What to cook from gooseberries in a slow cooker. Gooseberry jam for the winter in a slow cooker: preparing a healthy preparation

Gooseberry is a common berry in Russia. The plant is unpretentious in care. Bushes grow and bear fruit for many years in a row. Gardeners hardly need to make an effort to grow this plant. The berries are delicious and very healthy. From them you can prepare compote, jam, preserves for the winter. Many people have tried only sweet gooseberry dishes, but they are also used for seasoning for meat dishes and even salted.

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How to choose a gooseberry?

If the berries grow in a summer cottage, then you can track their ripeness and harvest on time. When choosing gooseberries on the market, you need to choose berries of the same ripeness and approximately the same size, otherwise it will take different times for heat treatment.

Soft and ripe fruits are ideal for making jam, and dense and slightly unripe fruits will make a wonderful compote. In order for the berries not to burst during the heat treatment, they must first be pierced with a thick needle.

Before preparing any gooseberry dish, it must be washed well and the tails must be trimmed with scissors. This process is quite lengthy, but inevitable.



Recipes for harvesting berries for the winter

Many people have the question of what to cook from gooseberries for the winter so that it is tasty, but at the same time preserve as many useful substances as possible. It can be compote, jam, preserves, marmalade and much more. Alternatively, you can simply freeze the berries.



Experienced winemakers consider gooseberries to be a very valuable berry; it is believed that the best homemade wine is made from this berry. There are also recipes for pickled vegetables with the addition of gooseberries.



Compote

Compote can not only be closed in jars for the winter, but also drunk chilled in the summer. There is nothing difficult in preparing compote. There are many different recipes with the addition of different berries and fruits. Ordinary compote can be prepared without any additives.

Ingredients:

• gooseberry;
• water;
• sugar;
• sprigs of mint or lemon balm (optional).

Cooking method:

1. 1. Berries are better to select dense, rather than soft.
2. 2. Pre-wash, cut the tails.
3. 3. Banks are better to use three-liter, pre-wash and sterilize them.
4. 4. Add berries to about one third of the container.
5. 5. Pour boiling water over, let stand for 15 minutes, then drain the water into a saucepan, add sugar.
6. 6. You need to calculate the amount of sugar like this: for one three-liter jar 2/3 cup (less or more can be).
7. 7. Bring the syrup to a boil.
8. 8. Add a sprig of mint to each jar and pour over the syrup.
9. 9. Immediately roll up the lids and put them under the covers.





Freezing berries

A large amount of vitamins is stored in the frozen berry.

Frozen berries can be eaten raw, used as a filling for flour products, or used to prepare compote and fruit drinks. The main rule is not to re-freeze. Therefore, the berry must be used immediately after defrosting so that it does not disappear. There are three types of freezing berries at home:

• The washed berries are laid out on a tray or other container in one layer and placed in the freezer. After the berry is frozen, it must be placed in a special container or plastic bag.
• Gooseberries with sugar. In a 1: 2 ratio, it is thoroughly mixed and placed in the freezer in special containers. Before mixing with sugar, berries must be washed and dried.
• Gooseberries in sugar syrup. Wash and dry the berries. Prepare sugar syrup from sugar and water in a 1: 2 ratio. Pour the gooseberry with chilled syrup. Put in the freezer in special containers. For the first few days, containers with berries are best kept open.



Classic Polish recipe

You don't need any special ingredients for cooking, but the process itself takes a lot of time.

Ingredients:

• berries 1 kg;
• water 0.4 l;
• sugar 1.5 kg.

Cooking process:

1. 1. Prepare syrup from water and sugar, wash the berries and pour over with boiling water. Better to throw in boiling water for a couple of minutes.
2. 2. Drain the water and cool the berries.
3. 3. Next, you need an enamel pan to make the jam. Pour the gooseberries into it and pour over the syrup, bring to a boil, boil for 5 minutes and remove from heat.
4. 4. Leave in a cool place for 10 hours.
5. 5. Then repeat the procedure two more times.
6. 6. Put the jam in sterilized jars and roll up.



Pickled gooseberries

Pickled gooseberries are tasty, original and unusual. It goes well with meat dishes.

Ingredients:

• berries - 1 kg;
• vinegar - 3 tablespoons;
• sugar - 150 grams;
• black currant leaves;
• cloves - 3 pcs.;
• black peppercorns - 3 pcs.;
• cinnamon.

Cooking method:

1. 1. Put the washed berries in a jar, pour boiling water over, let it brew for 20 minutes.
2. 2. Drain the water into a saucepan and boil again.
3. 3. Pour the gooseberries again, but for five minutes.
4. 4. Drain the water back into a saucepan, add all the spices except vinegar, bring to a boil, boil a little, add vinegar and turn it off.
5. 5. Pour over the jars of berries and roll up immediately.



Multicooker recipes

In summer, you don't always want to cook because of the extreme heat. Recently, the multicooker has become very popular. The cooking process for many dishes has been greatly reduced, and it is even easier to cook in it. In a multicooker, you can cook not only standard meals for every day, but even make jam. Cooking in this wonderful oven will relieve you of the exhausting heat and save time.



It is better to cook any preparations for the winter in a multicooker with an open lid. Thanks to this, you can make sure that future goodies do not run away and ruin the oven.

Jam in its own juice

The recipe is interesting in that you do not need to add water at all, the berries are steamed and boiled in their own juice.



Ingredients:

• berries - 700 grams;
• sugar - 500 grams.

The amount of ingredients can be changed depending on the volume of the multicooker. During the preparation of the gooseberry, you can put the jars to be sterilized. This can be done in a multicooker. It is necessary to collect a little water in the bowl, put the jars upside down, turn on the "steam" program, set the time to 30 minutes.

Cooking method:

1. 1. Pour berries with sugar into a bowl, mix and leave to infuse for 30 minutes.
2. 2. Then turn on the multicooker for the "stewing" program for 30 minutes, it is better to leave the lid open so that you can control the process.
3. 3. After the time has elapsed, remove the bowl and leave to cool in a cool place.
4. 4. Cook the chilled jam in a slow cooker again for 20 minutes in the "stewing" mode. Chill the jam again.
5. 5. Repeat the procedure one more time. Pour hot jam into jars and roll up.



Diet jam

Jam may seem sour to some, but it is low in calories.

Ingredients:

• berries - 700 grams;
• sugar - 1 glass.

Cooking method:

1. 1. It is better to select ripe and soft gooseberries for jam.
2. 2. Pour the berries into a multicooker bowl, turn the oven on to stewing for 20 minutes.
3. 3. It is necessary to add a little water to the berries so that they do not stick to the bowl.
4. 4. Then remove the gooseberries, cool and rub through a sieve.
5. 5. Mix the finished puree with sugar.
6. 6. In the "Baking" mode, bring to a boil, switch to the "Stew" mode. Cook the jam for half an hour with the lid open.

Gooseberries sometimes appear in stores, but the easiest way is to grow them on your own plot, especially since the plant is not picky and requires only timely watering. Summer residents fell in love with it for the unique and healthy fruits from which amazing jam is made.

Selection and preparation of berries

The gooseberry is considered a quintessentially English berry as it was widely eaten during the Victorian era. It makes a wonderful jam, which is especially tasty with hot toast and tea. In addition, jam is used in the preparation of desserts, added to cocktails.

Gooseberries must be pre-processed before they become part of the dessert. To do this, it is not enough just to rinse it, you need to remove the tails, otherwise they will seem like garbage in the jam.

There is no need to soak the berry, because even in the green state, there is no bitterness in it. The hostess will need to sort out the fruits, remove the rotten and spoiled ones. If you leave them, then the taste of the dessert can change for the worse. When the jam is prepared so that all the berries are whole, then initially each fruit must meet the requirements, not have excessive softness and damage to the skin.

Recipes

You can pick gooseberries for jam both green and ripe. In the first case, the berries retain their shape better, have a unique taste, and are aromatic. The fruit contains a lot of pectin, so the jam with a small addition of water always turns out to be thick, like jelly.

To prepare a classic recipe you will need:

• 500 g gooseberries;
• 1/2 glass of water
• 500 g sugar;
• juice of 1 lemon.

Pour the specified amount of berries, water, sugar and lemon juice into the container. Close the lid and set the timer for ten minutes. Before seaming, the cans must already be sterilized along with the lids. Hot jam is poured into a heated container with a measuring ladle.

Before cooking, the berry will need to be sorted out and rinsed under running water. The outer husks and tails are removed. We will use a multicooker as the main assistant, since the process of making jam in it is much easier and faster.

With passionfruit

Not in every city you can find passion fruit, but it is with it that you get amazingly tasty jam for the winter. For cooking you will need:

• 500 g gooseberries;
• 2 cups brown sugar
• pulp of 4 passionfruit;
• half a glass of water.

Before cooking, prepare the berry, remove the husk and rinse it under water. The ingredients are poured into the multicooker container and set to the "Cooking" mode for 40 minutes. This time is enough for the fruit to cook well. Now hot jam is packed in glass jars.

The dessert is stored on the shelves of the cellar, where it is cool and dark. In such conditions, the jam can stand for several years, while it will not lose its taste.

With elderberry

The flowers of elderberry and gooseberry are especially well combined with each other. You can add cinnamon, vanilla or ginger to the jam. Before using the multicooker, the berries are sorted out and washed thoroughly. For cooking, you need 150 ml of water.

It takes no more than 10 minutes to cook the berry, since it boils down with long heat treatment. Put it on a plate, add sugar to the water and mix well so that it completely dissolves. Add elder flowers, boil for a few more minutes and turn off. The berry is poured into syrup, and the jam is packed in jars.

With currants

It's a good idea to make currant jam.

For this you will need:

• a kilogram of gooseberries;
• five kilograms of currants (preferably black);
• 800 grams of granulated sugar.

First, juice is squeezed out of the currants, then sugar syrup is boiled on it. The next step is to reduce the fire to a minimum. Gooseberries are gently immersed in boiling liquid, not forgetting to stir. When the jam is ready, it is poured into jars and rolled up.

If the jam is poured hot, then the jars should be sterilized along with the lids. If it is cold, then the container must be at the same temperature.

When the gooseberry jam cools, it becomes jelly-like. This is because it contains a lot of pectin, and therefore it is not easy to pack it cold.

If you overcook the berry, it will creep and make a good jam. To make jam with whole gooseberries, you should take a slightly green berry, and not cook for a long time.

Additional ingredients like cinnamon, vanilla, cloves, citrus peel help create a whole bouquet of aromas. This jam is famous for its rich taste. It is best to use brown sugar as a sweetener instead of regular sugar, as it works well with gooseberries. You can cook a dessert with currants, it will turn out not only tasty, but also healthy.

For information on how to make gooseberry jam in a slow cooker, see the next video.

Time: 120 min.

Servings: 2-3

Difficulty: 3 out of 5

Fragrant gooseberry jam with orange in a slow cooker

This berry, originally from Northern Europe, has a lot of useful properties for us - in particular, gooseberry helps to strengthen blood vessels and release the body from toxins.

Also, this berry is indicated for those who want to lose weight - it lowers cholesterol and stimulates metabolic processes in the body.

Thus, by cooking gooseberry jam in a slow cooker, you will provide your family with a storehouse of vitamins for the winter.

Jam recipes can be completely different, we have selected one, the most interesting, in our opinion.

Today we will show you how to make aromatic gooseberry and orange jam. A separate plus of cooking in a multicooker is that during the process of making jam, there will be no breath in the kitchen, as it would be if we used recipes for cooking jam on the stove.

So, to make gooseberry and orange jam, take the following set of ingredients:

Nutritional value per 100 grams of product is 210 calories. Not the most dietary delicacy, because if you are losing weight by the summer, you should look for other, easier dessert recipes.

Step 1

We sort out the gooseberries, rinse them under cold water, and remove all excess leaves and tough tails.

By the way, it is more convenient to cut them off with small nail scissors. Then wash the oranges under hot water with baking soda to thoroughly wash the peel, and cut into small slices right with the zest.

Although some recipes advise cutting it off, we will not do this, because this way the jam will not have such a bright citrus note.

On a note: Don't forget to remove the stems from the oranges, and pick out all the seeds so that they don't taste bitter in the treats.

Step 2

We will use the help of kitchen units - a food processor, or a blender, and grind gooseberries and orange slices into a puree mass.

In the absence of such devices, you can turn to the good old meat grinder for help. We spread the resulting mass in a magic pot, fill it with sugar, stir everything thoroughly until smooth.

It is important not to fill the bowl of the multicooker device to the top - the mass should take no more than ¾ of the container so that the jam does not "run away" during the cooking process.

On a note: you can diversify the recipes for making jam - and make it with gooseberries, lemon and orange, or with an apple and walnut. Such combinations will make a splash among the household, in contrast to the boring raspberry jam.

Step 3

Now, in order to properly prepare gooseberry jam in a slow cooker, you need to try and watch it vigilantly for some time.

We select the "Stew" mode, the cooking time is 30 minutes. And we will cook without closing the lid of the multicooker. After about 15 minutes, the mass will begin to boil, and in this one we remove the foam from the jam.

At the end of the cooking time, carefully remove the bowl with the treat, let it cool to room temperature, and repeat the procedure twice more.

Each time, after boiling, you need to let the treat cool to room temperature, so please be patient. We cook for half an hour on the "Stew" mode, and simmer for about 5 minutes.

On a note: some recipes advise you to simply simmer the food for an hour, and no longer boil, but, as practice shows, the jam prepared in this way is less stored. Of course, if you don't plan on cooking it for the winter, you can just cook it for one hour.

Step 4

While the food is cooling down, you can prepare jars for the further boiling process. Wash the container and lids with soda and hot water, then sterilize using the microwave.

In jars with a volume of 0.5-, 0.7 liters, pour a little water - 3 centimeters, and put in the microwave. We turn on the unit and wait for about 2-3 minutes.

Put the jam in the finished jars, roll up the jars, turn them upside down and wrap them in a blanket. Let it cool at room temperature and then store it in the refrigerator.

See another version of this dish:

Ingredients for 1 liter of jam:

• gooseberries - 700 gr
• granulated sugar - 800 gr (about 4 multi-glasses with a slide)
• water - 600 ml (3 full multi-glasses)

Among the abundance of berries, gooseberries are no less popular than currants, raspberries or strawberries. The jam from it turns out to be incredibly aromatic, tasty and healthy. In the old days, gooseberry jam was made in a special way. In advance, the seeds were removed from each berry and only then they began to cook. Nowadays, rarely anyone decides on such a feat, and you can cook gooseberry jam not on the stove, but in a multicooker, which will make life easier for housewives and will not make the preparation less tasty. And the presence of gooseberry seeds will not hurt at all to eat jam at a tremendous speed! Therefore, I advise the readers of the site not to be lazy, but to prepare more than one jar of this delicacy for the winter.

I made gooseberry jam for the winter in the Polaris 0517AD multicooker, but any multicooker model with the “multi-cook” or “jam” function will work for this recipe. Other functions in your multicooker may work as well, but you should experiment with them to find the optimal time for making the syrup and the jam itself. Before cooking gooseberry jam in a multicooker, I advise you to prepare sterile jars with lids in advance - this will greatly simplify and speed up the preparation of the preparation for the winter.

Cooking method

1. 
   I weigh the berries and sugar on a scale so that the number of proportions coincides with the recipe for making the jam. I measure out the required amount of water.
2. 
   Put the gooseberries in a bowl and fill them with cold water. I leave the berries in this position for thirty minutes. The fact is that gooseberries can be with dark spots, dust or dirt. Therefore, the procedure "soaking berries in water" must be mandatory.
3. 
   After half an hour, I take the gooseberries out of the water. With a sharp knife, I scrape off the dark bloom from each berry, then carefully cut off the tails and sepals. Then I cut each gooseberry berry in half.
4. 
   When the berries for the jam are prepared, I start preparing the sugar syrup in a slow cooker. I put granulated sugar into a bowl and pour cold boiled or filtered water. I put the bowl in the multicooker, select the “multi-cook” function from the menu, set the cooking temperature to 160 degrees and the time to five minutes. I close the lid of the multicooker and wait for the end of the program. During this time, the sugar dissolves and the water boils.
5. 
   I spread the gooseberries into the finished syrup. I turn on the "multi-cook" mode, the cooking time is 25 minutes, the temperature is 160 degrees. At the same time, I leave the lid of the multicooker open.
6. 
   After 10-15 minutes, I remove the formed foam from the top of the jam with a wooden spoon or spatula. The gooseberry jam should be cooked in the multicooker until the end of the multi-cook program. During this time, the berries become soft and excess moisture from the sugar syrup evaporates.
7. 
   I put the hot jam in sterile jars and roll them up with tin lids. I turn it upside down and leave it to cool in this position, only then put it in storage in a cool, dark place.
8. 
   You can serve gooseberry jam to the table as an addition to toasts, pancakes or pancakes. Bon Appetit!

As you can see, making gooseberry jam in a slow cooker is not at all difficult. In the finished form, the berries in syrup become a real delicacy that is incomparable in taste! A spoonful of this fragrant jam with a cup of tea is guaranteed to cheer up sweet lovers.

• large gooseberries 1 kg;
• granulated sugar 1 kg;
• cherry leaves 100 g;
• Russian vodka 50 ml;
• a little vanilla sugar;
• a teaspoon of citric acid.

Cooking method

1. We prepare a slow cooker and ingredients for jam for the winter.
2. We wash the gooseberries, cut off the tips of the berries. We put it in a large container, fill it with cold water and put it in a cold place for 6 hours, after which we drain the unnecessary water.
3. We turn on the "Multipovar" mode with a temperature of 180 degrees. We wash the cherry leaves, put them in an electric saucepan, pour in about a liter of drinking water, add citric acid and bring to a boil. Cook for 5 minutes. Strain the broth through a sieve and return to the Polaris multicooker.
4. Add sugar to the broth of cherry leaves, bring to a boil, pour in alcohol and vanilla sugar, mix. Pour the gooseberry berries with boiling syrup and let it brew for 15 minutes.
5. Return the berries with syrup to the slow cooker, bring to a boil and boil for 10 minutes as usual.

Ingredients

• 1 kg of gooseberries;
• 1.5 kg of sugar;
• 2 glasses of water;
• cherry leaves.

Cooking method

1. Prepare the multicooker and all of the prescribed ingredients for use.
2. Rinse large dense gooseberries, cut off both ends. Cut the gooseberries that are too large on the side and remove the seeds. Smaller gooseberries can be left with the seeds.
3. Place prepared berries in a spacious bowl and cover with ice water to cover completely. Leave in the water for about 6 hours, then drain the water.
4. In the multicooker, select the “Multipovar” mode, setting the working temperature to 160 degrees. Put the washed cherry leaves into the multicooker bowl, pour in 1 liter of water, add the required amount of citric acid and, bringing to a boil, cook for 5 minutes. Strain the broth and return to the bowl.
5. Add sugar to the broth, bring to a boil, pour in vodka, add vanilla sugar and stir everything.
6. Pour the gooseberry with boiling syrup, let it brew for 15 minutes.
7. Return the syrup with berries to the multicooker bowl, bring to a boil and simmer for 10 minutes (in the same mode).
8. Pour hot jam into sterile dry jars and seal tightly.