“Royal” gooseberry jam with cherry leaves. Gooseberry jam "royal" or emerald jam

Well, in my youth, it’s not so much anymore. Maybe I just didn't come across it. Study, army, what kind of jam there is.

Many years passed and one day, while visiting, drinking tea with the hosts, I did not recognize the jam, or rather the jam that the hostess served. Of course, I asked what berry the jam was made from. Well, then I felt ashamed. I didn’t recognize the gooseberry I loved so much as a child.

Since then I have become interested in gooseberries again. We started making preserves, jams, compotes from it, in various versions. Well, as they say, old love has returned. I want to show you several recipes for making various jams and gooseberry jam.

Delicious recipes for the winter. Royal gooseberry jam and other delicacies

It is believed that one of the main gooseberry jams is royal or emerald jam. It is prepared in different ways. Some people put nuts inside the berries, others simply take the seeds out of the gooseberries, but we’ll do the classic one.

Gooseberry jam with oranges is also very common. We will also look at it. We also have original jam with additives. And of course jam. Let's get started.

Gooseberry jam menu:

1. Royal gooseberry jam or emerald jam

We will need:

• Gooseberries - 500 g.
• Sugar - 600 g.
• Cherry leaves - 30 pcs.
• Water - 2-3 glasses

Preparation:

1. Gooseberries for this recipe should be green, unripe, elastic and dense. Gooseberries must be washed and peeled.

2. Prepare an infusion of cherry leaves. We leave 6-7 leaves, they will be useful to us, and put the rest in a saucepan and fill with water. Place the pan on the fire and bring to a boil. The water will become a light emerald color. Boil the leaves for 2-3 minutes.

3. Pour the gooseberries into another pan and pour in the decoction of the leaves, strained through a sieve.

4. The broth should cover the berries completely. Cover with a lid and put in a relatively cool place for 12 hours (not in the refrigerator).

5. After 12 hours, again through a sieve, drain the broth from the berries. Pour one glass of broth into another pan. We don't need the rest of the broth.

6. Pour sugar into a saucepan with a glass of broth. Let's cook the syrup. Place on the fire, stir and bring to a boil.

7. The syrup is boiling. Add gooseberries to it. Cover with a lid, bring to a boil and cook for 15 minutes.

8. After 5 minutes, after closing the lid, remove it and check how it boils. And since you can’t stir the berries, just gently rock the pan from side to side. After some time, you can even lift the pan from the heat and shake it gently.

Be extra careful. Boiling sugar is worse than a hot stove.

9. 2-3 minutes before the end of cooking, add the cherry leaves that we left and did not cook. They should boil along with the berries. Dip the leaves into the water with a spoon. They must give us their color.

10. The jam was removed from the stove. We remove the leaves from it.

Once again, I want to remind you that you cannot stir the jam, just rock the pan, shaking it lightly.

11. Pour hot jam into sterilized jars.

12. Roll up with sterilized lids.

The jam is ready. We put it in storage.

Enjoy your winter tea!

1. Gooseberry jam, a simple but very tasty recipe

Ingredients:

• Gooseberries - 2 kg.
• Sugar - 2 kg.
• Water - 1/2 cup

Preparation:

1. Gooseberries need to be sorted, excess debris removed, stems removed from both sides of the berries, and washed.

2. Pour water into the gooseberries and pour out all the sugar.

Gooseberry jam can be cooked in an enamel bowl.

3. Let's not interfere. Shake in the pan so that the berries are mixed with sugar and the sugar sinks to the bottom of the pan. Just shake the pan from side to side and from bottom to top.

4. Place the pan on the fire. Bring to a boil, reduce heat to low and continue cooking, stirring occasionally.

5. After about 30 minutes, we try to see if it’s ready. Place a drop on a plate; if it doesn’t spread, then the jam is ready. We weren't ready. We try every 10 minutes.

Remember to stir every 3-5 minutes.

6. Finally, 50 minutes after the start of boiling, our jam is ready.

7. While the jam is hot, pour it into jars. We pour full jars of jam, because when it cools it will settle a little. Don't close the lids, wait until it cools down.

8. After cooling, close with lids. Jars and lids must be sterilized.

This amount yielded 2.5 liters of gooseberry jam.

You don’t have to wait for winter, but enjoy it little by little.

Bon appetit!

1. Raw gooseberry jam with oranges

I don’t know if this delicacy that we are about to prepare can be called that, but for some reason everyone calls it raw jam. Although jam from the word cook.

Ingredients:

• Gooseberries - 1 kg.
• Sugar - 1 kg.
• Oranges - 2 pcs.

Preparation:

1. We sorted the gooseberries, washed them and removed the stems on both sides.

2. The oranges are washed. Cut into large slices. We peeled half of the slices and left the other half as is. We were just afraid that if there were a lot of crusts, bitterness might appear.

3. We begin to chop gooseberries and oranges. We will grind in a blender. Can be passed through a meat grinder.

4. We chopped the gooseberries. Remove all the seeds from the orange, place the oranges, both with and without the peel, into a blender bowl and grind.

5. Add crushed oranges to ground gooseberries. Mix everything.

6. Pour sugar into the berries. Pour in a little at a time, stirring constantly, so it dissolves more easily. You can, of course, pour in the sugar and mix everything with a blender.

Always use wooden spoons and spatulas when working with berries.

7. Mix everything thoroughly. We tried it, the bitterness is not felt, but we still won’t add orange peels anymore, although there are tons of vitamins in there.

8. Leave the jam alone for 5 hours so that the sugar dissolves completely. After five hours, check to see if the sugar has dissolved. If not, mix thoroughly and let it sit for some time.

9. Sugar has dissolved, pour into jars.

10. Raw gooseberry jam can be prepared in two versions, poured into jars and stored in the refrigerator,

or freeze in containers and it will turn out like ice cream. It's also very tasty.

Enjoy.

Enjoy your tea!

1. Gooseberry jam for the winter with delicious additives

Ingredients:

• Gooseberries - 1 kg.
• Sugar - 1.2 kg.
• Water - 1 glass
• Citric acid - 2 tsp. no slide
• Seedless raisins - 1 cup
• Cinnamon - 1/2 tsp.
• Ground ginger - 1/2 tsp.
• Vanilla sugar - 1 tsp.

Preparation:

To prevent the berries from bursting, we will first do the following:

1. Pour 150 g of sugar into one and a half liters of boiling water and immediately add citric acid. Stir until the sugar is completely dissolved.

2. Prick each gooseberry with a needle. Our sugar has dissolved, the water has boiled again, pour chopped gooseberries into our lemon-sugar mixture. Turn off the heat and keep the berries in this hot syrup for 2 minutes.

3. Two minutes passed, our berries began to look like olives. Using a slotted spoon, transfer the berries to a container with cold water. If you have ice, you can add it. Blast cooling prevents the berries from bursting.

Do not pour out the syrup from which we removed the berries. You can cook any compote based on it. Yes, and we will need a glass for the base of our jam.

4. Pour the syrup into another container. Pour a glass of syrup separately. Pour a separately poured glass (200 ml) of syrup into the vacated pan and pour 1.2 kg into it. Sahara.

5. Mix the sugar with a glass of syrup very carefully with a slotted spoon or spatula and turn on the heat. Turn on low heat so that the sugar dissolves. As the sugar dissolves, we can turn up the heat a little.

6. The syrup has boiled, reduce the heat to the lowest setting and add a glass of raisins. We took half a glass of dark and half a glass of light raisins. But this is not particularly important. Take what you have. Stir.

7. As soon as the raisin syrup starts to boil again, and this will happen very quickly, almost immediately after you stop stirring, we will add spices. Add half a teaspoon of cinnamon and half a teaspoon of ground ginger. Mix the spices well into the syrup. They must be completely dissolved.

Let's start cooking gooseberries

8. After stirring, our syrup with spices will quickly begin to boil again, add the gooseberries there, having removed them from the cold water a couple of minutes before. And immediately turn off the stove. Lift the pan of jam and gently shake it so that the berries are distributed more evenly.

9. Set the jam aside from the stove. Do not close the lid, otherwise it may steam. You can put some sticks or skewers on the pan, and parchment paper or newspaper on them to prevent any midges and dust from flying in. Leave for 5 hours.

10. After five hours, put the pan with jam in the refrigerator overnight.

11. In the morning, bring the jam to a boil again and immediately turn off the heat again and let the berries soak in the juice for another 5 hours. Until it cools completely.

If you have an electric stove, don't just turn off the stove, but remove the pan from the burner.

12. Now we need to boil the jam for the third time, but right before that, add a teaspoon of vanilla sugar to the jam.

13. For the third time, bring the jam to a boil, but continue cooking the third time for another 8-10 minutes, after boiling, and do not immediately turn off the stove.

14. Cool the jam completely and pour it cold into sterilized jars. Close with sterilized lids.

Our berries turned out whole and transparent. Without jamming three times and completely cooling, you won’t get such berries.

The jam is beautiful, aromatic and of course very tasty.

Bon appetit!

1. Gooseberry jam is very thick and tasty

Ingredients:

• Gooseberries - 1 kg.
• Water - 1 glass (200 ml.)
• Sugar - 1 kg.

Preparation:

1. Peel and wash the gooseberries. Of course the work is tedious, but what can you do? Pour into a thick-walled saucepan or cast iron and add a glass of water. Cook over medium heat until done. Once it boils, cook for another 10-15 minutes. Don't forget to stir.

2. The berry was well cooked in 10 minutes. Don’t think that ours is a cherry, it’s a type of gooseberry. We have two varieties here.

3. Pour sugar into the berry. Mix everything and cook for another 15-25 minutes. Check readiness by dripping jam onto a saucer. If the droplet does not spread, then it is ready. We tried to drip after 15 minutes, the drop spread. After 20 too. And finally, after 25 minutes, the drop no longer spreads, the jam is ready.

4. Grind the berries with a blender.

5. The jam turned out to be of good thickness.

6. Pour hot into sterilized jars. Once the jars have cooled, put them in the refrigerator.

7. This is how thick the jam is. The spoon stands, but if it sits in the refrigerator, it will become even thicker.

The jam is ready. Spread it on the kids' bread, they will be very happy. I remember it myself.

Delicious gooseberry jam is ready.

Bon appetit!

The title of royal gooseberry jam was given according to its merits.

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

Royal Emerald gooseberry jam

Sometimes this jam is also called emerald jam, since its preparation requires unripe berries. But at the same time, the gooseberries must be first-class - whole and dense berries. We take products in the following quantities:

• Berries – 1 jar (1 l);
• Granulated sugar – 1 liter jar;
• Water – 0.4 l.

The first step is to sort and sort the berries. We wash the best gooseberries well and carefully cut off the stems and stems from each berry. It is convenient to do this using nail scissors. Next, we rinse it again and pierce each berry with a toothpick in several places. Yes, there is a lot of hassle with this jam, but that’s why it’s royal.

Now you need to prepare sweet syrup for royal emerald gooseberry jam. To do this, take an enamel pan and bring water in it to a boil. Then dissolve sugar in it. Pour more boiling syrup over the gooseberries and leave for 5 hours. After the time has passed, pour the syrup from the berries back into the pan and boil again. Now pour in the berries for the second time and leave to infuse.

After another 5 hours, we boil the syrup for the third time and send it with the berries to boil on the stove after boiling for about 15 minutes. Then we put the still boiling jam into jars. They need to be washed and sterilized in advance. We roll up the jars with the delicacy and set them aside until they cool completely, turning them upside down.

Royal gooseberry jam with cherry leaves

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

• Gooseberries – 1 kg;
• 2-3 sprigs of cherry leaves;
• 2 tbsp. water;
• 1.5 kg of sugar.

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

After this, wash the gooseberries again and pour them into the pan. We also wash the cherry leaves for royal gooseberry jam and add them to the berries. The leaves not only add a special aroma, but also preserve the emerald green hue of the jam. Leave the ingredients filled with water to steep for 5-6 hours.

Then we drain the water into a separate bowl, and place the gooseberries in a colander. Prepare syrup from infused water - you will need 2 tbsp. for 1 kg of berries. To do this, add sugar to the pan with the broth and place the container on the fire. Bring the syrup to a boil at medium temperature, stirring the sugar crystals as you go. When it boils, you need to boil for about 5 minutes over low heat.

Place the berries in the boiling syrup and leave for about 3-4 hours. We repeat this procedure several times until the jam is ready. This will take approximately 3-4 boils of 5 minutes each. It takes about 4 hours to cool down after each boil. That's it, the delicacy is ready for corking or drinking tea.

Royal gooseberry jam with walnuts

Even more healthy, and with a special twist, you can make royal gooseberry jam with the addition of walnuts. For the recipe you will need:

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

The berries for this recipe are large, of the same variety and color, preferably green. We wash the gooseberries and remove the stems 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. Grind the peeled gooseberries through a sieve, also getting rid of the seeds. Place the mixture on the stove in a water bath, adding sugar.

Heat the puree until all the sugar has dissolved. Then you need to “pack” pieces of walnuts into the remaining berry skins. Stuffed gooseberries are dipped in 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 an amazing royal emerald jam.

Tsar's gooseberry jam with vodka

The recipe for gooseberry jam with cherry leaves can be slightly modified by adding vodka to the ingredients. To prepare we take:

• Berries – 1 kg;
• Cherry leaves – 100 g;
• 1 tsp. citric acid;
• Granulated sugar – 1 kg;
• Vodka – 50 ml;
• Vanilla – ½ tsp;
• 5 tbsp. water.

We wash the berries and cut off their tails. To ensure that the consistency of the jam is uniform and pleasant to the taste, you need to remove the seeds from the berries. Fill the treated gooseberries with cold water and leave for 6 hours. Now we drain the water. We also wash the cherry leaves and then place them in a saucepan.

We also pour 5 tbsp there. water and place on 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. Place the leaves in a colander and add sugar to the broth. Place the broth on the stove again and boil until all the sugar crystals have dissolved.

Now it’s time for vodka, which we pour into the boiling broth along with vanilla, mixing well. Pour the prepared syrup over the berries and leave for about 15 minutes, then pour it back into the saucepan and boil for another 10 minutes when the mixture boils. After boiling the berries, put the finished jam into jars and seal. The royal gooseberry jam with vodka is ready! We store the delicacy in the cellar, and in winter we enjoy an amazing and delicious dessert.

Gooseberry jam in a slow cooker

Today, home helpers can cook almost anything. Even gooseberry jam can be easily prepared in a slow cooker. To do this you need to take:

• Berries – 0.7 kg;
• Sugar – 0.8 kg;
• Water – 600 ml.

Any multicooker 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 what is stated in the recipe. The gooseberries are filled 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 them, after which each berry is cut into two halves. Now you need to prepare the syrup. To do this, add boiled or purified water to the sugar in the multicooker bowl and set it to the “multi-cook” 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 gooseberries into the prepared sweet syrup and set for another 25 minutes at the same temperature in multicooker mode. There is no need to close the multicooker.

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

Gooseberries: five-minute jam

As you know, five-minute gooseberry jam is the fastest to prepare, but you need to remember to maintain the correct ratio of sugar and berries so that the delicacy stands for the required amount of time without swelling. To do 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 explained by 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 this, we get down to preparing the berries. The gooseberries need to be thoroughly washed and the stems and stalks cut off. Pour the finished berries into the berry syrup and place on the stove, covering with a lid. After bringing the mixture to a boil, reduce the mixture so that the jam does not boil, but warms up well for about 5 minutes.

After heating for five minutes, put the jam into jars and seal. Naturally, the jars must first be sterilized and dried.

Amber gooseberry jam

By adding a little more sugar to gooseberry jam, you can get a precious-colored delicacy. To prepare amber gooseberry jam you need to take:

• Berries – 1 kg;
• 1.5 kg sugar;
• 300 mg water.

The gooseberries are washed well and cleared of tails and stalks. Then you need to cut each berry in half and squeeze out all the pulp. In a saucepan, pour the berry mass without skins with water and boil on the stove for about 10 minutes. After this, filter the mixture and grind it to get rid of the seeds.

Mix the berry broth with sugar and stir. Now put the sweet broth back on the fire to boil for 15 minutes. Next, pour this mixture over our gooseberries and leave for 8 hours. After the time has passed, pour the liquid into the pan and boil again for about 15 minutes, after which we return it to the berries for another 8 hours. The last time the jam is cooked for 15 minutes, after which it is divided into prepared jars and twisted.

Gooseberry and kiwi jam

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

• Ripe gooseberries – 300 g;
• Sugar – 1 tbsp;
• Kiwi – 1 pc.

We wash the berries under running water and then remove the unwanted tails. Pour the finished berries into a bowl and add sugar. While the gooseberries steep and release their juice, peel the kiwi. Please note that for a richer taste of the jam, use ripe kiwi fruit. Cut the fruit pulp into small cubes and add it to the gooseberries, covered with sugar.

Pour water into it and send the mixture to the fire. After the contents of the bowl boil, reduce the heat to low. Cook the delicacy over low heat for 40-50 minutes. We put the finished jam into the jars after it has cooled completely. The result will exceed all expectations - the jam will come out bright green with specks of black due to the 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 all the gooseberries remain safe and sound. To prevent them from overcooking or even cracking, you need to adhere to the following recipe. To prepare gooseberry jam with whole berries you need to take:

• Gooseberries – 1 kg;
• 1.5 kg granulated sugar;
• Water – 0.5 l.

You can immediately prepare the jars for seaming. Next, we move on to preparing the berries - we sort out the gooseberries and rinse them, throwing them in a colander. After all the water has drained, you need to prick each berry separately with a needle. This will help them remain intact during heat treatment. In addition, the berries will retain not only their shape, but also their taste.

Next, place the gooseberries in a saucepan, add sugar there and set aside. After 8 hours, you need to pour water into the pan and stir the mass. Place the saucepan on the stove and cook the syrup over low heat until all the sugar has dissolved. Then remove from the stove and leave the gooseberries in sugar syrup for 20 minutes.

Now we put the mixture on the fire a second time and let it boil. As soon as bubbles appear on the surface, immediately remove and place the jam in jars. Having screwed on the tin lids, we send the cooled pieces to the cellar for the winter.

Gooseberry jam through a meat grinder

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

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

We sort the berries, remove debris and wash them. When the water drains from the berries, put them in a meat grinder or blender, turning them into a puree. Then mix the mixture in a bowl with sugar. In this case, the dishes should be enameled and the spatula made of wood. Cover the bowl with a towel and leave the sugar puree for 4 hours. During this time, the mass needs to be mixed a couple of times.

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

Gooseberry jam with gelatin

For greater thickness, you can add a gelling agent to the treat. For the recipe for gooseberry jam with gelatin you will need:

• Berries – 1 kg;
• 100 g sugar;
• Water – 250 ml;
• Gelatin – 100 g;
• Vanilla – 1 stick.

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

Add vanilla and gelatin to the already cooled berries. Place the pan on the stove over high heat again and, when the mixture boils, cook for 4 minutes. At the same time, the jam must be stirred all the time. Then we put the still hot delicacy into sterilized jars and roll it up. That's it, the dish is ready!

Gooseberry jam in a bread maker

It is much easier to cook using modern miracle technology. So, you can even make gooseberry jam in a bread maker. 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 couldn't be easier. Gooseberries need to be sorted, leaves, tails and small debris removed, and then rinsed in running water. When the berries, drained in a colander, are dry, pour them into the bowl of the bread machine. Now we prepare the lemon - you need to wash it and chop it, cutting it into thin strips. We don’t peel the peel, it also goes into the jam, but we remove the seeds.

Cover the gooseberries with lemon straws and sugar. Now we place the bowl in the bread maker and set the “jam” mode. That's it, your help in the kitchen is no longer needed. The electric assistant will handle the rest itself. When the jam is ready, your “cook” will notify you with a sound signal. All that remains is to distribute the treat among the prepared jars and roll it up.

Jam with gooseberries and cinnamon

Agrus jam tastes a little like grape jam. You can add a special flavor to the treat by adding cinnamon. To prepare an unusual aromatic gooseberry jam with cinnamon we take:

• Gooseberries – 1 kg;
• Cinnamon – 5 g;
• Water – 1/2 cup;
• Sugar – 1.5 kg.

We sort the gooseberries, wash them and remove the stems and stems. Place the washed berries in a colander to drain. Then each berry needs to be cut in half separately. Place the chopped gooseberries in a saucepan and cover with granulated sugar. Pour the prepared water into it and leave it there for a day to obtain juice from the berries.

The next day, add cinnamon to the pan, mix everything well and put it on the stove. Boil the mixture over low heat for 5 minutes after boiling, constantly stirring the berry jam with a wooden spatula. Then, turning off the heat, 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 completely. Now you can put it into jars. The jam is stored either in the refrigerator or in the cellar.

Black gooseberry jam: five minutes

Despite the fact that gooseberries are sour and tart, they make excellent jam. It's also useful. And you don’t have to cook it in several batches and spend more than one day in the kitchen. You can make five-minute jam from black gooseberries. To do 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 place them in a colander. We also clean the gooseberries from stalks and tails. Now pour the sugar in the pan with water (juice). Each berry needs to be pierced with a needle (preferably a toothpick). To save time, you can simply crush the gooseberries gently. Then pour the berries into a saucepan with sugar syrup and put on fire.

The mass needs to 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 burn. To do this, you need to stir the contents of the pan all the time. As soon as the berries have warmed up enough, turn off the stove and let the gooseberries stand for about 5 minutes. During this time, periodically stir the contents.

Now you can put the jam into jars (sterilized) and seal with iron lids. Bon appetit!

Gooseberry jam with jellyfix

Thick jam can be made not only with gelatin. To do this, it is also ideal to use zhelfix - a special natural-based gelling agent. 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 of the berries, while saving granulated sugar and preserving all vitamins.

Ingredients for gooseberry jam with jellyfix:

• Gooseberries – 1 kg;
• Zhelfix 1:1 – 1 sachet (20 g);
• Sugar – 1 kg.

We sort the berries, wash them and pour them into the pan. You can leave the gooseberries whole, or you can grind them in a blender or in a meat grinder. Set the pan with berry puree aside. Next, mix the gelfix with a couple of tablespoons of sugar. Pour them into a saucepan and put everything on the stove, stirring. When the mixture boils, add the remaining sugar. After stirring, bring to a boil again and cook for a couple of minutes. After this, remove the foam from above and pour the thick jam into sterilized, dry, clean jars. Cooled jam resembles real marmalade or jelly. You can even spread it on bread. Enjoy your tea!

Pearl gooseberry jam

This jam may be familiar under other names, for example, it is also called royal jam. The highlight, or rather the pearl, in the recipe is filling the gooseberries with walnuts. To prepare the treat 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 and the stalks removed from the berries. Then carefully, without damaging the berry itself, 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.

Mix sugar and water in a saucepan and put them on the stove. Cook over low heat until the sugar crystals are completely dissolved. The syrup should be transparent. Pour more hot syrup over our stuffed gooseberries, leaving them to steep overnight. The next day, add 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 immediately remove. Let the jam sit for a while, then you can take out the star anise and pour the pearl delicacy into jars. There should be about 3 jars of 0.5 liters each.

Gooseberry jam with shadberry

Gooseberries can be slightly shaded with the sugary serviceberry berry, which will create a special unique taste. To make this unusual jam you will need:

• Gooseberries – 1 kg;
• Irga – 1 kg;
• Sugar – 400 g.

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

So the berries sit for about an hour, releasing juice. Then put the pan on the fire, pour water into it, and wait for it to boil. After this, 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 to room temperature, it can be poured into sterilized jars and sealed. Enjoy your tea!

Gooseberry is a delicious berry that is widely known in our country. It, like many garden berries, makes excellent jam, appetizing and quite sweet.

In different countries this jam is called differently: bristly grapes, prickly berries, goose berries. In our country, it got its name from the term kryzha; it is also sometimes called bersen.

This berry is very fertile, even if it grows in places with cold conditions; in various countries of Northern Europe, wine has long been produced from it. Wine was famous among the Scandinavians, Vikings, Dutch, and Scots.

Currently, about 2-3 thousand gooseberries, of all types grown from their wild varieties, are identified, and any of them is a success among garden lovers.

The appetizing, slightly sour berry is consumed in its natural form, but does not lose its taste as jam or jelly, although jam has become the most common type of this delicious fruit.

Both jam and berries in their natural form can be useful for various gastrointestinal diseases, heart failure, kidney problems, as well as excess weight and anemia.

In the spring and autumn, gooseberries are an excellent vitamin, as they allow you to be more resistant to diseases (the presence of vitamins A and B, C, biotin).

1. Tsarskoe (emerald jam)
2. Gooseberry jam with orange
3. A simple five-minute recipe
4. Gooseberry jam with nuts
5. Gooseberry jam with orange and lemon

What exceptionally enthusiastic definitions did the jam have - exquisite, noble, luxurious, and all thanks to the fact that it turns out to be truly unusually attractive and sweet.

Currently, there are a lot of tips for making it, even those that add nuts and spices - all that remains is to choose which one to use when making jam in order to treat your family with the most delicious sweetness.

In most cases, jam must be made from unripe fruits.

Tsarskoe (emerald) gooseberry jam

Ingredients:

• water – 2 glasses;
• cherry leaves to taste.

Preparation:

1. For the recipe used, it is better to take unripe berries. First of all, you should clean them of dust.

Then remove the stalks, make a cut in each berry and remove the seeds.

Transfer the resulting fruits to a saucepan, diluting them with cherry leaves. Pour in cold water and let sit for a while. Next, place in a colander.

1. Make a decoction from the available two glasses of water and cherry leaves.

Bring to a boil. Then transfer the fruits into it and judge. Then boil again and cool. Do this procedure one more time. Place the prepared mixture into prepared sterilized jars and close.

Thanks to cherry leaves, the jam has a special aroma.

Nowadays, it is rarely possible to see such jam on the table, so by making them for the winter, you can amaze guests who suddenly arrive. This dessert is one of the unfairly forgotten, possibly as a result of jam arising during the manufacturing process, but it has a luxurious taste and exquisite colors.

Gooseberry jam with orange

Ingredients:

• bush berries – 1 kilogram;
• granulated sugar – 1.3 kg
• water 2 cups 500 g;
• citrus fruits - 1-2 pcs.

Preparation:

Rinse gooseberries and citrus fruits.

1. Grind the fruits and oranges using a meat grinder.

oranges,

add granulated sugar

and wait until it is completely stirred.

Place the finished product in sterilized containers and roll up.

Gooseberry jam: a simple five-minute recipe

Salvation, for those who don’t have time, is a five-minute jam.

To prepare it, you need to take a kilogram of berries and the same amount (for ripe berries) or 1.2 kilograms (if the berries are not ripe) of sugar.

After sorting and peeling the gooseberries, you need to wash them and pass them through a meat grinder, then transfer them to an enamel pan, add all the sugar there and put on low heat. After the jam boils, cook for five minutes, then pour boiling into dry, pre-sterilized jars and roll up with sterile lids.

It is not necessary to turn the jars over, but you should cover them well with a warm blanket and leave them for a day. This jam can be stored all winter in an apartment without a refrigerator, and it will not turn sour.

Gooseberry jam with nuts

Ingredients:

— 0.5 kg of unripe gooseberries;

— 250-300 gr. walnut;

— for syrup 1 kg of sugar + 0.5 liters of water;

— 1 star anise, but two are possible.

Preparation:

Remove the stems from the gooseberries and carefully remove the pulp and seeds from the gooseberries, being careful not to damage the berries.

2. Prepare the nuts.

The jewelry work begins. We stuff each berry with a nut.

Cook the syrup: pour 1 kg of sugar into 0.5 liters of water and cook over low heat until the sugar dissolves and the syrup becomes transparent.

Pour the prepared hot syrup over the stuffed gooseberries and leave overnight.

A very beautiful star anise.

5) In the morning, add one star anise to a bowl with syrup and berries, and cook over low heat until it boils. As soon as it boils, remove immediately and let stand for a while.

Then take out the star anise and pour into jars. I got 3 half liters. Well that's it!

Gooseberry jam with orange and lemon

A simple but surprisingly tasty recipe - gooseberry jam with the addition of citrus fruits - lemon and orange. For a kilogram of berries you need to take 1.2 kilograms of sugar and one orange and one lemon. The berries should be sorted, washed, the third part separated and turned through a meat grinder.

Also turn the lemon or orange or finely chop it with a knife and add it to the ground mass. Place it in an enamel bowl, add all the sugar and bring to a boil over low heat. As soon as the jam boils, you need to add the remaining whole, previously chopped berries, and boil for half an hour, stirring carefully so as not to damage the berries, then pour into sterilized jars and roll up the lids.

Classic gooseberry jam recipe

Ingredients:

• granulated sugar – 1.5 kilograms;
• berries – 1 kilogram;
• water – 2 glasses of 250 ml.

Preparation:

1. First, each berry must be washed with cold water, then, without damaging them, freed from the tails.
2. To prevent the gooseberries from cracking during cooking, it is better to pierce the berries. The next step is to moisten them with alcohol (preferably vodka), put them in the freezer for a quarter of an hour, then put them in the refrigerator overnight.
3. At this time, take sugar and water to prepare a syrup solution. Place the berries in the broth brought to a boil, and after a few minutes remove from the heat. Wait until the consistency becomes cold, then pass the berry broth through a colander.
4. Bring the berry syrup to a boil again, add the fruits and let cool. This cooking procedure must be repeated up to four times. At the final stage, cook the jam for about half an hour. Place the resulting preparations into pre-sterilized containers and roll up.

Recipe for dietary gooseberry jam for those who care about their health

Ingredients:

• bush fruits – 1 kilogram;
• granulated sugar - 1 cup (250 g).

Preparation:

For this cooking method, it is better to use overripe fruits.

1. Wash them, put them in a container, pour a glass of cold water. Boil this mixture for a bit, then grind through a strainer (in this case, the skin and seeds should not pass through).
2. Combine the resulting puree and sugar and cook, remembering to stir. From the moment of boiling, cook for about 15 minutes, then put into sterilized jars and close.

You can add cherry leaves to this cooking method; thanks to them, you get a special taste and aroma.

Emerald Gooseberry Jam (video)

Gooseberry jam for the winter, with cherry leaves and oregano stalks

Ingredients:

• gooseberries – 1 kilogram;
• granulated sugar - 1.2 kilograms;
• water – 2 glasses of 250 ml;
• cherry leaves - about 20
• oregano stalks – 2-3 pcs.

Preparation progress:

1. First, wash the berries to remove any dirt. Using toothpicks or matches, pierce them, fill them with water and do not touch the mixture until the morning.
2. Free the berries from liquid, cover them with sugar, add the oregano stalks and cherry leaves, and boil.
3. The next step is to cool and strain using a strainer. Repeat this cooking procedure three times. Place in prepared sterilized jars and close.

Good morning, dear hostesses and owners! Here you will find the most popular recipes and important recommendations that will help you prepare gooseberry jam. From the simplest and traditional, to the exquisite royal or emerald.

By the way, has anyone by any chance calculated how many preparations can be made for the winter from ordinary gooseberries? It turns out that there is a lot. And the most diverse. Only jam amazes with a lot of varieties. And each has its own zest and attractive feature. They are united only by excellent taste and incredible aroma.

Let us also use the berries that are generous in the harvest to replenish our supplies. Let's make all kinds of gooseberry jams. In each of them, the berry will shine with completely new colors.

Traditions involve the use of two main ingredients - gooseberries and sugar, as well as the cooking process itself. Without any tricks, just like our grandmothers cooked. But the jam turns out very tasty, thick and rich.

1. The tails of berries are very convenient to trim with scissors; even manicure ones are great.
2. It is preferable to prepare gooseberry jam in an enamel container. If this is not possible, use stainless steel cookware with a thick bottom.
3. It is advisable to mix the berries with a wooden spatula.
4. In order for the jam to be well preserved, glass jars must be sterilized.
5. How to check jam for readiness. Drop onto a clean plate. If the drop does not spread, the jam is ready. No, that means it needs to be boiled some more. Use this verification method as a basis. Even when recipes indicate time, it’s all relative. And the stoves are different, and the amount of juice released by the berries is different. But you never know what other nuances there may be - and this is a time-tested method.
6. The amount of sugar can be adjusted in each specific case. If the berries are very sweet, you can naturally use less sugar.

We need to prepare the ingredients for traditional gooseberry jam

• Two kilograms of gooseberries
• Two kilograms of sugar
• Water 100 ml.

How to make jam

1. Wash the berries, sort them, cut off the stems.
2. Pour them into an enamel pan or bowl.
3. Add water.
4. Add sugar to the mixture and stir with a wooden spatula.
5. Place on low heat.
6. Bring to a boil with frequent stirring. Don't forget about the foam, it needs to be removed
7. Cook over low heat for about 50 minutes. But start checking readiness after 30-35 minutes.
8. Pour hot into sterile jars, roll up or screw on the lids.
9. Cool at room temperature, then store.

The specified amount of ingredients yields 2.5 liters of the finished product.
This is how, without further ado, you can prepare a delicious dessert.

Five-minute gooseberry jam recipe

The berries are whole. The taste is refreshing. Smells like summer. This is how early ripening jam can be briefly described. Its beauty lies in the fact that the berries practically do not cook, but simmer for 5 minutes in hot syrup.

We will need a toothpick as an assistant. We will pierce each berry with it. This is necessary so that the berries do not burst during heat treatment. Don't be intimidated by this procedure. This one doesn't take that long and isn't difficult at all. Varenitsa will reward you with its excellent taste, appearance and aroma.

Preparing the ingredients

• Gooseberries – 1 kg
• Granulated sugar – 1 kg
• Water – 250 ml.

Making jam

Easy, fast, delicious! Those who love whole berries in jam will especially like the jam.

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.

The taste will not change much, but you will feel calm. And don’t change the word “five minutes”.

How to make gooseberry and orange jam

Magnificent jam and a real work of culinary art. Rich taste, delicate structure, extraordinary aroma. All its advantages are complemented by simplicity and speed of preparation.

Ingredients

• Gooseberries – 1 kilogram
• Sugar – 1 kilogram
• Medium oranges – 2 pcs.

Preparation

This jam will be nice to spread on a bun. You can't imagine a better sweet to go with hot tea. And pancakes and pancakes will not refuse such company.
Citrus notes can be enhanced by adding a little lemon. It is also twisted with zest. The taste of the jam will become even richer.

Recipe for making royal or emerald gooseberry jam

The jam received such a dignified name for its excellent taste, unusual color, and historical pedigree. An old legend says that Catherine the Second gave the cook an emerald ring for delicious green gooseberry jam.

Be that as it may, the jam is really decent. Why don’t we give the household members a royal treat?

For this we need

• A kilogram of gooseberries (it is better to choose large green berries)
• Sugar – kilogram and two hundred grams
• Cherry leaves - a couple of handfuls (20 grams by weight)
• Water – 400 ml.

1. Wash the gooseberries, trim the stems.
2. Make a cut on the side of each berry.
3. Then use a hairpin as an assistant and remove the seeds from the berries. They are no longer useful for jam, but you can use them in compote.
4. Set aside half the leaves. They will come in handy a little later.
5. Wash the remaining leaves.
6. Pour water into a saucepan, add leaves, and boil.
7. Reduce heat and simmer the broth for 2-3 minutes. Make sure it is green.
8. Now we need to pour the hot broth along with the leaves over our prepared berries.
9. Cool the mixture and leave it in a cool place for 10-12 hours, or overnight.
10. Pour the cold broth into a separate bowl, remove the leaves, and drain the berries in a colander.
11. Add sugar to the broth, stir, bring to a boil.
12. Place the berries in boiling syrup and set aside leaves.
13. Cook for 15-18 minutes. The gooseberries should become transparent.
14. After the gooseberries have become transparent, the fire must be turned off. And quickly put the jam directly in the pan into ice water. This is necessary in order to preserve the unusual color.
15. Place the cooled jam into sterile jars and roll up.

Not jam, but delicious! Cherry leaves will give it a tart, pleasant aroma.

Gooseberry jam with walnuts

No less regal delicacy. Food of the gods. And also the pride of the hostess. Not everyone will dare to take such a step.

Ingredients

• A kilogram of gooseberries (choose large and firm)
• One and a half kilograms of sugar
• One and a half glasses of water (200g glass)
• Walnuts. You need to estimate the quantity approximately. Imagine that you need to place a piece of nut in each berry.

Step-by-step preparation

1. Chop the nuts, lightly fry the kernels in a frying pan, and divide into small pieces.
2. Wash the berries, cut off the stems on both sides.
3. Make a cut on each side and remove the seeds. This can be done with an ordinary hairpin.
4. Stuff the berries with nut pieces.
5. Boil the syrup. Pour water into a saucepan, add sugar, bring to a boil. Cook for 10 minutes until the sugar is completely dissolved.
6. Pour hot syrup over the stuffed berries.
7. Bring the mixture to a boil, simmer for five minutes.
8. Set aside until completely cool. In terms of time, it could be night, or 9-10 o’clock.
9. Put on fire. Cook over low heat until done, which can be checked with a drop of jam. It shouldn't spread.
10. Send hot jam into sterile jars and screw on iron lids.

You have made wonderful jam. Respect and respect to you!

Recipe for gooseberry jam with oranges and lemons without cooking

This is a real gift for those with a sweet tooth. The taste of our native gooseberry is complemented and enriched by citrus fruits. The lack of heat treatment turns jam into a vitamin bomb.

Preparing a set of products

• Three kilograms of gooseberries
• Two lemons
• Three oranges
• Five kilograms of sugar.

How to make jam

1. Wash the gooseberries, trim the stems, dry the berries.
2. Oranges and lemons should be thoroughly washed with hot water and wiped with a paper towel.
3. Cut the citrus fruits into pieces, remove the seeds. Chop along with the zest.
4. Grind gooseberries and citrus fruits in a meat grinder.
5. Place the mixture in an enamel pan and cover with sugar.
6. Stir the jam well.
7. Set aside for a while and wait for the sugar to dissolve. Sometimes you need to stir to speed up the process.
8. Place the finished product in sterile jars and close with a nylon lid. Store in a cool place.

How to make gooseberry jam in a slow cooker

You can once again envy those who have a multicooker - you can make delicious gooseberry jam in it. Don’t stand at a hot stove, don’t waste time, and at the same time replenish your supplies for the winter. Some advantages.

What you need to prepare for jam

• Gooseberries - 700 gr.
• Sugar – 500 gr.

Step-by-step actions

1. First of all, let's prepare the jars and lids. Pour some water into the multicooker bowl. Place thoroughly washed jars (preferably half liter jars) upside down and lower the lids directly into the water.
2. Turn on the “Steam” mode for half an hour.
3. While the container is sterilized, let's take care of the gooseberries. The berries need to be sorted, the stems trimmed with scissors, and washed thoroughly.
4. We take out the cans, drain the water, and wipe the thicket of the multicooker.
5. Place berries in a bowl and add sugar.
6. Leave it alone for 30 minutes - the berries should react to the presence of sugar and begin to release juice.
7. Now turn on the “Extinguishing” mode for 30 minutes. This regime involves the gradual dissolution of sugar. The jam boils in about 10 minutes. An important nuance - do not close the lid of the multicooker, otherwise the sweet liquid will run over the edge.
8. We remove the foam; it will actively begin to appear when the jam boils.
9. Stir occasionally with a wooden spatula.
10. When you turn off the device, take out the bowl, place it on the table, and let the jam cool in the same bowl.
11. Place the cooled jam in the slow cooker for the same “Stewing”, only set the time to 15 minutes.
12. Let it cool, set it to the “Stewing” program again, time 15 minutes. Thus, we cook the jam in three steps - once for 30 minutes, twice for 15 minutes.
13. Place the hot jam in a glass container and cover with an iron lid.

The jam turns out great! Not enough, though, just a half liter jar and a little bit for testing. But who is stopping us from preparing another portion, another?

What would you like to recommend?

1. Do not increase the amount of ingredients. If it boils, it can escape and cause a lot of trouble.
2. You can cook it in one step, setting the “Stewing” program for an hour. But in three steps, in my opinion, the jam turns out better, and the berries don’t get so soft.

Have fun!

Gooseberries are a wonderful berry for winter preparations, both sweet and savory. Among sweet preparations, royal gooseberry jam is especially famous. This tasty and impressive jam is also called emerald jam.

Of course, it is much easier to make jam, jelly or jam from gooseberries, which taste almost as good. But royal jam not only has an excellent taste, but also an exquisite appearance. Therefore, the berries for it should be prepared carefully, carefully cutting off the tails and dry parts of the flowers with scissors.

Ingredients:

• gooseberries – 1 kg
• sugar – 1 kg
• cherry leaves leaves – 100 g
• citric acid – 1 teaspoon
• vanilla sugar – 1 sachet
• vodka – 50-60 ml

Preparation:

1. Wash the gooseberries thoroughly and cut off the ends. Carefully cut the side of each berry and remove the seeds with a wire loop or paperclip. Place the gooseberries processed in this way in a spacious bowl, cover with ice water and place in the refrigerator for about 6 hours. Then drain the water, placing the berries in a colander.
2. Wash the cherry leaves, place in a saucepan, pour in water (5 cups), add citric acid and bring to a boil over medium heat. Then reduce the heat, let it simmer for 5 minutes and strain the broth.
3. Pour sugar into the cherry broth, return the pan to the heat and, stirring until the sugar dissolves, bring the syrup to a boil. Add vanilla sugar, vodka and stir until sugar dissolves.
4. Pour the boiled syrup over the gooseberries and let them brew for about 15 minutes.
5. Bring the berries in the syrup to a boil and cook for 10 minutes over low heat. Place the hot royal jam into dry sterile jars and seal tightly.