Jelly from gooseberry is the leader among such sweet billets for the content of valuable vitamins and nutrients. In addition, the presence of a sufficient amount of pectin in berries will make it possible to obtain the desired jelly texture of the treat even without the use of appropriate additives.
How to make jelly from gooseberries?
Prepare the most delicious jelly from gooseberries will help a time-tested and well-proven recipe and the right advice.
- For the preparation of delicacies choose ripe or slightly unripe berries, rinse them, relieve the stems and tails.
- Mashed or chopped gooseberry is supplemented with a small amount of water or sugar syrup and warmed until softened, trying not to allow the workpiece to boil violently.
- At will, the berry mass admixed with water is wiped through a sieve, thus eliminating the seeds and peel from the berries.
- Sweetened according to the recipe, gooseberry mass is cooked on a quiet fire until thickened or 5-10 minutes, then it is packaged in sterilized jars and wrapped upside down for slow cooling and self-sterilization.
- Natural pectin is destroyed by prolonged cooking or it may not be enough to get the right density of sweetness. Then thicken jelly from gooseberry can be diluted in water gelatin.
How to make jelly from gooseberries for the winter?
Simple jelly from gooseberry for the winter is prepared without unnecessary zatey, without requiring special time or effort from the mistress. The main thing is to select quality berries, prepare them properly and mix them with water and sugar, warm until softening and obtaining a thickened berry mass. In the process of heating and cooking, the contents of the vessel must be ground by a crush.
Ingredients:
- gooseberries - 1 kg;
- purified water - 0.5 cup;
- granulated sugar - 1 kg.
Preparation
- Gooseberries are poured with water and heated with moderate heating until softening.
- Wash the berry mass, add sugar and heat the workpiece for 3-5 minutes.
- Spread jelly from gooseberry on sterile vessels, cork.
Jelly from gooseberry for the winter through a meat grinder
Prepare a delicious jelly from gooseberry for the winter will succeed, having executed the following recipe. In this case, prepared berries washed and removed from the tails are twisted in a meat grinder, which allows you to initially get a thicker and more homogeneous texture of delicacies. If desired, the crushed berry mass can be slightly warmed and rubbed through a sieve, while obtaining a delicate dessert without any admixture of seeds and particles of the peel.
Ingredients:
- gooseberries - 1 kg;
- granulated sugar - 0,5-1 kg.
Preparation
- Properly prepared berries are ground with a meat grinder, if desired, it is passed through a sieve and the obtained base is mixed with sugar.
- Have the workpiece on the stove, warm it to a boil and stand on the stove for a minute.
- After cooling, put the resulting jelly from chopped gooseberry on sterile cans, cover with lids and store in the cold.
Jelly from gooseberry with orange for the winter
Sweet billets from berry or fruit mixes always amaze with richness of taste and originality. Is not an exception and delicacy, issued in accordance with the recommendations below. Aromatic jelly from gooseberry with orange can surprise with magnificent characteristics even those who are indifferent to such kind of desserts.
Ingredients:
- gooseberries - 1 kg;
- oranges - 2 pieces;
- granulated sugar - 1.2 kg.
Preparation
- Prepare the gooseberry, rinsing the berries and cleaning.
- Oranges can be kept in boiling water for a couple of minutes, after which they are cut into slices and rid of pits.
- Twist the gooseberry and citrus through a meat grinder or grind it in a blender, after which it is mixed with sugar.
- Cook jelly from orange and gooseberries for 10 minutes, pour into sterilized jars, cork, wrap.
Jelly from gooseberry with gelatin for the winter
Jelly from gooseberry with gelatin can be prepared as with whole berries, and go a little different way, chopping the fruit in a convenient way, and if desired and passing them through a sieve for an ideally homogeneous texture of sweetness. In this case, the time for heat treatment of the obtained ground substrate can be reduced to 10 minutes.
Ingredients:
- gooseberries - 1 kg;
- gelatin - 100 g;
- water - 1 glass;
- granulated sugar - 500 g or to taste.
Preparation
- In water, dissolve sugar, heat the syrup to a boil and lay a prepared berry base in it.
- Boil the contents of the container for 20 minutes, leave until cooling.
- Add gelatin to the preparation, warm it to a boil, pack the treat on dry and sterile vessels, seal, wrap.
Jelly from gooseberry and red currant
Pleasant and harmonious taste of the billet can be obtained by adding berries to the red currant. Often brewed a jelly from red gooseberries, which will ideally be combined with the addition not only to taste, but also on the color scale. Berry ingredients can simply be grinded in a convenient way or, if desired, rid of bones by passing through a sieve.
Ingredients:
- gooseberries - 0.5 kg;
- red currant - 0,5 kg;
- sugar - 1-1,2 kg.
Preparation
- Prepare the berries, getting rid of the stems and tails, crushed.
- Add sugar to the berry mass, warm, stirring, to a boil, cook for 2 minutes.
- Lay out hot jelly from the currant and gooseberry on dry, sterile jars, sealed and wrapped until completely cooled.
Jelly from gooseberry with mint for winter
The following recipe for jelly from gooseberries is more suitable for berries of green varieties. Delicacy is prepared with the addition of fresh mint leaves, which will give it a fresh original taste and incredible aroma. If desired, the composition of sweets can be supplemented with fruits of kiwi, grinding them together with gooseberry and mashed potatoes.
Ingredients:
- gooseberry, green - 700 g;
- kiwi - 1-2 pieces;
- twigs of mint - 2 pcs .;
- sugar - 0,5-0,7 kg.
Preparation
- Prepared gooseberries and peeled kiwi fruits are twisted in a meat grinder, put in a bowl along with sugar and mint leaves.
- Cook jelly from green gooseberries for 40 minutes, then pack on sterile containers, seal and heat wrap.
Jelly from gooseberry for the winter without cooking
If you want to save the maximum amount of vitamins and valuable berries, use the following recipe and prepare the jelly from gooseberry without cooking. The amount of sugar in such a billet should be at least one and a half times the batch of berry mass - then the treat does not become moldy and will last long in the original fresh form.
Ingredients:
- gooseberries - 1 kg;
- granulated sugar - 1,5-2 kg.
Preparation
- Gooseberries, wash, relieve the tails and carefully dry.
- Twist berry mass through a meat grinder, mix with sugar.
- Pack jelly from gooseberries without cooking on dry and sterile containers, cover with nylon lids and put in storage in the refrigerator.
Jelly from gooseberry juice for the winter
The gentle, perhaps, among the blanks of this kind will turn jelly from gooseberry through the juicer. You can use berries of different varieties, boiling a delicacy after adding sugar to the desired density, which is checked by cooling some sweetness in cold water. Jelly will become more flavorful if you add a little vanilla or mint to the juice.
Ingredients:
- gooseberries - 1.5 kg;
- sugar - 1 kg.
Preparation
- Gooseberries, washed and passed through a juicer.
- Bring the resulting juice to a boil, after 5 minutes, pour sugar.
- Boil the jelly to the desired density, poured over dry and sterile containers, sealed, wrapped until completely cooled.
Jelly from gooseberry in multivark
Preparation of jelly from gooseberries can be performed using a multivark. The device provides a high-quality heating of the berry mass, due to which the pectin is rapidly activated and the delicacy turns out to be the most jelly in texture. If desired, the berry mass can be crushed with a blender before being sealed in cans.
Ingredients:
- gooseberries - 700 g;
- granulated sugar - 0,5-0,7 kg.
Preparation
- Prepared berries of gooseberries are placed in the bowl of the device, covered with sugar and left on "Quenching" for 1.5 hours.
- After 20 minutes of operation, open the lid and crush the berries a little.
- Wasted jelly, if desired, is transferred to another container and blended with a blender or immediately packaged in sterile and dry containers, sealed, wrapped until completely cooled.