removed. The last components give the jam a bitter aftertaste. And to eliminate bitterness, fruits are immersed in boiling water for a quarter of an hour. Then they are transferred to ice water, and left for 10 hours.
6. If the recipe contains a bookmark of seasonings and spices, then it is more convenient to put them in canvas bags. At the end of cooking, they are easily removed.

So that gooseberry and orange jam is not digested, they are guided by 2 signs:

• the syrup becomes transparent, and foam collects in the center;
• when jam is dripped onto a plate, the drop retains its shape.

It is undesirable to keep gooseberry jam warm for a long time so as not to lose thin berry flavor And rich taste. And the color of the jam during digestion becomes not so bright.

Important! In many recipes for gooseberry jam, a meat grinder or blender is the main tool used to grind the ingredients.

There are up to 50 types of gooseberries, and there are many more varieties. Their difference lies in the color and size of the berries. They are mostly green, but there are: red, purple, black, yellow. Presented for the winter step by step recipes gooseberry jam with a photo is universal for any variety of berries.

Gooseberry jam with orange for the winter

Consider a simple recipe for gooseberry and orange jam for the winter. It will require the following ingredients:

• 1 kg of berries;
• 2-3 oranges;
• 1.3 kg of granulated sugar.

Green fruits are washed under running water and the twigs are removed. From oranges remove the orange zest, white skin and take out the grains from the pulp. Grind berries with fruits in a blender or grind in a meat grinder. Then pour sugar, stir and leave the resulting mixture for a couple of hours.

The next step is to put the jam with oranges on the stove and bring to a boil. After ten minutes of cooking, jam is poured into pre-prepared glass jars. Roll up hermetically for the winter, wrap with towels and allow time to cool. Ready jam is removed in the cellar or refrigerator. The video recipe can be found below.

Royal gooseberry jam

The recipe for gooseberry jam "royally" is popularly called emerald. For its preparation, it is necessary to select berries that have not reached maturity. Firm fruits without damage will do. Required composition:

• gooseberry fruits - 1 l;
• granulated sugar- 1 l. jar;
• filtered water - 400 ml.

First, the berries are sorted and excess inclusions are removed. The stalks are cut from the fruits, for which they use nail scissors. Wash and pierce each berry with a toothpick. Then they start cooking sweet syrup: dissolve sugar in water and boil for 6-7 minutes until the grains are completely dissolved.

Pour the fruits with the resulting syrup and insist for at least four hours. Then drain and boil again. Repeat this procedure 2-3 times. After the last call, the jam is distributed in a sterilized container, and twisted tightly for the winter. Turn the jars upside down and wait for complete cooling.

Advice! In the intervals between cooking, the jam is cooled without covering with a towel or lid.

gooseberry recipe with lemon

Gooseberry jam with orange and lemon comes out rich in taste and fragrant. And cooking it is not more difficult than usual. First of all, collect the necessary food set:

• 2.3 kg of sugar;
• 2 kg of berry fruits;
• 1 orange;
• 1 lemon;
• 5 g vanilla powder.

First of all, the skin is removed from the oranges, and the seeds are removed. The pulp is cut into slices and ground in a blender, together with berries. The resulting consistency is transferred to an enamel bowl, sprinkled with sugar and kept for several hours. After the due date, put on a hot stove for 20 minutes. Do not forget to stir, otherwise it will burn. Immediately pour the jam over the cooked glass containers and sealed for the winter. After cooling, they are removed for storage.

Important! Thanks to the inclusion of oranges and lemon in the composition, the jam is well stored all winter in room conditions.

Recipe for gooseberry jam with walnuts

One of best recipes gooseberry with oranges is a jam with the addition of walnuts. No wonder it is called "royal". Ingredient composition:

• 2-2.2 kg of berries;
• 450-500 g of nuts;
• 2.5 kg of granulated sugar;
• 200 ml natural honey.

The sorted and washed berries are covered with sugar. So that they start up the juice, they give them 10 hours to brew. Periodically, the composition is stirred so that the sugar melts faster. Walnuts are roasted dry hot pan until golden. Nuts and honey are added to the berries that let the juice in. The resulting mass is boiled for about a quarter of an hour. Lay hot jam in jars and seal for the winter.

Royal gooseberry jam with cherry leaves

Cherry leaves give a rich smell and taste of gooseberry jam. For conservation for the winter, you will need:

• 8-9 Art. berries;
• 3-4 cherry branches;
• 400 ml of water;
• 1.6 kg of sugar.

Advice! From this amount of products comes out, about three jars of jam, 500 ml each.

The berry is being prepared in a standard way: sorted, sorted, cut tails and washed. From large gooseberry you can remove the seeds, small ones are only pierced. They transfer it to a saucepan, they send it there cherry leaves pre-washed.

Water is added, and the composition is insisted for at least five hours. After that, the liquid is drained, and a syrup is made from it: sugar is added and boiled until the granules completely diverge. They put a berry in the bubbling syrup, turn it off and wait two hours. They resort to a similar technique 3-4 more times and package the finished jam along with the leaves in jars for the winter.

Gooseberries with sugar without cooking

This is the easiest gooseberry recipe for the winter without cooking. The downside is that the jam for the winter should be kept in the refrigerator. Required components:

• oranges - 3 pcs.;
• 1 kg of gooseberries;
• sugar sand - 2 kg.

The process of making jam for the winter begins with the usual actions - preparing berries and fruits. The stalks are cut from the gooseberries, then washed and dried for paper towels. Oranges are cut into pieces, the excess is removed from the inside and processed together with gooseberries in a blender.

They add sweet sand to the fruit and berry component and wait for dissolution. This usually takes half an hour. The jam is ready, it remains only to pack it in clean dishes and close the lids. Dessert is immediately removed to the basement for the winter.

Gooseberry and kiwi jam

An exotic taste is acquired by gooseberry and orange jam plus kiwi. There is a hint of strawberry. For jam for the winter you will need:

• 1 kg of fresh berries;
• 3-4 large oranges;
• 5 pieces. kiwi;
• 2 kg of sugar.

Oranges are peeled and pitted, cut into slices. Peel off the skin of the kiwi and cut the flesh into pieces. Transfer all blanks to a blender and grind. Then the homogeneous mass is flavored with sugar, mixed and brought to a boil over low heat.

They wait for the jam to cool completely and boil again, but keep it warm for 20-25 minutes. The consistency needs to thicken. The finished gooseberry and kiwi jam is laid out in jars and corked. For the winter they are taken to the cellar, where the temperature does not rise above 5 degrees.

Gooseberry jam with banana

No less successful gooseberry jam with bananas for the winter. Only this one exotic fruit put at the end of cooking, then the pieces remain intact. Ingredients for jam for the winter:

• gooseberries - 1.5 kg;
• oranges - 1-2 fruits;
• banana - 3 pcs.;
• sugar - 1.7 kg.

Branches are cut off from the berries, after which they are washed and slightly dried on paper sheets. Each berry is pierced so that they do not burst during cooking. Peel off the orange and finely grate. Together with the pulp, it is poured into gooseberries.

Add granulated sugar, mix thoroughly. They put on low intensity heating and boil the composition for about 10 minutes. 2-3 minutes before turning off, pieces of banana pulp are added. While still hot, the jam is poured into jars, and after cooling, they are rearranged in coolness for the winter.

Jam in a slow cooker

Gooseberry and orange jam is so easy to cook in a slow cooker that even a novice cook can handle it.

Important! The duration of cooking and the method depends on the intended use: for the winter or for eating right away. In the first case, they are stewed in several steps (at least 3 times), in the second, one is enough, lasting 1 hour.

Necessary components for jam with oranges and gooseberries for the winter:

• 1 kg of berry fruits;
• 3 oranges;
• 1 kg of sugar.

Prepare oranges with berries accordingly. Orange pulp is cut into pieces, for convenience. Fold it with berries in a blender container and grind. Pour the mass into the multicooker bowl by a quarter of the volume so that the jam does not overflow during the cooking process.

Add granulated sugar and mix. Exhibit the status "Extinguishing" on the device for half an hour. The valve is not closed. After boiling, the jam is removed from the surface of the foam. When the final signal sounds, the bowl is removed and the jam is cooled. Repeat the procedure 2 more times and lay out the gooseberry jam in containers for the winter.

Recipe for gooseberry jam five minutes

Among housewives, Pyatiminutka gooseberry jam for the winter is especially popular, which is stored without problems all winter. It does not require a lot of time and effort. Ingredients for jam for the winter:

• 600-650 g gooseberries;
• 2 oranges;
• 0.5 kg of sugar.

The collected berries are sorted out and cleaned of debris. The tails are torn off, and the fruits themselves are washed under running water, but they try not to injure them. Twist oranges and berries in a meat grinder or in a blender, add a two-hundred-gram cup of granulated sugar and mix.

Put on low heat and bring to a boil. Then add the rest of the sugar. They interfere again, wait 5 minutes and immediately pour the jam into jars. Close with capron or screw caps. Cleaned for the winter in a cool storage.

Important! Jars and lids are carefully processed: sterilized in the microwave or steamed for five minutes.

Gooseberry jam with vodka

On liter jar jam for the winter will be required, next quantity products:

• 1.6 kg of gooseberries;
• 3 kg of sugar;
• 4 tbsp. water;
• 400 ml of vodka;
• 4 handfuls of cherry leaves.

A strong gooseberry without cracks is selected. Wash it under running water and remove the tails. Cut off the top of each berry to extract the seeds from the inside. Pour into the berry composition cold water for 20-25 minutes. After that, the berries are thrown into a colander so that all the liquid is glassed.

Fold the berry in a separate bowl, pour in vodka and leave for an hour. After the allotted time, they are drained. Cherry leaves are placed in a saucepan with water and boiled 2 times, with intermediate cooling. First gooseberries are doused with boiling broth, then cold water.

Now they add sugar, gently stir and begin to cook the jam in several passes: bring to a boil and hold for 3-5 minutes, turn it off and repeat the steps after a few minutes. Don't forget to skim the foam off the top. Boil the jam in this way until it acquires the desired density. Lay gooseberry jam in dry jars, cover each with a piece of parchment and close nylon lids.

Jam Aroma of the East

Can't overlook one unusual recipe gooseberry jam for the winter. By adding all kinds of spices, it acquires exquisite notes of the East. Required Components:

• 1 kg of gooseberries;
• 1 kg of sugar;
• 200 ml of water;
• 1.5 tsp citric acid;
• 250 g raisins (pitted);
• 2-3 g cinnamon;
• 3 g ground ginger;
• 1 tsp vanilla sugar.

To prevent the berries from bursting under the influence high temperature resort to the following measures:

1. Pour 1.5 liters of water and, after boiling, pour 170 g of sugar with lemon powder.
2. Each berry is pierced with a needle or toothpick. The gooseberries are transferred to the boiling syrup and immediately the stove is turned off.
3. After 2 minutes, transfer the gooseberries with a slotted spoon to cold water. Such a technique will not allow the berry to crack.
4. Pour a glass of the remaining syrup into another pan and add all the granulated sugar. After boiling, put raisins and all spices (except vanillin).
5. After 15 minutes, gooseberries are added, and the jam is turned off.

Such gooseberry jam should not be interfered with, but rather shaken. The brew is left to cool for five hours, but nothing is covered from above. After the allotted time, the pot with jam is sent to the refrigerator, preferably overnight.

In the morning, re-boil and quickly turn off. After that, insist another 2-3 hours, so that the berries are fully nourished. final stage will bring the jam to a boil and add vanilla sugar. The delicacy is packaged in containers and closed for the winter.

Conclusion

Gooseberry and orange jam is called royal, which has come from ancient times. At that time, they were treated exclusively to special royalty. Such jam has always been considered a delicacy, despite the ease of preparation and the availability of the main ingredients. A inclusion various additives will transform the taste, which will not leave indifferent even a gourmet.

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