Gooseberry jelly for the winter using a juicer. Classic gooseberry jelly recipe

Gooseberry jelly for the winter - there are a variety of recipes for this delicacy: both simple and not so simple. But for any of the selected recipes, several mandatory points must be completed. We list them below.

Wash the berries well.
Cut off all the tails on the berries.
Prepare clean and sterilized jars with lids.

Also, the readiness of the jelly is checked by placing a drop on the saucer, which should not spread.

Place one kilogram of berries in a cooking container and add 100 ml of water. Boil for five minutes so that the berries release their juice. Then knead the whole mass into a paste and strain through cheesecloth. Pour 700 grams of sugar into the strained liquid. Dissolve sugar over low heat. When the sugar has dissolved, cook the jelly for half an hour.

An old recipe for gooseberry jelly with honey

The preparation method is the same as in the simple recipe, but use honey syrup instead of sugar. The ratio of products is as follows: 1 liter of gooseberry juice and one kilogram of honey.

Sweet recipe for gooseberry jelly for the winter

In this recipe, take 900 grams of sugar for 1 liter of prepared gooseberry juice. Add pre-prepared pieces of lemon peel to the jelly. After boiling the jelly with crusts for about 7-10 minutes, you need to catch the latter. Pour the jelly into jars. Lemon peels give the jelly a unique flavor, and using a little more sugar will provide additional sweetness.

Gooseberry jelly can also be prepared with other berries.

Jelly with black currants

Gooseberries and black currants (2:1);
sugar - 1.5 kg;
one glass of water.

Pour all the berries into a container, add water and cook until boiling. The berries have become soft - remove from heat.

You need to let the berries cool and then grind them in a blender. Strain the resulting mass onto cheesecloth.
Bring the resulting juice to a boil and add sugar. Cook for 10 minutes. Place the jelly into jars.

You can also cook aromatic gooseberry jelly for the winter with orange.

Grind one kilogram of gooseberries and oranges in a blender. Place the mixture into a saucepan. Add 1.5 kg of sugar and add 1 glass of water. The mixture must be left for 5 hours.

Bring the mixture to a boil and simmer for 10 minutes. At the same time, it is necessary to constantly remove the foam.

The mass is again left for 4 hours. Then boil until done. We pass the hot jelly through cheesecloth, bring it to a boil again and pour it from the heat into jars.

As you can see, there are a variety of recipes for gooseberry jelly for the winter: from quick to more complex, but this makes it even more delicious.

Gooseberry – amazing berry, from which we get a set useful preparations for the winter: jam, jam, compote, adjika and sauces as excellent additions to meat dishes. But the favorite of most housewives is gooseberry jelly with orange. This delicacy is simply a storehouse of vitamins and minerals. The berries contain potassium, calcium, phosphorus, iron, as well as pectins - substances that neutralize the negative effects of heavy metals on the intestines. There are several varieties of this crop - white, yellow, light green, but aronia gooseberry varieties are especially valuable for making jelly; it is from them that a high-quality and most healthy product is obtained.

Preparing the berries

The choice of berries should be taken responsibly; preference is best given to dark, large and ripe fruits without traces of fungal and other diseases. The jelly turns out to be the most delicious if it is made from, Prune, Chernomor, Russian.

Before you start preparing gooseberry jelly with oranges, you should familiarize yourself with the rules for preparing fruits and citrus fruits:

the berries must be carefully sorted, twigs and inflorescences removed; it is most convenient to use kitchen scissors for this purpose;
place the processed fruits in any wide container, add water and leave for at least 40 minutes; after the specified time, the berries must be poured into a colander, rinsed and dried;
It is recommended to pour boiling water over the oranges, wipe dry and cut into small slices, removing the seeds.

Having completed primary processing products, you can proceed directly to preparing gooseberry jelly with oranges. There are many recipes, but regardless of your choice, you must maintain the proportions of berries and sugar. Pectin has a direct effect on the amount of sugar required. The more this substance is in the fruits, the large quantity sugar is needed to prepare a winter delicacy.

Classic recipe for gooseberry jelly with oranges for the winter

Step-by-step instructions for gooseberry jelly with oranges for the winter will allow you to easily prepare delicious and healthy treat, even if this is your first culinary experience. Gooseberries with citrus fruits are excellent flavor combination and if you previously did not like preparations made from this berry, then you are guaranteed to not be able to refuse such jelly.

So, the classic recipe involves using the following components:

1.5 kg fresh fruits gooseberries;
3 juicy oranges;
2 kg sugar.

Cooking steps:

Watch the time and do not allow food to be overcooked, since prolonged heat treatment leads to the destruction of pectin.

Gooseberry jelly with oranges and gelatin

When preparing jelly with orange and gelatin, it is possible to achieve an even more gelling effect. To create a thick mass we will need:

1 kg of unripe gooseberries;
2 oranges;
250 ml water;
100 g sugar;
100 g gelatin;
1 vanilla stick.

Procedure:

Don't turn over the ban ki after seaming, this may disrupt the gelling process.

Gooseberry jelly with orange and lemon without cooking

Another common recipe is gooseberry jelly with oranges and lemon. Oranges are rich in vitamin C, contain sugar and essential oils, and lemons also contain others useful material– phosphorus, carotene, calcium salts, vitamins B and PP. This combination has a particularly beneficial effect on the immune system in winter period when the body suffers from a lack of vitamins and minerals. Just 2-3 tablespoons of gooseberry jelly daily can prevent the occurrence of vitamin deficiency. A recipe for gooseberry jelly with oranges and lemon without cooking is a real find for young housewives!

For cooking you will need the following products:

1.5 kg of ripe gooseberries;
2 large oranges;
1 large lemon;
2.3 kg sugar.

Procurement stages:

By preparing gooseberry jelly with oranges and lemon for the winter, you will enjoy delicious and aromatic delicacy, remembering the hot summer. Such thick preparation goes well with crispy toast, pancakes and pancakes, cheesecakes and meatballs. Even a spoonful of jelly along with a mug of hot tea will certainly energize you and provide you with a good mood.

Gooseberry jelly for the winter is one of popular recipes dessert that you can make yourself. If handled correctly, the berries retain their benefits and can become a vitamin supplement during the cold season.

Gooseberry jelly recipes

Gooseberries are loved for their freshness sour taste and soft consistency. Thanks to the pectin that berries contain, there is no need to use other gelling agents such as gelatin when making jelly. Gooseberries are a flexible ingredient. This allows you to mix it with other berries and fruits when cooking, resulting in a variety of recipes.

A simple recipe for gooseberry jelly for the winter

Gooseberry jelly lovers prefer a simple recipe for this dessert. Without unnecessary ingredients, the pleasant acidity of the berries is preserved. The advantage of a simple gooseberry jelly recipe is that when preparing the berries you do not need to remove the tails from them. Any fruit, from unripe to spoiled, is suitable for preparing dessert for the winter. The only thing that is not allowed is mold.

Advice! To obtain a more acidic product, you need to use unripe green fruits.

Ingredients:

1 kg gooseberries;
150 ml of drinking water;
1 kg sugar.

Cooking steps:

The washed berries are poured into a pan of the required volume and water is added. Over medium heat, cook the fruits until soft.
The mass is rubbed through a sieve to get rid of tails and large seeds.
The resulting cleaned workpiece is poured into a pan, sugar is added. The mass is boiled for 5 minutes.
After turning off the fire, it is poured into sterile containers and rolled up.

Gooseberry jelly for the winter through a meat grinder

A meat grinder grinds the seeds well and allows you to achieve a denser consistency of gooseberry jelly. This recipe does not use a sieve, so when preparing the berries you will need to cut off the stems. To speed up the process, you can use small scissors. The product mass yield is greater than in the previous version.

Ingredients:

1 kg of agrus;
1 kg sugar.

Cooking steps:

Prepared berries without tails are passed through a meat grinder.
The resulting mass is transferred to a saucepan, covered with sugar and mixed thoroughly.
It is boiled for 30 minutes.
To thicken the product, stir it for 5-10 minutes without removing it from the heat.
After thickening, the dessert is poured into jars and sealed. If the containers are sterile, then such a delicacy will last all winter.

Gooseberry jelly with orange for the winter

Citrus peels contain a lot of pectin. Thanks to the introduction orange zest In the recipe for making gooseberry jelly, the dessert will reach the desired thickness. The delicacy can be prepared for the winter, or eaten immediately after cooling. The bright orange aroma will remain throughout the shelf life.

Ingredients:

1 kg of agrus;
1 large orange;
1 kg sugar.

Cooking steps:

In this recipe for gooseberry jelly for the winter, it is better to choose ripe berries. The tails are cut off and washed thoroughly.
The orange is washed and peeled. The zest is set aside, the white peel and seeds are thrown away.
Grind gooseberries and orange with zest in a blender until smooth.
Finely chopped orange zest is added to the puree. In the finished product it will taste like soft candied fruit.
The mass is poured into a saucepan, sugar is added.
Cook the puree for 20-25 minutes, stirring so that it does not burn.
The finished sweet is poured into containers.

A special feature of the product with the addition of orange is the note of bitterness that appears due to the citrus zest.

Gooseberry jelly with gelatin for the winter

When working with gelatin, it is worth remembering that it cannot be boiled, otherwise the jelly will not acquire the desired thickness. When adding gelatin, the dosage is observed, since this ingredient has a specific aroma and taste. In order for the dessert to last all winter, it is important to handle the jars carefully.

Ingredients:

1 kg gooseberries;
1 kg sugar;
0.5 tbsp. hot drinking water;
20 g gelatin.

Cooking steps:

The berries are crushed into puree. If desired, you can use a blender.
The mass is poured into a saucepan and mixed with granulated sugar. Place on medium heat.
While the dessert is cooking, pour in the gelatin. hot water and mix carefully. There should be no lumps.
Boil for 10-15 minutes, then remove from heat, cool slightly and add gelatin.
To prevent the mass from disintegrating, return it to low heat and cook for no more than 5 minutes. Be sure to stir without bringing to a boil.
The finished dessert is poured into containers.

Gooseberry and redcurrant jelly

To diversify taste palette preparations for the winter, you can add red currants to the recipe. In winter, such a dessert will remind you of summer. The difficult part is preparing the berries: you need to not only wash them, but also remove small debris typical of red currants.

Ingredients:

0.5 kg gooseberries;
0.5 kg of red currants;
1.2 kg sugar.

Cooking steps:

The prepared and stemmed berries are crushed. They can be crushed to save the seeds, or processed in a blender.
Sugar is added to the puree.
Heat the mass to a boil and cook for 2 minutes over high heat.
The hot product is poured into containers.

Advice! To preserve the rich color, you need to use red agrus fruits.

Gooseberry jelly with mint for the winter

Adding mint to a dessert may seem strange for winter, since it has a cooling effect. Nevertheless, the recipe for mint gooseberry jelly is popular: herb gives off its aroma and practically does not affect the taste of the dessert.

Ingredients:

700 g berries;
2-3 sprigs of mint or 10 g of mint leaves;
700 g sugar.

Cooking steps:

The fruits are passed through a meat grinder or blender.
The resulting puree is poured into a saucepan, mixed with sugar and mint leaves.
Bring the mixture to a boil and then cook for 40-45 minutes over medium heat.

If desired, you can remove the mint at the end of cooking or leave it in the dessert.

Gooseberry juice jelly for the winter

A recipe for gooseberry juice jelly for the winter is impossible without gelatin, because otherwise the dessert will take a long time to boil. Gelatin will also increase the volume finished product. This product will be stored for more than one winter. It should be kept in a cool, dark room.

Ingredients:

1.5 l of berry juice and 0.5 l of juice for diluting gelatin;
500 g sugar;
50 g gelatin.

Cooking steps:

Stir gelatin in half a liter of slightly warmed juice.
1.5 liters of juice is brought to a boil and kept on fire for 20-25 minutes.
Remove the boiling juice from the heat and allow it to cool so that the boiling goes away.
Pour the gelatin mixture into it and mix.
Simmer the dessert over low heat for 3-5 minutes, without bringing it to a boil.
Pour into containers.

To ensure that the delicacy lasts all winter, the jars are placed on rolled-up lids and covered with something warm. Thanks to this, self-sterilization of the twists occurs.

Gooseberry and cherry jelly

The sourness of cherries complements the taste, so you need to choose ripe berries for the recipe.

Ingredients:

200 g agrus juice;
1 kg cherries;
150 g of drinking water;
1.2 kg sugar.

Cooking steps:

To prepare the juice, blanch the berries in boiling water for 5 minutes.
Soft fruits are rubbed through a sieve. The puree is passed through 3 layers of gauze.
The cherries are washed and removed from the bones. The pulp is ground in a meat grinder.
The resulting berry mass is transferred to a saucepan and water is added.
After 3 minutes of cooking over medium heat, the cherries are sugared. Next, cook until the mass thickens, stirring constantly.
At the end, add juice. If the jelly has become liquid, then boil it further.
The finished dessert is poured into jars.

Gooseberry and raspberry jelly for the winter

Raspberries are a remedy for colds and fever, so they are often added to recipes for sweet preparations for the winter. Its mild taste will complement the acidity of gooseberries.

Ingredients:

1 kg of fresh raspberries;
1 kg of agrus;
1 tbsp. drinking water;
1 kg sugar.

Cooking steps:

The berries are prepared for cooking. Cut off the tails and remove the white center of the raspberries.
The fruits are placed in a pan, after pouring water into it. Place on low heat.
After boiling, reduce the heat and cover the container with a lid. The berry shell should burst, releasing the juice.
Cool the pan. To do this, place it under cold or running water.
After the berries have cooled, they are rubbed through a sieve and then the puree is passed through cheesecloth. The result is pure juice.
Evaporate half of its volume, then add sugar. There should be equal amounts of sand and liquid.
Boil the juice over medium heat for 10 minutes until the sugar is completely dissolved. In this case, the product is constantly stirred.
The resulting mass is poured into jars and rolled up. It takes 20 hours for the jelly to set well.

Gooseberry jelly recipe without cooking

When cooked above 42 degrees Celsius, many beneficial substances are destroyed. In order to preserve maximum properties of agrus, there is a recipe without cooking. The secret to preserving dessert for the winter is a large number of Sahara. For this recipe, unripe berries that have a sour taste are better suited.

Ingredients:

1 kg of agrus;
1.5–2 kg of sugar.

Cooking steps:

The berries are prepared and their tails are cut off. It is important to dry the fruit well before cooking, because excess water can cause mold to form.
Dry berries are passed through a meat grinder and mixed with sugar.
The resulting mass is placed in sterile jars and placed in a dry, cool and dark place.

Since this recipe does not use heat treatment, you need to pay a lot of attention to sterilizing containers. If one of the cans is damaged, it is replaced.

Recipe for gooseberry jelly with honey

Honey retains its benefits only if it is not heated above 60°. Because of this, it is necessary to carefully ensure that the mixture does not boil during cooking. In the recipe for this jelly, the gooseberries are rubbed through a sieve, so the tails can be left.

Ingredients:

1.5 kg of fruits;
1 kg of honey.

Cooking steps:

The washed berries are poured into a colander and blanched in boiling water for 5 minutes. If they have not softened, then stand for another 1-2 minutes.
Soft berries are rubbed through a sieve.
The resulting puree is poured into a clean saucepan and brought to a boil. Then honey is added.
Cook the mixture over medium heat for 5-10 minutes, avoiding boiling.

Honey is an excellent preservative, but we must not forget about sterilizing the jars. In order for the jelly to survive the winter and not ferment, the containers with it must first be doused with boiling water.

Recipe for gooseberry jelly with kiwi

This dessert is called “emerald” for its juicy color. It can be stored for about a year, however, it is better to eat the jelly before the end of winter. The taste is reminiscent of confiture interspersed with kiwi seeds.

Ingredients:

1 kg gooseberries;
4 things. kiwi;
1 kg sugar.

Cooking steps:

The berries are washed, sorted and their tails are cut off.
Peeled kiwi is cut into large pieces.
Add sugar to the berries and fruits, mix everything in a saucepan and place over medium heat.
Foam rising to the surface is quickly removed. As soon as it stops appearing, the jelly is boiled for 25 minutes.
Emerald jelly is poured into containers and twisted.

Gooseberry jelly in a slow cooker

Making jelly in a slow cooker is easy, but this recipe takes time. Cooking lasts up to 2 hours. The advantage of this recipe is that gooseberry jelly for the winter does not require constant attention. The multicooker independently maintains the desired temperature, and its coating will prevent the dessert from burning. You can prepare any jelly recipe in it.

Important! At the beginning of cooking, foam will appear on the surface of the puree. It must be removed until it stops forming, otherwise the dessert may ferment.

Ingredients:

1 liter of gooseberry puree;
500 g sugar.

Cooking steps:

The puree is poured into a slow cooker, sugar is added, and mixed.
To prepare jelly for the winter, select the “Stew” mode. Time – 2 hours.
At the end of cooking, the dessert needs to be stirred well for about 10 minutes so that it acquires a uniform thick consistency.
The finished mass is poured into prepared jars.

There are a few more recipes in the video below.

Conclusion

Gooseberry jelly for the winter can be prepared in many ways. The variety of recipes will allow even the most discerning sweet tooth to find one that suits their taste. The product is stored in a cold room to prevent fermentation.

Rich, sweet preparations from summer berries and fruits have long been familiar. But sometimes you want a light, refreshing dessert with an unobtrusive taste. And then gooseberries come to the rescue with their unusual consistency and pulp.

Gooseberry jelly, prepared for the winter, retains its weightless structure and delicate taste of ripe berries. The delicate sweet and sour bouquet of the dessert can be supplemented with some spices and make it a unique treat. Canning does not take much time and does not have any special rules. It is enough to master a few simple techniques and have a couple of your favorite recipes on hand for this unusual delicacy to become a regular guest on the table.

Features of gooseberry preparation

Gooseberries are different from other berries. Under its skin there is not pulp, but a jelly-like mass with delicate taste and subtle aroma. He's good at in kind, it will work out unusual compote, delicious jam or jam. But the most organic way to prepare fruits for the winter is jelly, which replicates the consistency of fresh gooseberries.

The berry has its own specifics for cooking excellent preparations You should follow a few simple rules:

1. When sorting through the fruits, you should remember that unripe berries add finished product acid and it will have to be sweetened more. Damaged specimens covered with spots and a cloudy film are also rejected.
2. When removing gooseberries from the stalks, it is worth removing the remnants of the dried corolla from the berries using scissors. If you plan to separate the seeds and skin from the juice and strain the product, then you can simply rinse the raw materials thoroughly and not cut off the “tails”.
3. Gooseberries have a very delicate aroma, which can become too weak when prepared. The natural taste is well enhanced by the addition of acid: citric acid, from orange pulp or kiwi fruit.
4. Usually, strong spices are not used to prepare tender gooseberries. It’s worth trying to combine berries with vanilla, mint or cardamom.

Gooseberries of any variety and color are suitable for harvesting for the winter. The main thing is that it is ripe and has time to accumulate enough vitamins, natural gelling components and sugars.

The natural pectin in gooseberries can be destroyed during cooking, and sometimes it is not enough to obtain the dessert with the desired consistency. In such cases, the product is thickened with gelatin diluted in water.

Classic gooseberry jelly recipe

The most important thing in preparing delicate berries is to preserve the delicate aroma and not make the dessert cloying. Ripe fruits do not need excessive sweetening. Main ingredients and proportions for gooseberry jelly:

fresh berries - 1 kg;
granulated sugar - 800 gr;
clean drinking water - 800 ml.

Prepared, washed berries are poured into a cooking vessel with a large diameter: a basin, a saucepan, an enamel bowl.

Step-by-step instructions for further preparation:

1. Add water to the container and place it on the fire.
2. After waiting for it to boil, reduce the heat and boil for 20 minutes.
3. After removing the mass from the stove, cool slightly and filter through several layers of gauze, squeezing out the remainder. You can crush the berries with a masher or a blender and rub through a large metal sieve.
4. Having removed the pulp (peel and seeds), it is not thrown away, but left for making compote.
5. The separated liquid mass is poured back into the cooking vessel and boiled to half the volume.
6. During the heating process, add all the sugar in portions.

The finished jelly will have a consistency similar to compote. The mixture will thicken in the jars as it cools. The dessert should be poured hot into sterile, dry and warm jars and rolled up tightly. In this case, it will be stored for a long time in a cool place without direct sunlight.

Harvesting using a juicer

The use of modern household appliances when canning significantly saves time and effort. The juicer allows you to avoid straining the hot mass with your hands and reduces the boiling time. By passing the berries through the unit, you get pure juice without pulp and the extraction will be of much better quality, and there will be much less waste. With this method, gooseberry jelly is obtained in a matter of minutes.

For further preparation, you only need the aromatic mass from squeezing the berries and sugar in a 1:1 ratio. There are a few simple steps left:

1. Boil the juice over high heat, removing foam, for a couple of minutes.
2. Add sugar to the mixture and continue to boil intensively for another 10 minutes.
3. Spill hot dessert into sterile jars and seal tightly with metal lids.

It is advisable to turn the containers upside down, wrap them and leave them for a day.

Jelly without cooking

Save unique, delicate aroma and all the benefits of berries are possible if you prepare the dessert without heat treatment. The main principle of such preparations is that there should be at least one and a half times more sugar than fruit mass. To compensate for excess sweetness, citrus fruits are added to it. Recipe raw jam will require the following components:

gooseberry fruits - 1 kg;
large orange - 1 pc.;
sugar or honey - 1.5 kg.

You can replace any amount of sugar with honey. Without boiling, the product will retain healing properties, will further thicken the dessert and make it even more healthy.

Gooseberries are soaked in water for half an hour, sorted and the moisture is allowed to drain. The peeled orange is freed from the partitions and only the pulp inside the segments is used.

The preparation process is simple: the entire mass of fruit is passed through a meat grinder, placed in large saucepan and add honey or sugar. To completely dissolve the grains, the workpiece is left for 10-12 hours. Stir the jelly until smooth and place in sterile containers for storage in the refrigerator. If the ratio of sugar to berries is taken as 2 to 1, then the sealed product can be left at home at normal temperature for several months.

Recipe with gelatin

This preparation contains a gelling agent – gelatin or agar-agar. The recipe is used if you want to obtain a dense, stable mass. Various thickeners are prepared according to the instructions. You should carefully study the method of use: some types of gelatin require pre-soaking, others can simply be diluted in a small amount of liquid and boiled together with the main product. Instant gelatin from store-bought bags can lose its properties from overheating; it is added at the very end, a few minutes before readiness.

To prepare the dessert, both whole and chopped berries are used. You can add a gelling composition to strained pure gooseberry juice. It all depends on individual preferences. The only difference is that crushed fruits can be heated for 10 minutes less.

Ingredients:

gooseberries - 1 kg;
water - 250 ml;
gelatin - 100 g;
sugar at least 500 g (more to taste).

The cooking process begins by boiling the syrup in a large saucepan. Thick, sweet molasses is obtained from sugar and water; prepared raw materials are placed into it: berries, fruit puree, or juice is poured into it. Heat the mass for about 30 minutes and leave to cool in the cooking vessel. Gelatin is added to the preparation, brought to a boil and immediately packaged in a sterile container. glass containers. The canned food is sealed and wrapped. Store in a cool, dark place.

Gooseberries with currants

Ripe gooseberries of some varieties may not have a special taste and acquire a cloudy, unexpressed shade when processed. In such cases, it is worth combining fruits with other berry crops. Gooseberry jelly acquires bright sourness and a distinct color when red or black currants are added to it.

The ratio of ingredients can be changed at your discretion. Approximate composition of products for mixed berry jelly:

1 kg gooseberries;
0.5 kg of red and the same amount of black currant;
1.5 kg granulated sugar.

1. Blackcurrants and gooseberries are crushed and rubbed through a sieve, and only the juice is squeezed from red fruits.
2. The resulting components are combined in one container (preferably enameled) and the entire portion of sugar is added.
3. Stirring, cook over low heat. After boiling, heat for about 30 minutes.
4. The jelly is packaged hot and screwed on with sterile lids.

You can leave a small amount of currants whole and add them during the cooking process. The preparation is sweet and sour with a stable consistency, similar to jam. If you increase the sugar by 100-150 g, the canned mass will harden even more densely, be sweeter and suitable for filling baked goods.

With mint and kiwi

For canning according to this recipe, choose green varieties of berries; they harmonize well with the fresh mint aroma, and in color and consistency they resemble kiwi pulp. tropical fruit adds sourness to the jelly and makes the mass more plastic and softer in taste. Kiwi for dessert is peeled, cut into pieces or crushed together with gooseberries to a puree.

Ingredients required for the recipe:

gooseberries (green) - 700 gr;
kiwi - 3 pcs.;
sugar - 500 gr;
mint leaves.

Preparing dessert:

1. Gooseberries together with kiwi fruits are passed through a meat grinder. The mass is placed in a cooking vessel.
2. Add sugar and mint, place the container on the fire and bring to a boil.
3. Heat the jelly for about 40 minutes, during which time the liquid will evaporate a little and the mass will decrease in volume.
4. Spill hot product into sterile warm jars and seal immediately.

The original dessert is well stored at home, and stays fresh in the refrigerator for 4-5 months.

With orange

Citrus fruits complement the taste of the product, give it aroma, add a sunny shade and make the dessert less cloudy. Oranges can be taken directly with the peel, but they should be thoroughly washed and doused with boiling water. One kilogram of gooseberries will require the same amount of sweet citrus fruits. Sugar - at least 1.5 kg.

The step-by-step process looks like this:

1. Prepared, chopped fruits and washed berries without stems are ground in a blender.
2. Place the homogeneous mass in a saucepan, add sugar and pour in 1 glass of clean drinking water.
3. The workpiece is thoroughly mixed and left to infuse for 5–6 hours.
4. Quickly bring the jelly to a boil and boil for 10 minutes, skimming off the foam.
5. Cool the mass for 4 hours and boil to the desired consistency.

If desired, the finished product can be filtered through cheesecloth to make it completely transparent. But even with pulp it will be unusually good. The dessert is poured into a sterile container while boiling and cooled slowly under a warm shelter.

Jelly in a slow cooker

The device facilitates cooking and ensures uniform heating of the products. The pectin in the fruits is maximally activated, and the dessert turns out dense and homogeneous in structure. Before packaging, the mass can be further ground in a blender or left in the form in which it came out of the multicooker.

The dessert is prepared without water; you need to put half a kilogram of gooseberries and sugar into the bowl of the unit. A large number of There is no need to load food into the multicooker. When heated, the mass will rise and may overflow.

The “quenching” mode is set on the device for 1.5 hours; after 15–20 minutes, lift the lid and crush the contents with a masher. Then leave the product to simmer until the device is turned off. Immediately after the process is completed, the puree can be poured into jars or additionally punched in a blender. The product will thicken after cooling, so the containers with jelly are left upside down for only 10 minutes to check the tightness. Then they are placed with the lids up and wrapped until they cool completely.

You can visually study the process of pectinizing and gelling crushed gooseberries by watching this video. The result is either “live” jam or a full-fledged thick jelly.

An unusually tender berry can turn into a light, fragrant dessert. One has only to try to prepare it for the winter according to one of the given recipes, and gooseberry jelly will become a regular guest on the table all year round.

Gooseberry in fresh Few people eat it, but preparations made from it for the winter are in demand. One of the preservation options is jelly. Gooseberries contain a lot of pectin, so during the cooking process the mass gradually thickens and acquires a jelly-like consistency. This refreshing delicacy is incredibly tasty; it is ideal as a filling for pancakes, pies and croissants. You can make winter jelly from gooseberries different ways. We will look at recipes that involve twisting gooseberries through a device such as a meat grinder. In the “Popular about health” selection you will find the most simple recipes and recommendations for them.

Gooseberry jelly through a meat grinder (with pulp)

Us will be needed: kilogram of gooseberries, the same amount of sugar.

Gooseberries must be washed thoroughly. Remove the stalks as desired; many housewives leave them. Pass the berries through a fine-hole grinder to obtain homogeneous mass. Now we need a pan (necessarily enameled) with a lid. Pour fruit puree into it. Turn on the heat, make sure that the gooseberries do not burn on the bottom, stir the puree. It is better to cover the container with a lid; under the influence of steam, the mass will release juice faster and soften. Now add sugar and start stirring the puree from bottom to top until it boils. When the mixture begins to boil, reduce the heat slightly and skim off the foam. Your task is to boil the gooseberry puree to the desired thickness (30 minutes or more). How do you know when the treat is ready?

1. The volume of the mass has decreased by a third or more.
2. A small amount of The product does not spread over the plate, but hardens when cooled.

The finished treat should be poured into sterilized containers and rolled up. This jelly can be stored without using a refrigerator for a long time, provided that you properly process the jars and lids, and also screw the product well.

Recipe for jelly without pulp

Prepare 1 kg of gooseberries and 700 g of sugar, and we also need a third of a glass of water.

Sort the fruits, wash them, and pass them through a meat grinder. Place the pulp in a saucepan and add water. Turn on the fire. Cover the pan with a lid. Wait until the mixture begins to boil. After exactly three minutes, remove the puree from the stove. Now the berry mass is soft enough, we will grind it to remove seeds and coarse particles.

Our task is to obtain clean transparent pulp with juice. Take a sieve and put gauze inside. Place the gooseberries in a sieve in portions and rub thoroughly with a spoon. Tender mass will drain into a pan placed under a sieve. Process the entire volume of fruits, squeeze out the juice through cheesecloth. There is a lot of pleasant consistency left in the pan, which is what we will work with.

Put it on the fire, add sugar. Stir constantly fruit puree, and after it boils, remove the foam. Now the jelly needs to be boiled. Do this for about 40 minutes over medium heat, remembering to stir. There is still time to prepare the jars. Sterilize them in any way, do the same with the lids. The shelf life of the product depends on the quality of processing of the dishes. When the volume of the mass has decreased by about a third from the original, begin canning. Be sure to make sure that the twist is done well by turning the cans over. If the lids leak air, they will soon swell. Correct errors immediately so you don’t regret damaging the product later.

Gooseberry jelly with added gelatin, without cooking

Ingredients: 1 kg gooseberries; 700 g sugar; water – 100 ml; gelatin – 3 sachets.

Wash the gooseberries and grind them in a meat grinder. Sprinkle the resulting slurry with sugar and leave for 3 hours. The fruits will gradually release juice. When this happens, put them on the fire. Do not allow the puree to burn; stir the contents of the bowl periodically. Bring the future jelly to a boil. Now you need to soak the gelatin in 100 ml of boiled chilled water. After swelling in a water bath, heat the gelatin and try to completely dissolve the granules. This is very important, otherwise they will stick together and form lumps, and we don’t need that.

Cook the jelly for 5 minutes, skimming off the foam. Turn off the stove. After 15 minutes, pour in gelatin in a very thin stream. Stir the mixture intensively over the fire for a while until food supplement evenly distributed throughout the fruit mass. Pour the product into jars and screw. Jelly prepared according to this recipe for the winter should be stored in the refrigerator after it has cooled completely at room temperature. In a warm place it can gradually ferment, since the delicacy was not subjected to prolonged cooking due to the presence of gelatin in it.

Note. In a similar way, prepare gooseberry jelly with the addition of pectin (the additive is combined with sugar before adding it to the product). The gelling component can be “Zhelfix” (one sachet is designed for a kilogram of fruit mass), as well as special sugar, which is called gelling sugar.

As you can see, anyone can make gooseberry jelly. The berries of this crop contain a lot of natural pectin, so the mass will thicken on its own if you boil it for at least half an hour. During short-term heat treatment, it is necessary to add gelling components to the dessert. Try to preserve at least 1-2 jars for the winter using a meat grinder flavored jelly. I'm sure you won't have to regret wasting your time.