Tsar's delicacy - gooseberry jam with oranges for the winter

The vitamin benefits of gooseberry and orange are beyond doubt, and if you combine them and make gooseberry jam with oranges for the winter, the resulting delicacy will not leave anyone indifferent. This sweet, sour jam of a mysterious emerald or ruby ​​color will especially appeal to little family members. And for adults, it will provide invaluable health benefits.

Gooseberry gently acts on the body as a diuretic, improves the functioning of the digestive system, promotes the excretion of bile. Small berries are rich in organic acids and high in fiber and pectin. They strengthen blood vessels and improve hematopoietic processes.

As for oranges, in addition to the well-known vitamin C, it contains a whole range of useful substances. Regular consumption of orange fruit during colds strengthens the immune system. Orange also prevents kidney stones, lowers cholesterol and treats constipation. See: rhubarb compote recipe with photo!

Recommendations for choosing berries and preparing fruits

How to cook gooseberry jam with orange? First of all, you need to choose and prepare berries and fruits. For jam, it is better to use a slightly underripe gooseberry of such varieties as Mashenka, Generous, Malachite. The berries are harvested two weeks before they are fully ripe. Overripe gooseberries are used mainly for making jam.

In large berries, it is recommended to choose seeds: cut the berry from the side and carefully pull out the seeds, grabbing a little pulp. Small berries (and medium ones) are cooked together with the seeds, pre-piercing each with a needle. This is done so that the gooseberry absorbs sugar better, since the skin of the berries is a little thick.

Piercing the gooseberries also keeps them intact when boiled: they stay round.

When rolling green gooseberry jam into the water in which the berries are blanched (or soaked), you can put a few cherry leaves. This will help preserve the greenish color of the jam.

When preparing oranges for rolling gooseberry jam and oranges for the winter, the peel from them does not need to be peeled, it is enough to remove the bitterness. To do this, place the fruits in a saucepan with boiling water and blanch for a quarter of an hour. Dip the fruits in cold water and leave for 12 hours. During this time, the bitterness contained in the skin will go away. All that remains is to cut open the oranges to select the seeds.

Seeds selected from oranges can be used for rolling jam if soaked in water for 10 hours. The resulting mass in the form of jelly is added to the workpiece to impart thickness and light bitterness.

A simple gooseberry and orange jam recipe

Using this recipe, you can make green gooseberry jam with oranges, which keeps well even at room temperature.

Components:

• berries - 1.5 kg;
• citrus fruits - 2 pcs.;
• sugar - 1.5 kg.

Preparation:

1. Rinse the berries, cut off the tails. Select seeds from oranges and cut the fruit together with the peel into pieces.
2. Pass the prepared gooseberries and oranges through a meat grinder or blender.
3. Pour the resulting mass into a saucepan, add sugar and boil for 15 minutes.
4. Roll up the hot jam.

To prevent the jam from burning, use an enamel pan or a cauldron with a thick bottom to make it.

Quick gooseberry and orange jam

Uncooked gooseberry orange jam is the fastest way to make a delicious treat. Its only drawback is that it should only be stored in the refrigerator (preferably not too long).

Components:

• oranges - 2-3 pcs.;
• gooseberries - 1 kg;
• granulated sugar - 2 kg.

If desired, you can add one lemon to the jam.

Cooking process:

1. Remove the gooseberry tails and dry a little.
2. Cut the fruits, having previously selected the seeds.
3. Twist all ingredients through a meat grinder.
4. Cover the resulting mass with sugar and let it dissolve (15-20 minutes).
5. The jam is ready, it remains to arrange it in sterilized containers and send it to the refrigerator for storage. It is not necessary to roll it up, it is enough to close it with ordinary plastic covers.

Cold gooseberry and orange jam is much healthier, since it retains all the vitamins present in the raw components.

Jam "Aroma of the East"

Gooseberry jam with banana and orange has an unusual taste. Banana will add sweetness to the jam, orange - sourness, and the use of cinnamon and cloves will add oriental aromas to the preparation. Store this jam in a cool place.

Ingredients:

• berries - 0.5 kg;
• 1 large orange;
• 1 large banana;
• granulated sugar - 0.5 kg;
• 4 cloves;
• ground cinnamon - 1 tsp

Cooking process:

1. Rinse the gooseberries, cut off the tails. In order not to damage the berries, it will be more convenient to cut them off with small scissors.
2. Pour berries into a blender, chop. In the absence of a blender, you can use a regular potato grinder or twist the berries through a meat grinder.
3. Peel the orange and chop it as well.
4. Peel the banana and cut into free-form pieces.
5. Mix the chopped fruits and berries in a saucepan, add sugar, mix well again and let the sugar dissolve.
6. After the specified time, add spices to the resulting mass and boil for 5 minutes.
7. Pour the jam into jars and roll up.

An interesting recipe

When rolling gooseberry and oranges jam, the added lemon will only double its health benefits. This jam is recommended for use with vitamin deficiency.

In the presence of stomach diseases associated with high acidity, you should carefully approach the use of products that contain lemon.

Gooseberry jam with oranges and lemon for the winter is prepared in two stages. For its preparation, it is better to take a slightly unripe green gooseberry.

Ingredients for 8 0.7 L jars:

• citrus fruits - 3 pcs.;
• gooseberries - 3 kg;
• sugar - 3 kg;
• 1 lemon;
• water - 50 ml.

Seaming process:

1. Wash the gooseberries, sort out and peel the tails. Put in a cauldron, add water and sugar to form syrup, let it boil and turn off.
2. Select seeds from oranges and lemon, and leave the peel. Cut them into small cubes and add to the gooseberry in the cauldron.
3. Put the jam on the fire again and cook for about an hour.
4. Next, the jam should be left overnight. During this time, it will thicken slightly and acquire a pinkish tint.
5. On the second day, the jam is cooked over low heat for 40 minutes after boiling and rolled up.

Jam with orange and kiwi

Gooseberry jam with oranges has a very unusual taste, if you add kiwi... Ripe kiwis bring a hint of light strawberry flavor. Having once prepared such an exotic delicacy, it will always be a welcome guest on the table.

For jam you will need:

• berries - 1 kg;
• 4 pieces of large oranges;
• 4-5 ripe kiwi;
• granulated sugar - 2 kg.

Cooking steps:

1. Cut off the peel of oranges with a knife, select seeds and divide into slices.
2. Peel the tails of the gooseberry berries.
3. Trim the skin of the kiwi, cut into slices.
4. Grind all ingredients with a blender (or meat grinder), transfer to a saucepan.
5. Cover the mixture with sugar on top and leave for a couple of hours to dissolve.
6. Over low heat (this is important!) Let the jam boil, turn off the workpiece and leave to cool completely.
7. After the jam has cooled, put it back on the fire and, stirring occasionally, boil for 20 minutes.
8. If the jam is still slightly watery, the procedure is repeated until the desired consistency is obtained.
9. The finished jam should cool slightly, and then it can be laid out in sterilized jars and closed.

"Ruby" jam

Red gooseberry jam with orange is called ruby ​​for a reason - you can't get this color from simple green berries. The recipe has one more nuance: oranges are used together with the skin, but they are added separately and at different stages of preparation. It is better to start preparing for rolling in the evening, since gooseberries need to be soaked in water for 12 hours.

So, for jam you will need:

• red berries - 1 kg;
• citrus fruits - 1-2 pcs.;
• water - 150 ml;
• sugar - 1 kg;
• vanilla to taste.

Process step by step:

1. Wash the gooseberries, cut the tails. Remove seeds from large berries and place them in cold water for 12 hours. If you cannot find a large red gooseberry, you can also use small berries. Then they are simply pricked with a needle, without peeling, and after the first cooking, rubbed through a sieve.
2. In the morning, drain the water and mince the gooseberries along with the peeled orange. Do not throw away the zest, but grate it on a fine grater and put it aside for now.
3. Put granulated sugar and vanilla into the resulting mass. Pour in hot water and boil for 5 minutes.
4. When the jam has cooled, boil it again for about 3 minutes and cool.
5. Then repeat the previous step, adding grated orange zest to the jam. Roll up hot jam into prepared sterilized jars.

Jam in a slow cooker

Gooseberry jam with oranges, cooked in a slow cooker, can be made even by a novice housewife. The time and method of preparation depend on how you plan to use the jam: for long-term storage for the winter, or for consumption in the near future.

If the jam is not stored for a long time, it is stewed in a multicooker in one go for an hour. To prepare winter stocks, you must do this three times as described in the recipe below. This method of cooking will allow the jam to stand all winter without consequences.

When preparing jam, you should pay attention to the volume of the multicooker bowl. With a small volume, the prepared mass for cooking jam is applied in such a way that ¼ of the bowl remains empty. Otherwise, the jam will overflow.

Jam components:

• gooseberries - 1 kg;
• oranges - 3 pcs.;
• sugar - 1 kg.

Preparation:

1. Free the berries from the leaves and tails, select seeds from the orange and cut them together with the skin. Grind everything.
2. Transfer the resulting mass to a slow cooker, add sugar and mix.
3. Select the "Quenching" mode on the multicooker and set the timer for 30 minutes. Do not close the lid when doing this. After the jam has boiled (after about 15 minutes), remove the froth.
4. When the timer turns off, remove the bowl from the multicooker and cool the jam to room temperature.
5. Repeat the cooking process twice, then put the jam in a container and roll up.

Gooseberry and orange jam is also called royal jam. Maybe because in ancient times, at a feast with the highest royals, it was exhibited as a delicacy. Today, you can cook such yummy food without any problems, because gooseberries grow in almost every garden and are freely sold on the market. Preserving jam, not only oranges, bananas, kiwi are added. Many people also put nuts or seeds. However, this is not for everybody.Cook, experiment and enjoy the result of your labors! Enjoy your meal!

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