The prickly rigorous gooseberry bush gives very tasty and useful fruits. Depending on the variety, the berry color can be emerald green, red or dark burgundy. The fruits of the gooseberry are distinguished by a large amount of vitamins, and the low calorie content makes this berity with an excellent dietary product. What are cooking from the gooseberry? The main billets are jelly, jam, jam and jam. A delicious jam from the gooseberry is quite easy to do. We will talk to you in this article about all the ways of cooking such a winter workpiece.
The freshly broken gooseberry is washed several times in warm water. At the same time, if there are contamination on berries, they are carefully rubbed. After stalking water, the gooseberry is clean. For this, the fruit and sewers from each berry are cut for small scissors or knife. Use scissors in this case is much more convenient.
Recipes of gooseberry jama
Method No. 1 - Classic Option
Berries take 3.5 kilograms. After pre-treatment of fruits, they are shifted into a saucepan with a wide bottom and poured with 3 glasses of pure water. On medium heat, the mass is boiled for about 10 minutes. During this time, the berries softened, crack and give a rather large amount of juice. A wide metal sieve is installed on another saucepan. The hot mass is poured into this design, and begin to pertripe the berries with a blade or spoon. As a result, only skins and seeds will remain in the sieve. If part of the seed falls into the workpiece, nothing terrible.
1.5 kilograms of sugar are introduced into the homogeneous mass of the thin flowing, and put it on fire. Constantly removing foam, Jam boils for another 20 minutes. In the hot form, the workpiece is spilled by banks and clocked.
Channel "Recipentland" shares with you a recipe for the gooseberry jam prepared by juicer
Method number 2 - through a meat grinder
Any amount of purified and washed gooseberry is passed through a meat grinder with the minimum cross section. The resulting puree weighed, and the same amount of sugar is introduced into it. Mass are boiled on a small fire, constantly stirring. Jam will be ready in 30 minutes. Dessert prepared on this recipe is obtained very thick and fragrant.
Method number 3 - with whole berries
From berries of the gooseberry, frozen and dry "tails" are cut off. Each berry is pierced with a sharp splay. To do this, you can use a needle or ordinary toothpick. Piercing the gooseberry will allow the fruits better to keep their shape in the finished dish. From floor liter of water and 1.5 kilograms of sugar boils thick syrup. The boiling mass is layered by the prepared gooseberry berries. The fire is immediately turned off. The saucepan is covered with a lid and leave at room temperature to a complete cooling.
Approximately, after 5 - 6 hours, the cooking process can be continued. Berries neatly fold on the sieve, and the gooseberry syrup is heated again. Berries are laid again in fluid syrup, and they give them under the lid. Such a procedure is repeated 3 - 4 times. After the berries of the gooseberry are placed in boiling syrup for the last time, the jam is not removed from the fire, and boil for half an hour. In the hot form, the workpiece is packaged according to sterile tanks and covered with covers.
When cooking jam on this recipe, one important point should be taken into account: the berries alone can not be mixed! They only shake them together with a saucepan.
Method number 4 - with oranges
For this recipe, 1 kilogram of the gooseberry, sugar 1 kilogram and 2 medium oranges are needed. Gooseberry and oranges are carefully soaked. On the skin of citrus fruits, it is best to walk a rigid brush. Fruit is cut by large pieces, removing seeds.
The gooseberry and orange slices are passed through the juicer. The cake after this procedure is used for cooking compote. Kilogram of sugar sand is added to the gooseberry juice.
Mass put on the middle fire and boil until readiness. When the jam is ready, it flows from a slice of a thin continuous jet. On average, the varka takes 20 - 25 minutes. Jam gets gentle and transparent.
Also products can be scrolled through a meat grinder. In this case, with an orange it is better to remove the zest, and then clean it from a white skirt, so that the finished Jam does not care.
How to cook the jam from the gooseberry in a slow cooker, tells the video from the canal "Men in the kitchen!"
How to store gooseberry dessert
All presented jam recipes include a rather large amount of sugar. This ingredient allows you to store the gooseberry jam for a long time in a cool place. Of course, the container in front of the packaging is better sterilized and dried. Properly closed blanks can be stored without deteriorating taste to two years.
Editor
How to prepare a jam from the gooseberry: the best recipe with step-by-step photos and a detailed video master class. Useful recommendations for cooking and design.
20 servings
1 hour 10 minutes
220 kcal
5/5 (1)
If you want to prepare for the winter a delicious fragrant jam from the gooseberry, it is worth using this simple recipe. It is described in detail about the preparation of berries, booining the berry mass, and disclose the secret, how to check the readiness of the jam. Following step-by-step instructions with a detailed description of all processes and observing the specified proportions of products, you quickly cope with cooking. Such reserves for the winter will help to diversify the everyday menu and fill the deficit of vitamins.
Kitchen appliances and utensils: Gas stove or frying surface, colander, measuring cup, 3-liter pan with lid, sieve, kitchen scales, pestle, wooden spoon, saucer, cans with covers.
Ingredients
Step-by-step cooking
- We turn over 1 kg of a black gooseberry berry, we remove the fruits from them and rinse under running water.
- We pour 50-100 ml of water into a 3-liter pan, we fall asleep berries and cook 5-7 minutes on a weak heat under the lid, while the berries will not be soft, periodically shaking the saucepan to mix the gooseberry.
- Portions are laying up soft berries in a sieve and wipe them with the help of a pestle into a deep container.
- Transfix the resulting berry mass back into the pan, add 1 kg of sugar to it and heated on a weak heat, after periodically stirring with a wooden spoon.
- When the mass boils, cook it until readiness for 10-15 minutes, periodically removing the foam formed on the surface and stirring the mass so that it does not habit.
- Check the readiness of the jam, for this you need to drop the mass on the saucer. If the drop does not spread, the jam is ready, and the fire can be turned off.
- A ready-made jam carefully spill on pre-prepared sterile banks, weerly close the lid, let it cool and we are deposited.
For this recipe, you need to choose intact whole berries with dense skin. To keep the jam until winter, it is necessary to sterilize any familiar way for you before it is spilled in tanks. If you use boiling water for this, after sterilizing the container, it is necessary to dry carefully, otherwise the Jam will be wandering before the winter. It is worth noting that from the specified amount of products, approximately 1.2 liters of jama is obtained.
VideoBept
If you need to make sure that you do everything right, or clarify such not until the end of the intricate moments, like wiping the berries through the sieve or booming the berry mass with sugar, it is worth viewing a video disc.
The jam from the gooseberry is very useful as a billet for the winter, because the level of vitamin C contained in it is several times higher than in citrus fruits. It is this vitamin that helps to protect against a cold and helps to cope with various diseases. In addition, in the gooseberry there are many other useful vitamins, minerals, antioxidants and organic acids.
Therefore, the use of this product has a positive effect on the work of the cerebral cells, increases immunity, normalizes the operation of the gastrointestinal tract, leads pressure to normal, helps to fight anemia, and so on. Often, in addition to the berries of the gooseberry, oranges, red currant, mint, cherry and even walnuts are added in the jam.
Have you ever tried such a jam from the gooseberry? Do you have a favorite recipe for billets from these berries? What other berries have you tried to combine a red gooseberry? Tell us about your results in the comments so that the readers can try several options for such a workpiece and choose the most liked Jam.
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Jam from the gooseberry is a delightful delicacy, the taste of which will appeal to every lover of sweet treats. It can be fascinated simply with a piece of crispy toast, and you can add to the baking as an unusual filling. Prepare delicacy with several, very not troublesome ways.
How to cook jam from the gooseberry?
In order not to confuse jam and jam from the gooseberry, the recipes are somewhat different ways of cooking. The jam is written longer, and the consistency of his Bole is thick and homogeneous, although in some cases there are solid pieces.
- To prepare a good thick jam from the gooseberry, cook it is necessary in several stages, with long cooking and full cooling.
- It is necessary to be prepared for the fact that the amount of finished jam will be two times less from the original volume of raw materials.
- A delicious jam from the gooseberry must be transparent, for this you need to remove all the resulting foam and tomorrow on weak heat.
- This jam is boiled without adding gelling ingredients, but if you need to give a rapidly delicacy, pectin, spikes add, less often gelatin.
Jam from the gooseberry for the winter - a simple recipe
Prepare a simple jam from the gooseberry for the winter will be able to each. An important point for the execution of the recipe will be the preparation of the berries themselves, they need to pour into the toothpick in several places, so they will give more juice and pectin. Jam is aligned in the storage process, but thick will be with cooking. The ideal ratio of berries and sugar 1: 1, but to taste you can make a treat less sweet.
Ingredients:
- gooseberry - 2 kg;
- sugar - 2 kg.
Cooking
- Gooseberry wash, clean, cutting off the tails and twigs, clap every berry toothpick.
- Plot with sugar layers, leave for 5-8 hours.
- Cook on minimal fire, removing all foam. Boiled jam must be 25 minutes, cool.
- Repeat the half-hour boiling and cooling process 2 more times.
- Pour into sterilized container, wait, flip and put under the blanket for self-satisfaction.
Jam from the gooseberry for the winter through the meat grinder
To implement this recipe, do not need special devices and inaccessible products, enough berries themselves and sugar. The delicacy is obtained saturated, and thickens before the jelly state during the storage process in the bank. It is not necessary to put conservation in the refrigerator, it will be perfectly preserved in the storeroom and will not deteriorate throughout the year.
Ingredients:
- gooseberry - 5 kg;
- sugar - 4 kg.
Cooking
- Gooseberry wash, go through, cut the tails and twigs.
- Scroll through the meat grinder, fall asleep with sugar, leave for 4 hours.
- Cook on low heat, boil 20 minutes, cool.
- Repeat boiling-cooling is 3-4 times.
- Pour from sterilized banks, flip, wrapped in a warm bedspread and wait until you cool.
- Rearrange the jam from the gooseberry for the winter to the storeroom for storage.
Berries are very well combined with fruit, especially with citrus fruits, so it is necessary to prepare the jam from the gooseberry with an orange on the winter. So that the delicacy is not prouded, the orange zest is separately rubbed from the citrus, and the white peel and bones are removed. Fruit-berry mass can be chopped in a blender, scroll through a meat grinder or, if there is time, cut into pieces.
Ingredients:
- gooseberry - 2 kg;
- sugar - 2 kg;
- orange - 2 pcs.
Cooking
- Choose a zest from an orange, remove white peel, cut and immerse the pulp in a blender.
- Gooseberries wash, cut the tail, send to oranges.
- Punch all in almost homogeneous mass so that the pieces felt.
- Shoulder in the cooking container, pour sugar, put on a minimum fire.
- Boil 25 minutes, cool.
- Repeat boiling for 30 minutes, pour into sterilized banks, roll with covers, put under the blanket before cooling.
Jam from the gooseberry with Kiwi
Such jam is also called "emerald", thanks to his bright green shade. They prepare this winter, it is stored in the refrigerator, given that the composition is not very large sugar content. To preserve bright green, add to the lemon juice and zest. Berries are sorted in mashed potatoes, and Kiwi cut pieces.
Ingredients:
- green gooseberry - 2 kg;
- kiwi - 1, 5 kg;
- lemon 1 pc.;
- sugar - 1 kg.
Cooking
- Gooseberry wash, remove tails.
- Immerse in a blender, add lemon juice, pierced in mashed potatoes, additionally wipe through the sieve.
- Kiwi clean, cut into a large cube, mix with berry puree and zest.
- Fall with sugar, put on a strong fire.
- Removing the foam, cook to boil.
- Remove the fire to the minimum, cook until the mass decreases twice.
- Pour into sterile dishes, wait and deposit.
Jam from the gooseberry with mint
The prepared jam from the gooseberry without a bone is stored for a long time, and the mint adds to the taste of special freshness. Such a delicacy is simply preparing, and is eaten with pleasure. Berries can be pounded by a blender, strain the brush for the convenience of eradicating through a sieve. Jam is boiled for a long time (no 40 minutes he will hold on fire), but once, without repetition.
Ingredients:
- gooseberry - 2 kg;
- mint - 5-6 twigs;
- sugar - 1.5 kg.
Cooking
- Gooseberry wash, cut the tails, break through the blender and rub through the sieve.
- In the total container, pour a puree, put the whole twigs of mint, pour sugar.
- Put cooking, boiled jam from the gooseberry should be 35-40 minutes.
- remove mint, pecking for another 5 minutes, pour over jars, shake and put on storage.
Jam from the gooseberry with Malina for the winter
Simultaneous ripening of seasonal berries allows you to experiment with the composition of the delicacy. Jam from the gooseberry with raspberries is deliciously delicious, sweet, berries are very well among themselves, but it thickens not much. Considering the different density of berries, cooking needs the first gooseberry, I am raspberry to add 15 minutes to readiness.
Ingredients:
- malina - 1 kg;
- gooseberry - 1 kg;
- sugar - 1.5 kg.
Cooking
- Gooseberries wash, cut the tail, grinding toothpick.
- Fall with sugar and put cooking.
- Boiled berries must 30 minutes, pour raspberry.
- Boil and gooseberries for another 15 minutes, pour into banks and put it on storage.
Jam from the gooseberry with pectin
The jam from the red gooseberry thickens and without adding gelling ingredients, but the addition of pectin does not hurt, if the delicacy needs to be quickly or make a treat as long as possible. Preparing Jam quickly, without delights. Given that the berries are used red, and they are sweeter, sugar in the recipe is less.
Ingredients:
- red gooseberry - 2 kg;
- sugar - 1 kg;
- water - 200 ml;
- vanillin;
- pectin - 10 g
Cooking
- Gooseberry washed, pour water, put on fire and cook for 40 minutes.
- Punch the jam blender, wipe through the sieve.
- Pour mashed potatoes into a saucepan, pour sugar, put cooking, removing foam.
- Tomorrow 30 minutes.
- Mix pectin and vanillin with 1 tbsp. l. Sugar, pour out in the jam.
- Stir, cook for another 5 minutes.
- Pour the jam from the red gooseberry into sterilized containers, clap, put it on storage.
Jam from the gooseberry with gelatin for the winter
Very rarely prepared, but the result is simply impressive! The delicacy is more reminiscent of marmalade in a bank, it turns out to be transparent and delightfully tasty. It is important to remember that gelatin should not boil, so you need to add it at the end of the cooking, mix and immediately pour into banks.
Ingredients:
- sugar - 1 kg;
- gooseberry - 1 kg;
- water - ½ tbsp.;
- gelatin - 30 g.
Cooking
- The gooseberry was washed, to strip, fall asleep with sugar, leave for 4 hours.
- Pour the gelatin of hot water, put swell.
- Cook jam on medium heat, boil 30 minutes. Set up, wait until the drowning subsides.
- Pour gelatin, mix well.
- Put on fire, cook 2-3 minutes, not allowing boil.
- Pour into banks and put on storage.
Jam from the gooseberry in the bread maker - recipe
Cook - a pleasure. The device itself determines the perfect temperature for cooking, stirring, you only need to collect foam at the beginning of the process. The amount of raw berry mass should not be more than half of the bowl. The result is thick, transparent and delightfully delicious delicacy, which is ready to use immediately, and during the cooling it is aligned and becomes the right consistency.
Ingredients:
- gooseberry - 2 kg;
- sugar - 2 kg.
Cooking
- Berries go through, break through the blender, wipe through the sieve.
- Purchase into the bowl of bread makeup, pour sugar.
- Select "Jam" mode, click "Start". The first 10-20 minutes to remove foam.
- After the program is completed, the jam into the storage container.
Jam from the gooseberry - a recipe in a slow cooker
Cook jam from the gooseberry in a slow cooker is not more difficult than in the bread maker. If the device does not provide for the program "Jam", you can safely use "soup" or "quenching", extinguishing time up to 1-1.5 hours. The valve must be open or cover not cover. Be sure to remove the foam at the beginning of the cooking, the amount of raw jam should not be more than half the volume of the bowl.
Ingredients:
- gooseberry - 3 kg;
- sugar - 2, 5 kg.
Cooking
- Gooseberry wash, punch a blender and wipe through a sieve, getting rid of bones and dry meals.
- Pour the puree into the bowl, add sugar, turn on the "jam", prepare to the signal.
- Hot jam pour into storage tank.
Real vitamin bomb - Jam from the gooseberry without cooking. A delicacy in the refrigerator is stored, sugar is a preservative. In such blanks, the ratio of berries and sweetener should be 1: 1, but it will take some more sugar to cover the preparation of the preservative "cap", which does not let oxygen.
And let's go today confident from the gooseberry for the winter? Simple recipe with pleasure I will share with you! This wonderful and easy way I spied in one culinary transmission. On the day off, as always, I was engaged in cleaning and turned on the TV just for the background. When the culinary show began, I wanted to switch, but the hands were, as I called, are busy, so I had to listen to listening. I have never cooked confident before, but for some reason this word has always caused a feeling of some kind of mystery and holiday. Honestly, I thought to cook conforture - it's more difficult than making jam, but by half to listen to the transfer, I realized that it was completely wrong. And, if earlier, the jam from the gooseberry, which I greeted for the winter, it was almost until next year (for some reason I didn't really use my home success), then confident, thanks to my delicate consistency and gentleness eaten with pleasure! So I advise you to try to cook - the divine taste and the huge benefit of the confiture will conquer you! Still look at how to cook.
Ingredients:
- 500 grams of gooseberry berries,
- 450 grams of sugar,
- 40 milliliters of water.
At the initial stage, we swore berries and, in the way, cut off with scissors with fruit and tails with each berry. 
We spend the selected gooseberry in a bowl or pelvis and pour water, rinse. Dirty water drain and pour clean again, again, carefully my berries, merge.
In a small saucepan or bucket, in which we will cook the confiture, we pour the specified amount of water and put on the fire.
In boiling water we fall asleep the gooseberry, mix all and boil 5 minutes on slow heat, constantly mixing the contents. 
Gooseberry during this time will let juice and becomes soft. I fall asleep sugar in berries. Do not forget to shoot a sweet foam during cooking! 
We add sugar. Pretty everything is stirred until the sugar crystals dissolve. 
We remove the container from the fire and with the help of the sieve we wipe the berry mass. You can use a blender. 
Again, put the puree from the gooseberry on a slow fire for 10 minutes. During this time, the jam should thicken.
Pre-sterilize cans and caps for preservation.
We remove the boiling jam from the fire and distribute to banks. Immediately clog and leave to cool.
Store such confident needed away from sunlight and in the coolness.
Tasty tea and strong appetite to you! Still pay attention to the recipe for delicious
Description
Khkeberry configure is the most suitable berry billet for the winter. Probably there is no such child and even an adult who would not love the sour-sweet jelly. In addition, we offer to prepare for the winter not the store version of the gooseberry delicacy, which is probably manufactured from harmful components for the body, and a real berry homemade confiture, for the preparation of which only homemade gooseberry and ordinary sugar sand is used. Using a small amount of water, these two natural ingredients are transformed into a stunning and very useful delicacy. Of course, to get such a result at home, each host will have to work a little. However, in order to simplify this difficult process, you seek this detailed recipe with step-by-step photos and technological instructions.
It is surprising that many hostesses still buy such a jelly-like dessert in stores, and without thinking without thinking that he is preparing with gelatin. Why spend money on such a treat, if it is very easy to cook with your own hands? In addition, a natural home gooseberry has all the necessary components so that a real thick confident is released from it. So, you can be sure to create a confira from the gooseberry at home, no gelatin and other similar additives will not be needed. Moreover, such an amazing delicacy can be made with an orange, banana, as well as kiwi and other exotic fruits and not only. It should be borne in mind that all these additional fruit fruits only enhance the gooseberry confiture and make it even more useful.
So, let's go to cooking!
Ingredients
Khowder Confiture - Cooking Recipe
First of all, the gooseberry must be prepared. It should be separated from all twigs and tails. It's very easy to do with small scissors.
Now we take a suitable container and bring the required amount of water to boil to boil, after which the prepared gooseberry fruits are placed in a boiling liquid. Next, cook the contents of the saucepan for five minutes at minimal fire, do not forget that In the process of cooking, the delicacy must be stirred from time to time.
After five minutes, the structure of the berry dessert will change dramatically. First, a lot of gooseberry juice is formed, and, secondly, the berries will become much softer.
Sugar sand will add sugar berry mass. It adding it depends on the type of gooseberry. If pink gooseberry berries are used, the amount of sugar should be used slightly less in relation to the fruits, as in our case. However, if the confiture is prepared from a white gooseberry, then sugar will need exactly as much as the gooseberry berries are used.
Then we mix the delicacy until the sugar is added completely not melting. After that, the dessert from the gooseberry is grinding blender until the mass of homogeneous consistency is obtained.
You can use a manual blender to grind the berries, thereby turning the fruits in the puree right in the container in which they were cooked. Also for this you can use the usual sieve and wooden spoon. However, the last way is not the fastest and most convenient..
