Gooseberry jam with orange for the winter, and more simple recipes: five minutes, royal and emerald. Gooseberry jam with oranges

Our family loves sweet pepper, so we plant it every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them all the time. And every year I try to try something new. Pepper is a heat-loving and rather whimsical plant. About varietal and hybrid varieties of tasty and productive sweet pepper, which grows well with me, and will be discussed further. I live in central Russia.

Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. And what about those who do not have experience, but want to have houseplants at home - not stretched stunted specimens, but beautiful and healthy, not causing guilt by their extinction? For beginners and flower growers who are not burdened with a long experience, I will tell you about the main mistakes that are easy to avoid.

Lush cheesecakes in a pan with banana-apple confiture is another recipe for everyone's favorite dish. So that cheesecakes do not fall off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder and soda, and thirdly, the density of the dough - you can sculpt from it, it is not tight, but pliable. A good dough with a small amount of flour will come out only from good cottage cheese, and here again, see the “firstly” item.

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Any housewife knows that gooseberry blanks for the winter are healthy and tasty. Berries are rich in vitamins, microelements, fruit acids. Learn how to make a gooseberry delicacy so that it turns out fabulously tasty and beautiful in color.

Recipe for gooseberry jam with orange

For those who want to know how to cook gooseberry jam with orange, cookbooks or the Internet will help. The delicacy is prepared in various ways, adding fragrant ingredients. The recipe can be classic or not require cooking - both options are delicious, only the thermal processing method takes longer. The addition of citrus fruits in a certain proportion makes the dessert classic, gives a special taste, aroma and texture. You can use any kind of berries, but it is better to choose especially sweet, soft, large ones so that they are easier to boil.

Classic gooseberry jam with orange

Cooking traditional Russian cuisine gooseberry jam with orange for the winter requires the use of the following ingredients:

• gooseberry fruits - 1000 g;
• granulated sugar - 1000 g;
• orange fruits - 0.5 kg;
• vodka - 20 ml.

Step-by-step steps for making gooseberry jam with oranges for the winter:

1. Prepare the berries: rinse with water, cut off the tails. For juiciness, you can pierce each toothpick. Prepared ingredients are poured with vodka.
2. After 5 hours, the gooseberries are ready for cooking.
3. From citruses, remove the peel with your hands, soak in water to release bitterness for several hours, remove, dry, grate or cut into strips.
4. Mix berries, zest, cover with sugar, let it brew for 2 hours.
5. Put on fire, wait for boiling, turn off after 15 minutes.
6. Cool, boil again, pour into pre-sterilized jars, close with lids.
7. A royal dessert is obtained if each berry is first cleaned of seeds and half a walnut is added there.
8. To obtain a transparent consistency, boil the berries and cherry leaves, and then pour in sugar syrup.
9. Store jars in a dark, dry place.

Gooseberry jam for the winter with lemon and orange

Gooseberry jam with orange and lemon for the winter can be called unusually tasty, for which you will need to prepare:

• gooseberry fruits - 3 kg;
• orange fruits - 3 pcs.;
• lemon - 1 pc.;
• granulated sugar - 3 kg;
• water - 50 ml.

How to cook:

1. Rinse the fruits, peel the tails, cover with sugar, shake, pour water.
2. Put on fire, boil.
3. Cut the citrus fruits into cubes, remove the seeds, leave the zest.
4. Add to the mixture, cook for 1 hour over low heat.
5. Leave overnight, again expose to slow fire for half an hour, pour into prepared jars, roll up.
6. A variation of the manufacturing method will be boiling the berries separately from citrus fruits, rubbing them through a blender, mixing with citrus fruits - you get a thick jam.

Gooseberry jam without cooking

A fragrant raw gooseberry jam with oranges for the winter without cooking is quickly made, for which you should take:

• gooseberry fruits - 900 grams;
• large orange fruits - 3 pcs.;
• sugar - 1200 g or cane version - 900 g.

How to cook:

1. Sort the berries, cut off the stalks, wash.
2. Make an orange fillet: remove the skin, remove the white membranes. To do this, take a knife with a thin blade, remove the skin and subcortical layer, cut each slice by pointing the knife to the center. A sharp blade should move near the white film.
3. Mix the fillets, fruits, pour into a blender bowl, grind.
4. Pour sugar into the mixture, leave the dishes overnight at room temperature, stir occasionally with a wooden spoon.
5. The next morning, pour into jars, cork.
6. With this method, without cooking, you can make a treat by adding lemon, vanillin.

Gooseberry jam through a meat grinder

Another appetizing cooking method is gooseberry jam with orange for the winter using a meat grinder. You will need:

• ripe sweet, soft green gooseberries - 1000 g;
• granulated sugar - 1 cup;
• water - 200 ml;
• orange zest - from 2 fruits.

Manufacturing method:

1. Rinse the fruits, add water, boil until soft.
2. Pass through a meat grinder, add sugar.
3. Boil over low heat, boil for 15 minutes with occasional stirring, add the zest after 10 minutes.
4. If you use a slow cooker, then you should choose stewing, cook for half an hour.
5. Pour into jars, cork, wrap, after a day lower into a cold place.
6. If you use sliced ​​lemon instead of zest, then the delicacy will acquire a slight sourness and a pleasant aroma.
7. You can add banana and cinnamon to make a mixture that tastes like oriental sweets.

How did such a simple jam manage to take its rightful place in my mother's heart?

• Firstly, it can be made from the smallest and most nondescript gooseberries, which will allow you to use the entire crop without a trace.
• Secondly, this simple gooseberry jam according to this recipe does not need to be boiled - fast, easy and tasty, you do not need to stand at the stove and stir it endlessly with a spoon, this is especially appreciated in hot summer weather!
• Thirdly, for such jam, you can use lemons, which are easy to grow with your own hands. You can read how to grow and propagate lemons with your own hands.

A simple recipe for cooking: gooseberry jam with oranges and lemons without cooking

Once you know the recipe for this jam, you can't help but want to make it again and again.

To make gooseberry jam, we need:

• gooseberries - 3 kg;
• lemon - 2 pcs. (no pits and no zest);
• orange - 3 pcs. (pitted, but with zest);
• granulated sugar - 5 kg.

Cooking:

1. Gooseberries need to be thoroughly washed and all unnecessary ponytails removed, mom uses nail scissors.
2. Oranges and lemons are also washed and cut into slices. Now you need to remove all the bones. We do not touch the zest of the orange (it will still be useful to us), the lemon zest is not needed.
3. Lemons, along with orange zest and gooseberries, are twisted with a meat grinder or passed through a blender, as it suits you. Now you can’t tell if the berries were big or small.
4. The next step is to pour sugar on all this fruit and berry mixture, after placing it in a large and convenient container (mother uses a basin).
5. Mix everything and leave to infuse in the kitchen. It is necessary to periodically stir the mixture with a wooden spoon with a long handle. to completely dissolve the sugar.
6. Mom covers the basin itself with wet gauze, it is better stretched over the pelvis. After a day, the finished jam can be laid out in sterile glass containers and jars. You can use any container (under a nylon lid or under a screw cap).

Cooked jam should not be stored in the refrigerator, but at room temperature! There has never been a single time that it has become sugary or sour or fermented!

With such a delicious jam, it's great to drink tea on cold winter evenings, or use it to bake a roll or a pie, as well as with pancakes and pancakes!

Bon appetit!

One of the most popular berries in our latitudes is the gooseberry, a distant relative of the currant. In the old days in Rus' it was called "bersen". As a cultivated edible plant, it has been mentioned since the eleventh century, and two centuries later, the number of varieties of this shrub exceeded a thousand. Today, more than one and a half thousand varieties of this delicious sweet and sour berry are known in the world.

Composition and useful properties

Each gooseberry is like small pantry, containing such useful elements as:

These hypoallergenic berries are used for metabolic disorders, dysfunction of the digestive, urinary and cardiovascular systems, for edema, hypovitaminosis and anemia of various origins. They can be used to provide the body with iron, copper and phosphorus. The pectins contained in the gooseberry contribute to the removal of radionuclides and salts of heavy metals from the body.

All these the beneficial properties of the berry can be preserved in various culinary ways, including without the use of heat treatment. This is especially important for the preservation of ascorbic acid in the finished product, since the traditional boiling of berries deprives the products of this important component for health.

That is why gooseberry berries without cooking in the form of raw jam or mashed potatoes are gaining more and more popularity. Berry preparations according to these recipes retain up to seventy percent of the vitamin C they contain.

Berries in raw jam retain their smell and taste, but the raw jam itself turns out to be healthy, but not very interesting in terms of flavors. gooseberry jam. That is why other berries, fruits and spices are often added to gooseberries, in combination with which the palette of gooseberry flavors is revealed for connoisseurs with renewed vigor.

The most interesting is the combination of gooseberries with citrus fruits, including grapefruits, lemons and oranges.

The most popular are recipes for raw jam without cooking from gooseberries and oranges. At the same time, whole fruits, their pulp and even peel are used in recipes, which gives the finished product a special aroma and taste.

Orange, like gooseberries, contains monosaccharides, fiber, vitamins and minerals, including:

That is why this orange representative of citrus helps to strengthen the immune and digestive systems of the body, prevention of hypertension, gastrointestinal problems, beriberi, fluid retention in tissues, the occurrence of anemia and scurvy. Eating raw orange is good for tissue repair and healing, and its peel helps in the treatment of rheumatism and diseases of the cardiovascular system.

Orange is useful for obesity, is used as an antioxidant and anti-aging agent. Orange gives gooseberry blanks a unique taste and aroma. The combination of it and gooseberry opens up unlimited possibilities for cooks and allows them to create a variety of combinations of raw jams, sauces, fruit drinks, compotes, toppings for raw desserts and pastries without the use of boiling.

Recipes for making raw gooseberry and orange jam

The proposed recipes can be prepared from gooseberries and oranges of any variety. When preparing jam without boiling, you can combine berries of different colors according to your taste, take oranges with yellow, orange, pink, red and dark red pulp, infinitely expanding the palette of colors, tastes and smells.

Raw jams are not boiled, so they must be stored in a cool place. They can also be frozen in portions. For cooking according to the proposed recipes, it is best to use blenders and food processors. In the absence of such equipment, a meat grinder can be used.

Option 1 recipe for raw gooseberry and orange jam

Take a kilogram of gooseberries, the same amount of granulated sugar or powdered sugar and one large orange.

Wash and dry the fruits. Cut off the peel from the orange, it will come in handy for another recipe, and cut or quarter the citrus itself.

Grind the parts of the fruit and berries in any way possible.

Transfer the resulting mass in parts to glass, ceramic or enameled dishes of a suitable size and sprinkle with sugar. After tightening with cling film or covering with a towel or lid, set aside the container with mashed potatoes and wait for the juice to separate. Stir and set aside again until the sugar is completely dissolved. Arrange the product prepared without boiling in clean, dry and sterilized jars and seal tightly.

Store in a cool dark place.

Option 2 recipe for raw gooseberry and orange jam

Prepare a kilogram of gooseberries, three medium-sized oranges, a little less than a kilogram of brown sugar and a couple of pinches of ground cinnamon.

Sort and wash the gooseberries, removing the unusable berries.

Wash the oranges very carefully using a brush. Then cut into segments, removing the seeds.

Pass the berries and oranges, along with the peel, through a meat grinder with the smallest grate.

Transfer the mixture to a suitable bowl sprinkle the workpiece with a mixture of cinnamon and sugar. Cover with a towel or several layers of gauze and leave for at least eight hours until the sugar is completely dissolved.

It is most convenient to do this at night, in order to decompose it into clean jars in the morning and seal it hermetically.

Option 3 recipe for raw gooseberry and orange jam

To make jam without boiling according to this recipe, take one and a half kilograms of gooseberries, one large lemon (or two medium ones), a couple of large oranges and two kilograms of brown sugar. If you take white granulated sugar, you will need two and a half kilograms.

Rinse and sort the berries.

Wash oranges and lemons with a brush and scald with boiling water.

Zest from lemons and oranges cut with a fine grater. Cut off the rest of the skin. Cut the citruses into slices and remove the seeds.

Grind fruits and berries with a combine, meat grinder or blender. After shifting the resulting mass in parts into an enamel, ceramic or glass bowl and sprinkle with sugar. You can replace granulated sugar with powdered sugar. Cover the future jam with a clean cloth so that it can breathe and leave. In about eight or nine hours, your no-boil jam will be ready.

Place it in appropriate containers and seal tightly.

Store unboiled jam in a dry and cool place away from light.

Recipe for a spicy and aromatic gooseberry and orange sauce for meat and poultry

Gooseberry is a berry that can be called universal. From it are obtained unusual and tasty sauces to duck, turkey chicken, lamb and beef.

Like sweet jam, you can cook them the same way - without using jam.

Take a kilogram of prepared gooseberries, 300 grams of peeled garlic, greens from a bunch of cilantro or dill and a small piece of fresh hot red pepper (optional if you like spicy food).

Grind the berries, garlic, herbs and peppers with a food processor or blender, or pass through a meat grinder, setting the grate with the smallest cells.

You can complement the recipe by salting the sauce and/or adding vegetable oil to taste.

Transfer the finished sauce to suitable processed jars close tightly and store.

Store the sauce in the refrigerator!

What are gooseberry jams? Variety.

Especially tasty and original are cooked with various additives: other berries and fruits, nuts, spices. Gooseberries go very well with orange.

Homemade preparations with gooseberries for the winter were one of the favorite treats of Catherine the Great. Cooking gooseberry jam, as a rule, follows from slightly unripened berries, elastic and dense.

Today on our menu is delicious gooseberry jam with orange, which is also prepared in different ways.

Recipe for gooseberry jam with oranges

Ingredients:

• 1 kg gooseberries
• 1 kg sugar
• 1 orange

Gooseberries are best to choose strong, green.

How to cook gooseberry jam with orange:

1. Rinse and clean the gooseberries from the tails.

2. Wash the orange with soap, cut into several parts, remove all the seeds and mince the berries and oranges with the peel.

3. Pour in sugar and bring to a boil, stirring so as not to burn. Cool and let it brew for several hours.

4. Boil the jam for the second time for 10-15 minutes and pour into jars. It will be thick when it cools down, very fragrant, tasty and healthy.

Raw gooseberry jam with orange

Very popular today is jam without cooking or raw mashed potatoes. It retains the taste and smell of fresh berries, and cooks quickly. Raw jam retains up to 70% of vitamin C.

Ingredients:

• 1 kg ripe gooseberries
• 1 orange
• 1.2 kg sugar

How to make gooseberry and orange jam without cooking:

Order an energy saver and forget about the former huge expenses for light

1. Rinse the gooseberries well, remove the stems. It is important to dry it so that it does not ferment during storage. Pour into an enamel basin.

2. Peel the washed oranges, divide into slices and remove all films, leaving only, as the chefs say, "fillet". Pass through a meat grinder along with gooseberries.

3. Pour in sugar. Grind well, preferably with a wooden pestle. Leave cold gooseberry and orange jam to infuse for 10-12 hours.

4. Arrange in dry sterilized jars and seal with nylon lids.

Store in a cool, dark place. To keep raw gooseberries with oranges for the winter longer even at room temperature, add 2 kg of sugar per 1 kg of berry mass.

Gooseberry jam with orange peel recipe

This gooseberry jam is also called royal, although it is actually boiled.

Ingredients:

• 1 kg gooseberries
• peels of 2 oranges (fresh)
• 1.2 kg sugar
• 0.5 cups of water

Recipe for gooseberry jam with orange:

1. Rinse the gooseberries, cut off the tails, prick the berries with a fork in several places, sprinkle with sugar and leave for 6-8 hours.

2. Put the bowl on the fire, mix gently and pour in the water, bring to a boil, remove from heat and let cool.

3. Cook for the second time after boiling for 10 minutes, remove from heat again and cool.

4. During the third cooking, put the crushed orange peels cut into strips, soaked in cold water for 2 hours, and cook until tender.

A more tender jam will turn out if you skip the orange peels through a meat grinder.

5. Transfer hot gooseberry jam with oranges for the winter to jars and cover with parchment paper.