Gooseberry jam with orange for the winter - simple recipes

We suggest you make gooseberry jam and not just a simple one, but with an orange! It is not for nothing that the gooseberry is called the royal berry, because in addition to its excellent taste, it gives us a lot of vitamins, and the orange deftly emphasizes them and complements them with its own. Moreover, this jam is very cooked, it is stored for a long time and in consistency resembles a thick jam - due to the high content of pectin in the berries. Well, let's get started?

Subtleties of technology

Even a hostess who does not have much culinary experience can make delicious orange and gooseberry jam for the winter. Knowledge of the technological nuances, which we describe below, will allow her to feel confident.

• For making jam with oranges, both red and green gooseberries are suitable. Any fruits require preparation. It consists in sorting out the berries, washing and drying them, removing the "tails" and "noses". The latter work is quite painstaking, but not difficult. The easiest way to do it will be armed with nail scissors.
• If the delicacy is made from whole gooseberries, it is advisable to pierce them with a toothpick for better syrup soaking.
• Oranges also need preparation. Special attention should be paid to their washing, since sometimes manufacturers cover citrus with wax to give them a presentation. Washing with a sponge in warm water will clean the fruit efficiently, but for reliability, you can use a special detergent or pour boiling water over the citrus fruits.
• Further preparation of oranges for cooking jam depends on the specific recipe. Most often they are cut into small pieces along with the peel, then peeled and turned through a meat grinder. Sometimes jam is made from orange slices peeled from white films or orange peel cut into strips.
• There is a lot of pectin in oranges and gooseberries, and if you cook them for a long time, the jam will come out thick without adding thickeners. If you need to get a thick dessert with a short boil, use "Zhelfix" or a similar additive. This tactic will allow you to preserve the maximum useful properties of gooseberries and oranges and at the same time make the dessert less nutritious.
• Jars for jam need not only be washed, but also sterilized. This is a guarantee that the dessert will not spoil ahead of time. The jam is predominantly covered with metal lids, as they provide a tighter fit. Before using them, of course, you must boil them.

Storage conditions for gooseberry-orange jam depend on the specific recipe. The longer it has been cooked and the more sugar it contains, the more stable it is. A treat prepared without the use of heat treatment can only be kept in the refrigerator.

Now you are familiar with the specifics of making gooseberry jam with oranges, and you can safely start preparing it by choosing any of the recipes below.

You may also be interested in other gooseberry jam recipes.

Rules for the selection and preparation of berries and fruits

Before you directly start making gooseberry jam with orange, it is advisable to familiarize yourself with some of the features of the ingredients that are used. For jam, most often you need to take dense and elastic, even slightly unripe berries. It is they who will perfectly retain their shape and will look very attractive in syrup.

But this type of jam is often prepared without heat treatment, thereby preserving all the useful substances and the seductive aroma of the fruit. In this case, it is better to choose fully ripe and sweet berries. They can even be slightly soft - this does not really matter: after all, the berries will still be crushed during the cooking process. It is important that they are free of traces of disease or other damage.

Gooseberry varieties can have different color shades:

• white;
• yellow;
• red;
• light green;
• almost black.

For some varieties of jam, it is necessary to use varieties of a light green color, for others, dark varieties are more suitable, which will give the blanks a beautiful noble shade.

Almost any oranges will do. It is only necessary to take into account that whole fruits are processed together with the peel - only seeds and white partitions are subject to mandatory removal, since they can add bitterness to finished products. Therefore, it is advisable to choose oranges without damage to the skin.

Practically any dish for making gooseberry and orange jam is suitable: enamel, iron, copper, even made of food grade plastic (for raw jams). It is not allowed to use only aluminum containers, since this metal is capable of reacting with acids contained in the fruits.

Preparing berries for jam:

• they are sorted out;
• cleaned of twigs and sepals;
• washed in water (or better, soaked in it for half an hour);
• dried on a towel.

Advice! If the option of making jam from a whole gooseberry is chosen, then for better preservation of its shape, each berry should be pierced in advance in several places with a toothpick or needle.
Preparing oranges:

• scald with boiling water as a whole;
• cut into 6-8 pieces;
• carefully remove all the bones and, if possible, the hardest white partitions.

If a decision is made to enrich the taste of future jam with a variety of spices, then it is more convenient to put them in a small cloth bag, tie them up and use in this form when cooking dessert. After the end of the process, the bag can be easily removed from the jam.

Gooseberry jam with orange slices

Components (for 2 l):

• gooseberries - 1 kg;
• oranges - 0.5 kg;
• sugar - 1.25 kg.

Cooking algorithm:

1. Wash the oranges. Dip them in a pot of boiling water. Blanch the fruit for 2-3 minutes, then catch it with a slotted spoon and cool.
2. After going through the gooseberries, wash. Pour on a towel to dry the berries faster. Cut off the tips of the fruit. Pierce the berries with a toothpick.
3. Cut the oranges into small cubes (slightly larger than gooseberries).
4. Put berries and orange slices in a saucepan, cover with sugar, stir.
5. Put the pan in the refrigerator for several hours or even overnight - you need to wait until the sugar is almost completely dissolved in the berry-fruit juice.
6. Wash and sterilize jars, lids.
7. Place a pot of gooseberries and orange slices on the stove.
8. Bring the treat to a boil over medium heat and cook it for 15-20 minutes, removing the foam that appears on the surface.
9. Arrange hot dessert in prepared jars. Close them hermetically.

After cooling, jars of gooseberry-orange jam can be stored in a pantry or kitchen cabinet, any other not too hot place. The treat is well worth it at room temperature, but still, such supplies are stored much better in a cool room.

Storage conditions

The main condition for storing orange-gooseberry jelly is the presence of a cold room or refrigerator. Products cooked without heat treatment can be stored in the refrigerator for up to 1 year.

Jelly that has been boiled and sterile sealed can be stored in a cold cellar, basement, or closet. The more sugar is used to make a dessert, the longer its shelf life. But it is not recommended to store this product in any cool room for more than 2 years.

Gooseberry jam with lemon and orange through a meat grinder

Components (for 2 l):

• gooseberries - 1 kg;
• oranges - 2 pcs.;
• lemons - 2 pcs.;
• sugar - 1 kg.

Cooking algorithm:

1. Wash citrus fruits well. Additionally pour boiling water over them, dry with a napkin.
2. Peel the oranges and lemons, remove the white layer between the zest and the pulp. Disassemble the pulp into slices, peel, pits. Cut the zest into small pieces of any shape.
3. Grind the citrus pulp and zest through a meat grinder.
4. Go over, rinse the gooseberries, let them dry. Grind it in the same way as citrus fruits.
5. Toss the gooseberry puree with the orange and lemon.
6. Add sugar. Stir.
7. Heat the fruit and berry mass over low heat and boil for a quarter of an hour, removing the foam.
8. Divide the resulting mass into jars, which must be washed and sterilized in advance.
9. Roll up the cans with metal lids. After cooling down, remove to any cool place.

Despite the fact that there is not much sugar in the composition of this jam, it costs well. Preservation is ensured by pectins, which are abundant in oranges and lemons.

Classic recipe

Ingredients:

• Gooseberries - 2 kg;
• Large oranges - 5 pcs;
• Sugar - 2.4 kg.

Preparation:

1. Rinse the fruits and berries, cut the tails off the gooseberries;

   

2. Cut the unpeeled oranges into small pieces. We do not remove the peel, because it is she who will give our jam tropical notes;
3. Next, grind the fruit with a blender. You can also use a meat grinder for this purpose;

   

4. Fill the saucepan with the resulting puree in which you plan to cook future jam;
5. Add sugar in small portions until it dissolves;
6. Place the gooseberry and orange jam on the stove and bring to a boil;

   

7. Cool;
8. Pour it into pre-sterilized jars, close the lid and wrap it up with a warm blanket.

   

You can also put it in the refrigerator by covering the neck of the jar with a plastic bag.

"Pyatiminutka" orange and gooseberry jam

Components (per 3 l):

• gooseberries - 1 kg;
• oranges - 1 kg;
• sugar - 2 kg.

Cooking algorithm:

1. After washing the oranges well, dry them with a napkin, cut into small pieces, turn them through a meat grinder.
2. After washing and drying the gooseberries, also pass through a meat grinder or chop with a blender.
3. Mix the orange and gooseberry mass, add sugar to them.
4. Wait about an hour for the sugar to almost completely dissolve in the berry-fruit juice.
5. Bring the dessert to a boil over medium heat. Boil for 5 minutes, transferring the foam that appears on the surface to a clean vase.
6. Spread the five-minute jam on a previously sterilized container, seal it tightly.

This type of gooseberry-orange dessert should be stored in a cool place where the thermometer does not rise above 20 degrees.

Cooking features

It can be made thick, with boiled berries or in the form of a syrup with whole fruits floating in it. It can have the consistency of jam or jelly. It all depends on personal preference. The same can be said for the amount of sugar and various additives.

Classic winter jam is made from whole gooseberries and sugar, which are taken in equal quantities.Usually it is cooked in one go, and the readiness is determined by the drop, which should not spread.

Another option is to make a separate syrup from water and sugar, then put berries and oranges in it.

So that the fruits in the dessert do not boil over, it is boiled in several passes, just allowing it to cool completely.

Another popular option is five minutes. Differs in simplicity and speed of cooking and fresh taste.

You can cook jam not only from whole berries. Often, before cooking, they are twisted in a meat grinder or blender, sometimes rubbed through a sieve so that there is no skin and bones.

The most useful delicacy is obtained by making cold jam. To do this, gooseberries twisted in a meat grinder are combined with chopped orange, covered with sugar and mixed properly. The fruits remain fresh and retain their vitamins.

Gooseberry and orange dessert can be supplemented with other fruits and berries, as well as various additives such as cinnamon, star anise, vanillin, nuts, etc. It is recommended to put spices in the jam in a bag so that after cooking it will be easier to remove them.

To achieve a more jelly-like consistency, you can add gelatin, zhilfex, pectin.

Gooseberry and orange jam without cooking

Components (per 3 l):

• gooseberries - 1 kg;
• oranges - 0.7-0.8 kg;
• sugar - 2 kg.

Cooking algorithm:

1. Pour boiling water over the orange, wash, cut into small pieces and chop with a meat grinder.
2. Prepare the gooseberries. Scroll it through a meat grinder and combine with orange puree.
3. Pour 300 g of granulated sugar. Enter the rest of the sugar into the berry-fruit mass. Stir until the sugar is completely dissolved.
4. Sterilize the jars. Spread the jam over them, leaving about 1.5 cm to the brim.
5. Sprinkle the remaining sugar into the jars. As a result, it will turn into a sweet cork that prevents the jam from growing moldy.
6. Close the cans with metal or nylon lids, hide in the refrigerator.

If the jam made from oranges and gooseberries according to this recipe is stored only in the refrigerator, then it will not deteriorate during the winter.

How to store

Uncooked jam, that is, gooseberries twisted and covered with sugar with the addition of fresh orange, should only be stored in the refrigerator under a plastic lid. The term is no more than 3 months.

Quick jam, for example, a five-minute jam, is also advisable to keep in a cold place. It has a short shelf life, so it is recommended to cook it in small quantities.

If the jam is low in sugar, it will not last long. It is best to store it in the refrigerator so that it does not ferment. The jam can be rolled up under iron lids. It is advisable to take small banks in order to quickly use it.

Classic jam, which has a long cooking time and a sufficient amount of sugar, will be stored outside the refrigerator until next summer. There is no need to roll it up. Plastic or screw metal covers will work.

With whole berries

The berries keep their shape perfectly and do not deform, so the appearance of the jam is very appetizing. For cooking, take large and medium-sized fruits of the bush.

Structure:

• gooseberries - 2 kg;
• oranges -3 pcs.
• 1.5 kg of granulated sugar;
• tsp citric acid;
• 1/2 glass of water.

Preparation:

Washed gooseberries are divided into three parts. One of the parts is crumpled with a crush with the addition of sugar, until juice begins to stand out from the fruit. Pour water into the mixture.

The rest of the gooseberry is soaked in water and the pulp is pierced in 2-3 different places. Pure oranges are rubbed on a fine grater or passed through a meat grinder.

Water with crushed berries is poured into a saucepan and oranges are added. The mixture is put to heat on the stove. When the contents boil, the whole berries are lowered for 5 minutes. Turn off the heating.

When the gruel has cooled, the heating is repeated until it boils. The jam should not be allowed to boil; heating is stopped as soon as the first bubbles appear on the surface. The finished jam has a thick consistency and rich color.

Cooking a delicacy with the addition of bananas

Gooseberry jam is also called "royal" because its taste is really unforgettable. According to historians, sweetness was the favorite dessert of Empress Catherine II.

Thanks to citruses, the jam turns out to be very fragrant, and bananas can be added to the orange and gooseberry to add spice. How to make orange and banana gooseberry jam?

To prepare the "royal" jam you will need:

• Gooseberry - 500 gr;
• Orange - 1 pc;
• Banana - 1 pc;
• Granulated sugar - 500 gr;
• Spicy cloves - 4 buds;
• Cinnamon powder - 1 tsp

Step by step cooking:

1. Rinse the gooseberries, remove the sticks, sort and grind in a blender or meat grinder;
2. Transfer the resulting puree in a saucepan in which you plan to cook the jam;
3. Peel the orange, scroll through a meat grinder and add to the berries;
4. Finely chop the peeled banana and also add to the fruit and berry mixture;
5. Cover the contents of the pan with sugar and leave for a couple of hours so that the fruits and berries let the juice out;
6. Then add spices;
7. Put the pan on the stove, bring to a boil, reduce the heat, boil for another 5 minutes;
8. Pour hot gooseberry jam with oranges and bananas into sterilized jars and roll up.