Gooseberry jam - getting ready for winter. Gooseberry jam for the winter through a meat grinder step by step recipe

04.09.2019 Lean dishes

We sort gooseberry berries, make sure that we do not get spoiled fruits. We load gooseberries in a suitable deep bowl, fill with water. We thoroughly wash the berries, dry them with a kitchen towel.

We prepare the blender by installing the “metal knife” nozzle. We lay the pure berries in a bowl, chop the berries in mashed potatoes at the highest possible speed. So do with the whole gooseberry.

Dip the orange with boiling water, additionally, using a stiff brush, carefully wash the citrus. We cut arbitrarily.

Grind chopped orange in the same blender bowl.

Combine chopped orange and gooseberries in a stewpan or pan.

Pour a serving of granulated sugar. Immediately throw a sprig of fresh mint.

Turn on the stove maximum fire. Set the stewpan on the stove. Cook the future jam for 7 minutes, do not forget to stir occasionally.

Then very quickly grind the contents of the stewpan through a fine sieve.

Again we send jam from gooseberries to the stove, cook for 13-15 minutes already at a moderate temperature. Stir occasionally.

We sterilize the jars in a convenient way, boil the lids for 8-10 minutes. Gently pour hot jam into jars.

Hermetically tighten the lids. Turning the cans upside down, wrap them with a warm blanket / blanket, cool for 24 hours until the glass is completely cooled.

Store blanks in the cellar / pantry.

Enjoy your meal!

We thank Alena for the recipe and photo.

Gooseberry jam with orange is a pretty easy to make dessert that even a novice hostess can make. All that is needed: fresh berries, ripe oranges, some free time and a few particles of your warmth for each jar. Do not be lazy and be sure to cook one of the following jams. The result will not disappoint you. Gooseberry jam with the addition of oranges invariably turns out to be surprisingly tasty, thick, fragrant and healthy.

Gooseberry jam with oranges without cooking

Ingredients:

2 kg of ripe gooseberries;
2 large sweet oranges;
6 glasses of sugar.

Cooking:

Rinse gooseberries in a colander. Let the berries dry, then pass them through the meat grinder. Cut the oranges, free from the seeds and, together with the zest, also scroll through the meat grinder. Add sugar, mix “raw” jam with a clean wooden spoon, put in sterile jars, cover with nylon covers. Jam without cooking is stored in the refrigerator for up to 2 weeks. For better protection against mold, leave a free space near the neck of each jar (no more than 1 cm) and fill this space with a thin layer of granulated sugar.

Gooseberry jam with oranges and lemon juice without cooking

Why add lemon juice to gooseberry jam without boiling? Due to the content of phytoncides in lemons - substances that kill pathogenic bacteria - adding lemon to raw jam will help to preserve the product longer and prevent fermentation processes.

Ingredients:

2 kg of gooseberries;
2 large oranges;
2 kg of sugar;
2 lemons.

Cooking:

Scrub the washed gooseberries and peeled oranges through a meat grinder. Add sugar and mix until dissolved. Wash the lemons, squeeze the juice out of them (this will help the citrus juice squeezer), pour this juice into the berry-orange sweet mass. Mix well. Place raw jam in sterile jars, cover with clean lids, and store in the refrigerator. If the product seems liquid to you, add a thickener. Pour jam not into jars, but into a pan, bring to a boil, pour in the Confiturk thickener, mix and immediately place in a dish for storage. It will be a viscous jam with a citrus flavor.

Gooseberry jam with oranges and kiwi

This is a very interesting recipe, not least due to the biological relationship of gooseberries and kiwi. Orange juice will soften the sourness of kiwi and the berry taste of gooseberries, and also make a pleasant citrus note.

Ingredients:

1 kg of ripe green gooseberries;
1 kg of ripe kiwi fruits;
2 large oranges;
2 kg of sugar;
3 tablespoons of lemon juice.

Cooking:

Wash the berries and dry them slightly. Fold in a blender bowl. Peel the kiwi, chop and add to the gooseberry bowl. Make mashed potatoes from berries and kiwi. Scroll oranges peeled through a meat grinder, pour in lemon juice and add it all together to the berry mass with kiwi puree. Add sugar, stir, bring to a boil over low heat and cook for half an hour with constant stirring. Lay the prepared jam hot in clean cans and roll it up. By the way, if you add a little vodka to the jam before starting the preparation (1 tablespoon per liter of jam), you can do without cooking for half an hour and close the workpiece in jars 5 minutes after the boil begins.

Transparent gooseberry jam with oranges and mint

Ingredients:

2 kg of gooseberries;
3 oranges;
2 sprigs of fresh mint;
2 kg of sugar.

Cooking:

Wash gooseberries and oranges. Cut the pulp from the orange fruit, put it together with the berries in a blender bowl. Grind, pour into cooking utensils, add sugar and sprigs of mint that you previously washed. Bring to a boil over low heat, cook for 10 minutes with constant stirring, and wipe through a sieve. Return the product to the pan. Cook a viscous, transparent jam over medium heat for 15 minutes, stirring it during cooking. Pour the boiling billet into clean jars, close or roll up with sterile lids.

Gooseberry jam with orange and lemon through a meat grinder

Ingredients:

1 kg of gooseberries;
2 oranges;
2 lemons;
1 kg of sugar.

Cooking:

Rinse the gooseberries, dry them a little. Also, wash oranges with lemons under running water, remove the seeds, and pass along with the gooseberries through a meat grinder. Sprinkle with sugar, leave for an hour. After that, bring to a boil over medium heat, cook for 15 minutes, stirring constantly. Put in clean jars and cover with lids. Jam has a very interesting taste.

Gooseberry, orange, apple and cinnamon marmalade jam

Ingredients:

1 kg of gooseberries;
2 oranges;
2 large green apples;
1 kg of sugar;
1 teaspoon ground cinnamon.

Cooking:

The basis of “marmalade” jam is a combination of natural pectins, which contain gooseberries and apples in abundance. By the way, berries must be taken very ripe, and apples on the contrary - greenish. Rinse gooseberries, remember it slightly with a potato masher, add chopped pulp of oranges and sprinkle with sugar. After an hour, mix, chop with a submersible blender in mashed potatoes, bring to a boil over medium heat. Separately, extinguish in a small amount of water sliced \u200b\u200bapples. Wipe them through a sieve, add mashed mashed potatoes to the future jam, pour cinnamon and cook on low heat until noticeably thickened. While cooking, stir constantly and be careful: the fruit and berry mass can “spit” and burn your hands. Put hot jam in jars and twist. After a while, it will thicken so that it can be cut with a knife.

Jam from oranges and gooseberries with honey

A kind of berry-orange jam is not for long-term storage.

Ingredients:

2 kg of gooseberries;
1 kg of ripe oranges;
honey to taste;
3 tablespoons of water;
cinnamon stick optional.

Cooking:

Rinse very ripe and sweet berries of gooseberries, dry and, together with oranges, pass through a meat grinder. Add water and boil for 20 minutes over medium heat, stirring constantly. Add a cinnamon stick during the cooking process. Remove this stick from the hot jam, and cool the jam, add honey, mix and store in sterile jars covered with nylon covers. Necessarily in the refrigerator and no more than 2 weeks.

Gooseberry jam with oranges and ginger

This jam has a bright flavoring composition: sweet, but slightly sour, with distinct ginger notes. I cook it with a recipe from one culinary forum. A very interesting dessert is obtained.

Ingredients:

2 kg red gooseberries;
1.5 kg of sugar;
1 cinnamon stick
2 teaspoons of grated ginger root.

Wash the gooseberries, remove the tails and peduncles, cut each berry in half, cover with sugar and leave for 5-6 hours to let the juice flow.

Add cinnamon, grated fresh ginger, bring to a boil over medium heat, and when the sugar has completely dissolved, reduce the heat and cook, stirring, until the jam thickens. It will take you about 30-40 minutes to cook. If you do not have such time, you can set aside the jam, and after cooling continue cooking.

Arrange the hot jam in dry clean jars and tightly seal the lids. Turn it upside down and after complete cooling take it to a storage room in a dark room.

By the way: adult ginger rhizomes are sold in stores, and for jam you need a young root with delicate skin. If you do not find this, then select a root with a less developed core or lateral processes, it is just the youngest of the whole root. Buy ginger in a much larger quantity than you need for a prescription to tilt the inner hard core during processing. Otherwise, it will be felt in the jam, like firewood. The most tender is the upper layer of the rhizome. Here it is and take it to add to the gooseberry jam with orange.

Want to make gooseberry jam - recipes for the winter are very different. In this article we share some of them. In fact, of course, every mistress, even though sometimes leaving the house, even for lack of a summer residence, knows this berry perfectly. A peculiar prickly shrub, sprinkled with fruits - delicious with a slight sourness is now very relevant. In addition, the berries are dietary, you can safely enjoy them without worrying about your figure.

A whole range of vitamins: A, B, C, P, trace elements (sodium, manganese, cobalt, potassium, iodine, zinc, calcium, iron, phosphorus and copper), makes gooseberry pantry useful substances . The treatment of cardiovascular diseases, the gastrointestinal tract, and even the antitumor effect are ascribed to this miracle berry.

And for winter preparations, such as marmalades, compotes, preserves, both on their own and with other berries and fruits, gooseberries are not replaceable!

Have you tried hot pancakes or pancakes with gooseberry jam? It is just incredibly tasty!

Gooseberry jam for the winter - a simple recipe number 1

Ingredients

1 kg of assorted gooseberries;
2 glasses of pure water;
1.5 kg of sugar.

Berry preparation

To make the jam delicious, only the berries of ripe gooseberries are needed. Thoroughly wash them, let them drain water, with a knife we \u200b\u200bremove the stalks and dry remains of flowers. Before you start cooking, sort the gooseberries divided in half, in two. Wipe one half through a sieve.

Boil jam

We spread the resulting mashed potatoes in an enameled bowl, add water, the second half of the berries, sugar, mix.

Pour hot jam into a sterilized jar, cover, roll up, and cool without turning the jar over.

Gooseberry jam for the winter - a simple recipe number 2

This method consists in the fact that the entire purified gooseberry is boiled with water for 10 minutes. Next, wipe the cooked gooseberries through a sieve or colander with small holes. We collect the remaining cake in cheesecloth and hanging it over the dishes, wait 20-25 minutes until all the liquid drains to the end.

As a result (as in the first case), an exit to the floor is a liter liter jar of syrup.

The jam turns out very tasty, with a share of acidity and not too cloying.

Tip: if you are not sure of the degree of readiness, pour a spoonful of jam on the saucer, if it spreads, the jam is not ready yet.

If this is not your first time cooking gooseberry jam, try experimenting. Lime and orange, apples, red and black currants - these are all additional ingredients that can be used together with gooseberries to give a new taste to the already beloved jam.

As you can see, gooseberry jam - recipes for the winter are different. If you have your own options for preparing the workpiece, share them in the comments.

To prepare a delicious jam for the winter, always carefully sort the berries. All spoiled, rotten fruits should be removed. The peduncle can not be cleaned, they also contain beneficial substances.

What kind of gooseberry is better to use for cooking jam? Absolutely any - green, pink and red will do, but the latter contains more vitamin C.

Although this element is destroyed by heat treatment, some part of it will still remain, and in winter you can’t do without this vitamin - it strengthens the immune system.

Some housewives recommend adding a little citric acid to the jam about 5 minutes before the end of cooking. However, it all depends on your taste preferences and on the variety of fruits. If they contain little acid, perhaps it is worth listening to experienced chefs. As for gelatin, it is almost never put in gooseberry jam, because these berries contain a lot of pectin, due to which the jam turns jelly-like. And now consider recipes with gooseberries simple and complicated.

Cooking jam through a meat grinder

The easiest jam

Ingredients: gooseberry - 1 kg; sugar - 1 kg.

We carefully sort the berries and wash them, lay them in a colander. Let water flow from them. To grind gooseberries, use a meat grinder. The resulting berry gruel is transferred to a large-diameter pan and pour the entire amount of sugar. Turn on a small fire and mix the contents well. Initially, a lot of liquid forms in the pan, but after boiling its volume gradually begins to decrease. The main thing is to ensure that the sweet mass does not burn from below. Therefore, constantly monitor the cooking process, stir the jam. While it is boiling, sterilize the jars over steam or in the oven. Do not forget about the covers as well. How to cook gooseberry jam? As soon as it begins to thicken, do a test - drop a drop of sweet mass on a cold plate and turn it over. If the drop holds its shape well, then you can turn off the stove. Pour jam into jars and cork. To cool completely, store the product upside down, wrapping it warmer.

Kiwi and Peppermint Jam Recipe

Ingredients: gooseberry - 800 g; Kiwi - 3 pcs.; mint leaves - 10 pcs.; sugar - 800 g.

Wash the gooseberries and dry slightly. Peel the kiwi, cut into slices. Rinse the mint leaves with water. Pass the berries and kiwi through a meat grinder. Pour the resulting slurry with sugar in a saucepan and let it get wet, mix. Turn on a small fire. When heated, the sugar begins to melt slowly, and your task is to prevent it from burning, for this often stir the mass. When the fruit nectar boils, do not leave it for a long time, if foam forms, remove it.

Let the jam boil for at least 25 minutes, after which you can put the mint in the jam. Then check its readiness with a drop (as mentioned in the previous recipe). If the consistency is not thick enough, continue cooking for a few more minutes. At this time, prepare cans and lids - they need to be sterilized. Pour the gooseberry jam into the container and tighten the lids. In order for the product to cool slowly, the inverted jars must be properly wrapped.

Winter Recipe with Oranges

This gooseberry jam is especially delicious due to its delicate texture and pleasant orange finish. Be sure to prepare at least a couple of jars for future use.

Ingredients: gooseberry - 700 g; oranges - 2 pcs.; sugar - 1 kg.

Oranges must be peeled by cutting off the entire white layer. Divide the fruits into slices, remove the film from each of them and remove the seeds. You should have clean pulp, nothing more. Wash the gooseberries and dry them slightly.

Using a meat grinder, chop berries and orange pulp. To obtain a delicate consistency, we will perform one more manipulation with the future jam - wipe the fruit through a sieve. This will remove gooseberry seeds and coarse pieces.

Put the tender gruel on the fire in a saucepan, bring to a boil, pour sugar and mix. We are waiting for the mass to boil again and granulate sugar to dissolve.

Stir jam constantly. Boil it until thick (about 30 minutes). Check readiness with a drop and cork for future use in pre-sterilized jars. We send for storage a fully cooled blank.

Twisting gooseberries through a meat grinder is easy. In this case, you will grind their skin. The stove will do the rest - when the jam becomes thick and does not spread, it means that it is ready. In winter, a simple treat will be an excellent vitamin supplement for you. However, do not forget that it contains a lot of sugar, it is very high in calories.

Gooseberries - a useful berry, which is not very popular among many housewives due to its low availability. These are rare berries that are not sold in the supermarket. Gooseberries should be sought mainly in the markets or at relatives in the country. From it you can make not only jam, but also various sauces, compotes, pies.

Today I propose to prepare gooseberry jam through a meat grinder. A great harvesting option for the winter. The jam is very tasty, which will warm with its taste and aroma on a cold winter evening. You will not regret the time spent. This recipe is quite simple and does not require long cooking. The result is two 200 g jars.

Taste Info Jam and jam

Ingredients

Gooseberry 300 g;
Sugar 600 g;
Vanilla sugar 1 tsp

How to make gooseberry jam through a meat grinder

For the preparation of jam, a ripe dark berry, and a dense green color, is perfect. In any case, gooseberries need to be prepared. Using your hands or kitchen scissors, trim the tails on both sides. Remove the bad fruit. There are berries with a black coating, do not use them for cooking.

Put the prepared gooseberries on a sieve and rinse thoroughly in running warm water. Leave for a while to allow excess liquid to glass. Or to speed up the process, dry the berries with a paper towel.

Pass the berries through a meat grinder and transfer to a convenient deep container, even in a cooking pot.

Sprinkle the whole amount of granulated sugar. Stir and let it brew for about 2-3 hours.

From time to time, take a wooden spatula and mix thoroughly to dissolve the sugar grains.

Transfer the berry-sugar mass to a cooking pot, better enameled. Pour vanilla sugar or a pinch of vanillin, mix and send to moderate heat. Boil the contents of the pan while stirring. Boil for 15 minutes from the moment of boiling.

During cooking, a foam will form, which must be collected and removed with a wooden spoon.

The jam mass was green at first, but during cooking the green color would go away and the jam would be light brown.

While the jam reaches the desired result, prepare jars. Rinse with detergent, preferably with soda, rinse well under running water and sterilize in a way convenient for you. Lids also boil for 8-10 minutes. I sterilize clean jars in the microwave for 3 minutes at 800 V.