Gooseberry jelly for the winter

There are a large number of recipes for making gooseberry jelly for the winter. Some involve using 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 making gooseberry jelly for the winter

Any gooseberry-based product has a unique delicate taste and aroma.Instead of pulp, inside the berry there is a jelly-like mass with a small number of small seeds. This feature determines 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 you need to make berry juice during the cooking process, you can skip this point.

When choosing berries, you should pay attention to their ripeness. Slightly unripe ones have a sour taste. This may require more sweeteners.

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

You can use any type of gooseberry for jelly. The only requirement is ripeness. Only such berries will contain a sufficient amount of both useful substances and natural “gelatin”.

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

The simplest 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 place them in a deep bowl, for example an enamel bowl;
• pour water into the container;
• boil, cook over low heat for a third of an hour;
• let cool, strain, puree using a blender or sieve;
• Cook the berry mass until the volume is reduced by half.

Add sugar gradually. At first, the finished dish will be liquid. It needs to 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 beneficial 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. Excess sugar will be corrected by citrus fruits.

The dessert includes:

• berries – 1 kg;
• oranges – 1 pc.;
• granulated sugar (an alternative is honey) – 1.5 kg.

At the very beginning, the berries should be soaked in water, carefully sorted and dried. Remove the pulp from the orange. Grind both ingredients using a blender. Then mix with sugar or honey and set aside for 12 hours.

While the dessert is infusing, it is necessary to sterilize the required number of jars. Place 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. Step-by-step instructions look like this:

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

Once the mixture reaches the desired thickness, transfer it to prepared jars.

Thick gooseberry jelly using gelling agents

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

Gooseberries in jelly for the winter with gelatin

For preparation you will need:

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

First, you need to make a syrup from sugar and water. Place 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 and close. Cover 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 berries;
• 3 kiwi;
• 0.5 kg sugar;
• 1 packet of Quittin.

The cooking process consists of several parts:

• wash the ingredients and grind them using a blender (meat grinder);
• mix granulated sugar with additive;
• transfer ingredients into a saucepan;
• After boiling, cook until the sugar dissolves.

Once the dessert has cooled and thickened, it can be placed in sterilized jars.

How to cook gooseberry jelly with jellyfix

Zhelfix has the same properties as quittin. To prepare the jelly, which contains it, you need to take 1 kg of berries and 0.5 kg of granulated sugar. Cover the peeled and pureed berries with sugar. Place 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 heat.

Gooseberry jelly recipe with little sugar

You don't have to use a lot of sugar to make dessert. Most recipes make a reservation and advise you to sweeten the dessert to your taste. One example is gooseberry jelly with gelatin. It includes:

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

Cleanly washed gooseberries must be peeled from the tails and poured with pre-prepared sugar syrup.Stirring continuously, cook for 10 minutes. After cooling, add gelatin and vanillin to the mixture. 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 this, you should take a couple of kiwi fruits, 2 sprigs of mint and about 700 g of sugar.

Cooking process:

• Wash the gooseberries and kiwi, peel and grind in a meat grinder;
• transfer to a deep enamel container;
• add mint and sugar;
• after boiling, cook for 40 minutes.

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

Recipe for delicious gooseberry juice jelly

To prepare a dish from gooseberry juice, you definitely need gelatin, otherwise the process will take several hours (until the juice thickens). This dessert includes 2 liters of juice, 500 g of granulated sugar and 50 g of gelatin.

To begin with, you need to dilute the gelling agent in 0.5 liters of juice. While it swells, boil the remaining juice with sugar. Then mix everything and cook for about 3 minutes. (without boiling). While still hot, place in jars and roll up.

Gooseberry jelly with honey

To make a dessert of honey and gooseberries, you will need only 2 ingredients:

• berry juice – 1 l;
• honey – 1 kg.

The berries must be ripe. They need to be placed in a deep container, filled with water and boiled.

After this, strain thoroughly through cheesecloth. This will make juice. It needs to be mixed with honey syrup. Place on the stove and cook until it begins to thicken. While it is still hot, transfer to jars and close 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 desserts to enhance the taste and aroma, as well as to give a more intense hue. 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 using a blender;
• transfer to an enamel pan;
• add sugar;
• add 250 ml of clean water;
• stir and let stand for 6 hours;
• boil, cook for 10 minutes, skimming foam from time to time;
• let cool;
• Boil again until you get the desired consistency.

Dessert is ready. All that remains is to strain it through cheesecloth or pour it into jars. You don’t have to strain it, but leave it with the pulp.

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

Jelly composition:

• 1 kg gooseberries;
• 1 kg sugar;
• 2 oranges.

Berries and citrus fruits must be crushed using a meat grinder. In this case, the latter do not need to be cleaned.

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

How to make gooseberry jelly with oranges and lemons

A dish with oranges and lemon is especially useful during the cold season. Thanks to its high vitamin content, it strengthens the immune system and protects against vitamin deficiency.

To prepare a healthy dessert you need to take:

• 1.5 kg of berries;
• 2 large oranges;
• 1 lemon;
• 2.3 kg sugar.

Remove seeds from citrus fruits. Leave the orange zest, but remove the lemon zest. Grind berries and fruits into puree. Add sugar to it and set aside for a day, remembering to stir. After the specified period of time, distribute among banks.

Raspberry and gooseberry jelly

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

Cook the resulting juice over low heat until it reduces by half. Then you need to 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 redcurrant jelly recipe

The 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 dessert you need:

• 2 kg of gooseberries;
• 1.5 kg of red or black currants;
• 250 ml of clean water;
• 1.5 kg granulated sugar.

Making jelly is easy. Clean berries must be transferred to a container and heated with water until juice appears. After this, they need to be cooled quickly. Use a blender to puree and strain. Boil the juice until it is reduced by about 40%. After this, add sugar. Boil the now sweet mixture for about 10 minutes. The last stage is putting it into jars.

How to make cherry and gooseberry jelly

The recipe with cherries has one peculiarity: 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.

Includes:

• 500 g gooseberries;
• 500 g pitted cherries;
• 1 kg 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 for no more than 10 minutes. Let cool for 12 hours. Then boil it again, put it in jars and roll it up.

Gooseberry jelly in a slow cooker

Gooseberry jelly prepared in a slow cooker turns out denser and more uniform. The components are heated as evenly as possible, resulting in the release of a large amount of pectin.

According to the recipe, the composition includes 0.5 kg of berries and the same amount of granulated sugar. No need to add water. The products should be mixed and placed in a bowl. Set the extinguishing mode for 1.5 hours. After 20 min. carefully crush the sweet mass using a masher. Once the jelly is ready, it can be placed in sterilized jars. If necessary, further grind with a blender.

Terms and rules for storing gooseberry jelly

The shelf life and location 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 a 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 different ways.It can be raw or boiled, with sugar or honey, made only from gooseberries or with the addition of other berries and fruits. In any case, this dessert remains healthy for humans.

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