How to cook gooseberry jam: 6 recipes for the winter with and without boiling
How to make gooseberry jam? Recipes for the winter and without cooking are easy to prepare, and gooseberry preparations are unusually tasty and full of vitamins. The useful properties of gooseberries do not depend on the variety and color of the berries: each gooseberry is rich in vitamins A, C, E, PP, B vitamins, micro- and macroelements - calcium, potassium, iron, zinc, magnesium and phosphorus.
The benefits of gooseberries are enormous, the berries have a diuretic, choleretic and mild laxative effect on the human body, are indicated for high blood pressure, bleeding and menstrual irregularities, gastritis with low acidity and diabetes mellitus. Eating gooseberries strengthens blood vessels and promotes rapid fat burning in obesity, helps to fight anemia in pregnant women.
Gooseberry is contraindicated only in patients with stomach or duodenal ulcers, enteritis or colitis. If no one in your family suffers from these diseases, be sure to choose a jam recipe to your liking and prepare this healthy berry.
First, let's talk about how to sterilize jars and prepare gooseberries for preparation, and then move on to 6 of the best jam recipes: five-minute jam, emerald jam with cherry leaves, royal jam with walnuts, orange, lemon and raw without cooking. The TestoVed website team hopes that each reader will find a recipe to their liking.
Sterilizing cans and preparing gooseberries
If the jam is rolled up for the winter, regardless of the recipe chosen, it is imperative to prepare jars and lids before starting cooking. First, you need to rinse both the jars and the lids with abundant soapy water under hot water, and then sterilize them using your preferred method.
DoughVed advises. There are many ways to sterilize cans, but one of the simplest and most convenient is sterilization using the oven.
To sterilize the jars, after rinsing, put them in a cold oven and heat it to 150 ° C. After 15 minutes, turn off the oven, and do not remove the jars until you are ready to transfer the ready-made hot jam into them.
To sterilize the lids, boil water in a saucepan and boil the lids for 2-3 minutes. Turn off the heat and leave the lids in the water until you need them, but at least 10 minutes.
How to remove seeds from gooseberries?
For cooking gooseberries, it is better to choose a slightly unripe, strong, with elastic skin. Gooseberries, like apricots, for example, are rich in natural pectin, therefore, according to any recipe, jam from it thickens perfectly without adding a store thickener.
Read:, tasty and thick - a detailed recipe + tips.
Some recipes for jams with whole berries require you to remove the seeds (pits) from the gooseberries. To do this, cut off the tails and the edge of the bottom of the washed berries with a knife or scissors, and then carefully remove the seeds with the tip of a knife, a pin or a hairpin. To better absorb the sugar during cooking, the berries can be chopped with a toothpick.
4 hours to prepare
15 minutes to cook
280 kcal per 100 g
Five-minute gooseberry jam is the simplest gooseberry recipe for the winter.
Gooseberries are rich in natural pectin, so there is no need to add store-bought thickeners to the preparation.
Keep in mind that gooseberries are reluctant to release juice, so it is necessary to add water to the recipe, and it is also advisable to fill the gooseberries with granulated sugar in advance and leave them for several hours, or better overnight, in the refrigerator.
Ingredients
- gooseberries - 1 kg;
- sugar - 1 kg;
- water - 200 ml.
Preparation
- Let's prepare the berry. We sort out the gooseberries, discard the damaged fruits, remove the tails. Rinse thoroughly and lay on a clean towel to dry. Transfer the dried gooseberries to an enamel saucepan, add sugar and put them in the refrigerator for at least 4 hours or overnight so that the berries let the juice out.
- We take out the pan and fill the berries with water. Put on the stove and bring to a boil over low heat. Pour in the remaining granulated sugar, stir with a wooden spatula. We remove the foam as needed.
- After boiling, cook for 5 minutes over low heat. We remove from heat, leave to cool completely.
- Boil the cooled mass again, cook for 5 minutes, then cool. We repeat the procedure for the third time, but do not leave it to cool down, but immediately lay out the hot jam on prepared sterile jars and roll it up with metal lids. Turn over, wrap with a blanket and cool. Store in a cool place in winter.
Emerald gooseberry jam is made from slightly unripe berries. The right gooseberry for emerald jam is large, but with firm skin and sour taste. This gooseberry will preserve the whole berries in the jam.
To make the jam acquire a beautiful emerald hue and fragrant aroma, fresh cherry leaves are added to the recipe.
Ingredients
- gooseberries - 1.6 kg;
- fresh cherry leaves - 20 pcs.;
- water - 2 glasses;
- sugar - 1.5 kg.
Preparation
- Prepare the necessary ingredients: green gooseberries, fresh cherry leaves, water (preferably filtered) and sugar.
- Thoroughly rinse the berry, remove the gooseberry stalks and cut the tails. We cut each berry and take out the seeds. As a result, there should be about 1 kg of peeled pitted berries.
- Put the berries in layers in an enamel bowl of sufficient capacity, alternating with cherry leaves. Fill with cold filtered water and leave for at least 6 hours.
- Drain the water through a colander (but don’t pour it out!) And let the gooseberries dry a little. Filter the water from the gooseberry and bring to a boil.
- Pour sugar into boiled water and boil the syrup for 3 minutes.
- Remove the syrup from the heat and carefully so as not to burn yourself, put the gooseberry berries in it. Leave at room temperature for 3 hours.
- When the berry mass is infused, put the pan on the fire again and bring to a boil. Boil for 5-8 minutes and remove from heat. Leave it on again for at least 6 hours. Bring to a boil again, also boil for 5-8 minutes and again leave at room temperature for 5-6 hours. For the last time, cook the jam for no more than 8 minutes.
- We pour the jam into sterilized jars and roll up with metal lids. We turn the cans over, wrap them with a blanket and leave until they cool completely.
It is advisable to store the workpiece in a cool place.
Like emerald, royal gooseberry jam is made from slightly unripe berries. Both green and red gooseberries are suitable for making jam, depending on the desired color of the blank.
As in the previous recipe, in order to achieve a beautiful emerald hue, they prepare royal gooseberry jam with cherry leaves. To do this, you must first soak the green berry with cherry leaves, and then start making the jam.
In the classic royal recipe for jam, walnuts are placed inside each berry, but this task is quite troublesome and takes a lot of time, so we will fill only part of the berries with nuts and prepare a surprise jam.
Ingredients
- dense gooseberry, not overripe - 1 kg;
- walnuts - 200 g (or more if desired);
- sugar - 1.1 kg;
- water - half a glass.
Preparation
- We prepare the ingredients. We wash the berries, remove the sepals and stalks, remove the seeds. We do not throw away the seeds. Cut the nuts with a knife not too finely so that a piece of nut fits into the berry.
- We fill the berries with nuts as much as enough. The more nuts you take, the more berries you can fill.
- Put the seeds together with the pulp in a saucepan, fill with water and cook for 5 minutes. After five minutes, rub the seeds through a sieve and discard. Pour sugar into the remaining liquid and bring the syrup to a boil over low heat.
- After boiling, put the berries and nuts in the syrup. Mix carefully so that the nuts do not come out of the berries. Bring to a boil again and remove from heat. Leave at room temperature for 8-10 hours without closing the lid.
- After the specified time has elapsed, boil the mass again, and then set it aside again for 8-10 hours. Bring to a boil a third time, simmer for 5 minutes.
- We lay out the jam on pre-sterilized jars and tighten with metal lids or seal with nylon. Leave it to cool completely. Store in a cool place.
If there is a desire and free time, you can take more walnuts for the recipe and fill each berry.
Healthy gooseberry jam with orange in winter perfectly enhances immunity and helps fight vitamin deficiency due to the rich vitamin composition of gooseberry berries and oranges. Oranges, like gooseberries, contain vitamins A, C, E and PP, strengthen immunity and lower blood cholesterol levels.
Gooseberry jam with orange turns out to be very thick due to the high concentration of pectin in the berry and the gelling properties of orange peels, so there is no need to add thickeners during cooking. It is better to take green berries, slightly underripe, elastic to the touch.
Ingredients
- gooseberries - 1 kg;
- orange - 1 pc.;
- sugar - 1 kg.
Preparation
- Rinse the gooseberries thoroughly, cut off or cut off the tails. Wash the oranges thoroughly, cut into slices and take out the seeds. We can't peel the orange!
- Pass the gooseberries together with orange slices through a meat grinder until smooth.
- Put the fruit mass in a saucepan, add sugar and bring to a boil. Stir constantly so that the mixture does not burn.
- After boiling, remove from the stove and set aside until the mass has completely cooled down, at room temperature.
- When the jam has cooled, put the saucepan on the fire again and bring to a boil. After boiling, cook for 15 minutes. Immediately pour hot jam into sterile jars and seal with metal or nylon lids. We turn over the jars, wrap them in a blanket and leave to cool.
You can store the jam at room temperature - the acid in the oranges will ensure the preservation of the workpiece throughout the winter.
Another very healthy jam is gooseberry with lemon. Lemon is rich not only in vitamin C, but also in five different B vitamins, carotene and vitamin PP.
It is useful to eat jam not only in winter to combat vitamin deficiency, but also all year round - harvesting improves metabolism, strengthens blood vessels, lowers blood pressure and normalizes liver function.
Ingredients
- gooseberries - 1 kg;
- lemon - half;
- sugar - 1 kg;
- water - 350 ml.
Preparation
- As in the previous recipes, first let's start preparing the berries. We sort out gooseberries, rinse thoroughly, cut off the tails. It is also advisable to chop each berry with toothpicks.
- We cook the syrup: in a saucepan, mix water and sugar, bring to a boil. As soon as the syrup has boiled, put the gooseberries in it. Stir and cook for 20 minutes, skimming off the foam as needed.
- My lemon, cut in half. Peel one half and cut into pieces along with the peel. Dip the lemon slices into a saucepan, stir again and cook over low heat for 10 minutes.
Find out now:- step by step instructions + cooking tricks.
- Immediately lay out on previously sterilized cans, roll up, turn over and wrap up. We leave until the jars are completely cool.
If you want to get a more uniform, jelly dessert without individual lemon slices, you can skip the lemons with berries before cooking through a meat grinder.
Gooseberries are famous for their unique vitamin composition, but some of their beneficial properties are lost during cooking. Much more vitamins are stored in raw jam that has not undergone heat treatment.
Such a workpiece also has a minus - a short shelf life. Jam without cooking is not rolled up under the lids and is stored exclusively in the refrigerator.
Ingredients
- gooseberries - 1 kg;
- lemon - 2 pcs.;
- sugar - 1 kg.
Preparation
- We wash the berries, remove the tails and rinse thoroughly. We also wash the lemons, and then pour over with boiling water. Cut into small pieces and remove the seeds from the lemons.
- We pass the berries together with slices of lemon through a meat grinder or chop using a food processor. Transfer the resulting homogeneous mixture to a saucepan or bowl, add sugar and stir. We put it in a cold place for 3-4 hours so that the sugar dissolves.
- Mix well again, lay out on dry sterile jars and close with nylon lids. We store it strictly in the refrigerator.
As mentioned above, raw jam is not stored for a long time, so it is better to eat it right away and not leave it until winter.
Friends, what kind of gooseberry jam do you make? Share your recipes, ideas and reviews with TestoVed in the comments!