Recipes and features cooking gooseberry jam with orange

Ripe berries of the gooseberry are very tasty and extremely useful.They contain a rich vitamin and mineral complex. Fresh berries can be consumed in the summer, and for the winter, the mistresses prepare delicious and healthy jam from them.

Before you start cooking gooseberry jam with orange, you must select and prepare the ingredients.

Gooseberries should be of moderate maturity without visible signs of spoilage. The dense and elastic berries are best suited, even immature ones can be taken. The tails of the gooseberry are cut off with scissors, the leaves and branches are removed. Then the berries are washed with water and dried. Sometimes bones are removed from the fruit.

Oranges should be elastic, juicy flesh. Do not use rotten or moldy citrus. Before cooking, they are well washed to wash off the protective coating. And also if the recipe provides for the use of peeled oranges, they can be poured with hot water for some time in order to relieve bitterness. In the event that the jam should be with oranges without the peel, citruses are peeled from the peel, white flesh, films and seeds.

Gooseberry and orange - these two ingredients perfectly complement each other, and whatever cooking method you choose, the delicacy will be very tasty.

There are several basic rules for making gooseberry jam with orange.

1. If you lay the whole berries in syrup, the jam is thicker than to make it from the crushed ingredients.
2. To be sure that there is no bitterness in the finished product, oranges must be very carefully cleaned of white flesh, films and partitions.
3. As you know, orange peel contains a large amount of pectin, which makes the viscosity of the jam. If the recipe provides for the use of oranges with the skin just to increase the viscosity, it will be enough to peel with a single citrus. The remaining fruits can be used without peel.
4. If you want to cook jam with bitterness, you can use for this orange bones. In addition, they contribute to the thickening of the mass. Before cooking, they are poured with a small amount of water for 10 hours, and the resulting gelatinous mass is gradually introduced into the product during cooking.
5. When making gooseberry jam with orange, you should know that citrus fruits are good preservatives, and adding them will allow you to keep the finished product for quite some time without adding other preservatives.

There are many ways to make gooseberry jam with orange for the winter.

The easiest way, which does not require much effort, offers the use of classic ingredients: berries, fruits and sugar. Despite the simplicity of this recipe, the jam turns out very tasty. This delicacy can be prepared from black, red and green gooseberries.

Ingredients:

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

To make this jam, you need to take an orange pre-processed with hot water and cut it into slices along with the peel, removing the bones. Gooseberries are also pre-treated, removing all excess and dried on a towel.

Then the ingredients need to rotate through a meat grinder. And also for these purposes, you can use a blender or food processor. Sugar is poured into the resulting gooseberry-orange mass and placed on low heat, brought to a boil with constant stirring.

After boiling, the dessert is removed from the stove and left alone for 5-6 hours to infuse. After that, the delicacy is returned to the fire again, allowed to boil and poured into cans. Banks are closed with screw or conventional caps and sent to storage.

Cooking gooseberry jam with an orange without cooking allows you to keep all the useful substances in it.This method may seem rather unusual, but at the same time, the “cold jam” turns out very tasty.

Ingredients:

• gooseberry - 2 kg;
• oranges - 5 pcs .;
• sugar - 2.5 kg.

Gooseberry must be pre-processed, washed and removed all unnecessary. Washed and scalded oranges with hot water cut into slices along with the peel. Bones from oranges need to be removed.

Next is the grinding of all components. To do this, it is better to choose an ordinary meat grinder, immersion blender or food processor. In order to achieve a pronounced taste, it is necessary to bring the components to the puree state of mass, so if you use a meat grinder, use the smallest grill, and skip gooseberries and oranges 2-3 times through it.

Move the finished mashed potatoes into a large bowl. This may be a volume pan or basin. Then sugar is added to the gooseberry-orange mixture. It can be poured all at once or partially, continuously stirring, until the sugar crystals disappear.

Ready jam, cooked without cooking, you need to pour into jars or plastic trays. It is stored in the refrigerator for up to six months, in the freezer - for an unlimited period. After defrosting the delicacy is as tasty as fresh.

Many modern housewives use multicookers for cooking. Gooseberry jam with orange can also be cooked in this wonderful device. This method is especially relevant when a small portion of delicacy is required, and very little time is needed to follow the preparation.

Ingredients:

• gooseberry - 1 kg;
• orange - 1 pc .;
• sugar - 700 g

Gooseberries, as usual, wash, remove excess and dry. Wash the oranges thoroughly with very hot water, grate the zest and chop the flesh into pieces. Send all ingredients to the multicooker bowl, transferring them in layers.

Select the required mode "Jam" or "Quenching." Timer set for 2 hours. The jam itself should not occupy more than half of the bowl, since overflow is possible. After cooking, the jam is ready for canning.

This recipe requires minimal time, so it is popular with the most busy housewives.

Ingredients:

• gooseberry - 1 kg;
• oranges - 4 pcs .;
• sugar - 1.5 kg;
• water - 1 cup.

Enumerated and washed berries gooseberry recline on a colander or dried on a towel. Oranges are well washed and scalded with boiling water to remove the protective coating and bitterness, as in this recipe citruses are used along with the peel. Then pitted and sliced ​​oranges are ground by a blender.

At the same time preparing sugar syrup. 1.5 kg of sugar is dissolved in one glass of water. After the sugar has dissolved, and the syrup boils, whole gooseberry berries and crushed orange mass are transferred to it. The jam is brought to a boil and cook for exactly 5 minutes. The finished delicacy is laid out on the banks and corked with lids.

The classic "Tsar" or "Royal" gooseberry jam is prepared with orange and nuts. At first glance, the cooking process may seem difficult, but the result is worth it.

Ingredients:

• gooseberry - 1 kg;
• orange - 1 pc .;
• nuts - 2 cups;
• sugar - 1.2 kg.

Oranges are pretreated, washed and boiled. Then, together with the peel, cut into slices and pass through a meat grinder. Gooseberry berries are also washed, cleaned of leaves and tails, dried and minced with a meat grinder. Then the gooseberry-orange mass is poured with sugar and set aside for 1 hour.

Nuts are crushed and fried in a pan until a characteristic smell. In the jam, they are added in the middle of cooking. It is a nutty note that gives royal taste to the delicacy.

After an hour of rest, the gooseberries with an orange and dissolved sugar are set on fire. After the formation of the foam, it is removed, then the roasted nuts are poured into the mass.It is boiled for 10 minutes with continuous stirring.

In another such jam is called "Ruby dessert". In the preparation of this dessert, cherries are used, so the finished delicacy acquires not just red, but a beautiful ruby ​​color.

Ingredients:

• gooseberry - 0.5 kg;
• oranges - 2 pcs .;
• cherry - 0.5 kg;
• sugar - 1 kg.

Gooseberries are washed, their tails are removed, the garbage is dried. You can do this by throwing the berries in a colander, or using a dry clean towel. Then the gooseberry is turned through the meat grinder. After that, sugar is added to the crushed berry mass and brought to a boil.

Cherry and orange are also washed, rid of bones and minced. Orange before processing is desirable to scald. This will get rid of unwanted bitterness and protective film. The orange-cherry mass is combined with boiled gooseberries and sugar, brought to a boil and allowed to brown for 10 minutes. After that, the dessert is removed from the heat and left for a day for infusion.

The next day, the jam is again brought to a boil, boiled for 10 minutes and laid out on the banks. Best of all, it will remain, if the cans are corked with conventional or screw caps and put in a cool place.

An exquisite delicacy of emerald green of gooseberry and orange can be prepared using one little trick. To do this, in addition to the main ingredients, you need a few cherry leaves.

Ingredients:

• gooseberry - 3 kg;
• oranges - 4 pcs .;
• sugar - 3 kg;
• cherry leaves - 7-10 pcs.

In order to cook the "Emerald" jam, it is best to choose the immature gooseberry berries necessarily green. The berries are washed, cut off all the excess, then soaked in water for a while with cherry leaves. After that, the gooseberry is dried and laid out in a saucepan.

From oranges need only their juice. Therefore, before cooking citrus squeeze juicer. Orange juice is poured into a saucepan of gooseberries, pour all the sugar there and bring the contents of the pan to a boil. After boiling the fire should be immediately turned off, and the jam set aside for 3-4 hours to insist.

Then the treat is put on the stove again, brought to a boil, and cooked on low heat for an hour. After boiling, it is again set aside for 8 hours. The third time the preparation of emerald jam depends on the desired consistency. In any case, before it is plugged into the banks, it should boil.

And a few more tips from experienced housewives.

1. If you do not like too sweet jam, then part of the oranges in the recipe can be replaced with lemons.
2. In any classic recipe, in addition to gooseberries and oranges, you can add other fruits and berries: kiwi, bananas, currants, getting new flavors.
3. When choosing the cooking time, keep in mind that the hot jam has a more liquid consistency than in the cold one.
4. The usual white sugar in the recipe can be replaced with powdered sugar or cane sugar.
5. Before pouring the finished jam into jars, it is desirable to sterilize them in order to avoid further trouble with fermentation.
6. For beauty, citrus zest can not be twisted through a meat grinder, but cut into thin strips.

The recipe for making gooseberry jam with orange is given below.