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 thin fibers. Others have the size of a plum and a glossy surface. People use the berries for cooking culinary masterpieces. There are many recipes for gooseberry jelly for the winter. The berry does not have a bright color and a mild taste, and therefore combines ideally with other products.

Gooseberries are different from other berries. Under transparent skin there is a pulp similar to jelly. It is used to make compote, preserves and jam. Most in a suitable way the blank is jelly.

Features of preparing gooseberry preparations:

1. To prepare the dish, it is necessary to select only ripe fruits without visible damage or stains.
2. Gooseberry has delicate aroma, which may disappear completely during cooking, adding acid helps prevent this.
3. When preparing, use light seasonings: vanilla, mint, cardamom.

Product selection and preparation

For jelly you only need ripe fruits, which during ripening managed to accumulate useful substances and natural gelling components.

The berries come in red, black and green. Any type of jelly will do. The color of the fruit gives the finished jelly a certain shade.

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

Reject fruits that are damaged or have visible spots.

Use scissors to cut off the dried crown and tail.

How to make gooseberry jelly at home

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

No cooking

For any heat treatment fruits and berries are lost a large number of useful substances. You can preserve maximum vitamins by preparing raw jelly.

List of ingredients:

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

Cooking method:

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

• The next day, repeat the procedure.
• Continue this way for 5 days. The pectin released from the gooseberries will make the syrup jelly-like.
• Pre-prepare jars and lids. The easy way– warm up in the oven.
• Boil one last time and pour 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 container, mix pectin, sugar and vanilla.
• Bring the cooled jelly to a boil and cook for another 10 minutes.
• Spread and roll up.
• Allow to cool under a warm blanket. In this case, the jars must be placed on the lid.

With orange

To enhance the taste, additional ingredients can be added to gooseberries.

Grocery list:

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

Cooking method:

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

With gelatin

To get good results, many people use gelatin. It is important not to overdo it, as this will affect the taste.

Products:

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

Cooking method:

1. Turn the berries into a puree using any convenient method.
2. Pour in sugar and mix well.
3. Pour boiling water over gelatin and allow time to swell. How to dilute correctly and in what proportion is indicated on the package.
4. Bring the puree to a boil and simmer over low heat for 30 minutes.
5. Cool slightly and pour in gelatin. Keep stirring 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.

Cooking method:

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

In a slow cooker

If you need to quickly prepare puree, a slow cooker will help. Cooking lasts for two hours, and there is no need to control the process.

Products:

• gooseberries - 2 kg;
• sugar - 2 kg.

Cooking method:

1. Grind the berries in any convenient way.
2. Place the puree in a multicooker bowl and add sugar.
3. Set the “quenching” mode, time - 2 hours.
4. When the puree boils, be sure to do the following: remove the foam and close the lid.
5. A beep indicates the jelly is ready.
6. Pour into prepared containers and seal with metal lids.

With red currants

Ingredients:

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

Cooking method:

1. Sort the berries, rinse and dry.
2. Extract the juice using a juicer, or grind through a sieve.
3. Add sugar and distribute it evenly throughout the mixture.
4. Add gelatin, mix and leave to brew.
5. Cook, stirring continuously, without letting it boil.
6. Pour into containers and seal.

Through a meat grinder

The simplest and affordable way preparing jelly - through a meat grinder. This recipe was also used by grandmothers.

Ingredients:

• berries - 1 kg;
• sugar - 1 kg.

Step-by-step instruction:

1. Initially, wash the fruits and cut off the tails.
2. Next, grind in a meat grinder.
3. Add sugar and put on fire.
4. Bring to a boil and simmer for half an hour. The last ten minutes must be stirred continuously to prevent the jelly from sticking.
5. Cooking time may require either less or more. It all depends on the desired thickness.
6. Check the readiness of the jelly drop by drop. If it does not spread, the jelly is ready.

With mint

Get tasty and flavored jelly You can add mint when cooking.

Required Products:

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

Cooking method:

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

With lemon

The workpiece cannot be heat treated, it is a treasure trove useful vitamins, which the body needs in winter.

Ingredients:

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

Cooking method:

• The ideal option is burgundy, sweet gooseberries.
• Sort through the gooseberries and remove the stems. It is more convenient to use scissors.
• Rinse several times, the last water should be clean.

• Delete excess liquid, spread in one layer on a towel and let dry.
• Wash the lemon and cut into pieces. If there are seeds, they must be removed.
• Grind first the berries in a meat grinder, and then the citrus.
• Mix everything well and leave. Sprinkle a 0.5 cm layer of sugar on top. Cover with plastic lids or cover parchment paper and tie it up.

Seedless

Products:

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

Cooking method:

• Prepare the fruits, put them in a saucepan and add water, boil.
• Make a small fire, cover with a lid and steam until the berries release juice.
• Crush the berries with a masher.
• You can get seedless jelly by grinding it through a sieve.
• Squeeze out 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 reduce by half. The foam should stop forming.
• Fill the prepared container and seal.

How much and how to store jelly

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

Preparations for the winter. Gooseberry jelly

Gooseberries for the winter. Gooseberry jelly

Everyone knows that gooseberries are extremely rich in vitamins that are beneficial for human body, but how to preserve these vitamins for the winter so that they are both tasty and healthy? Not everyone likes whole gooseberry jam, but the jelly will appeal to both adults and children. Besides, this delicious preparation A stunning addition to any dessert or baked goods. But you can’t even make gooseberry jelly. an experienced housewife. Using a similar recipe, you can make jelly from other berries, for example, red currants or raspberries.
Gooseberries for the winter. Gooseberry jelly - recipe

.Ripe gooseberries 1 kg
.Sugar 600 - 700 gr.
.Water 100 ml.
.Citric acid on the tip of a knife (optional)

How to make gooseberry jelly for the winter
We carefully sort the gooseberries and wash them under running water. For this recipe It is not important to cut off the tails of the fruits. Place the gooseberries in a suitable pan, add the required amount of water and boil the gooseberries for several minutes.


The gooseberries should become soft and release juice, but not cook. Let the gooseberries stand in the pan for about five minutes, and then thoroughly mash the fruits right in the pan. Pour the resulting liquid with pulp into another pan through a sieve (it can be additionally lined with gauze).

Do not throw away the remaining cake, you can make jelly from it, fruit ice or soft drink. To do this you need to fill the cake a small amount water and boil for three minutes. Leave the broth to brew until it cools completely, then drain through a sieve. Add sugar to the broth to taste. Well, let's get back to making gooseberry jelly. Pour into juice with pulp required quantity Sahara.


Place the pan over low heat and stir until the sugar is completely dissolved. Next, cook the jelly for about 30 minutes, stirring regularly to prevent burning.


The fire should not be big.


Wash and sterilize jars with a capacity of 0.5 liters over steam. Boil the lids for five minutes. Pour the jelly into prepared jars, roll up and cool.

Over time the jelly will become even thicker. Vitamin jelly gooseberries are ready.

Gooseberry jelly is light and at the same time very tasty option dessert that will look best in holiday menu. When you have eaten quite a lot, and you don’t want to burden your body with heavy baked goods, but you still have the desire to try something sweet, then this vomit comes to the rescue. It can be cooked different ways and supplement with other berries and fruits.

Gooseberry jelly will amaze you with a variety of cooking options

Small subtleties

1. Jelly can be made from gooseberry juice, from its puree, based on milk, water and even wine.
2. This dessert necessarily includes a gelling agent – ​​gelatin or agar-agar.
3. If you use gelatin in plates, then it must first be soaked for 15-20 minutes in water, and heat treated only after it has swollen.
4. Gelatin powder should be soaked a little longer - about 30 minutes.

   On a note! Today you can find gelatin on sale that hardens faster than usual. On the shelves it is in 10 g bags and for one such bag you need to take about 300 ml of water.

5. If it is overheated, it will lose its gelling properties, so the liquid is heated until this substance dissolves.
6. When using agar-agar, it is soaked in cold water for 40 minutes, after which they boil directly in the future jelly.
7. The dessert pan should be cooled and wet cold water, and so that the jelly can be easily removed, the molds are immersed in hot water for a few seconds.

Recipes

There are an endless number of recipes for gooseberry jelly, and everything can only be limited by your imagination. Today we will provide you with several basic options this amazing dessert, starting from which you can create your own original culinary masterpieces.

From fruit puree

Prepare ingredients:

• 210 g berries;
• 80 g sugar;
• 10 g gelatin.

Cooking process.

1. We sort through the fruits, wash them well in several waters and grind them to a puree-like consistency.

   Advice! You can grind gooseberries using different methods: in a blender, using a meat grinder or a grinding machine. Choose the one that is more convenient for you!

2. Soak gelatin in cold water.
3. Add a little water and sugar to the berry mass and bring everything to a boil, remove from the stove.
4. Without stopping stirring the puree, add the swollen gelatin to it and wait for it to completely dissolve.
5. Pour the dessert into molds and send to a cool place.

With gooseberries and milk

Prepare ingredients:

• 510 ml milk;
• 310 g sugar;
• 150-175 g of berries;
• 50 g gelatin;
• 50 ml water.

Cooking process.

1. Pour the gelatin with water and wait until it swells, heat it over the fire until completely dissolved and leave to cool.
2. Combine milk with sugar and bring to a boil.
3. Add a gelling agent to the milk.
4. Blanch the gooseberries for 5 minutes, rub them through a sieve and add to the milk mixture.
5. Pour the jelly into molds and refrigerate to thicken.

With milk and fruits

Prepare ingredients:

• 500 ml milk;
• a glass of sugar;
• 4 teaspoons gelatin;
• 10 g vanilla sugar;
• 400 g berries.

Cooking process.

1. Combine two types of sugar, add milk and bring everything to a boil.
2. Fill the gelatin with water and after it swells, add it to the milk.
3. Stir everything thoroughly until the gelatin is completely dissolved.
4. Cut the gooseberries into halves and place them in molds, fill them with milk mixture and refrigerate.

Gooseberries with wine

Prepare ingredients:

• 400 g gooseberries;
• 250 ml dry wine;
• 1 tablespoon sugar;
• 25 g gelatin.

Cooking process.

1. Pour sugar into a saucepan, pour wine over it and bring everything to a boil.
2. Add clean berries to the wine syrup and continue to cook the mixture for about 3 minutes.
3. We take the fruits out of the wine and arrange them glass forms or glasses.
4. Dip the gelling powder into the wine, heat the mass to 60° and leave to cool.
5. Pour liquid wine syrup over the fruits and place in the refrigerator.

With oranges - option number 1

For gooseberry and orange jelly you need:

• 300 g gooseberries;
• 450 g oranges;
• 160 g sugar;
• 35 g gelatin;
• 1 g citric acid;
• 700 ml water.

Cooking process.

1. Wash the oranges thoroughly, remove the zest with a sharp knife and squeeze out the juice.
2. Soak gelatin in water.
3. Combine water with sugar and cook syrup.
4. IN hot syrup add zest and gelatin, stir until the latter is completely dissolved.
5. Add orange juice and citric acid.
6. Wash the berries, cut them into two or four parts and add to the rest of the ingredients.
7. Mix the mixture and pour into cooled molds.

With oranges - option No. 2

Prepare ingredients:

• 1 large orange;
• 150 g gooseberries;
• 2 glasses of water;
• a glass of sugar;
• 1 tablespoon gelatin.

Cooking process.

1. Wash the orange thoroughly, remove the zest and cut out the fillet.
2. Add half a glass of sugar to the orange fillet and leave until the juice comes out.
3. Blanch the berries and rub through a sieve.
4. Combine the remaining sugar with water, zest, and berry mass and bring to a boil.
5. Add pre-soaked gelatin, stir the mass until it is completely dissolved and pour in the juice released from the pulp.
6. Pour the jelly into the molds, leaving ¼ of it in a separate bowl.
7. Place the molds in the cold.
8. Place the orange fillet on the frozen jelly and pour in the remaining syrup, then put it back into the cold.

From gooseberry juice

• 5 cups gooseberries;
• 25 g gelatin;
• 100-150 g sugar.

Cooking process.

1. Pass the gooseberries through a juicer or a meat grinder, then squeeze the juice out of the resulting mass using gauze. You should get about 3 glasses of juice.
2. Soak the gelling powder in cold water and leave for 30 minutes.
3. Bring the juice to a boil, dissolve the sugar in it, remove from heat and add gelatin, constantly stirring the mixture with a spoon.
4. Strain the mixture through a sieve and pour into molds.

Making gooseberry jelly is extremely simple. We have given you only a small impetus for a flight of fancy - the rest is up to you! Dilute recipes with new ingredients and delight yourself and your loved ones with the taste of new dishes!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

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Housewives prepare not only pickles for the winter, but also a lot different jams from healthy berries and fruits.

This list of gooseberry preparations and recipes for the winter includes: jelly, confitures and other sweets made from this berry.

Gooseberry jelly for the winter without cooking

During heat treatment of any product, some of the very beneficial properties and vitamins are lost. Therefore, it is recommended to prepare at least one piece according to the recipe without cooking. For gooseberry jelly you will need:

• Berries – 1 kg;
• Water – 0.5 l;
• 1 kg sugar.

To prepare gooseberry jelly for the winter without cooking, the berries are sorted, washed and all the stalks are cut off. In a large bowl or saucepan, add the prepared gooseberries, sprinkle with sugar and fill with water. In this form, the berries stand for a day, after which we place the container with gooseberries on the stove. We boil the contents, but do not cook. When the water boils, turn off the fire immediately. Remove the pan from the heat, covering it with a lid.

On the second day we repeat everything again - boil without cooking and remove from the stove. After stirring the berries with a wooden spoon, set them aside again. This procedure will require patience, as it needs to be repeated throughout the week. During this time, the pectin contained in gooseberries will do all the work. Sugar-berry syrup will turn into a jelly-like mass.

This way you get jelly with whole berries and clear syrup. On the 7th day after the last boiling of the berries, the jelly is placed in sterilized jars and rolled up.

Gooseberry jelly with orange for the winter

You can add other ingredients to gooseberry jelly, thereby making the delicacy even more healthy, and most importantly, aromatic and tasty. Gooseberries combine well with other berries and fruits. For gooseberry and orange jelly we take:

• Orange – 3 pcs. (medium fruits);
• Gooseberries – 1.5 kg;
• 2 kg granulated sugar.

We sort through and remove the stems from the gooseberries. Place the washed berries in a colander. We also wash the oranges and dry them with a towel or napkin. Then the fruit is cut into slices. We now pass the prepared oranges and gooseberries through a meat grinder, obtaining a homogeneous consistency.

In a saucepan berry puree mix with sugar and bring to a boil. Cook the mixture for 25 minutes, stirring occasionally, over low heat. After the time has passed, pour the jelly into clean, dry jars (sterilized) and seal. Gooseberry orange jelly is ready for the winter!

Gooseberry confiture for the winter

To prepare confiture, it is better to take ripe gooseberries, as well as regular sugar. We wash the berries, remove the stems and place them in a saucepan. Add a little water to prevent the gooseberries from burning and simmer over low heat until the berries are soft. Then drain the water and grind the gooseberries through a sieve.

Pour sugar into a uniform puree in the following proportion: 1 part sugar to 3 parts puree. Put the mixture back on the fire and boil. Next, reduce the heat and cook until it turns red, periodically skimming off the foam. Place the finished confiture into sterilized jars, covering them with parchment. The paper must be soaked in vodka in advance. Now seal and store in any cool place.

A simple recipe for gooseberry jelly for the winter

For housewives who want to be able to do everything, it is recommended to pay attention to the basics with traditional recipes preparing sweets for the winter. Among them there are classic way preparing jelly with boiled gooseberries. For it you need to prepare the following ingredients:

• Berries – 3.5 kg;
• 2 kg granulated sugar;
• 1 tbsp. water.

We prepare the berries as in all recipes - wash, sort and place in a colander or sieve. Pour some water into clean berries and place on the fire until it boils. Then you need to reduce the flame and steam the berries until the gooseberries soften and release juice. Now turn off the heat and crush the berries.

After this, you need to grind the berries through a sieve, getting rid of the peel and seeds. In order not to lose a drop of vitamins, the cake can also be squeezed through cheesecloth. Or you can cook compote from it. About 2.5 liters of juice should come out of the berries, which we pour into the pan and boil again.

If there is less or more juice, you need to take 800 g of sugar for each liter of juice. Now pour sugar into the pan and stir well until all the sand dissolves. Cook the mixture over low heat for about 40 minutes, skimming off any foam. At the end of cooking, you can start sterilizing the jars.

The process will be completed when the jelly has reduced three times and the foam stops appearing. For accuracy, you can check readiness traditional way, dripping onto the saucer. If the drop does not spread, the jelly is ready. You can roll them into jars and send them to spend the winter in any cool place, for example, in a cellar.

If you want to get a thicker jelly, it is recommended to boil the berry mass for about one and a half hours. Bon appetit and good luck with your preparations!

Gooseberry jelly for the winter through a meat grinder

Not everyone likes jams, jellies and confitures with small pieces berries or seeds. To get crystal clear gooseberry jelly without seeds or tails, you need to use only the juice from it. To do this, take berries and sugar in the following quantities:

• Gooseberries – 1 l;
• 0.5 liters of sugar.

We wash the berries and grind them in a meat grinder, you should get a homogeneous berry puree. After this, you need to extract juice from it. This can be achieved by grinding the mass through a sieve, or twisting the juice through cheesecloth. Last method more faithful, then not a single bone will remain.

Add granulated sugar to the resulting liquid and place the pan on the stove. Bring the mixture to a boil on the stove, then cool it. That's it, the jelly is ready, now all that remains is to divide it into clean, sterilized jars. You can store the treat in the refrigerator. Thanks to the natural pectin in gooseberries, the mass will thicken over time and you will get an excellent jelly without gelatin.

Gooseberry jelly for the winter with gelatin

Despite the fact that gooseberries themselves are great for cooking thick jelly, sometimes you want to get even more gelling effect. In such cases, you can add gelatin to the treat. With it, the sweetness freezes well and has the desired thick consistency. We take products in the following quantities:

• 1 kg gooseberries;
• 250 ml water;
• Gelatin – 100 g;
• 100 g sugar;
• Vanilla – 1 stick.

As with any other recipe, the first step is to remove the stems from the berries and rinse them in cold water. Next, place the gooseberries in a colander to drain the unnecessary water and dry the berries. Now pour the prepared amount of water into the pan, add sugar and, stirring, bring to a boil.

When all the sugar crystals have dissolved, you can put the gooseberries in the water. Bring the mixture with the berries to a boil again and simmer over low heat for about 10 minutes. Now turn off the heat and leave the mixture to cool. In already cold gooseberry vanilla and gelatin are added.

The mass is sent back to the burner and brought to a boil for the third time. At this time, stir the jelly while cooking. After 4 minutes, remove the treat from the stove and divide into sterilized jars. The rolled containers are wrapped in a warm blanket and left there for a day until they cool completely. You can store the jelly in a cool place.

Gooseberry and raspberry jelly for the winter

Fresh berries are always tasty and healthy, but in winter you can’t always enjoy them. Therefore, preparing jelly from two berries at once will save both time and storage space, and will also increase beneficial effect from its use. To do this we take:

• Raspberries – 1 kg;
• 0.5 tbsp. water;
• Gooseberries – 1 kg;
• Granulated sugar – 1 kg.

Place the washed and sorted berries into a saucepan, add a little water (0.5-1 tbsp) so that the berries do not stick during the cooking process, and send them to low heat. Bring the berries to a boil and steam the berries under the lid until they all burst and release enough juice. After this, the pan must be cooled sharply.

You can place the pan in an even larger container with cold water. Ideally, you should place it in running water. The cooled berries then need to be mashed and, transferring to a colander lined with several layers of gauze, squeeze out the juice. Place the container with the juice on the stove and evaporate it by half over low heat. After about this you should get 1 kg of juice.

Pour sugar into the juice, boiled by half (it should be equal to the juice) and set on medium heat. During cooking, about 10 minutes, the sugar should dissolve. Stir constantly with a wooden spoon. After this, pour the still hot delicacy into jars. It is advisable to take small and low jars.

To help the jelly set better, you can leave it in open containers overnight to cool and set. Cover the top of the jars with gauze. The next day, close the jars with lids and put them in the refrigerator. If the containers are sealed, then they can be stored in the pantry.

How to make gooseberry jelly for the winter - subtleties and tricks of the process

Like any other jelly, gooseberry delicacy needs to be prepared, observing certain rules and following the recommendations of experienced housewives.

Subtleties and secrets of making jelly:

• The berry must contain a sufficient amount of natural gelatin - pectin. In gooseberries the substance is most expressed. By combining it with other berries you can even increase the amount of natural gelatin.
• To check the level of pectin in the berry, you need to shake gooseberry juice (1 tbsp) with alcohol (2 tbsp) in a glass. Pectin tends to thicken quickly, so if 1-2 large clots form in a glass, there is enough pectin. Small lumps and a complete absence of sediment in the glass indicate a low pectin content in the berries.
• It is very important to maintain the proportions of berries and sugar. Pectin content affects required amount sugar, the more of the first, the more of the second you need. For approximately 1 liter of juice you need at least 0.5-0.7 kg of granulated sugar.
• It is recommended to use wide dishes, preferably enameled, for cooking.
• Do not overcook foods, as long-term heat treatment destroys pectin.
• If necessary, add gelling components, this should be done at the end of cooking. Before this, the gelatin must be soaked and strained.
• You can wrap sealed containers with jelly to cool, but you cannot turn them over. Otherwise, the gelling process can be disrupted.

This is how easy it is to make gooseberry jelly for the winter. Choose any recipe and head to the kitchen for a culinary masterpiece!