Preparations for the winter. gooseberry jelly

Gooseberries are an amazing berry, from which many useful preparations for the winter are obtained: jam, jam, compote, adjika and sauces as excellent additions to meat dishes. But the favorite of most housewives is gooseberry jelly with orange. This delicacy is just a storehouse of vitamins and minerals. The composition of the berries includes potassium, calcium, phosphorus, iron, as well as pectins - substances that neutralize the negative impact on the intestines of heavy metals. There are several varieties of this crop - white, yellow, light green, but chokeberry varieties of gooseberries are especially valuable for making jelly, it is from them that a high-quality and most useful product is obtained.

Preparing berries

The choice of berries should be taken responsibly, it is better to give preference to dark, large and ripe fruits without traces of fungal and other diseases. The most delicious jelly is obtained if it is made from, Prunes, Chernomor, Russian.

Before you start cooking gooseberry jelly with oranges, you should familiarize yourself with the rules for preparing fruits and citrus fruits:

• berries must be carefully sorted out, twigs and inflorescences removed, it is most convenient to use kitchen scissors for this purpose;
• place the processed fruits in any wide container, pour water and leave for at least 40 minutes, after the specified time, the berries must be poured into a colander, rinsed and dried;
• it is recommended to pour oranges with boiling water, wipe dry and cut into small slices, removing the seeds.

After completing the primary processing of the products, you can proceed directly to the preparation of gooseberry jelly with oranges. There are many recipes, but regardless of your choice, you must respect the proportions of berries and sugar. Pectin has a direct impact on the required amount of sugar. The more this substance is in the fruits, the more sugar is needed to prepare a winter treat.

Classic recipe for gooseberry jelly with oranges for the winter

Step-by-step instructions for gooseberry jelly with oranges for the winter will allow you to easily prepare a tasty and healthy treat, even if this is your first culinary experience. Gooseberries with citrus fruits are an excellent flavor combination, and if you didn’t like preparations from this berry before, then you are guaranteed not to be able to refuse such a jelly.

So, the classic recipe involves the use of the following components:

• 1.5 kg of fresh gooseberries;
• 3 juicy oranges;
• 2 kg of sugar.

Cooking steps:

Watch the time and avoid overcooking foods, as prolonged heat treatment leads to the destruction of pectin.

Gooseberry jelly with oranges and gelatin

When preparing jelly with orange and gelatin, it is possible to achieve an even more gelling effect. To create a thick mass, we need:

• 1 kg of unripe gooseberries;
• 2 oranges;
• 250 ml of water;
• 100 g of sugar;
• 100 g of gelatin;
• 1 vanilla stick.

Procedure:

Don't flip the ban ki after seaming, this can disrupt the gelling process.

Gooseberry jelly with orange and lemon without cooking

Another common recipe is gooseberry jelly with oranges and lemon. Oranges are rich in vitamin C, contain sugar and essential oils, and lemons contain other useful substances - phosphorus, carotene, calcium salts, vitamins B and PP. This combination has a particularly beneficial effect on the immune system in the winter, when the body suffers from a lack of vitamins and minerals. Just 2-3 tablespoons of gooseberry jelly daily can prevent beriberi. The recipe for gooseberry jelly with oranges and lemon without cooking is a real find for young housewives!

For cooking you will need the following products:

• 1.5 kg of ripe gooseberries;
• 2 large oranges;
• 1 large lemon;
• 2.3 kg of sugar.

Procurement stages:

Having prepared gooseberry jelly with oranges and lemon for the winter, you will enjoy a delicious and fragrant delicacy, remembering the hot summer. Such a thick preparation goes well with crispy toast, pancakes and pancakes, cheesecakes and meatballs. Even a spoonful of jelly along with a mug of hot tea will certainly energize you and provide a good mood.

What is not made from this amazing berry, jam, which is called royal, jelly, compotes, adjika, sauces for meat dishes. Gooseberry blanks for the winter are very diverse. I want to present some recipes, simply because I grow this berry myself and love it very much.

• 1 Gooseberry for the winter, preparation
  • 1.1 What to cook from gooseberries for the winter
    • 1.1.1 Gooseberry compote for the winter
    • 1.1.2 Gooseberries with orange for the winter
    • 1.1.3 Gooseberry jelly recipe for the winter
    • 1.1.4 Gooseberry compote with oranges for the winter
    • 1.1.5 Gooseberry jam with oranges for the winter
    • 1.1.6 Currant gooseberry jam for the winter
    • 1.1.7 Gooseberry jelly with orange
    • 1.1.8 Pickled gooseberries for the winter
    • 1.1.9 Gooseberry sauce for the winter
    • 1.1.10 Gooseberry sauce with garlic for the winter
    • 1.1.11 Gooseberry adjika for the winter, recipe

Gooseberries for the winter, preparation

A large number of completely unusual and different gooseberry recipes provide for the correct preparation of the berry. There are recipes for which you can use "illiquid", slightly overripe or mashed berries. But most recipes require a good look and ripeness, because not only the appearance of the final product depends on this, but also its shelf life. After all, most likely, spoiled berries will cause fermentation faster.

It’s good when gooseberries grow in a summer cottage, when you can come and collect at any time. here you need to watch so that the berries do not overripe, do not become soft. Sometimes in extreme heat, in the sun, they “bake” quite quickly.

If you buy berries in the market, you should try to choose berries of the same size and ripeness whenever possible. Some simply interfere with several varieties, large-fruited and small-fruited. The time for heat treatment is different, small ones will already boil, and large ones will still be intact.

Collecting gooseberries is difficult if you have varieties with thorns, but now they are increasingly being abandoned. Gooseberries need to be sorted out carefully and carefully. There are berries with a worm inside, looking closely you can see the opening-entrance. When sorting through the berries, you need to remove both the tails and the inflorescences. I always use scissors for this, it turns out quickly and conveniently.

What to cook from gooseberries for the winter

Many people know royal or royal gooseberry jam, I already gave its recipe here. Even excellent compotes are obtained from the berry, it, like the other, can be frozen.

Jelly, jams, marmalade for lovers of homemade cakes do not remain “behind the scenes”. Someone loves original recipes, for example, pickled gooseberries. many people also know recipes for meat sauces from this amazing berry.

And you can also add gooseberries as an addition to pickles, tomatoes, cucumbers, even cook delicious adjika from it. so the berry is almost irreplaceable and you don’t have to think for a long time how to prepare gooseberries for the winter.

Gooseberry compote for the winter

The recipe is great for its speed and simplicity, I personally like to drink it not only in winter, it is very refreshing in summer, I add a little “zest” to it

For him, we will need to take:

• Gooseberries, ripe berries
• Sugar
• sprigs of peppermint

How to cook gooseberry compote for the winter:

Everything is very simple and elementary. The main thing is to choose strong berries so that they don’t burst later and spoil the whole look, and fresh leaves of peppermint or lemon balm, why choose her? I just grow a lot.

At the very beginning, I soak the collected berries right in the bucket and at the same time, armed with scissors, cut off unnecessary ponytails. I immediately throw the berry into a colander so that there is excess water in the glass, because we don’t need it ..

I prepare jars in advance, mostly three-liter ones. In them I fall asleep berries by a third. I fill it with boiling water and let it cool a little, it takes about 15 minutes. I pour the water into the pan and now I know how much I spend on a jar.

I wash the mint under the tap and shake off the water, lay it out on a branch on a jar. I pour sugar into the water, the gooseberry is a sweet berry, so three-quarters of a glass is enough for a three-liter jar. I let the syrup boil for a few minutes and pour it directly on the berries, immediately close and put the jars with the lids down under the covers.

Gooseberry with orange for the winter

These are real vitamins, closed “alive” in jars. Absolutely everyone likes this dessert, very tasty, not to mention the mass of usefulness.

We will take:

• A kilo of berries
• Kilo of sugar
• One medium sized orange

How will we prepare:

Beforehand, I prepare jars, small ones, I choose from under the baby puree, maybe a little more. I wash them with soda, then pour boiling water over them and fry them in the microwave. They must be sterile and dry.

Gooseberries, just like I always sort mine, here we can’t miss overripe or bad berries. Orange at first, too, my hot water with soda. Then I cut it into pieces together with the peel, only I remove the bones.

I put orange slices in a blender, berries and sugar there, and grind everything. Then stir until the sugar is completely dissolved. I pack it in jars and put it in the fridge.

Gooseberry jelly recipe for the winter

Another vitamin treat that I always have in the fridge. We sometimes dive into a jar, feast on a seagull.

To execute the recipe we need:

• Kilo of gooseberries
• Kilo of sugar
• Half a liter of water

We free the berries from unnecessary tails, wash them and put them in a container where we will cook them. Pour water into the same place and set the average temperature so as not to wait a long time for boiling. Then we lower the temperature and let it boil for about fifteen minutes.

After the time has passed, pour out the sugar, do not add fire, because we do not need the jelly to boil. I sometimes raise the saucepan above the stove to let it cool down a bit.

So we boil for about twenty minutes, you will begin to notice how a thick film appears on the walls, which means everything is ready. Immediately pour the jelly into glass containers, which we previously prepared and store in a cool place, for example, in the cellar.

Gooseberry compote with oranges for the winter

I also really liked this version of a soft drink. Orange gives sour bitterness, which is lacking in a sweet berry, and gives aroma.

For compote we need to take:

• Ripe gooseberries
• Sugar
• Orange

How to cook gooseberry compote with oranges:

Here, too, there is nothing super complicated, the main thing is to prepare jars, rinse the berries and orange well, since we will use it whole, along with the peel.

We fill the jar with berries, I mean a three-liter jar, so that it is filled by a third. I also spread the semicircles of the orange there. I fill it with cold water and immediately pour it into a saucepan, we just measured out how much water is needed. Pour three hundred grams of sugar onto a tehliter jar and cook the syrup, which we immediately pour into the berries, and roll up the lid. Let cool in a warm place, upside down.

Gooseberry jam with oranges for the winter

The jam is very fragrant and tasty. We tried it once and now we cook it all the time for the winter.

We will take:

• One and a half kilos of berries
• One and a half kilos of sugar
• A couple of medium sized oranges

How to cook gooseberry jam with oranges for the winter:

We sort out the gooseberries and rinse them in water. Wash oranges very well, we need them with a peel. Grind everything with a blender, you can in a combine or scroll through a meat grinder. Pour the resulting mixture into a special cooking container and mix with sugar, cook at medium temperature until boiling, then make it smaller and leave to cook for fifteen minutes.

The jam must be stirred all the time so that the sugar dissolves and it turns out homogeneous. We lay out the finished product in jars, you can close it with nylon or screw caps. Keeps well.

Currant gooseberry jam for the winter

We will need:

• Kilo of gooseberries
• Half a kilo of blackcurrant
• Pair of oranges
• One and a half kilos of sugar

How to make this jam:

We sort and rinse all the berries, you can mix them right away. Wash oranges with peel, cut into pieces, free from seeds and grind with a blender. Mix orange puree with berries and sugar and cook at a not too high temperature for fifteen minutes. The foam must be removed. Ready hot pour into jars and close.

Gooseberry jelly with orange

I’ll say right away that it’s a lot of fuss, but it’s worth it to try. The jelly is very beautiful, we even decorate holiday cakes with it.

For this recipe you need:

• One and a half kilos of berries
• One and a half kilos of sugar
• three oranges

How to cook gooseberry jelly:

I leave the berries for this recipe with tails, anyway, we will remove them later. I just rinse and dry. My oranges, peel the peel and all the films, pull out the seeds. I grind everything with a blender, all at once. Then I wipe it through a sieve in small portions, you can cook with the bones, it’s just that my daughter doesn’t like them.

It turns out a berry-orange mass, which must be poured into a cooking container and mixed with sugar. Jelly is usually cooked for twenty, twenty-five minutes. Then it must immediately be decomposed into banks. It won't be that thick at first. Only when it's cool.

Pickled gooseberries for the winter

Original, tasty, unusual. we marinate often, it is very suitable for meat dishes, so I recommend it.

For the recipe, we will take:

• 0.8 kg of berries, with light greens
• black currant leaves
• Three carnations
• Three peas of allspice
• On the tip of a cinnamon knife
• 150 grams of sugar
• Three tablespoons of table vinegar

How to pickle gooseberries:

Gooseberries need to be freed from the tails and washed, poured into a jar. The first time, pour boiling water for twenty minutes. Pour this water into a saucepan and boil again to pour it again, five minutes is enough for the second time. Pour out the water again and add all the spices with sugar, cook the filling, add vinegar at the end. Pour over the berries and roll up immediately.

Gooseberry sauce for the winter

For it you will need to take:

• Half a kilo of berries
• five tomatoes
• A couple of sweet peppers
• One hot chili
• big onion
• head of garlic
• Two tablespoons of vegetable oil
• Two spoons of vinegar
• Spices and salt to taste

How to make gooseberry sauce:

We wash the berries and vegetables, cut off the tails of the gooseberries. Cut large vegetables into pieces. We immediately put everything in a common bowl or other container. We begin to grind with a blender, you can scroll through a meat grinder twice. Immediately add oil, vinegar, salt and spices, stir well and pack in jars. It is better to take 0.33 and 0.5 liter. Then we put them in a pot of hot water and sterilize for ten minutes. Close with lids.

Gooseberry sauce with garlic for the winter

We will need to take:

• 0.4 kg of berries
• Three cloves of garlic
• Bunch of fresh basil
• A spoonful of olive oil
• Salt and pepper to taste

How to cook:

Sort and rinse the berries, spread on a towel to dry. Peel the garlic, wash the greens, dry and remove the stems. Twist everything in a meat grinder twice. Add oil and spices, stir. Divide the mixture into sterile jars and refrigerate.

Gooseberry adjika for the winter, recipe

For her, we will take:

• A kilo of gooseberries, preferably greenish
• Three hundred grams of garlic
• five chili peppers
• spoon of coriander
• a spoonful of salt

How to cook:

Wash the berries and cut off the tails, free the pepper from the seeds, peel the garlic. We pass everything through a meat grinder several times, add spices, stir and pack in sterile jars.

Nowadays, on almost any personal plot, you can find shrubs on which berries appear in summer, sometimes strewn with small coarse bristles. People find different uses for them, but gooseberry jelly is the most delicious.

Simple procedure

Some believe that berries are only suitable for jam. Therefore, in the summer, during the harvest season, housewives stock up on sugar, and a tedious process begins, as a result of which buckets of fresh fruits turn into a fragrant sweet mass. But gooseberries are not like other berries. Under its thick skin, it is not juice that is hidden, but a frozen gelatinous mass, tender and pleasant to the taste. Various jams and marmalades are made from it. But gooseberry jelly is considered the most delicious. It is very gentle and not at all cloying. It only takes three basic ingredients to make this delicious treat:

per kilogram of fresh berries 800 grams of sugar and 0.8 liters of water.

The process is quite simple and does not require special training:

1. Gooseberries must first be sorted out and washed well. This procedure requires special attention. On some fruits there is a plaque in the form of a film. It must be removed or set aside such a berry.
2. Transfer the prepared products to a basin and fill with plain water.
3. Place the container on the stove. Bring the contents to a boil. Then the fire should be made a little weaker and the mass should be cooked under these conditions for 20 minutes.
4. Then the resulting mixture should be filtered. To do this, it is best to use the usual gauze, folding it into 3-4 layers. The berries remaining on the fabric can be slightly squeezed out.
5. Pour the liquid fraction back into the same basin, put it on the stove, and continue to boil until its volume is halved. During boiling, add sugar in small portions.
6. Pour the finished gooseberry jelly into a sterilized dish and roll up.

In an airtight container, it can be stored for a long time.

Alternative way

Some housewives, not wanting to waste time on long-term boiling of the product and straining the hot mass, use another option. It is much easier and saves a lot of time. Gooseberry jelly is made in minutes. In this case, additional equipment will be required to work. First, clean berries must be passed through a juicer. At the touch of a button, the pressed pulp remains in the tray. Further, all operations will be carried out with the participation of two components: gooseberry juice and sugar in a ratio of 1:1. First, the liquid must be boiled and boiled a little over high heat, constantly removing the foam. Then add sugar and continue boiling for 10 minutes without reducing the intensity of the flame. At the final stage, hot jelly should be immediately poured into glass jars and tightly sealed. It is better to use, of course, metal lids. They provide maximum insulation and complete product safety.

Blanks for the future

At home, as a rule, gooseberry jelly is made for the winter. This is a great opportunity to save a piece of solar heat for the whole year until next summer. Each hostess has her own special method for this. One of the most common options includes:

for four kilograms of berries, one and a half glasses of water and two and a half kilograms of sugar.

The process is carried out in the following sequence:

1. It all starts with the preparation of the berries. They must be sorted out, and then carefully cut off all the branches with scissors.
2. Pour the processed gooseberries into a clean basin, pour water over it. Leave the products in this position for 40-45 minutes.
3. After that, the water must be drained, and the fruits rinsed and dried.
4. Pour the prepared berries into a wide container and put on fire.
5. Add water and wait until the mass boils.
6. Reduce the heat and heat until the berries begin to open and release the juice.
7. Next, remove the container from the stove and mash the gooseberries in it, using a simple pusher for this. Pass the resulting mixture through a sieve.
8. Pour the remaining liquid mass into a saucepan, add sugar and cook over low heat for 30 minutes.
9. At the end, pour it into the prepared container and seal.

It turns out a very delicate gooseberry jelly. For the winter, such a product can be placed in the cellar or stored at room temperature.

Various recipes

By itself, gooseberries have a neutral taste. It does not have a pronounced sourness or special aroma. Therefore, most often this berry is used in a mixture with other fruits. Currant is the best for this. The result is not only tasty, but also very healthy gooseberry jelly. You can take any recipes and ratios of products. For example, an option when you need:

for 600 grams of gooseberries, 1.1 kilograms of sugar, as well as half a kilogram of black and red currants.

This jelly is made as follows:

1. Wash all the berries separately and remove their existing ponytails and processes.
2. Put red currants in one container, and gooseberries with black berries in another. Knead the products well, using the means convenient for this.
3. Squeeze juice from red berries with gauze, and rub the rest of the fruits through a very fine sieve.
4. Combine the resulting products together, add sugar to them and cook the mixture for 40 minutes at a low boil.
5. The finished product is packaged and rolled up.

With this ratio, you get a pleasant sweet and sour mass. It is good to spread it on bread and just eat it with a spoon with tea. If the amount of sugar is slightly increased (by half a glass), then as a result the jelly will be thicker and sweeter.

"Raw" dessert

In order to prepare a delicious fruit and berry dessert, the products do not have to be heat treated. There is a recipe by which you can make wonderful gooseberry jelly without cooking. Sometimes among themselves culinary specialists call such a dish "raw jam". And so that the taste of the finished dish is not empty and sugary, you can add some citrus. In this case, the following ratio of products will be optimal:

per kilogram of gooseberries 1 whole orange and 1.1-1.2 kilograms of sugar.

Cooking:

1. Wash gooseberries, dry and remove all stems. And peel the orange and leave only slices without partitions (“fillet”).
2. Grind products in a meat grinder and pour the mass into a saucepan.
3. Add sugar, mix and leave in this state for 12 hours.
4. Then transfer to a sterilized dish and close with ordinary nylon lids.

You can store such jelly only in a cold place. In urban areas, a refrigerator is suitable for this. If the ratio of fruit and berry mass and sugar is made 1: 2, then the jelly will retain its freshness for a long time at any temperature.

But do not forget that the gooseberry harvest is just around the corner. And this means that the sweet preparation for winter tea parties continues! Today we will look at some interesting recipes for delicious jelly from it.

It is easy and simple to prepare, and the result is fantastic. I haven't been able to decide for myself which one is the best. Therefore, every summer I close several jars for each recipe.

How to make jelly with a meat grinder?

Gooseberries are very popular in our family. Preparations from it very often resemble the taste of kiwi. In addition, this berry is extremely beneficial for health. Jams from it also have benefits for the body.

However, do not forget about the presence of sugar in desserts, which prohibits the abuse of such goodies. That is, it is not only possible to eat small portions, but also necessary, but within reason. Although it can be very difficult to stop.

For this recipe, we only need:

1. Sugar;
2. gooseberry.

In this case, you can use mashed berries and their juice. For 1 kilogram of juice or puree, you need 1 kilogram of granulated sugar.

Rinse the gooseberries thoroughly and immediately put on a towel. It is not worth keeping the berries in the liquid for a long time so that they do not fall apart (especially if they are overripe and cracked). They must be dried before being sent to the jam.

Skip the berries through a meat grinder or juicer.

In case you use a meat grinder, the dessert will turn out with bones. If you pass the fruit through a juicer, the consistency will be more uniform and tender. There is no friend for the taste and color, so everyone does it in their own way.

Pour sugar into the berry mass and mix thoroughly.

Put the resulting composition on a strong fire until it boils. After that, reduce the power to medium mode and let it boil for 20-30 minutes. Then remove the pan from the heat, cover with a lid and leave in the kitchen for 1 day.

The next day you will see a similar picture. The jam changed in color and became covered with a dense foam. It needs to be removed - it is not suitable for storage and blanks can quickly turn sour.

Put the jelly cleared of foam back on the stove and boil for half an hour after boiling.

To check the readiness of the dish, take a little jam in a teaspoon and dip it in ice water. If its ductility and consistency suit you, then you can turn off the fire. If you want a thicker dessert, leave it for 1 more day and then boil it again. I usually boil 2-3 times.

Pour the entire volume into clean jars and roll up the lid.

Turn them upside down and leave out of the reach of children until they cool completely. Then put the jars in a cold room for the winter. The first sample can be taken after the treat has cooled down.

Jam keeps its shape perfectly, it is very tasty and fragrant. Perfectly refreshing and energizing. Eat yourself too!

A simple shaker recipe without boiling gooseberries

Everyone knows that cooking takes away most of the useful vitamins from fruits. And how you don’t want to lose them ... In this case, resourceful housewives have long come up with a solution. Gooseberry jam for the winter can be prepared without prior heat treatment.

This delicacy is even more refreshing, juicy and natural. On cozy winter evenings, it is so nice to drink tea with such a dessert and succumb to warm memories of summer. And what delicious pastries do you get if you use this jelly as a filling ?! Mmm… just try it!

Ingredients:

1. 1 kilogram of fresh berries;
2. 1 kilogram of granulated sugar;
3. half a liter of water.

Before cooking, the berries must be pre-processed. First of all, they need to be thoroughly washed, dried and the tails removed.

Transfer to a large pot or saucepan and sprinkle with sand. To do this, I divide the entire volume of berries and sugar obtained into 2-3 parts. I fall asleep the first part of the gooseberry with one part of the sand and so on 3 times. Thus, the entire volume of the fruit will be evenly saturated. Pour in water and leave for a day at room temperature.

The next day, put the pot on the stove and bring to a boil. DO NOT boil the mass! After it boils, immediately remove from heat, cover and remove for another 24 hours. This process will require patience, because you need to repeat the procedure of boiling and instant removal from heat all week. However, it doesn't take much force. During this period, the pectin contained in the fruit performs its gelling properties and the mass begins to thicken.

After the last boiling procedure, immediately transfer the jam to sterilized jars. Roll up and put upside down until cool. Store in the basement or refrigerator.

Gooseberry jelly with gelatin at home:

Gooseberry jam and in the classic composition is thick and jelly-like. However, for a change, I prepare several jars of jam with gelatin every winter. This delicacy is very good to spread on bread and toast. It keeps its shape perfectly, does not spread and does not soften the bread.

My whole family loves this jelly and every time they ask for more. Indeed, it is impossible to break away, because it turns out to be unusually refreshing and tasty. Try it yourself!

Ingredients:

1. 1 kilogram of slightly unripe gooseberries;
2. 100 grams of gelatin;
3. half a glass of sugar;
4. 1 glass of water;
5. 1 vanilla stick.

Berries, according to tradition, need to be cleaned of dry tails and stalks, rinsed, and then folded into a colander.

Pour a glass of water into a saucepan and pour the required amount of granulated sugar into it. Put on fire and stir, bringing to a boil so that the grains of sand are completely dissolved. Then add the processed gooseberries and wait for the boil again. After that, boil the mass for 10-15 minutes, stirring occasionally and removing the foam.

Allow the contents of the saucepan to cool completely. It is better to move it to a cool room for this. Just do not put hot dishes in the refrigerator, otherwise it will certainly fail. To do this, it is better to use a balcony or basement.

As soon as the berry brew has completely cooled and becomes cold, you need to add gelatin and a vanilla stick there. Put on fire and bring to a boil again. At this stage, it is important to constantly stir the future jam. Otherwise, the gelatin will swell unevenly and the jelly will not turn out the way it should. Boil no more than 4 minutes.

Immediately after removing from heat, pour hot jam into prepared jars. Turn upside down and wrap with something warm. It could be an old jacket or a blanket. Let the jars stand in this position for a day, until completely cooled. Then they need to be turned over and put into the basement.

This jelly is very tasty. Whole berries add a special piquancy. Try it! You'll like it.

Gooseberry Jelly - Five Minute Recipe

To prepare gooseberry jelly in the shortest possible time, you will need:

1. 1 kilogram of ripe berries;
2. 1 kilogram of sugar.

Wash the berries properly, remove the dry tips and stalks. Lightly dry and send to a meat grinder or juicer.

Transfer the berry mass to a saucepan, cover with sand and put on maximum heat until the contents boil. After that, as soon as the first boils appear, you need to boil for 5 minutes. In this case, it is necessary to stir periodically and remove the resulting foam.

As soon as the mass boils for 5 minutes, you must immediately remove from heat and pour into clean jars. Roll up and invert onto lids to cool. Then the blanks are stored in cool rooms.

This recipe is one of the easiest, but no less delicious.

5 minutes of gooseberries according to a simple recipe

Such jelly is not stored for the winter, it must be eaten immediately. It is also prepared quickly, I call it "Five Minute".

Ingredients:

1. 500 grams of milk;
2. 150-180 grams of berries;
3. 1 heaping glass of sugar (about 300 grams);
4. 50 grams of water;
5. 50 grams of gelatin

The first step is to prepare the gelatin. It must be filled with water and wait for swelling. Then put on fire and, heating, evenly dissolve it. Set aside until completely cool.

Stir sugar in milk, put on the stove and wait for it to boil. In the meantime, pass the berries through a juicer and pour into boiling milk.

Immediately remove from heat, mix thoroughly, add gelatin and pour into molds. Remove to a cool place.

It turns out simply indescribably tasty and tender. Your loved ones will be delighted!

Video recipe for gooseberry jelly for the winter without sterilization

In winter, when there is so little fresh fruit and berries from the garden, our candies come to the rescue. This little island of summer saves us from the blues, reminding us of beautiful sunny days.

Try new recipes and share your impressions. Share this article on social networks so that your friends can treat their loved ones to yummy.

Saturated, sweet preparations from summer berries and fruits have long been familiar. But sometimes you want a light, refreshing dessert with an unobtrusive taste. And then gooseberries come to the rescue with their unusual texture and pulp.

Gooseberry jelly, harvested for the winter, retains a weightless structure and a delicate flavor of ripe berries. A delicate sweet and sour bouquet of dessert can be supplemented with some spices and make it a unique treat. Canning does not take much time and does not differ in special rules. It is enough to master a few simple tricks and have a couple of favorite recipes on hand so that an unusual delicacy becomes a regular guest on the table.

Features of harvesting gooseberries

Gooseberries are different from other berries. Under its skin is not pulp, but a jelly-like mass with a delicate taste and delicate aroma. It is good in its natural form, it will make an unusual compote, delicious jam or jam. But the most organic way to prepare fruits for the winter is jelly, which repeats the consistency of fresh gooseberries.

The berry has its own specifics and for the preparation of excellent blanks, you should follow a few simple rules:

1. 1. When sorting through the fruits, it should be remembered that unripe berries add acid to the finished product and it will have to be sweetened more. Damaged, stained and cloudy specimens are also discarded.
2. 2. When removing the gooseberries from the stalks, it is worth removing the remnants of the dried whisk from the berries with scissors. If you intend to separate the seeds and skin from the juice and filter the product, then you can simply rinse the raw materials thoroughly and do not cut off the "tails".
3. 3. Gooseberries have a very subtle aroma, which can become too weak when harvested. The addition of acid: citric acid, from orange pulp or kiwi fruit well sets off the natural taste.
4. 4. Usually, strong spices are not used to prepare tender gooseberries. It is worth trying to combine berries with vanilla, mint or cardamom.

Gooseberries of any variety and color are suitable for harvesting for the winter. The main thing is that it should be ripe and have time to accumulate enough vitamins, natural gelling components and sugars.

Natural pectin in gooseberries can be destroyed during cooking, sometimes it is not enough to get the dessert of the desired consistency. In such cases, the product is thickened with gelatin diluted in water.

Classic gooseberry jelly recipe

In preparing a tender berry, the most important thing is to preserve a delicate aroma and not make the dessert cloying. Ripe fruits do not need excessive sweetening. The main ingredients and proportions for gooseberry jelly:

• fresh berries - 1 kg;
• granulated sugar - 800 gr;
• clean drinking water - 800 ml.

Prepared, washed berries are poured into cooking utensils with a large diameter: a basin, a saucepan, an enameled bowl.

Step by step instructions for further preparation:

1. 1. Add water to the container and put it on fire.
2. 2. After waiting for the boil, reduce the heat and boil for 20 minutes.
3. 3. After removing the mass from the stove, cool a little and filter through several layers of gauze, squeezing out the remnants. You can chop the berries with a pusher or with a blender and wipe through a large metal sieve.
4. 4. After removing the pulp (peel and seeds), it is not thrown away, but left to make compote.
5. 5. The separated liquid mass is poured back into the cooking utensil and boiled down to half the volume.
6. 6. In the process of heating, all sugar is introduced in portions.

The finished jelly will resemble compote in consistency. The mass will thicken already in the banks when cooling. Dessert should be poured hot into sterile, dry and warm jars and rolled up tightly. In this case, it will remain for a long time in a cool place without access to direct sunlight.

Harvesting with a juicer

Significantly saves time and effort when preserving modern household appliances. The juicer allows you not to filter the hot mass with your hands, reduces the time of boiling. Having passed the berries through the unit, they get pure juice without pulp and the extraction will be much better, and there will be much less waste. Gooseberry jelly with this method is obtained in minutes.

For further preparation, only the aromatic mass from the pressing of berries and sugar in a ratio of 1: 1 is required. There are a few simple steps left:

1. 1. Boil the juice over high heat, removing the foam, for a couple of minutes.
2. 2. Pour sugar into the workpiece and continue to boil intensively for another 10 minutes.
3. 3. Pour the hot dessert into sterile jars and tightly tighten with metal lids.

It is advisable to turn the containers upside down, wrap and leave for a day.

Jelly without cooking

You can save a unique, delicate aroma and all the benefits of berries if you prepare a dessert without heat treatment. The main principle of such preparations is that there should be at least one and a half times more sugar than the fruit mass. To compensate for the excess sweetness, citrus fruits are added to it. The recipe for raw jam will require the following components:

• gooseberry fruits - 1 kg;
• large orange - 1 pc.;
• sugar or honey - 1.5 kg.

Honey can be substituted for any amount of sugar. Without boiling, the product will retain its healing properties, additionally thicken the dessert and make it even more useful.

Gooseberries are soaked in water for half an hour, sorted out and allowed to drain moisture. The peeled orange is freed from partitions and only the pulp inside the slices is used.

The cooking process is simple: the whole mass of fruits is passed through a meat grinder, placed in a large saucepan and honey or sugar is added. To completely dissolve the grains, the workpiece is left for 10-12 hours. Mix the jelly until smooth and lay out in sterile containers for storage in the refrigerator. If the ratio of sugar to berries is taken as 2 to 1, then the corked product can be left at home at normal temperature for several months.

Recipe with gelatin

The composition of this blank includes a gelling agent - gelatin or agar-agar. The recipe is used if you want to get a dense, stable mass. Different thickeners are prepared in accordance with the instructions. The method of application should be carefully studied: some types of gelatin require pre-soaking, others can simply be diluted in a small amount of liquid and boiled together with the main product. Instant gelatin from store bags can lose its properties from overheating, it is added at the very end, a few minutes before readiness.

For the preparation of dessert, both whole and chopped berries are used. You can add a gelling composition to strained pure gooseberry juice. It all depends on individual preferences. The only difference is that crushed fruits can be heated for 10 minutes less.

Ingredients:

• gooseberries - 1 kg;
• water - 250 ml;
• gelatin - 100 gr;
• sugar at least 500 gr (more - to taste).

The cooking process begins with boiling the syrup in a large saucepan. Thick sweet molasses is obtained from sugar and water, prepared raw materials are laid out in it: berries, fruit puree or juice is poured. The mass is heated for about 30 minutes and left to cool in the cooking pot. Gelatin is added to the workpiece, brought to a boil and immediately packaged in a sterile glass container. Cork and wrap preservation. Store in a cool, dark place.

Gooseberry with currant

Ripe gooseberries of some varieties may not have a special taste and acquire a cloudy, unexpressed shade during processing. In such cases, it is worth combining fruits with other berry crops. Gooseberry jelly acquires a bright sourness and a distinct color when red or black currants are added to it.

The ratio of ingredients can be changed at your discretion. Approximate composition of products for mixed berry jelly:

• 1 kg of gooseberries;
• 0.5 kg of red and the same amount of black currant;
• 1.5 kg of granulated sugar.

1. 1. Black currants and gooseberries are crushed and rubbed through a sieve, and only juice is squeezed from red fruits.
2. 2. The resulting components are combined in one bowl (preferably enameled) and the entire portion of sugar is added.
3. 3. Stirring, cook over low heat. After boiling, warm up for about 30 minutes.
4. 4. Jelly is packaged hot and twisted with sterile lids.

You can leave a small amount of currant berries whole and add during the cooking process. The workpiece turns out to be sweet and sour with a stable consistency, similar to jam. If you increase the sugar by 100-150 g, then the canned mass will harden even more densely, it will be sweeter and suitable for filling in pastries.

With mint and kiwi

For canning according to this recipe, green berries are chosen, they harmonize well with a fresh mint aroma, and resemble kiwi pulp in color and texture. Tropical fruit adds sourness to the jelly and makes the mass more plastic and soft in taste. Kiwi for dessert is peeled, cut into pieces or crushed together with gooseberries to a puree state.

Required ingredients for the recipe:

• gooseberries (green) - 700 gr;
• kiwi - 3 pcs.;
• sugar - 500 gr;
• mint leaves.

Dessert preparation:

1. 1. Gooseberries, along with kiwi fruits, are passed through a meat grinder. The mass is laid out in a bowl for cooking.
2. 2. Pour in sugar and add mint, put the container on the fire and bring to a boil.
3. 3. The jelly is heated for about 40 minutes, during which time the liquid will evaporate a little, and the mass will decrease in volume.
4. 4. Pour the hot product into sterile warm jars and seal immediately.

The original dessert keeps well at home and stays fresh for 4-5 months in the refrigerator.

with orange

Citrus fruits complement the taste of the product, give it aroma, add a sunny touch and make the dessert less cloudy. Oranges can be taken directly with the peel, while they should be thoroughly washed and poured over with boiling water. One kilogram of gooseberries will require the same amount of sweet citrus fruits. Sugar - at least 1.5 kg.

The step by step process looks like this:

1. 1. Prepared, chopped fruits and washed berries without tails are crushed in a blender.
2. 2. A homogeneous mass is placed in a saucepan, pour sugar and pour 1 glass of clean drinking water.
3. 3. The workpiece is thoroughly mixed and left to infuse for 5-6 hours.
4. 4. Quickly bring the jelly to a boil and boil for 10 minutes, removing the foam.
5. 5. Cool the mass for 4 hours and boil to the desired consistency.

The finished product can, if desired, be filtered through gauze to make it completely transparent. But with pulp, it will be unusually good. Dessert is poured into a sterile container with boiling water and slowly cooled under a warm cover.

Jelly in a slow cooker

The device facilitates cooking and ensures uniform heating of the workpieces. Pectin in fruits is activated as much as possible, and the dessert turns out to be dense and uniform in structure. Before packaging, the mass can be further crushed in a blender or left in the form in which it came out of the multicooker.

The dessert is prepared without water, it is required to put half a kilogram of gooseberries and sugar into the bowl of the unit. A large number of products in the multicooker should not be loaded. When heated, the mass will rise and may overflow.

The “quenching” mode is set on the device for 1.5 hours, after 15-20 minutes the lid should be lifted and the contents crushed with a pusher. Then leave the product to languish until the device is turned off. Immediately after the end of the process, the puree can be poured into jars or additionally punched in a blender. The product will thicken after cooling, so the jelly containers are left upside down for only 10 minutes to check the tightness. Then they are set with lids up and wrapped until completely cooled.

You can visually study the process of pectin and gelled preparation of chopped gooseberries by watching this video. The result is either a "live" jam, or a full-fledged thick jelly.

An unusually tender berry can turn into a light, fragrant dessert. One has only to try to cook it for the winter according to one of the above recipes, and gooseberry jelly will become a regular guest on the table all year round.