How to make gooseberry jelly for the winter at home: simple recipes

Gooseberries are a unique berry. Depending on the variety, they can vary in size, color, and flavor. Some are tiny and covered in fine hairs. Others are the size of plums and have a glossy surface. People use the berry to create culinary masterpieces. There are many recipes for gooseberry jelly for the winter. The berry's dull color and mild flavor make it an ideal accompaniment to other foods.

How to make gooseberry jelly for the winter

Gooseberries are unlike other berries. Beneath their translucent skin lies a jelly-like pulp. They are used to make compotes, preserves, and jams. Jelly is the most suitable method for preserving them.

Features of preparing gooseberry preserves:

1. To prepare this dish, you need to select only ripe fruits without visible damage or spots.
2. Gooseberries have a subtle aroma that can disappear completely during cooking; adding acid helps prevent this.
3. When preparing, use light spices: vanilla, mint, cardamom.

Product selection and preparation

To make jelly, you only need ripe fruits that have accumulated nutrients and natural gelling components during ripening.

Berries come in red, black, and green. Any color will work for jelly. The color of the fruit imparts a distinct hue to the finished jelly.

Berries should be picked in dry weather. If they were purchased at the market, they should be sorted first and any leaves and twigs removed.

Discard fruits that are damaged or have visible spots.

Use scissors to cut off the dried crown and tail.

Next, rinse under running water. It's best to use a colander. Place on a towel, drain excess liquid, and dry.

How to make gooseberry jelly at home

Gooseberry preserves are delicious and healthy. The jelly will appeal to both adults and children.

Without cooking

Any heat treatment of fruits and berries results in the loss of a significant amount of nutrients. You can preserve the maximum amount of vitamins by making raw jelly.

List of ingredients:

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

Preparation method:

• Prepare, wash, and dry the fruit beforehand. Excess liquid is unnecessary.
• Place the gooseberries in a container and sprinkle with sugar, add water and leave for 24 hours.
• Bring the mixture to a simmer over low heat, but do not boil. Once the water boils, turn off the heat. Cover and let cool.

• Repeat the procedure the next day.
• Continue this for 5 days. The pectin released from the gooseberries will make the syrup gelatinous.
• Prepare the jars and lids in advance. An easy way is to preheat them in the oven.
• Bring to a boil for the last time and distribute into prepared jars.
• Seal tightly.

With pectin

List of ingredients:

• 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 put on fire.
• Bring to a boil and cook for 10 minutes, stirring.

• Cool.
• In a separate bowl, mix pectin, sugar and vanilla.
• Bring the cooled jelly to a boil and cook for another 10 minutes.
• Spread and roll up.
• Let cool under a warm blanket. The jars should be placed on the lids.

With orange

To enhance the flavor, you can add additional ingredients to the gooseberries.

List of products:

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

Preparation method:

1. Carefully sort the fruits, discarding leaves and small debris.
2. Wash the oranges and dry them with a towel.
3. Pass the berries and citrus fruits through a meat grinder.
4. Mix the puree with sugar and put on the fire.
5. Cook the jelly. Stir the mixture occasionally for half an hour and skim off any foam.
6. Pour into containers and seal.

With gelatin

For best results, many people use gelatin. It's important not to overdo it, as it will affect the taste.

Products:

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

Preparation method:

1. Turn the berries into a puree using any convenient method.
2. Pour in sugar and mix thoroughly.
3. Pour boiling water over the gelatin and let it swell. The proper dilution instructions and proportions are indicated on the packaging.
4. Bring the puree to a boil and simmer over low heat for 30 minutes.
5. Cool slightly and pour in the gelatin. Stir over low heat, avoiding boiling.
6. Cook for 2 minutes.
7. Fill the jars and let cool.

Through a juicer

Ingredients:

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

Preparation method:

1. You can extract juice by passing it through a juicer.
2. The juice may contain pulp, but be cleared of seeds and peel.
3. Add the remaining ingredients and stir. Use a wooden spatula to stir the jam.
4. Bring to a boil and simmer for 40 minutes.
5. Let it cool and boil again for 10 minutes.
6. Fill the containers and seal tightly.

In a multicooker

If you need to quickly make mashed potatoes, a slow cooker will do the trick. Cooking takes two hours, and you don't need to supervise the process.

Products:

• gooseberries - 2 kg;
• sugar— 2 kg.

Preparation method:

1. Grind the berries in any convenient way.
2. Place the puree in the multicooker bowl and add sugar.
3. Set the “stewing” mode for 2 hours.
4. When the puree boils, be sure to do the following: skim off the foam and close the lid.
5. A sound signal indicates that the jelly is ready.
6. Pour into prepared containers and seal with metal lids.

With red currant

Ingredients:

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

Method of preparation:

1. Sort the berries, wash and dry.
2. Squeeze the juice using a juicer or rub it through a sieve.
3. Sprinkle with sugar and distribute it evenly throughout the mixture.
4. Add gelatin, stir and leave to sit.
5. Cook, stirring continuously, without letting it boil.
6. Pour into containers and seal.

Through a meat grinder

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

Ingredients:

• berries - 1 kg;
• sugar - 1 kg.

Step-by-step instructions:

1. First, wash the fruits and cut off the stems.
2. Then grind it in a meat grinder.
3. Add sugar and put on fire.
4. Bring to a boil and simmer for half an hour. Stir continuously for the last ten minutes to prevent the jelly from sticking.
5. Cooking time may require either less or more, depending on your desired thickness.
6. Check the jelly's readiness by dropping a drop. If it doesn't spread, the jelly is ready.

With mint

You can get a tasty and aromatic jelly by adding mint during preparation.

Necessary products:

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

Preparation method:

1. Pass the peeled, washed and prepared berries through a meat grinder.
2. Add sugar and mix everything thoroughly.
3. Place on heat and boil for 45 minutes.
4. Stir the mixture periodically.
5. When the jelly is ready, add mint and let it sit for a few more minutes.
6. Pour into containers and roll up.

With lemon

The product is not subject to heat treatment and is a storehouse of useful vitamins that the body needs during the winter.

Ingredients:

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

Preparation method:

• The ideal option is burgundy, sweet gooseberry.
• Sort the gooseberries and remove the stems. It's easier to use scissors.
• Rinse several times, the last water should be clean.

• Remove excess liquid, spread in one layer on a towel and let dry.
• Wash the lemon and cut it into pieces. If there are seeds, remove them.
• First grind the berries and then the citrus in a meat grinder.
• Mix everything thoroughly and set aside. Sprinkle a 0.5 cm layer of sugar on top. Cover with plastic lids or parchment paper and tie.

Seedless

Products:

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

Method of preparation:

• Prepare the fruits, place them in a saucepan, add water and bring to a boil.
• Reduce heat to low, cover with a lid and steam until the berries release juice.
• Crush the berries with a masher.
• You can get seedless jelly by rubbing it 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 thoroughly.
• Cook for 40 minutes, skimming off the foam.
• The jelly should be reduced by half. The foam should stop forming.
• Fill the prepared container and seal.

How long and how to store jelly

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

Requirements for the premises:

• dry and well ventilated or provided with ventilation;
• the air temperature should not drop to 0, as this will lead to spoilage of food;
• Hermetically sealed jars can be stored at room temperature away from heating devices.

In apartments, canned food is often stored in the basement, and in private houses - in the cellar.

Jelly prepared raw without heat treatment can be stored in the refrigerator for no more than a year.