Gooseberry jelly: 5 recipes and unexpected transformations of garden berry taste

The old gooseberry nickname is “northern grapes”. And this name he received for a reason. Initially, bushes with sweet berries were not grown for desserts. The fruits were used to create wine drinks. Harvest insisted on cucumber grass, resulting in a drink in which the truth is hidden. The Europeans living in the northern part of the continent were the first to grow gooseberries. The British managed to make the garden bush fruit not in small, but in large berries. Today, mankind knows more than 1,500 varieties of this culture, which are also used in winemaking and various culinary industries - from preparing sorbet to creating sauces for fish and meat.

Beneficial features

Excellent taste is not the only reason why it is worth making gooseberry jelly for the winter. Garden berry contains a huge amount of benefits. The product is second only to blackcurrant in terms of vitamin C content. There is an opinion that in unripened berries there are more useful substances than in mature ones. However, experienced gardeners and nutritionists disprove this statement. The calorie content of ripe berries is 40 kcal per 100 g of product. And it is in the ripened crop that one can find a fair portion of health.

• For immunity. The "killer" dose of ascorbic acid is the best stimulant and protector of the body's defenses.
• For blood vessels. Gooseberry strengthens the walls of blood vessels and prevents the formation of blood clots in them.
• For heart. The berry normalizes blood pressure, it is indicated for patients with anemia and is a natural remedy for hypertensive patients.
• For a figure. The fruits of the garden shrub stimulate metabolic processes in the body, normalize cholesterol and remove toxins from the body.
• For the oral cavity. Gooseberries have a beneficial effect on the gums, strengthening them and eliminating bleeding. The berry is useful for tooth enamel and for the oral cavity as a whole, having a disinfecting effect on it.

A simple recipe for gooseberry jelly for the winter without cooking

Feature. Heat treatment kills part of the beneficial properties of any berry, fruit and vegetable. And gooseberries are no exception. If you want to keep a treat until the frost, get ready to sacrifice vitamins and minerals hidden inside. Gooseberry jelly without cooking is a unique way to create a dessert. It allows you to save all the delights of a garden crop, protecting the berries from spoilage for several months in advance. In some sources, jelly is called "Five Minute." But not because it takes five minutes to cook, but because it boils many times in a short time.

Test purchase:

• granulated sugar - 1 kg;
• gooseberry - 1 kg;
• drinking still water - 500 ml.

Actions

1. We wash the berries under running water and carefully, using a small sharp knife, we release each berry from the stalk.
2. We lay the ingredient in a wide aluminum basin, mix with the indicated amount of sugar and add water. Having thoroughly mixed, we leave the future jelly for a day, covering the container with gauze or a thin cotton towel.
3. After a day, put the container on the stove, boil it and instantly, as soon as bubbles appear on the surface, turn off the fire.
4. After a day, we repeat the described algorithm again, and so seven times in a row.
5. After the last boil, we lay out the finished jelly in sterilized jars and preserve.

With gelatin

Feature. Gelatin is a transparent, sticky substance used in cooking and other industries. Mistresses remember it when the dish needs to quickly provide a jelly-like structure and form, and the natural products that make up the food cannot do it at the necessary pace. In this case, gooseberry jelly recipes with gelatin is an opportunity to preserve a treat in just a few hours, without spending a week on it. The dessert will turn out with a pronounced gelling effect. Less useful than the gelatin-free option, but faster.

Test purchase:

• gooseberry berries - 1 kg;
• drinking water - a glass;
• gelatin - 0.1 kg;
• granulated sugar - half a glass;
• vanillin stick - one.

Actions

1. We wash the berries under running water and peel them off the tail, then drop them in a colander and leave for a while in such a position that the moisture in the glass partially evaporates.
2. Pour water into a stewpan or pan, add granulated sugar to it and turn on the stove: stirring slowly, dissolve the sugar and bring the syrup to a boil.
3. We spread the main ingredient in hot syrup, do not stop stirring and cook for about ten minutes. Then remove from heat and leave on the stove until completely cooled.
4. Pour the indicated amount of gelatin into the cold, almost ready jelly and throw the vanilla stick.
5. The mass is again hoisted on the burner and, stirring with a wooden spoon, boil for four minutes.
6. We lay out the dessert in sterilized jars, cover with sterilized lids and roll up.

3 berry and fruit treats

Gooseberry jelly recipe can be varied with fruit components. Kiwi will give the dessert a pleasant sourness and saturate it with iodine. Strawberries, on the contrary, will make the dish thickly sweet and fragrant. Just like a banana. Raspberry additionally fortifies it. And the filling of each berry with nuts, although it will require a lot of time and effort, will provide the dish with an unusual consistency and add a soft aristocratic bitterness. It is not for nothing that the people call the recipe for such a workpiece “Royal.”

Orange

Feature. Gooseberry jelly with orange for the winter is a real must-have for any mom and grandmother. Orange fruit is rich in vitamins of groups A and B, it has a lot of flavonoids that have antioxidant and anti-aging effects on the body, as well as trace elements that stimulate the immune system in the off-season. The gooseberries and orange combined in a winter dessert create a fragrant, citrus-smelling tandem with a pleasant jelly-like structure and a mild flavor.

Test purchase:

• medium oranges - three citruses;
• gooseberry berries - 1.5 kg;
• granulated sugar - 1.5 kg.

Actions

1. We clean the gooseberries from their tails and wash them, we wash the oranges after the berries under running water. We dry both ingredients with a textile towel.
2. Twist the fruit and berry slices in a meat grinder so that the mixture has a uniform consistency.If there is no meat grinder, you can use a blender and a food processor.
3. We spread the mixture of the main ingredients in the dishes suitable for cooking, mix with sugar and, stirring occasionally, boil for about half an hour.
4. Banks and lids are sterilized and dried. Remove the jelly from the heat and pack it on the prepared container. We roll it up and put it into the pantry for storage.

Cherry

Feature. Fundamentally different in consistency than orange, gooseberry and cherry jelly is often used not only as an independent dessert, but also as a filling for confectionery. In particular, cakes and pies. Berries of a cherry tree are introduced into the dessert without stones. Otherwise, households risk breaking their teeth about jelly. The redberry berry supplements the beneficial properties of gooseberries with a high content of folic acid and calcium. And in terms of the amount of molybdenum, cherry fruits take the first place among all the gifts of the orchard.

Test purchase:

• gooseberry berries - 500 g;
• pitted cherries - 500 g;
• sugar - 1 kg.

Actions

1. Rinse gooseberries under the tap and send them to a meat grinder for chopping.
2. We transfer the berry mass to an aluminum basin, add all the sugar to it, mix and bring to a boil.
3. Add the cherry berries to the basin, stir again and leave to simmer for ten minutes over low heat.
4. Turn off the fire and leave the dessert to cool for 12 hours.
5. The next day we put the basin on the stove again, boil the jelly again and preserve it.

Currant

Feature. Those who do not want to peel cherries can make gooseberry and blackcurrant jelly. It turns out a beautiful dark purple color, uniform in consistency. The gourmet will not feel any small grains of garden berries. And all thanks to the fact that the juice concentrate goes through the manual spin phase. Both fruits contain a lot of pectin, so there is no need to add preservatives. According to a similar recipe, you can cook gooseberry jelly with red rather than black currants for the winter: the step-by-step algorithm does not change from the color of the ingredient.

Test purchase:

• gooseberry - 2 kg;
• currant (red or black) - 1.5 kg;
• drinking water - a glass;
• granulated sugar - 1.5 kg.

Actions

1. We wash the main ingredients, put them in a wide pan (preferably with a thick bottom), fill in with the indicated amount of water and turn on the burner. We are waiting for the moment when the berries give juice and the amount of liquid in the container will increase significantly.
2. We collect cold water into the bathroom and send the pan there until the contents cool completely and quickly.
3. Using a crush or submersible blender, grind the fruits directly in the pan.
4. We take another pan, put a large gauze in it and pour the contents of the first pan onto the fabric, which is lined with dishes.
5. We collect gauze with fruit contents in a bundle, squeeze it well and remove it to the side.
6. Weigh the juice from the berries on a kitchen scale, put on a stove and boil until its volume decreases by 40%.
7. We mix sugar with boiled juice and continue to boil the mixture, stirring with a wooden spatula for about ten minutes.
8. In the process of cooking, we necessarily eliminate the foam from the surface of the future jelly. Sometimes this has to be done several times.
9. We lay out the finished jelly on the prepared glass container, cover the neck of the jars with gauze pieces on top and forget about the product for a couple of days, giving it the opportunity to gel.
10. After two days, remove the gauze, close the jelly with a screw cap and store in a refrigerator.

In a similar way, you can cook monogels from gooseberries, twisted in a meat grinder. To do this, berry puree obtained from 1 kg of fruit is squeezed through cheesecloth.The extracted juice is mixed with 1.5 kg of granulated sugar, boiled on a stove and turned off immediately after boiling. By the time the product has completely cooled, the food will be ready for packaging and eating.

Canned gooseberry jelly through a meat grinder for the winter should be stored in a cool dark place, the temperature in which does not drop below 5 ° C and does not rise above 12 °C. The minimum shelf life of the product is six months, the maximum is one and a half years.

Reviews: “Billets quickly gel at room temperature”

I noticed that such blanks quickly gel at room temperature in an open vessel. Red currant now (without a blender) did. The jelly that she left standing on the table thickened like marmalade, and quickly enough. And in the refrigerator that remains, is still liquid.

valentina oooooo, https://www.edimdoma.ru/retsepty/56547-zhele-iz-kryzhovnika-retsept-moey-svekrovi

I will say this, the jelly in which I added mint reminds me very much of something ... a drink or something ... Mojito, probably. Well, very tasty, the combination of gooseberries and mint is incomparable, lemon notes are clearly audible! I added mint in a monogel, in which only gooseberries. recommend!

Evelina, http://povar.ru/recipes/varene_iz_kryjovnika_s_myatoi-59018.html

I do so. For 1 kg of gooseberry berries - 500 g of sugar, 2-3 tbsp. tablespoons of red currant juice, water as needed to cover the bottom of the pan. Gooseberries make mashed potatoes. To do this, put the berries in a pan, add a few tablespoons of water and boil under the lid. Thoroughly grind the mass and pass through a sieve. Add sugar to the puree and cook until cooked for about 20 minutes. Before cooking, to add color to the jelly, add red currant juice. Pour into the form, cool.

uchka, http://rubcova.ru/forum/index.php?showtopic=107

And I make raw mashed gooseberry - and store it in the freezer, and in winter you get it and drink tea with fresh gooseberries. The recipe is: gooseberry 1 kg, orange 4 pieces, sugar 1.2 kg. Rinse the berries, peel the tails from 2 sides. Peel the orange together with the white subcortical layer and divide into slices and remove the white film from them. Pass the gooseberries and the orange through a meat grinder (fine grill). Pour sugar into the resulting mass. Stir the sugar thoroughly until completely dissolved and leave for 10-12 hours. Arrange in dry jars small and close the lids. Store in a cool place. And I store in a plastic bag and in the freezer. Scale the meat grinder before work with boiling water. The color is emerald, and most importantly, fresh gooseberries.

Margarita http://www.vseblyuda.ru/item/1317/zhele-iz-kryzhovnika-na-zimu-recept-foto/

You can replace the orange with lemon (lime), remove the seeds and simply scroll through the meat grinder along with the zest and gooseberries. Pour in sugar and let stand at room temperature until all the sugar has melted. Then put in sterilized jars, if desired, roll up, and put into the cellar.

La_Velata, http://miasskids.ru/forum/33-477-1

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