Description
Gooseberry jam with lemon is a true culinary masterpiece. Wonderful aromatic, sweet and delicate jam, dense berries in golden honey syrup will not leave anyone indifferent. I want more and more of this jam.
Preparing such jam is not at all difficult, you just need a little patience, because it cannot be cooked in five minutes. In order to get unearthly beauty in pantry jars, housewives will have to wait a few days. In fact, don’t be afraid - this jam takes a long time to cook, because the berries are supposed to be infused in syrup.
The most labor-intensive process in cooking is sorting and peeling the gooseberries, and everything else happens very quickly. The main process of making jam occurs without human intervention - it only takes time. The jam looks beautiful and is also incredibly tasty, and the berries and syrup can be used to decorate and soak homemade cakes.
Many housewives avoid lengthy cooking and prefer to make gooseberry preparations without cooking, usually by passing the berries through a meat grinder or grinding and adding granulated sugar in a one-to-one ratio. Undoubtedly, such jam, prepared in a cold way, has its advantages, but a large amount of sugar is also not very good - raw “jam” can easily ferment. Gooseberry jam without cooking is very difficult to store, so many housewives have taken the advice of adding acid to it. Preference is, of course, given to natural sources of acid - lemon and orange, but many recipes require the addition of citric acid.
To prepare the capricious berries, we suggest using the recipe we have tested with step-by-step explanations and photographs that are simple and understandable even to an inexperienced housewife. We assure you that you can easily prepare wonderful gooseberry jam with lemon for the winter, which will also be perfectly stored. You will be able to delight and surprise your family and guests with it.
Ingredients
Gooseberry jam with lemon - recipe
Place freshly picked gooseberries in a deep bowl and fill them with warm water. We rinse the berries well and add salt to this water, and then rinse them in running water in a colander and let the water drain completely. After this, we will sort through the gooseberries and remove any crushed or unsuitable berries that have spots or a gray dry coating. Only completely healthy, ripe and whole berries are suitable for making jam..
Carefully, trying not to damage the berry, we pick off the dried remainder of the flower and remove the tail. This can be done using sharp scissors with thin edges or, if you are more familiar and more convenient, simply pinch it off with your fingers. Place the processed berries in one layer to dry on a towel spread on the table.
We throw away the garbage resulting from processing the berries, and add up to a kilogram of clean berries.
Let's continue processing the berries. We will proceed as when preparing the well-known “Tsar’s jam” - we will pierce the berry with a sharp toothpick, but we will not squeeze out its contents and exchange it for a piece of peeled walnut. You need to pierce the berry almost to the middle of the pulp; this is best done from the side, closer to the place where the stalk grows. Choose for yourself the place where you will pierce the berries, then the gooseberries in the jam will look equally beautiful.
We transfer the prepared berries into a saucepan in which we will subsequently cook the jam. It should have a lid with which we will cover the cooled jam, to prevent foreign particles from getting into it from the air. The volume of the pan should be at least three liters, sufficient to accommodate the prepared berries, sprinkled with a kilogram of granulated sugar, without being completely filled. The walls of the pan should not be thin to prevent possible burning of the jam. Place the berries in a saucepan and cover them with sugar. Since the gooseberries are whole and do not release juice, add 100 ml of cold water. Mix the berries with sugar and water, being careful not to damage the berries. Add a couple of lemon slices to the sugared berries. When the sugar has dissolved a little, put the pan on low heat and, stirring constantly, heat to a boil.
Gradually the sugar will turn into syrup. We will not cook for long at this stage – about three minutes. The best option for cooking such jam is an electric stove; then the bottom of the pan will be heated more evenly. When preparing gooseberry jam with lemon on a gas stove, it is advisable to use a flame divider.
We will cook the golden jam for several days. The main condition is for it to cool completely naturally in the pan in which it is cooked. Keep in mind that boiling it, boiling it for five minutes and cooling completely will take no more than two times, and such jam will be ready only when, when cold, its syrup does not drain from the porcelain saucer and becomes like young honey.
When the process of preparing the delicacy comes to an end, rinse the sealing jars and their lids in warm water and soda, then rinse the dishes in running water, and then We will sterilize it in any way convenient for you.: steamed, in the microwave or in the oven. The sterilization time depends on the capacity of the selected container and is about five minutes using any of the methods you choose for jars whose volume does not exceed five hundred milliliters. Boil the lids for two to three minutes in a small amount of clean water, after removing the rubber sealing rings from them, if they have any. Cover the prepared jars and lids with a clean towel and remove one at a time, immediately filling them with hot jam and rolling up the lids for long-term storage. Wrap the filled jars, without turning them over, in a woolen blanket or wadded blanket and leave them overnight until they cool completely. We store the finished gooseberry jam in a pantry or dry basement for a calendar year from the moment the product is prepared. Don't forget to leave the jam for testing and invite tasters of different ages to a family tea party!
Gooseberry jam with lemon and orange is very tasty, fragrant and with a pleasant aftertaste.
You can make jam from both red and green gooseberries. In addition to orange and lemon, you can add your favorite spicy notes to your homemade delicacy, you can experiment with herbs - mint, lemon balm, etc.
Serving jam to the table is delicious even just like that, with a cup of tea, but it will be even tastier with golden toast, cheesecakes or pancakes. Making jam is quite simple, so everyone can handle the recipe.
Prepare all the necessary ingredients according to the list.
Pour the whole gooseberry into a deep bowl, add cool water, dry leaves and twigs will immediately float to the surface. The water must be drained and the gooseberries rinsed several more times under running water.
The most difficult thing, for me personally, is the process of peeling gooseberries - you need to take small scissors and trim the tails of the gooseberries. To make this procedure stress-free and quick, you need to connect all family members.
Wash lemons and oranges with a stiff brush and a special fruit detergent. Cut the citrus fruits randomly; the seeds will need to be removed. If you wish, you can remove the skin from the lemon, but it is better to leave it on the orange.
When the gooseberries are completely peeled, place them in the bowl of a kitchen blender and grind at high speed.
Add orange slices and lemon to the gooseberry mixture. Grind the entire contents of the bowl again.
Transfer the mixture from the blender to a saucepan or saucepan. Pour granulated sugar into the gooseberries, stir and put on fire.
Cook gooseberry jam for 25-30 minutes. By the end of cooking the jam, you need to prepare the jars - wash with soda and sterilize, boil the lids in boiling water for 10 minutes.
Pack the hot jam into sterile jars and roll up immediately. Then place the jars upside down, cover with a blanket and leave for a day. Gooseberry jam with lemon and orange is ready for the winter. Store jam in a cool place.
Bon appetit!
Preface
Gooseberries contain a lot of vitamins, and in order to preserve them, it is better to make the jam “raw,” that is, without heat treatment. In this article we will look at several such recipes, classic as well as original ones.
All you need for this preparation is about 1.2 kilos of granulated sugar for every kilogram of gooseberries, maybe a little more, up to 1.5 kilos, if the berries are not very ripe and not sweet enough, with sourness. First you need to wash and remove the stalks, as well as the hard tendrils on the opposite side of the fruit. At the same time, check that there are no gooseberries that have been crushed or eaten by insects. Next, place the berries in a colander or sieve and pour boiling water over them over the sink (heat in a saucepan or kettle in advance). Place the fruits on a paper towel to dry for 30–40 minutes.
Gooseberry jam
Now we take a meat grinder with a fine grid or a blender and thoroughly grind the gooseberries, achieving homogeneity of the mass. You can simply grind it through a sieve, but in this case a lot of skin with seeds, which contain many useful substances, will remain in the form of cake. From a blender or meat grinder, the berry puree is sent into a deep container, in which it is mixed with sugar, a small amount of which (about 100 grams) must be saved until rolling. Stir the mixture for about half an hour until the sugar dissolves in it, then transfer it to pre-sterilized jars, pour 2 level tablespoons of granulated sugar into each in an even layer and close with screw-on or plastic lids.
Attention! When twisting berries through a meat grinder, it is better to pass the mass through a fine sieve at least twice for greater uniformity.
This time we will do cold canning with citrus fruits. The recipe is very similar to the previous one, which is not surprising, because we hardly use heat treatment. However, let’s be consistent: for every kilogram of gooseberries, keep 1.5 kilos of sugar and 2 lemons on hand. You can also prepare a few mint leaves, they will add an original flavor to the jam. Wash the berries, remove the stems, pour boiling water over them, place in a colander, and dry lightly for an hour. Then grind through a sieve or grind using a meat grinder or blender.
Gooseberry and lemon
The lemon should also be washed (preferably using a toothbrush), cut and seeds removed. Next, grate it along with the peel or turn it into a homogeneous mass using the same blender, then mix with the gooseberries. In a deep bowl, add sugar to the fruit mixture and mix thoroughly, then leave for an hour, stirring from time to time. When the granulated sugar has dissolved, pour the cold gooseberry jam flavored with lemon into sterilized jars. You can add 2-3 mint leaves to each. Now close the containers with plastic lids and put them in a cool place for the winter. It is recommended to store such a preparation for no more than six months, maximum – a year.
The more sugar you add, the longer the preserved fruit will be stored; if you decide to add a little, in order to preserve the natural taste of the fruit, store such preparation in the freezer.
Based on the fact that citrus fruits will add a very noticeable sourness to such a preparation, for every kilogram of gooseberries you will need 2 kilos of sugar. Also for preservation, take 1 lemon and 2 oranges, a little honey (about 100 grams).
Gooseberry and lemon jam
Wash all fruits thoroughly in running water, and it is recommended to rub citrus fruits with a brush, since you will not have to peel them. After slightly drying the berries, grind them in a blender or using a meat grinder, turning them several times. Do the same with lemon and oranges. Fruits that will be used in cold jam must be dried, since raw water can cause fermentation of the product.
Place the resulting mass in a deep bowl, where we add liquid honey (if necessary, heat it slightly so that the lumps melt). Mix thoroughly and add sugar, then shake the mixture with a spoon again. Leave in a cool place for 0.5 hours so that the granulated sugar crystals turn into syrup, do not forget to stir vigorously every 10 minutes, during the process you can add 5-7 grams of vanillin. As a result, we get delicious gooseberry jam without cooking; all that remains is to pour it into sterilized glass jars, close with screw-on or plastic lids and put it in the cellar or in the refrigerator.
Raw gooseberry jam always has a greenish tint, sometimes darker, sometimes lighter, depending on the color of the berries; the black variety produces a dark red preserve. We will add an emerald color using kiwi, which you will need only 2 pieces per 1 kilogram of green gooseberries. So, let's start by sorting out the berries and washing them in running water, after which we remove the stalks and tendrils.
Kiwi and gooseberry jam
Carefully cut off the peel of the washed kiwi, then cut it into slices and chop it in any available way, you can simply grate it or pass it through a sieve, but it is better to use a meat grinder or blender. In the same way we turn gooseberries into pulp.
Mix the berries and kiwi in one deep bowl, adding granulated sugar, then cover with gauze and leave to stand in the cold for 4 hours, you can in the cellar, but better in the refrigerator. You can add a packet of vanillin to taste. We regularly take out the mixture and mix thoroughly using a wooden spoon or spatula. We sterilize the glass container, throw several mint leaves, cleanly washed and doused with boiling water, into each jar. Next, fill in the fruit and berry mass and close with plastic lids, or metal screw-on lids. It is better to store at a temperature below 10 degrees; cold jam will last longer in such conditions.
For 1 kilo of gooseberries to prepare this recipe you will need 500 grams of currants. Also have 2 tablespoons of gelatin and 1 tablespoon of lemon juice on hand. You can take 1 kilogram, 1.5 or 2 kilograms of sugar, depending on how much you want to regulate the sourness in the product. The berries are similar to each other, therefore, after thoroughly washing, you can sort them at the same time, removing the stalks and “antennae” remaining from the ovary.
Making gooseberry jam
Instead of currants, you can take raspberries, but you need to sort and wash them more carefully. Be sure to remove spoiled fruits. Soak gelatin in warm water, in a ratio of 1 tablespoon to 1 glass, and set aside for about half an hour.
Next, you should chop the gooseberries and currants, for which it is advisable to use a strainer made of synthetic threads. The fact is that the seeds will add some graininess to the mass, so we do not use a meat grinder or blender. And in general, it is undesirable for currants to come into contact with metal, so that the process of oxidation of the juice does not occur. The ground berries are mixed immediately in a deep container. You can squeeze them through cheesecloth, but it’s better to leave the pulp, this preservation will be healthier. Add sugar to the dissolved gelatin and heat in the microwave to 40 degrees to quickly obtain a viscous syrup. Pour in lemon juice and then mix with the berry mixture. Immediately transfer to sterilized jars and cover with plastic lids (it is better not to use metal ones).
This is a very original preservation with an unusual taste, and for it you will need to take 1:1 gooseberries and cherries, and for every kilogram of total berries there should be 2 kilos of sugar. First, the fruits need to be washed in running water. Then be sure to dry them, at this time you can sterilize the meat grinder by lowering it into boiling water. If you want to use a blender, then also immerse the immersion model in hot water for 20 seconds, and pour boiling water over the inside of the flask of a stationary household appliance. Now we clean the gooseberries from the stalks and tendrils, and remove the seeds from the cherries using a special device.
Cherry jam with gooseberries
We chop the berries and drupes, and you can quite use a juicer; it will remove the peel and small seeds of the gooseberries, so the mass of pulp and juice will be clean. All that remains is to mix the resulting puree with sugar and set aside for 40 minutes, stirring from time to time with a wooden spatula. When all the grains have melted, pour the finished product into pre-sterilized jars, cover the top of the neck with parchment paper and seal tightly with plastic lids. Be sure to store refrigerated.
Exotic option - with banana
And finally, we will look at another, rather unusual recipe, this time we will cook gooseberries with bananas, of which you will need 2 or 3 for every kilogram of berries. You just need to choose which varieties of gooseberries will be used.
It must be said that black and dark red fruits are much sweeter than green ones, and for each kilogram of them you will need only 600 grams of sugar. For green ones, take 1 kilo of granulated sugar. Wash and sort the berries well, removing the stems, and let them dry for about 40 minutes, and simply peel the bananas. Now we take the gooseberries and begin to crush them with a wooden crush, you can even grind them through a soft strainer made of synthetic threads to get rid of the peel and seeds and get clean pulp with juice. We also grind bananas.
If, when kneading the components of future preservation, you use a regular masher, then add sugar right in the process, so it will dissolve faster. If you grind the fruits, then granulated sugar is added after, in the puree. Mix the mass thoroughly, and when all the crystals have dissolved, transfer it to pre-sterilized jars, and then close with plastic lids. It is better not to use metal ones so as not to cause oxidation and, as a result, darkening of the workpiece. You need to store this cold food at a temperature below 10 degrees, you can in the cellar, but it is better in the refrigerator, where it will last longer, up to 1 year or more.
Gooseberry jam with oranges and lemons without cooking
How did such a simple jam manage to take its rightful place in my mother’s heart?
- Firstly, it can be made from the smallest and most inconspicuous gooseberries, which will allow you to use up the entire harvest without leaving a trace.
- Secondly, this simple gooseberry jam according to this recipe does not need to be cooked - it is quick, easy and tasty, you do not need to stand at the stove and endlessly stir it with a spoon, this is especially appreciated in hot summer weather!
- Thirdly, for this jam you can use lemons, which are easy to grow with your own hands. You can read how to grow and propagate lemons with your own hands here.
A simple recipe: gooseberry jam with oranges and lemons without cooking
Once you discover the recipe for this jam, you can’t help but want to make it again and again.
To make gooseberry jam we will need:
- gooseberries - 3 kg;
- lemon - 2 pcs. (seedless and without zest);
- orange - 3 pcs. (seedless, but with zest);
- granulated sugar - 5 kg.
- The gooseberries need to be thoroughly washed and all unnecessary tails removed; mom uses nail scissors.
- Oranges and lemons are also washed and cut into slices. Now you need to remove all the seeds. We don’t touch the orange zest (we’ll need it later), we don’t need the lemon zest.
- Lemons, along with orange zest and gooseberries, are twisted in a meat grinder or passed through a blender, as you wish. Now you can’t tell whether the berries were big or small.
- The next step is to pour sugar over this entire fruit and berry mixture, after placing it in a large and convenient container (mom uses a basin).
- Mix everything and leave to brew in the kitchen. You need to stir the mixture periodically with a wooden spoon with a long handle. until the sugar is completely dissolved.
- Mom covers the basin itself with damp gauze, it is better stretched over the basin. After a day, the finished jam can be placed in sterile glass containers and jars. You can use any container (under a nylon lid or under a screw lid).
You should store the prepared jam not in the refrigerator, but at room temperature! There has never been a single time where it has become candied or sour or fermented!
With such delicious jam it’s great to drink tea on cold winter evenings, or use it for baking rolls or pie, as well as with pancakes and pancakes!
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