How to cook gooseberry jam: 9 recipes

Gooseberries are famous for their beneficial properties and a large accumulation of valuable enzymes. It includes vitamins C, A, P, B, which support immunity during the flu period. Calcium and phosphorus strengthen bone tissue, potassium contributes to the full activity of the heart muscle. Ascorbic acid and iron support the activity of the kidneys, cleanse the liver and vascular system. To enjoy such a wide range of useful elements, it is necessary to prepare the jam from the berry correctly.

Features of making gooseberry jam

1. In the process of languishing, do not leave the stove; remove the foam in a timely manner with a slotted spoon. The composition formed on the surface collects dust and foreign debris, and also spoils the aesthetic appearance of goodies.
2. Before basic manipulations, gooseberries must be prepared. Sort all rumpled and rotten specimens. Remove ponytails armed with nail scissors.
3. Cooking refreshments is carried out in several stages. The longing itself takes a little time, the rest is given to insisting (cooling). It is such a move that allows you to cook an emerald shade.
4. Spices (cinnamon, cardamom, cloves, etc.) are often added to gooseberry jam. Often lemons, apples, oranges, strawberries, currants, plums, etc. are added to the treat.

Gooseberry jam according to the classic recipe

• gooseberries - 0.9-1 kg.
• granulated sugar - 1.4 kg.
• pure water - 480 ml.
• vodka - in fact

1. Wash the fruits first by placing them in a colander. Then arm yourself with nail scissors and free the berry from the stalk. Rinse again, dry, pierce with a needle in 2-3 places.
2. Place the prepared gooseberries in a bowl, sprinkle vodka with a spray bottle. Send to the freezer for half an hour, then put it in the cold for 8 hours.
3. After the allotted time, mix water with sugar, cook the sweet base. Stir the syrup constantly, the granules should dissolve completely.
4. After that, send gooseberries to the sweet mass and achieve the appearance of bubbles. Do not mix, only slightly shake the container for cooking. When boiling begins, turn off the burner.
5. Cool the contents of the dishes, filter the berries with a sieve or colander. Bring the merged syrup to a boil again, add the berry to it and cook the jam for 7 minutes.
6. After repeated heat treatment, allow the treat to cool. Conduct the third cooking over low heat for half an hour. Check readiness by dripping syrup on a saucer.
7. If the mass does not spread after cooling, the treat is ready. When hot, pour it into sterile containers and immediately cover with a tin. Turn the neck down, let cool.

Gooseberry and Orange Jam

• orange - 450 gr.
• gooseberry - 900 gr.
• sugar - 950 gr.
• vodka - 25 gr.

1. Rinse the gooseberries and let it dry. Cut a tail from each berry using nail clippers. Make one hole in the fruit with a toothpick so that the gooseberry does not crack.
2. Now sprinkle the berries with vodka, insist in the cold for 6 hours. After the allotted time, remove the zest from the oranges, soak it in water for 3 hours to eliminate the bitterness.
3. Remove the peel, dry with napkins and chop in slices (you can grate). Combine the zest with gooseberries, sprinkle with granulated sugar and gently mix by hand.Leave for 3 hours.
4. After a specified period of time, install heat-resistant dishes on the stove, cook at average power for a quarter of an hour. Do not interfere with the composition, gently shake the dishes.
5. When cooking comes to an end, allow the treat to cool. Repeat the heat treatment 2 more times. At the final stage, pack the treat in perfectly sterile jars. Cool, cover with a capron.

Gooseberry and cherry jam

• table water - 480-500 ml.
• oregano - 3 branches
• cherry leaves - 25 gr.
• gooseberry - 1.1 kg.
• granulated sugar - 1.15 g.

1. First of all, you need to sort the berries. Remove any damaged or cracked specimens. Place healthy fruits in a colander and rinse. Leave the liquid to drain, then dispose of the tails.
2. Arm yourself with a thick sewing needle, make 2 holes in the gooseberry. Pour the berry with water and leave for 8 hours. Then get rid of the liquid, pour in granulated sugar.
3. Mix components by hand, wait 30 minutes. During this time, rinse and dry the leaves of cherry, oregano. Add the ingredients to the gooseberries.
4. Set the dishes for cooking treats on the fire, wait for the bubbles to appear. Then turn off the stove and wait 5 hours. After this period, strain the liquid mass and boil again.
5. Pour the fruits with hot syrup, conduct another heat treatment. Cool to room temperature, pour into clean jars. Seal with parchment paper and a tourniquet.

Gooseberry and Strawberry Jam

• strawberries (fresh) - 475-500 gr.
• drinking water - 70 ml.
• gooseberry fruits - 480 gr.
• granulated sugar - 730 gr.

1. Choose moderately ripe gooseberries, strip it from its tails and rinse. Place the fruits dried on a towel in a cookware, slightly remember with a pestle or palm.
2. Add water, send to the stove. When the composition begins to seethe, turn off the heat and once again remember the mass well. Take care of the preparation of the strawberries: gently rinse it and release from the sepals.
3. Combine the berries with gooseberries, boil for a quarter of an hour. Throughout the cooking, introduce the sugar in portions, wait until it is completely dissolved.
4. After that, allow the mass to cool, repeat the heat treatment. This time, cook the jam at low power until thickened. After all the manipulations, pack the treat and close with a key.

Gooseberry and Kiwi Jam

• granulated sugar - 1.8 kg.
• gooseberry - 800 gr.
• Kiwi - 400 gr.

1. Free kiwi from the skin, dip the flesh in cold water and let dry. Then chop in 1 * 1 cm cubes. Wash the gooseberries, get rid of the tails.
2. Now put all the fruits in the blender, scroll. You should get a puree mass. Pour granulated sugar, mix and set the dishes on a fire.
3. Heat to a temperature of 70-80 degrees, but do not wait for the boil. When the mass reaches the desired mark, cool it for 5 hours. Then heat again.
4. Pack the finished treats in containers and cork. If the composition was previously cooled, cover it with a capron. A hot treat is twisted with a tin.
5. After cooking, treats must be removed in the cold. To do this, it is better to use a darkened pantry, vestibule, cellar or lower shelf of the refrigerator.

Gooseberry and Plum Jam

• plum - 600 gr.
• gooseberry red (unripe) - 550 gr.
• granulated sugar - 750 gr.

1. Clean gooseberries from antennae and twigs, rinse in a colander, leave to dry. Rinse the plum to remove the white coating. Chop each fruit in two and remove the seed.
2. Divide the entire volume of gooseberry into 2 sections, mix the first part with the plum. Add a little water so that it rises 4 cm above the bottom. Put on the stove and simmer until soft.
3. Then scroll the warm mass with a blender (meat grinder, combine) or wipe through a sieve.Put the mashed potatoes in a cooking pot, add the rest of the gooseberries.
4. Again send the composition to cook, continue languishing at low power for 7-10 minutes. After this period, begin to introduce granulated sugar in portions, while stirring it.
5. Continue the heat treatment until the treat begins to resemble jelly. After gaining the necessary consistency, pour the delicacy and close.

Gooseberry and Raspberry Jam

• raspberries - 350 gr.
• granulated sugar - 580 gr.
• gooseberries - 850-900 gr.

1. Sort the raspberries and rinse under the tap. Dry in a colander, then mix with sugar and set on fire. Cook at low power until the grains melt. If the raspberries are not juicy, add a little water.
2. During this period, prepare the gooseberries, you need to remove the tails and wash the fruits. Then the berry goes to the pan, languishing lasts for 7 minutes.
3. After the allotted interval, turn off the burner and cool the mass. If the delicacy is not as thick as you would like, do another heat treatment.
4. Pack the cooled or hot treat in jars, cover and put in the cold. After a week of infusion, the treat can be served on the table or added to pastries.

Gooseberry and Banana Jam

• granulated sugar - 550 gr.
• gooseberry - 600 gr.
• banana - 150 gr.
• water - 120 ml.
• cinnamon - 3 gr.

1. Prepare gooseberries (wash, remove tailings, dry). Now chop each berry into 2 pieces and pull out the seeds. Place the halves in a heat-resistant cookware.
2. Cut bananas into thin slices or half slices, add to the gooseberries. Add water, granulated sugar. Place the container with the components on the stove, wait for it to boil.
3. When this happens, continue languishing for another 7 minutes. Then pour cinnamon, turn off the appliance. Proceed to sterilize the lids with jars, pour the treats and cork.

Gooseberry and currant jam

• granulated sugar - 1.45 kg.
• red currant - 350 gr.
• blackcurrant - 400 gr.
• water - 0.5 l.
• gooseberry - 650 gr.

1. Making jam begins with syrup. Mix the granulated sugar with water, put the stewpan on the fire and wait for it to boil. Reduce the power of the stove, cook until the grains dissolve.
2. Then rinse the two types of currants, leave on the strainer. Remove twigs, leaves, wrinkled and burst specimens. Now rinse and clean the gooseberries, cut each berry in half.
3. Mix all the fruits, add boiling sugar syrup to them and shake the cooking utensils a little. Leave for 5 hours, then bring to a boil, remove the foam.
4. After the appearance of the bubbles, cook the treat for another 8-12 minutes, until it reaches the desired consistency. Pre-sterilize the cans to spin, do the same with the lids.
5. When the jam is ready, pack it hot. Do not rush to cork immediately, wait for cooling. Then cover with a capron and take to the cold.

To enjoy all the delights of gooseberry jam, carry out heat treatment in several stages. Do not forget to cool the composition after each languor. To give a special taste, add raspberries, currants, banana, orange, plum to the treat.

Video: unusual gooseberry jam