Source: Africa Studio, AdobeStockStill don't know what to make with black gooseberries besides compote? Jam, of course! Sweet, thick, with a rich color – just like childhood. We offer 8 excellent recipes!
1. Quick Black Gooseberry Jam
Source: AdobeStockThe main advantage of this recipe is minimal cooking time.
You will need: 1.5 kg black gooseberries, 750 g sugar, 150-200 ml water, 0.25 tsp citric acid.
Preparation: Sort the gooseberries, trim the stems, cover the berries with sugar, and leave for 3-4 hours or even overnight. Then pour in the water, bring to a boil, and simmer for 5 minutes over low heat. Add citric acid, simmer for another 5 minutes, and seal the resulting jam in sterilized jars.
2. Seedless Black Gooseberry Jam
Source: AdobeStockA thick jam that is wonderfully suited for toast or pancakes.
You will need: 2 kg black gooseberries, 1 kg sugar, 2 cups water.
Preparation: Rinse and dry the gooseberries; you can leave the stems on. Cover the berries with water, bring to a boil, and simmer for 5-10 minutes. Then strain the mixture through a sieve, combine with sugar, and simmer for another 30 minutes over medium heat, stirring occasionally. Seal the jam in sterilized jars for winter storage.
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3. Black Gooseberry and Blackcurrant Jam
Source: AdobeStockIncredibly rich color and equally rich aroma!
You will need: 1 kg black gooseberries, 1 kg blackcurrants, 2 kg sugar.
Preparation: Rinse both berries, trim the stems from the gooseberries, and place everything in a pot. Blend the mixture with an immersion blender or lightly mash with a potato masher, add sugar, stir, and bring to a boil. Cook the jam for about 30 minutes over low heat, skimming off any foam, then seal in sterilized jars.
4. Black Gooseberry Jam with Walnuts
Source: AdobeStockA complete dessert, not just a plain jam.
You will need: 800 g black gooseberries, 100 g walnuts, 2 cups sugar.
Preparation: Rinse and sort the gooseberries, removing the stems. Separately toast the walnuts in the oven or a dry pan. Combine the black gooseberries with sugar, bring to a boil, and simmer for 7-10 minutes over low heat. Then add the walnuts and simmer for another 5-7 minutes, then cool the mixture completely. After that, bring the jam to a boil again, simmer for 5-10 minutes, and seal in sterilized jars for winter storage.
5. Raw Black Gooseberry Jam
Source: AdobeStockMaximally healthy, but store it in a cold place.
You will need: 1.5 kg black gooseberries, 1.5 kg sugar.
Preparation: Rinse, dry, and sort the gooseberries, trim the stems, and pass the berries through a meat grinder or chop with a blender. Add sugar, stir until dissolved, and spoon the raw jam into sterilized jars. If desired, it can be frozen.
6. Black Gooseberry and Orange Jam
Source: AdobeStockCitrus notes always enhance sweet jam.
You will need: 2 kg gooseberries, 4 oranges, 2 kg sugar.
Preparation: Rinse, sort, and dry the black gooseberries, trim the stems. Wash the oranges thoroughly and slice them with the peel. Pass everything through a meat grinder or chop with a blender, add sugar, stir, let stand for 40 minutes, and stir again. Then bring the jam to a boil, simmer for 20 minutes over low heat, and seal in sterilized jars for winter storage.
7. Black Gooseberry Jam with Whole Berries
Source: AdobeStockPleasantly diversifies your usual assortment of preserves.
You will need: 1 kg black gooseberries, 800 g sugar, 5-6 tbsp water.
Preparation: Sort and rinse the gooseberries, trim the stems, and add sugar with water. Bring the mixture to a boil over low heat, stirring gently, then simmer for another 20 minutes, remembering to skim off any foam. Seal the jam in sterilized jars for winter storage.
8. Black Gooseberry Jam with Lemon and Orange (No-Cook)
Source: AdobeStockAnother wonderful raw jam recipe to brighten your tea time.
You will need: 1.5 kg black gooseberries, 1 kg sugar, 1 lemon, 2 oranges.
Preparation: Rinse and sort the gooseberries, trim the stems, and blanch the citrus fruits with boiling water and slice them with the peel. Pass everything through a meat grinder and mix with sugar until dissolved. Spoon the jam into sterilized jars and store in a cold place.