Source: Janna, AdobeStock Gooseberries are versatile berries that can be used to make anything. Today, we suggest focusing on gooseberry jams. And for this occasion, we have already prepared 20 of the most delicious recipes!
1. Gooseberry Jam – Classic Recipe
Source: yanva.ruIt's best to wash jars with dry mustard or baking soda.
You will need: 2 kg gooseberries, 1 kg sugar, a pinch of citric acid.
Preparation: Cover the gooseberries with sugar and set aside for 3 hours. Then boil for 10 minutes, remove from heat, and cool. Bring the jam to a boil again, add citric acid, and cook for another 7-10 minutes. Ladle the hot jam into jars and seal.
2. Gooseberry Jam through a Meat Grinder
Source: bee-master.ruStir the jam frequently during cooking.
You will need: 3 kg gooseberries, 2 kg sugar, 150 ml water, 0.5 tsp citric acid.
Preparation: Pass the gooseberries through a meat grinder. Add sugar, water, and boil for 10 minutes. Turn off the heat and let stand for 1 hour. Bring to a boil again, add citric acid, cook the jam for 5 minutes, and seal.
3. Green Gooseberry Jam with Vanilla and Vodka
Source: spmguild.ruInstead of vodka, you can add the same amount of alcohol or brandy.
You will need: 3 kg green gooseberries, 1 vanilla pod, 3 tbsp vodka, 1.5 kg sugar, 2 tbsp lemon juice.
Preparation: Cut the vanilla pod, scrape out the seeds, and mix with sugar. Place the gooseberries in a saucepan and cover with the aromatic sugar for 3 hours. Place over low heat, cook for 5 minutes, and set aside to cool. Bring to a boil again, pour in the vodka, lemon juice, and cook for another 5 minutes. Fill sterilized jars with the hot jam, seal, and wrap in a warm towel.
4. Thick Gooseberry Jam with Pectin
Source: ideireceptov.ruIt's easiest to use ready-made store-bought pectin.
You will need: 2 kg gooseberries, 1 kg sugar, 20 g pectin, 3 tbsp lemon juice.
Preparation: Pass the gooseberries through a meat grinder, mix with half the sugar, and set aside for 1 hour. Place the saucepan over low heat, cook for 5 minutes, add lemon juice and the remaining sugar mixed with pectin. Boil for 5 minutes, ladle into jars, and seal.
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5. Gooseberry Jam with Stevia Extract
Source: gastronom.ruA jam recipe for those who don't like sugar.
You will need: 1 kg gooseberries, 1 tbsp stevia extract, juice of half a lemon.
Preparation: Blend the gooseberries, cook for 5 minutes, and set aside to cool. Place the saucepan back on the heat, add stevia extract, lemon juice, and cook for 10 minutes. Ladle the hot jam into jars, seal, and turn upside down.
6. Gooseberry Jam with Gelatin
Source: menunedeli.ruNote that after adding gelatin, the jam should not be boiled.
You will need: 3 kg gooseberries, 1.5 kg sugar, 30 g gelatin, 180 ml boiled water, a pinch of citric acid.
Preparation: Pour water over the gelatin and set aside for 15 minutes. Place the gooseberries in a heavy-bottomed saucepan and cover with sugar for 3 hours. Place over low heat, boil for 5 minutes, and set aside for 1 hour. Bring the jam to a boil, add citric acid, and cook for another 10 minutes. Remove from heat, pour in the gelatin mixture, and stir. Ladle into clean, dry jars, seal, and wrap in a warm blanket for 24 hours.
7. Gooseberry Jam with Sterilization
Source: kitchen-grill.ruThis type of preserve can be stored even at room temperature.
You will need: 2 kg gooseberries, 1 kg granulated sugar, a pinch of citric acid.
Preparation: Blend the gooseberries, mix with granulated sugar, citric acid, and cook for 5-7 minutes over low heat. Ladle the hot jam into jars and sterilize for 10 minutes. Carefully remove the jars from the sterilization bath, seal, and turn upside down.
8. Green Gooseberry Jam with Lemons and Cardamom
Source: rutube.ruA delightful treat with notes of oriental cuisine.
You will need: 3 kg gooseberries, 2 lemons, 2 kg sugar, 0.5 tsp ground cardamom.
Preparation: Place the gooseberries in a saucepan, cover with sugar, and set aside for 3 hours. Blanch the lemons with boiling water, cut in half, and squeeze out the juice. Place the saucepan over low heat and boil for 10 minutes. Add cardamom, lemon juice, and simmer for another 7-10 minutes. Fill prepared containers with the hot jam and seal.
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9. Gooseberry Jam with Honey
Source: ideireceptov.ruNo additives, only natural ingredients!
You will need: 1 kg gooseberries, 1 kg honey, 1 cup boiled water.
Preparation: Pass the gooseberries through a meat grinder. Boil water, add honey, and cook for 5 minutes. Add the gooseberry mixture and continue to simmer over low heat for another 5-7 minutes. Ladle the jam into jars, seal, and turn upside down.
10. Gooseberry Jam with Starch
Source: dzen.ruWe recommend using cornstarch.
You will need: 2 kg gooseberries, 5 tbsp cornstarch, 1 kg sugar, a pinch of citric acid, 100 ml boiled water.
Preparation: Pass the gooseberries through a meat grinder, mix with sugar, citric acid, and boil for 5 minutes. Remove the saucepan from heat and cool to room temperature. Bring the jam to a boil again. Mix the starch with water and pour in a thin stream into the boiling jam, stirring constantly. Boil for 5 minutes, ladle into clean, dry jars, and seal.
11. Gooseberry Jam with Lemon Balm
Source: povar.ruYou can similarly make jam with mint.
You will need: 1 kg gooseberries, 2 sprigs of lemon balm, 800 g granulated sugar, a pinch of citric acid.
Preparation: Cover the gooseberries with granulated sugar and set aside for 2 hours. Remove the lemon balm leaves from the stems and chop. Place the saucepan with gooseberries over low heat and bring to a boil. Add the aromatic mixture, citric acid, and cook for 15 minutes, stirring occasionally. Fill prepared containers with the hot jam, seal, and wrap in a thick towel for 24 hours.
12. Gooseberry and Orange Jam
Source: botanichka.ruRipe oranges should be medium-sized, heavy, and very fragrant.
You will need: 3 kg gooseberries, 1 kg oranges, 2 kg granulated sugar, 2 g citric acid.
Preparation: Rinse the oranges with boiling water, peel, and separate into segments. Pass the gooseberries and oranges through a meat grinder. Add granulated sugar, boil for 10 minutes, and set aside for 1 hour. Place the saucepan over low heat, add citric acid, and cook for another 5-7 minutes. Ladle the jam into clean, dry jars and seal.
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13. Sugar-Free Gooseberry and Orange Jam
Source: attuale.ruFor this recipe, it's best to use sweet citrus fruits.
You will need: 2 kg gooseberries, 3 oranges, 0.5 tsp citric acid.
Preparation: Rinse the oranges with boiling water, peel, and separate into segments. Blend the gooseberries and orange segments. Boil the mixture twice for 5 minutes each. During the second boil, add citric acid. Ladle the hot jam into sterilized jars and seal.
14. Gooseberry Jam with Oranges and Lemons
Source: ideireceptov.ruA beautiful and delicious jam is made from green gooseberries.
You will need: 2 kg gooseberries, 1 kg oranges, 2 lemons, 1.5 kg sugar.
Preparation: Rinse the lemons and oranges with boiling water, peel, and cut into small pieces. Pass the gooseberries and citrus fruits through a meat grinder. Add sugar, mix, and let stand for 1 hour. Cook the mixture for 10 minutes, ladle into clean, dry jars, and seal.
15. Gooseberry and Apple Jam
Source: bee-master.ruOptionally, add aromatic cinnamon to the jam.
You will need: 2 kg apples, 1 kg gooseberries, 1.5 kg sugar, a pinch of citric acid.
Preparation: Cut the apples into quarters, remove the seeds, and blend. Mix the gooseberries, apple puree, sugar, and cook for 10 minutes. Remove the saucepan from heat and set aside for 1 hour. Bring the jam to a boil, add citric acid, cook for another 10 minutes, and seal.
16. Gooseberry and Redcurrant Jam
Source: sovkusom.ruA foolproof jam recipe that will surely surprise.
You will need: 1 kg gooseberries, 1 kg redcurrants, 1 kg granulated sugar, a pinch of citric acid.
Preparation: Blend the berries, mix with granulated sugar, and set aside for 1 hour. Bring the mixture to a boil over low heat, add citric acid, and cook for 10 minutes. Fill prepared containers with the hot jam, seal, and turn upside down.
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17. Gooseberry and Pear Jam
Source: povar.ruIt's best to peel tough pear skins.
You will need: 2 kg gooseberries, 1 kg pears, 1.5 kg sugar, juice of half a lemon.
Preparation: Cut the pears into quarters, remove the seeds, and cut into small pieces. Blend the gooseberries and pears. Add sugar, mix, and let stand for 1 hour. Cook over low heat for 10 minutes, pour in lemon juice, and boil for another 5 minutes. Ladle the jam into sterilized jars and seal.
18. Gooseberry Jam with Cardamom and Agar-Agar
Source: polza4u.ruAs it cools, the jam will become thicker.
You will need: 3 kg gooseberries, 2 cardamom pods, 1.5 kg sugar, a pinch of citric acid, 30 g agar-agar, 100 ml boiled water.
Preparation: Blend the gooseberries, mix with sugar, and let stand for 1 hour. Toast the cardamom on a dry skillet for 2 minutes, open the pods, and remove the seeds. Mix agar-agar with water and set aside for 10 minutes. Cook the gooseberries over low heat for 5 minutes, add cardamom, citric acid, and the agar-agar mixture. Boil for 4 minutes, ladle into jars, and seal.
19. Gooseberry and Peach Jam
Source: bee-master.ruThe desired consistency is achieved through phased cooking.
You will need: 2 kg gooseberries, 1 kg peaches, 1.5 kg sugar, a pinch of citric acid.
Preparation: Peel the peaches, remove the pits, and cut into small pieces. Blend the gooseberries and peaches. Add sugar and boil for 10 minutes over low heat. Turn off the heat and let stand at room temperature for 1 hour. Bring the mixture to a boil again, add citric acid, and simmer for another 10-15 minutes. Ladle the jam into prepared containers, seal, and wrap in a thick towel for 24 hours.
20. Gooseberry Jam with Gelfix in a Multicooker
Source: ideireceptov.ruA great way to make delicious jam for winter.
You will need: 2 kg gooseberries, 1 kg sugar, 20 g gelfix.
Preparation: Mix gelfix with 3 tbsp sugar and set aside. Place the gooseberries in the multicooker bowl and cover with the remaining sugar for 2 hours. Close the lid and activate the "Baking" program for 45 minutes. After the signal, add the gelfix mixture and turn on the "Cooking" mode for 5 minutes. Ladle the hot jam into clean, dry jars and seal.