How to make gooseberry jam: 9 recipes

Gooseberry is famous for its beneficial properties and a large accumulation of valuable enzymes. It includes vitamins C, A, P, B, which support immunity during the flu period. Calcium and phosphorus strengthen the bone tissue, potassium contributes to the full activity of the heart muscle. Ascorbic acid and iron support kidney function, clean the liver and the vascular system. To enjoy such a wide range of useful elements, it is necessary to prepare jam from the berries correctly.

Features cooking gooseberry jam

1. In the process of languishing do not move away from the plate, in a timely manner remove the foam with a skimmer.The composition, formed on the surface, collects dust and debris, as well as spoils the aesthetic appearance of the treat.
2. Before the main manipulations gooseberry must be prepared. Sort all battered and rotten specimens. Remove the tails, armed with nail scissors.
3. Cooking is carried out in several stages. The languor itself takes little time, the rest of the time is given to insisting (cooling). Such a move allows you to cook a treat of emerald hue.
4. Spices (cinnamon, cardamom, cloves, etc.) are often added to gooseberry jam. Often, lemons, apples, oranges, strawberries, currants, plums, etc. are added to the treat.

Classic gooseberry jam

• gooseberry - 0.9—1 kg.
• granulated sugar - 1.4 kg.
• pure water - 480 ml.
• vodka - in fact

1. Wash the fruit first by placing it in a colander. Then arm yourself with nail scissors and free the fruit from the stem. Rinse again, dry, pierce with a needle in 2-3 places.
2. Place the prepared gooseberries in a bowl, sprinkle with vodka from a spray bottle.Send in the freezer for half an hour, then clean in the cold for 8 hours.
3. After the allotted time, mix water with sugar, boil a sweet base. Constantly stir the syrup, the granules should dissolve completely.
4. Then send to the gooseberry sweet mass and achieve the appearance of bubbles. Do not mix, just shake the cooking container slightly. When the boil starts, turn off the hotplate.
5. Cool the contents of the dish, filter the berries with a sieve or colander. Bring the syrup together to a boil again, add the berry to it and cook the jam for 7 minutes.
6. After repeated heat treatment, allow the refreshment to cool. Carry out the third cooking over low heat for half an hour. Check the readiness by dropping the syrup on the saucer.
7. If the mass has not spread after cooling, the treat is ready. When hot, pour it into sterile containers and immediately cover it with tin. Turn the neck down, let cool.

Gooseberry and Orange Jam

• Orange - 450 gr.
• gooseberry - 900 gr.
• sugar - 950 gr.
• Vodka - 25 gr.

1. Rinse the gooseberries and let it dry. Cut the tail from each berry using nail scissors.Make one hole in the fruit with a toothpick to prevent gooseberries from cracking.
2. Now sprinkle the berries with vodka, leave for 6 hours in the cold. After the allotted time, remove the zest from the oranges, soak it in water for 3 hours to eliminate the bitterness.
3. Remove the peel, dry with napkins and chop slices (you can rub). Combine the zest with the gooseberry, sprinkle with sugar and gently mix with your hand. Leave it for 3 hours.
4. After a specified period of time, install heat-resistant dishes on the stove, cook on medium power for a quarter of an hour. Do not interfere with the composition, gently shake the dishes.
5. When cooking is over, let the refreshment cool. Repeat the heat treatment 2 more times. At the final stage, pack a delicacy in perfectly sterile jars. Cool, cover nylon.

Gooseberry jam and cherry leaves

• table water - 480-500 ml.
• oregano - 3 branches
• cherry leaves - 25 gr.
• gooseberry - 1.1 kg.
• granulated sugar - 1.15 g.

1. First of all, you need to sort the berries. Remove all broken and cracked instances. Place healthy fruits in a colander and rinse.Leave to drain the liquid, then dispose of the tails.
2. Arm yourself with a thick sewing needle, make 2 holes in the gooseberry. Fill the berry with water and leave for 8 hours. Then get rid of the liquid, add sugar.
3. Stir the ingredients by hand, wait 30 minutes. During this time, wash and dry the leaves of the cherry, oregano. Add ingredients to the gooseberry.
4. Set the dishes for cooking food on the fire, wait until bubbles appear. Then turn off the stove and wait 5 hours. After this period, strain the liquid mass and boil again.
5. Fill with hot syrup the fruit, conduct another heat treatment. Cool to room temperature, pour into clean jars. Caulk with parchment paper and tow.

Gooseberry and strawberry jam

• strawberries (fresh) - 475-500 gr.
• drinking water - 70 ml.
• gooseberry fruit - 480 gr.
• granulated sugar - 730 gr.

1. Choose a moderately ripe gooseberry, clean it from the tails and rinse. Dried fruits on a towel, place in a dish for cooking, slightly remember the pestle or palm.
2. Add water, send to the stove. When the composition starts to seethe, turn off the heat and once again remember the mass well. Take care of the preparation of strawberries: gently rinse it and free from the sepals.
3. Combine the berries with gooseberries, boil for a quarter of an hour. Throughout the cooking, add sugar portions, wait until it is completely dissolved.
4. After that, let the mass cool, repeat the heat treatment. This time, cook the jam at low power until thickened. After all the manipulations, pack the treat and close it with the key.

Gooseberry and Kiwi Jam

• granulated sugar - 1.8 kg.
• gooseberry - 800 gr.
• Kiwi - 400 gr.

1. Free the kiwi from the peel, dip the flesh in cold water and allow to dry. Then chop into cubes measuring 1 * 1 cm. Wash the gooseberries, get rid of the tails.
2. Now put all the fruits in a blender, scroll. You should get a puree mass. Pour the sugar, stir and set the dishes on the fire.
3. Heat to a temperature of 70-80 degrees, but do not wait for the boil. When the mass reaches the desired level, cool it for 5 hours. Then reheat again.
4. Ready treat packaged in containers and carry out the closure. If the composition is pre-cooled, close it with nylon. Hot delicacy twists tin.
5. After cooking, treat should be removed in the cold.To do this, it is better to use a darkened storage room, vestibule, cellar or lower shelf of the refrigerator.

Gooseberry and Plum Jam

• plum - 600 gr.
• gooseberry red (not ripe) - 550 gr.
• sugar - 750 gr.

1. Clean the gooseberries from the antennae and twigs, rinse in a colander, leave to dry. Rinse the plum to remove white scurf. Each fruit is chopped in two and remove the bone.
2. Divide the entire volume of the gooseberry into 2 sections, mix the first part with the plum. Add some water so that it rises 4 cm above the bottom. Place on the stove and roast until soft.
3. Then scroll the warm mass with a blender (meat grinder, combine) or rub through a sieve. Place the mashed potatoes in the cooking pot, add the rest of the gooseberries.
4. Again send the composition to boil, continue languishing at low power for 7-10 minutes. After this period, begin to introduce granulated sugar in portions, while stirring it.
5. Continue heat treatment until the treat begins to resemble jelly. After gaining the necessary consistency, pour in the delicacy and close.

Gooseberry and raspberry jam

• raspberry - 350 gr.
• granulated sugar - 580 gr.
• gooseberry - 850-900 gr.

1. Sort through the raspberries and rinse under the tap. Dry in a colander, then mix with sugar and set on fire. Cook at low power until the grains melt. If raspberries are not juicy, pour in some water.
2. During this period, prepare the gooseberries, you need to remove the tails and wash the fruit. Then the berry is sent to the pan, the languor lasts for 7 minutes.
3. After the allotted interval, turn off the burner and cool the mass. If the delicacy is not as thick as you would like, conduct another heat treatment.
4. Prepack cooled or hot delicacy on cans, cover and clean in cold. After a week of brewing, treats can be served or added to baked goods.

Gooseberry and Banana Jam

• granulated sugar - 550 gr.
• gooseberry - 600 gr.
• banana - 150 gr.
• water - 120 ml.
• Cinnamon - 3 oz.

1. Prepare the gooseberry (washing, removing the tails, drying). Now chop each berry into 2 pieces and remove the seeds. Adjust the halves to heat-resistant cooking utensils.
2. Cut the bananas into thin slices or half-slices, flatten to the gooseberry. Add water, granulated sugar. Put the container with the components on the stove, wait for boiling.
3. When this happens, continue languishing for another 7 minutes. Then add cinnamon, turn off the appliance. Proceed to sterilizing the can lids, pour out treats and cork.

Gooseberry and currant jam

• granulated sugar - 1.45 kg.
• red currant - 350 gr.
• black currant - 400 gr.
• water - 0.5 l.
• gooseberry - 650 gr.

1. Cooking jam begins with a syrup. Mix the sugar with water, put the saucepan on the fire and wait for boiling. Reduce the power of the plate, cook until the grains are dissolved.
2. Then rinse the currants of two kinds, leave on a strainer. Remove the twigs, leaves, rumpled and burst specimens. Now rinse and peel the gooseberries, cut each berry in two.
3. Mix all the fruits, add boiling sugar syrup to them and shake the cooking utensils a little. Leave on for 5 hours, then bring to a boil, remove the foam.
4. After the bubbles appear, prepare the treat for another 8-12 minutes until it reaches the desired consistency. Pre-sterilize the twist jars, do the same with the caps.
5. When the jam is ready, pack it up hot. Do not rush to stop immediately, wait for cooling.Then cover with nylon and carry in the cold.

To enjoy all the delights of gooseberry jam, conduct heat treatment in several stages. Do not forget to cool the composition after each languor. To give a special taste add raspberry, currant, banana, orange, plum to the treat.

Video: Unusual gooseberry jam