Photo recipe for step-by-step preparation of grated gooseberries with orange and sugar for the winter. Simple recipes for gooseberry jam for the winter: royal emerald, five-minute, with orange and others Gooseberries with orange in the freezer

A simple and tasty treat for winter tea parties - gooseberries and orange! Simple ingredients and interesting recipes.

Jam, but without cooking. “Raw” gooseberry jam with orange - wonderful aroma and taste, maximum vitamins.

For 2 liters of “raw” jam:

Gooseberries – 1 kg
Orange - 1 pc.
Sugar - 1-1.1 kg and 4 tbsp. spoons

How to prepare gooseberries and oranges for the winter: wash the gooseberries, remove the stems.

Pour boiling water over the orange and wash well. Cut into slices along with the peel and remove the seeds.

Grind the gooseberries and oranges in a blender into a homogeneous puree.

Add sugar at the rate of: per 1 kg of fruit and berry mass - 1.1 kg of sugar. To stir thoroughly.

From the specified amount of ingredients we got 2 liters of gooseberry and orange preparation. Leave for 1 hour for the sugar to dissolve.

Place the gooseberries and oranges in clean, sterile jars for the winter. To prevent mold from forming on top and to store the workpiece better, pour 2 tbsp into each jar. spoons of sugar (you can do the same with any jam). Close tightly with sterile lids. Store in the refrigerator for about a year if not eaten sooner.

If desired, gooseberries with orange can be boiled and stored at room temperature or frozen for the winter in doses, also preserving the maximum of vitamins, as without cooking.

Recipe 2: winter gooseberries with lemon and orange (step by step)

Berries - 1.5 kg;
Lemon - 1 pc.;
Orange - 1 pc.;
Sugar - 1.5 kg.

Wash the fruits, remove debris and cut off the tails with scissors. Wash the citrus fruits too and cut them into pieces along with the peel, remove the seeds.

Pass the prepared berries and fruits through a meat grinder or blender. You can add a little sugar.

Transfer the resulting mass into a saucepan, add sugar and stir. Place on the fire and bring to a boil, stirring constantly. Boil the contents for 15 minutes.

To make jam, you need to use an enamel pan or cauldron with a thick bottom so that the contents do not burn.

Hot treats should be rolled up in sterile jars.

Recipe 3: gooseberries and oranges for the winter through a meat grinder

370-375 grams of gooseberries,
half an orange,
375 grams of sugar.

We wash and sort the gooseberries well, removing all the stems and branches, and pierce each berry with a needle (to better soak in sugar). If you come across a large specimen, cut the berry a little on the side and squeeze out the seeds. By the way, it is better to use slightly unripe berries for such jam.

We also wash the orange. The peel can be cut off, but I like it better when it remains - the taste of the jam becomes more refined. If you leave the peel, just put the orange in boiling water for 15 minutes and the bitterness of the topmost layer of the peel will go away. Cut off the required amount of fruit and remove the seeds.

Cut the orange into small pieces.

Grind all the gooseberries and oranges together through a meat grinder. You can use a blender.

Pour sugar into a ladle or bowl with the berry mixture, mix everything, put on medium heat for 15 minutes, constantly stirring the jam.

We sterilize jars and lids in advance.

Remove the finished jam from the heat and pour it hot into jars. Let's roll it up right away.

As you can see, you don’t have to mess around with much - the gooseberry and orange jam is ready!

Recipe 4: mashed gooseberries with orange for the winter

We offer you an excellent recipe - gooseberry jam with orange and lemon for the winter, fragrant and thick. Citrus peel, well boiled in berry puree, gives the finished dessert an exquisite taste and aroma. The jam turns out to be so thick that a spoon can stand in it. With a cup of morning coffee, there is nothing better than toast or sweet croutons with a thick layer of butter and thick homemade jam.

Spend a little time in the fall preparing so that you can enjoy the garden's bounty in winter.

It will take 60 minutes to prepare, the indicated ingredients will make 1 liter.

gooseberries – 1 kg;
orange – 2 pcs.;
lemon – 1 pc.;
granulated sugar – 2 kg.

I advise you to delegate the labor-intensive part of gooseberry processing to younger family members. Armed with scissors, you can quickly trim the berries on both sides - cut off the dry tails and stalks.

Wash the peeled gooseberries thoroughly with cold water under the tap.

Then place the berries in a blender bowl or pass through a meat grinder. You need to get a homogeneous berry puree, and since the skin is quite dense, a pestle or potato masher will not help in this case.

Then add the lemon cut into small slices into the blender. There are lemons with soft skin; these varieties can be cut whole. If the skin is rough, cut it off and add only the pulp to the blender.

Wash the oranges with an abrasive washcloth and pour boiling water over them to wash off the fruit wax and pesticides that are often used on citrus fruits. Cut the oranges into cubes and add to the blender with the rest of the ingredients.

Grind the berries and fruits until you obtain a homogeneous puree.

Place the puree in a saucepan with a thick bottom and high sides, add granulated sugar and mix.

Bring to a boil over low heat, cook, stirring, for 40-45 minutes. The finished jam will be thick and will boil evenly. If foam remains at the end of cooking, it must be removed.

We pack the mixture into dry, sterilized jars, and after complete cooling, close tightly.

Store in a dark, dry place, for example, in a pantry or closet away from heating devices.

Recipe 5: gooseberry jelly with orange for the winter

Gooseberry and orange jelly must be prepared for the winter, if only so that winter preserves do not seem so monotonous. It is not enough to simply prepare healthy gooseberries for the winter; you need to decorate them, give them new shades of taste and aroma. This is exactly what we will do in today’s step-by-step photo recipe, which will colorfully and clearly tell you how to make refreshing gooseberry jelly at home. Just think about how unusual the gooseberry itself is: having a fairly transparent and dense skin, it is liquid or even jelly-like inside. By the way, these same gooseberry insides also look structured, perhaps all this is due to the stripes on the berry.

Among other things, gooseberries are also incredibly healthy, so they must be closed for the winter, no matter in what form. In today's recipe we will not use water at all, only juices from gooseberries and oranges. That is why the resulting jelly will be incredibly rich and concentrated in taste. As for hardening, due to the high content of pectin in the berries, you definitely won’t have any problems with this process. The finished jelly can be served in small bowls or spread on freshly baked bread. Orange justifies the money spent on it only thanks to the high content of vitamin C in its zest. Let's start preparing gooseberry and orange jelly at home for the winter.

gooseberries - 1.5 kg
orange - 3 pcs
granulated sugar - 2 kg

How to make gooseberry jelly for the winter, or rather, where to start? The first step is to collect all the necessary ingredients, rinse them thoroughly in cold water and carefully sort the berries for spoilage. Also during this process, you need to carefully remove the thin green tail from each gooseberry. It’s enough just to rinse the oranges well, because we will make the jelly with the zest.

Cut the prepared oranges, which are not too large and sweet, into slices as shown in the photo. At this stage, it is necessary to twist the prepared fruits and berries, so we pour a portion of gooseberries into the food processor, add a few orange slices, chop and mix the ingredients. You can also use a stainless steel meat grinder for grinding. Try to grind the ingredients so that the mass is as homogeneous as possible. Pour the resulting thick mass into a pan of suitable volume, heat it, add granulated sugar along the way and mix it thoroughly with the fruit and berry puree. Cook the dessert over low heat for 20-25 minutes after boiling. Don't forget to stir the puree regularly and don't let it burn on the bottom.

During this time, you can sterilize the jars as follows: rinse the selected glass containers in hot water, then dry them and put them in the oven for 15 minutes; we do the same with tin lids. Pour the hot jelly into prepared small jars and seal them with lids. Leave the preserves at room temperature until they cool completely, and then put them in the cold.

After the jelly has completely hardened, it can be served as an independent dessert. If you eat the jelly right away, it will look more like jam. The simplest recipe for gooseberry and orange jelly is ready for the winter.

Recipe 6: gooseberry jam with orange (with photo)

Many housewives surprise all family members with fragrant gooseberry and orange jam. It is done quite quickly, the main thing is to prepare the berries in advance. The orange gives the jam a citrus flavor and makes it more piquant.

Gooseberry
Orange
Sugar

The ratio of gooseberries and sugar should be 1:1, adding two large oranges for every kg of gooseberries.

First, wash the berries and remove the stems. Then you will need to pass everything through a meat grinder. Grind the orange together with the peel. Stir the entire mixture well so that it is homogeneous. Now add sugar to it and put it on fire.

To prevent the jam from burning, cook it in a container with a thick bottom. Keep in mind that it is important to preserve at least part of the gooseberry nutrients, so you need to cook the jam for about 15 minutes after boiling.

Pour hot jam into prepared jars and roll up.

Gooseberries with oranges for the winter are a dessert that contains a lot of vitamin C. Everyone knows how much we need protection from colds in the winter.

Gooseberry jam with oranges can provide double protection, since both fruits are incredibly rich in vitamin C and other beneficial components that can support immunity.

Gooseberry jam with the addition of orange turns out to be unusual and tasty. The volume of orange additive can be varied.

There are recipes that advise adding as much orange as gooseberries. We, in turn, recommend preparing jam according to our recipe and using it to diversify your winter tea drinking.

Gooseberries with oranges for the winter ingredients

Gooseberries – 1.5 kilograms;
Oranges – 1-2 pieces (to taste);
Sugar – 1.5 kilograms.

Gooseberries and oranges for the winter preparation

If all the ingredients are at hand, then you can start preserving. So, wash the fruits well, remove the stems from the gooseberries, cut the oranges into small cubes.

There is no need to peel the oranges, but the seeds, of course, need to be removed. Next, grind the mass in a meat grinder or using a blender, place it in an enamel or copper bowl, and add sugar.

Since we have crushed the fruits, there is no need to leave them for several hours until the juice appears; you can immediately start cooking. We repeat this procedure three times.

Boil for 5 minutes, let cool for 5-6 hours and boil again (3 times in total). We remove the foam in a timely manner. After the last boiling, it is not recommended to touch the jam to try it, so as not to violate sterility conditions.

Distribute the finished jam into sterile jars and seal tightly.

The treat will be a tasty addition to tea; you can serve fresh pastries and even regular bread with it. The noble emerald color of the product awakens the appetite of even the most fussy.

Ingredients:

2 kg gooseberries;
4-5 oranges;
2 kilograms of granulated sugar;
tsp citric acid.

Preparation:

The berries are carefully sorted, soaked in water for a couple of hours and the tails are cut off. Drain it in a colander to drain off excess water. The oranges are washed and cut into slices without removing the skin. The thickness of the slices must be at least 2 millimeters.

Using a blender or meat grinder, grind the ingredients until smooth. Sugar and citric acid are added to the mixture.

The mixture is kept in the refrigerator or on the balcony for 3-4 hours, and then divided into sterilized jars and sealed with airtight lids. The finished product is stored in a cool place with a temperature no higher than 15 degrees Celsius.

On a note!

You can try the delicacy immediately after it has cooled a little.

Description

Grated gooseberries and orange are combined for the rich and very bright taste of this jam. Of course, such a treat will have enough beneficial properties to keep your immune system in good shape all winter. In general, any gooseberry preparation will be original, if only because this berry is very rarely used for winter preservation. You can choose absolutely any variety of gooseberry for this jam: sweet or sour. Only the amount of sugar used depends on this fact.
To diversify the taste of gooseberries, and also as an additional ingredient, we will use ripe and aromatic oranges. The rich, slightly sour taste of citrus fruits perfectly accentuates the texture of gooseberries. Our step-by-step photo recipe will describe in detail the process of chopping berries and fruits at home. We will not heat-treat the ingredients, so glass jars must be well sterilized before use: the safety of the jam depends on this. Let's start preparing delicious raw gooseberry and orange jam with sugar for the winter.

Ingredients

Grated gooseberries with orange - recipe

Let's collect on the work surface all the ingredients we need to make healthy jam. Choose gooseberries to your taste; this recipe features a rich purple sweet variety. Oranges must be selected as ripe as possible. Wash all ingredients thoroughly in cold water and let dry at room temperature.

We plan to use citrus fruits together with zest, so we simply cut the fruits into small pieces as shown in the photo. This process will also help you easily remove seeds from oranges..

You can grind the ingredients in a blender or using a food processor; even a regular meat grinder will do. Grind the gooseberries along with orange slices in any way convenient for you.

Pour the crushed fruit and berry puree into a large suitable enamel basin. This container is most suitable for further cooking..

We begin to pour granulated sugar into the bowl of jam in portions. After each serving, carefully knead the contents of the basin, trying to dissolve the sugar crystals completely.

If stirring was not enough, lightly boil the jam. However, Do not overdo it with the temperature, otherwise it will kill both part of the taste of the product and its beneficial vitamins. The result should be a fairly thick mass, homogeneous and almost smooth.

We sterilize jars in any way convenient and known to you, and we do the same with lids. Pour the sweet fruit and berry mixture into glass containers and tighten the lids. You can store this preparation in a cool place, and after opening the cans it is better to leave the gooseberries in the refrigerator. Grated gooseberries with sugar and orange are ready for the winter.

I suggest you make gooseberry and orange jam for the winter, and I’ve attached the recipes, you can choose according to your taste. By the way, gooseberry jam was Catherine the Great’s favorite. I don’t know how they cooked it for her, but now there are a lot of cooking recipes, and each is good in its own way.

Gooseberries are often combined with other berries, and this does not make the jam worse, but only improves its taste. The ideal friendship of the prickly bush berry is with black currants, bananas, raspberries, lemons and with its closest relative - kiwi.

There are recipes that contain nuts and even spices among the ingredients. But we will make a dessert with the addition of oranges.
The gooseberry delicacy has received so many praises! Royal, royal, emerald! And in fact, when you pick up a jar of winter preparation, it’s hard to resist words of admiration.

How to make gooseberry and orange jam

To preserve the benefits of berries (read) and end up with a wonderful dessert, follow my advice:

Experienced housewives always choose a slightly unripe berry for cooking, elastic and dense, so that it floats beautifully in the syrup. The exception is jam without cooking, raw.
The correct cookware for cooking is enameled; aluminum is not suitable; a bad reaction of the berries with the metal is possible.
The orange goes into the preparation directly with the zest; you only need to remove the seeds and white partitions, otherwise they will add bitterness.
Are you planning to add spices to your treat? Place them in a fabric bag and add them while cooking. Then it will be very convenient to pull them out.
If you cook a delicacy from whole gooseberries, so that the berries do not crack during cooking and maintain their integrity, pierce each one with a toothpick.
Do not overcook jam with oranges; you risk losing the unforgettable aroma, the taste will not be as bright, and the color will suffer.

How much to cook jam for the winter

Want to determine readiness? There are two ways:

Visual. The syrup has become transparent, and the berries are floating in it, while the foam has begun to accumulate in the center of the container.
Drop some onto a cold plate. If the droplet does not spread, then cooking can be completed.

Gooseberry jam with oranges

A classic recipe for making a delicacy. The dessert is not twisted, it is cooked with whole berries, it turns out to be a very beautiful color, and the taste is excellent.

Take:

Berries - kilogram.
Water – ¾ cup.
Sugar – one and a half kg.
Orange – 2 pcs.

Preparation:

Pinch off the stems of clean gooseberries and pierce each berry with a toothpick.
Pour water over sugar and place on the burner. Warm up, stirring constantly. Wait for it to dissolve.
Remove the container from the burner and add the berries. Stir until the sugar and gooseberries are evenly distributed and place back on the stove. Continue cooking over low heat for about 10 minutes.
While the jam is cooking, cut citrus fruits randomly, select the seeds from them and send them to cook.
Until the dessert is ready, you need to cook it for about 40 minutes, no more. Don’t forget to remove the chiffchaff; it is not needed in the dessert; it helps the winter preparation to sour quickly.
As soon as openwork foam begins to gather in the center, remove the container from the burner. Pour the dessert into jars while still hot, close them with an iron lid.

For the winter:

Live gooseberry jam with orange through a meat grinder

The dessert will resemble jelly - it will be twisted. You will grind the berries and orange in a meat grinder or grind them in a blender.

Take:

Berries – 2 kg.
Sugar – 2.4 kg.
Orange – 5 pcs.

Oranges do not need to be peeled, which gives a pronounced citrus aroma, just wash them and cut them into slices. But be sure to remove the seeds, you don’t need them.
Grind the berries prepared for cooking (wash and trim the tails) - put them in a meat grinder, use a blender.
Add orange slices to them and turn the whole mass into puree.
Transfer the puree into a saucepan and add sugar. I advise you to add it in small portions and stir immediately - the sugar will be distributed throughout the berries faster.
Now start cooking. Let it boil and cook for a quarter of an hour.
Then cool and close under nylon lids. It is advisable to store in the cold.

Raw gooseberry jam for the winter with orange

If you want to preserve all the valuable vitamins in the dessert, prepare it without cooking, I’ve also heard they say - raw. To make the jam truly healthy and alive, use only ripe, soft and juicy berries from the bush. Another tip: if you plan to store the workpiece in an apartment, then 1 kg. add 2 kg of berries. Sahara.

Take:

Berry – 1 kg.
Citrus – 4 pcs.
Sugar – 1.2 kg.

Recipe:

Prepare the berries by washing and pinching off the stems. Then cut the oranges randomly and remove the seeds from them.
Grind - grind the components in a blender or meat grinder.
Add sugar to the resulting mass. Pour in small portions and stir – it’s more convenient. Stir until the mixture is smooth and the sugar is completely dissolved.
Set the container aside for 10 hours—the time needed to infuse the live jam.
Place in jars and seal with a nylon lid. Raw jam without cooking should only be stored in the cold.

Delicious jam with orange and kiwi

If you like unusual mashed jam, keep another recipe. You may not know, but kiwi and gooseberries are related, and therefore their combination is not as strange as it might seem at first glance.

Take:

Gooseberries – 1 kg.
Citruses and kiwi – 4 pcs.
Sugar – 2 kg.

Recipe:

Prepare all the fruits for work and grind them with a blender.
Place in a cooking container and add sugar. Stir and set aside for an hour or two, the sugar will have time to dissolve.
The jam should be simmered over low heat, simmered, and when it boils, set aside from the burner and allowed to cool.
After this, repeat the cooking, but now after boiling, cook it for 20 minutes. If you see that the delicacy does not yet have the desired thickness, cook a little more.
Let the dessert cool and distribute into jars.

Red gooseberry orange jam for the winter

It’s not for nothing that the dessert was nicknamed “Ruby” because of its wonderful red color. You need to cook it from ripe berries.

Take:

Red gooseberries – 1 kg.
Citruses – 2 pcs.
Sugar – 1 kg.
Water – ¾ cup.
Vanillin - to taste.

Recipe:

Pass the orange and berries prepared for use through a meat grinder. According to the recipe, the orange zest needs to be peeled and grated. It is added to the jam before the end of cooking.
Add sugar to the crushed berries, stir, pour in water.
Let it cook, and when the delicacy boils, add vanillin and cook for 5 minutes.
Cool the mixture and cook again for 5 minutes
During the third cooking, add the grated zest and cook for another five minutes. Close the hot jam under the iron lid.

Assorted gooseberries, oranges and lemon for the winter

The following recipe for gooseberry dessert is dedicated to lovers of sourness.

Take:

Berries – 1 kg.
Lemon and orange – 2 pcs.
Sugar – 1 kg.

Preparation step by step:

Prepare berries and oranges for cooking: wash, remove stems and seeds, cut citrus fruits and zest into pieces of arbitrary sizes.
Grind in any way available to you - with a blender, in a meat grinder.
Sprinkle the resulting mass with sugar, stir well and leave for a couple of hours until the sugar dissolves.
Bring the mixture to a boil and then cook for exactly one hour. During this time, the mass will noticeably boil down, by about a third.
Pour into jars and store in the cold for winter storage.

How to make delicious gooseberry jam with banana and orange

It would seem, where is the royal berry and where is the banana? The difference is huge. But the combination of three fruit and berry representatives gives an extraordinary taste. Try it and you won't regret it. Banana will add sweetness, and cinnamon and cloves will add a wonderful oriental note.

Take:

Shrub berries – 1 kg.
Orange and banana – 2 pcs.
Cinnamon powder - 2 small spoons.
Sugar – 1 kg.
Clove sticks – 8 buds.

Recipe:

Grind the gooseberries prepared for use in a meat grinder or use a blender. Also grind the orange together with the peel into a puree, after cutting it into pieces and removing the seeds. The banana needs to be peeled and cut into pieces.
Combine everything and cover with granulated sugar for a couple of hours so that it has time to dissolve.
After 2 hours, start cooking by adding cinnamon and cloves. I advise you to put the cloves in a bag and put them in the jam. At the end of cooking, it will be very convenient for you to remove it.
After boiling, cook the dessert for about 15 minutes and pour it into a container while hot under an iron lid.

Video: jam recipe from my friend

I suggest you watch a video in which my friend Olya Orlova shows step by step how to cook gooseberry jam for the winter. Enjoy your preparations! With love... Galina Nekrasova.