We have already prepared currant jelly for the winter, now it's the turn for gooseberries. So here it is gooseberry jelly we will prepare for the winter a little differently. But I assure you that the dessert will turn out excellent and in winter it will be great to open a jar of fragrant sweet treats with a pleasant sourness.
Berries, as usual, need to be sorted out and washed. Well, this process, how to do it very quickly, is described in the recipe.
We transfer the washed berry to a colander so that the extra water is glass, you do not need to dry it, because we will add water anyway.
In the process of cooking dessert, it is necessary that all the water that we use evaporate and the finished product is reduced by a third.
In this case, we will use a minimum of water.
For cooking I used:
- 3.5 kg of gooseberries;
- sugar 2 kg;
- Glass of water.
We prepare gooseberry jelly for the winter
We weigh the berry, pour it into the basin.
I already have 3.5 kg of clean berries, and this is a 5-liter bucket. Add a glass of water. We put on fire. Let's wait for the boil. We reduce the fire. We steam the berries in this mode until they are completely softened. The gooseberry is limp and let the juice out, now you can turn off the fire and crush the berry well.
In a deep pan, wipe the hot softened berries through a sieve.
To make it easy to determine the volume of squeezed juice, it is better to use a pan with volume markings applied from the inside.
Put the pulp of the mashed berries in a bowl.
If desired, you can skip the cake through cheesecloth to better squeeze the berries and get more juice. I didn’t do this, but from the whole meal I cooked compote for 4 liters of water and 1.5 cups of sugar. Left to infuse, cooled and strained it. Can be drunk immediately chilled.
Pour 2.5 liters of squeezed juice (I got so much) into a basin, bring to a boil.
Add sugar, stir until completely dissolved. Sugar will need 800g per liter of juice. In my case - 2 kg.
Cook at low heat for 40 minutes, stir, remove the foam.
After 30 minutes of boiling our jam, you can put the jars to be sterilized.
When the abundant appearance of foam stops during boiling and the jelly boils down to about a third, you can complete the process. Or check the jelly for readiness in the way we already know. We drip a little jelly onto a very chilled plate and when cooled it should thicken and not spread.
Fill sterilized jars with hot gooseberry jelly, cover with boiled iron lids, roll up, turn over and put upside down for half an hour. After we return the jars to their normal position. Let them cool down. If you want thicker - cook for up to an hour and a half.
And this recipe for the winter just surprised me:
If you have a good gooseberry crop, then try to cook this gooseberry appetizer for the winter:
Bon appetit and delicious homemade preparations.
P.S. Did you like my recipe? Having difficulty preparing? Ask questions - I will answer all.
But do not forget that the gooseberry harvest is just around the corner. And this means that the sweet preparation for winter tea parties continues! Today we will look at some interesting recipes for delicious jelly from it.
It is easy and simple to prepare, and the result is fantastic. I haven't been able to decide for myself which one is the best. Therefore, every summer I close several jars for each recipe.
How to make jelly with a meat grinder?
Gooseberries are very popular in our family. Preparations from it very often resemble the taste of kiwi. In addition, this berry is extremely beneficial for health. Jams from it also have benefits for the body.
However, do not forget about the presence of sugar in desserts, which prohibits the abuse of such goodies. That is, it is not only possible to eat small portions, but also necessary, but within reason. Although it can be very difficult to stop.
For this recipe, we only need:
- Sugar;
- gooseberry.
In this case, you can use mashed berries and their juice. For 1 kilogram of juice or puree, you need 1 kilogram of granulated sugar.
Rinse the gooseberries thoroughly and immediately put on a towel. It is not worth keeping the berries in the liquid for a long time so that they do not fall apart (especially if they are overripe and cracked). They must be dried before being sent to the jam.
Skip the berries through a meat grinder or juicer.
In case you use a meat grinder, the dessert will turn out with bones. If you pass the fruit through a juicer, the consistency will be more uniform and tender. There is no friend for the taste and color, so everyone does it in their own way.
Pour sugar into the berry mass and mix thoroughly.
Put the resulting composition on a strong fire until it boils. After that, reduce the power to medium mode and let it boil for 20-30 minutes. Then remove the pan from the heat, cover with a lid and leave in the kitchen for 1 day.
The next day you will see a similar picture. The jam changed in color and became covered with a dense foam. It needs to be removed - it is not suitable for storage and blanks can quickly turn sour.
Put the jelly cleared of foam back on the stove and boil for half an hour after boiling.
To check the readiness of the dish, take a little jam in a teaspoon and dip it in ice water. If its ductility and consistency suit you, then you can turn off the fire. If you want a thicker dessert, leave it for 1 more day and then boil it again. I usually boil 2-3 times.
Pour the entire volume into clean jars and roll up the lid.
Turn them upside down and leave out of the reach of children until they cool completely. Then put the jars in a cold room for the winter. The first sample can be taken after the treat has cooled down.
Jam keeps its shape perfectly, it is very tasty and fragrant. Perfectly refreshing and energizing. Eat yourself too!
A simple shaker recipe without boiling gooseberries
Everyone knows that cooking takes away most of the useful vitamins from fruits. And how you don’t want to lose them ... In this case, resourceful housewives have long come up with a solution. Gooseberry jam for the winter can be prepared without prior heat treatment.
This delicacy is even more refreshing, juicy and natural. On cozy winter evenings, it is so nice to drink tea with such a dessert and succumb to warm memories of summer. And what delicious pastries do you get if you use this jelly as a filling ?! Mmm… just try it!
Ingredients:
- 1 kilogram of fresh berries;
- 1 kilogram of granulated sugar;
- half a liter of water.
Before cooking, the berries must be pre-processed. First of all, they need to be thoroughly washed, dried and the tails removed.
Transfer to a large pot or saucepan and sprinkle with sand. To do this, I divide the entire volume of berries and sugar obtained into 2-3 parts. I fall asleep the first part of the gooseberry with one part of the sand and so on 3 times. Thus, the entire volume of the fruit will be evenly saturated. Pour in water and leave for a day at room temperature.
The next day, put the pot on the stove and bring to a boil. DO NOT boil the mass! After it boils, immediately remove from heat, cover and remove for another 24 hours. This process will require patience, because you need to repeat the procedure of boiling and instant removal from heat all week. However, it doesn't take much force. During this period, the pectin contained in the fruit performs its gelling properties and the mass begins to thicken.
After the last boiling procedure, immediately transfer the jam to sterilized jars. Roll up and put upside down until cool. Store in the basement or refrigerator.
Gooseberry jelly with gelatin at home:
Gooseberry jam and in the classic composition is thick and jelly-like. However, for a change, I prepare several jars of jam with gelatin every winter. This delicacy is very good to spread on bread and toast. It keeps its shape perfectly, does not spread and does not soften the bread.
My whole family loves this jelly and every time they ask for more. Indeed, it is impossible to break away, because it turns out to be unusually 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, rinsed, and then folded into a colander.
Pour a glass of water into a saucepan and pour the required amount of granulated sugar into it. Put on fire and stir, bringing to a boil so that the grains of sand are completely dissolved. Then add the processed gooseberries and wait for the boil again. After that, boil the mass for 10-15 minutes, stirring occasionally and removing 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. To do 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 there. Put on 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 the way it should. Boil no more than 4 minutes.
Immediately after removing from heat, pour hot jam into prepared jars. Turn upside down and wrap with something warm. It could be an old jacket or a blanket. Let the jars stand in this position for a day, until completely cooled. Then they need to be turned over and put into the basement.
This jelly is very tasty. Whole berries add a special piquancy. Try it! You'll like it.
Gooseberry Jelly - Five Minute Recipe
To prepare gooseberry jelly in the shortest possible time, you will need:
- 1 kilogram of ripe berries;
- 1 kilogram of sugar.
Wash the berries properly, remove the dry tips and stalks. Lightly dry and send to a meat grinder or juicer.
Transfer the berry mass to a saucepan, cover with sand and put on maximum heat until the contents boil. After that, as soon as the first boils appear, you need to boil for 5 minutes. In this case, it is necessary to stir periodically and remove the resulting foam.
As soon as the mass boils for 5 minutes, you must immediately remove from heat and pour into clean jars. Roll up and invert onto lids to cool. Then the blanks are stored in cool rooms.
This recipe is one of the easiest, but no less delicious.
5 minutes of gooseberries according to a simple recipe
Such jelly is not stored for the winter, it must be eaten immediately. It is also prepared quickly, I call it "Five Minute".
Ingredients:
- 500 grams of milk;
- 150-180 grams of berries;
- 1 heaping glass of sugar (about 300 grams);
- 50 grams of water;
- 50 grams of gelatin
The first step is to prepare the gelatin. It must be filled with water and wait for swelling. Then put on fire and, heating, evenly dissolve it. Set aside until completely cool.
Stir sugar in milk, put on the stove and wait for it to boil. In the meantime, pass the berries through a juicer and pour into boiling milk.
Immediately remove from heat, mix thoroughly, add gelatin and pour into molds. Remove to a cool place.
It turns out simply indescribably tasty and tender. Your loved ones will be delighted!
Video recipe for gooseberry jelly for the winter without sterilization
In winter, when there is so little fresh fruit and berries from the garden, our candies come to the rescue. This little island of summer saves us from the blues, reminding us of beautiful sunny days.
Try new recipes and share your impressions. Share this article on social networks so that your friends can treat their loved ones to yummy.
Saturated, sweet preparations from summer berries and fruits have long been familiar. But sometimes you want a light, refreshing dessert with an unobtrusive taste. And then gooseberries come to the rescue with their unusual texture and pulp.
Gooseberry jelly, harvested for the winter, retains a weightless structure and a delicate flavor of ripe berries. A delicate sweet and sour bouquet of dessert can be supplemented with some spices and make it a unique treat. Canning does not take much time and does not differ in special rules. It is enough to master a few simple tricks and have a couple of favorite recipes on hand so that an unusual delicacy becomes a regular guest on the table.
Features of harvesting gooseberries
Gooseberries are different from other berries. Under its skin is not pulp, but a jelly-like mass with a delicate taste and delicate aroma. It is good in its natural form, it will make an unusual compote, delicious jam or jam. But the most organic way to prepare fruits for the winter is jelly, which repeats the consistency of fresh gooseberries.
The berry has its own specifics and for the preparation of excellent blanks, you should follow a few simple rules:
- 1. When sorting through the fruits, it should be remembered that unripe berries add acid to the finished product and it will have to be sweetened more. Damaged, stained and cloudy specimens are also discarded.
- 2. When removing the gooseberries from the stalks, it is worth removing the remnants of the dried whisk from the berries with scissors. If you intend to separate the seeds and skin from the juice and filter the product, then you can simply rinse the raw materials thoroughly and do not cut off the "tails".
- 3. Gooseberries have a very subtle aroma, which can become too weak when harvested. The addition of acid: citric acid, from orange pulp or kiwi fruit well sets off the natural taste.
- 4. Usually, strong spices are not used to prepare tender gooseberries. It is worth trying to combine berries with vanilla, mint or cardamom.
Gooseberries of any variety and color are suitable for harvesting for the winter. The main thing is that it should be ripe and have time to accumulate enough vitamins, natural gelling components and sugars.
Natural pectin in gooseberries can be destroyed during cooking, sometimes it is not enough to get the dessert of the desired consistency. In such cases, the product is thickened with gelatin diluted in water.
Classic gooseberry jelly recipe
In preparing a tender berry, the most important thing is to preserve a delicate aroma and not make the dessert cloying. Ripe fruits do not need excessive sweetening. The main ingredients and proportions for gooseberry jelly:
- fresh berries - 1 kg;
- granulated sugar - 800 gr;
- clean drinking water - 800 ml.
Prepared, washed berries are poured into cooking utensils with a large diameter: a basin, a saucepan, an enameled bowl.
Step by step instructions for further preparation:
- 1. Add water to the container and put it on fire.
- 2. After waiting for the boil, reduce the heat and boil for 20 minutes.
- 3. After removing the mass from the stove, cool a little and filter through several layers of gauze, squeezing out the remnants. You can chop the berries with a pusher or with a blender and wipe through a large metal sieve.
- 4. After removing the pulp (peel and seeds), it is not thrown away, but left to make compote.
- 5. The separated liquid mass is poured back into the cooking utensil and boiled down to half the volume.
- 6. In the process of heating, all sugar is introduced in portions.
The finished jelly will resemble compote in consistency. The mass will thicken already in the banks when cooling. Dessert should be poured hot into sterile, dry and warm jars and rolled up tightly. In this case, it will remain for a long time in a cool place without access to direct sunlight.
Harvesting with a juicer
Significantly saves time and effort when preserving modern household appliances. The juicer allows you not to filter the hot mass with your hands, reduces the time of boiling. Having passed the berries through the unit, they get pure juice without pulp and the extraction will be much better, and there will be much less waste. Gooseberry jelly with this method is obtained in minutes.
For further preparation, only the aromatic mass from the pressing of berries and sugar in a ratio of 1: 1 is required. There are a few simple steps left:
- 1. Boil the juice over high heat, removing the foam, for a couple of minutes.
- 2. Pour sugar into the workpiece and continue to boil intensively for another 10 minutes.
- 3. Pour the hot dessert into sterile jars and tightly tighten with metal lids.
It is advisable to turn the containers upside down, wrap and leave for a day.
Jelly without cooking
You can save a unique, delicate aroma and all the benefits of berries if you prepare a dessert without heat treatment. The main principle of such preparations is that there should be at least one and a half times more sugar than the fruit mass. To compensate for the excess sweetness, citrus fruits are added to it. The recipe for raw jam will require the following components:
- gooseberry fruits - 1 kg;
- large orange - 1 pc.;
- sugar or honey - 1.5 kg.
Honey can be substituted for any amount of sugar. Without boiling, the product will retain its healing properties, additionally thicken the dessert and make it even more useful.
Gooseberries are soaked in water for half an hour, sorted out and allowed to drain moisture. The peeled orange is freed from partitions and only the pulp inside the slices is used.
The cooking process is simple: the whole mass of fruits is passed through a meat grinder, placed in a large saucepan and honey or sugar is added. To completely dissolve the grains, the workpiece is left for 10-12 hours. Mix the jelly until smooth and lay out in sterile containers for storage in the refrigerator. If the ratio of sugar to berries is taken as 2 to 1, then the corked product can be left at home at normal temperature for several months.
Recipe with gelatin
The composition of this blank includes a gelling agent - gelatin or agar-agar. The recipe is used if you want to get a dense, stable mass. Different thickeners are prepared in accordance with the instructions. The method of application should be carefully studied: some types of gelatin require pre-soaking, others can simply be diluted in a small amount of liquid and boiled together with the main product. Instant gelatin from store bags can lose its properties from overheating, it is added at the very end, a few minutes before readiness.
For the preparation of dessert, both whole and chopped berries are used. You can add a gelling composition to strained pure gooseberry juice. It all depends on individual preferences. The only difference is that crushed fruits can be heated for 10 minutes less.
Ingredients:
- gooseberries - 1 kg;
- water - 250 ml;
- gelatin - 100 gr;
- sugar at least 500 gr (more - to taste).
The cooking process begins with boiling the syrup in a large saucepan. Thick sweet molasses is obtained from sugar and water, prepared raw materials are laid out in it: berries, fruit puree or juice is poured. The mass is heated for about 30 minutes and left to cool in the cooking pot. Gelatin is added to the workpiece, brought to a boil and immediately packaged in a sterile glass container. Cork and wrap preservation. Store in a cool, dark place.
Gooseberry with currant
Ripe gooseberries of some varieties may not have a special taste and acquire a cloudy, unexpressed shade during processing. In such cases, it is worth combining fruits with other berry crops. Gooseberry jelly acquires a bright sourness and a distinct color when red or black currants are added to it.
The ratio of ingredients can be changed at your discretion. Approximate composition of products for mixed berry jelly:
- 1 kg of gooseberries;
- 0.5 kg of red and the same amount of black currant;
- 1.5 kg of granulated sugar.
- 1. Black currants and gooseberries are crushed and rubbed through a sieve, and only juice is squeezed from red fruits.
- 2. The resulting components are combined in one bowl (preferably enameled) and the entire portion of sugar is added.
- 3. Stirring, cook over low heat. After boiling, warm up for about 30 minutes.
- 4. Jelly is packaged hot and twisted with sterile lids.
You can leave a small amount of currant berries whole and add during the cooking process. The workpiece turns out to be sweet and sour with a stable consistency, similar to jam. If you increase the sugar by 100-150 g, then the canned mass will harden even more densely, it will be sweeter and suitable for filling in pastries.
With mint and kiwi
For canning according to this recipe, green berries are chosen, they harmonize well with a fresh mint aroma, and resemble kiwi pulp in color and texture. Tropical fruit adds sourness to the jelly and makes the mass more plastic and soft in taste. Kiwi for dessert is peeled, cut into pieces or crushed together with gooseberries to a puree state.
Required ingredients for the recipe:
- gooseberries (green) - 700 gr;
- kiwi - 3 pcs.;
- sugar - 500 gr;
- mint leaves.
Dessert preparation:
- 1. Gooseberries, along with kiwi fruits, are passed through a meat grinder. The mass is laid out in a bowl for cooking.
- 2. Pour in sugar and add mint, put the container on the fire and bring to a boil.
- 3. The jelly is heated for about 40 minutes, during which time the liquid will evaporate a little, and the mass will decrease in volume.
- 4. Pour the hot product into sterile warm jars and seal immediately.
The original dessert keeps well at home and stays fresh for 4-5 months in the refrigerator.
with orange
Citrus fruits complement the taste of the product, give it aroma, add a sunny touch and make the dessert less cloudy. Oranges can be taken directly with the peel, while they should be thoroughly washed and poured over with boiling water. One kilogram of gooseberries will require the same amount of sweet citrus fruits. Sugar - at least 1.5 kg.
The step by step process looks like this:
- 1. Prepared, chopped fruits and washed berries without tails are crushed in a blender.
- 2. A homogeneous mass is placed in a saucepan, pour sugar and pour 1 glass of clean drinking water.
- 3. The workpiece is thoroughly mixed and left to infuse for 5-6 hours.
- 4. Quickly bring the jelly to a boil and boil for 10 minutes, removing the foam.
- 5. Cool the mass for 4 hours and boil to the desired consistency.
The finished product can, if desired, be filtered through gauze to make it completely transparent. But with pulp, it will be unusually good. Dessert is poured into a sterile container with boiling water and slowly cooled under a warm cover.
Jelly in a slow cooker
The device facilitates cooking and ensures uniform heating of the workpieces. Pectin in fruits is activated as much as possible, and the dessert turns out to be dense and uniform in structure. Before packaging, the mass can be further crushed in a blender or left in the form in which it came out of the multicooker.
The dessert is prepared without water, it is required to put half a kilogram of gooseberries and sugar into the bowl of the unit. A large number of products in the multicooker should not be loaded. When heated, the mass will rise and may overflow.
The “quenching” mode is set on the device for 1.5 hours, after 15-20 minutes the lid should be lifted and the contents crushed with a pusher. Then leave the product to languish until the device is turned off. Immediately after the end of the process, the puree can be poured into jars or additionally punched in a blender. The product will thicken after cooling, so the jelly containers are left upside down for only 10 minutes to check the tightness. Then they are set with lids up and wrapped until completely cooled.
You can visually study the process of pectin and gelled preparation of chopped gooseberries by watching this video. The result is either a "live" jam, or a full-fledged thick jelly.
An unusually tender berry can turn into a light, fragrant dessert. One has only to try to cook it for the winter according to one of the above recipes, and gooseberry jelly will become a regular guest on the table all year round.
Gooseberry jelly will help out a lot when you want to put something unusual and tasty on the table. We start making preparations in July. And he will sing a lot of fruits when the year is fruitful. Earlier, we had already closed a couple of jars, carried royal and emerald jam to the underground. But the berry is still coming and I want to prepare something new.
Therefore, I made a selection of five simple recipes for such jam. It is prepared quickly and all the ingredients are at hand.
So, gooseberries come in different varieties, if you have white in color, then it will give a yellowish delicacy, green - emerald, and red - pink.
You can cook it in different ways too. The most common option is to simply grind the berries in a meat grinder or blender. But there are gourmets who do not like bones in jelly, and therefore, first you need to squeeze the juice from the fruit and add sugar to its resulting volume, but we do not throw away the cake, but prepare compote or fruit drink from it.
The main nuance in the preparation of this dish is that the berries cannot be boiled for more than 20 minutes. Otherwise, the peptide bonds will not be able to fix and the jelly will remain liquid.
This type of jam can thicken for another week, so it’s better not to shake or twirl the jars so that the peptide bonds have time to get stronger and not collapse.
And it is also desirable to use less iron utensils. Because there is a lot of ascorbic acid in gooseberries, and when interacting with a metal, it oxidizes it, and a taste of iron can be felt in the jelly.
And gooseberries contain natural pectin. And that is why they are able to gel with proper cooking. To create all the conditions for this, acid and sugar must be present in the jam. And heat treatment should not exceed 20 minutes.
Ingredients:
- 1 kg of berries
- 1 glass of water
- 600 g sugar
Fill the berries with water and put on the slowest fire. This is necessary so that the fruits swell, the skin softens and they can be easily processed.
As soon as the water begins to bubble a little around the berries, remove the container from the heat and mash them with a submersible blender into a puree.
Now we weigh this mass and add sugar based on 1 kg of puree 600 g of granulated sugar.
If, when boiling the jelly, you exceed the cooking time of 20 minutes, then the mass will again become liquid, and peptide bonds will not form.
Stir in the sugar and bring to a boil over moderate heat.
Cook for 10 minutes and pour into sterilized jars.
Then we close the container with lids and put it under a fur coat for at least 12 hours. During this time, natural sterilization will occur and peptide bonds are formed.
At this time, the banks must not be shaken or moved, otherwise the bonds will be destroyed.
How to make jelly without cooking and sterilization (through a meat grinder)
The most useful delicacy is obtained when the berries are not boiled. So all vitamins and microelements are preserved. It takes its place of honor in the refrigerator or freezer so that the jelly does not get moldy or sour.
For flavor, we will use an orange, with it we get a more festive and vitamin dessert.
Ingredients:
- 1 kg of berries
- 1 kg sugar
- 2 oranges
We pass the berries through a meat grinder, alternate the gooseberry tab with an orange. We lower it along with the crusts.
Remove the bones first.
It is better to take a meat grinder strainer with small holes so as not to get large and hard pieces in the jelly.
Then pour sugar into this mass.
Stir and leave the mixture overnight to dissolve the crystals.
In the morning, mix everything again and put it in sterilized jars. Store in the refrigerator for storage.
Gooseberry shake with gelatin
If you like a very dense mass that holds a spoon, then one natural pectin will not be enough. To do this, add special gelling elements. The most common are gelatin and pectin, which is pulled from apples.
Therefore, I will give two recipes, they will help you not to make a mistake in preparing such an elastic jelly.
Ingredients:
- 500 g gooseberries
- 700 g sugar
- 7 tbsp gelatin
- 7 tbsp water
- 300 g bananas
Grind the berries with a fork or through a meat grinder. I prefer to do this with a blender.
Cut the bananas into rings and spread them to the berries. We fall asleep gelatin and sugar. Mix and leave overnight in the refrigerator.
In the morning we take it out and put it on the stove. Boil over moderate heat for 5 minutes. We make sure that there is no strong boil, otherwise the gelatin will collapse.
Pour the hot mass into jars and close for storage.
Now it is popular to use gelfix, which is based on pectin. Therefore, I give a video recipe in which the hostess will tell you how to make jelly.
Peptide mixtures need to be handled very quickly because they gel very quickly and become dense. A little delay and you will not be able to push such jelly into a jar!
Green gooseberry jelly with orange in a blender
Another orange recipe. But here we will grind berries and fruits in a blender and cook a little.
Ingredients:
- 2 kg green gooseberries
- 2 kg sugar
- 2 oranges
We cut off the tails of the berries and send them to the blender chopper bowl.
My orange, cut into slices and remove the seeds from them.
We twist the berries and slices into a homogeneous mass. Then mix it with sugar.
Mix thoroughly so that the sugar dissolves faster.
Cook the jam over moderate heat for 15 minutes. You need to constantly stir, otherwise the berry puree will burn. And bottled in sterilized jars.
We cover the jars with a fur coat and leave from 12 to 24 hours in one position.
How to make jelly "Five minutes"
Everyone’s favorite recipe for “Five Minutes” has become popular because, with five-minute cooking, vitamins do not have time to break down, and the skin of the fruit has time to soften and pass the syrup into the pulp. Therefore, whole berries in jam are nourished and elastic.
Not all gourmets like bones in jelly, and for them I will give a recipe when, before cooking, you first need to remove the seeds. For this purpose, we will use a juicer, if you have one. If not, just boil the berries a little with water and grind them through a sieve or cheesecloth. So, too, all the juice with pulp will come out, leaving bones, peel and twigs in the strainer.
Ingredients:
- 3 liters of gooseberry juice
- 3 kg sugar
Gooseberries are passed through a juicer. You will get juice with pulp in the form of mashed potatoes and cake.
We do not throw out the latter, but fill it with water. This will make a very useful fruit drink.
And add sugar to the juice. And put it on the stove to boil.
We wait for the puree to boil and immediately reduce the heat to moderate. We're just taking five minutes. Then remove from heat and wait for the mass to cool completely for at least 6 hours, longer if possible.
Then boil again for five minutes and cool from 6 hours. And again we repeat the five-minute for the third time, but we are already pouring the jam into jars. We take off the foam.
For any of these types of jelly, you can take both overripe and unripe fruits, this will not be strongly felt in the finished dessert. Add such a treat to, or cakes. It will turn out unusual and tasty.
With the onset of the summer season, a hot season of conservation begins for all housewives. Various pickles and jams, fruit platters and compotes - all vegetables and fruits are used. Thick berry jam with a lot of sugar is already a familiar guest on any table, both in autumn and winter. However, sometimes you want to pamper loved ones with something lighter and more unusual. In this case, desserts in the form of jelly come to the rescue. They have a softer and more delicate taste, and in addition, an unusual light structure. Such a dessert will be especially refreshing not from sweet cherries or tart plums, but from sour gooseberries. You can make a classic green berry jelly, or you can supplement and transform its taste with various spices and other fruits.
General subtleties of cooking
Cooking gooseberry jelly is not difficult and does not take a very long time, but it is somewhat different from conventional recipes. The thing is that due to the content of pectin in the gooseberry pulp, it itself is a kind of jelly-like mass. Therefore, when harvesting fragrant fruits for long-term storage, it is worth following some rules.
- Ripe berries are quite sweet on their own, so they don't require a lot of sugar. On the contrary, unripe green gooseberries will give the finished jelly a rather strong sourness, and if this taste is not to your liking, you will have to add more sugar. Overripe soft berries are not suitable for making jelly; it is better to leave them for cooking compote or jam.
- The gooseberry aroma itself is rather weak, and after heat treatment it may disappear altogether. To prevent this, you need to add any fruit acid. It can be obtained from citrus fruits, from sour varieties of apples, or with the help of kiwi pulp.
- Most often, when cooking classic jam, strong spices are not used, since the taste and aroma remain quite saturated. Jelly opens up more room for experimentation, you can mix the fruits of the shrub with vanilla extract, flavor them with mint or sprinkle with cardamom. Lovers of cloves and ginger will also rejoice at the possibility of using these products in the preparation of gooseberry jelly.
- Cooking a jelly-like mass of berries is always carried out in several stages, alternating heating and cooling. As a result of this process, the volume of the finished product is several times less than the original raw material, and this must be taken into account. Being engaged in such conservation for the first time, you just have to stock up on glass containers of various capacities. After the recipe has been tested, it will already be possible to guess how many jars or plates will be needed for the next preparation.
- The thick foam that appears on the surface of the boiling mixture can spoil the taste of even the freshest berries, so it must be removed in a timely manner with a slotted spoon or an ordinary spoon. The jelly should be cooked over low heat so that the sugar does not stick to the bottom of the pan and the moisture does not evaporate too quickly.
The multi-step process itself is quite voluminous, but simple. Peeled and crushed berries are poured with water and covered with sugar. In some cases, pre-brewed sweet syrup is used. The thick mass is simmered over low heat 2-4 times, allowing it to cool and again adding the flame of the stove. After that, the finished jelly is poured into pre-sterilized jars and left to cool and thicken. Some varieties of gooseberries may have more pectin, while others may have less. If the mass does not thicken during languishing, you will have to add a small amount of gelatin purchased at the grocery store.
Selection and preparation of berries
Each housewife has her own criteria for selecting the right fruits for conservation. Someone prefers green and sour berries, someone likes black or red small gooseberries. In fact, the variety is almost irrelevant when making homemade jelly. The only thing it can affect is the high or low content of natural pectin. The main thing when choosing berries is their ripeness and integrity.
For conservation, ripe, but not overripe, fruits of the shrub will be required. They should be smooth, without dents and cloudy film. Berries grown on your own plot are best picked in warm, dry weather, tearing them off the branch without the stalk and excess debris. Fruits purchased on the market or in a store must be carefully sorted out, cleaned of debris and stalks. A dry corolla is best cut off with small scissors so as not to damage the delicate skin of the berry. The berries are thoroughly washed with cool running water and laid out on a clean waffle towel so that excess water is drained from them. Rinse and dry the gooseberries very carefully so as not to crush or crush it.
Recipes
There are no additional ingredients in the classic gooseberry jelly recipe. All you need is ripe red berries and a small amount of sugar.
Compound:
- 1 kg of ripe berries;
- 0.8 kg of white sugar (if a green gooseberry variety is used, then sugar increases to 1 kg);
- 0.8 l of purified filtered water.
The sorted, washed and dried berries are poured into a large saucepan or enameled dish, poured with water and brought to a boil. As soon as the first bubbles appear, the gas must be reduced to a minimum and the berries boiled for about 20 minutes. The hot broth is cooled to room temperature and filtered through a fine sieve or thick gauze, depending on the desired consistency. In order for the jelly to be homogeneous and transparent, only juice is enough; for a denser and more heterogeneous mass, the pulp of the berry is also required. In some cases, even whole gooseberries are placed in the finished jelly, both as decoration and to enhance the taste of the finished dish.
The resulting liquid or thick mass is again poured into a saucepan and heated to a boil. Gradually introduce sugar, stirring the semi-finished jelly well. Thick berry syrup is boiled for such an amount of time that the mass is boiled twice. The consistency of the mixture is still quite liquid, it will harden to a jelly-like state already in the jars. The slightly cooled, but still hot mass is poured into pre-sterilized jars, rolled up and left to cool upside down. After complete cooling, the jars are removed to the pantry or cellar.
In some cases, the natural pectin in the gooseberry itself may not be enough. In this case, you can use recipes that involve the use of an additional thickener. Such jelly can be prepared with gelatin, agar-agar or gelfix. Unlike the first substance of animal origin, agar-agar and gelfix are prepared exclusively from plant ingredients.
For cooking you will need:
- 1 kg of ripe gooseberries;
- 0.25 l of purified water;
- 100 g of gelatin;
- 0.5 kg of sugar (or more depending on individual preference).
First of all, a thick sugar syrup is boiled, in which the berries themselves are laid out, mashed from them, or gooseberry juice is poured. The mass is heated over low heat for 25-30 minutes, after which it is allowed to cool in the same pan. Gelatin is soaked in cool water, and after swelling it is poured into the cooled berry mixture and mixed thoroughly. Bring the mass to a boil and, without letting it cool, pack it in pre-sterilized jars. Banks are wrapped and left to cool upside down, after which they are removed for storage.
– Without cooking
Sometimes you want to make jelly, there is a container, a berry and all the equipment, but there is sorely not enough time. In this case, you can use one of the popular recipes for making gooseberry shakes without long cooking. In addition, with this preparation, the maximum of useful vitamins and minerals that the berries lose as a result of repeated heat treatment will be preserved.
For one of the simplest and most popular recipes you will need:
- 1 kg of ripe gooseberries;
- from 1 to 1.2 kg of white sugar (depending on the variety of berries);
- 0.5 l of purified water.
Washed and peeled gooseberries, sprinkled with sugar, are laid in layers in a deep stewpan or pan. The mixture is poured with water and left in this form for a day. After that, the mass is put on a slow fire, brought to a boil and removed from the stove. Semi-finished jelly is again left in a dark, dry place for a day. The procedure is repeated daily for one week, but every day it takes no more than 5-10 minutes, so the heating procedure can be carried out even during the preparation for work. Already closer to the middle of the week, pectin will begin to stand out from the gooseberries, and the mass will begin to thicken. After the seventh heating, the jelly is transferred to a sterilized container, twisted, turned upside down and sent under the covers to cool.
- Through a meat grinder
Not exactly jelly in its classic sense, but jelly-like jam can be obtained from gooseberries twisted through a meat grinder. To do this, you only need:
- 1 kg of ripe berries;
- 1 kg of sugar.
Peeled and washed berries are lightly dried on a towel and scrolled in a meat grinder. You can also use a juicer, then the mixture will turn out to be more homogeneous, without stones and skins, but more liquid. Sprinkle the twisted mass with sugar and put on high heat until it boils. Boiled jam is boiled for about 5 minutes and immediately poured into prepared containers. During the boil, it is important to constantly stir the mass and remove any foam that forms. Twisted jars are placed on the lid and wrapped in a blanket or towel for a longer and gradual cooling. The cooled jam-jelly is stored in the refrigerator or on the balcony.
- With orange
One of the most successful combinations is the sour taste of gooseberries with sweet orange. Fragrant and sweet citrus gives a great first impression of the dessert, while the sour notes of gooseberries leave a pleasant aftertaste. For cooking you will need:
- 1 kg of gooseberries;
- 2 large oranges;
- 1.2 kg of white sugar.
Gooseberries are peeled, washed thoroughly and dried on a waffle towel. Whole and washed oranges are laid out in a deep saucepan, filled with water and boiled for a couple of minutes. This is done so that the fruit gives as much juice and aroma as possible, and at the same time the bitterness of fresh zest leaves it. Warm citruses are cut and pitted, after which, without removing the peel, they are twisted together with the berries through a meat grinder. Instead of a meat grinder, you can use a blender or a food processor, but a juicer will not work in this case, since the recipe requires fruit pulp, and not just their juice. Fruit puree is mixed with sugar and boiled over high heat for 10 minutes, after which it is poured into containers. Twisted jars are placed upside down under a blanket or towel and allowed to cool. The finished dessert is stored in a dark, dry and cool place.
Such "duets" can be done with any fragrant fruits. Gooseberries go well with raspberries and currants, it will dilute the sweetness of strawberries and set off the tartness of cherries. Someone likes to mix it with apples, banana and even chocolate. Everything is limited solely by imagination and the amount of free time for such experiments.
How to store jelly?
Unlike fresh jelly, which lasts about 2-3 days in the refrigerator, pasteurized jars can keep dessert fresh for up to 1-1.5 years. The main thing is to observe certain rules of conservation, sterilization and storage.
- All utensils in which gooseberry jelly is stored, cooked and preserved should be thoroughly washed. The jars into which the finished dessert is poured and the lids must be sterilized.
- The cooled jelly is stored in a dark, dry and cool place. At the same time, sub-zero temperatures are unacceptable. The optimal conditions are the range from 0 to +14 degrees. It is unacceptable to get direct sunlight on the glass and the lid of the twisted jar. When storing blanks on the balcony, it is necessary to build a small closed rack, put the cans in large boxes or cover them with a thick cloth.
- In order to preserve the jelly for a longer period, you can use a special apparatus that pumps air out of the jar during seaming and creates a vacuum inside. Unfortunately, such a device is not cheap, so not everyone can buy it. A more economical option would be to use additional wax paper lids. Circles cut out with ordinary scissors, matching the size of the inner diameter of the jar, are placed on the surface of the jelly poured into the container. This should be done either on a still hot or already cold jelly, so as not to create temperature differences and not to accumulate moisture droplets under the paper. From above, such containers are closed with a nylon or metal lid and removed for storage.
Thus, there are no particular difficulties or tricks in preparing a light jelly dessert from fresh gooseberries. All you need is to choose a recipe, be patient and start culinary experiments. A sweet dessert with a slight sour aftertaste will become a favorite dish both on the festive table and during evening family tea parties on long winter evenings.
For how to make gooseberry jelly, see the following video.