Top 11 recipes for making gooseberry jam for the winter

Make jam or gooseberry jam You can make jam to a jelly-like consistency in just a couple of minutes. First, chop the berries in a blender or meat grinder. Add sugar to the resulting mixture, and simmer the jam over low heat for 5-10 minutes after bringing it to a boil. Finally, add a gelling agent (gelatin, pectin, or agar-agar).

How to make gooseberry jelly jam

Jam is usually made from whole berries, steeped in sweet syrup. However, this delicacy can't be spread on bread or used as a layer in a cake. It's better to make a jelly-like jam.

To make the jam, puree the gooseberries in a blender or a meat grinder, press them through a sieve if desired, add sugar, and simmer for 5-10 minutes over low heat after boiling. If the jam is very runny, you can add agar-agar, Zhelfix, or pectin. All these additives will help give the jam a gelatinous consistency. For every kilogram of berries, use one kilogram of sugar.

Preparing ingredients and berries

Gooseberries of any ripeness and any variety are suitable for making jam. If the berries are green or you're using juice squeezed from a juicer rather than pureed, you can add gelatin, pectin, or agar-agar. These ingredients will make the jam thicker and more gelatinous.

The berries must be sorted, discarding any dry, rotten, or worm-ridden ones. Then they must be washed, and the stems and dried flower tips must be removed. Gelatin is pre-soaked in cold water, agar-agar in hot water, and pectin is mixed with sugar.

Any of these substances are added to the already cooked jam, that is, at the end of preparation.

Before pouring the jam into jars, it is brought to a boil again, along with the gelling additives.

Sterilize the jars

To make jam, use 0.5- and 1-liter glass jars. They should first be wiped with baking soda, washed with boiling water, and sterilized over steam for 5 minutes. Seal the jars with metal or twist-off lids. They should also be washed and wiped with baking soda before use.

Methods for preparing a delicacy for the winter

There are several ways to make this jelly-like treat. Jam is made from crushed berry pulp or squeezed juice. Pectin, Zhelfix, or agar-agar are added to the liquid treat.

To improve the taste and color, you can add other fruits to the berry jam, such as oranges, kiwi, and lemons.

Delicate gooseberry jam with gelatin

Compound:

• 1 kg of berries;
• 960 g granulated sugar;
• 210 ml of water;
• 18 g gelatin.

How to cook:

• grind the raw materials in a blender;
• add the remaining dry ingredients;
• place the mixture on the stove, bring to a boil and cook, stirring, for 10 minutes;
• Pour a glass of boiled, cooled water over the gelatin and leave for 35 minutes to swell;
• add soaked gelatin to the slightly cooled berry mixture;
• Place the pan with jam back on the stove and bring to a boil while stirring constantly;
• Pour the hot puree into jars and seal with lids.

Berry jam with zhelfix - a quick recipe

Ingredients:

• 1 kg gooseberries;
• 850 g granulated sugar;
• 1 sachet of Zhelfix.

How to cook:

• make puree using a blender;
• add 2/3 of the sugar, put the pan with jam on the stove, cook, stirring, for 5 minutes after boiling;
• mix the remaining sugar with Zhelfix and pour into the hot mixture;
• Stirring constantly, cook the jam for another 3 minutes and pour it hot into jars.

On pectin

Compound:

• 1 kg of berries;
• 950 g granulated sugar;
• 1 packet of pectin.

How to cook:

• prepare puree using a blender;
• add 2/3 of granulated sugar, place the pan with the mixture on the stove, cook for 5 minutes after boiling;
• mix the remaining sugar with pectin and pour into the hot mixture;
• Cook the jam for another 3 minutes and pour it hot into jars.

Seedless jam

Compound:

• 1 kg gooseberries;
• 1 kg of granulated sugar;
• 240 ml of water;
• 15-20 g or 1 sachet of agar-agar.

How to cook:

• pass the raw materials through a meat grinder or chop in a blender;
• rub the mixture through a sieve;
• add the remaining dry ingredients;
• place on the stove, cook the jam for 5 minutes after boiling;
• Pour a glass of boiling water over agar-agar, let it brew for 14 minutes, bring to a boil;
• Pour agar-agar into the jam, stir, bring the mixture to a boil again and pour into jars.

Making jelly in a slow cooker

Ingredients:

• 1 kg of berries;
• 1 kg of sugar.

How to cook:

• grind the raw materials using a blender;
• pour the mixture into the multicooker bowl;
• add the remaining dry ingredients;
• turn on the "Extinguishing" mode;
• simmer with the lid closed for 40 minutes;
• Pour the hot jam into jars.

Gooseberry and orange jelly for the winter without cooking

Compound:

• 1 kg gooseberries;
• 1 kg of granulated sugar;
• 4 oranges.

How to cook:

• Peel the orange, remove the membranes, add the berries, and grind everything in a blender;
• pour the mixture into a bowl, add the remaining dry ingredients from the recipe, stir;
• Place the jam in jars and make a “sugar cap” on top.

Cinnamon jelly

Ingredients:

• 1 kg gooseberries;
• 1 kg of sugar;
• 1 teaspoon cinnamon.

How to cook:

• make berry puree using a blender;
• add the remaining dry ingredients;
• put the puree on the stove;
• Cook after boiling for 5-10 minutes, add cinnamon at the end.

Jelly in a blender

Compound:

• 1 kg of berries;
• 1 kg of granulated sugar;
• 210 ml of water;
• 18 g gelatin.

How to cook:

• grind the raw materials using a blender;
• add sand, place the pan with puree on the stove and cook for 10 minutes after boiling;
• dissolve gelatin in boiled cooled water;
• Add the gelatin mixture to the warm puree, stir and bring to a boil.

Gooseberry Juice Treats Recipes

Ingredients:

• 1 liter of juice;
• 1 kg of granulated sugar;
• 1 sachet or 20 g of agar-agar.

How to cook:

• add sugar to juice and cook for 5 minutes. after boiling;
• Pour a glass of hot juice over agar-agar and let it sit for 15 minutes;
• Pour the agar-agar into the pan, stir the liquid and bring the juice to a boil again.

With mint

Compound:

• 1 kg gooseberries;
• 1 kg of granulated sugar;
• 10 mint leaves.

How to cook:

• prepare berry puree;
• add sugar;
• Bring the mixture to a boil, cook for 5-10 minutes, add mint leaves.

We prepare it using a juicer

Ingredients:

• 1 liter of berry juice squeezed with a juicer;
• 1 kg of granulated sugar;
• 18 g gelatin.

How to cook:

• take 200 ml of juice and pour it over the gelatin, leave for 35 minutes to swell;
• Pour granulated sugar into 800 ml of berry juice and place on the stove;
• cook the liquid for 5 minutes after boiling;
• Pour in the swollen gelatin and bring the berry juice to a boil.

The subtleties of storing the finished product

Jam in an airtight jar can be stored in a cool pantry for up to one year. If stored longer, the flavor and color may deteriorate. It's best to make several jars of jam each year and enjoy the treat within one year.

If the berry puree hasn't been heat-treated, it's best to store it in the refrigerator or cellar at 5-7°C (41-45°F). In warmer temperatures, this jam can ferment. This happens if less sugar was used during preparation. If all proportions are observed, the treat in a sealed jar won't spoil, even at room temperature.