Gooseberries in red currant juice. Simple recipes for making gooseberry jelly for the winter. Gooseberry jelly with gelatin for the winter
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.
But don’t forget that the gooseberry harvest is just around the corner. This means that the sweet preparations for winter tea parties continue! Today we will look at several interesting recipes for delicious jelly made from it.
It's easy and simple to prepare, and the results are fantastic. I couldn’t decide for myself which one is the best. Therefore, every summer I close several jars for each recipe.
How to make jelly using a meat grinder?
Gooseberries are very popular in our family. Preparations made from it very often resemble the taste of kiwi. In addition, this berry is extremely beneficial for health. Jams made from it also have benefits for the body.
However, we should not forget about the presence of sugar in desserts, which prohibits the abuse of such delicacies. That is, it is not only possible, but also necessary to eat small portions, but within reason. Although it can be very difficult to stop.
In this recipe we only need:
- Sugar;
- gooseberry.
In this case, you can use berry puree and their juice. For 1 kilogram of juice or puree you will need 1 kilogram of granulated sugar.
Rinse the gooseberries thoroughly and immediately place them on a towel. You should not keep the berries in liquid for a long time so that they do not fall apart (especially if they are overripe and cracked). They must be dried before putting into jam.
Pass the berries through a meat grinder or juicer.
If you use a meat grinder, the dessert will come out with bones. If you pass the fruits through a juicer, the consistency will be more uniform and tender. There is no friend according to taste and color, so everyone does it in their own way.
Pour sugar into the berry mixture and mix thoroughly.
Place the resulting mixture over high heat until it boils. After this, reduce the power to medium and let it simmer for 20-30 minutes. Then remove the pan from the heat, cover with a lid and leave in the kitchen for 1 day.
The next day you will see a similar picture. The jam changed color and became covered with dense foam. It needs to be removed - it is not suitable for storage and the workpieces can quickly turn sour.
Place the jelly, cleared of foam, on the stove again and boil for half an hour after boiling.
To check if the dish is ready, take a teaspoon of jam and dip it in ice water. If you are satisfied with its viscousness and consistency, then you can turn off the heat. If you want a thicker dessert, leave it for another 1 day and then boil again. I usually boil it 2-3 times.
Pour the entire volume received into clean jars and cover with a lid.
Turn them upside down and leave them out of reach of children until they cool completely. Then put the jars in a cold room for the winter. The first sample can be taken after the treat has cooled.
The jam holds its shape perfectly, it is very tasty and aromatic. Perfectly refreshes and energizes you with a good mood. Help yourself too!
A simple recipe for tremors without boiling gooseberries
Everyone knows that cooking takes away most of the beneficial vitamins from fruits. And how you don’t want to lose them... In this case, resourceful housewives have long come up with a solution. Gooseberry jam for the winter can be prepared without preliminary heat treatment.
This delicacy turns out even more refreshing, juicy and natural. On cozy winter evenings, it’s so nice to drink tea with such a dessert and succumb to warm memories of summer. What delicious baked goods can you make if you use this jelly as a filling?! Mmm... Just try it!
Ingredients:
- 1 kilogram of fresh berries;
- 1 kilogram of granulated sugar;
- half a liter of water.
Before cooking, the berries must be pre-processed. First of all, you need to rinse them thoroughly, dry them and remove the tails.
Transfer to a large saucepan or saucepan and sprinkle with sand. To do this, I divide the entire volume of berries and sugar into 2-3 parts. I cover the first part of the gooseberry with one part of sand and so on 3 times. Thus, the entire volume of fruit will be evenly saturated. Fill with water and leave for a day at room temperature.
The next day, put the pan on the stove and bring to a boil. There is NO NEED to boil the mass! After it boils, immediately remove from heat, cover with a lid and leave for another 24 hours. This process will require patience, because you need to repeat the procedure of boiling and instantly removing from heat all week. However, this does not require much effort. During this period, the pectin contained in the fruit fulfills its gelling properties and the mass begins to thicken.
After the last boiling procedure, immediately transfer the jam into sterilized jars. Roll up and place upside down until cool. Store in the basement or refrigerator.
Homemade gooseberry jelly with gelatin:
Gooseberry jam, even in the classic composition, turns out thick and jelly-like. However, for variety, I prepare several jars of jam with gelatin every winter. This delicacy is very good to spread on bread and toast. It holds its shape perfectly, does not spread and does not soften the bread.
My whole family loves this jelly and asks for more every time. Indeed, it is impossible to tear yourself away, because it turns out to be extremely refreshing and tasty. Try it yourself!
Ingredients:
- 1 kilogram of slightly unripe gooseberries;
- 100 grams of gelatin;
- half a glass of sugar;
- 1 glass of water;
- 1 vanilla stick.
Berries, according to tradition, need to be cleaned of dry tails and stalks, washed, and then drained in a colander.
Pour a glass of water into a saucepan and add the required amount of granulated sugar. Place on the fire and stir, bringing to a boil, until the grains of sand dissolve completely. Then add the processed gooseberries and wait until it boils again. After this, boil the mixture for 10-15 minutes, stirring occasionally and skimming off the foam.
Allow the contents of the saucepan to cool completely. It is better to move it to a cool room for this. Just do not put hot dishes in the refrigerator, otherwise it will certainly fail. For this it is better to use a balcony or basement.
As soon as the berry brew has completely cooled and becomes cold, you need to add gelatin and a vanilla stick. Place on the fire and bring to a boil again. At this stage, it is important to constantly stir the future jam. Otherwise, the gelatin will swell unevenly and the jelly will not turn out as it should. Boil for no more than 4 minutes.
Immediately after removing from heat, pour hot jam into prepared jars. Turn it upside down and wrap it in something warm. This could be an old jacket or blanket. Let the jars stand in this position for a day until they cool completely. Then they need to be turned over and put into the basement.
This jelly turns out very tasty. Whole berries add a special piquancy. Try it! You'll like it.
Gooseberry jelly - “Five Minute” recipe
To prepare gooseberry jelly in the shortest possible time you will need:
- 1 kilogram of ripe berries;
- 1 kilogram of sugar.
Wash the berries thoroughly, remove dry ends and stalks. Dry slightly and place in a meat grinder or juicer.
Transfer the berry mass to a saucepan, cover with sand and place on maximum heat until the contents boil. After this, as soon as the first boils appear, you need to boil for 5 minutes. In this case, it is necessary to periodically stir and remove the resulting foam.
As soon as the mixture boils for 5 minutes, immediately remove from heat and pour into clean jars. Roll them up and turn them over onto the lids until they cool. Then the blanks are stored in cool rooms.
This recipe is one of the easiest, but no less delicious.
5 minutes of gooseberries according to a simple recipe
This jelly cannot be stored for the winter; it must be eaten immediately. It also cooks quickly, I call it “Five Minute”.
Ingredients:
- 500 grams of milk;
- 150-180 grams of berries;
- 1 heaped glass of sugar (about 300 grams);
- 50 grams of water;
- 50 grams of gelatin
The first step is to prepare the gelatin. You need to fill it with water and wait for it to swell. Then put it on the fire and, heating it, dissolve it evenly. Set aside until completely cool.
Stir sugar in milk, put on the stove and wait for it to boil. Meanwhile, pass the berries through a juicer and pour into boiling milk.
Immediately remove from heat, mix thoroughly, add gelatin and pour into molds. Place in a cool place.
It turns out simply indescribably tasty and tender. Your loved ones will be delighted!
Video recipe for gooseberry jelly for the winter without sterilization
In winter, when there is such a shortage of fresh fruits and berries from the garden, our rollers come to the rescue. This small island of summer saves us from the blues, reminding us of beautiful sunny days.
Try new recipes and share your impressions. Share this article on social networks so that your friends can treat their loved ones with delicious food.
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 ready. 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.
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.
Gooseberry jelly is a light and at the same time very tasty dessert option that will look perfect on a holiday menu. When you have eaten quite a lot, and you don’t want to burden your body with heavy baked goods, but you still have the desire to try something sweet, then this vomit comes to the rescue. It can be prepared in various ways and supplemented with other berries and fruits.
Small subtleties
- Jelly can be made from gooseberry juice, from its puree, based on milk, water and even wine.
- This dessert necessarily includes a gelling agent – gelatin or agar-agar.
- If you use gelatin in plates, then it must first be soaked for 15-20 minutes in water, and heat treated only after it has swollen.
- Gelatin powder should be soaked a little longer - about 30 minutes.
On a note! Today you can find gelatin on sale that hardens faster than usual. On the shelves it is in 10 g bags and for one such bag you need to take about 300 ml of water.
- If it is overheated, it will lose its gelling properties, so the liquid is heated until this substance dissolves.
- When using agar-agar, it is soaked in cold water for 40 minutes, after which it is boiled directly into the future jelly.
- The dessert mold should be cooled and moistened with cold water, and so that the jelly can be easily removed, the molds are immersed in hot water for a few seconds.
Recipes
There are an endless number of recipes for gooseberry jelly, and everything can only be limited by your imagination. Today we will provide you with several basic options for this amazing dessert, from which you can create your own original culinary masterpieces.
From fruit puree
Prepare ingredients:
- 210 g berries;
- 80 g sugar;
- 10 g gelatin.
Cooking process.
- We sort through the fruits, wash them well in several waters and grind them to a puree-like consistency.
Advice! You can grind gooseberries using different methods: in a blender, using a meat grinder or a grinding machine. Choose the one that is more convenient for you!
- Soak gelatin in cold water.
- Add a little water and sugar to the berry mass and bring everything to a boil, remove from the stove.
- Without stopping stirring the puree, add the swollen gelatin to it and wait for it to completely dissolve.
- Pour the dessert into molds and send to a cool place.
With gooseberries and milk
Prepare ingredients:
- 510 ml milk;
- 310 g sugar;
- 150-175 g of berries;
- 50 g gelatin;
- 50 ml water.
Cooking process.
- Pour the gelatin with water and wait until it swells, heat it over the fire until completely dissolved and leave to cool.
- Combine milk with sugar and bring to a boil.
- Add a gelling agent to the milk.
- Blanch the gooseberries for 5 minutes, rub them through a sieve and add to the milk mixture.
- Pour the jelly into molds and refrigerate to thicken.
With milk and fruits
Prepare ingredients:
- 500 ml milk;
- a glass of sugar;
- 4 teaspoons gelatin;
- 10 g vanilla sugar;
- 400 g berries.
Cooking process.
- Combine two types of sugar, add milk and bring everything to a boil.
- Fill the gelatin with water and after it swells, add it to the milk.
- Stir everything thoroughly until the gelatin is completely dissolved.
- Cut the gooseberries into halves and place them in molds, fill them with milk mixture and refrigerate.
Gooseberries with wine
Prepare ingredients:
- 400 g gooseberries;
- 250 ml dry wine;
- 1 tablespoon sugar;
- 25 g gelatin.
Cooking process.
- Pour sugar into a saucepan, pour wine over it and bring everything to a boil.
- Add clean berries to the wine syrup and continue to cook the mixture for about 3 minutes.
- We take the fruits out of the wine and place them in glass forms or glasses.
- Dip the gelling powder into the wine, heat the mass to 60° and leave to cool.
- Pour liquid wine syrup over the fruits and place in the refrigerator.
With oranges - option number 1
For gooseberry and orange jelly you need:
- 300 g gooseberries;
- 450 g oranges;
- 160 g sugar;
- 35 g gelatin;
- 1 g citric acid;
- 700 ml water.
Cooking process.
- Wash the oranges thoroughly, remove the zest with a sharp knife and squeeze out the juice.
- Soak gelatin in water.
- Combine water with sugar and cook syrup.
- Add zest and gelatin to the hot syrup, stir until the latter is completely dissolved.
- Add orange juice and citric acid.
- Wash the berries, cut them into two or four parts and add to the rest of the ingredients.
- Mix the mixture and pour into cooled molds.
With oranges - option No. 2
Prepare ingredients:
- 1 large orange;
- 150 g gooseberries;
- 2 glasses of water;
- a glass of sugar;
- 1 tablespoon gelatin.
Cooking process.
- Wash the orange thoroughly, remove the zest and cut out the fillet.
- Add half a glass of sugar to the orange fillet and leave until the juice comes out.
- Blanch the berries and rub through a sieve.
- Combine the remaining sugar with water, zest, and berry mass and bring to a boil.
- Add pre-soaked gelatin, stir the mass until it is completely dissolved and pour in the juice released from the pulp.
- Pour the jelly into the molds, leaving ¼ of it in a separate bowl.
- Place the molds in the cold.
- Place the orange fillet on the frozen jelly and pour in the remaining syrup, then put it back into the cold.
From gooseberry juice
- 5 cups gooseberries;
- 25 g gelatin;
- 100-150 g sugar.
Cooking process.
- Pass the gooseberries through a juicer or a meat grinder, then squeeze the juice out of the resulting mass using gauze. You should get about 3 glasses of juice.
- Soak the gelling powder in cold water and leave for 30 minutes.
- Bring the juice to a boil, dissolve the sugar in it, remove from heat and add gelatin, constantly stirring the mixture with a spoon.
- Strain the mixture through a sieve and pour into molds.
Making gooseberry jelly is extremely simple. We have given you only a small impetus for a flight of fancy - the rest is up to you! Dilute recipes with new ingredients and delight yourself and your loved ones with the taste of new dishes!
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Updated: 15-11-2019
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