Red gooseberries with lemon for the winter. Gooseberry jam with lemon and orange

How to make gooseberry jam? Recipes for the winter and without cooking are easy to prepare, and gooseberry blanks are unusually tasty and full of vitamins. The beneficial properties of gooseberries do not depend on the variety and color of the berries: each gooseberry is rich in vitamin A, C, E, PP, B vitamins, micro and macro elements - calcium, potassium, iron, zinc, magnesium and phosphorus.

The benefits of gooseberries are enormous, the berries have a diuretic, choleretic and mild laxative effect on the human body, are indicated for high blood pressure, bleeding and menstrual irregularities, gastritis with low acidity and diabetes. Eating gooseberries strengthens blood vessels and promotes rapid fat burning in obesity, helps fight anemia in pregnant women.

Gooseberries are contraindicated only in patients with a stomach ulcer or duodenum, enteritis or colitis. If no one in your family suffers from these diseases, be sure to choose a jam recipe to your liking and prepare this healthy berry.

First, let's talk about how to sterilize jars and prepare gooseberries for harvesting, and then move on to the 6 most the best recipes jams: five minutes, emerald with cherry leaves, royal with walnuts, with orange, with lemon and raw without cooking. The TestoVed site team hopes that each reader will find a recipe to their liking.

Sterilization of jars and preparation of gooseberries

If the jam rolls up for the winter, regardless of the recipe chosen, before starting cooking, it is imperative to prepare jars and lids. First you need to rinse both the jars and the lids with plenty of water. soapy water under hot water and then sterilize them with your preferred method.

Testoved advises. There are many ways to sterilize jars, but one of the simplest and most convenient is sterilization using an oven.

To sterilize the jars, after washing, put them in a cold oven and heat it to 150 ° C. After 15 minutes, turn off the oven and do not remove the jars until you are ready to transfer the finished hot jam into them.

To sterilize the lids, boil water in a saucepan and boil the lids for 2-3 minutes. Turn off the heat and leave the lids in the water until you need them, but at least 10 minutes.

How to remove pits from gooseberries?

For cooking gooseberries, it is better to choose a slightly unripe, strong, with an elastic skin. Gooseberries, like, for example, apricots, are rich in natural pectin, therefore, according to any recipe, jam from it thickens perfectly without adding a store-bought thickener.

Read:, tasty and thick - detailed recipe+ tips.

Some recipes for jam with whole berries require you to remove the seeds (pits) from the gooseberries. To do this, in the washed berries, you need to cut off the tails and the edge of the lower part with a knife or scissors, and then carefully remove the seeds with the tip of a knife, a pin or a hairpin. To make the sugar better absorbed during cooking, the berries can be chipped with a toothpick.

4 hours to prepare

15 min to prepare

280 kcal per 100 g

Five-minute gooseberry jam is the easiest gooseberry harvest recipe for the winter.

Gooseberries are rich in natural pectin, so there is no need to add store-bought thickeners to the workpiece.

Keep in mind that gooseberries are reluctant to release juice, so be sure to add water to the recipe, and it is also advisable to fill the gooseberries with sugar in advance and leave them for several hours, and preferably all night, in the refrigerator.

Ingredients

• gooseberries - 1 kg;
• sugar - 1 kg;
• water - 200 ml.

Cooking

1. Let's prepare the berry. We sort out the gooseberries, discard the damaged fruits, remove the tails. Rinse thoroughly and lay out on a clean towel to dry. We transfer the dried gooseberries to an enameled pan, cover with sugar and put in the refrigerator for at least 4 hours or overnight, so that the berries let the juice flow.
2. We take out the pan and fill the berries with water. Put on the stove and bring to a boil over low heat. Pour the rest granulated sugar stir with a wooden spatula. Remove foam as needed.
3. After boiling, cook for 5 minutes on low heat. Remove from heat, leave to cool completely.
4. We boil the cooled mass again, cook for 5 minutes, then cool. We repeat the procedure for the third time, but do not leave it to cool, but immediately lay out the hot jam in prepared sterile jars and roll up metal lids. Turn over, wrap with a blanket and cool. We store in the winter in a cool place.

Emerald gooseberry jam is made from slightly unripe berries. The right gooseberry for emerald jam- large, but with elastic skin, sour taste. Such a gooseberry will keep whole berries in jam.

To make the jam acquire a beautiful emerald hue and fragrant aroma, fresh cherry leaves are added to the recipe.

Ingredients

• gooseberries - 1.6 kg;
• fresh cherry leaves - 20 pcs.;
• water - 2 glasses;
• sugar - 1.5 kg.

Cooking

1. Let's prepare necessary ingredients: green gooseberries, fresh leaves cherries, water (preferably filtered) and sugar.
2. We thoroughly wash the berries, remove the gooseberry stalks and cut off the tails. Cut each berry and remove the seeds. As a result, about 1 kg of peeled pitted berries should remain.
3. Lay the berries in layers enamelware sufficient capacity, alternating with cherry leaves. Fill with cold filtered water and leave for at least 6 hours.
4. We drain the water through a colander (but do not pour it out!) And let the gooseberries dry a little. Strain water from gooseberries and bring to a boil.
5. Pour sugar into boiled water and boil the syrup for 3 minutes.
6. Remove the syrup from the heat and carefully, so as not to burn yourself, put the gooseberries in it. We leave at room temperature for 3 hours.
7. When the berry mass is infused, again put the pan on the fire and bring to a boil. Boil for 5-8 minutes and remove from heat. Again, leave at least 6 hours. Bring to a boil again, also boil for 5-8 minutes and again leave at room temperature for 5-6 hours. IN last time cook the jam for no more than 8 minutes.
8. Pour the jam into sterilized jars and roll up with metal lids. We turn the jars over, wrap them in a blanket and leave to cool completely.

Store the workpiece preferably in a cool place.

Like emerald, royal jam gooseberries are cooked from slightly unripe berries. For making jam, gooseberries are suitable for both green and red, depending on the desired color of the workpiece.

As in the previous recipe, to achieve a beautiful emerald hue, royal gooseberry jam with cherry leaves is prepared. For this green berry you need to pre-soak with cherry leaves, and then start making jam.

In classic royal recipe jam walnuts are placed inside each berry, but this task is quite troublesome and takes a lot of time, so we will fill only part of the berries with nuts and make jam with a surprise.

Ingredients

• dense not overripe gooseberries - 1 kg;
• walnuts - 200 g (or more if desired);
• sugar - 1.1 kg;
• water - half a glass.

Cooking

1. We prepare the ingredients. We wash the berries, clean them from the sepals and stalks, take out the seeds. We don't throw away the seeds. We cut the nuts with a knife not too finely so that a piece of the nut fits into the berry.
2. We fill the berries with nuts as much as enough. The more nuts you take, the more berries you can fill.
3. Put the seeds together with the pulp in a saucepan, fill with water and cook for 5 minutes. After five minutes, wipe the seeds through a sieve and discard. Pour sugar into the remaining liquid and bring the syrup to a boil over low heat.
4. After boiling, put the berries with nuts in the syrup. Mix carefully so that the nuts do not come out of the berries. Bring to a boil again and remove from heat. Leave at room temperature for 8-10 hours without closing the lid.
5. After the specified time, boil the mass again, and then again set aside for 8-10 hours. Bring to a boil a third time, boil for 5 minutes.
6. We lay out the jam in pre-sterilized jars and twist with metal lids or cork with nylon. Leave until completely cool. We store in a cool place.

If there is a desire and free time, for the recipe you can take large quantity walnuts and stuff each berry.

Useful gooseberry jam with orange in winter perfectly improves immunity and helps fight beriberi due to the rich vitamin composition of gooseberries and oranges. Oranges, like gooseberries, contain vitamins A, C, E and PP, strengthen the immune system and lower blood cholesterol levels.

Gooseberry jam with orange turns out to be very thick due to the high concentration of pectin in the berry and gelling properties orange peels, so there is no need to add thickeners during cooking. Berries are better to take green, slightly underripe, elastic to the touch.

Ingredients

• gooseberries - 1 kg;
• orange - 1 pc.;
• sugar - 1 kg.

Cooking

1. We thoroughly wash the gooseberries, cut off or cut off the tails. Wash the oranges thoroughly, cut into slices and remove the pits. We don't peel oranges!
2. Gooseberries, together with orange slices, are passed through a meat grinder until smooth.
3. We spread the fruit mass in a saucepan, add sugar and bring to a boil. Stir constantly so that the mixture does not burn.
4. After boiling, remove from the stove and set aside until the mass has completely cooled, at room temperature.
5. When the jam has cooled, put the saucepan back on the fire and bring to a boil. After boiling, cook for 15 minutes. Hot jam is immediately poured into sterile jars and sealed with metal or nylon lids. We turn the jars over, wrap them in a blanket and leave to cool.

You can store jam at room temperature - the acid in oranges will ensure the safety of the workpiece throughout the winter.

Another very healthy jam- from gooseberries with lemon. Lemon is rich not only in vitamin C, but also in five different B vitamins, carotene and vitamin PP.

It is useful to eat jam not only in winter to combat beriberi, but also all year round- harvesting improves metabolism, strengthens blood vessels, reduces arterial pressure and normalizes liver function.

Ingredients

• gooseberries - 1 kg;
• lemon - half;
• sugar - 1 kg;
• water - 350 ml.

Cooking

1. As in and previous recipes First, let's prepare the berries. We sort through the gooseberries, rinse thoroughly, cut off the tails. It is also advisable to prick each berry with toothpicks.
2. Cook the syrup: in a saucepan, mix water and sugar, bring to a boil. As soon as the syrup boils, put the gooseberries into it. Stir and cook for 20 minutes, skimming as needed.
3. My lemon, cut in half. One half is peeled and cut into pieces along with the peel. Dip the lemon slices into the pan, mix again and cook over low heat for 10 minutes.
   

   Find out right now: – step-by-step instruction+ cooking tricks.

4. Immediately lay out on previously sterilized jars, roll up, turn over and wrap. Leave until the jars are completely cool.

If you want to get a more uniform, jelly dessert texture without separate lemon slices, you can skip lemons with berries before cooking through a meat grinder.

Gooseberries are famous for their unique vitamin composition, but some of its useful properties are lost during cooking. Much more vitamins are stored in raw jam that has not undergone heat treatment.

Such a blank also has a minus - a short shelf life. Jam without cooking is not rolled under the lids and is stored exclusively in the refrigerator.

Ingredients

• gooseberries - 1 kg;
• lemon - 2 pcs.;
• sugar - 1 kg.

Cooking

1. We wash the berries, remove the tails and rinse well. Lemons are also washed, and then poured over with boiling water. Cut into small pieces take the pits out of the lemons.
2. We pass the berries together with slices of lemon through a meat grinder or chop with a combine. The resulting homogeneous mixture is transferred to a saucepan or bowl, covered with sugar and mixed. Refrigerate for 3-4 hours to dissolve the sugar.
3. Once again, mix well, lay out in dry sterile jars and close with nylon lids. We store strictly in the refrigerator.

As already mentioned above, raw jam it is not stored for a long time, so it is better to eat it immediately and not leave it until winter.

Friends, what kind of gooseberry jam do you cook? Share your recipes, ideas and feedback with TestoVed in the comments!

This is the most simple and good recipe from gooseberries for the winter, since such a “jam” does not require cooking, while it is well stored and retains all useful substances. It should be noted that the taste of the jam turns out to be quite unusual and very pleasant: the sourness of the lemon is unobtrusively felt, but the gooseberry does not taste at all, and if you do not know the composition, it is immediately difficult to understand what else, besides the lemon, is included in it.
In general, a tasty and pleasant “live” mass of vitamins is obtained, and a jar of such a delicacy will be especially in demand and useful in the cold autumn-winter period.

Gooseberries are valuable dietary product(43 kcal), it is also called the "northern grape". Gooseberries improve metabolism and promote increased urine output, cleansing the body of residual metabolic products.

By the abundance of vitamins, trace elements and other useful substances gooseberry surpasses many others: it contains a lot of vitamin C (more only in blackcurrant) and P (strengthens blood vessels), hematopoietic folic acid, serotonin (normalizes blood pressure and protects against oncology), pectin (removes salts of heavy metals), it has no equal in copper content, it also contains rare molybdenum and a lot of magnesium salts. These are only those substances, which are very much in it!

• Type of dish: jam
• Calorie content: 230 kcal

Therefore, to prepare for the future such valuable berry it is simply necessary and very important to try to preserve its beneficial properties as much as possible, which allows you to make this gooseberry recipe.

How to make gooseberry jam

Ingredients:

• gooseberries - 1 kg
• lemon - 2 pcs.
• sugar - 1.5 kg

Cooking:

1. Cut off the ponytails from the gooseberries with scissors, wash the gooseberries.

2. Lemons are also thoroughly washed and poured over with boiling water, then cut into pieces, take out the bones.

3. We pass gooseberries with lemons through a meat grinder (I don’t recommend using a blender - it’s not possible to grind everything evenly and finely), and then add sugar to the resulting mass, mix well and leave to infuse for 4-6 hours (you can overnight). During this time, the sugar will completely dissolve and jam will turn out without cooking.

4. We fill clean jars jam, close the lids and put in cool place(refrigerator or cellar).

I want to note that even the most sour gooseberry is suitable for this recipe: its taste is completely transformed and, surprisingly, sour lemon goes well with sour gooseberries and together they create a new and indescribable pleasant taste.

Other jam recipes:

Bon appetit and stay healthy! Leave your comments - feedback is very important!

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Gooseberries are a priceless berry, which is considered to be a real storehouse of vitamins and minerals. It is because of this that it is grown in almost every yard. However, the berry ripening season is too short to fully enjoy it. impeccable taste. This is the main reason that pushes us to have time to make it the most various blanks for the winter. Here are a few recipes that do not require cooking and allow you to save all the vitamins and minerals that gooseberries contain. Plus, this jam is stored for a very long time - about two years. Therefore, you can safely prepare a lot of jars of this yummy.

Gooseberry jam with lemon

Ingredients:

• sugar - one and a half kilograms;
• gooseberries - one kilogram;
• lemon - two pieces.

Step-by-step instruction:

Gooseberries must be sorted out, washed in clean water and remove the stems. Rinse the lemon. Grind berries and lemon with a meat grinder.

Add sugar to the bowl and mix the ingredients well. Leave for four hours until the granulated sugar is completely dissolved. After the specified time, arrange in jars and close them with lids.

Cooking time takes about one hour. It is necessary to store such a delicacy in the cellar, basement or refrigerator.

Gooseberry jam with lemon and orange

Ingredients:

• gooseberries (fruits must be green) - three kilograms;
• sugar - five kilograms;
• orange (pitted) with zest - three pieces;
• lemon (pitted) without zest - two pieces.

Step-by-step instruction:

1. Rinse the gooseberries in clean water, sort it out. Then, using nail scissors, cut off his tails.
2. We cut the orange and lemon into small slices, but keep in mind that citrus fruits must be pitted. At the same time, leave the zest of the orange, and remove from the lemon.
3. Grind gooseberries, lemon and orange with a meat grinder.
4. Now add sugar to the fruit-citrus gruel and leave for a day so that it can dissolve in the liquid. It is recommended to stir the contents of the container from time to time. That's just to do it best with a wooden spatula. Close the basin with gauze each time. And in order for it to hold better, you can slightly wet it.
5. After the specified time, distribute the jam into sterile jars. You can close the jars with any lids - screw, nylon.

Bon appetit!

Gooseberry jam with lemon and orange is very tasty, fragrant and with a pleasant aftertaste.

You can make jam from both red gooseberries and green gooseberries. In addition to orange and lemon, you can add to homemade treat favorite spicy notes, you can experiment with herbs - mint, lemon balm, etc.

Serving jam to the table is delicious even just like that, with a cup of tea, but it will be even tastier with ruddy toasts, cheesecakes or pancakes. Preparing jam is quite simple, so everyone can handle the recipe.

Prepare all the necessary ingredients according to the list.

Pour the whole gooseberry into a deep bowl, pour cool water, dry leaves and twigs will immediately float to the surface. The water must be drained, gooseberries rinse a few more times under running water.

The most difficult thing, for me personally, is the process of cleaning gooseberries - you need to take small scissors and cut off the gooseberry tails. To make this procedure easy and fast, you need to connect all members of the family.

Wash the lemon and orange with a stiff brush and a special detergent for fruits. Chop the citrus as desired, the pits will need to be removed. You can remove the skin from a lemon, if desired, but it is better to leave it on an orange.

Gooseberries, when it is completely peeled, put in the bowl of a kitchen blender, chop at high speed.

Add to gooseberry mass orange slices and lemon. Grind again the entire contents of the bowl.

Transfer the mass from the blender to a saucepan or saucepan. Pour granulated sugar into the gooseberries, mix and send to the fire.

Boil gooseberry jam for 25-30 minutes. By the end of cooking jam, it is necessary to prepare jars - wash with soda and sterilize, boil the lids in boiling water for 10 minutes.

Pack hot jam in sterile jars and immediately roll up. After putting the jars upside down, cover with a blanket and leave for a day. Gooseberry jam with lemon and orange is ready for the winter. Store jam in a cool place.

Bon appetit!

Gooseberries are rich in B vitamins, A, ascorbic acid, iron and other elements. Not all of them are able to withstand intensive heat treatment, which is why gooseberry jam, cooked traditional way, can not be compared with its fresh berry useful properties. Modern housewives prefer to cook gooseberry jam without cooking. Outwardly, it resembles jam, since without heat treatment it is impossible to prepare a delicacy for the winter from whole fruits that will not deteriorate for a long time. This does not make the dessert less appetizing than the famous "royal" jam. In terms of benefits, it surpasses the food that our grandmothers cooked from gooseberries.

Cooking features

Raw gooseberry jam is even easier to prepare than the traditional one, but to get the expected result, you need to know a few subtleties:

• To make jam without cooking, it is better to select a little unripe fruits. Their bones are still soft and will not spoil the taste of the dessert. Unripe berries contain more pectin, which gives cold-prepared jam a nice, jam-like consistency.
• When preparing gooseberries for cooking, they need to remove the "tails" and "stigmas". It is most convenient to do this with nail scissors.
• Prepared gooseberries must be washed under running water and dried. If the fruits are wet, the harvest from them will have a more watery appearance and will deteriorate faster. Gooseberries will dry out faster if spread on a towel that absorbs moisture well.
• Don't choose to cook gooseberry jam aluminum cookware. This material, coming into contact with acids, forms harmful substances.
• Before laying out cold jam in jars, you must wait until the sugar is completely dissolved in berry puree. For better preservation of the dessert, it can be sprinkled with sugar after distribution into jars. It will solidify, forming the so-called " sugar cork”, which protects the dessert from souring.
• Jars for gooseberry jam must be sterilized. Lids can be used both metal and plastic, but they must be boiled before use.
• Gooseberry jam will keep better if the main ingredient is supplemented with citrus fruits.

Gooseberry jam made without cooking can only be stored in the refrigerator. Some housewives risk keeping it at room temperature, but the dessert will not spoil for a longer time in the cold.

Classic gooseberry jam recipe without cooking

Composition (for 2 l):

• gooseberries - 1 kg;
• sugar - 1.5 kg.

Cooking method:

• Sort the gooseberry fruits, remove their “tails”. Wash the berries under running water. Dry by spreading on a towel.
• Scroll dried berries through a meat grinder. If the fruits are ripe and soft, you can use a blender to grind them.
• Mix the berry mass with sugar, leaving 100 g for sprinkling ready-made treats in order to create a "sugar plug".
• Cover the container with gooseberries with gauze, leave for 5-6 hours. Periodically stir the berry mass so that the sugar in it dissolves faster.
• Sterilize the jars, boil the lids.
• When the sugar is completely dissolved, spread the jam in prepared jars, pour a spoonful of sugar on top.
• Close jars tightly with prepared lids and refrigerate.

Gooseberry jam prepared according to classic recipe, has a harmonious taste and is well stored. Its color depends on the variety of gooseberries used to make the delicacy and the degree of ripeness of the fruit.

Gooseberry jam with lemon without boiling

Composition (for 2 l):

• gooseberries - 1 kg;
• lemons - 2 pcs.;
• sugar - 1.2 kg.

Cooking method:

• Wash your lemons. Cut into small pieces, remove the bones.
• crank lemon slices through a grinder.
• Prepare gooseberries by washing and drying them.
• Grind with a meat grinder.
• Combine gooseberry puree with lemon mass.
• Pour in sugar, mix.
• Leave at room temperature, stirring occasionally, until sugar is completely dissolved.
• Arrange the dessert in sterilized jars, seal and put in the refrigerator.

Thanks to the addition of lemon, gooseberry jam is better stored and acquires pleasant sour notes with a slight bitterness.

Gooseberry jam with oranges without cooking

Composition (per 2.5-2.75 l):

• gooseberries - 1 kg;
• oranges - 1 kg;
• sugar - 1.5 kg.

Cooking method:

• Pour boiling water over oranges and wash well, dry with a napkin.
• Grate zest from oranges. Disassemble the pulp into slices, clean from the films.
• Prepare the gooseberries: wash, dry, cut off the “tails”.
• Grind gooseberries and orange pulp with a blender or meat grinder.
• Add sugar and orange zest to the berry-fruit mass.
• For 6-8 hours (you can also overnight), put the jam in the refrigerator.
• TO next day sugar is completely dissolved.
• Arrange the dessert in sterilized jars, roll up, put in a cool place, best of all - in the refrigerator.

Gooseberry jam, cooked with oranges without boiling, is fragrant, has a pleasant color and is well stored.

Gooseberry jam used to be called "royal". Cooked in a cold way, it is not inferior in taste to the traditional one and also deserves a similar title.