10 recipes jam of gooseberry with mild sourness

Surprisingly tasty and aromatic combination of lemon, orange, ginger, nuts and strawberries.

Go through gooseberries and throw all spoiled berries before you start to cook the jam. Remove the tails and the stalk. Rinse under running water and wait until the gooseberries dries.

Cook the jam in an enamel pot. Jars and lids necessarily sterilize.

Rolled bottomed container turn up, wrapped in a blanket or towel. When cool treat insert in a cool dark place, for example in a closet.

1. Jam-five-minute gooseberry

Ingredients

• 1 kg of gooseberry;
• 800 g of sugar;
• 170 ml of water.

preparation

Gooseberry, place in a saucepan. Pour half of the sugar and leave in the fridge for 4-5 hours or overnight.

Pour onto water and low heat, bring to the boil. Add remaining sand, stir and cook for 5 minutes after boiling. Remove the foam which is formed on the surface. Remove from heat and cool. Return the pot on the stove, bring to a boil over low heat and cook for 5 more minutes. Again, cool and boil again same time.

Ladle the jam on the banks and roll up.

2. Jam from gooseberry and lemon juice

Ingredients

• ½ lemon;
• 1 kg of gooseberry;
• 400 ml of water;
• 1 kg of sugar.

preparation

squeeze the juice from a lemon.

Gooseberry, place in a saucepan. Fill with water and lemon juice. Bring to the boil and cook to a minimum heat for 15 minutes. Add the sugar and continue to cook, stir constantly.

After 10 minutes drip jam for chilled plate. If it spreads, cook for 5 more minutes and check again. If the drop retains its shape, pour the mass of banks and close lid.

3. Raw gooseberry jam with kiwi and orange

Ingredients

• 3 kiwi;
• 2-3 oranges;
• 1 kg of gooseberry;
• 1800 g of sugar.

preparation

Kiwis and oranges cut into slices. Mince with gooseberries. Pour sugar and leave at room temperature for 4-5 hours or overnight. Stir, pour into banks and cover.

This delicacy is not suitable for canning, so store it in the refrigerator.

4. Gooseberry jam with strawberries

Ingredients

• 400 g strawberries;
• 2 small lemon;
• 600 g of gooseberry;
• 850 g of powdered sugar.

preparation

Cut strawberries into quarters. Squeeze the juice from the lemons, remove the peel and chop.

Mix in a saucepan strawberries, Gooseberry juice and zest. Pour the sugar, stir and leave in refrigerator overnight.

On low heat, bring the jam to a boil, cook for 20-30 minutes, stirring constantly. After pour into banks and roll up.

5. Gooseberry jam with currants

Ingredients

• 1 kg of gooseberry;
• 500 g of red currants;
• 700 grams of sugar.

preparation

Gooseberry fold in a saucepan and crush berries or tolkushkoy wooden spoon.

currant wipe through a sieve. Mix sugar and bring to boiling to simmer. Add the gooseberries and cook for 20 minutes. Stir occasionally and remove the foam.

Ready-made jam pour into banks and close lid.

6. Gooseberry jam with banana, cinnamon and cloves

Ingredients

• 1 banana;
• 500 g of gooseberry;
• 500 g of sugar;
• 1 cinnamon stick;
• 1 tablespoon cloves.

preparation

Banana cut into slices.

Gooseberry mince or fold in a saucepan and mash tolkushkoy. Add banana, pour sugar and leave for 2-3 hours at room temperature.

Season with cinnamon and cloves, over low heat bring to a boil and simmer for 4-5 minutes. After pour into banks and close the lids.

7. Gooseberry jam with ginger

Ingredients

• ½ lemon;
• 1 kg of gooseberry;
• 3-4 pieces ginger (Length approximately 1 cm);
• 150 ml of water;
• 1 kg of sugar.

preparation

squeeze the juice from a lemon.

In a saucepan place the gooseberry and ginger. Pour the water and lemon juice, bring to boil and simmer for 20 minutes. Add the sugar and continue to cook until it is completely dissolved, approximately 10-15 minutes. Remove the ginger, pour the jam on the banks and roll up.

8. Gooseberry jam with orange

Ingredients

• 1 orange;
• 1 kg of gooseberry;
• 1 kg of sugar.

preparation

Orange cut into medium-sized pieces and remove any seeds. Mix with gooseberries and chop the blender or mince. Pour sugar and leave at room temperature for 3-4 hours or longer, while the sand is dissolved.

pour jam in the pan. Bring to a boil and cook on minimum heat for 15-20 minutes. Constantly stir. Pour into banks and close lid.

9. Gooseberry jam with cherry leaves

Ingredients

• 1 kg of sugar;
• 100-150 ml of water;
• 1 handful of cherry leaves;
• 1 kg of gooseberry.

preparation

Sugar is put in a pan, cover with water and mix. At low heat, bring to the boil. Add the cherry leaves, simmer for 5-10 minutes, and then remove them with a slotted spoon. Pour gooseberry syrup, over low heat bring to a boil and cook until the fruit does not become transparent. Stir occasionally and remove the foam.

Hot jam pour into banks and close lid.

10. Gooseberry jam with walnuts

Ingredients

• 250 g of walnut nuts;
• 500 g of gooseberry;
• 500 ml of water;
• 1 kg of sugar;
• 1 asterisk anise - optional.

preparation

Nuts, cut into small pieces.

Of each berry gooseberry gently remove the flesh and bone, and instead tuck nuts.

Simmered boil water. Add the sugar and cook until it is completely dissolved and the syrup is clear. Pour gooseberry with walnuts, cool and refrigerate.

After 10-12 hours, throw star anise and simmer over low heat. Remove the sprocket, pour weight of banks and close the lids.