Rich, 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 consistency and pulp.
Gooseberry jelly, prepared for the winter, retains its weightless structure and delicate taste of ripe berries. The delicate sweet and sour bouquet of the dessert can be supplemented with some spices and make it a unique treat. Canning does not take much time and does not have any special rules. It is enough to master a few simple techniques and have a couple of your favorite recipes on hand for this unusual delicacy to become a regular guest on the table.
Features of gooseberry preparation
Gooseberries are different from other berries. Under its skin there 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, tasty jam or jam. But the most organic way to prepare fruits for the winter is jelly, which replicates the consistency of fresh gooseberries.
The berry has its own specifics and to prepare excellent preparations you should follow a few simple rules:
- 1. When sorting through the fruits, you should remember that unripe berries add acid to the finished product and it will have to be sweetened more strongly. Damaged specimens covered with spots and a cloudy film are also rejected.
- 2. When removing gooseberries from the stalks, it is worth removing the remnants of the dried corolla from the berries using scissors. If you plan to separate the seeds and skin from the juice and strain the product, then you can simply rinse the raw materials thoroughly and not cut off the “tails”.
- 3. Gooseberries have a very delicate aroma, which can become too weak when prepared. The natural taste is well enhanced by the addition of acid: citric acid, from orange pulp or kiwi fruit.
- 4. Usually, strong spices are not used to prepare tender gooseberries. It’s 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 is ripe and has time to accumulate enough vitamins, natural gelling components and sugars.
The natural pectin in gooseberries can be destroyed during cooking, and sometimes it is not enough to obtain the dessert with the desired consistency. In such cases, the product is thickened with gelatin diluted in water.
Classic gooseberry jelly recipe
The most important thing in preparing delicate berries is to preserve the delicate aroma and not make the dessert cloying. Ripe fruits do not need excessive sweetening. 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 a cooking vessel with a large diameter: a basin, a saucepan, an enamel bowl.
Step-by-step instructions for further preparation:
- 1. Add water to the container and place it on the fire.
- 2. After waiting for it to boil, reduce the heat and boil for 20 minutes.
- 3. After removing the mass from the stove, cool slightly and filter through several layers of gauze, squeezing out the remainder. You can crush the berries with a masher or a blender and rub through a large metal sieve.
- 4. Having removed the pulp (peel and seeds), it is not thrown away, but left for making compote.
- 5. The separated liquid mass is poured back into the cooking vessel and boiled to half the volume.
- 6. During the heating process, add all the sugar in portions.
The finished jelly will have a consistency similar to compote. The mixture will thicken in the jars as it cools. The dessert should be poured hot into sterile, dry and warm jars and rolled up tightly. In this case, it will be stored for a long time in a cool place without direct sunlight.
Harvesting using a juicer
The use of modern household appliances when canning significantly saves time and effort. The juicer allows you to avoid straining the hot mass with your hands and reduces the boiling time. By passing the berries through the unit, you get pure juice without pulp and the extraction will be of much better quality, and there will be much less waste. With this method, gooseberry jelly is obtained in a matter of minutes.
For further preparation, you only need the aromatic mass from squeezing the berries and sugar in a 1:1 ratio. There are a few simple steps left:
- 1. Boil the juice over high heat, removing foam, for a couple of minutes.
- 2. Add sugar to the mixture and continue to boil intensively for another 10 minutes.
- 3. Pour the hot dessert into sterile jars and seal tightly with metal lids.
It is advisable to turn the containers upside down, wrap them and leave them for a day.
Jelly without cooking
You can preserve the unique, delicate aroma and all the benefits of the berries if you prepare the 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 fruit mass. To compensate for excess sweetness, citrus fruits are added to it. The raw jam recipe will require the following ingredients:
- gooseberry fruits - 1 kg;
- large orange - 1 pc.;
- sugar or honey - 1.5 kg.
You can replace any amount of sugar with honey. Without boiling, the product will retain its healing properties, further thicken the dessert and make it even more healthy.
Gooseberries are soaked in water for half an hour, sorted and the moisture is allowed to drain. The peeled orange is freed from the partitions and only the pulp inside the segments is used.
The preparation process is simple: the entire mass of fruit 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. Stir the jelly until smooth and place in sterile containers for storage in the refrigerator. If the ratio of sugar to berries is taken as 2 to 1, then the sealed product can be left at home at normal temperature for several months.
Recipe with gelatin
This preparation contains a gelling agent – gelatin or agar-agar. The recipe is used if you want to obtain a dense, stable mass. Various thickeners are prepared according to the instructions. You should carefully study the method of use: 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-bought bags can lose its properties from overheating; it is added at the very end, a few minutes before readiness.
To prepare the 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 g;
- sugar at least 500 g (more to taste).
The cooking process begins by boiling the syrup in a large saucepan. Thick, sweet molasses is obtained from sugar and water; prepared raw materials are placed into it: berries, fruit puree, or juice is poured into it. Heat the mass for about 30 minutes and leave to cool in the cooking vessel. Gelatin is added to the preparation, brought to a boil and immediately packaged in a sterile glass container. The canned food is sealed and wrapped. Store in a cool, dark place.
Gooseberries with currants
Ripe gooseberries of some varieties may not have a special taste and acquire a cloudy, unexpressed shade when processed. In such cases, it is worth combining fruits with other berry crops. Gooseberry jelly acquires 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 gooseberries;
- 0.5 kg of red and the same amount of black currant;
- 1.5 kg granulated sugar.
- 1. Blackcurrants and gooseberries are crushed and rubbed through a sieve, and only the juice is squeezed from red fruits.
- 2. The resulting components are combined in one container (preferably enameled) and the entire portion of sugar is added.
- 3. Stirring, cook over low heat. After boiling, heat for about 30 minutes.
- 4. The jelly is packaged hot and screwed on with sterile lids.
You can leave a small amount of currants whole and add them during the cooking process. The preparation is sweet and sour with a stable consistency, similar to jam. If you increase the sugar by 100-150 g, the canned mass will harden even more densely, be sweeter and suitable for filling baked goods.
With mint and kiwi
For canning according to this recipe, choose green varieties of berries; they harmonize well with the fresh mint aroma, and in color and consistency they resemble kiwi pulp. The tropical fruit adds sourness to the jelly and makes the mass more plastic and softer in taste. Kiwi for dessert is peeled, cut into pieces or crushed together with gooseberries to a puree.
Ingredients required for the recipe:
- gooseberries (green) - 700 gr;
- kiwi - 3 pcs.;
- sugar - 500 gr;
- mint leaves.
Preparing dessert:
- 1. Gooseberries together with kiwi fruits are passed through a meat grinder. The mass is placed in a cooking vessel.
- 2. Add sugar and mint, place the container on the fire and bring to a boil.
- 3. Heat the jelly 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 immediately seal.
The original dessert is well stored at home, and stays fresh in the refrigerator for 4-5 months.
With orange
Citrus fruits complement the taste of the product, give it aroma, add a sunny shade and make the dessert less cloudy. Oranges can be taken directly with the peel, but they should be thoroughly washed and doused 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 stems are ground in a blender.
- 2. Place the homogeneous mass in a saucepan, add sugar and pour in 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, skimming off the foam.
- 5. Cool the mass for 4 hours and boil to the desired consistency.
If desired, the finished product can be filtered through cheesecloth to make it completely transparent. But even with pulp it will be unusually good. The dessert is poured into a sterile container while boiling and cooled slowly under a warm shelter.
Jelly in a slow cooker
The device facilitates cooking and ensures uniform heating of the products. The pectin in the fruits is maximally activated, and the dessert turns out dense and homogeneous in structure. Before packaging, the mass can be further ground in a blender or left in the form in which it came out of the multicooker.
The dessert is prepared without water; you need to put half a kilogram of gooseberries and sugar into the bowl of the unit. You should not load a large amount of food into the multicooker. 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, lift the lid and crush the contents with a masher. Then leave the product to simmer until the device is turned off. Immediately after the process is completed, the puree can be poured into jars or additionally punched in a blender. The product will thicken after cooling, so the containers with jelly are left upside down for only 10 minutes to check the tightness. Then they are placed with the lids up and wrapped until they cool completely.
You can visually study the process of pectinizing and gelling crushed gooseberries by watching this video. The result is either “live” jam or a full-fledged thick jelly.
An unusually tender berry can turn into a light, aromatic dessert. One has only to try to prepare it for the winter according to one of the given recipes, and gooseberry jelly will become a regular guest on the table all year round.
What could be better than jam made from berries grown on your own plot? Of course it's wonderful clear gooseberry or redcurrant jelly. The finished jelly shimmers like a precious stone, looks very beautiful and tastes delicious. You can use it for tea, put it in a rosette, or use it as a filling for any pastry. Plus, this clear jelly can be a fabulous addition to meat dishes.
To prepare transparent jelly from gooseberries or red currants, you need to have cheesecloth for straining.
Ingredients
- 1.5 kg. gooseberries or red currants
- 2 glasses of water
- granulated sugar in the volume of juice obtained
Making gooseberry or redcurrant jelly
Sort out gooseberries or red currants from debris and leaves. The tails of the berries do not need to be cut off. Wash the berries, place them in an enamel bowl and add the required amount of water. Cook over medium heat until the berries are cooked and soft. Stir occasionally with a wooden spoon. Then remove from heat and leave to cool.
Pour the cooled berry mass into a bag made of two layers of gauze, hang the bag over an enamel pan or basin and leave it hanging to strain overnight.
Pour the juice obtained after straining from the pan into an enamel basin. Do not squeeze out the remaining pulp in the gauze bag, otherwise the jelly will be cloudy, but place it in another pan. Pour granulated sugar into the saucepan from under the juice to the level to which there was juice in the pan. Having measured out the required amount of sugar in this way, pour it into a bowl of juice. Place the bowl on the fire and, stirring the sugar with a wooden spoon, bring to a boil. Reduce heat and cook the mixture, stirring constantly so as not to burn. Remove the foam as it appears. Boil the jelly until done. To find out the degree of readiness, you need to drop the jelly onto a cold saucer. If the drop does not spread, then the jelly is ready. This process took me 30 minutes.
While cooking the jelly, carefully pour hot boiling water into pre-washed jars and cover with lids. After cooking is complete, drain the water from the jars and pour hot jelly into the hot jars. Seal the jars with lids. I made jelly from 2.5 kg. black gooseberries. This is the amount of finished product we got. The jars must stand for at least two weeks, after which ready to eat.
Making gooseberry or redcurrant jelly
Pour water over the remaining pulp after straining and cook in an enamel pan for 5 minutes. Then strain the mixture through a colander into another pan or basin, put it on the fire and, adding sugar to taste, bring to a boil. Dissolve 1 tbsp in 1 glass of cold water. spoon of starch and pour it into the boiling jelly in a thin stream, stirring vigorously. Bring to a boil again and turn off the heat. It turned out to be a delicious jelly.
Gooseberry jelly will really help out when you want to put something unusual and tasty on the table. We start making preparations in July. And there will be a lot of fruit when the year is fruitful. Earlier, we already closed a couple of jars and took the royal and emerald jam underground. But the berries are still coming and I want to prepare something new.
Therefore, I have made a selection of five simple recipes for such jam. It's quick to prepare and you have all the ingredients on hand.
So, gooseberries come in different varieties, if yours is white in color, then it will give a yellowish delicacy, green - emerald, and red - pink.
It can also be prepared in different ways. The most common option is to simply grind the berries in a meat grinder or blender. But there are gourmets who don’t like seeds in jelly and therefore you first need to squeeze the juice out of the fruit and add sugar to the resulting volume; we don’t throw away the cake, but prepare a compote or fruit drink from it.
The main nuance when preparing this dish is that the berries should not be boiled for more than 20 minutes. Otherwise, the peptide bonds will not be able to attach and the jelly will remain liquid.
This type of jam can take up to a week to thicken, so it’s best not to shake or twirl the jars so that the peptide bonds have time to strengthen and not break.
It is also advisable to use less iron utensils. Because gooseberries contain a lot of ascorbic acid and when it interacts with metal, it oxidizes it, and an iron taste can be felt in the jelly.
And gooseberries contain natural pectin. And that is why they are able to gel when cooked correctly. 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 place on the lowest heat. This is necessary so that the fruits swell, the skin softens and they are easy to process.
As soon as the water starts to bubble a little around the berries, remove the container from the heat and puree them with an immersion blender.
Now we weigh this mass and add sugar at the rate of 600 g of granulated sugar per 1 kg of puree.
If, when boiling the jelly, you exceed the cooking time of 20 minutes, the mass will become liquid again, and peptide bonds will not form.
Stir the sugar and set it to boil over moderate heat.
Cook for 10 minutes and pour into sterilized jars.
Then we close the containers with lids and put them under a fur coat for at least 12 hours. During this time, natural sterilization will occur and peptide bonds will form.
At this time, the jars cannot be shaken or moved, otherwise the connections will be destroyed.
How to make jelly without cooking and sterilization (using a meat grinder)
The healthiest delicacy is obtained when the berries are not boiled. This way all vitamins and microelements are preserved. It takes its place of honor in the refrigerator or freezer so that the jelly does not become moldy or sour.
We will use orange for flavor; it makes a more festive and vitamin-packed dessert.
Ingredients:
- 1 kg of berries
- 1 kg sugar
- 2 oranges
We pass the berries through a meat grinder, alternating the addition of gooseberries and oranges. We lower it along with the crusts.
First remove the seeds.
It is better to take a strainer for a meat grinder with small holes, so as not to get large and hard pieces in the jelly.
Then pour sugar into this mixture.
Stir and leave the mixture overnight so that the crystals all dissolve.
In the morning, mix everything again and put it in sterilized jars. We put it in the refrigerator for storage.
Gooseberry shake with gelatin
If you like a very dense mass that holds a spoon, then natural pectin alone will not be enough. To do this, special gelling elements are added. The most common are gelatin and pectin, which is extracted from apples.
Therefore, I will give two recipes, they will help you not to make mistakes in preparing such 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 find it more convenient to do this with a blender.
Cut the bananas into rings and place them with the berries. Add 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. Make sure there is no strong boiling, otherwise the gelatin will collapse.
Pour the hot mixture into jars and close for storage.
Nowadays it is popular to use zhelfix, which is based on pectin. Therefore, I am providing a video recipe in which the hostess will tell you how to make jelly.
You need to work with peptide mixtures very quickly, because they gel very quickly and become dense. Delay a little and you won’t be able to push this jelly into the jar!
Green gooseberry jelly with orange in a blender
Another recipe with orange. But here we will grind the 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 place them in the blender chopper bowl.
Wash the orange, cut it into slices and remove the seeds.
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 stir constantly, otherwise the berry puree will burn. And poured into sterilized jars.
We cover the jars with a fur coat and leave them in one position for 12 to 24 hours.
Method for preparing jelly “Five Minute”
The beloved “Five Minute” recipe has become popular because five minutes of cooking does not have time to destroy vitamins, and the skin of the fruit has time to soften and allow syrup to pass into the pulp. Therefore, whole berries in jam turn out nourished and elastic.
Not all gourmets like seeds 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 with water a little and grind them through a sieve or cheesecloth. This will also allow all the juice and pulp to come out, leaving the seeds, skins and twigs in the strainer.
Ingredients:
- 3 liters of gooseberry juice
- 3 kg sugar
We pass the gooseberries through a juicer. You will get juice with pulp in the form of puree and cake.
We don’t throw the latter away, 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.
Wait for the puree to boil and immediately reduce the heat to moderate. We only time it for 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 for 6 hours. And again we repeat the five-minute process for the third time, but this time we pour the jam into jars. We remove the foam.
For any of these types of jelly, you can use both overripe and unripe fruits; this will not be noticeable in the finished dessert. Add this delicacy to or cakes. It will turn out unusual and tasty.
Nowadays, in almost any garden plot you can find shrubs on which berries appear in the summer, sometimes strewn with small, coarse bristles. People find different uses for them, but gooseberry jelly turns out to be the most delicious.
Simple procedure
Some people believe that berries are only suitable for jam. Therefore, during the harvest season in the summer, housewives stock up on sugar, and a tedious process begins, as a result of which buckets of fresh fruits turn into a fragrant sweet mass. But gooseberries are not like other berries. Under its thick skin there is not juice hidden, but a frozen gelatinous mass, tender and pleasant to the taste. Various jams and marmalades are made from it. But gooseberry jelly is considered the most delicious. It is very gentle and not at all cloying. To prepare such a delicacy, you only need three main ingredients:
per kilogram of fresh berries 800 grams of sugar and 0.8 liters of water.
The process is quite simple and does not require special preparation:
- The gooseberries must first be sorted and washed well. This procedure requires special attention. On some fruits there is a coating in the form of a film. It needs to be removed or the berry should be put aside.
- Place the prepared products into a basin and fill with plain water.
- Place the container on the stove. Bring the contents to a boil. Then the fire should be made a little weaker and the mass should be cooked under these conditions for 20 minutes.
- Then the resulting mixture should be filtered. To do this, it is best to use the usual gauze, folding it in 3-4 layers. The berries remaining on the fabric can be lightly squeezed out.
- Pour the liquid fraction into the same basin again, place it on the stove, and continue to boil until its volume is halved. During boiling, it is necessary to add sugar in small portions.
- Pour the finished gooseberry jelly into a sterilized container and roll up.
It can be stored in an airtight container for quite a long time.
Alternative way
Some housewives, not wanting to waste time on long-term boiling of the product and straining the hot mass, use another option. It is much simpler and significantly saves time. Gooseberry jelly is made in a matter of minutes. In this case, additional equipment will be required for work. First, clean berries must be passed through a juicer. At the touch of a button, the compressed pulp remains in the tray. Further, all operations will be carried out with the participation of two components: gooseberry juice and sugar in a 1:1 ratio. First, the liquid must be boiled and boiled a little over high heat, constantly removing the foam. Then add sugar and continue boiling for 10 minutes, without reducing the intensity of the flame. At the final stage, the hot jelly must be immediately poured into glass jars and sealed tightly. It is better to use, naturally, metal lids. They provide maximum insulation and complete product safety.
Blanks for future use
At home, as a rule, they make gooseberry jelly for the winter. This is a great opportunity to retain a piece of the sun's heat throughout the year until next summer. Each housewife has her own special method for this. One of the most common options includes:
for four kilograms of berries, one and a half glasses of water and two and a half kilograms of sugar.
The process is carried out in the following sequence:
- It all starts with preparing the berries. They need to be sorted out and then carefully cut off all the branches with scissors.
- Pour the processed gooseberries into a clean bowl and fill with water. Leave the products in this position for 40-45 minutes.
- After this, the water needs to be drained, and the fruits should be rinsed and dried.
- Pour the prepared berries into a wide container and put on fire.
- Add water and wait until the mixture boils.
- Reduce heat and heat until the berries begin to open and release juice.
- Next, remove the container from the stove and mash the gooseberries in it, using a simple masher. Rub the resulting mixture through a sieve.
- Pour the remaining liquid mass into a saucepan, add sugar and cook over low heat for 30 minutes.
- When finished, pour it into the prepared container and seal.
The result is a very mild-tasting gooseberry jelly. For the winter, such a product can be placed in the cellar or stored at room temperature.
Various recipes
Gooseberries themselves have a neutral taste. There is no pronounced sourness or special aroma. Therefore, most often this berry is used in a mixture with other fruits. Currants are best suited for this. The result is not only tasty, but also very healthy gooseberry jelly. You can take any recipes and product ratios. For example, an option when required:
for 600 grams of gooseberries, 1.1 kilograms of sugar, as well as half a kilogram of black and red currants.
This jelly is made as follows:
- Wash all the berries separately and remove any tails and shoots they have.
- Place red currants in one container, and gooseberries along with black berries in another. Mash the products well using convenient means.
- Squeeze the juice out of the red berries using gauze, and rub the remaining fruits through a very fine sieve.
- Combine the resulting products together, add sugar to them and cook the mixture for 40 minutes at low boil.
- Package and roll up the finished product.
With this ratio you will get a pleasant sweet and sour mass. It is good to spread on bread and simply eat with a spoon with tea. If you increase the amount of sugar slightly (by half a glass), the resulting jelly will be thicker and sweeter.
"Raw" dessert
In order to prepare a delicious fruit and berry dessert, the products do not have to be heat treated. There is a recipe by which you can make wonderful gooseberry jelly without cooking. Sometimes culinary specialists call this dish “raw jam” among themselves. And so that the taste of the finished dish is not empty and cloying, you can add some citrus. In this case, the following ratio of products will be optimal:
per kilogram of gooseberries 1 whole orange and 1.1-1.2 kilograms of sugar.
Preparation:
- Wash the gooseberries, dry them and remove all stems. Peel the orange and leave only slices without partitions (“fillets”).
- Grind the products in a meat grinder and pour the mixture into a saucepan.
- Add sugar, mix and leave in this state for 12 hours.
- Then transfer to a sterilized container and close with regular nylon lids.
This jelly can only be stored in a cool place. In urban environments, a refrigerator is suitable for this. If the ratio of fruit and berry mass and sugar is made 1:2, then the jelly will retain its freshness for a long time at any temperature.
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 a sieve in portions 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, which 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 processing 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.
