Royal dessert - gooseberry jam according to classic recipes. "Royal" gooseberry jam with cherry leaves

Royal jam gooseberry- a delicacy that is traditionally prepared for the winter in our country. Berries can be grown on your plot, along with raspberries, currants and cherries, and then a rich harvest can be used to make jam, jam or compote. Jam always turns out sweet and fragrant, and thanks to vitamin composition gooseberries - also surprisingly useful. Be very careful when collecting gooseberries so as not to injure your fingers on its thorny twigs.

IN different countries the berry is called differently: for example, bristly grapes or goose berries, but in our country it was originally called “kryzhak”, and today it is called “gooseberry”. The main advantage of the berry is that it gives a good harvest even in a cool climate, it is grown even in Northern Europe, in Scandinavia and the Baltic countries. People in the North not only like to cook royal gooseberry jam, but also make delicious gooseberry wine, which warms up perfectly during cold weather. And our hostesses came up with an unusual one, where ripe sweet berries are also added.

Depending on what variety grows in your garden (and there are about three thousand varieties today!), You can get a treat with unique notes taste and unusual color.

In addition to the fact that jam is an excellent treat, it is very useful, it can be used for diseases of the kidneys and heart, it has a positive effect on the functioning of the gastrointestinal tract. In a berry high content vitamin C, B and A, so its use enhances immune system during avitaminosis. Only can boast of such advantages.

Royal gooseberry jam

Even if you don't know gooseberry jam recipe and never harvested a berry treat for the winter, be sure to do it this year. All recipes are very simple and clear, and the jam will be stored for several years. You can always serve a treat for tea, pancakes or pancakes, or you can use it as a filling for delicious homemade pastries.

"Emerald" or "Royal" - if you see such names in the cookbook, be sure that we are talking about our favorite gooseberry jam. The kids will also like the delicacy, besides, unlike others summer berries, gooseberry deprived bright color and rarely causes allergic reaction at babies. And we called it "Royal" because it was this treat that the Russian Empress, Catherine the Great, loved very much.

Modern housewives are very inventive, therefore they prepare jam not only from pure gooseberries, but also with the addition of other berries and fruits, nuts, fragrant spices.

The most common basic recipe, which can be called "classic", which includes only berries, sugar and water. Three components in hand experienced hostess turn into a meal unearthly taste and colors, such a treat can be offered to guests.

As a rule, dense, ripe berries are chosen, which are taken one kilogram, but sugar is added in a ratio of 1 to 1.5, that is, one and a half kilograms of sugar per kilo of berries. To make the jam the right consistency, add two glasses (200 ml) of water.

Recipe for royal gooseberry jam

The first thing the housewives always do is berries - first they should be washed and sorted out. Suddenly, among them were overripe or spoiled, they must be removed. Next, it is imperative to remove all ponytails and stalks, cutting them off without damaging the integrity of the small berry. But so that the berries do not crack during cooking and remain intact, you can resort to a simple trick - pierce each with a toothpick.

All prepared gooseberries should be put in a container and sprinkled with water on top. In this form, put for 20 minutes in freezer and then refrigerate overnight. Only in the morning you can proceed directly to the cooking process.

Preparing jam begins with syrup: you need to mix water and all the granulated sugar indicated in the recipe, mix and put on fire. When the syrup boils and all the sugar dissolves in water, you can add berries from the refrigerator. The mass should only boil and the fire should immediately be turned off. When the sugar mass has cooled, it must be drained through a colander, separated from the berries. Then repeat the process again from the beginning: bring the syrup to a boil and add the berries, and as soon as the mass boils, turn off the heat. All stages of preparation from the very beginning are repeated up to four times in total, while the berry mass should not be stirred, the pan can only be shaken. If you stir the jam with a spoon, then your berries will quickly lose their integrity and turn into a homogeneous "porridge". The duration of the last cooking is 30 minutes, after which the delicacy should be immediately decomposed into clean, pre-sterilized jars. To determine the readiness of the syrup, you need to drip on a saucer, and the drop should not spread.

You can also add to ready jam vanilla, you can cinnamon, then the dessert will turn out even more fragrant. In order not to get confused, how to cook royal gooseberry jam, photo We have prepared a recipe especially for you.

Royal gooseberry jam: recipe

By itself, the gooseberry is a sweet berry, so you can reduce the amount of added sugar, then you get a dietary royal gooseberry jam recipe involves adding 200 grams granulated sugar for every kilogram of berries. In this case, the berries should be taken the most ripe and sweet, which are prepared for cooking in the same way: the stalks are washed and carefully cut off.

The cooking technology differs dramatically from the previous recipe, because in the previous recipe we got a treat with whole berries, and now we will prepare a homogeneous jam.

All prepared fruits should be put in a saucepan and add one glass of water. Cook until the fruits are soft, after which they must be rubbed through a sieve, so all the seeds and peel will remain in the sieve, and the output will be a homogeneous berry mass, where it is added specified quantity sugar.

After adding sugar, the mass must be put on fire again, boil and cook for another 15 minutes, not forgetting to stir, otherwise it will burn. Hot jam must be decomposed into clean glass jars and hermetically sealed.

This fragrant amber color dessert can be varied homemade cakes or eat it with tea pure form. Royal gooseberry jam- great alternative purchased sweets, in contrast to which it contains many vitamins and other useful substances.

How to cook gooseberry jam royally

Having prepared royal jam, you can provide your family with a delicious, fragrant delicacy. To diversify the preparation for the winter, except standard set ingredients, you can add cherry leaves to it, citrus peel, kiwi. Nuts, spices (cinnamon, star anise, vanilla) and berries will come to the place. There are a few rules that you can follow to get excellent dish:

It is better to use not overripe emerald berries. For this purpose, gooseberries are harvested 10-14 days before full ripening. So in the process of cooking, it will remain whole, without turning into a liquid mass.
Before conservation, the stalk is removed from the berries, the tail is cut off. They are chipped with a toothpick to improve the absorption of sugar.
To make jam bright aroma, at the end of cooking, vanillin or some kind of fruit essence is added to the delicacy.
Cherry leaves go well with royal gooseberry jam - this gives the dish a beautiful emerald hue.
To complement the taste of the delicacy, a little lemon or orange is added to the gooseberries.
So that the workpiece does not lose its beautiful color, the emerald mass should be cooled quickly. To do this, lower the pan with the delicacy into a bowl filled with ice water, or place jars of jam in the refrigerator.

Delicious gooseberry jam with cherry leaves

This sweet billet for the winter it can be served with pancakes, pancakes and cheesecakes or serve as a filling for pies. To prepare it, you will need the following components:

cherry leaves - 5-8 pieces;
not overripe gooseberries - 1 kg;
water - 250 ml;
1st grade sugar - 1.5 kg.

How to cook delicious jam from gooseberries:

Prepare berries for cooking. To do this, wash them and cut off the corollas, stalks.
If desired, remove the seeds from the gooseberries and divide the fruits in half.
Place the prepared raw material in enamel basin, laying each layer with cherry leaves.
Fill the container with boiling water, leaving the ingredients to infuse for 6 hours.
Boil water in a large saucepan, add sugar to make syrup.
Pour out the water from the basin with berries, remove the leaves from there.
Transfer the fruits to the syrup standing on the fire and cook for 10 minutes. Stir the mixture several times during the process.
After removing from the stove, leave the jam to stand in the kitchen for 7-8 hours, then boil again over medium heat.
Cool the royal delicacy until it has acquired an ugly brown color, and pour into sterilized jars.

Royal gooseberry jam with walnuts

The royal dessert is very useful and has a pleasant, soft, sweet and sour taste. Gourmets like to add walnuts to it and eat with a small spoon along with hot tea. To make gooseberry jam with nuts, take the following ingredients:

green large gooseberries - 0.5 kg;
sugar of the 1st grade - 1000 g;
walnuts - 300-350 g;
star anise - 2 pcs.;
water - 500 ml.

How to make royal gooseberry jam with walnuts:

First, the berries are sorted out, discarding damaged or rotten ones, and washed under cold water. After that, cut off the tails.
At the base of the fruit, make a cross-shaped incision, remove the seeds.
Remove the nut kernels from the shell, cut them into several pieces.
Place the pieces walnuts inside the gooseberry.
Prepare syrup by dissolving sugar in boiling water.
Fill an enamel container with stuffed berries, filling them with syrup.
After 11-12 hours, add star anise to the royal delicacy and boil it. After the spicy stars, take out and distribute the workpiece for the winter in pre-treated jars.

How to make gooseberry jam with orange without cooking

This delicacy preserves maximum amount useful substances, and the royal gooseberry jam with orange itself is very easy to prepare. List of ingredients for preservation:

medium-sized orange - 1 pc.;
large green gooseberries - 1 kg;
1st grade sugar - 1.5 kg.

How to prepare royal jam without cooking:

Rinse the berries under running water (it is convenient to use a colander). Remove the tips from both sides of the fruit.
Bring water to a boil and pour over prepared ingredients.
Orange, without peeling, cut into large slices. Remove bones.
Using a blender or meat grinder, chop the fruits, add sugar and mix the mass well.
Leave the finished mixture for a couple of hours to dissolve the sugar, and pack in jars. Do not preserve the workpiece, but close it nylon lids and store in the refrigerator.

Emerald green gooseberry jam - five-minute recipe

busy housewives they love this recipe very much, because it requires a minimum cooking time and the dish turns out very tasty. The following ingredients are needed:

sugar of the 1st grade - 900-1000 g;
dense, not overripe gooseberries - up to 1.5 kg.

How the treat is made:

First, rinse the fruits, ridding them of the stalks, tails.
Squeeze out the juice from 1/3 of the prepared gooseberries. Let the liquid boil, then add sugar - this solution will serve as a syrup.
Prick the remaining berries with a toothpick, add to the broth and close the pan with a lid. To keep the beautiful color of the workpiece, add 1 tbsp. l. vodka.
Warm the ingredients to a temperature not higher than 96-98 degrees.
Arrange the finished dessert in jars, then cork with lids.

How to cook gooseberry jam with lemon

This jam is called royal, because it was loved by people of noble origin. What you need to prepare the dessert of kings:

lemon - 1.5 pcs.;
water - 1.5 tbsp.;
gooseberries - 1.1 kg;
sugar 1 grade - 1-1.3 kg.

How to cook:

Wash the fruits, remove the tails, pierce each berry with a needle.
Pour 2000 ml of water over the gooseberries, after pouring the fruits into an enamel basin.
In a separate bowl, prepare the syrup by mixing 1.5 tbsp. water with sugar.
Pour the sweet liquid over the gooseberries.
Rinse the lemon, divide it into thin patches, removing the seeds.
Place the citrus pieces over the berries, leaving to cook for no longer than 15 minutes.
Pour the dessert into sterilized vessels.

Recipe for royal gooseberry jam in a slow cooker

Thanks to this method cooking, you can save a maximum of vitamins and other valuable substances. If you cook royal gooseberry jam using a slow cooker, you can save a lot of time. What ingredients are needed:

vanillin - ½ tsp;
moderately ripe gooseberries - 1 kg;
citric acid - 1 tsp;
vodka - 50 ml;
fresh leaves cherries - 100 g.

How to cook royal dessert:

For clean berries, cut off the tips, place them in the refrigerator in a container of water for at least 5 hours.
Drain the liquid from the dishes. In a multicooker heated to 160 degrees (Multipovar mode), put clean cherry leaves, pour 1 liter of water here.
Add citric acid to the bowl. When the liquid boils, mark for 5 minutes, and then remove the leaves from the container.
Pour sugar, vodka, vanillin and boil the contents of the multicooker again.
Pour the fruits in a separate bowl with the prepared liquid. After 15 minutes, send the ingredients with syrup back to the multicooker, again activating the "Multi-Cook" or "Stew" option at 160 degrees.
Royal delicacy should boil for at least 10 minutes, after which it can be sealed in jars.

Video recipe: how to make gooseberry jam for the winter

The title of royal gooseberry jam was given according to merit.

This berry is full of magnesium, iron, vitamin C and potassium, it is useful for vascular diseases and for the prevention of the entire circulatory system. But most importantly, the delicacy is extremely tasty. There are several interpretations of royal jam.

Gooseberry jam Royal Emerald

Sometimes this jam is also called emerald, because unripe berries are needed to make it. But at the same time, gooseberries should be first-class - whole and dense berries. We take products in such quantities:

Berries - 1 can (1 l);
Sugar - 1 liter jar;
Water - 0.4 l.

The first step is to sort and sort the berries. The best gooseberry wash well and carefully cut off the tails and stalks from each berry. It is convenient to do this with nail scissors. Then we wash it again and pierce each berry with a toothpick in several places. Yes, there is a lot of trouble with this jam, but that's why it is royal.

Now I need to prepare sweet syrup for royal emerald gooseberry jam. We take for this enamel pan and bring water to a boil. Then we dissolve sugar in it. Pour the gooseberries with another boiling syrup and leave it for 5 hours. After the time has elapsed, pour the syrup from the berries back into the pan and boil again. Now pour the berries for the second time and leave to infuse.

After another 5 hours, boil the syrup for the third time and, with the berries, send it to boil on the stove after boiling for about 15 minutes. Still boiling jam is then laid out in jars. They need to be washed and sterilized beforehand. We roll up the jars with a treat and set aside until they cool completely, turning them upside down.

Royal gooseberry jam with cherry leaves

Cherry leaves give a special aroma and taste to the delicacy. To make jam with them you need to take:

Gooseberries - 1 kg;
2-3 branches of cherry leaves;
2 tbsp. water;
1.5 kg of sugar.

This amount of ingredients will take about 3 jars of half a liter to prepare. The berries also need to be sorted, washed well so that only perfect berries remain. Gooseberries can also be de-seeded by making partial cuts and removing the core with a hairpin or a special wire with a loop of aluminum.

After that, we wash the gooseberries again and pour them into the pan. Cherry leaves for royal gooseberry jam are also washed and shifted with berries. The leaves not only give a special flavor, but also retain the emerald green hue of the jam. The ingredients filled with water are left to infuse for 5-6 hours.

Then we drain the water into a separate bowl, and throw the gooseberries into a colander. With infused water, prepare syrup - you need 2 tbsp. per 1 kg of berries. To do this, add sugar to the pan with broth and send the container to the fire. Bring the syrup to a boil at medium temperature, stirring the sugar crystals in the process. When it boils, you need to boil for about 5 minutes on a slow fire already.

We lower the berries into boiling syrup and insist them for about 3-4 hours. We repeat this procedure several times until the jam is ready. Approximately it will take 3-4 boils for 5 minutes. It takes about 4 hours to cool down after each boil. Everything, the delicacy is ready for blockage or tea drinking.

Royal gooseberry jam with walnuts

Even more useful, as well as with a special twist, you can cook royal gooseberry jam with the addition of walnuts. For the recipe you will need:

Gooseberries - 1 kg;
Nuts - to taste;
Sugar - 1.5 kg.

Berries for this recipe large ones of the same variety and color are taken, preferably green. We wash the gooseberries and get rid of the ponytails and skin. For the last procedure, you need to cut the berry on the side with a knife and squeeze out its contents, leaving the skins intact. We rub the peeled gooseberries through a sieve, also getting rid of the seeds. We send the mass to the stove for water bath by adding sugar.

Heat the puree until all the sugar has dissolved. Then, in the remaining skins from the berries, you need to “pack” pieces of walnuts. Stuffed gooseberries are dipped into the prepared syrup. Boil the "stuffed" berries for 5 minutes in several approaches. After each cooking, the mass will need to be cooled. The result is amazing emerald jam royally.

Royal gooseberry jam with vodka

The recipe for gooseberry jam with cherry leaf can be slightly modified by adding vodka to the ingredients. For cooking we take:

Berries - 1 kg;
Cherry leaves - 100 g;
1 tsp citric acid;
Sugar - 1 kg;
Vodka - 50 ml;
Vanilla - ½ tsp;
5 st. water.

We wash the berries and cut off their tails. In order for the consistency of the jam to come out homogeneous and pleasant to the taste, you need to remove the seeds from the berries. Leave the treated gooseberries in cold water for 6 hours. Now we drain the water. We also wash the cherry leaves, then placing them in a saucepan.

There we fill in 5 tbsp. water and send to the stove, turning on medium heat. Add citric acid to the container to add sourness to the dish. When the water boils, boil for 5 minutes and remove from heat. We recline the leaves in a colander, and pour sugar into the broth. Put the broth back on the stove and boil until all the sugar crystals are dissolved.

Now it's time for vodka, which we pour into the boiling broth along with vanilla, mixing well. Pour the prepared syrup to the berries and leave for 15 minutes, then pour it back into the saucepan and boil for another 10 minutes, when the mass boils. After boiling the berries, we lay out the finished jam in jars and roll it up. Royal gooseberry jam with vodka is ready! We remove the delicacy to be stored in the cellar, and in winter we enjoy an amazing and delicious dessert.

Gooseberry jam in a slow cooker

Today, home assistants are able to cook almost everything. Even gooseberry jam is easy to cook in a slow cooker. For this you need to take:

Berries - 0.7 kg;
Sugar - 0.8 kg;
Water - 600 ml.

Any multi-cooker that has a “jam” or “multi-cook” function is suitable for preparing delicacies. Next, you need to weigh the main ingredients and measure out the water so that the amount exactly matches that stated in the recipe. Gooseberries are poured with cold water for half an hour to "soak" the berries from dark spots, dirt and plaque.

We clean the soaked gooseberries from plaque and cut off the tails from it, after which each berry is cut into two halves. Now you need to prepare the syrup. To do this, in the multicooker bowl, sugar is poured with boiled or purified water and set to the “multi-cooker” mode. The syrup preparation time is 5 minutes, and the temperature is 160 ° C.

During this time, the sugar crystals will completely dissolve, and the water will boil. Pour the gooseberries into the finished sweet syrup and set for another 25 minutes at the same temperature in the multi-cook mode. In this case, you do not need to close the multicooker.

In the process, remove the resulting foam with a wooden spatula. During cooking, the berries soften, and only the necessary moisture remains in the syrup. When the “multi-cook” program turns off, you can lay out the jam in jars and roll up the lids. The workpieces are cooled upside down, after which they are sent to cool place for storage.

Gooseberry: five-minute jam

As you know, five-minute gooseberry jam is cooked the fastest, but you need to remember to observe the correct ratio of sugar and berries so that the delicacy stands right amount time without being bloated. For this we take:

Gooseberries - 1 kg;
Sugar - 1 kg (minimum 0.5 kg);
150-200 ml of berry juice (any).

To prepare such quick jam it is better to take unripe gooseberries. This is due to the fact that the skin is still quite dense, and the seeds are soft, light and not yet sour.

Mix berry juice or syrup with sugar. After that, we take up the preparation of berries. Rinse the gooseberries thoroughly and cut off the tails and stalks from it. Pour the finished berries to the berry syrup and send to the stove, covered with a lid. Reduce the mass, bringing to a boil, so that the jam does not boil, but warms up well for about 5 minutes.

After a five-minute warm-up, the jam is laid out in jars and rolled up. Banks must first be sterilized and dried.

Amber gooseberry jam

Adding a little to the gooseberry jam large quantity sugar, you can get a precious color delicacy. For cooking amber jam from gooseberries you need to take:

Berries - 1 kg;
1.5 kg of sugar;
300 mg of water.

Gooseberries are well washed and cleaned of ponytails and stalks. Then you need to cut each berry in half and squeeze all the pulp out of them. In a saucepan, pour the berry mass without skins with water and boil on the stove for about 10 minutes. After that, we filter the mass and grind it to get rid of the seeds.

Mix the berry broth with sugar and mix. Already sweet broth is again sent to the fire to boil for 15 minutes. Next, fill our gooseberries with this mass and leave it for 8 hours. After the time has elapsed, pour the liquid into the pan and boil again for about 15 minutes, after which we again return to the berries for another 8 hours. Last time the jam has been cooked for 15 minutes, after which it is divided into prepared jars and twisted.

Gooseberry and kiwi jam

real vitamin bomb, and even with an amazing taste, can be prepared from the same gooseberries with the addition of sweet fragrant kiwi. For this gooseberry and kiwi jam recipe you will need:

Ripe gooseberries - 300 g;
Sugar - 1 tbsp.;
Kiwi - 1 pc.

We wash the berries under running water, after which we remove unwanted tails. Pour the finished berries into a bowl and add sugar. While the gooseberries are infused and let the juice go, peel the kiwi. Notice for more rich taste jam, taken ripe fruit kiwi. We cut the pulp of the fruit into small cubes and send it to the gooseberries, covered with sugar.

Pour in the same water and send the mass to the fire. After boiling the contents of the bowl, reduce the heat to a minimum. On low heat, cook the delicacy for 40-50 minutes. We lay out the finished jam in jars after it has completely cooled. The result will exceed all expectations - the jam will come out bright green with specks of black due to kiwi seeds. And the taste will be both sweet and sour. Bon appetit!

Gooseberry jam with whole berries

Sometimes you want to make jam so that the whole gooseberry remains safe and sound. So that they do not boil soft and do not even crack, you need to adhere to next recipe. To make gooseberry jam with whole berries, you need to take:

Gooseberries - 1 kg;
1.5 kg of granulated sugar;
Water - 0.5 l.

You can immediately prepare jars for seaming. Next, we proceed to the preparation of berries - we sort out the gooseberries and wash them, throwing them into a colander. After all the water is glass, you need to prick each berry separately with a needle. This will help them stay intact when cooked. In addition, the berries will retain not only the shape, but also the taste.

Next, put the gooseberries in a saucepan, pour sugar into the same place and set aside. After 8 hours, pour water into the pan and mix the mass. We send the saucepan to the stove and cook the syrup over low heat until all the sugar has dissolved. Then remove from the stove and insist the gooseberries in sugar syrup for 20 minutes.

Now we send the mass to the fire for the second time and let it boil. As soon as bubbles appear on the surface, immediately remove and lay out the jam in jars. Twisting tin lids, we send the cooled blanks to winter in the cellar.

Gooseberry jam through a meat grinder

To make the jam thicker, and in order to speed up the cooking process, Quittin can also be used in the recipe for a twisted treat. And for flavor, add raspberries, blackberries or strawberries. So, for gooseberry jam through a meat grinder we take the following products:

Gooseberries - 3 tbsp.;
Sugar - 3.5-4 tbsp.;
Vanilla - to taste;
Raspberries - 1 tbsp.

We sort out the berries, get rid of the litter and wash. When there is water from the glass berries, we send them to a meat grinder or blender, twisting them into a puree. Then mix the mass in a bowl with sugar. In this case, the dishes should be enameled, and the spatula should be wooden. Cover the bowl with a towel and leave the sugar puree for 4 hours. During this time, the mass must be mixed a couple of times.

After the time has passed, add raspberries, vanilla to the ingredients and mix lightly, shaking the bowl from side to side. Now you can send the container with the berry mass to the stove, bringing it to a boil. Then the jam is cooked for only 5 minutes. You can periodically remove the foam. Having finished the cooking stage, the jam is laid out in jars and sent for storage.

Gooseberry jam with gelatin

For greater density, a gelling agent can be added to the delicacy. For the recipe for gooseberry jam with gelatin you will need:

Berries - 1 kg;
100 g of sugar;
Water - 250 ml;
Gelatin - 100 g;
Vanilla - 1 stick.

As in any other recipe, the first step is to prepare the berries. It is recommended to take unripe gooseberries. We sort out the berries, getting rid of debris, leaves and then washing. We send water in a saucepan with sugar to the stove. When the syrup boils, add the berries to the container and, reducing the heat, cook for 10 minutes. After that, you need to let the delicacy cool.

Add vanilla and gelatin to already cooled berries. Put the pot back on the stove strong fire and when the mass boils, cook for 4 minutes. In this case, the jam must be stirred all the time. Then we lay out another hot delicacy in sterilized jars and roll it up. Everything, the dish is ready!

Gooseberry jam in a bread machine

It is much easier to cook with modern miracle technology. So, you can cook gooseberry jam even in a bread machine. This will free up a lot of time, which will be useful for other important things - we have so many of them! For cooking we take:

Gooseberries - 450 g;
Sugar - 450 g;
25 g lemon.

Cooking is easy. The gooseberries need to be sorted out, the leaves, tails and small litter removed, then the berries should be washed in running water. When the berries, thrown into a colander, have dried out, pour them into the bowl of the bread machine. Now we are preparing the lemon - it needs to be washed and chopped, cut into thin strips. At the same time, we do not peel off the peel, it also goes into jam, but we remove the bones.

Gooseberries fall asleep with lemon straw and sugar. Now we put the bowl in the bread machine and set the “jam” mode. That's it, your help in the kitchen is no longer needed. The electric assistant will handle the rest by itself. When the jam is ready, your "cook" will notify you with a sound signal. It remains only to distribute the delicacy among the prepared jars and roll up.

Gooseberry and cinnamon jam

Agrus jam tastes a bit like grape jam. You can add a special flavor to the delicacy by adding cinnamon. To cook extraordinary fragrant jam from gooseberries with cinnamon we take:

Gooseberries - 1 kg;
Cinnamon - 5 g;
Water - 1/2 tbsp.;
Sugar - 1.5 kg.

We sort out the gooseberries, wash them and get rid of the tails and stalks. Place the washed berries in a colander to drain the water. Then each berry separately needs to be cut in half. We send the chopped gooseberries to the pan and cover with sugar. Pour the prepared water there and leave it for a day to get juice from the berries.

The next day, add cinnamon to the pan, mix everything well and send it to the stove. Boil the mass over low heat for 5 minutes after boiling, stirring all the time. berry jam wooden spatula. Then, turning off the fire, leave the jam to cool to room temperature.

Now you need to boil the already cooled jam again. This time, the pan is on the stove for about 15 minutes. During this time, we also stir the mass. After the second cooking, the delicacy cools down completely. Now it can be laid out in banks. Store jam either in cold store or in the cellar.

Black gooseberry jam: five minutes

Despite the fact that the gooseberry is a sour and tart berry, it makes excellent jam. Also useful. And it is not necessary to cook it in several visits and spend more than one day in the kitchen at the same time. You can make five-minute black gooseberry jam. For this we take:

Sugar - 1 kg;
Black gooseberries - 1 kg;
Water - 1.2 tbsp. (can be replaced with apple juice).

We wash the berries and put them in a colander. We also clean the gooseberries from the stalks and ponytails. Now sugar in a saucepan, pour everything with water (juice). Each berry needs to be pierced with a needle (preferably with a toothpick). To save time, you can simply gently crush the gooseberries. Then pour the berries into a saucepan with sugar syrup and put on fire.

The mass must be heated to 90 ° C, no more. At the same time, make sure that the berries with sugar do not stick to the bottom and do not burn. To do this, stir the contents of the pan all the time. As soon as the berries are warm enough, turn off the stove and let the gooseberries stand for about 5 minutes. At this time, periodically mix the contents.

Now you can put the jam in jars (sterilized) and cork iron lids. Bon appetit!

Gooseberry jam with gelfix

Thick jam can be prepared not only with gelatin. For this, it is also ideal to use gelfix - a special gelling agent on natural basis. It comes in two types: in a ratio of 1:1 and 2:1 (twice as much fruit as sugar). Natural pectin will preserve the natural taste and external characteristics berries, while saving sugar and preserving all vitamins.

Ingredients for gooseberry jam with gelfix:

Gooseberries - 1 kg;
Gelfix 1:1 - 1 sachet (20 g);
Sugar - 1 kg.

We sort the berries, wash and pour into a saucepan. You can leave the gooseberries whole, or you can grind them with a blender or in a meat grinder. saucepan with berry puree set aside. Next, mix the gelfix with a couple of tablespoons of sugar. Pour them into a saucepan and send everything to the stove, mixing. When the mass boils, we send the remaining sugar. Stirring, bring to a boil again and cook for a couple of minutes. After that, remove the foam from above and pour the thick jam over the sterilized dry clean banks. The cooled jam resembles real marmalade or jelly. You can even spread it on bread. Happy tea!

Gooseberry pearl jam

This jam may be known under other names, for example, it is also called royal. The highlight, or rather the pearl in the recipe, is the gooseberry filling. walnuts. To prepare treats you need to take:

Gooseberries (green, unripe) - 1/2 kg;
Nuts (walnuts) - 250-300 g;
Water - 1/2 l;
Sugar - 1 kg;
Star anise - 1-2 stars.

The washed gooseberries need to be sorted out and the stalks removed from the berries. Then, carefully, without damaging the berry itself, we remove the core with seeds from the gooseberry. Now the hardest part - you need to stuff each berry with a piece of nut kernel. When the jewelry work is finished, set the berries aside and prepare the syrup.

In a saucepan, mix sugar with water and send them to the stove. Cook until the sugar crystals are completely dissolved over low heat. The syrup should be clear. Pour our stuffed gooseberries with hot syrup, leaving them to infuse overnight. The next day, add the star anise to the pan with the ingredients and put it on the fire again.

Bring the mixture to a boil over low heat and remove immediately. Let the jam stand for a while, then you can get the star anise and pour the pearl delicacy into jars. About 3 jars of 0.5 liters should come out.

Gooseberry jam with irga

Gooseberries can be slightly shaded with a sugary berry of shadberry, which will create a special unique taste. For cooking unusual jam you will need:

Gooseberries - 1 kg;
Irga - 1 kg;
Sugar - 400 g.

We wash the berries under running water and sort through, removing twigs, stalks and leaves. For cooking, we take a pan with thick walls and a bottom. We put a layer of irgi in it, on which we pour half the sugar on top. The next layer is gooseberries, which are also sprinkled on top with the remaining half of the sugar.

So the berries stand for about an hour, releasing the juice. Then we put the pan on the fire, pour water into it, and wait for it to boil. After that, reduce the heat and cook for 40 minutes, stirring the jam occasionally. At this stage, you can adjust the sweetness of the treat. You can add lemon juice 15 minutes before the end of cooking if you want a more sour jam.

When the finished jam has cooled down to room temperature, it can be poured into sterilized jars and corked. Happy tea!

Not many have tried gooseberry jam. And this is a big omission. Because this berry is very fragrant and tasty. not without reason gooseberry jam known for a long time.

Its preparation is somewhat laborious, maybe that's why they served it on great holidays, and the royal people liked to drink tea with it. And it also became famous thanks to ... Pushkin, or rather, his nanny Arina Rodionovna, who skillfully cooked gooseberry jam and regaled her beloved pupil with it.

Now the gooseberry population has slightly decreased. And the American gooseberry is to blame for this, along with which they brought the sphere library - powdery mildew.

But there are a lot of varieties of gooseberries, there are quite fruitful ones. It grows well in home gardens, not too shaded by other plantings.

Berries are harvested in one go, regardless of the degree of maturity. Ripe gooseberries are used to prepare desserts, they are eaten in fresh. And jam is made from unripe gooseberries.

Moreover, red gooseberry jam turns out to be more fragrant and tasty. But on the other hand, unusual emerald jam is cooked from green gooseberries, the cooking process of which will be described below.

Subtleties of cooking

Unripe berries are used for jam. Therefore, the gooseberry crop is harvested 10-12 days before its final ripening. Then the berries in the jam do not boil soft and remain intact. You can also make jam from overripe gooseberries, but it will look like jam, since the berries will turn into one continuous mass during cooking.
The difficulty of cooking gooseberry jam is that gooseberries have a very thick skin and sugar is poorly absorbed through it. Therefore, in berries, not only the remains of the corolla and the stalk are cut off - for example, like currants - but they are also necessarily pricked.
This procedure can be performed with a toothpick. But you can make it easier for yourself and make a special device. It is necessary to cut off a circle 0.5-1 cm thick from the cork and pierce several needles through it. Get a kind of brush. That's what she needs to prick the fruit.
In many recipes - by the way, and in what Arina Rodionovna cooked - gooseberries are freed from seeds. It is believed that this jam is the most correct. Although many housewives boil gooseberries with seeds, this does not make the jam worse. Therefore, the recipes are designed for both the sophisticated gourmet and the average consumer, they take into account different taste preferences.
Gooseberry jam has a pleasant aroma. But it can also be diversified by adding vanillin or fruit essence at the end of cooking.
The aroma of jam is given and cherry leaves. To do this, they make an extract from them and jam is already cooked on it. Cherry leaves also change the color of the jam. Thanks to cherry water, intensely Green colour jam acquires a malachite hue.
Jam is made both from one gooseberry and with other berries and fruits. A very tasty jam is obtained if you add an orange or lemon to the gooseberries.
Ready-made gooseberry jam requires rapid cooling, otherwise it may turn brown-brown. Therefore, it is recommended to put the basin with jam immediately after cooking in a bowl with cold water or cool it in the refrigerator.

Gooseberry jam: recipe one

gooseberries - 1 kg;
sugar - 1.5 kg;
water - 2 tbsp.

Cooking method

Sort out greenish and dense berries. Remove all spoiled and overripe. Wash thoroughly in running water.
Cut off the stems.
With a sharp knife, cut off the tops of the berries and scrape out the seeds with a small spoon (or the opposite end of the spoon).
Dip the berries in a bowl of cold water and wait 30 minutes for the remaining seeds to float.
Put the prepared gooseberries in a cooking basin.
Put sugar in a saucepan and pour water. Boil the syrup. Fill them with berries. Insist 3 hours.
Bring the jam to a boil over moderate heat, skimming off the foam.
Cook until done. If a drop of syrup does not spread on a cold saucer, then the jam can be removed from the stove.
Cool the jam quickly.
Pour into clean, dry jars. close parchment paper or tracing paper.

Gooseberry jam: recipe two

gooseberries - 1 kg;
sugar - 1.5 kg;
water - 1 l;
vanillin - to taste.

Cooking method

Select for jam green gooseberry: berries should be elastic and sour. Wash under running water.
Prick each berry special device or a toothpick.
Place the prepared gooseberries for half an hour in cold water.
Pour 900 g of sugar into a saucepan, add 2.5 cups of water. Boil syrup of low density. Fill them with berries and soak for 2 hours. While the berries are soaked in syrup, they need to be periodically stirred by turning the basin from side to side.
Then take a colander and carefully separate the berries from the syrup, placing them in a bowl.
Bring the syrup to a boil and simmer over moderate heat for 5 minutes.
Pour gooseberries into it.
Boil in a saucepan thick syrup from 600 g of sugar and 200 g of water. Pour into jam. Cook until tender, skimming off any foam that appears. At the end of cooking, put vanillin.
Cool the jam quickly in a convenient way for you. Arrange in prepared jars (clean and dried). Cover with parchment paper or tracing paper.

Gooseberry jam: recipe three

Ingredients for six 0.5 l containers:

gooseberries - 1 kg;
sugar - 1.5 kg;
water - 1 tbsp.

Cooking method

Sort out unripe gooseberries. Wash under running water. Cut off stems and stems with scissors. Using a homemade "brush" prick the berries.
Soak in cold water for 12 hours. Put on a sieve.
Pour sugar into a cooking bowl and pour water. Boil the syrup.
Dip the berries in the syrup and leave for 7-8 hours.
Place over medium heat and cook until done.
Cool down quickly. Pack in prepared jars. Cover with parchment or tracing paper.

Gooseberry jam "Royal"

Ingredients for six 0.5 l containers:

gooseberries - 1 kg;
sugar - 1.5 kg;
water - 1 tbsp.;
cherry leaves.

Cooking method

For this jam, strong, unripe gooseberries are used. It is desirable that it be large. Wash the berries, cut the stalks and corollas.
Cut the fruit in half and remove the seeds.
Place the gooseberries in an enamel pan, layering the berries with cherry leaves. Fill with boiling water and leave for 6 hours.
In a cooking basin, boil the syrup from water and sugar.
Drain water from gooseberries, remove leaves. Dip the berries in boiling syrup and cook over moderate heat for 10 minutes.
Remove from stove and infuse for 7 hours.
Return to medium heat and cook until tender.
Cool the jam quickly, otherwise it will darken.
Pack in clean dry jars. Close with parchment paper.

Gooseberry jam "Malachite"

Ingredients for five 0.5 l containers:

gooseberries - 1 kg;
sugar - 1.5 kg;
water - 2 tbsp.;
cherry leaves - 3 handfuls.

Cooking method

Sort unripe green berries, remove spoiled and crumpled ones. Wash under running cold water. Cut off the stems with scissors.
Cut off the tops of the berries with a sharp knife and scoop out the seeds with a small spoon.
Pour the prepared berries with cold water and leave for half an hour to float the remaining grains. Put on a sieve to drain water.
Pour the gooseberries into the cooking basin.
Put cherry leaves in a saucepan, fill with cold water, taking it a little more than normal. Bring to a boil over low heat. Water (it will turn out green) strain through several layers of gauze.
Pour sugar into a saucepan, add 2 cups of cherry extract. Boil the syrup. Fill them with gooseberries. Hold for 3 hours.
Bring the jam to a boil over moderate heat, skimming off the foam. Cook until done.
Cool down quickly.
Pack in clean dry jars. Close with parchment.

Gooseberry jam with vodka

Ingredients for five 0.5 l containers:

gooseberries - 800 g;
sugar - 1.6 kg;
water - 2 tbsp.;
vodka - 200-300 ml (to cover the berries);
cherry leaves - 3 handfuls.

Cooking method

Take unripe, strong gooseberries. Wash in running water. Cut off the branches.
Cut the lid off the berries and remove the seeds. Soak in cold water for 20 minutes. Discuss.
Put in a bowl. Pour in vodka to cover the berries. Leave for 1 hour. Then put it on a sieve.
Place cherry leaves in a saucepan, add water and bring to a boil. Cool slightly and bring back to a boil.
Pour boiling broth over gooseberries on a sieve. After that, pour cold water over until the berries have cooled.
Transfer the berries to a cooking basin, pour sugar and pour water according to the norm. Boil over medium heat. Set the basin aside for 3 minutes, then boil again. Repeat this procedure 2 more times, while removing the foam.
Cook over low heat until desired thickness.
Cool quickly in any way.

Red gooseberry jam

red gooseberry - 800 g;
sugar - 1.2 kg;
water - 2 tbsp.

Cooking method

For jam according to this recipe, a large red gooseberry is suitable. Wash slightly unripe berries in running water. Cut off the branches.
Cut off the whisk, capturing some of the pulp. Scrape out the seeds through the hole. Rinse prepared berries with cold water.
Put sugar in a cooking bowl, add water. Boil the syrup.
Pour gooseberries into it. Bring the contents of the basin to a boil over high heat, removing the foam.
Reduce the fire, bring the jam to readiness. To prevent it from burning, at the end of cooking, reduce the boil a little more.
When the jam is ready, refrigerate it as quickly as possible.
Pour into clean, dry jars. Close with parchment.

Gooseberry jam with orange

Ingredients for four 0.5 l containers:

gooseberries - 1 kg;
sugar - 1 kg;
oranges - 2 pcs.

Cooking method

Ripe but strong gooseberries, rinse in cold water. Trim branches and stems with scissors.
Wash oranges. Without peeling, cut into circles, remove the grains.
Grind gooseberries with oranges in a meat grinder. Transfer to a cooking bowl or wide saucepan with a thick bottom. Pour in the sugar. Leave for half an hour, stirring occasionally to dissolve the sugar.
Place the cookware on a moderate heat. Bring the jam to a boil, removing the foam that appears. Then reduce the fire and cook the jam for 15-20 minutes.
Prepare sterile jars warm them up in the oven. While hot, pour jam into them, filling to the top. Seal tightly with sterile caps. Turn upside down and cool in this position.

Note to the owner

Gooseberry jam can be prepared not only with oranges, but also with lemon, cherries, raspberries and other berries. The main thing is that you like the combination of fruits.

Good luck preparing!

Delicious gooseberry jam demands special attention. Patient housewives can handle everything, right? We will prepare royal jam for tea - we will surprise guests with its brightness and unusual taste.

Preparing royal gooseberry jam from green berries. Seeds in jam are not allowed, and if you remove them from ripe berries, then there will be one peel. There is an option when royal jam is prepared with nuts inside each “gooseberry”, but I decided not to scare novice cooks with the composition and cooked almost a classic.

So, the recipe for royal gooseberry jam. You will need products from the list.

Cherry "brooms" are cut to the third leaf, filled with water from citric acid and insist.

Then bring to a boil, boil and cool.

Cherry water is poured into a bowl. Sugar is added to it vanilla sugar and vodka. The syrup is brought to dissolution, and then to a boil.

At this time, the collected gooseberries are washed with water. It is well cleared of ponytails and seeds. A lobar incision is made with a knife, and the seeds are picked out with nails or a pin.

Gooseberries are poured with hot syrup until the berries are covered and soaked for 2 hours.

Then boil quickly for 10 minutes. The resulting semi-liquid jam is poured into sterile containers. The rest of the royal jam is served with tea for testing. When the gooseberry jam is well infused, the berries will shrivel, and the consistency of the jam will become thicker. The color of royal gooseberry jam varies from delicate yellow-green to yellow with redness.