A light jelly made from fresh gooseberries - perfect for a summer holiday! Secrets of making delicious gooseberry jelly with oranges.

24.09.2019 Dishes for children

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.

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 ferment faster.

It is good when the gooseberry grows in the summer cottage, when at any time you can come and type. here you need to look so that the berries do not overripe, do not become soft. Sometimes in extreme heat, in the sun, they "bake" rather quickly.

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

Collecting gooseberries is difficult if you have varieties with thorns, but now they are increasingly being abandoned. You need to sort out the gooseberries carefully and carefully. There are berries with a worm inside, looking closely you can see the hole-entrance. Sorting out the berries, you need to remove both tails and 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. The berry also makes excellent compotes, it, like another, can be frozen.

Jellies, jams, preserves for home-baked lovers do not remain behind the scenes. Someone loves original recipes, for example, pickled gooseberries. Also, many people know recipes for meat sauces from this amazing berry.

And also gooseberries can be added as an addition to pickles, tomatoes, cucumbers, even to cook delicious adjika from it. so the berry is practically 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, in summer it refreshes perfectly, I add a little "zest" to it

For him, we will need to take:

Gooseberries, ripe berries
Sugar
Peppermint sprigs

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 do not burst later and do not spoil the whole look, and fresh leaves of peppermint or lemon balm, why is it? It's just that I grow a lot of it.

At the very beginning, I soak the picked berries right in a bucket and at the same time, armed with scissors, I cut off unnecessary tails. I immediately throw the berries into a colander so that the water is extra glass, because we don't need it ..

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

I wash the mint under the tap and shake off the water, put it on a twig 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 onto the berries, immediately close and put the jars with the lids down under the blanket.

Gooseberry with orange for the winter

These are real vitamins, closed "live" in jars. Everyone absolutely likes this dessert, very tasty, not to mention the mass of usefulness.

We will take:

Kilo berries
Kilo of sugar
One medium-sized orange

How will we procure:

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

The gooseberries, like always mine, and I sort out, here we cannot miss overripe or bad berries. At the beginning, the orange is also washed with hot water and soda. Then I cut it into pieces together with the peel, only remove the bones.

I put orange slices in a blender, berries and sugar in the same place and grind everything. Then I stir until the sugar is completely dispersed. I pack it in jars and put it in the refrigerator.

Gooseberry jelly recipe for the winter

Another vitamin treat that I keep in the fridge all the time. Sometimes we dive into a jar, eat with tea.

To execute the recipe, we need:

Kilo of gooseberry
Kilo of sugar
Half a liter of water

We free the berries from unnecessary tails, rinse and put them in a container where we will cook them, pour water there and set the average temperature so as not to wait for a boil. Then we lower the temperature and let it boil for about fifteen minutes.

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

So we boil for about twenty minutes, you will begin to notice how a thick film appears on the walls, then everything is ready. We immediately pour the jelly into the glass container, 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 the soft drink. Orange gives a 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:

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

We fill the jar with berries, I mean a three-liter one, so that it is one-third full. 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 three-liter 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 turns out to be very aromatic 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 through gooseberries and rinse them in water. My oranges are very good, we need them with the peel. We grind everything with a blender, you can in a food processor or scroll through a meat grinder. Pour the resulting mixture into a special cooking container and mix with sugar, cook over 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 to be homogeneous. We put the finished product in jars, you can close it with nylon or screw caps. Stored perfectly.

Gooseberry currant jam for the winter

We will need:

Kilo of gooseberry
Half a kilo of black currant
A couple of oranges
One and a half kilos of sugar

How to make such a jam:

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

Gooseberry jelly with orange

I must say right away that there is a lot of fuss, but it is worth trying. Beautiful jelly turns out very well, we even decorate festive cakes with it.

This recipe requires:

One and a half kilos of berries
One and a half kilos of sugar
Three oranges

How to make gooseberry jelly:

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

It turns out a berry-orange mass, which must be poured into a cooking container and mixed with sugar. Usually jelly is brewed for about twenty, twenty-five minutes. Then it immediately needs to be spread over the banks. It won't be so thick at first. Only when it cools down well.

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 with you:

0.8 kg of berries, can be with a light green
Black currant leaves
Three carnations
Three peas of allspice
On the tip of a cinnamon knife
150 grams of sugar
Three tablespoons of vinegar

How to pickle gooseberries:

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

Gooseberry sauce for the winter

For him you will need to take:

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

How to make gooseberry sauce:

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

Gooseberry sauce with garlic for the winter

We will need to take:

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

How to cook:

Sort the berries and rinse, spread on a towel to dry. Peel the garlic, rinse the herbs, dry and remove the stalks. Twist everything twice in a meat grinder. Add oil and spices, stir. Divide the mass into sterile jars and put in the refrigerator.

Adjika from gooseberry for the winter, recipe

For her, we will take with you:

A kilo of gooseberries, better than greenish
Three hundred grams of garlic
Five chili peppers
A spoonful 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.

Gooseberry is a unique berry. Depending on the variety, the berry may differ in size, color and taste. Some fruits are very tiny and covered with fine villi. Others are plum-sized and glossy. People use the berry to make culinary delights. There are many gooseberry jelly recipes for the winter. The berry is not bright in color and has a weak taste, and therefore ideally combines with other products.

The gooseberry is different from other berries. Under the transparent skin is a jelly-like pulp. It is used to make compote, preserves and jam. The most suitable preparation method is jelly.

Features of cooking gooseberry blanks:

To prepare the dish, it is necessary to select only ripe fruits without visible damage and stains.
Gooseberries have a subtle aroma that can disappear altogether during cooking, the addition of acid helps prevent this.
When cooking, use light seasonings: vanilla, mint, cardamom.

Product selection and preparation

For jelly, only ripe fruits are needed, which, during the ripening period, managed to accumulate useful substances and natural gelling components.

The berries are red, black and green. Any jelly will work. The color of the fruit gives the finished jelly a certain shade.

It is necessary to pick berries in dry weather. If they were purchased on the market, they must first be sorted out and the leaves and twigs that have gotten to be removed.

Discard fruits that are damaged and also have visible stains.

Cut off the dried corolla and tail with scissors.

How to make gooseberry jelly at home

Gooseberry blanks are tasty and healthy. Jelly will appeal not only to adults, but also to children.

Without cooking

With any heat treatment of fruits and berries, a large amount of nutrients is lost. You can preserve the maximum vitamins by preparing raw jelly.

Ingredient List:

berries - 1 kg;
sugar - 1 kg;
water - 500 ml.

Cooking method:

Pre-prepare, rinse and dry the fruits. Excess fluid is inappropriate.
Put the gooseberries in a container and sprinkle with sugar, add water and leave for a day.
Bring the mass to a boil over low heat, but do not boil. As soon as the water boils, turn off the fire. Cover and cool.

The next day, repeat the procedure.
Continue this way for 5 days. The pectin released from the gooseberry will make the syrup jelly-like.
Prepare jars and lids in advance. An easy way is to warm it up in the oven.
Boil for the last time and put in prepared jars.
Cork hermetically.

With pectin

Ingredient List:

berries - 2 kg;
sugar - 2 kg;
pectin - 20 g.
vanilla.

Follow the step-by-step instructions:

Pass the prepared fruits through a meat grinder.
Add sugar, stir and heat.
Bring to a boil and cook, stirring for 10 minutes.

Refrigerate.
Mix pectin, sugar and vanilla in a separate container.
Bring the cooled jelly to a boil and cook for another 10 minutes.
Distribute and roll up.
Allow to cool under a warm blanket. In this case, banks must be placed on the lid.

With orange

You can add additional ingredients to the gooseberry to enhance the flavor.

Grocery list:

berries - 1.5 kg;
orange - 3 pcs.;
sugar - 2 kg.

Cooking method:

Carefully sort out the fruits, rejecting leaves and small debris.
Rinse oranges and pat dry with a towel.
Mince berries and citrus fruits.
Mix mashed potatoes with sugar and put on fire.
Cook the jelly. To do this, stir the mass periodically for half an hour and remove the foam.
Pour into containers and seal.

With gelatin

Many people use gelatin to get a good result. It is important not to overdo it, it will affect the taste.

Products:

gooseberries - 2 kg;
sugar - 2 kg;
gelatin - 40 g.

Cooking method:

Turn the berries into a puree state in any convenient way.
Pour in sugar and mix well.
Pour boiling water over gelatin and allow time to swell. How to dilute correctly and in what proportion is indicated on the package.
Bring the puree to a boil and simmer over low heat for 30 minutes.
Cool slightly and pour in gelatin. While stirring, keep on low heat, avoiding boiling.
Cook for 2 minutes.
Fill the jars and let cool.

Through a juicer

Ingredients:

berries - 2 kg;
sugar - 2 kg;
water - 1 l.

Cooking method:

You can get juice by passing it through a juicer.
The juice can be pulp, but peeled from seeds and peels.
Add remaining ingredients and stir. Use a wooden spatula to cook the jam.
Bring to a boil and cook for 40 minutes.
Let cool and boil again for 10 minutes.
Fill containers and seal tightly.

In a multicooker

If you need to quickly make mashed potatoes, a slow cooker will help. Cooking lasts for two hours, and you do not need to control the process.

Products:

gooseberries - 2 kg;
sugar - 2 kg.

Cooking method:

Grind the berries in any convenient way.
Place mashed potatoes in a multicooker bowl and add sugar.
Set the "extinguishing" mode, time - 2 hours.
When the puree boils, be sure to do the following: remove the foam and close the lid.
An audible signal indicates that the jelly is ready.
Pour into prepared containers and roll up with metal lids.

With red currant

Ingredients:

gooseberries - 1 kg;
red currant - 1600 g;
water - 400 ml;
gelatin - 100 g;
sugar -1200 kg.

Cooking method:

Sort the berries, rinse and dry.
Squeeze the juice using a juicer, or rub through a sieve.
Cover with sugar and distribute it evenly over the mass.
Add gelatin, mix and leave to brew.
Cook, stirring constantly, not letting it boil.
Pour into containers and seal.

Through a meat grinder

The easiest and most affordable way to make jelly is through a meat grinder. This recipe was also used by grandmothers.

Ingredients:

berries - 1 kg;
sugar - 1 kg.

Step-by-step instruction:

Initially, rinse the fruits and cut off the tails.
Then twist in a meat grinder.
Add sugar and put on fire.
Bring to a boil and simmer for half an hour. Stir continuously for the last ten minutes to prevent the jelly from sticking.
Cooking time may take either less or longer. It all depends on the desired density.
Check the readiness of the jelly drop by drop. If it doesn't run, the jelly is done.

With mint

You can get a tasty and aromatic jelly by adding mint when cooking.

Required products:

gooseberries - 2 kg;
sugar - 2 kg;
mint - 6 leaves.

Cooking method:

Pass the peeled, washed and prepared berries through a meat grinder.
Add sugar and stir everything thoroughly.
Put on fire and boil for 45 minutes.
Stir the mass periodically.
When the jelly is done, add the mint and let sit for a few minutes.
Pour into containers and roll up.

With lemon

The workpiece does not lend itself to heat treatment, it is a storehouse of useful vitamins that the body needs in winter.

Ingredients:

gooseberries - 1 kg;
sugar - 1 kg;
lemon.

Cooking method:

The ideal option is burgundy, sweet gooseberries.
Sort out the gooseberries and remove the tails. It is more convenient to use scissors.
Rinse several times, the last water must be clean.

Remove excess liquid, spread in a single layer on a towel and allow to dry.
Wash the lemon, cut into pieces. If there are bones, they must be removed.
Twist the berries in a meat grinder first, and then the citrus.
Mix everything well and leave. Top with a layer of sugar - 0.5 cm. Cover with plastic lids or cover with parchment paper and tie.

Seedless

Products:

berries - 2 kg;
sugar;
water - 1 tbsp.

Cooking method:

Prepare fruits, put in a saucepan and add water, boil.
Make a small fire, cover and steam until the berries are juiced.
Crush the berries with a crush.
You can get pitted jelly by rubbing through a sieve.
Squeeze the resulting waste again with gauze.

Measure the amount of juice. For half a liter of juice, you need 400 g of sugar.
Add sugar and mix everything well.
Cook for 40 minutes, skimming off the foam.
The jelly should boil down twice. The foam should stop forming.
Fill prepared containers and seal.

How much and how is jelly stored

If all preservation rules were followed when closing the cans, then the jelly can be stored for 2 years.

Foreword

Gooseberries are well known to the common man as a tasty and healthy berry. But it can only be consumed fresh for a short time. But if, having harvested the harvest, you make gooseberry jelly for the winter, then you can feel the aroma and taste of the berries even on frosty days.

So, let's take a look at the most common jelly recipe. It doesn't require a lot of ingredients, you just need:

4 kilograms of ripe gooseberries;
2.5 kilograms of granulated sugar;
1.5 cups of clean, filtered water.

Particular attention should be paid to the selection of berries. They must be ripe and large, without traces. If you take the fruits unripe, then the jelly will turn out to be very sour... You need to start preparing a homemade dessert by processing berries. They should be sorted out, damaged ones removed. Cut the branches from the gooseberry with scissors.

Then we pour the selected ripe gooseberries into a wide container (basin, large bowl). Fill them with water and leave for 40 minutes. After that, the fruits should be washed using a colander and dried. Having prepared a large deep saucepan, pour the prepared berries into it and put on the fire.

Pour water into a container with berries and wait for the moment to boil, after which we make the fire quieter. Berries should be simmered over a fire until until they become soft and release juice... Only then do we remove the pan from the stove, knead the fruits with a crush and wipe them using a sieve. It is worth noting that the remaining mixture from the skins of the berries does not need to be thrown away, since an amazing compote can be cooked from them.

The fragrant liquid obtained from the fruits is again poured into the container. It's time to add sugar, and with it the future jelly is cooked over low heat for about half an hour. If you haven't already, sterilize the jars and lids. After the specified time has elapsed, remove the jelly from the stove. We place sterile jars on the table and pour the prepared dessert into them. It will be convenient to do this using a funnel.

After filling the glass containers completely, immediately roll them up with lids and turn them upside down. Remember to cover the jars with something warm. After 4 hours, you can turn the jars back. Only after they have hardened, we put the gooseberry jelly blanks for the winter in a cellar or refrigerator. You can enjoy the dessert already 5 hours after preparation.

To make delicious gooseberry jam, you need the following ingredients:

800 g of berries;
400 g of fresh ripe raspberries;
2 glasses of boiled cooled water;
1.75 kg of granulated sugar.

It is best if the berries are from your site. Did you know that you can harvest up to 15 kg of crops from one bush?

We have already prepared currant jelly for the winter, now it's the turn for gooseberries. So, gooseberry jelly we will cook with you for the winter a little differently. But I assure you that the dessert will turn out to be excellent and in winter it will be very great to open a jar of a fragrant sweet delicacy with a pleasant sourness.

The berries, as usual, need to be sorted out and washed. Well, this process, how to do it very quickly, is described in the recipe.

We put the washed berry in a colander so that the extra water is glass, you do not need to dry it, because we will add water anyway.

In the process of cooking dessert, it is necessary that all the water that we use evaporates and the finished one is boiled down by a third.

In this case, we will use a minimum of water.

For cooking, I used:

3.5 kg of gooseberries;
sugar 2 kg;
Glass of water.

Preparing gooseberry jelly for the winter

Weigh the berry, pour it into the basin.

I already have 3.5 kg of pure berries, and this is a 5-liter bucket. Add a glass of water. We put on fire. Let's wait for a boil. We reduce the fire. We steam the berries in this mode until they are completely softened. The gooseberry has softened and let the juice go, now you can turn off the heat and crush the berry well.

In a deep saucepan, rub the hot softened berries through a sieve.

To make it easy to determine the volume of squeezed juice, it is better to use a pan with volumetric markings applied from the inside.

Put the grated berry cake in a bowl.

If desired, you can pass the cake through cheesecloth to squeeze the berries better and get more juice. I did not do this, but from the whole cake I cooked a compote for 4 liters of water and sugar in 1.5 glasses. She left it to infuse, cooled and strained it. You can drink it chilled right away.

2.5 liters of squeezed juice (I did so much) pour into a basin, bring to a boil.

Pour sugar, stir until it is completely dissolved. Sugar will need 800g per liter of juice. In my case - 2 kg.

Cook on low heat for 40 minutes, stir, remove the foam.

After 30 minutes of boiling our jam, you can put the jars to be sterilized.

When, during boiling, the abundant appearance of foam stops and the jelly boils down by about a third, the process can be completed. Or check the jelly for readiness in a way we already know. On a very chilled plate, drip a little jelly and when cooled, it should thicken and not spread.

Fill sterilized jars hot gooseberry jelly, cover with boiled iron lids, roll up, turn over and set upside down on the floor of an hour. Then we return the jars to their normal position. Let it cool down. If you want it thicker, cook for up to an hour and a half.

And this recipe for the winter just surprised me:

If you have a good gooseberry crop, try this gooseberry snack for the winter:

Bon appetit and delicious homemade preparations.

P.S. Did you like my recipe? Having trouble cooking? Ask questions - I will answer everyone.

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 consistency and pulp.

Gooseberry jelly, prepared for the winter, retains its weightless structure and delicate flavor of ripe berries. A delicate sweet and sour bouquet of the 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 your favorite recipes on hand to make this unusual delicacy a regular guest on the table.

Features of harvesting gooseberries

The gooseberry is 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 adhere to a few simple rules:

1. 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 specimens covered with spots and a cloudy film are also discarded.
2. Removing the gooseberry from the stalks, it is worth removing the remains of the dried corolla from the berry 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 material thoroughly and not cut off the “tails”.
3. Gooseberries have a very delicate aroma that can become too weak in the cut. The natural taste is well emphasized by the addition of acid: citric acid, from orange pulp or kiwi fruit.
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 is ripe and has 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 desired dessert consistency. In such cases, the product is thickened with gelatin diluted in water.

The classic gooseberry jelly recipe

In preparing a tender berry, the most important thing is to preserve its delicate aroma and not make the dessert cloying. Ripe fruits do not need excessive sweetening. 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 enamel bowl.

Step-by-step instructions for further cooking:

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

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

Harvesting with a juicer

The use of modern household appliances when preserving significantly saves time and effort. The juicer allows you not to filter the hot mass with your hands, shortens the boiling time. Having passed the berries through the unit, they get pure juice without pulp and the squeezing will be much better, and the waste is much less. With this method, gooseberry jelly is obtained in a matter of minutes.

For further cooking, you only need a fragrant mass from the extraction of berries and sugar in a 1: 1 ratio. A few simple steps remain:

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

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

Jelly without cooking

You can preserve the 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. A raw jam recipe will require the following ingredients:

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

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

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

The cooking process is simple: the whole mass of the fruit 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. Stir 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 sealed product can be left at home at normal temperature for several months.

Gelatin recipe

This blank contains a gelling agent - gelatin or agar-agar. The recipe is used if you want to get a dense, stable mass. Different thickeners are prepared according to the instructions. You should carefully study the method of application: some types of gelatin require preliminary soaking, others can simply be diluted in a small amount of liquid and boiled with the main product. Instant gelatin from store sachets can lose its properties from overheating, it is added at the very end, a few minutes before being cooked.

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

Ingredients:

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

The cooking process begins by boiling the syrup in a large saucepan. A thick sweet syrup is obtained from sugar and water, prepared raw materials are spread into it: berries, fruit puree or juice is poured in. Warm up the mass for about 30 minutes and leave to cool in the cooking utensil. Gelatin is added to the workpiece, brought to a boil and immediately packaged in a sterile glass container. Cork up and wrap up the conservation. Store in a cool, dark place.

Gooseberries with currants

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

The ratio of ingredients can be changed at your discretion. Sample 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. Black currants and gooseberries are chopped and rubbed through a sieve, and only juice is squeezed from red fruits.
2. The resulting components are combined in one dish (preferably enameled) and the entire portion of sugar is added.
3. While stirring, cook over low heat. After boiling, warm up for about 30 minutes.
4. The jelly is packaged hot and sealed with sterile caps.

You can leave a small amount of currant berries intact and add during cooking. The billet 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 baked goods.

With mint and kiwi

For canning, according to this recipe, berries of green varieties are chosen, they are in good harmony with the fresh mint aroma, and in color and consistency they resemble kiwi pulp. A tropical fruit adds sourness to the jelly and makes the mass more plastic and soft in taste. For dessert, kiwi fruit is peeled, cut into pieces or chopped together with gooseberries to a puree state.

Ingredients required for the recipe:

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

Dessert preparation:

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

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

With orange

Citrus fruits complement the taste of the product, give it aroma, add a sunny hue and make the dessert less cloudy. Oranges can be taken directly with the peel, but they should be thoroughly washed and doused 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. Prepared, chopped fruits and washed berries without tails are chopped in a blender.
2. Place a homogeneous mass in a saucepan, add sugar and pour in 1 glass of clean drinking water.
3. The workpiece is thoroughly mixed and left to infuse for 5–6 hours.
4. Bring the jelly to a boil quickly and boil for 10 minutes, skimming off the foam.
5. Cool the mass for 4 hours and boil to the desired consistency.

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

Jelly in a slow cooker

The device facilitates preparation and provides uniform heating of the workpieces. Pectin in fruits is maximally activated, and the dessert is dense and homogeneous in structure. Before packaging, the mass can be additionally chopped 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 in the bowl of the machine. You should not load a large number of products into the multicooker. When heated, the mass will rise and may overflow.

The "extinguishing" mode is set on the device for 1.5 hours, after 15-20 minutes the lid should be lifted and the contents are chopped with a crush. Then leave the product to simmer until the device is turned off. Immediately after the end of the process, mashed potatoes can be poured into cans or additionally poured in a blender. The product thickens after cooling, so the jelly containers are left upside down for only 10 minutes to check the tightness. Then they are installed with the lids up and wrapped until they cool completely.

You can visually study the process of pectin and gelled harvesting 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, aromatic dessert. One has only to try to cook it for the winter according to one of the recipes given, and gooseberry jelly will become a regular guest on the table all year round.