Gooseberry jam with oranges is a fragrant, healthy treat. Original and simple recipes for gooseberry jam with oranges
What delicious jam, jams, jam did not invent people to satisfy their needs for a healthy and tasty food. There are many recipes in which, it would seem, combine incompatible ingredients, giving the dessert interesting and piquant tastes.
Gooseberry jam with oranges is a delicacy that conquered the housewives with its exquisite taste, and mouth-watering appearance, and incomparable aroma.
Gooseberry Jam with Oranges
Most often, jam contains only three ingredients:
• A popular berry growing in our latitudes - gooseberries.
• Tropical, but very common with us and has long been a favorite fruit of all - orange.
• Granulated sugar.
Jam made from this simple food set has a bright citrus flavor and a spicy slightly sour aromatic taste of gooseberries.
Oranges and gooseberries are washed, peeled and chopped, and then covered with sugar. Jam can be rolled both raw and after heat treatment. Due to the presence of sugar, dessert prepared in any way is stored in a cool place for a year.
Additionally, you can put other ingredients in dessert. For example, kiwi, lemon, mandarin, raspberry. And also spices: cloves, cinnamon, vanillin. In addition, nuts and seeds are put into the treat. All this gives the jam additional tastes and aromas.
Recipe 1. Simple gooseberry jam with oranges
Ingredients:
• three kg of gooseberries;
• three kg of orange;
• one and a half kg of granulated sugar.
Cooking method:
1. Put the gooseberries in a large basin, rinse thoroughly. Tear off the tail of each berry.
2. Rinse the oranges by rubbing with a clean sponge. Without peeling the fruit, cut them into small pieces. Take out the bones.
3. Pass the prepared gooseberry and orange through the small grill of the meat grinder.
4. Transfer the mass to a large copper or ceramic dish.
5. Pour sugar over the flavor.
6. Bring the jam to a boil, simmer over low heat, stirring for 3-4 minutes.
7. Put the jam pan to the side, let the product cool.
8. Repeat the procedure with boiling, languishing and cooling two more times.
9. Put the cooled gooseberry jam with oranges into small sterilized jars, roll them up with lids.
10. Store the product in a cool, darkened place.
Recipe 2. Gooseberry jam with oranges and lemon without cooking
Ingredients:
• kilogram of gooseberry;
• two oranges;
• one lemon;
• 1.7 kilograms of sugar.
Cooking method:
1. Sort out the whole gooseberry, rinse, dry, laying on a cloth. Trim the ponytails.
2. Rinse the lemon and oranges thoroughly. Cut together with peel in large slices.
3. Roll all prepared ingredients in a meat grinder.
4. Add sugar, mix well.
5. Wait 15-30 minutes for the sugar to completely dissolve in the berry juice. Stir again.
6. The finished gooseberry jam with oranges is ready, you just have to roll it into sterilized cooled cans and close it with plastic lids.
7. Store jam prepared without heat treatment in the refrigerator.
Recipe 3. Fragrant gooseberry jam with oranges
Ingredients:
• five glasses of gooseberries;
• two oranges;
• eight glasses of sugar;
• 10-12 leaves from a cherry tree, currant and raspberry bush;
• four glasses of water.
Cooking method:
1. Rinse all collected leaves, put in a pan, fill with water.
2. Bring water to a boil, simmer over low heat for a couple of minutes.
3. Cool the resulting broth.
4. Rinse gooseberry berries, cut off the tips. Put the gooseberries in a decoction, remove the pan for 8-10 hours in the refrigerator.
5. After the time allotted for infusion, drain the broth into another pan, add sugar to it. Cook for 5 minutes, you should get a viscous aromatic syrup.
6. Put in the gooseberry syrup, chopped oranges through a meat grinder or grater.
7. Bring the mass to a boil, cook after, stirring 20 minutes. Peel off the foam as needed.
8. Pour the jam hot in a sterile container, roll up.
9. After cooling the jars at room temperature, store them in a cool place.
Recipe 4. Spicy gooseberry jam with oranges and bananas
Ingredients:
• 800 grams of ripe gooseberries;
• two oranges;
• two large bananas;
• kilogram of sugar;
• cinnamon stick;
• 7-8 buds of cloves.
Cooking method:
1. Put the washed, peeled berries in a blender bowl, chop.
2. Remove the peel from the orange, remove the seeds, and chop the pulp in a blender.
3. Put the berry and fruit mass in a pan of a suitable size.
4. Add the peeled, diced bananas.
5. Put sugar here and mix well. Leave the mass for a couple of hours at room temperature to excrete juices.
6. After two hours, put the pot on the burner, turn on a quiet fire. Bring the jam to a boil.
7. As soon as the first bubbles appear, put in the jam buds of cloves and cinnamon sticks.
8. Cook for about five minutes.
9. Before pouring the finished jam into sterilized clean jars, remove cinnamon and possibly cloves from it.
Recipe 5. Gooseberry jam with orange zest, seeds and nuts
Ingredients:
• kilogram of gooseberry;
• kilogram of sugar;
• one orange;
• half a glass of peeled sunflower seeds;
• half a glass of chopped walnut kernels;
• vanillin.
Cooking method:
1. Clean the washed gooseberry from its tails, fill it with sugar, leave it for a couple of hours at room temperature.
2. Add vanilla and finely grated orange zest to taste. Leave for another two hours.
3. Put the pan with the berry on the stove, turn on a strong fire. As soon as the first bubbles appear on the surface of the jam, reduce the heat, simmer the gooseberries, stirring for 30 minutes.
4. Remove the jam pan from the heat, let it cool. Add peeled sunflower kernels and chopped walnuts.
5. Put the pan on the fire again, boil after boiling for literally five minutes, then immediately pour into sterilized jars.
6. Roll gooseberry jam with orange, cool in an inverted form, put in storage.
Recipe 6. Gooseberry Jam with Oranges and Kiwi
Ingredients:
• two oranges;
• half a gooseberry;
• two kiwis;
• kilogram of sugar;
• 30 grams of vodka;
• jellyfix - 20 grams.
Cooking method:
1. Peel oranges from peel and sunflower seeds, kiwi peel. Rinse gooseberries, trim the ends.
2. Roll all prepared ingredients through a meat grinder or grind with a blender.
3. Sprinkle berries and fruits with vodka, mix, remove for 3-4 hours in the refrigerator.
4. Add jellyfix, sugar, mix.
5. Put the pan with the aromatic mass on fire, simmer after boiling, do not forget to stir, 15 minutes.
6. Transfer the jam hot in prepared jars, roll up. Store after the mass has cooled in a dark, cool place.
Recipe 7. Gooseberry jam with oranges in a slow cooker
Ingredients:
• one and a half kilograms of berries;
• one and a half kilograms of sugar;
• two oranges.
Cooking method:
1. Prepare gooseberry berries for cooking: wash, dry, trim the ends.
2. Wash and cut the oranges, without removing the peel, into slices.
3. Twist both ingredients in a meat grinder.
4. Transfer the resulting mass to the multicooker bowl, add granulated sugar. Shuffle.
5. Set the Extinguishing mode to 30 minutes.
6. That's all, it remains to wait for the sound signal, mix the jam again, then put it in sterile jars and roll it up.
7. This jam, like any other, is also stored in a darkened cool place.
Gooseberry jam with oranges - secrets and tricks
• To make the jam a beautiful emerald color, pick the gooseberries unripe, green.
• Cook jam in several stages is also necessary to maintain a beautiful transparent color. Long languor makes the jam muddy.
• Since the berry is small, it is quite difficult to remove the ponytails from it, but the process can be facilitated by using ordinary manicure scissors.
• Often, an orange is put in a jam with the peel, so be responsible for pre-processing fruits. Oranges in our country do not grow, which means that during transportation, so that they do not deteriorate along the way, they are covered with special means. Therefore, wash oranges especially carefully, rubbing the peel with a sponge, paying attention to those places where the fruit was fastened with a branch. After washing, pour boiling water over the fruit as a final part.
• If lemon is part of the jam, do not forget to get rid of the white film between the zest and the pulp of the fruit itself, otherwise the jam will be bitter. It is best to grate the zest first, then remove the veins, and only then twist the pulp itself.
• To prevent oxidation from starting during the preparation of treats, use only enameled pots or pots.
• Foam always forms during cooking. Remove it with a spoon, otherwise your jam will turn out not so beautiful, muddy. Yes, and accidentally hit specks, rise up during the boil precisely with the foam.
• Be sure to roll the jam in cans previously washed with soda and sterilized in any convenient way, otherwise the product will quickly deteriorate.
