Preparing gooseberries with orange. Gooseberry preparations for the winter, recipes without cooking, freezing, compotes, jam, jelly. How to make gooseberry jelly

Description

Grated gooseberries and orange are combined for the rich and very bright taste of this jam. Of course, such a treat will have enough beneficial properties to keep your immune system in good shape all winter. In general, any gooseberry preparation will be original, if only because this berry is very rarely used for winter preservation. You can choose absolutely any variety of gooseberry for this jam: sweet or sour. Only the amount of sugar used depends on this fact.
To diversify the taste of gooseberries, and also as an additional ingredient, we will use ripe and aromatic oranges. The rich, slightly sour taste of citrus fruits perfectly accentuates the texture of gooseberries. Our step-by-step photo recipe will describe in detail the process of chopping berries and fruits at home. We will not heat-treat the ingredients, so glass jars must be well sterilized before use: the safety of the jam depends on this. Let's start preparing delicious raw gooseberry and orange jam with sugar for the winter.

Ingredients

Grated gooseberries with orange - recipe

Let's collect on the work surface all the ingredients we need to make healthy jam. Choose gooseberries to your taste; this recipe features a rich purple sweet variety. Oranges must be selected as ripe as possible. Wash all ingredients thoroughly in cold water and let dry at room temperature.

We plan to use citrus fruits together with zest, so we simply cut the fruits into small pieces as shown in the photo. This process will also help you easily remove seeds from oranges..

You can grind the ingredients in a blender or using a food processor; even a regular meat grinder will do. Grind the gooseberries along with orange slices in any way convenient for you.

Pour the crushed fruit and berry puree into a large suitable enamel basin. This container is most suitable for further cooking..

We begin to pour granulated sugar into the bowl of jam in portions. After each serving, carefully knead the contents of the basin, trying to dissolve the sugar crystals completely.

If stirring was not enough, lightly boil the jam. However, Do not overdo it with the temperature, otherwise it will kill both part of the taste of the product and its beneficial vitamins. The result should be a fairly thick mass, homogeneous and almost smooth.

We sterilize jars in any way convenient and known to you, and we do the same with lids. Pour the sweet fruit and berry mixture into glass containers and tighten the lids. You can store this preparation in a cool place, and after opening the cans it is better to leave the gooseberries in the refrigerator. Grated gooseberries with sugar and orange are ready for the winter.

Colorful gooseberry jam with oranges is a fragrant and tasty preparation that the whole family will enjoy. The addition of orange zest and juice allows you to highlight the sweetness of the jam and give its aroma appetizing citrus notes, and the absence of heat treatment preserves the benefits and delicate taste of gooseberries. An excellent option for healthy and tasty “live” jam made from three ingredients. Try it!

To make gooseberry and orange jam without cooking, you will need the following ingredients.

Wash and strain the gooseberries. Sort through the berries, separating any spoiled, wrinkled or cracked ones.

Cut off the sepals and stalks from the berries.

Wash the orange thoroughly in warm water with a brush. Peel and save the orange zest, removing the white (bitter) part of the peel. Divide the orange pulp into slices and remove the seeds.

Place the gooseberries, pulp and orange zest in a blender bowl and blend for 2-3 minutes until smooth.

Pour the puree into a bowl, add sugar and mix thoroughly. Leave the mixture at room temperature for 2-3 hours, stirring occasionally, until the sugar dissolves.

In the meantime, thoroughly wash the cans of soda, sterilize in any convenient way and cool.

Boil metal lids for 3 minutes, wash plastic lids with soda, pour boiling water over them or wipe with alcohol.

Divide the jam into cooled, sterilized jars, filling them to the top.

Carefully cover the surface of the jam with sugar (2-3 tablespoons) to prevent contact with air. You can additionally cover the sugar layer with a piece of parchment paper soaked in alcohol.

Seal the jar with a sterile lid and place in the refrigerator for storage. The recommended shelf life of gooseberry and orange jam without cooking is up to 12 months.

The jam is ready.

Today we will make gooseberry jam. I will present you with different recipes for preparations made from this berry. And you will choose the one that suits your taste.

But first, some practical tips on the process of preparing and boiling berries:

It is more convenient to trim the tails with scissors, preferably manicure scissors.
Gooseberry jam is usually boiled in an enamel pan. If you don't have one, use stainless steel dishes with a thick bottom. I cook in a copper basin that I inherited.
It is better to pierce the gooseberries in 2-3 places with a toothpick or a needle so that they do not burst during cooking and are saturated with syrup.
When stirring the jam, it is better to use a wooden or plastic spatula.
Jam jars must be sterilized. But make sure that there are no droplets of water left in them - dry them thoroughly or sterilize them in the oven, microwave or convection oven. Otherwise, the jam may become moldy during storage.
How to check if jam is ready? Place one drop on a saucer. If it does not spread, then the jam is ready. If the recipes you are going to use for the first time indicate a cooking time, use this as a basis. But always check the readiness of your jam this way.
Do not forget to constantly skim off any scale (foam) that forms while the jam is boiling.
To prevent jars from cracking from hot jam, place a cold tablespoon in them.
If you want to get thick jam, then take slightly unripe berries: they contain more pectin, and the jam will turn out thicker. And from ripe and overripe berries the product will be more liquid.

Traditional classic gooseberry jam

Since ancient times, our ancestors prepared gooseberry jam using only three ingredients: berries, sugar and water. Therefore, the first recipe for making gooseberry jam will be the simplest, without other additives. But nevertheless, it will turn out rich, thick and very tasty!

So, let's get started!

Products:

gooseberries – 2 kg;
sugar – 2 kg;
water – 100 ml.

Sort through the berries. Rotten and spoiled things have no place in jam! Wash them and get rid of the stems and stems.
Place the berries in the prepared container.
Pour water there too.
Add sugar to everything and mix.
Place on low heat.
Stir constantly and bring to a boil.
Simmer over low heat for about 50 minutes. But start checking readiness after 30-35 minutes.
Pour hot into jars and roll up.
Leave the jars to cool at room temperature.

Makes approximately 2.5 liters of jam.

Five-minute gooseberry jam recipe

This is an early ripening jam, the preparation of which does not require a lot of time and effort, because the gooseberries are practically not boiled here, but are simmered in syrup. The berries come out whole. The taste is pleasantly refreshing and reminiscent of summer.

Ingredients:

gooseberries – 1 kg;
sugar – 1 kg;
water – 250 ml.

Process the berries as in the first recipe.
Prick each berry with a toothpick.
Place the berries in a cooking vessel.
Pour water into another enamel pan, add sugar, stir.
Bring the syrup to a boil, stirring occasionally.
Boil for 5 minutes on low heat.
Pour boiling syrup over the berries and stir gently.
Bring the mixture to a boil.
Skim off the foam.
Turn down the heat. Without letting the jam boil, keep it on the fire for those same 5 minutes.
Pour hot into jars and roll up.

The jam costs well due to the large amount of sugar. But if you are overcome by doubts, or storage conditions do not allow you to take risks, boil the jam for 5-10 minutes after boiling, no more.

It won't affect the taste much, but you'll have peace of mind.

Fragrant gooseberry jam

Ingredients:

gooseberries – 1 kg;
sugar – 1.2 kg;
water – 500 ml;
cherry leaves – 20 pcs.;
sprigs of oregano – 2 – 3 pcs.;
vodka - a tablespoon.

Process the berries according to the first recipe.
Sprinkle the berries with vodka and place in the freezer for 20 minutes. Then simply place it in the refrigerator overnight.
Boil the syrup, add oregano and cherry leaves to it, boil for about 5 - 7 minutes.
Dip the gooseberries into the boiling syrup. Bring to a boil and quickly remove from heat.
Using a colander or strainer, remove the berries from the syrup.
Let it cool, then boil again, add the berries and boil with them.
Repeat this procedure 3 – 4 times. The final cooking should last at least half an hour.
Pour hot into jars and roll up.

How to make gooseberry and orange jam

Also a fairly simple and quick recipe for making gooseberry jam. And orange adds unique aromatic citrus notes. On long winter evenings it will be so pleasant to sit with a cup of tea with a bun spread with this jam! Pancakes or pancakes seasoned with it will decorate your morning meal.

Ingredients:

gooseberries – 1 kilogram;
sugar – 1 kilogram;
medium oranges – 2 pcs.

You can also add a small lemon along with the zest, then the citrus taste will be more pronounced.

Preparation:

Wash the oranges well and leave them in hot water for a couple of hours to remove the bitterness of the zest.
Dry the citrus fruits with a paper towel and cut into small slices along with the zest.

3. Process the gooseberries according to the previous recipes.

4. Grind in a meat grinder or into gooseberries and oranges, place the mixture in the prepared bowl.

5. Add sugar and stir.

6. Bring to a boil over low heat, stirring frequently.

7. After boiling, cook for about 20 minutes, remembering to stir.

8. Place while hot into jars and seal.

Recipe for making royal or emerald gooseberry jam

According to legend, this jam was served to the table of Catherine II. The empress liked its taste and color so much that she presented the cook with an emerald ring, matching the color of the delicacy.

And indeed, despite the somewhat labor-intensive preparation process, the jam turns out to be quite exquisite. I highly recommend preparing this truly royal treat.

Ingredients:

gooseberries – 1 kg. large green berries;
sugar – 1.2 kg;
cherry leaves - a couple of handfuls (20 grams by weight);
water – 400 ml;
ice cubes (larger).

How to make jam - watch the video below the recipe. And I’ll also duplicate it in writing.

Process the gooseberries.
Using a sharp small knife, make a cut on the side of the berry.
Use a hairpin, a small nail spatula, or something else to remove the seeds from the berries.
Divide the cherry leaves in half. Set one part aside for now.
Wash the second part of the leaves.
Boil this part of the leaves in water over low heat for 2 – 3 minutes. The broth should turn green.
Now pour the hot broth along with the leaves into our prepared berries.
Leave when everything has cooled down - place the container with the mass in a cold place for 10 - 12 hours, or overnight.
After this time, separate everything: pour the broth into a separate bowl, drain the berries in a colander, and discard the leaves.
Add sugar to the broth, stir and bring to a boil.
Wash the remaining cherry leaves.
Place the berries and leaves into the boiling syrup.
Cook for about 15-18 minutes. Make sure that the gooseberries become transparent.
Towards the end of cooking, prepare ice water.
As soon as the gooseberries become transparent, immediately turn off the gas and lower the container along with the jam into ice water so that the jam retains its emerald color.
Roll the cooled jam into prepared jars.

Of course, you had to tinker, but at the end you will get truly royal gooseberry jam - you'll lick your fingers - with a tart, pleasant taste.

Gooseberry jam with walnuts

Not every housewife dares to make this rather labor-intensive jam. But your efforts will be appreciated by those who try this no less regal treat.

Ingredients:

gooseberries – 1 kg. large and hard berries;
sugar – 1.5 kg;
water – one and a half faceted glasses;
walnuts approximately 100 - 150 grams.

Lightly toast the shelled nuts in a frying pan to release their aroma.
Cut the kernels to the size of the gooseberries.
Process the gooseberries.
Carefully cut off the top of each berry and remove the seeds, as in the previous recipe. They can be added for flavor to compote of other berries or fruits.
Place nut pieces into each berry.

Make syrup from water and sugar. Let it boil for 5 minutes.
Pour hot syrup over the stuffed berries.
Boil for 5 minutes after boiling.
Let the mixture cool overnight (10-12 hours).
After this time, cook over low heat until cooked.
Roll up hot.

The whole family can stuff gooseberries. The kids love putting nut pieces into the berries!

Recipe for gooseberry jam with oranges and lemons without cooking and without rolling

An excellent recipe for “lazy” gooseberry and citrus jam. Even an inexperienced housewife can handle it. And the taste will pleasantly surprise you. In addition, all vitamins in such a product are perfectly preserved, because there is no cooking process.

Ingredients:

gooseberries – 1 kg;
lemon – 2 pcs.;
orange – 2 pcs.;
sugar – 1.5 kg.

Process the gooseberries.
Wash the oranges and lemons well, leave them in hot water for a couple of hours to remove the bitterness of the zest.
Dry the citrus fruits with a paper towel and cut into small slices along with the zest. Remove the seeds.
Using a meat grinder or blender, chop the gooseberries and citrus fruits.
Place the mixture in the prepared container and add sugar.
Mix everything well.
Wait until the sugar is completely dissolved in the juice. To speed up the process, you can stir occasionally.
Place the finished mixture in prepared jars and close with nylon lids. Store in the refrigerator or other cool place.

If you take twice as much sugar as raw materials, then this mixture can be stored even at room temperature. It retains up to 70% of all vitamins, especially vitamin C.

This jam is indispensable for colds. But you can’t add it to hot tea: hot tea destroys many vitamins.

Ingredients per bookmark:

gooseberries - 700 gr.;
sugar – 500 gr.

Jars (0.5 liters) and lids can be sterilized in a slow cooker. Pour some water into the bowl. Wash the container well first. I usually do this with . Place the jars upside down. Throw the lids directly into the water.
Turn on the “Steam” mode for half an hour.
In the meantime, process the gooseberries.
After sterilization, wipe the bowl and jars dry.
Place ingredients in slow cooker.
Leave for 30 minutes - the berries should release their juice.
When there is enough juice, turn on the “Stew” mode for 30 minutes, but do not close the lid, otherwise the jam will overflow. In this mode, the sugar will dissolve gradually. The jam will boil in about 10 minutes.
Stir periodically, remembering to skim off the foam.
When the time is up, remove the bowl and let the jam cool in it.
Set the next “Quenching” for 15 minutes.
After the time has passed, cool again and simmer again for 15 minutes. Thus, we cook the jam in three steps - once for 30 minutes, twice for 15 minutes.
Roll up hot.

ADVICE:

Do not increase the amount of ingredients. The jam can overflow and cause you a lot of trouble.
You can cook it in one step by setting the “Stew” program for an hour. But it seems to me that it is prepared in three steps better: the berries do not boil so softly and the jam turns out to be more pleasant in both taste and color.

Bon appetit!

Tell VK

Gooseberries with oranges for the winter are a dessert that contains a lot of vitamin C. Everyone knows how much we need protection from colds in the winter.

Gooseberry jam with oranges can provide double protection, since both fruits are incredibly rich in vitamin C and other beneficial components that can support immunity.

Gooseberry jam with the addition of orange turns out to be unusual and tasty. The volume of orange additive can be varied.

There are recipes that advise adding as much orange as gooseberries. We, in turn, recommend preparing jam according to our recipe and using it to diversify your winter tea drinking.

Gooseberries with oranges for the winter ingredients

Gooseberries – 1.5 kilograms;
Oranges – 1-2 pieces (to taste);
Sugar – 1.5 kilograms.

Gooseberries and oranges for the winter preparation

If all the ingredients are at hand, then you can start preserving. So, wash the fruits well, remove the stems from the gooseberries, cut the oranges into small cubes.

There is no need to peel the oranges, but the seeds, of course, need to be removed. Next, grind the mass in a meat grinder or using a blender, place it in an enamel or copper bowl, and add sugar.

Since we have crushed the fruits, there is no need to leave them for several hours until the juice appears; you can immediately start cooking. We repeat this procedure three times.

Boil for 5 minutes, let cool for 5-6 hours and boil again (3 times in total). We remove the foam in a timely manner. After the last boiling, it is not recommended to touch the jam to try it, so as not to violate sterility conditions.

Distribute the finished jam into sterile jars and seal tightly.

Gooseberries are special berries - under the crispy skin there is a ready-made jelly mass with a delicate taste and subtle aroma. Ripe fruits are incredibly tasty and refreshing in the heat. To enjoy your favorite delicacy all year round, it is prepared in a variety of ways, combining it with fruits, berries and spices.

Gooseberry jam with orange is one of the most successful canning options. It has a perfectly balanced taste, stores well and is very healthy. This dessert is especially valuable in winter, when not only the taste of the product is important, but also its ability to support the immune system, saturate the body with vitamins and simply delight with summer colors and aromas.

Principles of preparing a prefabricated dessert

Gooseberry jam with oranges can be prepared according to different recipes, the result will always be successful. The combination of flavors in this dessert is extremely harmonious: the delicate, subtle aroma of berries is complemented by citrus notes, and a pronounced sourness appears. The consistency of the combined jam is noticeably thicker than when prepared separately, and the color becomes brighter and more transparent.

When combining fruits, it is important to follow several rules:

1. Jam made with syrup becomes thicker when heated for a long time, while crushed or mashed jam, on the contrary, can lose its jelly structure.
2. When using whole citrus fruits, be sure to get rid of excess bitterness. The easiest way is to peel the fruit and remove the white, loose layer on the inside of the citrus.
3. Orange zest is rich in pectin and, in addition to flavor, adds viscosity to the dessert. If you use a significant amount of citrus fruits, you should not add all the peeled zest to the jam, this can spoil the taste. It is enough to take a component from one orange per kilogram of berries.
4. Jelly-like preparations, jams and thick jam from gooseberries and oranges acquire their final consistency already in the jar during storage. You should take this into account when cooking and do not heat desserts longer than indicated in the recipes.

The pits removed from oranges can be used to make jam. This is done to thicken the product and give it a spicy bitterness. After soaking them for 10 hours in a small amount of water, the resulting jelly-like mass is introduced into the dessert while boiling.

When preparing gooseberries for the winter, oranges and lemons act as additional preservatives. Their addition to recipes not only enriches the composition with vitamins, but also allows you to enjoy the product longer. The first important step, on which the quality of the jam and its shelf life depends, is the preparation of fruits and berries.

How to prepare oranges and gooseberries?

Choose fruits and berries for jam according to your taste: color, size and variety can be any. For different types of gooseberries, there are special recipes that reveal the characteristics of the berries. The main thing is to prepare the ingredients correctly so as not to accidentally spoil the fruits of your labors.

Rules for preparing gooseberries and oranges for processing:

1. Gooseberries for jam with whole fruits should be slightly unripe; overripe berries are taken for crushed or mashed preparations.
2. The berries are thoroughly washed, removing spoiled, unripe and covered with a grayish coating. The tails on both sides are cut off with scissors.
3. It is recommended to remove seeds from large fruits: cut the gooseberry on one side and take out the contents, trying not to disturb the shape. Small fruits are pricked with a needle so that they do not crack during cooking and are evenly soaked in sugar.
4. You can remove the bitterness from oranges in several ways: by soaking the whole orange in water for 12 hours, removing the white layer under the orange peel, or by blanching the citruses in boiling water for 15 minutes.
5. Oranges from which the zest is removed for dessert or processed with the peel are washed especially carefully: with a brush, under running water, followed by scalding. This removes traces of possible chemical treatments during cultivation and storage.

Jam can also be made from frozen gooseberries. In this case, processing occurs before cooling; the already cleaned, washed product is frozen. Prepared fruits can be sent for canning according to any of the proposed recipes.

A simple recipe for gooseberry and orange jam

It is expected to use fruits of any color and size; you can take a mixture of different berries. The jam has a simple composition and proportions:

1 part sugar;
1 part gooseberry;
2 medium oranges for every kilogram of mixture.

Preparation process:

1. Citrus fruits are cut with peel into pieces of arbitrary shape.
2. Together with the prepared berries, pass through a meat grinder or crumble in a blender.
3. The resulting mass is poured into an enamel cooking vessel or a thick-walled pan.
4. Pour in the entire measured portion of sugar and slowly heat to a boil over low heat.
5. Cook with constant stirring for at least 20 minutes and immediately pour into sterile, warm jars.

The hot workpieces are tightly screwed with special lids for preservation. Cool, wrapped warmly, to room temperature and send to a dark, cool place. A properly prepared and canned dessert can be stored for a long time without refrigeration under normal home conditions.

All kitchen utensils involved in preservation: jars, lids, pouring spoons must be sterilized. When using untreated utensils, the likelihood of the jam turning sour within a few days increases.

Quick five-minute recipe

The quick method assumes that the dessert is cooked for no longer than 5 minutes. The preservation of the product is partly enhanced by the increased amount of sugar, but it is still worth storing the “five-minute” in a cool place.

Required ingredients:

gooseberries - 1 kg;
granulated sugar - 1.5 kg;
large oranges - 2 pcs.;
drinking water - 2 glasses.

For this cooking method, syrup is prepared separately from the entire amount of sugar and water. The solution is brought to a boil immediately in a wide cooking vessel. Oranges are cut into small cubes, preferably without peel. If desired, use the zest taken from one fruit.

Cooking process step by step:

1. Pour the prepared mixture of berries and orange slices into a boiling sugar solution.
2. Heat quickly over high heat (no longer than 5 minutes) and remove from the stove.
3. Let the mixture sit for 8 to 10 hours for uniform impregnation.
4. When the berries become almost transparent, heat the mixture and cook for another 5 minutes.

The hot treat is packaged in sterile containers and cooled slowly. If you plan to store the workpiece at room temperature, the last cooking is extended to 10 minutes.

Gooseberries with orange without cooking

The cold method of making jam preserves all the beneficial properties and the summer, fresh taste of the fruit. The dessert is prepared very quickly; it only takes time for the grains of sugar to completely dissolve. Despite the increased sweetness, it is better to store the product in the refrigerator - the sweet berry mass is prone to fermentation when warm.

For dessert without cooking, the proportion of berries to sugar is 1:2. For 1 kg of gooseberries add 2-3 oranges. If all the fruits are quite sweet, then one of the oranges can be replaced with lemon: from half to 1 whole. This will increase the vitamin value of the product and increase its shelf life.

The cooking process is not difficult. You need to grind the prepared berries and citrus fruits in a blender or pass through a meat grinder. After mixing the mixture with sugar, you need to wait for the sweet crystals to dissolve for 15 to 30 minutes. Place the product in sterile jars. There is no need to hermetically seal the workpieces; ordinary nylon caps are sufficient. In this form, the healthy dessert is sent to the refrigerator.

Ruby red berry jam

Orange peel added to gooseberry jam gives the product an amazing ruby hue, thick consistency and an interesting, rich taste. This recipe only requires citrus peels. An unusual ingredient is a small amount of an alcohol-containing drink, which loses its properties during cooking. The alcohol evaporates, so the dessert can be consumed by children.

For unusual jam you will need the following ingredients:

red gooseberries - 1 kg;
peel from two oranges;
granulated sugar - 1.5 kg;
vodka, liqueur or tincture - 50 ml.

Oranges should be washed thoroughly, removing plaque. Sorted, washed gooseberries are removed from the tails and often pricked with a toothpick. This way the sweet alcohol impregnation will evenly penetrate the berries. Then prepare it like this:

1. Soak orange peels in water for at least 2 hours, during which time they will become softer and lose their bitterness.
2. Cut the peel into thin, neat strips; the attractiveness of the appearance of the dessert will depend on its size.
3. The berries are placed in a cooking basin, chopped peel is added, covered with sugar and poured over with an alcoholic drink.
4. Leave the mixture for 2 hours to soak. During this time, it should be carefully stirred several times to ensure that the sugar is evenly dissolved and syrup is formed.
5. Place the workpiece on the lowest heat and slowly bring to a boil. The product should be cooked until the berries soften and the liquid evaporates.

If desired, the mass can be kneaded or crushed. The finished jam is canned in the standard way or simply placed in containers for storage in the refrigerator.

Jam with kiwi

An unusual dessert is made with kiwi fruits. The green tropical fruit is very similar to gooseberries in consistency and highlights its color and flavor well. Orange adds spice and transparency to the delicate mass. For jam you will need the following products:

green gooseberries - 1 kg;
large oranges - 4 pcs.;
5-6 ripe kiwi fruits;
sugar - 2 kg.

Oranges are peeled and, if possible, thick films and partitions between the segments are removed. The kiwi is peeled and cut into arbitrary pieces.

Cooking steps:

1. All prepared fruits are crushed using a meat grinder or blender.
2. Transfer the resulting puree into a saucepan and add sugar. Leave the mixture for several hours until the grains are completely dissolved.
3. Slowly heat the mixture to a boil and immediately remove from heat. Before the next step, the workpiece must cool completely.
4. Heat the mass a second time, stirring constantly. After waiting for the mixture to boil, boil it for 20 minutes.

The finished treat can be cooled a little and then placed in sterile jars with a tight seal.

Emerald jam

Jam made from dark green gooseberries will create an exquisite shade using one not very ordinary ingredient.

If you add a few cherry leaves to the water for soaking gooseberries or when blanching, the berries will retain their color during cooking and their hue will become emerald.

To prepare a beautiful and healthy delicacy, slightly unripe dark green berries are suitable. If you replace one of the oranges with a lemon, the syrup will be clearer, but the color may fade. The jam is prepared in two stages and will require the following ingredients:

gooseberry fruits - 3 kg;
citrus fruits - 4 pcs.;
sugar - 3 kg.

Another peculiarity of the recipe is that it is proposed to use only the liquid fraction of oranges, without zest and pulp. Therefore, the juice is squeezed out of citrus fruits before cooking. Next steps:

1. Place the prepared gooseberries in a saucepan or cauldron, pour orange juice into it and add sugar.
2. The mixture is quickly brought to a boil and immediately turned off, set aside to infuse for 3-4 hours.
3. During the next heating, after boiling, the workpiece is boiled for about an hour.
4. Leave the jam for 8 hours (for example, overnight) to infuse.
5. The third stage of heating may not be long and depends on the desired thickness of the dessert.

The boiled delicacy is poured into jars. The proposed quantity of products is enough to fill at least 10 jars with a capacity of 0.5 liters. Hermetically sealed preparations, while maintaining sterile preservation, are well preserved at room temperature.

Cooking method in a slow cooker

A simple recipe with simple preparation is used if you have a modern kitchen unit - a multicooker. By placing food in the bowl, you don’t have to worry about the temperature and heating time. The fruits will cook evenly and the syrup will be thick.

Ingredients for bookmark:

berries - 1 kg;
orange - 1 pc.;
sugar - 700 g.

If there is no “jam” position on the multicooker panel, you can set the “soup” or “stew” mode and the timer for 2 hours. The jam is prepared in small portions, because the bowl cannot be filled more than half the volume - the mass will foam and may overflow.

Preparation:

1. Grate the zest from the orange and cut the pulp into cubes.
2. Place the prepared gooseberries, citrus fruits and sugar into a bowl in layers.