9 best step-by-step recipes for gooseberry and orange jam for the winter

Gooseberries are one of the berries from which jam or confiture is prepared without the use of additional gelling agents. Like currants or apples, it contains pectin - a natural thickener, which allows you to obtain a thick dessert. Along with the classic recipe for gooseberry and orange jam, options are prepared for the winter with the addition of apples, ginger, bananas and other aromatic additives.

Features of making gooseberry and orange jam for the winter

Technology is not a simple dish. Even an experienced housewife will not be able to make jam if she does not know some cooking rules. They relate to preparing berries for cooking, choosing dishes and determining the degree of readiness.

General recipe features:

1. Unripe berries (as well as spoiled specimens) will spoil the taste of the sweet mass. At the same time, slightly bruised gooseberries can be used (if traces of rot have not yet appeared).
2. The tails, stalks and grains of each berry are removed. Although the process is painstaking, it should not be neglected due to the fact that the removed fragments remain hard after cooking.
3. You cannot add water. This will lead to the confiture not acquiring the desired thickness.
4. It is forbidden to boil jam in stainless steel pans. When metal comes into contact with berry acids, compounds harmful to the body are formed.

It is important not to miss the moment of readiness. Both undercooked and overcooked sweet mass will result in the transfer of products. The only way to recognize the desired degree of thickness is to drop a little jam on the saucer and run a spoon over it. The edges should slowly flow back to their original position. If this happens quickly, the mass is cooked further.

Preparation of raw materials

The classic recipe contains only 3 ingredients: gooseberries, orange and sugar. Citrus should be juicy, without dry partitions. If the jam is made with zest, it is advisable to cut off the white part from the skin (it will add strong bitterness).

The most painstaking stage of preparation is cleaning the berries. Tails with cuttings are removed only by hand. Nail scissors are suitable for this purpose.

The process of extracting seeds can be greatly simplified. To do this, the gooseberries are boiled separately until softened, and then rubbed through a sieve.

How to prepare containers?

To make your own gooseberry and orange jam for the winter, you will need dishes for preparation and jars for storage. An enamel basin would be an ideal option for cooking. Its design will provide the largest possible area of ​​evaporation, so boiling will proceed faster and the likelihood of confiture burning will be reduced.

Storage containers must be made of glass and have an airtight seal. Before pouring jam into them, jars and lids are sterilized in a convenient way (steamed, oven or microwave).

How to make gooseberry and orange jam at home?

There are dozens of recipes for gooseberry and orange jam. Some of them exclude cooking to maximize the preservation of vitamins, others pass the ingredients through a meat grinder to speed up the process, and others add natural flavors (mint, ginger, cinnamon, lemon).

Recipe without cooking

If you need to preserve gooseberries for no more than 2 weeks, the best way to do this is to make “raw” jam without heat treatment.

Compound:

• gooseberries - 2 kilograms;
• orange – ½ part;
• sugar – 6 glasses.

Pass the washed and dried gooseberries through a meat grinder. Do the same with citrus fruits. Add sugar and mix. Pour the mixture into sterilized containers, cover with plastic lids and refrigerate.

With lemon juice

Adding lemon juice will slightly extend the shelf life of raw jam.

Compound:

• gooseberries and sugar - 2 kilograms each;
• orange and lemon - 2 pieces each.

Grind the washed berries, along with the orange, through a meat grinder. Add sugar and stir until the crystals dissolve. Squeeze the juice from the lemons and pour it into the prepared puree. Pour the jam into sterile jars and refrigerate for storage.

The presence of lemon juice may make the jam runny. In this case, it will require additional cooking and the introduction of a thickener (agar-agar, pectin).

With kiwi

The introduction of an exotic component – ​​kiwi – will add a green accent to the dessert.

Compound:

• gooseberries and kiwi - 1 kilogram each;
• sugar – 2 kilograms;
• lemon juice – 3 tablespoons;
• orange - 2 pieces.

Puree the berries and peeled kiwis. Grind the orange through a meat grinder and add it to the base mixture along with lemon juice. Add sugar and place on low heat. Once it starts boiling, simmer the jam for 30 minutes. Pour the finished dessert into sterile jars and roll up.

With apple and cinnamon

If you add 2 apples and 1 teaspoon of cinnamon to the recipe without cooking, you will get jam with a pronounced marmalade tint. To do this, grind the berries with orange and sugar and boil them. The apples are blanched in a small amount of water. Then everything is ground through a sieve, seasoned with cinnamon and boiled until thick.

With honey

If desired, sugar can be replaced with honey, but this product can be stored for no more than 14 days.

Compound:

• berries – 2 kilograms;
• oranges – 1 kilogram;
• honey - according to taste.

Slightly boil the pureed berries with citrus. If the composition is too thick, add a little water. Remove the jam from the stove and add honey. Pour into sterile containers.

With banana

Classic composition: 1 kilogram of gooseberries and sugar + 2 oranges, supplemented with 2 bananas, 1 tablespoon of cinnamon and 8 cloves.Puree berries and fruits using any available method. Add sugar and leave for 2 hours. Boil for about 7 minutes, add spices and pour into jars.

With ginger

Ginger root helps bring out the flavor of jam in a new way.

Compound:

• puree from 2 oranges;
• gooseberries - 2 kilograms;
• sugar – 1.4 kilograms;
• grated ginger – 2 teaspoons;
• cinnamon powder – 1 pinch.

Cover chopped gooseberries with orange puree with sugar and leave for 6 hours. Add spices and simmer for 40 minutes. Distribute the finished jam into sterile containers.

With lemon through a meat grinder

One of the quick recipes for making jam. The products are taken in the same proportions as in the version with lemon juice. The difference is that both types of citrus fruits, along with the berries, are turned through a meat grinder. The resulting puree is covered with sugar and left for an hour. Finally, the jam is boiled for 16 minutes with continuous stirring.

Transparent confiture with mint

The jam will acquire a special refreshing aroma if you add a few lemon balm or mint leaves to it.

Compound:

• gooseberries and sugar - 2 kilograms each;
• mint – 10 leaves;
• orange - 3 pieces.

Puree the berry and fruit pulp with a blender. Bring to a boil with the rest of the ingredients and simmer for 10 minutes. Pass through a sieve and heat for another 15 minutes. Place the jam in clean jars and seal tightly.

Rules for storing the finished product

To ensure jam has a long shelf life (up to 2 years), you need to pay special attention to sterilizing containers. The jars must be completely dry before pouring the confiture. The maximum storage period is possible only for cooked products with a large amount of sugar.

The ambient temperature should be cool. It is also better to avoid sun rays.