Red gooseberry jam with oranges

Category: Blanks
Red gooseberry jam with oranges

Ingredients

Ripe red gooseberries 800 grams
Fresh oranges 2 pcs. / 500 grams
White sugar 900-1000 grams / to taste

Cooking method

  • Peel the gooseberries, wash with water, dry them from excess water.
  • Cut the oranges into slices, remove the seeds. It is advisable to take juicy oranges.
  • Place the gooseberries in a saucepan and mash them with a blender.
  • Put the oranges in a bowl and mash with a blender, along with the orange peel. I parsed the oranges so that small pieces still remained, and then they felt in the jam.
  • Combine gooseberries and oranges in one saucepan, add sugar, mix thoroughly with a spoon and leave for a day, until sugar is completely dissolved and juice is released.
  • Put the pan on the fire, let the mass boil, reduce the heat and cook over low heat so that it boils a little and leaves, the liquid from the jam evaporates. Boil the jam for about 15-20 minutes after boiling.
  • Set the jam aside, cover with a towel, and let it brew for a day.
  • Repeat the jam again every other day, and leave for another day.
  • Repeat the jam again, but for about 7-10 minutes after boiling and pour hot into the jars, close the lids and put to cool on the lid.
  • This jam will keep well and for a long time.
  • Red gooseberry jam with oranges

Note

A combination of gooseberries and oranges that have gelling agents in them! Jam works well even without the addition of gelling agents.

There is also a gooseberry flavor in jam, sweetish and spicy taste of oranges, and especially when orange pieces come across on the bite.

A great addition to morning tea, coffee, white bread, or toasted toast! It is very good to put a couple of tablespoons of jam on the curd.

I will definitely make such a jam from light green gooseberries and oranges to get a lighter jam in color.

And I'll put 1-2 kg in the freezer. gooseberry to treat yourself to gooseberry-orange jam in winter - fresh jam!

Cook with pleasure and bon appetit!Red gooseberry jam with oranges

Similar recipes


Lemon jam (Admin)

Red gooseberry jam with oranges

kirch
Tanya, thanks for reminding me of the jam recipe. Once upon a time, I cooked one like this. True, in one go. Delicious.
Twist
Tanyushawhat a delicious!
I froze the gooseberries, so I have the opportunity to pamper my own in the winter! I'm taking it to bookmarks.
Admin
Luda, to your health!

It is better to cook in three steps, I was convinced of this. When standing for a day, the jam somehow thickens itself well, settles, the berries are soaked from the hot syrup.
Admin
Quote: Twist

Tanyushawhat a delicious!
I froze the gooseberries, so I have the opportunity to pamper my own in the winter! I'm taking it to bookmarks.

Marish, in winter you will report with a photo of pies with jam, which it was not for nothing that you froze in the absence of space in the freezer
tatulja12
Admin, as by the way the recipe, I have a gooseberry on the way and already thought about how to cook it. Is it necessary to cook it for three days?
Admin
Quote: tatulja12

Admin, as by the way the recipe, I have a gooseberry on the way and already thought about how to cook it. Is it necessary to cook it for three days?

Luda-kirch cooks in one go. At three - I explained above why at three:
"It is better to cook in three steps, I was convinced of this. When standing for a day, the jam somehow thickens itself well, settles, the berries are soaked from the hot syrup."
Twist
I will definitely report
Dana
Roma, the taste is special !!! (Like Raikin). Thanks for the recipe! Well, very tasty, I didn't even expect it.Actually, I don't like gooseberries. And here the orange gave such a beautiful note
Admin

Dana, Duc and I DON'T LOVE pure gooseberries

But, with oranges, cherries it turns out great. Gooseberries have strong gelling properties!

Cook and eat to your health!
Dana
You can also go with cherries !? I especially liked that it (gooseberry) can be ground with a blender. Enti skins are terribly annoying to me.
Admin
Quote: Dana

You can also go with cherries !? I especially liked that it (gooseberry) can be ground with a blender. Enti skins are terribly annoying to me.

Dana, with cherries here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176741.0
Dana
Admin, thanks! I found everything. True, the cherry is almost gone, so I'm only with a half-liter jar. Next year I will work closely. And there is nothing with the plum, otherwise I am not very good at her either
Admin

Dana, that's good, even a small jar of goodies, but it will be) When you taste it, you will make stocks of cherries and gooseberries in the freezer

I made gooseberries with black currants, it turns out well, both berries with gelling properties.

Plums can be made with black currants, for 1 kg of plums 400-500 grams of currants, also break up with a blender and boil like orange jelly - see above. It should work well, give it a try.
Dana
Romchka, I tried it with currants. Not okay. Ate, of course, but "Without any appetite." I do not like sour, I would like peaches. They say the climate will change soon, I will grow bananas in the garden
Admin

Dana, recently made a gooseberry and peach jam, it worked out well, even without quitin.
About:
light gooseberry - 800 grams
peaches - 3 - 4 medium
sugar 800-900 to taste
I also cooked, break the gooseberries with a blender, add sugar, cook.
Cut the peaches into large pieces and put them in last, so that they remain in pieces, boil them for a few minutes and take them off, pour them into the jars.

If you're interested, I'll take a photo of the jam. I made a small portion, for trial
Dana
What about the taste? The bread maker corrupted me, now I can make a portion of jam for 0.5 jars
Admin
Dana, I cook jam only by hand, in a saucepan, even a small amount. I don’t recognize various devices for jam, I’ve tried everything - not that!
And jams in a saucepan are better obtained, not automatically, but under my visual control and with an eye and for a sample with a spoon

The taste of gooseberry and peach is not sour, there are pieces of gooseberry and peach, it froze well, especially in the refrigerator.
I'll take a photo, show

Dana
We are waiting
lungwort
: hi: Tatiana. I have an obsession with the integrity of the vitamins in my meals. I understand that you will certainly not eat everything raw. I don't count myself as a raw foodist. And yet I want a natural product with live vitamins. Why am I saying this. If you grind the gooseberry, dry it in the form of a candy in the dryer, add the crushed orange, sugar to taste, then the vitamins will be preserved for sure. Although you can freeze gooseberries, vitamins are retained much better when frozen than when boiled (they are completely destroyed). You will get a live jam, and if you do a little, then there will be no problems with preserving it (they will quickly eat it) Your jam is very tasty, but the same is not bad in its raw form (it is watery, but with vitamins)
Admin

Natasha, yes it has long been gone! I do very little jams. I keep fruits-berries in the freezer more
But if there is a pressure cooker, then why not try to cook something in it and try it out.

And then there are jams, desserts that you can't eat raw, they quickly spoil, for example pumpkin. Now, today I want to make jam from kumquats, but it goes well with meat, poultry. Then there are some ideas ...
lungwort
: hi: Tatiana, God, what a fine fellow.
nodame
Thanks for the great recipe! I made jam for the first time using the described technology, I really liked the result! The jam began to thicken after 1 boil. At first the taste of orange peels seemed too harsh, but then, after the jam stood for a while, everything was just in moderation.Until this year, I have not tried making jams with gooseberries, but this year I made several options - with cherries (again, thanks to Admin for the recipe! :)), and with porechka, and with black currants. I'm just in awe of how these jams were gelatinous!
We took the whole cooked portion to rest and there with pleasure the whole family consumed it with tea, so there was nothing left for the winter ...
Admin
nodameTHANKS for the described experience and the use of my recipes, nice to hear

And thanks for reminding me about the gooseberries, I forgot about this jam and wrote myself a note, I'll do it again
It seems like I've already stocked up with jams and preserves, a little of everything. Today I will cook peaches and Cumberland sauce

Gradually I come to the conclusion that the jam should be cooked gradually and "stand", then the taste is different and the color is beautiful. During settling, from a hot pan, the bottom is thick, when there is no direct effect of fire, processes that stimulate their gelling take place in the berries, the jam becomes thicker itself, and since there is no cooking on the fire, then the color does not change to dark, and you can keep the jam on the fire much less. So the other day I cooked Hungarian cherries, with a lot of its juice, if boiled over a fire it darkens strongly to brown, and if with a sediment, the jam thickens well itself and the color is gorgeous cherry turned out
Nonsense
I've also been making live jam for several years now. I turn gooseberries with oranges, and sugar, of course. Really like! Store, however, in the refrigerator. But it is quickly eaten (or distributed). I like it more with green gooseberries - prettier. But this year I did it with red - scary, but it tastes good!
CurlySue
Admin, thanks for the recipe! Somewhere on the forum I found him - they praised him.
I did, right now I'm doing the last cooking and I will roll up the jars.
What's interesting: the jam completely changed color after about the 2nd brewing:
I did it with green and yellow gooseberries, and 2 oranges. So, at first the mixture was greenish-orange (from orange peels),
and then it became dark red, I would even say - burgundy.
The taste is very specific. Interesting. I will fully understand only when I open a jar of jam in autumn and winter.
I, of course, will leave a little in the fridge to try it tomorrow - what happened.
But it was this recipe that convinced me not to uproot the gooseberries that we planted 2 years ago - we have 10-12 bushes right now. Nobody eats much raw, but I think we will eat jam. Although, we don't really eat jam either,
but this is "not overwritten" and therefore, I think, will go well - a new unusual taste nevertheless.
Admin

Lena, FOR HEALTH! It's nice to hear that the jam came up to taste

I used this jam wherever a berry-jam combination is needed. On cottage cheese, on bread, in pies are sweet, and even as a spread on meat under the grill, the combination of gooseberries and oranges plays very well
CurlySue
Quote: Admin
It's nice to hear that the jam came up to taste
To be honest, I'm not quite sure yet.
For some reason, I have a persistent aftertaste - like some kind of cough medicine.
It seems to be tasty, but it seems to taste (aftertaste) - like medicine.
I'll have to let it stand a little longer, and try again a little later.
In any case, such a thing will come in handy in winter, suddenly - and I already have my own delicious homemade vitamin medicine for colds.
Fantik
Tatiana, thanks for the recipe! All ingenious is simple. A very unexpected taste. I like it. I will surprise the family. Recipe bookmarked. And I will recommend to my friends.
Admin

Nastya, FOR HEALTH! I hope the people at home like it too
Fantik
Three cans have already been eaten. )) Nothing was left for the winter. I put it on to cook again.)
Admin

Nastya, that's what decorates the gooseberry and changes the taste - the orange! To your health!
Prepare for future use while the gooseberries are still fresh
Fantik
Yes, it decorates, no doubt!
And further. I added a handful of gooseberries - Black Negus - to yesterday's party. The color is now very nice red. The first batch was made from green gooseberries.My sister said that I wouldn’t give it to the guests, in her opinion. ))) However, homemade jam was eaten at the moment.))))
Admin
Quote: Fantik
The first batch was made from green gooseberries. Sister said that will not serve to guests, in her opinion.

That's for sure! The color is very dubious, unappetizing
vedmacck
And my "Black Negus" keeps up. I don't know if it will be possible to send it to the blanks or just eat and freeze. By the way, after freezing it takes on the taste of grapes
elka34
Admin, Tanya, I didn't understand about the orange. Do you punch the whole peel together with the pulp in a blender, or remove the zest and add to the orange pulp?
Admin
Lena, from the recipe:

"Cut oranges into wedges, remove the bones... It is advisable to take juicy oranges. Put the oranges in a bowl and mash with a blender, together with orange peel... I parsed the oranges so that there were still small pieces, and then they felt in the jam. "

All the beauty is in an orange crust, gives a spicy orange taste and smell
elka34
Admin, thanks for the clarifications. Purchased gooseberry "biting", I don't want to spoil it. My family is capricious and fastidious. The child only eats any cherry jam, the husband is also picky.
litichka80
Tatiana brought you Thank you! Delicious. You will never guess that this is a gooseberry! I cooked in a slow cooker, since there are no normal pots in the country, everything sticks. So this is generally a pest! For extinguishing, it turned on for half an hour, then for an hour. In general, such a thick jam turned out, you can cut it with a knife !!
In general, thank you!
Admin

Good! And a slow cooker for HEALTH!
Fantik
Here he is dear ... mmm
Red gooseberry jam with oranges
Admin

Nastya, and what a beautiful color, red! Is that such a red gooseberry?
GREAT! Nice to hear that the taste has pleased
Fantik
Tatiana, thank you. Gooseberry - mix - Black Negus and Russian Red.

Red gooseberry jam with oranges

Red gooseberry jam with oranges
Admin
Quote: Fantik

Tatiana, thank you. Gooseberry - mix - Black Negus and Russian Red.

Red gooseberry jam with oranges

Nastya, what a beautiful color gooseberry, super! I will see our grannies, I will definitely buy, and I will try jam from it
Irgata
Quote: Admin
Gooseberries have strong gelling properties!
and raw too? otherwise there is not a lot of it, and also black - beautiful and tasteful, to the point of insanity
Admin
Quote: Irsha
and raw too?

Ira, yes - and raw too. You can do it raw with sugar if you like the taste
I am pure gooseberry, somehow I don't really like it
Fantik
Quote: Admin
I am pure gooseberry, somehow I don't really like it
I also...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers