Gooseberry jelly for the winter: simple recipes for making jelly

To make delicious gooseberry jelly for the winter, you don’t need any special skills. But if you take the time, you will thank yourself more than once for your troubles. The thick consistency of the delicacy will allow you to use it as a delicious addition to cheesecakes, casseroles, and pancakes. And if you use special thickeners (gelatin, pectin and others) in preparation, the dessert will become similar to marmalade - a healthy treat for those who cannot afford a lot of sweets due to diabetes or weight loss.

All the recipes presented here are incredibly easy to follow. You can make a delicacy from any variety of gooseberries, from light to the darkest. The main requirement is that the fruits must be well ripened. The berries can be boiled, then it is guaranteed to last all winter. You can also preserve without cooking by making raw jam with a lot of vitamins. Gooseberries are also good because at the same time many garden berries growing in our latitudes ripen. These are raspberries, red and black currants, which will allow you to make assorted jelly, delighting your loved ones with delicious preparations.

Gooseberry jelly for the winter - a simple recipe

The easiest way to hide your gooseberry harvest is in jars. You will get a soft, moderately sweet jelly. Perhaps you would like to make jam ? Visit another page and I’ll share the recipes.

You will need:

Gooseberries – 1 kg.
Granulated sugar – 1 kg.

Step by step recipe:

Sort through the berries, sort out the wrinkled and spoiled ones. Remove the tails.

Use a blender to puree the contents.

Add granulated sugar and mix the mixture thoroughly.

Let it cook. Heat over low heat until the mixture boils. If foam appears, remove it. After boiling, reduce the heat to low. Boil for 20-25 minutes. The thickness of the workpiece will signal readiness. If you think it's enough, shoot it.

Turn off the burner, rub the brew through a sieve, resulting in jelly. Discard the gooseberry seeds and skins.

Transfer the jelly into jars.

Roll up the key or tighten with screw caps. Turn the pieces over and cover with a warm blanket. Wait a day for it to cool down. Check the quality of the sealing and take the jars to an unheated room for winter storage.

Gooseberry jelly with black currants

Gooseberry jelly with black currants turns out very thick and tender. This delicacy will be delicious both in its pure form and as a filling for baked goods. This is the perfect recipe to pamper your family!

Portions: 10

Cooking time: 4 – 6 hours

Ingredients:

Gooseberries – 2 kg.
Currants – 1 kg.
Granulated sugar – 1.5 kg.
Water – 1 tbsp.

Cooking process:

Initially, you need to wash all the berries, sort them and clear them of unnecessary twigs and tails.
Pour the berries into a saucepan, add water and place on the stove. You need to wait until it boils, then the berries will boil a little and release the juice.
Now remove the pan and let the mixture cool. It is better to place the pan in a bowl of cold water to make the process go faster.
The berries need to be crushed with a spoon or spatula.
Now let's prepare a large bowl, a colander and cheesecloth, folded 4 times. Place the berries in cheesecloth and squeeze out the juice.
We put the juice on the fire and cook until almost ½ of the original amount of liquid has evaporated. Be sure to stir the liquid during cooking.
Add sugar to the juice at a ratio of 1:1, and bring the mixture to a boil, then keep it on the fire for another 5 - 10 minutes. While stirring and skimming off any foam that forms.
Now the jelly is ready and can be poured into jars. But we don’t roll it up right away, but wait until it cools down. After this, close with metal lids.

Tip: to keep the jelly longer, choose a dry and dark place.

Bon appetit!

Thick gooseberry jelly for the winter - grandma’s recipe

The delicacy will come out very thick, especially if you take the ripest berry, it has already accumulated a large amount of natural pectin. In appearance, the jelly will begin to resemble amber-colored honey.

We take:

Fruits – 2 kg.
Water – 2 glasses.
Sugar – 1 kg. per liter of juice.

Preparation:

Remove damaged and wrinkled fruits, cut off the tails. Rinse thoroughly and dry by placing them in a single row on a paper towel.
Puree the berries through a meat grinder or using a blender (a wooden masher works great too).
Pour in water and place on the stove. Slowly wait for it to boil. Then cook over low heat until the contents change color to olive.
Turn off the burner. Transfer the puree in parts to a sieve, wipe, removing the cake (I advise you to squeeze it thoroughly, since it contains pectin, which promotes thickening).
Weigh the amount of juice obtained. Pour it into a saucepan. Add the required amount of granulated sugar as directed in the recipe.
Without stopping stirring, wait until it boils. remove the foam, continue to boil the jelly until the sweetness has completely dissolved.
Distribute the dessert among a glass container, sprinkle a layer of sugar on top, and roll up the dough.

Green gooseberry jelly for the winter. Gooseberry jelly for the winter - the best ways to prepare it

Preface

Gooseberries are well known to the average person as a tasty and healthy berry. It’s just that you can’t use it fresh for long. But if, after harvesting, you make gooseberry jelly for the winter, then you will be able to feel the aroma and taste of the berries even on frosty days.

Preparing gooseberry jelly for the winter

So, let's look at the most common recipe for making jelly. It doesn't require a lot of ingredients, you just need:

4 kilograms of ripe gooseberries;
2.5 kilograms of granulated sugar;
1.5 cups of clean filtered water.

Particular attention should be paid to the choice of berries. They must be ripe and large, without traces. If you take the fruits unripe, the jelly will turn out very sour. You need to start preparing a homemade dessert by processing the berries. They should be sorted out and damaged ones removed. We cut off the gooseberry branches with scissors.

Then pour the selected ripe gooseberries into a wide container (basin, large bowl). Fill them with water and leave for 40 minutes. After this, the fruits should be washed using a colander and dried. Having prepared a large deep pan, pour the prepared berries into it and put it on the fire.

Pour water into a container with berries and wait until it boils, after which we turn down the fire. The berries should be simmered over a fire until they become soft and release their juice. Only then do we remove the pan from the stove, mash the fruits with a masher and wipe them using a sieve. It is worth noting that the remaining mixture of berry skins does not need to be thrown away, as you can cook an amazing compote from them.

Finishing the preparation - the secret of the jelly

Pour the aromatic liquid obtained from the fruit into the container again. It's time to add sugar, and together with it, the future jelly is cooked over low heat for about half an hour. If you haven't already, sterilize your jars and lids. After the specified time has elapsed, remove the jelly from the stove. We place sterile jars on the table and pour the prepared dessert into them. It will be convenient to do this using a funnel.

Having filled the glass containers completely, immediately roll them up with lids and turn them upside down. Don't forget to cover the jars with something warm. After 4 hours, you can turn the jars back over. Only after they have hardened do we put the gooseberry jelly blanks into the cellar or refrigerator for the winter. You can enjoy the dessert 5 hours after preparation.

Making gooseberry and raspberry jam

To make delicious gooseberry jam, you will need the following ingredients:

800 g berries;
400 g fresh ripe raspberries;
2 cups boiled cooled water;
1.75 kg granulated sugar.

It is best if the berries come from your plot. Did you know that you can harvest up to 15 kg of crop from one bush?

First of all, prepare the syrup. To do this, put a container of water on the fire and add sugar there. Boil the liquid until all the granulated sugar has dissolved. As soon as the syrup is ready, add gooseberries and raspberries to it. They must first be sorted out, removing debris and tails, and washed. If the gooseberries are much larger, add them a little earlier than the raspberries. This is done to ensure that all the berries are cooked equally.

You need to keep the jam on the fire until the foam on it begins to disappear. During cooking, the berries must be constantly stirred with a long wooden spoon.

When the jam is ready, pour it while still boiling into jars that have been sterilized in advance. We roll up the containers or tightly close the lids. Gooseberry jam and jelly are very tasty desserts that any housewife can easily prepare on her own. This sweet preparation should be consumed both with tea and as a filling in baked goods. Thus, you can enjoy the taste of gooseberries and get vitamins in winter.

Gooseberry jelly - five-minute recipe

Just five minutes of effort and a magnificent dessert for tea will appear on your table.

Compound:

Fruits – 1 kg.
Sugar – 1 kg.

Cook:

Prepare the gooseberries for use and place them in a bowl. Grind in a blender until pureed.
Pass through a sieve, removing the seeds and remaining peel, leaving a clean mass.
Mix the puree with the sweetness and put on fire.
Heat the contents over medium heat until it boils. Skim off the foam quickly.
Reduce heat and cook at a gentle simmer for exactly five minutes.
Make sure the sugar granules have dissolved and pour into sterilized glass containers. Seal with lids, cool slowly under a warm shelter, placing bottom up. Before storing the preserved food for winter storage, be sure to check the tightness of the seal.

Homemade gooseberry jelly with gelatin:

Gooseberry jam, even in the classic composition, turns out thick and jelly-like. However, for variety, I prepare several jars of jam with gelatin every winter. This delicacy is very good to spread on bread and toast. It holds its shape perfectly, does not spread and does not soften the bread.

My whole family loves this jelly and asks for more every time. Indeed, it is impossible to tear yourself away, because it turns out to be extremely refreshing and tasty. Try it yourself!

Ingredients:

1 kilogram of slightly unripe gooseberries;
100 grams of gelatin;
half a glass of sugar;
1 glass of water;
1 vanilla stick.

Berries, according to tradition, need to be cleaned of dry tails and stalks, washed, and then drained in a colander.

Pour a glass of water into a saucepan and add the required amount of granulated sugar. Place on the fire and stir, bringing to a boil, until the grains of sand dissolve completely. Then add the processed gooseberries and wait until it boils again. After this, boil the mixture for 10-15 minutes, stirring occasionally and skimming off the foam.

Allow the contents of the saucepan to cool completely. It is better to move it to a cool room for this. Just do not put hot dishes in the refrigerator, otherwise it will certainly fail. For this it is better to use a balcony or basement.

As soon as the berry brew has completely cooled and becomes cold, you need to add gelatin and a vanilla stick. Place on the fire and bring to a boil again. At this stage, it is important to constantly stir the future jam. Otherwise, the gelatin will swell unevenly and the jelly will not turn out as it should. Boil for no more than 4 minutes.

Immediately after removing from heat, pour hot jam into prepared jars. Turn it upside down and wrap it in something warm. This could be an old jacket or blanket. Let the jars stand in this position for a day until they cool completely. Then they need to be turned over and put into the basement.

This jelly turns out very tasty. Whole berries add a special piquancy. Try it! You'll like it.

How to make gooseberry jelly with gelling sugar

The most popular thickener is gelatin and its variety - gelling sugar. In addition to it, it is permissible to use other crystals; nowadays you can choose them in stores to suit every taste. See the instructions for use on the packaging, here I talk about the sequence of steps.

Take:

Gooseberries – 1 kg.
Gelling sugar – 600 gr.

Step-by-step preparation:

Prepare the berries for processing by grinding them into puree using a blender or meat grinder.

Transfer to a saucepan.

Pass the ground mass through a sieve, removing seeds and skins. You should have a net jelly weight of 600 grams.

Return it to the pan.

Add the appropriate amount of gelling sweetness. Stir well. Add sugar in small portions to make mixing easier.

Heat the dessert over moderate heat until it boils, then simmer for exactly 5 minutes.

Quickly, immediately after turning off the stove, pour into jars, as the contents thicken quickly.

The jelly will be very dense, just right for cutting with a knife. Roll up the jars and store them. Jelly according to this recipe can be stored indoors; it will stand well.

How to make gooseberry jelly (recipe with photos step by step)

We collect gooseberries 7-10 days before they are fully ripe; unripe berries contain more pectin and the product from them will gel better.

We clean the berries from the tails and stalks with our hands or scissors, wash the berries and place them directly wet in a wide stainless steel pan.

Add a little water (about 100 ml) to cover the bottom and save the berries from burning. Heat the gooseberries over low heat for 5-7 minutes and at the same time crush them with a masher or wooden spoon so that the berries burst and the skins soften.

Remove the resulting mass from the heat and carefully rub it in portions through a sieve.

We measure the amount of juice obtained using a jar, and use the same jar to measure sand - take approximately 1.5 kg of sand per 1 liter of juice (approximately 850-900 g of sugar is placed in a liter jar, but this error can be ignored, and take one and a half liters of sugar per liter of juice). cans of sand).

Place the pan with the juice over low heat and add granulated sugar in small doses, while stirring with a wooden spoon. We do not bring it to a boil in order to preserve as many useful substances as possible. You can try to dissolve the sand without heating, and only if that doesn’t work, put the jelly on the stove.

When all the sand has dispersed, remove the workpiece from the stove and leave for 8 hours (preferably overnight).

If the jelly is not frozen in the pan, you need to add more sugar. At this time, the workpiece must be boiled for 2-3 minutes and the foam carefully removed. If the workpiece seems liquid and easily flows off a spoon, and a drop of jelly does not solidify on a cool saucer, then the workpiece needs to be simmered longer over low heat, stirring constantly.

The hot jelly is slowly poured into warm sterilized jars. If all the nuances of the cooking process have been followed, then the workpiece gels well as it cools, without refrigeration.

When the jelly has cooled completely, it is closed with screw caps. The workpiece is stored well without a refrigerator, in a well-ventilated, dark place, away from the radiator - in the pantry, under the bed, in the kitchen cabinet.

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

How to cook gooseberry jelly with gelatin

As when prepared with gelling sugar, the delicacy will be dense, marshmallow-like. But the cooking technology is somewhat different.

Necessary:

Berries – 1 kg.
Sugar – 600 gr.
Water - a glass.
Gelatin - a large spoon.

If you want to take agar-agar, add one small spoon; you need to take 2 teaspoons of pectin for the specified amount of ingredients.

Cook:

Fill the gelatin crystals with water in advance, as indicated in the instructions on the package. Wait for them to swell, then put them in a bath and dissolve them so that the gelling product becomes liquid.
The initial harvesting technology does not differ from previous recipes - the gooseberries need to be prepared.
Place the berries in a saucepan and add water. After boiling, cook for 2-3 minutes until the fruits become soft.
Without draining the broth, puree the contents with a blender, turning it into a paste.
Add sugar, pour in liquid gelatin. Stir the mixture and distribute into containers.
Roll it up, let it cool completely, and store it in a basement or other unheated room.

Traditional gooseberry jelly recipe

The most important thing in making gooseberry jelly is to maintain the subtle flavor and not make it overly sweet. Ripe fruits do not need excessive sweetening. Main ingredients and proportions for gooseberry jelly:

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

Cooked, washed berries are poured into a large-diameter pan: a basin, a saucepan, an enamel bowl.

Step-by-step instructions for further preparation:

Add water to the container with the berries and place on the stove.
After waiting for it to boil, reduce the heat and simmer for 20 minutes.
Remove the mass from the stove, cool slightly and filter through several layers of gauze, squeeze out the remainder. You can crush the berries using a masher or blender and press through a sieve.
After removing the pulp (skin and seeds), it is not thrown away, but left for making compote.
The filtered mass is poured back into the pan and boiled to half the volume.
During the heating process, all the sugar is introduced in portions.
The consistency of the finished jelly will remind you of compote. It will thicken in jars as it cools. The dessert should be hot, poured into sterile, dry and warm jars and well rolled up. In this case, you will store such jelly for a long time in a cold place, without access to sunlight.

Jelly with lemon without cooking

Citrus fruits fit perfectly into the same jar with gooseberries - this has been tested and approved by all members of the soya family. Last year we made wonderful jam with lemons - go to another page for recipes. If you want to replace lemon with orange, do not deny yourself this weakness, the cooking technology is 100 percent suitable. However, below you will find a detailed story about cooking jelly with oranges.

Required:

Gooseberries – 1 kg.
Sugar – 1.2 kg.
Lemon.

Step by step recipe:

As in previous recipes, wash the fruits, cut off the tails, and turn them into puree in any way. Rinse the lemon very thoroughly as it will go into the jelly entirely.

Cut the lemon into slices straight with the peel, if you are not too lazy, divide the circles into pieces.

Place the slices into a bowl with the berry mixture. Use a blender.

Add sugar product. Stir the contents. Leave on the table for a while so that the sweet crystals completely dissolve. Frequent stirring of the treat will help speed up the process.

When there is no trace left of the sugar granules, distribute the jelly into sterile jars. Roll up and place for long-term storage on the refrigerator shelf.

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 other useful substances - phosphorus, carotene, calcium salts, vitamins B and PP. This combination has a particularly beneficial effect on the immune system in winter, 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:

Having prepared gooseberry jelly with oranges and lemon for the winter, you will enjoy a tasty and aromatic delicacy, remembering the hot summer. This 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.

Cooking time: 1.5 - 2 hours over two days

Yield: 1.25 liters of jelly

This recipe allows you to prepare an amazing gooseberry dessert and preserve the taste of summer for the winter. The jelly turns out to be very thick, and its color depends on the type of gooseberry that grows in your garden - it can be emerald, amber, pinkish or rich dark red, almost black. Unlike gooseberry jam, which is very difficult to prepare with whole berries, and not with boiled skins, the technology for making jelly is very simple.

Moreover, due to the absence of peel and seeds, people with stomach problems can treat themselves to this dessert. The jelly undergoes a very short heat treatment; it is mainly heated rather than boiled, so the preparation retains many of the beneficial properties of fresh berries - for example, gooseberries contain substances that promote the production of serotonin, the happiness hormone, in the body. This means that a spoonful of gooseberry jelly will not only sweeten your tea drinking, but also improve your mood.

Gooseberry jelly with orange for the winter

The magnificent combination of orange with the hero of our story will surprise and delight. recipes for making jam on the pages of my website - come and visit. Here you will learn how to make delicious jelly. The citrus peel gives a somewhat bitter taste, but many people love it. Therefore, it’s up to you to peel the oranges or leave the zest.

We take:

Berries – 1.5 kg.
Sugar – 2 kg.
Oranges – 3 pcs.

Blank:

Wash the fruits, remove the stems and tails from the gooseberries.
Divide the orange into slices. Grind both types of fruits through a meat grinder (blender).
Place on low heat to simmer. Add sugar, stir until it dissolves completely during heating.
After boiling, remove the foam. Cook the jelly with a quiet gurgling sound for 20-25 minutes.
Then distribute into pre-sterilized jars and seal securely.
Cool the treat upside down, then move it to the basement.

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 a tasty and healthy delicacy, even if this is your first culinary experience. Gooseberries and citrus fruits are an excellent flavor combination, and if you have not previously liked preparations made from this berry, then you are guaranteed to not be able to refuse this jelly.

So, the classic recipe involves using the following components:

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

We pass the pre-processed berries and citrus fruits through a meat grinder and mix until smooth.
Transfer the resulting mass into a large saucepan, add the required amount of sugar and cook, stirring, over low heat for 20-25 minutes from the start of boiling.
We divide the finished product into pre-sterilized jars, roll them up and cover them with a warm blanket.

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

Unusual gooseberry jelly with banana

Incredibly dense jelly that holds a spoon with an unusual addition - a banana. In addition to natural pectin, we will add gelatin. Keep the recipe simple:

You will need:

Gelatin – 7 large spoons.
Bananas (not too soft) – 300 gr.
Gooseberries – 0.5 kg.
Sugar – 0.7 kg.
Water – 7 large spoons.

Cooking:

Grind the gooseberries into a homogeneous puree. Cut the bananas into rings and add them to the berries.
Add sugar mixed with gelatin. Place the bowl in the refrigerator overnight.
The next day, let it cook. Do not turn the heat to full, otherwise the gelatin will not work; warm it up slowly.
When the mixture boils, quickly remove the resulting foam and pour the dessert into jars. Roll up, cool in the usual way and store.

Gooseberry and redcurrant jelly

An unusual and harmonious taste can be obtained by supplementing gooseberries with red currants. This jelly is often prepared from red gooseberries, which will be fully complemented by an additive not only in taste, but also in color.

The components of the jam can be simply crushed in a convenient way or, if desired, pitted and passed through a sieve.

Ingredients:

gooseberries - 0.5 kg;
red currant - 0.5 kg;
sugar - 1-1.2 kg.

Preparation:

Prepare the berries, remove stems and tails, and chop.
Add granulated sugar, heat, stirring, bring to a boil, cook for 2 minutes.
Place the hot gooseberry and currant jelly into dry sterile jars, wrap tightly and leave until completely cool.

Gooseberry and kiwi jelly with gelfix

Another unusual option for making gooseberry jelly, with kiwi. These fruits are the closest relatives, the taste of the dessert is mind-blowing. To thicken, use gelfix, which will significantly reduce the amount of sugar in the recipe.

Compound:

Kiwi – 4 pcs.
Gooseberries – 1 kg.
Sugar – 0.7 kg.
Zhelfix - sachet.

How to cook:

Peel the kiwi, also prepare the berries - wash and remove excess.
Grind into a puree using a meat grinder or blender.
Transfer to a saucepan. Place on the burner.
Mix sugar with gelfix, pour into the pan when the contents boil. Stir thoroughly to dissolve the sweetness.
After 5 minutes of intensive stirring and boiling the jelly, pour it into jars. Seal tightly, cool and take to a cold room.

Gooseberry jelly with mint in winter

The following gooseberry jelly recipe is great for green varieties of berries. The sweetness is prepared with the addition of fresh mint leaves, which will give it a new unique taste and aroma. If desired, you can add kiwi to the composition by chopping them together with gooseberries until smooth.

Ingredients:

Green gooseberries - 700 g;
Kiwi - 1-2 pcs;
Peppermint sprigs - 2 pcs;
Sugar - 0.5-0.7 kg.

Preparation:

Prepared gooseberries and peeled kiwis are put through a meat grinder and placed in a bowl along with sugar and mint leaves.
The jelly is boiled for 40 minutes, then packed into sterile jars, sealed and covered with heat.

The final stage of making jelly

A stunning aromatic gooseberry liquid should contain a minimum of skins. You need to pour it into a saucepan and add granulated sugar, the whole mass should simmer over low heat for about half an hour.

To seal the jelly, you need to sterilize the jars and lids. Remove the dessert from the stove and pour the viscous liquid into jars using a funnel. Turn the containers upside down and cover with a warm blanket. After 5 hours, you can turn the jars over to their original position and put them in the refrigerator or cellar.