Gooseberry confiture: the best recipes for winter preparations

Simple recipes for gooseberry confiture for the winter will help even novice housewives diversify the family’s vitamin diet. This berry was called royal, since not every person grew gooseberry bushes in the garden. When cooking confiture, gooseberries can be combined with different berries and fruits. It turns out not only useful, but also surprisingly tasty.

Rules for the preparation of gooseberry confiture

To make the confiture tasty and stored for a long time, ripe berries are chosen without damage and signs of rot. With the help of nail scissors, tails are cut off on each fruit. There should be no seeds in a sweet dessert. Getting rid of them is easy. The berries need to be boiled a little, and then rubbed through a sieve.

For cooking, use a wide enameled pan or stainless steel basin. The dishes must be intact, without chips or cracks. Aluminum containers for making desserts are not suitable, as they oxidize from contact with gooseberries and other ingredients.

The finished dessert is a bit watery when hot, but as it cools, it acquires a thick consistency. It takes as much time to cook gooseberry confiture for the winter as indicated in the recipe, since prolonged heat treatment destroys the vitamins and nutrients of the berry.

Classic gooseberry confiture for the winter

The recipe will require:

• berries – 3,5 kg;
• granulated sugar – 1,5 kg.

Stages of preparation:

1. Fold the washed berries without tails into a container and add 3 tbsp. water. From the moment of boiling, cook the fruits for 10 minutes.
2. Softened and cracked berries will be in hot juice.
3. Strain the mass through a sieve to separate the peel and seeds. To do this, grind the berries with a wooden spatula or spoon. The pulp does not need to be thrown away, it can be used in the preparation of fillings for pies or fruit drinks.
4. Put the homogeneous mass in a saucepan for cooking, bring to a boil and pour sugar in small portions.
5. Continue to cook over medium heat while stirring constantly.
6. During the cooking of the dessert, foam is formed. She needs to be cleaned up. Otherwise, the dessert may turn sour or sugary.
7. After a third of an hour, the container is removed from the fire and the hot gooseberry confiture is laid out in steamed jars. Hermetically sealed. When the mass has cooled, it is removed for storage.

The easiest recipe for gooseberry confiture for the winter

Cooking confiture according to this recipe is not difficult at all. The number of ingredients can be increased if necessary:

• gooseberries – 0,5 kg;
• sugar – 0,3 kg.

Cooking rules:

1. If you like confiture with seeds, combine the washed berries with granulated sugar, then knead with your hands, then chop with a blender.
2. Gooseberry juice will stand out after 20 minutes.
3. To prepare a dessert without seeds, grind the crushed berries (without sugar) through a fine sieve to separate the seeds and peel. Then add sugar and put on the stove.
4. The further process of cooking the gooseberry dessert is to stir and remove the foam.
5. After 15-20 minutes, transfer the gooseberry confiture prepared according to the traditional recipe into jars.

How to make pitted gooseberry confiture

Thick gooseberry confiture will not leave anyone indifferent. If you remove the bones, then the mass is plastic. For dessert for the winter you will need:

• 500 g of berries;
• Xnumx g of granulated sugar.

The nuances of the recipe:

1. Rinse the gooseberries, dry them on a cloth napkin and put them in a blender.
2. Pass the crushed mass through a fine sieve.
3. Combine the ingredients and put on the stove.
4. As soon as the mass boils, reduce the temperature to a minimum and boil the puree for a third of an hour.

Gooseberry confiture through a meat grinder

To get a delicious and fragrant dessert, you will need the following products:

• gooseberries – 700 g;
• kiwi – 2 fruits;
• granulated sugar – 500 g;
• mint leaves – depending on taste.

Cooking Rules:

1. Gooseberries are freed from tails and, together with kiwi, are washed well with cold water, the liquid is allowed to drain.
2. Then the raw material is ground in a meat grinder.
3. Pour the mass into an enamel pan and put on a small fire.
4. As soon as the fruit and berry puree boils, add granulated sugar and a bunch of mint (tie so as not to crumble).
5. Wait again for the gooseberry confiture to boil, and boil it for another 30 minutes.
6. Cork hot dessert in sterile jars.

Gooseberry confiture with orange

Various fruits and berries can be added to gooseberry confiture. Any additives will only enhance the taste and useful properties of the dessert, which is stored for a long time and does not deteriorate.

Ingredients:

• 1 kg of gooseberries;
• 1,2 kg of granulated sugar;
• 2 medium oranges

The nuances of cooking:

1. Wash the oranges, then remove the rind and white veins with a sharp knife. Free the fruits from the seeds, because of them the confiture will be bitter.
2. Cut oranges into small pieces.
3. Cut off the tails of gooseberries with nail scissors.
4. Combine the ingredients, add sugar, mix.
5. After 3 hours, put the container with the future confiture on the stove. After boiling, cook for 10 minutes.
6. During cooking, remove the foam and stir constantly.
7. Hot gooseberry and orange confiture is packaged in jars, corked with metal lids. Keep upside down under a blanket until completely cool.

Recipe for gooseberry confiture with lemon

Another citrus fruit that makes the dessert taste and aroma unusual is lemon.

The recipe will require:

• 500 g gooseberries;
• 1 lemon;
• 1 orange;
• Xnumx g of granulated sugar.

Cooking Rules:

1. Wash citrus fruits thoroughly and pat dry with paper towels. Lemons do not need to be peeled, cut into slices along with the peel, remove the seeds.
2. Peel the oranges, remove the pits.
3. Pass all the ingredients through a meat grinder, add granulated sugar and let it brew for 2 hours so that the juice stands out.
4. Put the puree on low heat, cook for a quarter of an hour from the moment of boiling.
5. Transfer the finished gooseberry confiture to sterile jars, seal tightly.
6. When the mass has cooled, remove to a cool place.

Recipe for gooseberry confiture with vanilla

Fans of various spices often add vanillin to berry desserts. It pairs well with gooseberries.

Ingredients:

• berries – 1 kg;
• granulated sugar – 1,2 kg;
• Vanillin – to taste;
• water – 1 tbsp.

Cooking principle:

1. Rinse whole berries in cold water, pass through a meat grinder or chop with a blender. If necessary, separate the bones and peel.
2. Add granulated sugar. After boiling, cook with stirring for about 5 minutes. Then set aside the container to cool.
3. The procedure is repeated 3 times after 8 hours.
4. Before the last boil, add vanilla. Cook for 30 minutes on low heat.
5. During cooking, the confiture will thicken. The foam must be removed every time.

How to cook gooseberry confiture with currants

Currant contains a large amount of vitamins and nutrients that are not lost during the heat treatment period. Thanks to this berry, the dessert will acquire a bright color, unusual taste and aroma. Products:

• gooseberries – 1 kg;
• currants – 1 kg;
• granulated sugar – 1 kg.

How to cook properly:

1. Currants are washed and laid out on a cloth to dry.
2. Fold the berries on a baking sheet and send to the oven, heated to 200 degrees for a quarter of an hour.
3. Blend currants immediately with a blender until smooth.
4. Washed and dried gooseberries grind in a meat grinder. If necessary, rub through a sieve.
5. Combine the ingredients, add sugar and cook with stirring over low heat for 30 minutes. During cooking, you need to periodically remove the foam.
6. Arrange the finished confiture in containers, close with metal lids. After cooling, remove to a cool place.

The original recipe for gooseberry confiture with cherries and currants

In this recipe, if you want to get a very thick mass, pectin is used as a thickener. It is bred according to the instructions.

Recipe composition:

• gooseberries of dark varieties – 600 g;
• cherries (pitted) – 200 g;
• ripe blackcurrant – 200 g;
• sugar – 1 kg;
• gelling mixture “Confiture” – 20 g.

Cooking stages:

1. Rinse the berries, dry on a napkin. Remove pits from cherries, cut off stems from gooseberries.
2. Grind the berries in a meat grinder, put the mass in an enamel bowl or stainless steel container.
3. As soon as the puree mass boils, add granulated sugar. Remove the container from the fire and wait for the crystals to completely dissolve.
4. After that, remove the foam and cool the mass.
5. Put it on the stove again, after boiling, cook over low heat for 5 minutes.
6. Pour hot gooseberry confiture into jars and seal tightly.
7. Put the cooled dessert in a cool place.

Thick gooseberry confiture with gelatin or gelfix

If gelatin or gelfix is ​​added to confiture during cooking, then the heat treatment time is sharply reduced. This has a positive effect on the taste properties of the dessert, but, most importantly, it retains more vitamins.

Gelfix variant

Composition:

• berries – 1 kg;
• granulated sugar – 1 kg;
• gelfix – 1 sachet.

Cooking Rules:

• Grind berries in a meat grinder.
• Mix gelfix with 2 tbsp. l. sugar and stir into puree.
• Bring the mass to a boil, then remove from heat. After mixing, add the rest of the sugar.
• Cook again for 2-3 minutes from the moment of boiling. Remove the foam as it appears.
• Put the dessert in jars until the mass has cooled down, roll up.

Option with gelatin

In addition to gelatin, sweet fortified wine is added to confiture. If this is not the case, you can take dry red wine and add 1 tbsp. l. more granulated sugar than indicated in the recipe.

Recipe composition:

• 500 g of berries;
• 3 art. l. Cahors or port wine;
• 1 tsp vanilla sugar;
• 10 g of gelatin;
• 500 d Sahara.

Recipe Features:

1. Rinse ripe berries, dry, chop with a meat grinder or blender.
2. Place the puree in a bowl and combine with sugar.
3. Wait for the sugar to dissolve, then put on a slow fire, add wine and vanillin, boil for 5 minutes from the moment of boiling.
4. Set aside the mass, add gelatin to it, carefully mixing the confiture. Remove the foam and pour the gooseberry confiture into jars.
5. Keep refrigerated.

Gooseberry confiture with pectin or agar-agar

The recipe will require the following products:

• 450 gooseberries;
• 50 g of water;
• 100 grams of sugar;
• 8 g of agar-agar.

Cooking rules:

1. First, soak agar-agar in water. For this, 20 minutes is enough.
2. The berries are washed, cut off the tails, passed through a meat grinder. If necessary, remove the bones by rubbing the puree through a sieve.
3. The mass is combined with granulated sugar, allowed to stand for about an hour so that the crystals dissolve, and put on the stove.
4. From the moment of boiling, cook for no more than 5 minutes. Then add agar-agar and boil for another 5 minutes.
5. Hot confiture is sealed in clean jars.

Aromatic gooseberry confiture with mint

Mint gives any workpiece a unique flavor. This herb can also be added to gooseberry confiture.

Recipe composition:

• berries – 5 kg;
• granulated sugar – 3,5 kg;
• sprigs of mint – 9 pcs.

Cooking Rules:

1. Grind clean and dried berries without tails with a blender. Then rub through a sieve to get rid of the seeds.
2. Pour berry puree into an aluminum container (can be made of stainless steel), put mint and sugar, put on the stove.
3. From the moment of boiling, cook for no more than 20 minutes, then remove the mint.
4. After another 5 minutes, gooseberry confiture can be poured into prepared jars, tightly closed with metal lids.

Cooking gooseberry confiture in the oven

The oven is a great option for making sweet desserts. You can also cook gooseberry confiture in it.

Required:

• gooseberries – 1 kg;
• oranges – 1 kg;
• lemon – 1 pcs .;
• granulated sugar – 2 kg.

The nuances of the recipe:

1. Berries and citrus fruits (do not cut the peel, just remove the seeds) are washed, dried on a napkin.
2. Then grind in a meat grinder, add granulated sugar.
3. Thoroughly wash a baking sheet with high sides, pour over with boiling water and pour mashed potatoes into it.
4. Preheat the oven to 180 degrees, put a baking sheet with a mass in it. As soon as the puree begins to boil, reduce the temperature to a minimum and simmer the jam for about an hour.
5. Then pour the hot mass into jars, close tightly with metal (screw or ordinary) lids.
6. After cooling, remove the workpiece in a cool place.

Gooseberry confiture with starch

Many housewives use potato or corn starch when cooking sweet desserts. This product gives confiture a special density. This sweetness can be spread on a piece of bread or used to decorate cakes and pastries.

If the dessert is prepared for the first time, then you can take the amount of products indicated in the recipe:

• ripe gooseberries – 100 g;
• granulated sugar – 1 tbsp. l .;
• starch – 1 tbsp. l.

Cooking steps:

1. First, grind the berries in any convenient way and rub through a fine sieve to get rid of the seeds.
2. Combine puree with sugar and starch.
3. The mass must be mixed so that no starch lumps remain in it.
4. Pour the gooseberry mass into a container, bring to a boil with constant stirring.
5. Cook with the lid open until thickened.

And now about the storage of confiture with starch. If it is prepared for filling and decoration, then it is laid out hot in a pastry bag. Or you can put the jar in the fridge.

Recipe for gooseberry confiture with citric acid

The recipe calls for the following:

• gooseberries – 2 kg;
• sugar – 2 kg;
• citric acid – 4 g.

Cooking Rules:

1. The crushed and seeded puree is mixed with granulated sugar.
2. Pour into an enamel bowl and cook over low heat for half an hour.
3. The mass is stirred and the foam is removed.
4. Citric acid is introduced 2 minutes before removing the container from the stove.
5. Packed hot confiture in jars and sealed with metal lids.
6. The cooled dessert is removed in a cool place.

Emerald gooseberry confiture with cherry leaves

For dessert you will need:

• 1 kg of ripe berries;
• 1,5 kg of sand;
• 300 ml of water;
• a few pieces of cherry leaves.

Recipe Features:

1. Sort ripe fruits, rinse, cut off the tails.
2. The puree passed through a meat grinder is ground through a fine sieve to remove seeds.
3. Spread the berry mass in a saucepan for cooking, add sugar and cherry leaves.
4. After 5-6 hours, when the puree absorbs the aroma of the leaves, they are taken out and the confiture is put on the stove.
5. After boiling, cook for 5 minutes, then set aside for 6 hours.
6. The procedure is repeated 2-3 more times until the confiture thickens.
7. The hot mass is laid out in small jars and hermetically sealed. Stored in the refrigerator.

How to cook gooseberry confiture in a slow cooker

To prepare the dessert you will need:

• berries – 1 kg;
• sugar – 5 Art .;
• water – 4 tbsp. l.

Stages of work:

1. Pour water into a bowl and add 1 tbsp. granulated sugar.
2. Boil the syrup on the “Extinguishing” mode.
3. Put the berries and continue to simmer for a quarter of an hour.
4. Grind the bursting berries with a blender and grind through a sieve.
5. Pour the mass back into the thicket and simmer until the puree reaches the desired density.
6. Roll up the finished dessert hot, into jars.
7. Keep refrigerated.

Cooking gooseberry confiture in a bread machine

It’s hard to believe, but you can make gooseberry confiture in a bread machine. Required products:

• 5 kg of berries;
• 5 kg of granulated sugar.

Cooking principle:

1. Grind clean gooseberries in a meat grinder and remove the seeds by rubbing the puree through a sieve.
2. Add sugar and put the mass into the bowl of the bread machine.
3. Cook on the “Jam” mode for 12-15 minutes.
4. Arrange the finished confiture in jars, cool and put away for storage.

How to store gooseberry confiture

Sugar is an excellent preservative, and there is plenty of it in recipes. That is why jars of gooseberry confiture can be stored in a cool place for up to 2 years.

Conclusion

Simple gooseberry confiture recipes for the winter will help you prepare a delicious dessert and diversify your family’s diet. Based on the available options, you can create your own recipe. You just need to dream up and check the new dessert for the taste of your family.