Gooseberry jelly is a light and at the same time very tasty dessert option that will look perfect on a holiday menu. When you have eaten quite a lot, and you don’t want to burden your body with heavy baked goods, but you still have the desire to try something sweet, then this vomit comes to the rescue. It can be prepared in various ways and supplemented with other berries and fruits.

Small subtleties

1. Jelly can be made from gooseberry juice, from its puree, based on milk, water and even wine.
2. This dessert necessarily includes a gelling agent – ​​gelatin or agar-agar.
3. If you use gelatin in plates, then it must first be soaked for 15-20 minutes in water, and heat treated only after it has swollen.
4. Gelatin powder should be soaked a little longer - about 30 minutes.

   On a note! Today you can find gelatin on sale that hardens faster than usual. On the shelves it is in 10 g bags and for one such bag you need to take about 300 ml of water.

5. If it is overheated, it will lose its gelling properties, so the liquid is heated until this substance dissolves.
6. When using agar-agar, it is soaked in cold water for 40 minutes, after which it is boiled directly into the future jelly.
7. The dessert mold should be cooled and moistened with cold water, and so that the jelly can be easily removed, the molds are immersed in hot water for a few seconds.

Recipes

There are an endless number of gooseberry jelly recipes, and everything can only be limited by your imagination. Today we will provide you with several basic options for this amazing dessert, from which you can create your own original culinary masterpieces.

From fruit puree

Prepare ingredients:

• 210 g berries;
• 80 g sugar;
• 10 g gelatin.

Cooking process.

1. We sort through the fruits, wash them well in several waters and grind them to a puree-like consistency.

   Advice! You can grind gooseberries using different methods: in a blender, using a meat grinder or a grinding machine. Choose the one that is more convenient for you!

2. Soak gelatin in cold water.
3. Add a little water and sugar to the berry mass and bring everything to a boil, remove from the stove.
4. Without stopping stirring the puree, add the swollen gelatin to it and wait for it to completely dissolve.
5. Pour the dessert into molds and send to a cool place.

With gooseberries and milk

Prepare ingredients:

• 510 ml milk;
• 310 g sugar;
• 150-175 g of berries;
• 50 g gelatin;
• 50 ml water.

Cooking process.

1. Pour the gelatin with water and wait until it swells, heat it over the fire until completely dissolved and leave to cool.
2. Combine milk with sugar and bring to a boil.
3. Add a gelling agent to the milk.
4. Blanch the gooseberries for 5 minutes, rub them through a sieve and add to the milk mixture.
5. Pour the jelly into molds and refrigerate to thicken.

With milk and fruits

Prepare ingredients:

• 500 ml milk;
• a glass of sugar;
• 4 teaspoons gelatin;
• 10 g vanilla sugar;
• 400 g berries.

Cooking process.

1. Combine two types of sugar, add milk and bring everything to a boil.
2. Fill the gelatin with water and after it swells, add it to the milk.
3. Stir everything thoroughly until the gelatin is completely dissolved.
4. Cut the gooseberries into halves and place them in molds, fill them with milk mixture and refrigerate.

Gooseberries with wine

Prepare ingredients:

• 400 g gooseberries;
• 250 ml dry wine;
• 1 tablespoon sugar;
• 25 g gelatin.

Cooking process.

1. Pour sugar into a saucepan, pour wine over it and bring everything to a boil.
2. Add clean berries to the wine syrup and continue cooking the mixture for about 3 minutes.
3. We take the fruits out of the wine and place them in glass forms or glasses.
4. Dip the gelling powder into the wine, heat the mass to 60° and leave to cool.
5. Pour liquid wine syrup over the fruits and place in the refrigerator.

With oranges – option number 1

For gooseberry and orange jelly you need:

• 300 g gooseberries;
• 450 g oranges;
• 160 g sugar;
• 35 g gelatin;
• 1 g citric acid;
• 700 ml water.

Cooking process.

1. Wash the oranges thoroughly, remove the zest with a sharp knife and squeeze out the juice.
2. Soak gelatin in water.
3. Combine water with sugar and cook syrup.
4. Add zest and gelatin to the hot syrup, stir until the latter is completely dissolved.
5. Add orange juice and citric acid.
6. Wash the berries, cut them into two or four parts and add to the rest of the ingredients.
7. Mix the mixture and pour into cooled molds.

With oranges - option No. 2

Prepare ingredients:

• 1 large orange;
• 150 g gooseberries;
• 2 glasses of water;
• a glass of sugar;
• 1 tablespoon gelatin.

Cooking process.

1. Wash the orange thoroughly, remove the zest and cut out the fillet.
2. Add half a glass of sugar to the orange fillet and leave until the juice comes out.
3. Blanch the berries and rub through a sieve.
4. Combine the remaining sugar with water, zest, and berry mass and bring to a boil.
5. Add pre-soaked gelatin, stir the mass until it is completely dissolved and pour in the juice released from the pulp.
6. Pour the jelly into the molds, leaving ¼ of it in a separate bowl.
7. Place the molds in the cold.
8. Place the orange fillet on the frozen jelly and pour in the remaining syrup, then put it back into the cold.

From gooseberry juice

• 5 cups gooseberries;
• 25 g gelatin;
• 100-150 g sugar.

Cooking process.

1. Pass the gooseberries through a juicer or a meat grinder, then squeeze the juice out of the resulting mass using gauze. You should get about 3 glasses of juice.
2. Soak the gelling powder in cold water and leave for 30 minutes.
3. Bring the juice to a boil, dissolve the sugar in it, remove from heat and add gelatin, constantly stirring the mixture with a spoon.
4. Strain the mixture through a sieve and pour into molds.

Making gooseberry jelly is extremely simple. We have given you only a small impetus for a flight of fancy - the rest is up to you! Dilute recipes with new ingredients and delight yourself and your loved ones with the taste of new dishes!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Updated: 15-11-2019

Gooseberry is a unique berry. Depending on the variety, the berry may differ in size, color and taste. Some fruits are very tiny and covered with thin fibers. Others have the size of a plum and a glossy surface. People use the berries to prepare culinary masterpieces. There are many recipes for gooseberry jelly for the winter. The berry does not have a bright color and a weak taste, and therefore combines ideally with other products.

Gooseberries are different from other berries. Under the transparent skin there is a jelly-like pulp. It is used to make compote, preserves and jam. The most suitable preparation method is jelly.

Features of preparing gooseberry preparations:

1. To prepare the dish, it is necessary to select only ripe fruits without visible damage or stains.
2. Gooseberries have a delicate aroma, which may disappear completely when cooked; adding acid helps prevent this.
3. When preparing, use light seasonings: vanilla, mint, cardamom.

Product selection and preparation

For jelly, you will only need ripe fruits, which during ripening have managed to accumulate useful substances and natural gelling components.

The berries come in red, black and green. Any type of jelly will do. The color of the fruit gives the finished jelly a certain shade.

Berries should be picked in dry weather. If they were purchased at the market, they must first be sorted out and any leaves and twigs removed.

Reject fruits that are damaged or have visible spots.

Use scissors to cut off the dried crown and tail.

How to make gooseberry jelly at home

Gooseberry preparations are tasty and healthy. Jelly will appeal not only to adults, but also to children.

No cooking

With any heat treatment of fruits and berries, a large amount of useful substances is lost. You can preserve maximum vitamins by preparing raw jelly.

List of ingredients:

• berries - 1 kg;
• sugar - 1 kg;
• water - 500 ml.

Cooking method:

• Pre-prepare, wash and dry the fruits. Excess liquid is inappropriate.
• Place the gooseberries in a container and sprinkle with sugar, add water and leave for a day.
• Bring the mixture to a boil over low heat, but do not boil. As soon as the water boils, turn off the fire. Cover with a lid and cool.

• The next day, repeat the procedure.
• Continue this way for 5 days. The pectin released from the gooseberries will make the syrup jelly-like.
• Pre-prepare jars and lids. An easy way is to heat it in the oven.
• Boil one last time and pour into prepared jars.
• Seal tightly.

With pectin

List of ingredients:

• berries - 2 kg;
• sugar - 2 kg;
• pectin - 20 g.
• vanilla.

Follow the step-by-step instructions:

• Pass the prepared fruits through a meat grinder.
• Add sugar, stir and put on fire.
• Bring to a boil and cook for 10 minutes, stirring.

• Cool.
• In a separate container, mix pectin, sugar and vanilla.
• Bring the cooled jelly to a boil and cook for another 10 minutes.
• Spread and roll up.
• Allow to cool under a warm blanket. In this case, the jars must be placed on the lid.

With orange

To enhance the taste, additional ingredients can be added to gooseberries.

Grocery list:

• berries - 1.5 kg;
• orange - 3 pcs.;
• sugar - 2 kg.

Cooking method:

1. Carefully sort through the fruits, discarding leaves and small debris.
2. Wash the oranges and pat dry with a towel.
3. Pass berries and citrus fruits through a meat grinder.
4. Mix the puree with sugar and put on fire.
5. Make jelly. To do this, stir the mixture periodically for half an hour and skim off the foam.
6. Pour into containers and seal.

With gelatin

To get good results, many people use gelatin. It is important not to overdo it, as this will affect the taste.

Products:

• gooseberries - 2 kg;
• sugar - 2 kg;
• gelatin - 40 g.

Cooking method:

1. Turn the berries into a puree using any convenient method.
2. Pour in sugar and mix well.
3. Pour boiling water over gelatin and allow time to swell. How to dilute correctly and in what proportion is indicated on the package.
4. Bring the puree to a boil and simmer over low heat for 30 minutes.
5. Cool slightly and pour in gelatin. Keep stirring over low heat, avoiding boiling.
6. Cook for 2 minutes.
7. Fill the jars and let cool.

Through a juicer

Ingredients:

• berries - 2 kg;
• sugar - 2 kg;
• water - 1 l.

Cooking method:

1. You can extract juice by passing it through a juicer.
2. The juice can be with pulp, but cleared of seeds and peel.
3. Add remaining ingredients and stir. Use a wooden spatula to make jam.
4. Bring to a boil and cook for 40 minutes.
5. Let cool and boil again for 10 minutes.
6. Fill containers and seal tightly.

In a slow cooker

If you need to quickly prepare puree, a slow cooker will help. Cooking lasts for two hours, and there is no need to control the process.

Products:

• gooseberries - 2 kg;
• sugar - 2 kg.

Cooking method:

1. Grind the berries in any convenient way.
2. Place the puree in a multicooker bowl and add sugar.
3. Set the “quenching” mode, time - 2 hours.
4. When the puree boils, be sure to do the following: remove the foam and close the lid.
5. A beep indicates the jelly is ready.
6. Pour into prepared containers and seal with metal lids.

With red currants

Ingredients:

• gooseberries - 1 kg;
• red currant - 1600 g;
• water - 400 ml;
• gelatin - 100 g;
• sugar -1200 kg.

Cooking method:

1. Sort the berries, rinse and dry.
2. Squeeze the juice using a juicer or grind through a sieve.
3. Add sugar and distribute it evenly throughout the mixture.
4. Add gelatin, mix and leave to brew.
5. Cook, stirring continuously, without letting it boil.
6. Pour into containers and seal.

Through a meat grinder

The easiest and most affordable way to prepare jelly is through a meat grinder. This recipe was also used by grandmothers.

Ingredients:

• berries - 1 kg;
• sugar - 1 kg.

Step-by-step instruction:

1. Initially, wash the fruits and cut off the tails.
2. Next, grind in a meat grinder.
3. Add sugar and put on fire.
4. Bring to a boil and simmer for half an hour. The last ten minutes must be stirred continuously to prevent the jelly from sticking.
5. Cooking time may require either less or more. It all depends on the desired thickness.
6. Check the readiness of the jelly drop by drop. If it does not spread, the jelly is ready.

With mint

You can get a tasty and aromatic jelly by adding mint during preparation.

Required Products:

• gooseberries - 2 kg;
• sugar - 2 kg;
• mint - 6 leaves.

Cooking method:

1. Pass the peeled, washed and prepared berries through a meat grinder.
2. Add sugar and stir everything thoroughly.
3. Put on fire and boil for 45 minutes.
4. Stir the mixture periodically.
5. When the jelly is ready, add mint and let sit for a few more minutes.
6. Pour into containers and roll up.

With lemon

The preparation cannot be heat treated; it is a storehouse of useful vitamins that the body needs in the winter.

Ingredients:

• gooseberries - 1 kg;
• sugar - 1 kg;
• lemon.

Cooking method:

• The ideal option is burgundy, sweet gooseberries.
• Sort through the gooseberries and remove the stems. It is more convenient to use scissors.
• Rinse several times, the last water should be clean.

• Remove excess liquid, spread in one layer on a towel and let dry.
• Wash the lemon and cut into pieces. If there are seeds, they must be removed.
• Grind the berries in a meat grinder first, and then the citrus.
• Mix everything well and leave. Sprinkle a 0.5 cm layer of sugar on top. Cover with plastic lids or cover with parchment paper and tie.

Seedless

Products:

• berries - 2 kg;
• sugar;
• water - 1 tbsp.

Cooking method:

• Prepare the fruits, put them in a saucepan and add water, boil.
• Make a small fire, cover with a lid and steam until the berries release juice.
• Crush the berries with a masher.
• You can get seedless jelly by grinding it through a sieve.
• Squeeze out the resulting waste again with gauze.

• Measure the amount of juice. For half a liter of juice you need 400 g of sugar.
• Add sugar and mix everything well.
• Cook for 40 minutes, skimming off the foam.
• The jelly should reduce by half. The foam should stop forming.
• Fill the prepared container and seal.

How much and how to store jelly

If all preservation rules were followed when closing the jars, the jelly can be stored for 2 years.

With the onset of summer, housewives begin making sweet fruit preparations for the winter. This is jam or jam made from cherries, strawberries, currants, apricots, apples or other berries. Sometimes you want to move away from your usual dishes and cook something new. Gooseberry jelly prepared according to different recipes will help diversify the assortment on the shelves, in the cellar or pantry.

This dessert has a delicate and weightless structure and retains a light berry flavor. Preparing the preserves does not take much time. And there are no special rules that will be beyond the control of the hostess. All that is required is to follow certain nuances so that gooseberry jelly becomes a regular guest on the table.

Features of preparing gooseberry jelly for the winter

Jam and jelly are two types of preparing berries for the winter, which should not be confused. The sweetness is often called jam, as it has a thick consistency. The presence of individual berries will only make it more interesting. In addition, this feature is liked by chefs and those for whom they cook.

To prepare gooseberry jelly, cooking must take place in several stages. The heat treatment is changed several times by complete cooling. As a result, the mass turns out to be slightly less than at the initial stage of preparation. In order not to spoil the taste of the jelly, during cooking you should remove the foam and cook over low heat.

Product selection and preparation

Green gooseberries are different from other berries. It is used to make compotes, jam or freeze it. It is suitable for fresh consumption. The most suitable way is to prepare gooseberries in the form of jelly. This option practically does not change the structure of the berry.

To make jelly, you must adhere to a number of rules:

• Using unripe berries adds a sour note to the mixture. In this case, add a little more sugar or honey depending on the recipe.
• Spoiled berries - damaged or with a cloudy film - are not suitable for jelly.
• Using scissors, remove the dry corolla and green stalk.
• To ensure that gooseberries do not lose their taste and aroma, they are enhanced with various ingredients. These can be other fruits and berries with sourness.

Strong spices are not recommended so as not to upset the flavor balance. You can also make it from red and black gooseberries. The variety is the last thing you need to think about. Gooseberries must be ripe so that they contain a large amount of vitamins and other useful substances.

How to make gooseberry jelly at home

Preparing gooseberries for the winter at home is a process that even a beginner can handle without missing a single nuance during preparation. There are a lot of recipes for cooking. The cooking method affects the taste. The jam contains classic ingredients - water, berries and sugar, as well as spices and seasonings - cinnamon, cloves, mint and more.

No cooking

To preserve the taste of the berries and their unique aroma, you can do without cooking. The absence of heat treatment also guarantees an almost complete composition of nutrients. To make jelly you will need the following ingredients:

• gooseberries - 1 kg;
• sugar - 1 kg.

Instead of sugar, honey is added, the taste is no worse. Without boiling, the dessert will become even thicker and healthier. To eliminate small midges, dust and dirt, gooseberries are soaked in water. After selecting the best berries, excess moisture is allowed to evaporate.

Then the fruits are crushed in any convenient way and mixed with honey or sugar in a saucepan. The mixture is left for 10 hours to completely dissolve the sugar, stirring no more than once an hour. As soon as the jelly resembles a homogeneous consistency, it is put into jars and sent to the refrigerator.

Storage containers must be sterile. If you adhere to this condition, you can extend the shelf life.

With pectin

To better thicken the jelly for the winter, you can use pectin, a thickener of natural origin. It does not affect the quality of the final product, as it has no smell or taste. How to use it is indicated in the step-by-step instructions on the back of the package. But when preparing gooseberry jelly, it is added to the warm mass after cooking.

With orange

To ensure good storage of the jelly, a large amount of sugar is added during cooking. Despite this, not everyone enjoys overly sweet foods. To remove excess sweetness without reducing the amount of sugar, you need to cook the dessert with orange. Moreover, the ingredient is used in the preparation of raw jelly. A medium-sized orange is enough for one serving.

With gelatin

Gooseberry is a berry with which you can make jelly-like jam. Sometimes you want it to be even thicker. To achieve the desired result, you have to use a trick - add gelatin. Under the influence of this substance, the jelly hardens well and obtains the necessary consistency. Before adding gelatin, boil the mass and allow to cool slightly. Then they are boiled with a portion of gelatin, after which they are rolled into jars.

Through a juicer

This device is necessary to obtain the juice from which jelly is made. During processing, the berries are separated from the peel and grains. The result is only liquid with a small amount of pulp. To make the juice more liquid, it is passed through the juicer several more times.

In a slow cooker

You can make gooseberry jelly for the winter using a slow cooker. Some models provide “Jam” functions, which makes the cooking process easier for housewives. To do this, pour the chopped berries or juice into a bowl and add the rest of the ingredients. After cooking, the finished mass is poured into jars and rolled up.

With red currants

During cooking, certain varieties of gooseberries lose a barely noticeable taste, and the color becomes cloudy. In this case, it is recommended to combine berries with other ingredients. The jelly acquires its bright color and sourness after adding red currants. During the cooking process, several currants are added to the juice, which makes it even more interesting.

This device is available in every housewife’s kitchen, and when preparing gooseberry jelly it simplifies the work. Using a meat grinder, the berries are crushed and covered with sugar, leaving for 3-4 hours. During this time, the gooseberries will have time to release their juice, and the sugar will practically dissolve. After this, start cooking to bring the mass to readiness.

With mint

Gooseberries may lose their taste during cooking, since it is very subtle and the aroma is barely perceptible. Mint will come to the rescue in this matter. Just a few leaves will make the jelly fresh and fragrant. The jam turns out tasty and fresh, which is so necessary on cold winter evenings.

With lemon

The taste of gooseberries is devoid of excessive acidity and sweetness. It is tender, and during the cooking process it becomes too sweet after adding sugar. Lemon will help remove the sweetness and add sour notes to the jelly-like mass. Gooseberry jelly with lemon has an unusual taste that will definitely appeal not only to your family, but also to your guests. In addition, it lightens the jam, which is also nice.

Seedless

The gooseberry berry is covered with a skin that stores tender pulp and barely noticeable seeds. To obtain a jelly mass without seeds and skin, use various devices - a juicer, gauze or a sieve. You can grind the berries using a meat grinder, and then use gauze. Light fabric, assembled in several layers, will prevent seeds from getting into the jelly.

Few people eat gooseberries fresh, but preparations made from them for the winter are in demand. One of the preservation options is jelly. Gooseberries contain a lot of pectin, so during the cooking process the mass gradually thickens and acquires a jelly-like consistency. This refreshing delicacy is incredibly tasty; it is ideal as a filling for pancakes, pies and croissants. Winter jelly from gooseberries can be prepared in different ways. We will look at recipes that involve twisting gooseberries through a device such as a meat grinder. In the “Popular Health” collection you will find the simplest recipes and recommendations for them.

Gooseberry jelly through a meat grinder (with pulp)

Us will be needed: kilogram of gooseberries, the same amount of sugar.

Gooseberries must be washed thoroughly. Remove the stalks as desired; many housewives leave them. Pass the berries through a fine-hole grinder to obtain a homogeneous mass. Now we need a pan (necessarily enameled) with a lid. Pour fruit puree into it. Turn on the heat, make sure that the gooseberries do not burn on the bottom, stir the puree. It is better to cover the container with a lid; under the influence of steam, the mass will release juice faster and soften. Now add sugar and start stirring the puree from bottom to top until it boils. When the mixture begins to boil, reduce the heat slightly and skim off the foam. Your task is to boil the gooseberry puree to the desired thickness (30 minutes or more). How do you know when the treat is ready?

1. The volume of the mass has decreased by a third or more.
2. A small amount of the product does not spread over the plate, but solidifies when cooled.

The finished treat should be poured into sterilized containers and rolled up. This jelly can be stored without using a refrigerator for a long time, provided that you properly process the jars and lids, and also screw the product well.

Recipe for jelly without pulp

Prepare 1 kg of gooseberries and 700 g of sugar, and we also need a third of a glass of water.

Sort the fruits, wash them, and pass them through a meat grinder. Place the pulp in a saucepan and add water. Turn on the fire. Cover the pan with a lid. Wait until the mixture begins to boil. After exactly three minutes, remove the puree from the stove. Now the berry mass is soft enough, we will grind it to remove seeds and coarse particles.

Our task is to obtain clean transparent pulp with juice. Take a sieve and put gauze inside. Place the gooseberries in portions into a sieve and rub thoroughly with a spoon. The tender mixture will drain into a pan placed under a sieve. Process the entire volume of fruits, squeeze out the juice through cheesecloth. There is a lot of pleasant consistency left in the pan, and that is what we will work with.

Put it on the fire, add sugar. Stir the fruit puree constantly, and after it boils, skim off the foam. Now the jelly needs to be boiled. Do this for about 40 minutes over medium heat, remembering to stir. There is still time to prepare the jars. Sterilize them in any way, do the same with the lids. The shelf life of the product depends on the quality of the dishes. When the volume of the mass has decreased by about a third from the original, begin canning. Be sure to make sure that the twist is done well by turning the cans over. If the lids leak air, they will soon swell. Correct errors immediately so you don’t regret damaging the product later.

Gooseberry jelly with added gelatin, without cooking

Ingredients: 1 kg gooseberries; 700 g sugar; water – 100 ml; gelatin – 3 sachets.

Wash the gooseberries and grind them in a meat grinder. Sprinkle the resulting slurry with sugar and leave for 3 hours. The fruits will gradually release juice. When this happens, put them on the fire. Do not allow the puree to burn; stir the contents of the bowl periodically. Bring the future jelly to a boil. Now you need to soak the gelatin in 100 ml of boiled chilled water. After swelling in a water bath, heat the gelatin and try to completely dissolve the granules. This is very important, otherwise they will stick together and form lumps, and we don’t need that.

Cook the jelly for 5 minutes, skimming off the foam. Turn off the stove. After 15 minutes, pour in gelatin in a very thin stream. Stir the mixture intensively over the fire for a while so that the food additive is evenly distributed in the fruit mass. Pour the product into jars and screw. Jelly prepared according to this recipe for the winter should be stored in the refrigerator after it has completely cooled at room temperature. In a warm place it can gradually ferment, since the delicacy was not subjected to prolonged cooking due to the presence of gelatin in it.

Note. In a similar way, prepare gooseberry jelly with the addition of pectin (the additive is combined with sugar before adding it to the product). The gelling component can be “Zhelfix” (one sachet is designed for a kilogram of fruit mass), as well as special sugar, which is called gelling sugar.

As you can see, anyone can make gooseberry jelly. The berries of this crop contain a lot of natural pectin, so the mass will thicken on its own if you boil it for at least half an hour. During short-term heat treatment, it is necessary to add gelling components to the dessert. Try preserving at least 1-2 jars of aromatic jelly for the winter using a meat grinder. I'm sure you won't have to regret wasting your time.

Housewives prepare not only pickles for the winter, but also a lot of different jams from healthy berries and fruits.

This list of gooseberry preparations and recipes for the winter includes: jelly, confitures and other sweets made from this berry.

Gooseberry jelly for the winter without cooking

During heat treatment of any product, some of the very beneficial properties and vitamins are lost. Therefore, it is recommended to prepare at least one piece according to the recipe without cooking. For gooseberry jelly you will need:

• Berries – 1 kg;
• Water – 0.5 l;
• 1 kg sugar.

To prepare gooseberry jelly for the winter without cooking, the berries are sorted, washed and all the stalks are cut off. In a large bowl or saucepan, add the prepared gooseberries, sprinkle with sugar and fill with water. In this form, the berries stand for a day, after which we place the container with gooseberries on the stove. We boil the contents, but do not cook. When the water boils, turn off the fire immediately. Remove the pan from the heat, covering it with a lid.

On the second day we repeat everything again - boil without cooking and remove from the stove. After stirring the berries with a wooden spoon, set them aside again. This procedure will require patience, as it needs to be repeated throughout the week. During this time, the pectin contained in gooseberries will do all the work. Sugar-berry syrup will turn into a jelly-like mass.

This way you get jelly with whole berries and clear syrup. On the 7th day after the last boiling of the berries, the jelly is placed in sterilized jars and rolled up.

Gooseberry jelly with orange for the winter

You can add other ingredients to gooseberry jelly, thereby making the delicacy even more healthy, and most importantly, aromatic and tasty. Gooseberries combine well with other berries and fruits. For gooseberry and orange jelly we take:

• Orange – 3 pcs. (medium fruits);
• Gooseberries – 1.5 kg;
• 2 kg granulated sugar.

We sort through and remove the stems from the gooseberries. Place the washed berries in a colander. We also wash the oranges and dry them with a towel or napkin. Then the fruit is cut into slices. We now pass the prepared oranges and gooseberries through a meat grinder, obtaining a homogeneous consistency.

In a saucepan, mix the berry puree with sugar and bring to a boil. Cook the mixture for 25 minutes, stirring occasionally, over low heat. After the time has passed, pour the jelly into clean, dry jars (sterilized) and seal. Gooseberry orange jelly is ready for the winter!

Gooseberry confiture for the winter

To prepare confiture, it is better to take ripe gooseberries, as well as regular sugar. We wash the berries, remove the stems and place them in a saucepan. Add a little water to prevent the gooseberries from burning and simmer over low heat until the berries are soft. Then drain the water and grind the gooseberries through a sieve.

Pour sugar into a uniform puree in the following proportion: 1 part sugar to 3 parts puree. Put the mixture back on the fire and boil. Next, reduce the heat and cook until it turns red, periodically skimming off the foam. Place the finished confiture into sterilized jars, covering them with parchment. The paper must be soaked in vodka in advance. Now seal and store in any cool place.

A simple recipe for gooseberry jelly for the winter

For housewives who want to know how to do everything, it is recommended to pay attention to the basics with traditional recipes for preparing sweets for the winter. Among them there is a classic method of preparing jelly with boiled gooseberries. For it you need to prepare the following ingredients:

• Berries – 3.5 kg;
• 2 kg granulated sugar;
• 1 tbsp. water.

We prepare the berries as in all recipes - wash, sort and place in a colander or sieve. Pour some water into clean berries and place on the fire until it boils. Then you need to reduce the flame and steam the berries until the gooseberries soften and release juice. Now turn off the heat and crush the berries.

After this, you need to grind the berries through a sieve, getting rid of the peel and seeds. In order not to lose a drop of vitamins, the cake can also be squeezed through cheesecloth. Or you can cook compote from it. About 2.5 liters of juice should come out of the berries, which we pour into the pan and boil again.

If there is less or more juice, you need to take 800 g of sugar for each liter of juice. Now pour the sugar into the pan and stir well until all the sand dissolves. Cook the mixture over low heat for about 40 minutes, skimming off the foam. At the end of cooking, you can start sterilizing the jars.

The process will be completed when the jelly has reduced three times and the foam stops appearing. For accuracy, you can check the readiness in the traditional way by dropping it on a saucer. If the drop does not spread, the jelly is ready. You can roll them into jars and send them to winter in any cool place, for example, in a cellar.

If you want to get a thicker jelly, it is recommended to boil the berry mass for about one and a half hours. Bon appetit and good luck with your preparations!

Gooseberry jelly for the winter through a meat grinder

Not everyone likes jams, jellies and confitures with small pieces of berries or seeds. To get crystal clear gooseberry jelly without seeds and tails, you need to use only the juice from it. To do this, take berries and sugar in the following quantities:

• Gooseberries – 1 l;
• 0.5 liters of sugar.

We wash the berries and grind them in a meat grinder, you should get a homogeneous berry puree. After this, you need to extract juice from it. This can be achieved by grinding the mass through a sieve, or twisting the juice through cheesecloth. The last method is more reliable, then not a single bone will remain.

Add granulated sugar to the resulting liquid and place the pan on the stove. Bring the mixture to a boil on the stove, then cool it. That's it, the jelly is ready, now all that remains is to divide it into clean, sterilized jars. You can store the treat in the refrigerator. Thanks to the natural pectin in gooseberries, the mass will thicken over time and you will get an excellent jelly without gelatin.

Gooseberry jelly for the winter with gelatin

Despite the fact that gooseberries themselves are great for making thick jelly, sometimes you want to get an even more gelling effect. In such cases, you can add gelatin to the treat. With it, the sweetness hardens well and has the desired thick consistency. We take products in the following quantities:

• 1 kg gooseberries;
• 250 ml water;
• Gelatin – 100 g;
• 100 g sugar;
• Vanilla – 1 stick.

As with any other recipe, the first step is to remove the stems from the berries and rinse them in cold water. Next, place the gooseberries in a colander to drain the unnecessary water and dry the berries. Now pour the prepared amount of water into the pan, add sugar and, stirring, bring to a boil.

When all the sugar crystals have dissolved, you can put the gooseberries in the water. Bring the mixture with the berries to a boil again and simmer over low heat for about 10 minutes. Now turn off the heat and leave the mixture to cool. Vanilla and gelatin are added to the already cold gooseberries.

The mass is sent back to the burner and brought to a boil for the third time. At this time, stir the jelly while cooking. After 4 minutes, remove the treat from the stove and divide into sterilized jars. The rolled containers are wrapped in a warm blanket and left there for a day until they cool completely. You can store the jelly in a cool place.

Gooseberry and raspberry jelly for the winter

Fresh berries are always tasty and healthy, but in winter you can’t always enjoy them. Therefore, preparing jelly from two berries at once will save both time and storage space, and will also increase the beneficial effect of its use. To do this we take:

• Raspberries – 1 kg;
• 0.5 tbsp. water;
• Gooseberries – 1 kg;
• Granulated sugar – 1 kg.

Place the washed and sorted berries into a saucepan, add a little water (0.5-1 tbsp) so that the berries do not stick during the cooking process, and send them to low heat. Bring the berries to a boil and steam the berries under the lid until they all burst and release enough juice. After this, the pan must be cooled sharply.

You can place the pan in an even larger container with cold water. Ideally, you need to place it in running water. The cooled berries then need to be mashed and, placing them in a colander lined with several layers of gauze, squeeze out the juice. Place the container with the juice on the stove and evaporate it by half over low heat. After about this you should get 1 kg of juice.

Pour sugar into the juice, boiled by half (it should be equal to the juice) and place on medium heat. During cooking, about 10 minutes, the sugar should dissolve. Stir constantly with a wooden spoon. After this, pour the still hot delicacy into jars. It is advisable to take small and low jars.

To help the jelly set better, you can leave it in open containers overnight to cool and set. Cover the top of the jars with gauze. The next day, close the jars with lids and put them in the refrigerator. If the containers are sealed, then they can be stored in the pantry.

How to make gooseberry jelly for the winter - subtleties and tricks of the process

Like any other jelly, gooseberry delicacy needs to be prepared, observing certain rules and following the recommendations of experienced housewives.

Subtleties and secrets of making jelly:

• The berry must contain a sufficient amount of natural gelatin - pectin. In gooseberries the substance is most expressed. By combining it with other berries you can even increase the amount of natural gelatin.
• To check the level of pectin in the berry, you need to shake gooseberry juice (1 tbsp) with alcohol (2 tbsp) in a glass. Pectin tends to thicken quickly, so if 1-2 large clots form in a glass, there is enough pectin. Small lumps and a complete absence of sediment in the glass indicate a low pectin content in the berries.
• It is very important to maintain the proportions of berries and sugar. The pectin content affects the required amount of sugar; the more of the first, the more of the second is needed. For approximately 1 liter of juice you need at least 0.5-0.7 kg of granulated sugar.
• It is recommended to use wide dishes, preferably enameled, for cooking.
• Do not overcook foods, as long-term heat treatment destroys pectin.
• If necessary, add gelling components, this should be done at the end of cooking. Before this, the gelatin must be soaked and strained.
• You can wrap sealed containers with jelly to cool, but you cannot turn them over. Otherwise, the gelling process can be disrupted.

This is how easy it is to make gooseberry jelly for the winter. Choose any recipe and head to the kitchen for a culinary masterpiece!