Gooseberry Jam with Orange: 16 Simple Recipes

Gooseberries are a tasty and healthy berry. Although not everyone likes fresh fruits, gooseberry jam with orange is simply doomed to success. This preparation exists in many options, each of which is so tasty that it is sometimes difficult to decide on the choice of one or another recipe.

Rules for the selection and preparation of berries and fruits

Before proceeding directly to the manufacture of gooseberry jam with orange, it is advisable to familiarize yourself with some of the features of the ingredients that are used. For jam, most often you need to take dense and elastic, even slightly unripe berries. It is they who ideally retain their shape and will look very attractive in syrup.

But this type of jam is often prepared without heat treatment, thereby preserving all the nutrients and the seductive aroma of the fruit. In this case, it is better to choose fully ripe and sweet berries. They can even be slightly soft – it does not really matter: after all, the berries will still be crushed during the cooking process. It is important that they are free from disease or other damage.

Gooseberry varieties can have different color shades:

• white;
• yellow;
• red;
• light green;
• almost black.

For some varieties of jam, it is necessary to use varieties of light green color, for others, dark varieties are more suitable, which will give the blanks a beautiful noble shade.

Almost any orange will do. It is only necessary to take into account that whole fruits are processed along with the peel – only seeds and white partitions are subject to mandatory removal, since they can add bitterness to finished products. Therefore, it is desirable to choose oranges without damage to the peel.

Almost any dish for making gooseberry jam with orange is suitable: enamelled, iron, copper, even food-grade plastic (for raw jams). It is not allowed to use only aluminum containers, since this metal is able to react with the acids contained in the fruits.

Preparing berries for jam:

• they are sorted out;
• cleaned of twigs and sepals;
• washed in water (or better soaked in it for half an hour);
• dried on a towel.

Preparation of oranges:

• scald with boiling water in its entirety;
• cut into 6-8 pieces;
• carefully remove all the bones and, if possible, the hardest white partitions.

If a decision is made to enrich the taste of the future jam with a variety of spices, then it is more convenient to put them in a small cloth bag, tie them up and use them in this form when cooking dessert. After the end of the process, the bag can be easily removed from the jam.

Gooseberry jam with orange for the winter: a classic recipe

Traditionally, jam is made from whole gooseberries, but in recent years, recipes using minced gooseberries have become especially popular, as they are easier and faster to prepare.

It is necessary to take into account the differences in their preparation:

• Whole berry jamwhere sugar syrup is used becomes thicker as the cooking time increases.
• Pureed fruit jam and it is better not to boil the berries for a long time, because at some point it may lose its jelly structure.

Whole gooseberry jam with orange

• 1 kg of gooseberries;
• 2 orange;
• 1,5 kg of sugar;
• 150 ml water.

Preparation:

1. Prepare sugar syrup from water and the total amount of sugar. Add sugar gradually, in small portions, as the water boils. The sugar should completely dissolve in the syrup.
2. Gooseberries and oranges are prepared for cooking in the ways described above. Oranges can be cut into arbitrary pieces, but it is better that their size approximately corresponds to the size of gooseberries.
3. The berries are placed in the boiling syrup and the boiling is repeated. After that, the jam must be removed from the stove (if it is electric) or simply turn off the heat and leave it to infuse for several hours in this form.
4. The jam is again heated to a boil, orange pieces are put in it, and it is boiled for 5–10 minutes.

    

   ​Attention! Do not forget to carefully remove all the resulting foam, since its presence can harm the safety of the jam in the future.
5. Turn off the heat again and let the dessert cool completely.
6. The third time, the jam is brought to a boil and cooked for 10 to 30 minutes to the stage of full readiness. It is determined visually by the transparency of the syrup and gooseberries, and also by the fact that the foam is concentrated mainly in the center of the container with jam, and not along the edges. You can determine the readiness of jam by a drop placed on a cold plate. If after cooling it retains its shape, then the jam can be considered ready.

   

7. When hot, the jam is distributed into jars and rolled up for storage for the winter.

Gooseberry jam through a meat grinder

Such recipes have become especially popular in recent decades: jam is prepared quite quickly according to them and it turns out very tasty, although the appearance of the delicacy is more like jam or jelly.

• 2 kg of gooseberries;
• 5 fairly large oranges;
• 2,5 kg of sugar.

Preparation:

1. After the standard preparation of the fruits, they must be passed through a meat grinder. It is undesirable to use a blender, as it may not be able to cope with a uniform grinding of a dense peel.

   

2. The mashed fruits are transferred to a pan with a large bottom surface and not too high sides, while adding sugar in small portions. After creating a homogeneous mixture of fruits with sugar, it is set aside for an hour or two.
3. After settling, the pot with future jam is placed on moderate heat, the mixture is brought to a boil and boiled for about 20 minutes. During heating, it is necessary to monitor the jam and periodically stir it, and after boiling, remove the foam.
4. The jam is cooled, packaged in sterile jars and closed with plastic lids.

It is advisable to store it in a cool place.

Jam “Pyatiminutka” from gooseberries and oranges

Instant jam is quite popular in our age of fast-paced life and constantly busy people.

• 1 kg of gooseberries;
• 3-4 oranges;
• 1,5 kg of sugar.

Preparation:

1. Berries soaked in the evening in the morning should be strained through a colander and dried on a towel.
2. While the berries are drying, orange fruits are prepared for processing (scalded, cut into pieces, seeds removed and crushed with a blender).

   

3. At the same time, sugar syrup is cooked on the stove. In one glass of water, 1,5 kg of sugar should be gradually dissolved.
4. After boiling and complete dissolution of sugar, gooseberries and mashed orange puree are carefully placed in the syrup.
5. Stirring gently, bring to a boil and cook for exactly 5 minutes.

Gooseberries with orange, mashed with sugar

To prepare this dessert, it is advisable to choose the most ripe and delicious gooseberries and orange fruits.

• 1 kg of gooseberries;
• 4 orange;
• 1,2–1,3 kg of sugar.

Preparation:

1. After the usual preparation, all the fruits are crushed with a meat grinder or a powerful blender.
2. Sugar is added in small portions to the puree, and immediately everything is thoroughly mixed.
3. After obtaining a homogeneous mass, it is set aside for infusion at room temperature for 8–10 hours.
4. Arranged in sterile jars.

A blank made according to a recipe for raw gooseberry and orange jam without cooking should be stored in the refrigerator.

Delicious gooseberry jam with lemon and orange

Considering the amazing usefulness of these two most common types of citrus fruits (oranges contain sugars and essential oils, lemons are rich in carotene, phosphorus, calcium salts, vitamins B and PP, and together they are high in vitamin C), jam from these components is very often made without cooking . This allows you to enjoy all the rich composition of useful elements contained in the three types of fruits.

• 1,5 kg of gooseberries;
• 1 lemon;
• 2 orange;
• 2,5 kg of sugar.

The manufacturing procedure is fully consistent with the previous recipe, with the only difference being that it is desirable to infuse the fruit mixture with sugar for up to 24 hours, stirring it sometimes with a wooden spoon.

If you want to make traditional jam from these ingredients, then you can use the jam recipe through a meat grinder, taking fruits, berries and sugar in the same proportions as for a raw dessert.

How to make gooseberry jam with bananas, oranges and spices

Fans of spicy aromas will definitely appreciate the jam made according to such an attractive recipe. After all, a banana will bring an extra sweet note to the taste, and cinnamon with cloves will remind you of the flavors of the east.

Preparation:

1. 1 kg of prepared gooseberries and 2 oranges are passed through a meat grinder, and 2 peeled bananas are cut into pieces.
2. Crushed fruits are mixed with 1 kg of sugar and infused for several hours.

   

3. Add 2 incomplete tsp to the fruit mixture. ground cinnamon and 8 cloves.

    

   ​Remark! It is better to add cloves in a cloth bag so that later you can easily remove it from the jam.
4. Having combined all the ingredients, they start cooking and, after boiling, keep the jam on fire for 17–20 minutes.
5. Immediately hot packaged in prepared sterile containers and closed with lids.

Gooseberry jam with orange and kiwi: recipe with photo

These fruits pair perfectly and enhance each other’s flavors.

• 1 kg of gooseberries;
• 4 orange;
• 4 Kiwi;
• 2 kg of sugar.

Preparation:

1. Gooseberries are freed from tails, oranges – from seeds and partitions, and kiwi – from the peel.
2. All fruits and berries are crushed with a meat grinder or blender, covered with sugar and set aside for a couple of hours.

   

3. A container with fruit puree is placed on low heat, brought to a boil and set aside.
4. The second time it is cooked for 5-10 minutes, and the third time it is brought to readiness within 15 minutes.

    

   ​Attention! Raw jam can easily be made from these same ingredients without cooking.
5. Distribute the jam into jars already cooled down.

   

How to cook “Royal” gooseberry jam with orange

The classic Royal gooseberry jam is prepared according to a very laborious recipe, where you need to remove the middle from each berry, and then replace it with a small piece of nut: walnut, hazelnut, cedar or some other.

But no less tasty jam, which quite claims to be called royal, can also be prepared according to a lightweight recipe.

• 2 orange;
• 1 kg of gooseberries;
• Xnum g nuts;
• 1,2 kg of sugar.

Preparation:

1. The pulp of an orange is separated from the pits. Only the orange zest is separated from the skin, rubbed on a grater.

    

   Important! The white component of the orange peel is discarded.
2. Gooseberries, orange zest and pulp are crushed with a blender or meat grinder, covered with sugar and infused for several hours.
3. In the meantime, the nuts are crushed with a knife so that pieces remain, and lightly fried in a pan without oil.

   

4. The fruit mixture is placed on fire, brought to a boil, the foam is removed from it, and only after that the roasted nuts are added.
5. The mixture with nuts is boiled for another 10–12 minutes, then laid out in sterile jars and wrapped upside down for at least a day.

A simple recipe for “Emerald” green gooseberry jam with orange

Emerald gooseberry jam is no less famous than royal jam, moreover, it is believed that these are different names for the same jam. Emerald jam is called due to the fact that only unripe berries of light green color are used for its preparation. In addition, it is customary to add cherry leaves to preserve the emerald hue.

According to this recipe, it is customary to peel gooseberries from the core, but many do not.

Preparation:

1. About a dozen cherry leaves are mixed with 1 kg of processed gooseberries, poured with 2 glasses of water and infused for 5-6 hours.
2. Gooseberries are thrown into a colander, and from the remaining water with leaves, syrup is boiled with the addition of 1,5 kg of sugar.
3. At the same time prepare and crush 2 oranges.
4. When the sugar in the syrup is completely dissolved, the leaves are removed from it, gooseberries and crushed oranges are added.
5. Bring the jam to a boil, heat for 5 minutes and let it cool for about 3-4 hours.
6. Repeat this procedure three times, each time cooling the jam between boils.
7. For the last time, a dozen fresh cherry and currant leaves are added to the jam, and after boiling for 5 minutes, they are poured into jars and closed for the winter.

Red gooseberry and orange jam

Due to the dark color of the gooseberry, the jam acquires a beautiful pink hue.

The recipe is very simple:

1. Grind in any way 1 kg of red gooseberries and pitted pulp from two oranges.
2. Mixed with 1,2 kg of sugar and a bag of vanillin.
3. The zest from the oranges is separated with a fine grater and set aside for the time being.
4. Boil the fruit mixture for about 10 minutes, then add the zest and cook for another 10 minutes.

Unusual currant and gooseberry jam with orange

Both black and red currants are famous for their healing properties – that is why the most delicious, healthy and beautiful preparation from this assortment of berries and fruits is raw jam, which is not subjected to heat treatment.

You will need:

• 0,75 g gooseberries;
• 0,75 g currants of any color, you can use a mixture of varieties;
• 2 orange;
• 1,8 kg of sugar.

Preparation:

1. Berries and oranges are cleaned of all unnecessary details, chopped in a convenient way, mixed with sugar and infused at room conditions for about 12 hours.
2. Then the jam is laid out in jars and stored in a cold place.

   

Thick gooseberry and orange jam with gelatin

1. Pour 250 ml of water into a large saucepan, add 1000 g of sugar, bring to a boil and dissolve the sugar.
2. In the standard way prepared oranges, cut into small pieces, and gooseberries are added to boiling syrup and boiled for 10 minutes.
3. The jam is allowed to cool completely.
4. 100 g of gelatin is soaked in a small amount of water until it swells.
5. Add it to the cooled jam along with a few pinches of vanilla.
6. The mixture with gelatin over low heat is heated almost to a boil, but when the first bubbles appear, they are removed from the stove, quickly laid out in jars and covered with plastic or iron lids.

“Ruby dessert”, or cherry jam with gooseberries and orange

Such a beautiful and tasty jam is prepared simply and quickly.

1. 500 g of gooseberries are twisted in a meat grinder, 1 kg of sugar is added and brought to a boil.
2. 500 g of cherries are pitted, and 2 oranges are crushed and, after boiling, put in a pan with gooseberries.
3. Boil for about 10 minutes and leave for a day to infuse.

   

4. The next day, the mixture is again brought to a boil, boiled for 10 minutes, cooled and laid out in suitable jars.

Cooking gooseberry jam with oranges in a slow cooker

With the help of a slow cooker, jam is prepared very quickly and simply. Standard Ingredients:

• 1 kg of gooseberries;
• 2 orange;
• 1,3 kg of sugar.

Preparation of berries and fruits is also standard. Before cooking, they must be crushed together with sugar using a blender and it is advisable to insist for several hours to dissolve the sugar.

In the multicooker, set the “baking” mode, place a mixture of fruits and berries in a bowl and turn on the device. The lid cannot be closed. After boiling, remove the foam and cook for only 5 minutes. Hot jam is immediately rolled into jars.

Rules and terms of preservation of orange gooseberry dessert

Most types of gooseberry and orange jam that have undergone heat treatment can be stored without refrigeration, but preferably in a dark and cool place. Under such conditions, they can survive up to a year or more.

Raw jams without cooking are stored mainly in the refrigerator. In other cases, double the amount of sugar is added, which acts as a preservative.

Conclusion

Gooseberry and orange jam is a dessert that will appeal to both adults and children due to its harmonious taste and attractive aroma. A variety of recipes for its manufacture will allow everyone to find their favorite option.