Gooseberry jelly for the winter

There are a large number of recipes for making gooseberry jelly for the winter. Some involve the use of exclusively berries and sugar, while others require the use of additional ingredients. The latter affect not only the appearance of the finished product, but also significantly improve its taste.

Secrets of harvesting gooseberry jelly for the winter

Any preparation based on gooseberries has a unique delicate taste and aroma. Instead of pulp, inside the berry is a jelly-like mass with a small number of small seeds. This feature defines the rules for its use.

The first rule concerns the preparation of the main ingredient for making jelly. First, using scissors, you need to remove the dry whisk. If during the preparation process it is necessary to make berry juice, this step can be skipped.

When choosing berries, you should pay attention to their ripeness. Slightly unripe, they have a sour taste. Because of this, more sweeteners may be needed.

The second rule concerns the aroma of the finished dish. The berry has a very slight smell, which can practically disappear during the cooking process. Citric acid, orange or kiwi pulp will help prevent this.

For jelly, you can use any kind of gooseberry. The only requirement is ripeness. Only in such berries there will be a sufficient amount of both useful substances and natural “gelatin”.

If the cooking process requires cooking, pectin, which is responsible for the density, may not be enough. In such cases, you will have to use additional gelling agents, for example, regular gelatin.

The easiest gooseberry jelly recipe

For jelly according to the classic recipe, you will need 1 kg of berries and 800 g of sugar and water. The cooking process consists of several stages:

• wash the berries and put them in a deep dish, for example, an enameled bowl;
• pour water into the container;
• boil, cook over low heat for a third of an hour;
• let cool, strain, mash with a blender or sieve;
• Boil the berry mass until the volume is reduced by 2 times.

Add sugar gradually. At first, the finished dish will be liquid. It must be poured into pre-sterilized jars, where it will thicken.

Gooseberry jelly recipe for the winter without cooking

In jelly prepared without heat treatment, all the useful properties of the berry are preserved. But here it is worth remembering one important rule: the ratio of granulated sugar and berries should be at least 1,5 to 1. Citrus fruits will correct the excess sugar.

Dessert contains:

• berries – 1 kg;
• oranges – 1 pcs.;
• granulated sugar (an alternative is honey) – 1,5 kg.

At the very beginning, the berries should be soaked in water, carefully sorted and dried. Take out the pulp from the orange. Grind one and the other ingredient with a blender. Then mix with sugar or honey and set aside for 12 hours.

While the dessert is infused, it is necessary to sterilize the required number of jars. Put jelly in them and roll up.

Gooseberry jelly for the winter through a meat grinder

In this recipe, berries and sugar are taken in a ratio of 1 to 1. The step-by-step instructions look like this:

• grind the berries through a meat grinder;
• place the resulting puree in a large enameled pan;
• cook over low heat, stirring occasionally;
• add sugar;
• cook until thickened.

After the mass acquires the desired density, shift it into prepared jars.

Thick gooseberry jelly with gelling agents

If there is not enough natural “gelatin” in the berry, it is necessary to use its substitute. It comes in different types: instant and one that needs pre-soaking. Depending on the type, the workflow also changes.

Gooseberry in jelly for the winter with gelatin

To prepare you will need:

• berries – 1 kg;
• pure water – 250 ml;
• gelatin – 100 g;
• granulated sugar – at least 500 g.

First you need to make syrup from sugar and water. Put either whole berries or berry puree in it. Cook on the lowest heat for about half an hour. Cool, add gelatin and heat until boiling. Pour into jars, close. Wrap up with a blanket.

Gooseberry jelly with quittin: step by step instructions

Gooseberry jelly with Quittin (a natural gelling agent) is quite easy to make. According to the recipe, you need to take:

• 700 g of berries;
• 3 Kiwi;
• 0,5 kg of sugar;
• 1 packet of quince.

The cooking process consists of several parts:

• wash and grind the ingredients with a blender (meat grinder);
• mix granulated sugar with an additive;
• transfer the ingredients to a saucepan;
• after boiling, cook until the sugar dissolves.

Once the dessert has cooled and thickened, it can be decomposed into sterilized jars.

How to cook gooseberry jelly with gelfix

Gelfix has the same properties as Quittin. To prepare the jelly, which it is part of, you need to take 1 kg of berries and 0,5 kg of granulated sugar. Pour the berries peeled and rubbed with a sieve with sugar. Put on the stove and cook over medium heat for no more than 10 minutes. Add gelfix mixed with half a glass of sugar to the resulting mass. After 5 min. remove from fire.

Low sugar gooseberry jelly recipe

In order to prepare a dessert, it is not necessary to use a lot of sugar. Most recipes make a reservation and advise you to sweeten the dessert to your taste. One example is gooseberry jelly with gelatin. It consists of:

• berries – 1 kg;
• water – 250 ml;
• gelatin – 100 g;
• sugar – half a glass;
• vanillin – 1 stick.

Cleanly washed gooseberries must be cleaned of tails and poured with pre-prepared sugar syrup. Stirring constantly, cook for 10 minutes. After cooling, add gelatin and vanillin to the mass. Bring to a boil and cook for 4 minutes. Close in sterilized jars.

How to make gooseberry and mint jelly

Mint jelly is best prepared from green berries (700 g). In addition to it, you should take a couple of kiwi fruits, 2 sprigs of mint and about 700 g of sugar.

Cooking process:

• wash gooseberries and kiwi, peel and twist in a meat grinder;
• transfer to a deep enameled container;
• add mint and sugar;
• after boiling, cook for 40 minutes.

As soon as the dessert is ready, it must be laid out in sterile jars, closed with lids and wrapped in a blanket.

Recipe for delicious gooseberry juice jelly

To prepare a gooseberry juice dish, you definitely need gelatin, otherwise the process will drag on for several hours (until the juice thickens). The composition of such a dessert includes 2 liters of juice, 500 g of granulated sugar and 50 g of gelatin.

To begin with, it is necessary to dilute the gelling agent in 0,5 liter of juice. While it swells, boil the remaining juice with sugar. Then mix everything and cook for about 3 minutes. (no boiling). Still hot, put into jars and roll up.

Gooseberry jelly with honey

In order to prepare a dessert of honey and gooseberries, you only need 2 ingredients:

• berry juice – 1 l;
• honey – 1 kg.

Berries must be ripe. They must be folded into a deep container, filled with water and boiled.

After that, carefully strain through cheesecloth. This is how you get juice. It must be mixed with honey syrup. Put on the stove and cook until it starts to thicken. While still warm, transfer to jars and cover with lids.

Recipes for making gooseberry jelly for the winter in combination with citrus fruits and berries

Citrus fruits, such as oranges and lemons, are added to the dessert to enhance the taste and aroma, as well as to give a more intense shade. In some recipes, oranges are used with the peel, while in others they must be thoroughly peeled, leaving only the pulp.

Gooseberry jelly with orange

For 1 kg of the main product, you need to take 1 kg of oranges and 1,5 kg of granulated sugar.

Preparation takes place in several stages:

• wash, peel and chop berries and citrus fruits with a blender;
• transfer to an enameled pan;
• add sugar;
• add 250 ml of pure water;
• mix and let it brew for 6 hours;
• boil, cook for 10 minutes, removing foam from time to time;
• let cool;
• boil again until the desired consistency is obtained.

Dessert is ready. It remains only to strain it through cheesecloth or pour into jars. You can not filter, but leave with pulp.

How to make gooseberry jelly with orange without cooking for the winter

Jelly composition:

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

Berries and citrus fruits must be crushed with a meat grinder. In this case, the latter can not be cleaned.

Combine the berry mass with sugar. Leave it like that all night. During this time, the sugar will completely dissolve. In the morning, the finished dessert can be laid out in jars.

How to make gooseberry jelly with oranges and lemons

A dish with oranges and lemon is especially useful in the cold season. Due to the high content of vitamins, it strengthens the immune system and protects against beriberi.

To prepare a healthy dessert, you need to take:

• 1,5 kg of berries;
• 2 large oranges;
• 1 lemon;
• 2,3 kg of sugar.

Remove pits from citrus fruits. Leave the orange zest, but remove the lemon zest. Grind berries and fruits into a puree. Add sugar to it and set aside for a day, not forgetting to stir. After the specified period of time, distribute among banks.

Raspberry and gooseberry jelly

To work with this recipe, you need to prepare an equal amount of gooseberries and raspberries, as well as sugar and water. The cooking process is extremely simple. The berries must be put in a saucepan and pour water (250 ml). Steam until they all burst. Cool quickly, mash and strain through cheesecloth folded in several layers.

Boil the resulting juice over low heat until it is reduced by 2 times. Then add an equal amount of sugar. Heat until the sugar is completely dissolved. Stir regularly. As soon as the dessert is ready, pour it into prepared jars.

Gooseberry and red currant jelly recipe

Dessert according to this recipe contains a large amount of pectin, so there is no need to use gelatin or other similar substances.

So, to prepare a dessert you need:

• 2 kg of gooseberries;
• 1,5 kg of red or black currant;
• 250 ml of pure water;
• 1,5 kg of granulated sugar.

Making jelly is easy. Pure berries must be transferred to a container and heated together with water until juice appears. After that, they need to be quickly cooled. Puree with a blender, strain. Boil the juice until it becomes about 40% less. Then add sugar. Boil the now sweet mixture for about 10 minutes. The last stage is the unpacking of the banks.

How to make cherry and gooseberry jelly

The recipe with cherries has one feature: it is used both as an independent dish and as a filling for cakes and pastries. In addition, it is very useful, because it saturates the body with folic acid and calcium.

The composition includes:

• 500 g gooseberries;
• 500 g pitted cherries;
• 1 kg of sugar.

At the beginning of cooking, washed and peeled gooseberries must be mixed with sugar. Put on fire and let it boil. Then add cherries. Mix thoroughly and boil again. Cook no more than 10 minutes. Let cool for 12 hours. Then boil again, put into jars and roll up.

Gooseberry jelly in a slow cooker

Gooseberry jelly cooked in a slow cooker turns out to be more dense and uniform. The heating of the components occurs as evenly as possible, due to which a large amount of pectin is released.

According to the recipe, the composition includes 0,5 kg of berries and the same amount of granulated sugar. You don’t need to add water. The products should be mixed and put into a bowl. Set the extinguishing mode for 1,5 hours. After 20 min. carefully grind the sweet mass with a pusher. Once the jelly is ready, it can be laid out in sterilized jars. If necessary, grind additionally with a blender.

Terms and rules for storing gooseberry jelly

The term and place of storage of the finished product directly depends on the method of its preparation and the amount of sugar. If the jelly has been heat treated, it can be stored in the basement or cellar for about 2 years. Otherwise, the shelf life is reduced to 1 year. In this case, the product is stored only in the refrigerator.

Conclusion

So, gooseberry jelly can be prepared in many ways. It can be raw or boiled, with sugar or honey, only from gooseberries or with the addition of other berries and fruits. In any case, this dessert remains useful for humans.