Gooseberry confiture: the best recipes for preparations for the winter

Simple recipes for gooseberry confiture for the winter will help even novice housewives to diversify their family’s vitamin diet. This berry was called royal, since not every person had gooseberry bushes growing in their garden. When cooking confiture, gooseberries can be combined with different berries and fruits.It turns out not only healthy, but also surprisingly tasty.

Rules for preparing gooseberry confiture

To make the jam tasty and last a long time, choose ripe berries without damage or signs of rot. Using nail scissors, cut off the tails of each fruit. A sweet dessert should not have seeds. It's easy to get rid of them. The berries need to be boiled a little and then rubbed through a sieve.

For cooking, use a wide enamel pan or stainless steel basin. The dishes must be intact, without chips or cracks. Aluminum containers are not suitable for preparing dessert, as they oxidize upon contact with gooseberries and other ingredients.

The finished dessert is a little runny when hot, but as it cools it acquires a thick consistency. You need to cook gooseberry confiture for the winter for as long as indicated in the recipe, since long-term heat treatment destroys the vitamins and nutrients of the berry.

Classic gooseberry confiture for the winter

The recipe will require:

• berries – 3.5 kg;
• granulated sugar – 1.5 kg.

Cooking steps:

1. Place the washed berries without stems in a container and add 3 tbsp. water. From the moment of boiling, cook the fruits for 10 minutes.
2. Softened and cracked berries will end up in hot juice.
3. Strain the mixture through a sieve to separate the peel and seeds. To do this, grind the berries with a wooden spatula or spoon. The pulp does not need to be thrown away; it can be used when preparing fillings for pies or fruit drinks.
4. Place the homogeneous mass in a cooking pan, bring to a boil and add granulated sugar in small portions.
5. Continue cooking over medium heat with constant stirring.
6. Foam forms during cooking of the dessert. It needs to be removed. Otherwise, the dessert may turn sour or become sugary.
7. After a third of an hour, the container is removed from the heat and the hot gooseberry confiture is placed into steamed jars. Hermetically sealed. When the mass has cooled, put it away for storage.

The simplest gooseberry confiture recipe for the winter

Cooking confiture according to this recipe is not difficult at all. The quantity of ingredients can be increased if necessary:

• gooseberries – 0.5 kg;
• sugar – 0.3 kg.

Cooking rules:

1. If you like confiture with seeds, combine the washed berries with granulated sugar, then mash with your hands, then chop with a blender.
2. After 20 minutes, gooseberry juice will be released.
3. To prepare a dessert without seeds, grind mashed berries (without sugar) through a fine sieve to separate the seeds and peel. Then add sugar and put on the stove.
4. The further process of cooking gooseberry dessert involves stirring and skimming.
5. After 15-20 minutes, transfer the gooseberry confiture, prepared according to the traditional recipe, into jars.

How to make seedless gooseberry confiture

Thick gooseberry confiture will not leave any person indifferent. If you remove the seeds, the mass becomes plastic. For dessert for the winter you will need:

• 500 g berries;
• 200 g granulated sugar.

Recipe details:

1. Wash the gooseberries, dry them on a cloth and place them in a blender.
2. Pass the crushed mass through a fine sieve.
3. Combine ingredients and place on stove.
4. As soon as the mixture boils, reduce the temperature to low and boil the puree for a third of an hour.

Gooseberry confiture through a meat grinder

To obtain a tasty and aromatic dessert you will need the following products:

• gooseberries – 700 g;
• kiwi – 2 fruits;
• granulated sugar – 500 g;
• mint leaves - depending on taste.

Cooking rules:

1. Gooseberries are freed from the tails and, together with the kiwi, are washed well with cold water, and the liquid is allowed to drain.
2. Then the raw materials are ground in a meat grinder.
3. Pour the mixture into an enamel pan and place on low heat.
4. As soon as the fruit and berry puree boils, add granulated sugar and a bunch of mint (tie it together so it doesn’t crumble).
5. Wait again for the gooseberry confiture to boil and boil it for another 30 minutes.
6. Seal the hot dessert in sterile jars.

Gooseberry confiture with orange

You can add various fruits and berries to gooseberry confiture. Any additives will only enhance the taste and beneficial properties of the dessert, which is stored for a long time and does not spoil.

Ingredients:

• 1 kg gooseberries;
• 1.2 kg granulated sugar;
• 2 medium oranges.

Cooking nuances:

1. Wash the oranges, then remove the zest and white veins with a sharp knife. Remove the seeds from the fruits, as they will cause the confiture to taste bitter.
2. Cut the oranges into small pieces.
3. Cut off the stems of the gooseberries with nail scissors.
4. Combine ingredients, add sugar, mix.
5. After 3 hours, place the container with the future confiture on the stove. After boiling, cook for 10 minutes.
6. During cooking, remove the foam and stir constantly.
7. Pack the finished hot gooseberry and orange confiture into jars and seal with metal lids. Keep it upside down under a blanket until it cools completely.

Recipe for gooseberry confiture with lemon

Another citrus fruit that makes the taste and aroma of the dessert unusual is lemon.

The recipe will require:

• 500 g gooseberries;
• 1 lemon;
• 1 orange;
• 500 g granulated sugar.

Cooking rules:

1. Wash citrus fruits thoroughly and dry with a napkin. There is no need to peel the lemons; cut them together with the peel into slices and remove the seeds.
2. Peel the oranges and remove the seeds.
3. Pass all the ingredients through a meat grinder, add granulated sugar and let it brew for 2 hours to release the juice.
4. Place the puree on low heat and cook for a quarter of an hour from the moment it boils.
5. Transfer the finished gooseberry confiture into sterile jars and seal tightly.
6. When the mixture has cooled, put it in a cool place.

Recipe for gooseberry confiture with vanilla

Fans of various spices often add vanillin to berry desserts. It goes well with gooseberries.

Ingredients:

• berries – 1 kg;
• granulated sugar – 1.2 kg;
• vanillin - to taste;
• water – 1 tbsp.

Cooking principle:

1. Rinse whole berries in cold water, pass through a meat grinder or chop with a blender. If necessary, separate the seeds and peel.
2. Add granulated sugar. After boiling, cook while stirring for about 5 minutes.Then set the container aside to cool.
3. Repeat the procedure 3 times after 8 hours.
4. Before the last boil, add vanillin. Cook for 30 minutes over low heat.
5. During cooking, the confiture will thicken. The foam must be removed each time.

How to cook gooseberry and currant confiture

Currants contain a large amount of vitamins and nutrients that are not lost during heat treatment. Thanks to this berry, the dessert will acquire a bright color, unusual taste and aroma. Products:

• gooseberries – 1 kg;
• currants – 1 kg;
• granulated sugar – 1 kg.

How to cook:

1. The currants are washed and laid out on a cloth to dry.
2. Place the berries on a baking sheet and place in the oven, preheated to 200 degrees for a quarter of an hour.
3. Immediately mash the currants in a blender until smooth.
4. Grind the washed and dried gooseberries in a meat grinder. If necessary, grind through a sieve.
5. Combine the ingredients, add sugar and cook while stirring over low heat for 30 minutes. During cooking, you need to periodically remove the foam.
6. Place the finished confiture into containers and close with metal lids. After cooling, remove to a cool place.

Original recipe for gooseberry confiture with cherries and currants

In this recipe, if you want to get a very thick mass, use pectin as a thickener. It is diluted in accordance with the instructions.

Recipe Ingredients:

• dark gooseberries – 600 g;
• cherry berries (pitted) – 200 g;
• ripe black currants – 200 g;
• sugar – 1 kg;
• gelling mixture “Confiturka” – 20 g.

Cooking stages:

1. Wash the berries and dry on a napkin.Remove the pits from the cherries and cut off the stems from the gooseberries.
2. Grind the berries in a meat grinder and place the mixture in an enamel bowl or stainless steel container.
3. As soon as the puree mixture boils, add granulated sugar. Remove the container from the heat and wait until the crystals are completely dissolved.
4. After this, remove the foam and cool the mass.
5. Place on the stove again, and after boiling, cook over low heat for 5 minutes.
6. Pour hot gooseberry confiture into jars and seal tightly.
7. Place the cooled dessert in a cool place.

Thick gooseberry confiture with gelatin or gelatin

If you add gelatin or gelfix to the confiture during cooking, the heat treatment time is sharply reduced. This has a positive effect on the taste of the dessert, but, most importantly, it retains a greater amount of vitamins.

Option with yellowfix

Compound:

• berries – 1 kg;
• granulated sugar – 1 kg;
• Zhelfix – 1 sachet.

Cooking rules:

• Grind the berries in a meat grinder.
• Mix gelfix with 2 tbsp. l. sugar and pour into puree.
• Bring the mixture to a boil, then remove from heat. After mixing, add the remaining sugar.
• Cook again for 2-3 minutes from the moment of boiling. Remove foam as it appears.
• Place the dessert in jars until the mixture has cooled and roll up.

Option with gelatin

In addition to gelatin, sweet fortified wine is added to the confiture. If this is not the case, you can take dry red wine and add 1 tbsp. l. more granulated sugar than indicated in the recipe.

Recipe Ingredients:

• 500 g berries;
• 3 tbsp. l. Cahors or port wine;
• 1 tsp. vanilla sugar;
• 10 g gelatin;
• 500 g sugar.

Recipe Features:

1. Rinse the ripe berries, dry them, and chop them using a meat grinder or blender.
2. Place the puree in a container and combine with sugar.
3. Wait for the sugar to dissolve, then put on low heat, add wine and vanillin, boil for 5 minutes from the moment it boils.
4. Set aside the mixture, add gelatin to it, thoroughly mixing the confiture. Remove the foam and pour the gooseberry confiture into jars.
5. Keep refrigerated.

Gooseberry confiture with pectin or agar-agar

The recipe will require the following products:

• 450 gooseberries;
• 50 g water;
• 100 g sugar;
• 8 g agar-agar.

Cooking rules:

1. First, agar-agar is soaked in water. 20 minutes is enough for this.
2. The berries are washed, the tails are cut off, and passed through a meat grinder. If necessary, remove the seeds by rubbing the puree through a sieve.
3. Combine the mass with granulated sugar, let it stand for about an hour so that the crystals dissolve, and place on the stove.
4. From the moment of boiling, cook for no more than 5 minutes. Then add agar-agar and boil for another 5 minutes.
5. Hot confiture is sealed in clean jars.

Fragrant gooseberry confiture with mint

Mint adds a unique aroma to any preparation. This herb can also be added to gooseberry confiture.

Recipe Ingredients:

• berries – 5 kg;
• granulated sugar – 3.5 kg;
• mint sprigs – 9 pcs.

Cooking rules:

1. Grind clean and dried berries without stems in a blender. Then rub through a sieve to remove the seeds.
2. Pour berry puree into an aluminum container (or stainless steel), add mint and sugar, and place on the stove.
3. From the moment of boiling, cook for no more than 20 minutes, then remove the mint.
4. After another 5 minutes, the gooseberry confiture can be poured into prepared jars and tightly closed with metal lids.

Cooking gooseberry jam in the oven

The oven is a great option for preparing sweet desserts. You can also cook gooseberry confiture in it.

You will need:

• gooseberries – 1 kg;
• oranges – 1 kg;
• lemon – 1 pc.;
• granulated sugar – 2 kg.

Recipe details:

1. Berries and citrus fruits (do not cut off the peel, just remove the seeds) are washed and dried on a napkin.
2. Then grind in a meat grinder, add granulated sugar.
3. Thoroughly wash the baking tray with high sides, pour boiling water over it and pour the puree into it.
4. Preheat the oven to 180 degrees and place a baking tray with the mixture in it. As soon as the puree begins to boil, reduce the temperature to a minimum and simmer the confiture for about an hour.
5. Then pour the hot mixture into jars and close tightly with metal (screw or regular) lids.
6. After cooling, remove the workpiece to a cool place.

Gooseberry confiture with starch

Many housewives use potato or corn starch when cooking sweet desserts. This product gives the confiture a special thickness. This sweetness can be spread on a piece of bread or used to decorate cakes and pastries.

If the dessert is being prepared for the first time, then you can take the amount of products indicated in the recipe:

• ripe gooseberries – 100 g;
• granulated sugar – 1 tbsp. l.;
• starch - 1 tbsp. l.

Cooking steps:

1. First, chop the berries in any convenient way and rub through a fine sieve to get rid of the seeds.
2. Combine puree with granulated sugar and starch.
3. The mass must be mixed so that there are no starch lumps left in it.
4. Pour the gooseberry mixture into a container and bring to a boil while stirring constantly.
5. Cook with the lid open until thickened.

And now about storing confiture with starch. If it is prepared for filling and decoration, then it is placed hot in a pastry bag. Or you can put the jar in the refrigerator.

Recipe for gooseberry confiture with citric acid

The recipe requires the following products:

• gooseberries – 2 kg;
• sugar – 2 kg;
• citric acid – 4 g.

Cooking rules:

1. The crushed and seeded puree is mixed with granulated sugar.
2. Pour into an enamel bowl and cook over low heat for half an hour.
3. Stir the mixture and remove the foam.
4. Citric acid is introduced 2 minutes before removing the container from the stove.
5. The hot confiture is packed into jars and hermetically sealed with metal lids.
6. The cooled dessert is put in a cool place.

Emerald gooseberry confiture with cherry leaves

For dessert you will need:

• 1 kg of ripe berries;
• 1.5 kg of sand;
• 300 ml water;
• several pieces of cherry leaves.

Recipe Features:

1. Sort the ripe fruits, wash them, cut off the stems.
2. The puree passed through a meat grinder is ground through a fine sieve to remove seeds.
3. Place the berry mass in a cooking pan, add sugar and cherry leaves.
4. After 5-6 hours, when the puree has absorbed the aroma of the leaves, they are taken out and the confiture is placed on the stove.
5. After boiling, cook for 5 minutes, then set aside for 6 hours.
6. The procedure is repeated 2-3 more times until the confiture thickens.
7. The hot mass is placed in small jars and hermetically sealed. Store in the refrigerator.

How to prepare gooseberry confiture in a slow cooker

To prepare the dessert you will need:

• berries – 1 kg;
• sugar – 5 tbsp;
• water – 4 tbsp. l.

Stages of work:

1. Pour water into the bowl and add 1 tbsp. granulated sugar.
2. Boil the syrup on the “Stew” mode.
3. Add the berries and continue to simmer for a quarter of an hour.
4. Grind the bursting berries with a blender and grind through a sieve.
5. Pour the mixture into the bowl again and simmer until the puree reaches the desired thickness.
6. Roll up the finished dessert hot into jars.
7. Keep refrigerated.

Making gooseberry confiture in a bread maker

It’s hard to believe, but you can make gooseberry confiture in a bread machine. Required Products:

• 5 kg of berries;
• 5 kg granulated sugar.

Cooking principle:

1. Grind clean gooseberries in a meat grinder and remove the seeds by rubbing the puree through a sieve.
2. Add sugar and place the mixture into the bread maker bowl.
3. Cook on the “Jam” mode for 12-15 minutes.
4. Place the finished confiture into jars, cool and store.

How to store gooseberry jam

Sugar is an excellent preservative, and there is plenty of it in recipes. That is why jars of gooseberry confiture can be stored in a cool place for up to 2 years.

Conclusion

Simple recipes for gooseberry confiture for the winter will help you prepare a delicious dessert and diversify your family’s diet. Based on the available options, you can create your own recipe. You just need to use your imagination and test the new dessert for the taste of your family.

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