The vitamin benefits of gooseberry and orange are beyond doubt, and if you combine them and make gooseberry jam withoranges, the resulting delicacy will not leave anyone indifferent. Sweet, sourish, mysterious emerald or ruby-colored jam will especially appeal to young family members. And adults will provide invaluable health benefits.
Gooseberry gently acts on the body as a diuretic, improves the functioning of the digestive system, contributes to the output of bile. Small berries are rich in organic acids and contain a lot of fiber and pectin. They strengthen blood vessels and improve blood-forming processes.
As for oranges, then, in addition to the well-known vitamin C, it contains a whole range of useful substances. Regular consumption of orange fruit during the period of catarrhal diseases strengthens the immune system. Orange also prevents kidney stones, lowers cholesterol and heals constipation.
Recommendations on the selection of berries and the preparation of fruit
How to cook gooseberry jam with orange? First of all, you need to select and prepare berries and fruits. For jam it is better to use a little under-ripe gooseberry of such varieties as Masha, Genedy, Malachite. Berries are harvested two weeks before full ripening. Overripe gooseberries are used mainly for making jam.
In large berries, it is recommended to choose seeds: cut the berry at the side and gently pull out the seeds, grabbing a little pulp. Small berries( and medium) are prepared together with the seeds, pre-piercing each needle. This is done so that the gooseberry absorbs sugar better, since the skin of the berries is a bit thick.
Piercing gooseberry berries also maintains their integrity during cooking: these berries remain round.
When seaming jam from a green gooseberry 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, you can not peel the rind from them, it is enough to remove the bitterness. To do this, place the fruit in a pot of boiling water and blanch a quarter of an hour. Fruits dip in cold water and leave for 12 hours. During this time, the bitterness contained in the skin will go away. It remains only to cut the oranges to select the bones.
Selected seeds from oranges can be used during seaming of jam, if you soak them in water for 10 hours. The resulting mass in the form of jelly is added to the billet to impart thickness and light bitterness.
A simple recipe for gooseberry jam and oranges
With this recipe you can make green gooseberry jam with oranges, which is well stored even at room temperature.
- berries - 1.5 kg;
- citrus fruits - 2 pcs.;
- sugar - 1.5 kg.
- Wash the berries, cut off the tails. Choose bones from oranges and cut the fruit with the peel into pieces.
- Skip the prepared gooseberries and oranges in a meat grinder or blender.
- Pour the mass into a saucepan, add sugar and boil for 15 minutes.
- Hot jam roll up.
In order to avoid the burning of the jam, an enameled pan or a cauldron with a thick bottom is used for its preparation.
Fast gooseberry and orange jam
Gooseberry jam with oranges without cooking is the fastest way to make a tasty treat. Its only drawback is that it should be stored only in the refrigerator( preferably not too long).
- oranges - 2-3 pcs.;
- gooseberry berries - 1 kg;
- granulated sugar - 2 kg.
If desired, add one lemon to the jam.
- Remove the tails from the gooseberry and dry a little.
- Fruits are cut, pre-selecting the bones.
- All ingredients twist through a meat grinder.
- Fill the resulting mass with sugar and let it dissolve( 15-20 minutes).
- Jam is ready, it remains to decompose it into sterilized containers and send to the refrigerator for storage. It is not necessary to roll up, it is enough to close with ordinary plastic covers.
Cold gooseberry jam with orange is much more useful because it preserves all the vitamins that are present in the raw ingredients.
Jam "Flavor of the East"
An unusual taste is obtained from gooseberry jam with banana and orange. Banana will add sweets to jam, orange to sourness, and the use of cinnamon and cloves will add oriental flavors to the harvesting. Keep this jam in a cool place.
- berries - 0.5 kg;
- 1 large orange;
- 1 large banana;
- granulated sugar - 0.5 kg;
- 4 studs;
- ground cinnamon - 1 tsp.
- Wash the gooseberries, trim the tails. In order not to damage the berries, it will be more convenient to cut them with small scissors.
- Pour the berries in a blender, chop. In the absence of a blender, you can use the usual masher or twist the berries through a meat grinder.
- Peel and peel from orange.
- Peel banana and cut into pieces of arbitrary shape.
- Mix chopped fruits and berries in a saucepan, add sugar, mix well again and let the sugar dissolve.
- After the specified time, add spices to the resulting mass and boil for 5 minutes.
- Jam pour on the banks and roll up.
An interesting recipe
When seaming gooseberry and oranges jam, added lemon will only double its useful properties. This kind of jam is recommended to be used for avitaminosis.
In the presence of diseases of the stomach associated with high acidity, you should carefully approach the use of products, which include 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 jars with a capacity of 0.7 liters:
- citrus fruits - 3 pcs.;
- gooseberry - 3 kg;
- sugar - 3 kg;
- 1 lemon;
- water - 50 ml.
- Wash, sort and clean the gooseberries. Put it in a cauldron, add water and sugar to form a syrup, let it boil and turn it off.
- Choose bones from oranges and lemon, and leave the peel. Cut them into small cubes and add to the cauldron to the berries of the gooseberry.
- Put the jam on the fire again and cook for about an hour.
- Next, jam should be left overnight. During this time, it will thicken slightly and acquire a pinkish tint.
- On the second day, the jam is cooked over low heat for 40 minutes after boiling and rolled up.
Jam with the addition of orange and kiwi
A very unusual taste is gooseberry jam with oranges, if you add kiwi. Ripe kiwi will bring a touch 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.
- For oranges, cut off the peel with a knife, select the bones and divide into slices.
- The gooseberry berries should be stripped of tails.
- Do kiwi trim the skin, cut into pieces.
- Grind all ingredients with a blender( or meat grinder), put into a pan.
- Fill the mixture with sugar on top and leave for a couple of hours to dissolve.
- On low heat( this is important!) Let the jam boil, turn off the billet and leave to cool completely.
- After the jam has cooled, put it on fire again and, stirring occasionally, boil for 20 minutes.
- If the jam is still a little watery, the procedure is repeated until the desired consistency is obtained.
- The finished jam should cool down a bit, and then it can be spread out in sterilized jars and closed.
Red gooseberry jam with orange is called ruby for good reason - you will not get this color from simple green berries. The recipe has another 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 seaming in the evening, since the gooseberry must be kept 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.
- Wash the gooseberries, trim the tails. From large berries to get the seeds and put them in cold water for 12 hours. If you can not find a large red gooseberry, you can use small berries. Then they are simply punctured with a needle, not peeled, and after the first boiling they are rubbed through a sieve.
- In the morning, drain the water and melt the gooseberries through a meat grinder along with the peeled orange. Do not throw away the zest, but grate it on a fine grater and put it aside for the time being.
- In the resulting mass put sugar and vanilla. Pour in hot water and boil for 5 minutes.
- When the jam is cool, boil it again for about 3 minutes and cool.
- Then repeat the previous step, adding grated orange zest to the jam. Hot jam roll up in prepared sterilized jars.