Cooking delicious gooseberry and orange desserts without cooking. Gooseberries: jam recipes without cooking Raw gooseberry jam for the winter recipes

09.01.2022

How to make gooseberry jam? Recipes for the winter and without cooking are easy to prepare, and gooseberry blanks are unusually tasty and full of vitamins. The beneficial properties of gooseberries do not depend on the variety and color of the berries: each gooseberry is rich in vitamin A, C, E, PP, B vitamins, micro and macro elements - calcium, potassium, iron, zinc, magnesium and phosphorus.

The benefits of gooseberries are enormous, the berries have a diuretic, choleretic and mild laxative effect on the human body, are indicated for high blood pressure, bleeding and menstrual irregularities, gastritis with low acidity and diabetes mellitus. Eating gooseberries strengthens blood vessels and promotes rapid fat burning in obesity, helps fight anemia in pregnant women.

Gooseberries are contraindicated only in patients with gastric or duodenal ulcers, enteritis or colitis. If no one in your family suffers from these diseases, be sure to choose a jam recipe to your liking and prepare this healthy berry.

First, let's talk about how to sterilize jars and prepare gooseberries for harvesting, and then move on to the 6 best jam recipes: five-minute, emerald with cherry leaves, royal with walnuts, with orange, with lemon and raw without cooking. The TestoVed site team hopes that each reader will find a recipe to their liking.

Sterilization of jars and preparation of gooseberries

If the jam rolls up for the winter, regardless of the recipe chosen, before starting cooking, it is imperative to prepare jars and lids. First you need to wash both jars and lids with plenty of soapy water under hot water, and then sterilize them with your preferred method.

Testoved advises. There are many ways to sterilize jars, but one of the simplest and most convenient is sterilization using an oven.

To sterilize the jars, after washing, put them in a cold oven and heat it to 150 ° C. After 15 minutes, turn off the oven and do not remove the jars until you are ready to transfer the finished hot jam into them.

To sterilize the lids, boil water in a saucepan and boil the lids for 2-3 minutes. Turn off the heat and leave the lids in the water until you need them, but at least 10 minutes.

How to remove pits from gooseberries?

For cooking gooseberries, it is better to choose a slightly unripe, strong, with an elastic skin. Gooseberries, like, for example, apricots, are rich in natural pectin, therefore, according to any recipe, jam from it thickens perfectly without adding a store-bought thickener.

Read:, tasty and thick - a detailed recipe + tips.

Some recipes for jam with whole berries require you to remove the seeds (pits) from the gooseberries. To do this, in the washed berries, you need to cut off the tails and the edge of the lower part with a knife or scissors, and then carefully remove the seeds with the tip of a knife, a pin or a hairpin. To make the sugar better absorbed during cooking, the berries can be chipped with a toothpick.

4 hours to prepare

15 min to prepare

280 kcal per 100 g

Five-minute gooseberry jam is the easiest gooseberry harvest recipe for the winter.

Gooseberries are rich in natural pectin, so there is no need to add store-bought thickeners to the workpiece.

Keep in mind that gooseberries are reluctant to release juice, so be sure to add water to the recipe, and it is also advisable to fill the gooseberries with sugar in advance and leave them for several hours, and preferably all night, in the refrigerator.

Ingredients

gooseberries - 1 kg;
sugar - 1 kg;
water - 200 ml.

Cooking

Let's prepare the berry. We sort out the gooseberries, discard the damaged fruits, remove the tails. Rinse thoroughly and lay out on a clean towel to dry. We transfer the dried gooseberries to an enameled pan, cover with sugar and put in the refrigerator for at least 4 hours or overnight, so that the berries let the juice flow.
We take out the pan and fill the berries with water. Put on the stove and bring to a boil over low heat. Pour the remaining granulated sugar, stir with a wooden spatula. Remove foam as needed.
After boiling, cook for 5 minutes on low heat. Remove from heat, leave to cool completely.
We boil the cooled mass again, cook for 5 minutes, then cool. We repeat the procedure for the third time, but do not leave it to cool, but immediately lay out the hot jam in prepared sterile jars and roll it up with metal lids. Turn over, wrap with a blanket and cool. We store in the winter in a cool place.

Emerald gooseberry jam is made from slightly unripe berries. The right gooseberry for emerald jam is large, but with elastic skin, sour in taste. Such gooseberries will keep whole berries in jam.

To make the jam acquire a beautiful emerald hue and fragrant aroma, fresh cherry leaves are added to the recipe.

Ingredients

gooseberries - 1.6 kg;
fresh cherry leaves - 20 pcs.;
water - 2 glasses;
sugar - 1.5 kg.

Cooking

Prepare the necessary ingredients: green gooseberries, fresh cherry leaves, water (preferably filtered) and sugar.
We thoroughly wash the berries, remove the gooseberry stalks and cut off the tails. Cut each berry and remove the seeds. As a result, about 1 kg of peeled pitted berries should remain.
We spread the berries in layers in an enamel bowl of sufficient capacity, alternating with cherry leaves. Fill with cold filtered water and leave for at least 6 hours.
We drain the water through a colander (but do not pour it out!) And let the gooseberries dry a little. Strain water from gooseberries and bring to a boil.
Pour sugar into boiled water and boil the syrup for 3 minutes.
Remove the syrup from the heat and carefully, so as not to burn yourself, put the gooseberries in it. Leave at room temperature for 3 hours.
When the berry mass is infused, again put the pan on the fire and bring to a boil. Boil for 5-8 minutes and remove from heat. Again, leave at least 6 hours. Bring to a boil again, also boil for 5-8 minutes and again leave at room temperature for 5-6 hours. For the last time, cook the jam for no more than 8 minutes.
Pour the jam into sterilized jars and roll up with metal lids. We turn the jars over, wrap them in a blanket and leave to cool completely.

Store the workpiece preferably in a cool place.

Like emerald, royal gooseberry jam is made from slightly unripe berries. For making jam, gooseberries are suitable for both green and red, depending on the desired color of the workpiece.

As in the previous recipe, to achieve a beautiful emerald hue, royal gooseberry jam with cherry leaves is prepared. To do this, the green berry must first be soaked with cherry leaves, and then proceed to make jam.

In the classic royal recipe for jam, walnuts are placed inside each berry, but this is a rather troublesome and time-consuming task, so we will fill only part of the berries with nuts and prepare jam with a surprise.

Ingredients

dense not overripe gooseberries - 1 kg;
walnuts - 200 g (or more if desired);
sugar - 1.1 kg;
water - half a glass.

Cooking

We prepare the ingredients. We wash the berries, clean them from the sepals and stalks, take out the seeds. We don't throw away the seeds. We cut the nuts with a knife not too finely so that a piece of the nut fits into the berry.
We fill the berries with nuts as much as enough. The more nuts you take, the more berries you can fill.
Put the seeds together with the pulp in a saucepan, fill with water and cook for 5 minutes. After five minutes, wipe the seeds through a sieve and discard. Pour sugar into the remaining liquid and bring the syrup to a boil over low heat.
After boiling, put the berries with nuts in the syrup. Mix carefully so that the nuts do not come out of the berries. Bring to a boil again and remove from heat. Leave at room temperature for 8-10 hours without closing the lid.
After the specified time, boil the mass again, and then again set aside for 8-10 hours. Bring to a boil a third time, boil for 5 minutes.
We lay out the jam in pre-sterilized jars and twist with metal lids or cork with nylon. Leave until completely cool. We store in a cool place.

If you have the desire and free time, you can take more walnuts for the recipe and stuff each berry.

Useful gooseberry jam with orange in winter perfectly improves immunity and helps fight beriberi due to the rich vitamin composition of gooseberries and oranges. Oranges, like gooseberries, contain vitamins A, C, E and PP, strengthen the immune system and lower blood cholesterol levels.

Gooseberry jam with orange turns out to be very thick due to the high concentration of pectin in the berry and the gelling properties of orange peels, so there is no need to add thickeners during cooking. Berries are better to take green, slightly underripe, elastic to the touch.

Ingredients

gooseberries - 1 kg;
orange - 1 pc.;
sugar - 1 kg.

Cooking

We thoroughly wash the gooseberries, cut off or cut off the tails. Wash the oranges thoroughly, cut into slices and remove the pits. We don't peel oranges!
Gooseberries, together with orange slices, are passed through a meat grinder until smooth.
We spread the fruit mass in a saucepan, add sugar and bring to a boil. Stir constantly so that the mixture does not burn.
After boiling, remove from the stove and set aside until the mass has completely cooled, at room temperature.
When the jam has cooled, put the saucepan back on the fire and bring to a boil. After boiling, cook for 15 minutes. Hot jam is immediately poured into sterile jars and corked with metal or nylon lids. We turn the jars over, wrap them in a blanket and leave to cool.

You can store jam at room temperature - the acid in oranges will ensure the safety of the workpiece throughout the winter.

Another very useful jam is gooseberry with lemon. Lemon is rich not only in vitamin C, but also in five different B vitamins, carotene and vitamin PP.

It is useful to eat jam not only in winter to combat beriberi, but also all year round - harvesting improves metabolism, strengthens blood vessels, lowers blood pressure and normalizes liver function.

Ingredients

gooseberries - 1 kg;
lemon - half;
sugar - 1 kg;
water - 350 ml.

Cooking

As in the previous recipes, we will first prepare the berries. We sort out the gooseberries, rinse thoroughly, cut off the tails. It is also advisable to prick each berry with toothpicks.
Cook the syrup: in a saucepan, mix water and sugar, bring to a boil. As soon as the syrup boils, put the gooseberries into it. Stir and cook for 20 minutes, skimming as needed.
My lemon, cut in half. One half is peeled and cut into pieces along with the peel. Dip the lemon slices into the pan, mix again and cook over low heat for 10 minutes.

Find out right now:- step by step instructions + cooking tricks.
Immediately lay out on previously sterilized jars, roll up, turn over and wrap. Leave until the jars are completely cool.

If you want a more uniform, jelly-like consistency of the dessert without individual lemon pieces, you can skip the lemons with berries before cooking through a meat grinder.

Gooseberries are famous for their unique vitamin composition, but some of its beneficial properties are lost during cooking. Much more vitamins are stored in raw jam that has not undergone heat treatment.

Such a blank also has a minus - a short shelf life. Jam without cooking is not rolled under the lids and is stored exclusively in the refrigerator.

Ingredients

gooseberries - 1 kg;
lemon - 2 pcs.;
sugar - 1 kg.

Cooking

We wash the berries, remove the tails and rinse well. Lemons are also washed, and then poured over with boiling water. Cut into small pieces and remove the seeds from the lemons.
We pass the berries together with slices of lemon through a meat grinder or chop with a combine. The resulting homogeneous mixture is transferred to a saucepan or bowl, covered with sugar and mixed. Refrigerate for 3-4 hours to dissolve the sugar.
Once again, mix well, lay out in dry sterile jars and close with nylon lids. We store strictly in the refrigerator.

As mentioned above, raw jam is not stored for a long time, so it is better to eat it right away and not leave it until winter.

Friends, what kind of gooseberry jam do you cook? Share your recipes, ideas and feedback with TestoVed in the comments!

But the most interesting, appetizing and healthy jam is obtained from raw berries that are not amenable to heat treatment. However, in order to prepare gooseberry jam without cooking, you need to know some nuances: in order for the sweet dessert to be well stored, you must thoroughly warm all the dishes in advance. So you can avoid getting into the container of pathogenic bacteria. The amount of sugar in this recipe can be adjusted depending on the storage method. If you intend to keep raw gooseberry jam in the refrigerator, you can add 1 kg of refined sugar, and if in the cellar, increase its amount to 1.2 kg.

Ingredients to make live gooseberry jam:

sugar - 1.2 kg
gooseberries - 1 kg

Recipe gooseberry jam without cooking:

We prepare the fruits. We clean them under running water, remove the “tails”, spread them in a thin layer on a linen napkin to remove excess moisture.

Pour the berries into a blender bowl, grind to a puree state. If necessary, use a meat grinder.

Pour the resulting gooseberry puree into a deep bowl.

We pour sugar.

We mix both components, achieving uniformity of the sweet workpiece. We leave the resulting raw jam for 2-3 hours so that the sugar dissolves.

Pour live gooseberry jam into preheated containers, seal tightly, and send to a proper place for storage.

We enjoy a fragrant and healthy dessert throughout the winter months!

Bon Appetit!

Well, in his youth, already somehow not very much. Maybe it just didn't work for me. Study, the army, what kind of jams are there.

Many years passed and one day, when I was visiting, drinking tea with the hosts, I did not recognize the jam, or rather the jam that the hostess served. Of course, I asked what kind of berry the jam was made from. Well, then I felt ashamed. I did not recognize the gooseberry that I loved so much as a child.

Since then, I have become interested in gooseberries again. We started to cook from it jams, jams, compotes, in various versions. Well, as they say, the old love is back. I want to show you several recipes for making various gooseberry jams and jams.

Delicious recipes for the winter. Royal gooseberry jam and other goodies

It is believed that one of the main gooseberry jams is royal or emerald jam. They prepare it differently. Someone puts nuts inside the berries, someone just takes out the seeds from the gooseberries, but we will do the classic.

Gooseberry jam with oranges is also very common. We will also consider it. We also have original jam with additives. And, of course, jam. Let's get started.

Gooseberry jam menu:

Royal gooseberry jam or emerald jam

We will need:

Gooseberries - 500 g.
Sugar - 600 g.
Cherry leaves - 30 pcs.
Water - 2-3 cups

Cooking:

1. Gooseberries for this recipe should be green, unripe, elastic and dense. Gooseberries must be washed and cleaned from the stalks.

2. Cook an infusion of cherry leaves. We leave 6-7 leaves, they will still be useful to us, and send the rest to the pan and fill it with water. Put the saucepan on the fire and bring to a boil. The water will turn a light emerald color. Boil the leaves for 2-3 minutes.

3. Pour gooseberry berries into another pan and pour decoction of leaves filtered through a sieve.

4. The broth should cover the berries completely. Cover with a lid and put in a relatively cool place for 12 hours (not in the refrigerator).

5. After 12 hours, again through a sieve, drain the broth from the berries. Pour one glass of broth into another pan. We don't need the rest.

6. Pour sugar into a saucepan with a glass of broth. Let's make syrup. Put on fire, stir and bring to a boil.

7. The syrup is boiling. Add gooseberries to it. Close the lid, bring to a boil and cook for 15 minutes.

8. After 5 minutes, after we closed the lid, remove it and check how it boils. And since you can’t interfere with the berries, just gently shake the pan from side to side. After a while, you can even lift the pan off the heat and shake it gently.

Be especially careful. Boiling sugar is worse than a hot stove.

9. 2-3 minutes before the end of cooking, add the cherry leaves that we left and did not cook. They should boil with the berry. Dip the leaves into the water with a spoon. They must give us their color.

10. The jam was removed from the stove. We remove leaves from it.

Once again I want to remind you - you can’t interfere with the jam, just shake the pan, gently shaking it.

11. Pour hot jam into sterilized jars.

12. Roll up with sterilized lids.

The jam is ready. We put it in storage.

Happy tea drinking in winter!

Gooseberry jam, a simple but very tasty recipe

Ingredients:

Gooseberries - 2 kg.
Sugar - 2 kg.
Water - 1/2 cup

Cooking:

1. Gooseberries must be sorted out, remove excess debris, remove the tails from the berries on both sides, wash.

2. Pour water into the gooseberries and pour out all the sugar.

Gooseberry jam can be boiled in enamelware.

3. We do not interfere. Shake in a saucepan so that the berries are mixed with sugar and the sugar sinks to the bottom of the saucepan. Just shake the pan from side to side and from bottom to top.

4. We put the pan on the fire. Bring to a boil, reduce heat to low and continue to cook, stirring occasionally.

5. Somewhere in 30 minutes we try to see if it is already ready. We put a drop on the plate, if it does not spread, then the jam is ready. We weren't ready. We try every 10 minutes.

Remember to stir every 3-5 minutes.

6. Finally, 50 minutes after the start of the boil, our jam is ready.

7. While the jam is hot, pour into jars. Pour full jars of jam, because when it cools it will settle a little. We do not close the lids, we are waiting for it to cool down.

8. After cooling, close the lids. Jars and lids must be sterilized.

From this amount, 2.5 liters of gooseberry jam were obtained.

You can not wait for winter, but already enjoy a little.

Bon Appetit!

Raw gooseberry jam with oranges

I don’t know if it’s possible to call this goodies that we will cook now, but for some reason everyone calls it raw jam. Although jam from the word cook.

Ingredients:

Gooseberries - 1 kg.
Sugar - 1 kg.
Oranges - 2 pcs.

Cooking:

1. The gooseberries were sorted out, washed, the tails were removed from both sides.

2. Washed oranges. Cut into large pieces. We removed the peel from half of the slices, the second half was left as is. They were just afraid that if there were a lot of crusts, bitterness might appear.

3. We begin to grind gooseberries and oranges. We will grind in a blender. You can pass through a meat grinder.

4. We chopped gooseberries. We remove all the seeds from the orange, put the oranges both with the crust and without the crust into the blender bowl and chop.

5. Add crushed oranges to ground gooseberries. We mix everything.

6. Pour sugar into the berry. We pour it out little by little, constantly stirring, so it dissolves more easily. Of course, you can pour sugar and mix everything with a blender.

Whenever you work with a berry, use wooden spoons, spatulas.

7. Thoroughly mix everything. We tried it, bitterness is not felt, but we won’t add orange peels anymore, although there are a lot of vitamins there.

8. Leave the jam for 5 hours alone so that the sugar dissolves completely. After five hours, check to see if the sugar has dissolved. If not, mix thoroughly and let stand for more.

9. Sugar has dissolved, pour into jars.

10. Raw gooseberry jam can be prepared in two versions, poured into jars and stored in the refrigerator,

or freeze in containers and make it like ice cream. Also very tasty.

Enjoy.

Happy tea!

Gooseberry jam for the winter with delicious additives

Ingredients:

Gooseberries - 1 kg.
Sugar - 1.2 kg.
Water - 1 glass
Citric acid - 2 tsp without a slide
Seedless raisins - 1 cup
Cinnamon - 1/2 tsp
Ground ginger - 1/2 tsp
Vanilla sugar - 1 tsp

Cooking:

In order to prevent the berries from bursting, we will first do the following:

1. Pour 150 g of sugar into one and a half liters of boiling water and immediately add citric acid. Stir until the sugar is completely dissolved.

2. We prick each gooseberry with a needle. Our sugar has dissolved, the water has boiled again, pour the chopped gooseberries into our lemon-sugar mixture. Turn off the heat and keep the berry in this hot syrup for 2 minutes.

3. Two minutes have passed, our berries have become like olives. Transfer the berries with a slotted spoon to a bowl of cold water. If there is ice, you can add it. Shock chilling prevents the fruit from bursting.

Do not pour out the syrup from which we took the berry. On its basis, you can cook any compote. Yes, and we will need a glass for the base of our jam.

4. Pour the syrup into another container. Pour a glass of syrup separately. Pour a separately poured glass (200 ml) of syrup into the vacated pan and pour 1.2 kg into it. Sahara.

5. Mix sugar with a glass of syrup very carefully with a slotted spoon or spatula and turn on the fire. We turn on the fire small so that the sugar dissolves. As the sugar dissolves, we can add a little fire.

6. The syrup boiled with us, reduce the heat to the very minimum and add a glass of raisins. We took half a glass of dark and half a glass of light raisins. But this is not particularly important. Take what is. We stir.

7. As soon as the syrup with raisins begins to boil again, and this will happen very quickly, almost immediately after you stop stirring, we will add spices. Add half a teaspoon of cinnamon and half a teaspoon of ground ginger. Mix the spices well into the syrup. They must be completely dissolved.

Let's start cooking gooseberries

8. After stirring, our spice syrup will quickly begin to boil again, add the gooseberries there, removing it from the cold water a couple of minutes before. And then turn off the stove. Raise the pan with jam and gently shake it so that the berry is distributed more evenly.

9. Set aside the jam from the stove. Do not close the lid, otherwise it may become steamy. You can put some sticks or skewers on the pan, and parchment paper or newspaper on them so that no midges and dust fly in. We leave for 5 hours.

10. After five hours, we send the pot of jam to the refrigerator overnight.

11. In the morning, bring the jam to a boil again and immediately turn off the fire again and let the berries soak in juice for another 5 hours. Until it cools down completely.

If you have an electric stove, do not just turn off the stove, but remove the pan from the burner.

12. Now we need to boil the jam for the third time, but right before that, add a teaspoon of vanilla sugar to the jam.

13. For the third time, bring the jam to a boil, but continue to cook the third time for 8-10 minutes after boiling, and do not immediately turn off the stove.

14. Completely cool the jam and pour it cold into sterilized jars. Close with sterilized lids.

Our berries turned out whole and transparent. Without triple jam and complete cooling, you will not get such berries.

The jam is beautiful, fragrant and of course very tasty.

Bon Appetit!

Gooseberry jam is very thick and tasty

Ingredients:

Gooseberries - 1 kg.
Water - 1 cup (200 ml)
Sugar - 1 kg.

Cooking:

1. We clean the gooseberries from the tails and wash them. Of course, the work is boring, but what can you do. We fall asleep in a thick-walled pan or cast iron and add a glass of water. Cook until tender over medium heat. Once it boils, cook for another 10-15 minutes. Don't forget to stir.

2. The berry boiled well in 10 minutes. Do not think that we have a cherry, this is a kind of gooseberry. We have two varieties here.

3. Pour sugar into the berry. Mix everything and cook for another 15-25 minutes. We check the readiness by dripping jam on a saucer. If the droplet does not spread, then it is ready. They tried to drip after 15 minutes, the drop spread. After 20 too. And finally, after 25 minutes, the drop no longer spreads, the jam is ready.

4. Grind the berry with a blender.

5. It turned out a jam of good density.

6. Pour hot into sterilized jars. Let the jars cool down in the refrigerator.

7. Here we have such a thick jam. The spoon stands, but stands in the refrigerator, it will be even thicker.

Jam is ready. Smear on bread for the kids, they will be very pleased. I remember myself.

Delicious gooseberry jam is ready.

Bon Appetit!

Video - Gooseberry jam. simple recipe
Video - Candied gooseberries with orange

Happy tea drinking and appetite!

Fragrant, with a slight sourness, dense and juicy gooseberry is a great option for winter preparations. Due to the high content of nutrients and excellent taste, various compotes, jams, jams and jams are made from fruits. In order to diversify gooseberry blanks for the winter, various spices, spices and herbs are added to it. But the most interesting, appetizing and healthy jam is obtained from raw berries with the addition of sugar, which are not amenable to heat treatment. However, in order to prepare gooseberry jam without cooking, you need to know some nuances: in order for the sweet dessert to be well stored, you must thoroughly warm all the dishes in advance. So you can avoid getting into the container of pathogenic bacteria. Sugar is taken in a ratio of 1.2: 1 - there are fewer berries than sugar. A simple recipe for raw gooseberry jam - as always, as detailed as possible and with step-by-step photos.

Ingredients

1 kg of ripe gooseberries of any color;
1.2 kg of sugar.

How to make raw gooseberry jam

To make gooseberry jam without cooking, you need a blender. It is he who will allow you to chop the berries quickly and without much effort. Only prepared gooseberries can be loaded into the blender bowl, and it is prepared as follows: washed, dried, sorted out. After placing the berries in a container, turn on the blender at full power.

After chopping the berries, put the resulting puree in a container about twice as large as the future jam. Then it will be more convenient to mix the berry puree with granulated sugar before decomposing the gooseberry blank into jars. Do not forget to sterilize jars and lids for storing raw jam.

You can leave the future jam for several hours so that the granulated sugar melts. But you still have to mix, and very carefully. After the berry puree becomes a thick sweet mass, transfer the workpiece to jars and twist (screw caps are used). Place in refrigerator.