Gooseberry jam with tangerines for the winter. Gooseberry jam with orange and kiwi for the winter "Winter Emerald"

We prepare gooseberry jam with orange for the winter in two versions: raw and boiled.

Gooseberry jam with orange turns out to be very tasty and unbanal. The citrus note gives gooseberry jam a new, exotic flavor and aroma.

Gooseberries contain a lot of pectin, and the jam from it is thick, the consistency of jam, and it asks for a piece of bread.

There are two ways to prepare jam: raw and boiled. raw jam from gooseberries is more useful, contains more vitamins and has a natural taste of berries. boiled jam also tasty and fragrant, and you can store it simply in the pantry.

Gooseberry jam with orange for the winter

	Products: gooseberries - 1 kg. sugar - 1 kg. orange - 1 pc.
	Wash the berries under running water. Cut off the tails on both sides.
	Wash the orange well, scald with boiling water. Cut the orange with the peel into several pieces. If there are bones, remove.
	Grind the gooseberries with a meat grinder with a fine mesh, along with an orange.
	Add sugar to the rolled berries, mix. Put the bowl on low heat. Wait until the berry mass boils, after boiling, cook for 15 minutes. During cooking, you need to stir the jam all the time with a wooden or silicone spoon.

After cooking, the jam is ready. Hot jam immediately put into dry, already sterilized, jars and cork.

Turn the jars upside down, wrap and leave to cool.

Gooseberry jam with orange without cooking

Also, this jam can be prepared without cooking. To make the raw jam more tender, the scrolled mass can be further crushed with a blender to a homogeneous consistency.

For raw jam, rolled gooseberries with orange, you need to add more sugar- 1.5-1.7 kg per 1 kg of berries. Leave the mass for an hour or two so that the sugar dissolves as much as possible, then mix well, no need to cook.

Pack the jam in dry sterile jars, close with suction nylon lids. Be sure to store raw jam in the cold.

Simple and delicious treat For winter tea parties- gooseberry with orange! Simple Ingredients and interesting recipes.

Jam, but without cooking. "Raw" gooseberry jam with orange - a chic aroma and taste, a maximum of vitamins.

For 2 liters of "raw" jam:

Gooseberries - 1 kg
Orange - 1 pc.
Sugar - 1-1.1 kg and 4 tbsp. spoons

How to prepare gooseberries with orange for the winter: wash the gooseberries, remove the tails.

Pour boiling water over orange, wash well. Together with the peel, cut into slices and remove the seeds.

Grind gooseberries with orange in a blender into a smooth puree.

Add sugar at the rate: for 1 kg of fruit and berry mass - 1.1 kg of sugar. To stir thoroughly.

From the indicated amount of ingredients, 2 liters of gooseberry with orange were obtained. Leave for 1 hour for the sugar to dissolve.

Arrange gooseberries with orange for the winter in clean sterile jars. So that mold does not form on top and the workpiece is better stored, pour 2 tbsp into each jar. tablespoons of sugar (you can do the same with any jam). Close tightly with sterile lids. Store in the refrigerator for about a year if not eaten sooner.

If desired, gooseberries with orange can be boiled and stored at room temperature or freeze for the winter in doses, while also maintaining a maximum of vitamins, as well as without cooking.

Recipe 2: gooseberries for the winter with lemon and orange (step by step)

Berries - 1.5 kg;
Lemon - 1 pc.;
Orange - 1 pc.;
Sugar - 1.5 kg.

Wash the fruits, remove the debris and cut off the tails with scissors. Wash citrus fruits too and cut into pieces along with the peel, remove the seeds.

Pass the prepared berries and fruits through a meat grinder or blender. You can add some sugar.

Transfer the resulting mass to a saucepan, add sugar and mix. Put on fire and bring to a boil, stirring constantly. Boil contents for 15 minutes.

To make jam, you need to use enamel pan or a cauldron with a thick bottom so that the contents do not burn.

Hot treats need to be rolled up in sterile jars.

Recipe 3: gooseberries with orange for the winter through a meat grinder

370-375 grams of gooseberries,
half orange,
375 grams of sugar.

We wash the gooseberries well and sort them out, removing all the tails and twigs, and pierce each berry with a needle (so that it is better saturated with sugar). If a large specimen is caught, we cut the berry a little from the side and squeeze out the seeds. By the way, it is better to use slightly unripe berries for such jam.

We also wash the orange. The peel can be cut off, but I like it better when it remains - the taste of jam becomes more refined. If you leave the peel, just dip the orange in boiling water for 15 minutes and the bitterness of the topmost layer of the peel will go away. cut off right amount fruit and remove the seeds.

Orange cut into small pieces.

We twist the whole gooseberry and orange together through a meat grinder. You can use a blender.

Pour sugar into a ladle or bowl with berry mass, mix everything, put on medium heat for 15 minutes, constantly stirring the jam.

We sterilize jars and lids in advance.

Remove the finished jam from the heat and pour hot into jars. We roll right away.

As you can see, there is not much to mess around with - gooseberry jam with orange is ready!

Recipe 4: mashed gooseberries with orange for the winter

We are offering to you great recipe- gooseberry jam with orange and lemon for the winter, fragrant and thick. Citrus peel, well boiled in berry puree, gives ready dessert refined taste and aroma. The jam is so thick that it is worth a spoon. For a cup of morning coffee, there is nothing tastier than toasted toast or sweet croutons with a thick layer. butter and thick homemade jam.

Spend some time harvesting in the fall so you can enjoy your garden gifts in the winter.

It will take 60 minutes to prepare, from the indicated ingredients you will get 1 liter.

gooseberries - 1 kg;
orange - 2 pcs.;
lemon - 1 pc.;
granulated sugar - 2 kg.

I advise you to delegate the laborious part of gooseberry processing to younger family members. Armed with scissors, you can quickly cut the berries on both sides - cut off the dry tails and stalks.

Rinse peeled gooseberries thoroughly cold water under the tap.

Then we place the berries in a blender bowl or pass through a meat grinder. You need to get a homogeneous berry puree, and since the skin is quite dense, a pestle or a potato masher is not helpful in this case.

Then add the lemon sliced in small slices to the blender. There are soft-skinned lemons that can be cut whole. If the skin is rough, cut it off and add only the pulp to the blender.

Wash oranges with a washcloth with an abrasive layer, pour boiling water over them to wash off fruit wax and pesticides, which are often treated with citrus fruits. Cut the oranges into cubes, add to the blender to the rest of the ingredients.

Grind berries and fruits until a homogeneous puree is obtained.

We spread the puree in a saucepan with a thick bottom and high sides, add granulated sugar, mix.

On low heat, bring to a boil, cook, stirring, 40-45 minutes. The finished jam will turn out thick, it will boil evenly. If foam remains at the end of cooking, it must be removed.

We pack the mass in dry sterilized jars, after complete cooling, close tightly.

We store in a dark, dry place, for example, in a pantry or closet away from heating appliances.

Recipe 5: gooseberry jelly with orange for the winter

Gooseberry jelly with orange for the winter should be prepared in without fail at least for the sake of winter preservation not seeming so monotonous. It is not enough just to prepare for the winter useful gooseberry, it needs to be decorated, to give it new shades of taste and aroma. That is what we are going to do in today's step by step photo a recipe that will colorfully and clearly tell you how to make refreshing jelly from gooseberries at home. Just think about what an unusual gooseberry is in itself: having a fairly transparent and dense skin, it is liquid or even jelly-like inside. By the way, these very insides of the gooseberry also look structured, perhaps all this is due to the stripes on the berry.

Among other things, the gooseberry is also incredibly useful, so it is mandatory to close it for the winter and no matter in what form. In today's recipe, we will not use water at all, only gooseberry and orange juices. That is why the jelly as a result will turn out to be incredibly rich and concentrated in taste. As for hardening, due to the high content of pectin in berries, you will definitely not have problems with this process. Ready-made jelly can be served in small bowls or spread on freshly baked bread. Orange, on the other hand, justifies the money spent on it only thanks to the high content of vitamin C in its zest. Let's start cooking gooseberry and orange jelly at home for the winter.

gooseberries - 1.5 kg
orange - 3 pcs
granulated sugar - 2 kg

How to cook gooseberry jelly for the winter, or rather, where to start? The first step is to collect all necessary ingredients, rinse them well cold water and carefully sort out the berries for spoiled ones. Also, during this process, you need to carefully remove a thin green tail from each gooseberry berry. Oranges are just enough to rinse well, because we will cook jelly with zest.

Prepared not too large and sweet oranges cut into slices as shown in the photo. At this stage, it is necessary to twist the prepared fruits and berries, so we pour a portion of the gooseberries into the combine, add a few slices of orange there, chop and mix the ingredients. You can also use a stainless steel meat grinder for grinding. Try to grind the ingredients so that the mass is as homogeneous as possible. Pour the resulting thick mass into a pan of a suitable volume, heat it, add granulated sugar along the way and carefully knead it with fruit and berry puree. On a low heat, prepare the dessert for 20-25 minutes after boiling. Do not forget to stir the puree regularly and do not let it burn to the bottom.

During this time, you can sterilize the jars as follows: we wash the selected glass containers in hot water, then dry and send for 15 minutes in the oven, we also do with tin lids. Pour still hot jelly into prepared jars of small volume, tightly roll them up with lids. Leave the preservation at room temperature until it cools completely, and then put it in the cold.

After complete solidification, the jelly can already be served at the table as an independent dessert. If you eat jelly right away, then it will look more like jam. Gooseberry jelly with orange simple recipe ready for the winter.

Recipe 6: Gooseberry Jam with Orange (with photo)

Many hostesses surprise all family members with fragrant gooseberry and orange jam. It is done quickly enough, the main thing is to prepare the berry in advance. Orange gives the jam a citrus flavor, making it more piquant.

Gooseberry
Orange
Sugar

The ratio of gooseberries and sugar should be 1:1, while adding two large oranges for every kg of gooseberries.

First, rinse the berries and clean them from the tails. Then you will need to pass everything through a meat grinder. Grind the orange along with the peel. Stir the whole mixture well so that it is homogeneous. Now add sugar to it and put on fire.

Today we will cook gooseberry jam. I will present you different recipes for blanks from this berry. And you choose the one you like.

But first, a few practical advice on the process of preparing and boiling berries:

It is more convenient to cut ponytails with scissors, better than manicure ones.
Gooseberry jam is usually boiled in an enamel pan. If it is not available, use stainless steel dishes with a thick bottom. I cook in a copper basin that I inherited.
It is better to pierce gooseberry berries in 2-3 places with a toothpick or a needle so that they do not burst during cooking and are saturated with syrup.
When stirring the jam, it is better to use a wooden or plastic spatula.
Jars for jam must be sterilized. But make sure that there are no droplets of water left in them - dry them thoroughly or sterilize them in the oven, microwave or air grill. Otherwise, the jam may become moldy during storage.
How to check jam for readiness? Put one drop on a saucer. If it does not spread, then the jam is ready. If the recipes that you are going to use for the first time indicate the cooking time, use it as a basis. But always check the readiness of your jam in this way.
When boiling the jam, do not forget to constantly remove the resulting scale (foam).
To prevent jars from cracking from hot jam, put a cold tablespoon in them.
If you want to receive thick jam, then take the berries a little unripe: they have more pectin, and the jam will turn out thicker. And from ripe and overripe berries, the product will turn out to be more liquid.

Traditional classic gooseberry jam

Since ancient times, our ancestors have been preparing gooseberry jam using only three ingredients: berries, sugar and water. Therefore, the first recipe for making gooseberry jam will be the simplest, without other additives. But nevertheless, it will turn out rich, thick and very tasty!

And so, let's get started!

Products:

gooseberries - 2 kg;
sugar - 2 kg;
water - 100 ml.

Sort out the berries. There is no place for rotten and spoiled jam! Wash them and get rid of the ponytails and stalks.
Put the berries in the prepared container.
Pour some water in there.
Sprinkle everything with sugar and mix.
Put on a slow fire.
Stir constantly and bring to a boil.
Simmer over low heat for about 50 minutes. But start checking for readiness in 30 to 35 minutes.
Pour hot into jars and roll up.
Leave the jars to cool at room temperature.

It turns out about 2.5 liters of jam.

Recipe for gooseberry jam five minutes

This is an early-ripening jam, for the preparation of which a lot of time and effort is not required, because the gooseberries are practically not boiled here, but languish in syrup. The berries come out whole. The taste is pleasantly refreshing and reminiscent of summer.

Ingredients:

gooseberries - 1 kg .;
sugar - 1 kg;
water - 250 ml.

Process the berries as in the first recipe.
Prick each berry with a toothpick.
Place the berries in a bowl.
Pour water into another enameled pan, add sugar, mix.
Bring the syrup to a boil, stirring occasionally.
Boil for 5 minutes on minimum heat.
Pour the berries with boiling syrup, mix gently.
Bring the mass to a boil.
Remove foam.
Turn off the fire. Without letting the jam boil, keep it on fire for those same 5 minutes.
Pour hot into jars and roll up.

The jam is well worth it because of a large number Sahara. But if you are overcome by doubts, or storage conditions do not allow you to take risks, boil the jam for 5-10 minutes after boiling, no more.

It will not greatly affect the taste, but you will be calm.

Fragrant gooseberry jam

Ingredients:

gooseberries - 1 kg .;
sugar - 1.2 kg;
water - 500 ml;
cherry leaves - 20 pcs.;
sprigs of oregano - 2 - 3 pcs.;
vodka - a tablespoon.

Process the berries according to the first recipe.
Sprinkle the berries with vodka and remove for 20 minutes in freezer. Then just place it in the refrigerator overnight.
Boil the syrup, add oregano and cherry leaves to it, boil for about 5 - 7 minutes.
Dip the gooseberries into the boiling syrup. Bring to a boil and quickly remove from heat.
Using a colander or sieve, remove the berries from the syrup.
Let it cool, then boil again, put the berries and boil already with them.
Repeat this procedure 3-4 times. The final cooking should last at least half an hour.
Pour hot into jars and roll up.

How to make gooseberry jam with oranges

Also a fairly simple and quick recipe for making gooseberry jam. And the orange adds unique fragrant citrus notes. long winter evenings it will be so nice to sit over a cup of tea with a bun smeared with this jam! Pancakes or pancakes seasoned with it will decorate your morning meal.

Ingredients:

gooseberries - 1 kilogram;
sugar - 1 kilogram;
medium oranges - 2 pcs.

You can also add a small lemon along with the zest, then the citrus flavor will be more pronounced.

Cooking:

Wash the oranges well and leave them in hot water for a couple of hours to remove the bitterness of the zest.
Pat the citrus fruits dry with paper towels and cut into small pieces along with the zest.

3. Process the gooseberries according to the previous recipes.

4. Twist in a meat grinder or in a gooseberry with oranges, put the mass into the prepared dishes.

5. Add sugar and stir.

6. Bring to a boil over low heat, stirring often.

7. After boiling, cook for about 20 minutes, remembering to stir.

8. Put hot in jars and roll up.

Recipe for royal or emerald gooseberry jam

According to legend, this jam was served at the table of Catherine II. The empress liked its taste and color so much that she gave the cook an emerald ring, the color of the delicacy.

And indeed, despite the somewhat laborious cooking process, the jam turns out to be quite exquisite. I strongly advise you to cook this truly royal treat.

Ingredients:

gooseberries - 1 kg. large berries Green colour;
sugar - 1.2 kg;
cherry leaves - a couple of handfuls (20 grams by weight);
water - 400 ml;
ice cubes (more)

How to make jam - watch the video below the recipe. And I will duplicate it in writing.

Process the gooseberry.
With a sharp small knife, make an incision on the side of the berry.
Take a hairpin, a small manicure spatula, or something else to remove the seeds from the berries.
Divide cherry leaves in half. Set aside one part for now.
Wash the second part of the leaves.
Boil this part of the leaves in water over low heat for 2 to 3 minutes. The decoction should turn green.
Now pour the hot decoction along with the leaves into our prepared berries.
Leave when everything has cooled down - determine the container with the mass in a cold place for 10 - 12 hours, you can overnight.
After this time, divide everything: pour the broth into a separate bowl, discard the berries in a colander, and discard the leaves.
Add sugar to the broth, stir and bring to a boil.
Wash the remaining cherry leaves.
Put the berries and leaves into the boiling syrup.
Boil for about 15-18 minutes. Make sure that the gooseberries become transparent.
Toward the end of cooking, cook ice water.
As soon as the gooseberries become transparent, immediately turn off the gas and lower the container along with the jam into ice water so that the jam retains its emerald color.
Roll the cooled jam into prepared jars.

Of course, I had to tinker, but at the exit you will get a truly royal gooseberry jam - you will lick your fingers - with a tart, pleasant taste.

Gooseberry jam with walnuts

Not every housewife dares to cook this rather laborious jam. But your efforts will be appreciated by those who try this, no less regal, treat.

Ingredients:

gooseberries - 1 kg. large and hard berries;
sugar - 1.5 kg;
water - one and a half faceted glasses;
walnuts about 100 - 150 grams.

Lightly toast the shelled nuts in a frying pan to bring out their flavor.
Cut the kernels to the size of the gooseberries.
Process gooseberries.
Carefully cut off the top of each berry and remove the seeds, as in the previous recipe. They can be added for flavor to compote from other berries or fruits.
Place a piece of walnut on each berry.

Make syrup from water and sugar. Let it boil for 5 minutes.
Fill the stuffed berries with hot syrup.
Boil for 5 minutes after boiling.
Allow the mass to cool overnight (10-12 hours).
After this time, cook over low heat until tender.
Roll hot.

You can start gooseberries with the whole family. Kids love to stick walnut pieces into berries!

Recipe for gooseberry jam with oranges and lemons without boiling and without seaming

An excellent recipe for “lazy” gooseberry and citrus jam. Even an inexperienced hostess will cope with it. And the taste will pleasantly surprise you. In addition, all the vitamins in such a product are perfectly preserved, because. there is no cooking process.

Ingredients:

gooseberries - 1 kg .;
lemon - 2 pcs.;
orange - 2 pcs.;
sugar - 1.5 kg.

Process the gooseberry.
Wash the oranges and lemons well, leave them in hot water for a couple of hours to remove the bitterness of the zest.
Pat the citrus fruits dry with paper towels and cut into small pieces along with the zest. Remove bones.
Using a meat grinder or blender, grind gooseberries and citrus fruits.
Put the mass into the prepared container and sprinkle with sugar.
Mix everything well.
Wait for the sugar to completely dissolve in the juice. You can stir occasionally to speed up the process.
Spread the finished mixture into prepared jars and close with nylon lids. Store in the refrigerator or other cool place.

If you take twice as much sugar as raw materials, then such a mixture can be stored even at room temperature. It retains up to 70% of all vitamins, especially vitamin C.

This jam is indispensable for colds. But add it to hot tea You can’t: in hot, many vitamins are destroyed.

Ingredients per tab:

gooseberries - 700 gr.;
sugar - 500 gr.

Jars (0.5 liters) and lids can be sterilized in a slow cooker. Pour some water into the bowl. Wash the container well first. I usually do this with . Place jars upside down. Throw the lids directly into the water.
Turn on the steam cooking mode for half an hour.
In the meantime, process the gooseberries.
Wipe the bowl and jars dry after sterilization.
Place the ingredients in the slow cooker.
Leave for 30 minutes - the berries should release juice.
When there is enough juice, turn on the “Extinguishing” mode for 30 minutes, but do not close the lid, otherwise the jam will run over the edge .. In this mode, the sugar will dissolve gradually. The jam will boil in 10 minutes.
Stir occasionally, remembering to skim off the foam.
When the time is up, take out the bowl and let the jam cool in it.
Set the next "Extinguishing" for 15 minutes.
After the time has elapsed, cool again and simmer again for 15 minutes. Thus, we cook jam in three steps - once for 30 minutes, twice for 15 minutes.
Roll hot.

ADVICE:

Do not increase the amount of ingredients. Jam can overflow and cause you a lot of trouble.
You can cook in one step by setting the "Extinguishing" program for an hour. But cooked in three doses, it seems to me, is better: the berries do not boil so softly and the jam turns out to be more pleasant both in taste and color.

Bon appetit!

Tell VK

Gooseberry is amazing berry, which is able to cleanse the vessels and the entire body from radiation. At the moment there are many types of gooseberries, each of which has its own characteristics. This berry can be used to make compotes, jams and royal jams. Let's learn how to cook their gooseberry jam at home. See recipes with photos and do delicious preparations for the winter .

Gooseberry jam with oranges

gooseberry jam

Jam Ingredients:

Gooseberry
Orange
Sugar

The ratio of gooseberries and sugar should be 1:1, while adding two large oranges for every kg of gooseberries. First, rinse the berries and clean them from the tails. Then you will need to pass everything through a meat grinder. Grind the orange along with the peel. Stir the whole mixture well so that it is homogeneous. Now add sugar to it and put on fire.

Whole gooseberry jam

So that the jam does not burn, boil it in a bowl with a thick bottom. Keep in mind that it is important to retain at least some of the gooseberry nutrients, so the jam should be cooked for about 15 minutes after boiling.

Orange and gooseberry jam

Pour hot jam into prepared jars and roll up. If you wish, you can make assorted gooseberry and currant jam.

A simple recipe for royal gooseberry jam

Doesn't have to be used to make jam. whole orange to give a citrus flavor. We offer a recipe for royal gooseberry jam with orange peel. To prepare it you will need:

1kg sugar
1 kg gooseberries
0.5 kg oranges
20 ml vodka

Gooseberries are washed under running water, and then the tails are cut with scissors on both sides. If you want the jam to turn out juicy, then pierce each berry with a toothpick. After that, put all the berries in a bowl, add vodka and cover with a lid or towel. Leave the gooseberries for 5-6 hours, but for now, prepare the orange peel.

Remove the orange from the skin, preferably with your hands, not with a knife. Then soak it in plain water to get out the bitterness. After a few hours, you can pull out the peel, dry it slightly and cut into strips. You can try making jam with lemon instead of orange, it all depends on personal tastes and preferences.

When the berries and peel are prepared, you can combine them together and cover with sugar. Leave the mixture for a couple more hours. Then put on fire and cook for about 10-15 minutes. Then we recommend turning off the jam, cool and boil again. Now you can safely pour the delicacy into sterilized jars.

Preparations for the winter should be done in advance in order to remember the unique summer fragrances. Royal gooseberry jam with an orange or lemon, even a young housewife can cook at home.

The berries of the gooseberry are special - under the crispy peel there is a ready-made jelly mass with delicate taste and subtle scent. Ripe fruits are extremely tasty and refreshing in the heat. To enjoy your favorite treat all year round, it is harvested by the most different ways, combining with fruits, berries and spices.

Gooseberry jam with orange is one of the most successful canning options. It has a perfectly balanced taste, keeps well and is very healthy. Such a dessert is especially valuable in winter, when not only the taste of the product is important, but also its ability to support the immune system, saturate the body with vitamins and simply please with summer colors and aromas.

The principles of preparing a combined dessert

Gooseberry jam with oranges can be prepared according to different recipes, the result will always be successful. The combination of flavors in such a dessert is extremely harmonious: a delicate, delicate aroma of berries is complemented by citrus notes, a pronounced sourness appears. The consistency of the combined jam is noticeably thicker than when cooked separately, and the color becomes brighter and more transparent.

When combining fruits, it is important to follow a few rules:

1. Jam on syrup with prolonged heating becomes thicker, and crushed or mashed, on the contrary, may lose its jelly structure.
2. When using whole citrus fruits, they must get rid of excess bitterness. The easiest way is to remove the peel from the fruit and remove the white loose layer on the inside of the citrus.
3. Orange peel is rich in pectin and, in addition to flavor, adds viscosity to the dessert. If you use a significant amount of citrus fruits, you should not send all the zest removed to the jam, this can ruin the taste. It is enough to take a component from one orange per kilogram of berries.
4. Jelly-like blanks, jams and thick gooseberry and orange jam acquire their final consistency already in the jar during storage. You should take this into account when cooking and do not warm up desserts longer than indicated in the recipes.

The pits removed from oranges can be used to make jam. This is done to thicken the product and give it a spicy bitterness. After soaking them for 10 hours in a small amount of water, the resulting jelly-like mass is introduced into the dessert during boiling.

When harvesting gooseberries for the winter, oranges and lemons act as additional preservatives. Their addition to recipes not only enriches the composition with vitamins, but also allows you to enjoy the product longer. The first important step, on which the quality of jam and its shelf life depends, is the preparation of fruits and berries.

How to prepare oranges and gooseberries?

Choose fruits and berries for jam according to your taste: color, size and variety can be anything. For gooseberries different types exist special recipes revealing the features of berries. The main thing is to properly prepare the ingredients so as not to accidentally spoil the fruits of your labors.

Rules for preparing gooseberries and oranges for processing:

1. Gooseberries for jam with whole fruits should be slightly unripe, overripe berries are taken for crushed or mashed blanks.
2. The berries are thoroughly washed, removing spoiled, unripe and covered with a grayish bloom specimens. Tails on both sides are cut with scissors.
3. It is recommended to remove seeds from large fruits: cut the gooseberries on one side and take out the contents, trying not to break the shape. Small fruits are pricked with a needle, so they do not crack during cooking and are evenly saturated with sugar.
4. There are several ways to remove bitterness from oranges: by soaking them entirely in water for 12 hours, by removing white layer under orange skin or blanching citruses in boiling water for 15 minutes.
5. Oranges, from which the zest is removed for dessert or processed with the peel, are washed especially carefully: with a brush, under running water, followed by scalding. This removes traces of possible chemical treatments during cultivation and storage.

Jam can also be made from frozen gooseberries. Processing in this case occurs before cooling, the already cleaned, washed product is subjected to freezing. Prepared fruits can be sent for canning according to any of the proposed recipes.

A simple recipe for gooseberry and orange jam

It is supposed to use fruits of any color and size, you can take a mixture different berries.The jam has a simple composition and proportions:

1 part sugar;
1 part gooseberry;
2 medium oranges for every kilogram of mixture.

Preparation process:

1. Citruses are cut with peel into pieces of arbitrary shape.
2. Together with prepared berries, pass through a meat grinder or crumble in a blender.
3. The resulting mass is poured into enamelware for cooking or a thick-walled pan.
4. Pour the entire measured portion of sugar and slowly heat to a boil over low heat.
5. Boil with constant stirring for at least 20 minutes and immediately pour into sterile, warm jars.

Tightly twist hot blanks with special lids for conservation. Cool, wrapped warmly, to room temperature and sent to a dark, cool place. A properly prepared and canned dessert can be stored for a long time without a refrigerator in normal home conditions.

All kitchen utensils involved in conservation: jars, lids, pouring spoons - must be sterilized. When using untreated dishes, the likelihood of souring jam for several days increases.

Quick five-minute recipe

The fast method assumes that heat treatment dessert is carried out no longer than 5 minutes. The safety of the product is partly added by an increased amount of sugar, but it is still worth storing the “five-minute” in a cool place.

Required Ingredients:

gooseberries - 1 kg;
granulated sugar - 1.5 kg;
large oranges - 2 pcs.;
drinking water - 2 glasses.

For this cooking method, a syrup is prepared separately from the total amount of sugar and water. The solution is brought to a boil immediately in a wide cooking pot. Oranges are cut into small cubes, preferably without peel. If desired, use the zest removed from one fruit.

Cooking process step by step:

1. Pour the prepared mixture of berries and orange slices into the boiling sugar solution.
2. Warm up quickly over high heat (no longer than 5 minutes) and set aside from the stove.
3. Let the mass brew for 8 to 10 hours, for uniform impregnation.
4. When the berries become almost transparent, heat the mixture and cook for another 5 minutes.

The hot delicacy is packaged in sterile containers and cooled slowly. If you intend to store the workpiece at room temperature, the last cooking is extended to 10 minutes.

Gooseberry with orange without cooking

The cold method of making jam preserves everything beneficial features and summery, fresh taste of fruits. The dessert is prepared very quickly, it will take time only for the sugar grains to completely dissolve. Despite the increased sweetness, it is better to send the blank for storage in the refrigerator - the sweet berry mass in the heat is prone to fermentation.

For a dessert without cooking, the proportion of berries to sugar is 1: 2. For 1 kg of gooseberries add 2-3 oranges. If all the fruits are sweet enough, then in the composition one of the oranges can be replaced with lemon: from half to 1 whole. This will increase the vitamin value of the product and increase its shelf life.

The cooking process is not difficult. It is required to grind the prepared berries and citruses in a blender or pass through a meat grinder. After mixing the mass with sugar, it is necessary to wait for the dissolution of sweet crystals from 15 to 30 minutes. Arrange the product in sterile jars. It is not necessary to hermetically seal the workpieces, ordinary nylon caps. In this form healthy dessert sent to the refrigerator.

Ruby red berry jam

Orange peel added to gooseberry jam gives the preparation an amazing ruby hue, thick texture and an interesting, rich taste. For this recipe, all you need is citrus peel. Unusual ingredient - not a large number of an alcoholic beverage that loses its properties during brewing. The alcohol evaporates, so the dessert can be consumed by children.

For unusual jam the following components will be required:

gooseberries of red varieties - 1 kg;
peel from two oranges;
granulated sugar - 1.5 kg;
vodka, liqueur or tincture - 50 ml.

Oranges should be thoroughly washed, removing plaque. Sorted, washed gooseberries are removed from the tails and often pricked with a toothpick. So alcohol sweet impregnation will evenly penetrate into the berries. Next, prepare it like this:

1. The peel of oranges is soaked in water for at least 2 hours, during which time it will become softer and lose bitterness.
2. Cut the peel into thin neat straws, attractiveness will depend on its size appearance dessert.
3. The berries are placed in a cooking basin, chopped peel is added, covered with sugar and poured over with an alcoholic drink.
4. Leave the mass for 2 hours for impregnation. During this time, it should be gently mixed several times to evenly dissolve the sugar and form a syrup.
5. Put the workpiece on the smallest fire and slowly bring to a boil. You need to cook the product until the berries soften and the liquid evaporates.

If desired, the mass can be kneaded or chopped. The finished jam is preserved in the standard way or simply laid out in containers for storage in the refrigerator.

Jam with kiwi

An unusual dessert is obtained with kiwi fruits. Green tropical fruit very similar to gooseberries in texture and well emphasizes the shades of its color and taste. orange adds tender mass sharpness and transparency. For jam you will need the following products:

green gooseberries - 1 kg;
large oranges - 4 pcs.;
5-6 ripe kiwi fruits;
sugar - 2 kg.

Oranges are peeled and, if possible, dense films and partitions between the slices are removed. Kiwi is freed from the skin and cut into arbitrary pieces.

Cooking steps:

1. All prepared fruits are crushed with a meat grinder or blender.
2. The resulting puree is transferred to a saucepan and sugar is added. Leave the mass for several hours until the grains are completely dissolved.
3. Slowly heat the mixture to a boil and immediately remove from heat. Before the next step, the workpiece must be completely cool.
4. Heat the mass a second time, stirring constantly. After waiting for the mixture to boil, boil it for 20 minutes.

The finished delicacy can be cooled slightly and then laid out in sterile jars with tight closures.

emerald jam

An exquisite shade will be obtained from a jam made from a dark green gooseberry variety, using one not-so-ordinary ingredient.

If you add a few cherry leaves to the water for soaking gooseberries or when blanching, then the berries will retain their color during cooking and their shade will become emerald.

To prepare beautiful healthy treats slightly unripe dark green berries are suitable. If you replace one of the oranges with lemon, the syrup will be more transparent, but the shade may turn pale. The jam is prepared in two stages and will require the following ingredients:

gooseberry fruits - 3 kg;
citrus fruits - 4 pcs.;
sugar - 3 kg.

The peculiarity of the recipe is also that it is proposed to use only the liquid fraction of oranges, without zest and pulp. Therefore, before cooking, citrus juice is squeezed out. Next steps:

1. Prepared gooseberries are laid out in a saucepan or cauldron, poured into it Orange juice and add sugar.
2. The mixture is quickly brought to a boil and immediately turned off, set aside to infuse for 3-4 hours.
3. At the next heating after boiling, the workpiece is boiled for about an hour.
4. Leave the jam for 8 hours (for example, overnight) to infuse.
5. The third stage of heating may be short and depends on the desired thickness of the dessert.

Boiled delicacy is poured into jars. The proposed amount of products is enough to fill at least 10 jars with a capacity of 0.5 liters. Hermetically sealed blanks, subject to the sterility of preservation, are well preserved at room temperature.

Method of cooking in a multicooker

A simple recipe with simple preparation is used in the presence of a modern kitchen unit - a multicooker. Putting food in the bowl, you can not worry about the temperature and heating time. The fruits will boil evenly and the syrup will be thick.

Bookmark Ingredients:

berries - 1 kg;
orange - 1 pc.;
sugar - 700 g.

If there is no “jam” position on the multicooker panel, then you can set the “soup” or “stew” mode and the timer for 2 hours. The jam is prepared in small portions, because the bowl cannot be filled more than half the volume - the mass will foam and may overflow.

Cooking:

1. Grate the zest from the orange, and cut the pulp into cubes.
2. Transfer the prepared gooseberries, citruses and sugar to the bowl in layers.
3. Leave the mass in the unit for the night, and turn it on in the morning and, having boiled due time, pour into banks.

The method is very simple, when cooking, you only need to remove the foam several times. You don't have to pay more attention to cooking. To obtain a jam-like mass ready jam it is permissible to grind in a blender before preservation. For better preservation, such a product should be heated before packaging.

Ripe gooseberries are beautiful in any form. It can be consumed fresh and frozen, but still the most tasty way prepare it for the winter fragrant jam. The addition of orange helps to preserve the beneficial properties of berries and increases vitamin and nutritional value desserts.