Gooseberries are versatile berries that can be used to cook anything. Today we propose to dwell on gooseberry jams. And on this occasion, we have already prepared 20 of the most delicious recipes!
1. Gooseberry jam – a classic recipe
It is better to wash jars with dry mustard or soda.
You will need: 2 kg gooseberries, 1 kg sugar, citric acid on the tip of a knife.
Cooking: Pour gooseberries with sugar and put aside for 3 hours. Then boil for 10 minutes, remove from heat and cool. Bring the jam back to a boil, add citric acid and cook for another 7-10 minutes. Pour hot jam into jars and roll up.
2. Gooseberry jam through a meat grinder
During the cooking process, the jam should be stirred frequently.
You will need: 3 kg of gooseberries, 2 kg of sugar, 150 ml of water, 0.5 tsp. citric acid.
Cooking: Pass gooseberries through a meat grinder. Add sugar, water and boil for 10 minutes. Turn off the fire and leave for 1 hour. Bring to a boil again, add citric acid, boil the jam for 5 minutes and roll up.
3. Green gooseberry jam with vanilla and vodka
Instead of vodka, you can add the same amount of alcohol or cognac.
You will need: 3 kg green gooseberries, 1 vanilla pod, 3 tbsp. vodka, 1.5 kg of sugar, 2 tbsp. lemon juice.
Cooking: Cut the vanilla pod, remove the seeds and mix with sugar. Place the gooseberries in a saucepan and cover with fragrant sugar for 3 hours. Put on low heat, boil for 5 minutes and put aside to cool. Bring to a boil again, pour in vodka, lemon juice and boil for another 5 minutes. Fill sterilized jars with hot jam, roll up and wrap in a warm towel.
4. Thick gooseberry jam with pectin
The easiest way is to take ready-made store-bought pectin.
You will need: 2 kg gooseberries, 1 kg sugar, 20 g pectin, 3 tbsp. lemon juice.
Cooking: Pass the gooseberries through a meat grinder, mix with half the sugar and put aside for 1 hour. Put the pan on low heat, boil for 5 minutes, add lemon juice and the remaining sugar mixed with pectin. Boil for 5 minutes, put into jars and roll up.
5. Gooseberry jam with stevia extract
Jam recipe for those who don’t like sugar.
You will need: 1 kg gooseberries, 1 tbsp. stevia extract, juice of half a lemon.
Cooking: Grind gooseberries in a blender, boil for 5 minutes and put aside to cool. Return the pot to the heat, add the stevia extract, lemon juice and simmer for 10 minutes. Divide hot jam into jars, roll up and turn upside down.
6. Gooseberry jam with gelatin
Pay attention to the fact that after adding gelatin, the jam does not boil.
You will need: 3 kg of gooseberries, 1.5 kg of sugar, 30 g of gelatin, 180 ml of boiled water, citric acid at the tip of a knife.
Cooking: Pour gelatin with water and put aside for 15 minutes. Place the gooseberries in a saucepan with a thick bottom and cover with sugar for 3 hours. Put on low heat, boil for 5 minutes and set aside for 1 hour. Bring the jam to a boil, add citric acid and boil for another 10 minutes. Remove from heat, pour in the gelatin blank and mix. Arrange in clean, dry jars, roll up and wrap for a day with a warm blanket.
7. Sterilized gooseberry jam
You can store such preservation even at room temperature.
You will need: 2 kg of gooseberries, 1 kg of granulated sugar, citric acid on the tip of a knife.
Cooking: Grind gooseberries in a blender, mix with sugar, citric acid and boil for 5-7 minutes over low heat. Arrange hot jam in jars and sterilize for 10 minutes. Carefully remove the jars from the sterilization bath, roll up and turn upside down.
8. Green gooseberry jam with lemons and cardamom
Delicious delicacy with hints of oriental cuisine.
You will need: 3 kg gooseberries, 2 lemons, 2 kg sugar, 0.5 tsp. ground cardamom.
Cooking: Place the gooseberries in a saucepan, sprinkle with sugar and put aside for 3 hours. Scald the lemons with boiling water, cut in half and squeeze out the juice. Put the pot on low heat and boil for 10 minutes. Add cardamom, lemon juice and simmer for another 7-10 minutes. Fill the prepared container with hot jam and roll up.
9. Gooseberry jam with honey
No additives, only natural products!
You will need: 1 kg of gooseberries, 1 kg of honey, 1 cup of boiled water.
Cooking: Pass gooseberries through a meat grinder. Boil water, add honey and boil for 5 minutes. Add the mass of gooseberries and continue to boil over low heat for another 5-7 minutes. Divide jam into jars, roll up and turn upside down.
10. Gooseberry jam with starch
We recommend using corn starch.
You will need: 2 kg gooseberries, 5 tbsp. corn starch, 1 kg of sugar, citric acid at the tip of a knife, 100 ml of boiled water.
Cooking: Pass gooseberries through a meat grinder, mix with sugar, citric acid and boil for 5 minutes. Set the pot aside and cool to room temperature. Bring the jam back to a boil. Mix starch with water and pour in a thin stream into boiling jam, stirring constantly. Boil for 5 minutes, put in clean dry jars and roll up.
11. Gooseberry jam with lemon balm
Similarly, you can make jam with mint.
You will need: 1 kg of gooseberries, 2 sprigs of lemon balm, 800 g of granulated sugar, citric acid at the tip of a knife.
Cooking: Pour gooseberries with sugar and set aside for 2 hours. Remove the lemon balm leaves from the stems and chop. Put the pan with gooseberries on low heat and bring to a boil. Add fragrant preparation, citric acid and boil for 15 minutes, stirring occasionally. Fill the prepared container with hot jam, roll up and wrap for a day with a thick towel.
12. Gooseberry and orange jam
Ripe oranges should be medium in size, heavy and very fragrant.
You will need: 3 kg of gooseberries, 1 kg of oranges, 2 kg of granulated sugar, 2 g of citric acid.
Cooking: Rinse oranges with boiling water, peel and cut into slices. Pass gooseberries and oranges through a meat grinder. Add granulated sugar, boil for 10 minutes and put aside for 1 hour. Put the pan on low heat, add citric acid and cook for another 5-7 minutes. Put the jam in clean, dry jars and roll up.
13. Gooseberry and orange jam without sugar
For this recipe, it is better to use sweet citruses.
You will need: 2 kg gooseberries, 3 oranges, 0.5 tsp. citric acid.
Cooking: Rinse oranges with boiling water, peel and cut into slices. Grind gooseberries and orange slices in a blender. Boil the workpiece twice for 5 minutes. During the second cooking, add citric acid. Divide the hot jam into sterilized jars and roll up.
14. Gooseberry jam with oranges and lemons
Beautiful and tasty jam is obtained from green gooseberries.
You will need: 2 kg gooseberries, 1 kg oranges, 2 lemons, 1.5 kg sugar.
Cooking: Rinse lemons, oranges with boiling water, peel and cut into small pieces. Pass gooseberries and citruses through a meat grinder. Add sugar, stir and leave for 1 hour. Boil the workpiece for 10 minutes, put it in clean, dry jars and roll it up.
15. Gooseberry and apple jam
If desired, add fragrant cinnamon to the jam.
You will need: 2 kg apples, 1 kg gooseberries, 1.5 kg sugar, citric acid at the tip of a knife.
Cooking: Cut the apples into quarters, peel and chop in a blender. Mix gooseberries, apple mass, sugar and boil for 10 minutes. Remove saucepan from heat and set aside for 1 hour. Bring the jam to a boil, add citric acid, boil for another 10 minutes and roll up.
16. Gooseberry and red currant jam
A win-win jam recipe that will definitely surprise you.
You will need: 1 kg of gooseberries, 1 kg of red currants, 1 kg of granulated sugar, citric acid on the tip of a knife.
Cooking: Grind the berries in a blender, mix with granulated sugar and put aside for 1 hour. On low heat, bring the mass to a boil, add citric acid and boil for 10 minutes. Fill the prepared container with hot jam, roll up and turn upside down.
17. Gooseberry jam with pear
It is better to cut the hard peel from pears.
You will need: 2 kg gooseberries, 1 kg pear, 1.5 kg sugar, juice of half a lemon.
Cooking: Cut the pears into quarters, remove the stones and cut into small pieces. Grind gooseberries and pears in a blender. Add sugar, stir and leave for 1 hour. Boil over low heat for 10 minutes, pour in lemon juice and boil for another 5 minutes. Divide the jam into sterilized jars and roll up.
18. Gooseberry jam with cardamom and agar-agar
As it cools, the jam will thicken.
You will need: 3 kg of gooseberries, 2 boxes of cardamom, 1.5 kg of sugar, citric acid at the tip of a knife, 30 g of agar-agar, 100 ml of boiled water.
Cooking: Grind gooseberries in a blender, mix with sugar and leave for 1 hour. Heat the cardamom in a dry frying pan for 2 minutes, open the boxes and take out the seeds. Mix agar-agar with water and set aside for 10 minutes. Boil gooseberries over low heat for 5 minutes, add cardamom, citric acid and a blank with agar-agar. Boil for 4 minutes, arrange in jars and roll up.
19. Gooseberry and peach jam
It is possible to achieve the desired consistency due to phased boiling.
You will need: 2 kg of gooseberries, 1 kg of peaches, 1.5 kg of sugar, citric acid on the tip of a knife.
Cooking: Peel the peaches, remove the pits and cut into small pieces. Grind gooseberries and peaches in a blender. Add sugar and boil for 10 minutes over low heat. Turn off the heat and leave at room temperature for 1 hour. Bring the mass to a boil again, add citric acid and boil for another 10-15 minutes. Put the jam in the prepared container, roll up and wrap for a day with a thick towel
20. Gooseberry jam with gelfix in a slow cooker
A great way to make delicious jam for the winter.
You will need: 2 kg gooseberries, 1 kg sugar, 20 g gelfix.
Cooking: 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 beep, add the blank with the gelfix and turn on the “Cooking” mode for 5 minutes. Divide the hot jam into clean, dry jars and roll up.