10 recipes for gooseberry jam with a slight sourness

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Amazingly tasty and aromatic pairings with lemon, orange, ginger, nuts and strawberries.

Sort out the gooseberries and discard any tainted berries before you start making the jam. Remove the tails and stems. Rinse well under running water and wait for the gooseberries to dry.

Cook the jam in an enamel bowl. Be sure to sterilize jars and lids.

Turn the rolled containers upside down, wrap them in a blanket or towel. When the treat has cooled down, transfer it to a dark, cool place, such as a closet.

1. Gooseberry five-minute jam

Ingredients

• 1 kg of gooseberries;
• 800 g sugar;
• 170 ml of water.

Preparation

Place the gooseberries in a saucepan. Add half the sugar and refrigerate for 4-5 hours or overnight.

Pour in water and bring to a boil over low heat. Add the remaining sand, stir and cook for 5 minutes after boiling. Remove foam that forms on the surface. Remove from heat and cool. Return the pot to the stove, bring to a simmer and continue cooking for another 5 minutes. Cool again and boil again for the same time.

Pour the jam into the jars and roll up.

2. Gooseberry jam with lemon juice

Ingredients

• ½ lemon;
• 1 kg of gooseberries;
• 400 ml of water;
• 1 kg of sugar.

Preparation

Squeeze the juice out of the lemon.

Place the gooseberries in a saucepan. Cover with water and lemon juice. Bring to a boil and simmer over low heat for 15 minutes. Add sugar and continue cooking, stirring constantly.

After 10 minutes, drip the jam onto a chilled plate. If it spreads, cook for another 5 minutes and check again. If the drop retains its shape, pour the mass into the jars and close the lids.

3. Raw gooseberry jam with kiwi and orange

Ingredients

• 3 kiwi;
• 2-3 oranges;
• 1 kg of gooseberries;
• 1 800 g sugar.

Preparation

Cut the kiwi and oranges into slices. Pass through a meat grinder along with the gooseberries. Cover with sugar and leave at room temperature for 4-5 hours or overnight. Stir, pour into jars and cover with lids.

This treat is not canning, so keep it refrigerated.

4. Gooseberry jam with strawberries

Ingredients

• 400 g strawberries;
• 2 small lemons;
• 600 g gooseberries;
• 850 g icing sugar.

Preparation

Cut the strawberries into quarters. Squeeze the juice from the lemons, remove and grind the zest.

Combine strawberries, gooseberries, juice and zest in a saucepan. Cover with powdered sugar, stir and refrigerate overnight.

Bring the jam to a boil over low heat, cook for 20-30 minutes, stirring constantly. Then pour into jars and roll up.

5. Gooseberry jam with currants

Ingredients

• 1 kg of gooseberries;
• 500 g red currant;
• 700 g sugar.

Preparation

Put the gooseberries in a saucepan and crush the berries with a wooden crush or spoon.

Wipe the currants through a sieve. Mix with sugar and bring to a boil over low heat. Add gooseberries and cook for 20 minutes. Stir occasionally and skim off.

Pour the finished jam into jars and close the lids.

6. Gooseberry jam with banana, cinnamon and cloves

Ingredients

• 1 banana;
• 500 g gooseberries;
• 500 g sugar;
• 1 cinnamon stick;
• 1 tablespoon of cloves.

Preparation

Cut the banana into slices.

Pass the gooseberries through a meat grinder or put in a saucepan and mash with a crush. Add banana, cover with sugar and leave for 2-3 hours at room temperature.

Season with cinnamon and cloves, bring to a simmer and simmer for 4-5 minutes. Then pour into jars and close the lids.

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7. Gooseberry jam with ginger

Ingredients

• ½ lemon;
• 1 kg of gooseberries;
• 3-4 pieces of ginger (about 1 cm long);
• 150 ml of water;
• 1 kg of sugar.

Preparation

Squeeze the juice out of the lemon.

Place gooseberries and ginger in a saucepan. Pour in water and lemon juice, bring to a boil and simmer for 20 minutes. Add sugar and continue cooking until completely dissolved, about 10-15 minutes. Remove the ginger, pour the jam into the jars and roll up.

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8. Gooseberry jam with orange

Ingredients

• 1 orange;
• 1 kg of gooseberries;
• 1 kg of sugar.

Preparation

Cut the orange into medium pieces and remove all seeds. Stir in gooseberries and chop with a blender or mince. Cover with sugar and leave at room temperature for 3-4 hours or longer until the sand dissolves.

Pour the jam into a saucepan. Bring to a boil and simmer over low heat for 15-20 minutes. Stir constantly. Pour into jars and cover with lids.

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9. Gooseberry jam with cherry leaves

Ingredients

• 1 kg of sugar;
• 100-150 ml of water;
• 1 handful of cherry leaves
• 1 kg of gooseberries.

Preparation

Put sugar in a saucepan, cover with water and stir. Bring to a boil over low heat. Add cherry leaves, cook for 5-10 minutes, then remove with a slotted spoon. Pour the gooseberries into the syrup, bring to a boil over low heat and cook until the berries are translucent. Stir occasionally and skim off.

Pour hot jam into jars and cover with lids.

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10. Gooseberry jam with walnuts

Ingredients

• 250 g of walnuts;
• 500 g gooseberries;
• 500 ml of water;
• 1 kg of sugar;
• 1 star anise is optional.

Preparation

Cut the nuts into small pieces.

From each gooseberry berry, carefully remove the pulp and seeds, and stick nuts in their place.

Boil water over low heat. Add sugar, cook until it is completely dissolved and the syrup is clear. Pour the gooseberries with nuts, cool and refrigerate.

After 10-12 hours, add the star anise and boil over low heat. Take out the asterisk, pour the mass into the jars and close the lids.

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