A simple recipe for jelly from gooseberries for the winter and original ideas for preparing a tasty billet

A simple recipe for jelly from gooseberries for the winter is available to every hostess who decided to surprise the household with a delicious dessert and replenish the range of home preservation with an unusual piece. Following the proven recommendations, you can create a wonderful treat, which even the kids will appreciate.

How to make jelly from gooseberries for the winter?

You can prepare jelly from gooseberry for the winter in several ways. To implement the recipe used different berries: green, ripe or spoiled, they are still processed into a homogeneous mass.

1. Gooseberries are rich in pectin, because the billet thickens itself, without adding gelling ingredients. Up to the necessary consistency, the billet comes in the process of storage.
2. Each recipe for jelly from gooseberry begins with the preparation of berries, but in this case, the tails do not have to be removed, the berries are rubbed through a sieve (or in another way). As a result, the treat should get a uniform consistency.
3. If there is any doubt that the workpiece is not being processed, auxiliary ingredients are used: gelatin, zheliks, dry pectin.
4. A simple recipe for homemade jelly from gooseberries for the winter allows you to combine berries with other fruits: kiwi, oranges, currants and other.
5. To make jelly as transparent as possible, cook it with minimal heat, removing all the foam that forms. Rarely such a preparation is boiled more than twice.

Jelly from gooseberries without pits for the winter

Make jelly from gooseberries pitted easily, but not very fast. To obtain the ideal consistency, the berries are first ground with a blender or a meat grinder, only then rub through a sieve, until a dry cake. This method is most effective for creating a dense, homogeneous jelly. From 1 kg of berries leaves 400-500 g of puree, and the finished jelly will not be more than 300 g.

Ingredients:

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

Preparation

1. Berries are grinded in puree, covered with sugar.
2. Cook at minimum heat until boiling.
3. They boil for 20 minutes. The last 5 minutes are intensively mixed.
4. Pour over prepared packagings, seal tightly, put away for storage.

Jelly from gooseberry with yellowfin

Harvested simple jelly from gooseberry for the winter with the addition of zhelix is ​​a delightful transparent gelled dainty. A natural plant thickener helps to preserve the color of the preform in its original form, and does not affect the final taste of the food. Jelly can be eaten immediately after cooling, but during storage it will thicken more and become like a marmalade.

Ingredients:

• zheliks 2: 1 - 1 sachet;
• gooseberries - 1 kg;
• sugar - 500 g.

Preparation

1. Wiped through a large sieve of berries, mix with sugar and put on medium heat.
2. Boil for 10 minutes.
3. Mix zheliks with ½ st. sugar, pour into the jelly and boil for another 5 minutes, stirring.
4. Pour into sterilized dishes, roll up, not turning upside down, put in a warm place for slow cooling.

Jelly from gooseberry with pectin

It is easy and simple to prepare jelly from gooseberry and pectin for the winter. This natural thickener is very unpretentious in use, has no foreign smell or taste, because the delicacy turns out deliciously fragrant with a bright taste of gooseberries. If desired, such a preparation can be supplemented with spices: cloves or vanillin, they will make the sweetness more interesting.

Ingredients:

• gooseberries - 1 kg;
• sugar - 1 kg;
• pectin - 10 g;
• vanillin.

Preparation

1. Gooseberry milled in a convenient way, wipe, allowing a small amount of pulp.
2. To fall asleep with sugar, put on medium fire.
3. Bring to a boil, cook for about 10 minutes, set aside, cool.
4. Mix pectin, vanilla and ½ tbsp. Sahara.
5. Again warm the jelly to a boil, add pectin, mix and boil another 10 minutes.
6. Pour into glass, steam-stained cans, cork, put in heat for slow cooling.

Jelly from gooseberry with gelatin

To successfully prepare jelly from gooseberry with gelatin for the winter, you need to take into account some of the nuances of working with this gelling ingredient. It is important to remember that it is not boiled and added at the end of cooking. Gelatin has a characteristic flavor and flavor, so do not overdo it when adding it, so as not to spoil the result.

Ingredients:

• gooseberries - 1 kg;
• sugar - 1 kg;
• hot water - ½ item;
• gelatine - 20 g.

Preparation

1. Berries grind, if desired, wipe to a smoothie.
2. To fall asleep with sugar, to put on stewing on average fire.
3. Pour gelatin with hot water, mix.
4. Boil for 15 minutes, set aside, wait for the bubbling to abate.
5. Pour the gelatin, mix.
6. Put on a minimal fire, not allowing boiling, stir. Cook for 2-3 minutes.
7. Pour into sterilized jars, put in heat for self-sterilization.

Recipe for jelly from gooseberry through a meat grinder

The easiest way to make jelly from gooseberry for the winter is through a meat grinder. Given that the berries will not be rubbed through the sieve, the tails need to be removed, use small scissors to cut them, this will greatly speed up the process of preparing the ingredients. To all other advantages of this method of grinding berries - ready jelly will be more and consistency will be at times thicker.

Ingredients:

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

Preparation

1. Clear berries, cutting off the tails. Scroll through the meat grinder.
2. To fall asleep with sugar, put on the stove.
3. Boil 25-30 minutes, the last 10 minutes intensively interfere, achieving the desired density.
4. Pour into prepared cans, close with lids, put in heat for self-sterilization.

Emerald jelly from gooseberry

Unusually delicious jelly from gooseberry with kiwi for the winter is called "emerald", thanks to its bright, rich green color. According to this recipe, the berries are twisted through a meat grinder or grinded, and kiwi is cut into pieces, as a result, an excellent jelly delicacy will come out, which will remind the confiture more.

Ingredients:

• gooseberries - 1 kg;
• kiwi fruit - 4 pcs .;
• sugar - 1 kg.

Preparation

1. Berries are washed, tails are cut, grinded in a convenient way.
2. Kiwis are cleaned, cut with a large cube.
3. Mix all the ingredients, pour sugar, grind on medium heat, remove the foam.
4. The jelly boils for 25 minutes.
5. Pour over sterilized jars, cap with lids and put under a warm blanket for slow cooling.
6. Store the workpiece in a cool basement for not more than one year.
7. Transfuse jelly from green gooseberry and kiwi into cans, cork and put in heat, for slow cooling.

Jelly from gooseberry with orange for the winter

This simple recipe for jelly from gooseberry for the winter will help make a quickly tasty thick billet, without adding artificial thickeners. Zedra is the record holder for pectin, so the delicacy will surely reach the desired consistency. You can serve this jelly right after cooling, but it can also be preserved for a long time.

Ingredients:

• gooseberries - 1 kg;
• sugar - 1 kg;
• orange - 1 pc.

Preparation

1. With orange peel orange peel. Remove white peel and bones.
2. Gooseberries wash, cut the tails.
3. Dip into a blender and pierce until smooth.
4. Pour the mashed potatoes in a saucepan, add sugar, put on medium heat.
5. Cook for 20 minutes, stirring vigorously.
6. Distribute the jelly from gooseberry and orange on a sterile container, roll up the lids, put under a warm blanket for slow cooling.

Jelly from gooseberry juice

It is not difficult to prepare jelly from gooseberry juice for the winter. Without the addition of gelatin here just can not do, otherwise it takes a long and tiring to boil the juice, until you get the right jelly consistency, and on a finite volume it will be greatly affected. The workpiece is stored for a long time, like jam, in a cool room, but you can immediately dessert, after freezing in the refrigerator.

Ingredients:

• juice of gooseberry - 1, 5 l + 0.5 l for gelatin;
• sugar - 500 g;
• gelatin - 50 g.

Preparation

1. In warm juice (0.5 liters), dissolve the gelatin.
2. Mix the juice with sugar put on the stove to cook, boil it should 15-25 minutes.
3. Set aside, wait until the bubble subsides, pour in gelatin juice, mix well.
4. Heat at minimum heat for 3 minutes (do not bring to a boil!), Immediately pour over prepared containers.
5. Roll up with covers, put for slow cooling.

Jelly from gooseberry with banana

Quite unusual taste has thick jelly from gooseberry and banana. This original delicacy is prepared very simply and quickly. The berries are grinded with a blender or, if desired, through a sieve, getting rid of bones, and bananas are cut into pieces. It turns out an interesting fruit dessert in berry-jelly filling.

Ingredients:

• bananas - 2 pieces;
• gooseberry puree - 2 l;
• sugar - 1 kg.

Preparation

1. Mix the berry puree with sugar and put on medium heat. Think for 15 minutes.
2. Cut the peeled bananas, pour into a jar, mix.
3. Boil the future of jelly 20 minutes.
4. Pour into prepared glass containers, turn in a lid and put in heat for slow cooling.

How to make jelly from gooseberries in a multivariate?

Jelly from gooseberry in a multivariate is prepared very simply, although not quickly. The cooking time lasts at least 1.5-2 hours, but thanks to the coating of the bowl and the special regime of the appliance, which maintains a constant temperature, you do not need to constantly monitor the cooking. It is important in the beginning to remove all the foam and cook with the lid open.

Ingredients:

• gooseberry puree - 1 l;
• sugar - 500 g.

Preparation

1. Pour the mashed potatoes in a bowl, pour out the sugar, mix.
2. Determine the "Quenching" mode for 2 hours.
3. Last 10 minutes vigorously stir, pour jelly into sterilized containers, put in a cool for storage.

Jelly from gooseberry in the bread maker

The simplest recipe for jelly from gooseberries for the winter is one that you do not need to follow at all. The bread maker fully provides self-cooking - the ideal temperature maintains and mixes the mass. It is necessary to remove the rising foam at the beginning of the preparation. The cup should be filled not half the volume.

Ingredients:

• sugar - 500 g;
• gooseberry puree - 1 liter.

Preparation

1. Pour the mashed potatoes in a bowl, cover with sugar.
2. Determine the mode of "Gem", click "Start".
3. After the final signal, pour the jelly into sterilized containers, put in storage.