Gooseberry royal jam on a blender. Cooking gooseberry jam

In Russia, this berry has always been valued and planted in every backyard or summer cottage. In the Old Slavonic language there is such a word - "bersen", it is translated as gooseberry. People loved the fruits of this shrub so much that they named the embankment in her honor - Bersenovskaya. And this is no accident. The fact is that a tasty berry has the ability to remove radiation from the body, and thanks to some of the microelements included in its composition, it protects against premature aging.

Pre-treatment of berries

First of all, the entire harvest of berries from gooseberry bushes must be sorted out and washed under cool running water. At this time, rotten and diseased fruits are rejected, as well as too soft. In addition, all tails are cut off during the sorting process.

It should be noted that each method of preparation implies its own level of ripeness of the berries.

For example, for "Tsarski" or "Emerald" jam, it is necessary to collect fruits in a semi-ripe state, while they are still green. In other recipes, the ripeness and softness of the berries is important.

Gooseberry Jam Recipes

There are a great many recipes and methods for making gooseberry jam. Each hostess experiments in her own way, adding new ingredients, changing proportions, and so on. But there are also recipes that are considered classics, many have long been to the taste and have become the most popular.

You can also make some changes to their composition, for example, add fruit or lemon for sourness. The proportions indicated in each recipe are calculated for 1 kilogram of berries.

Royal jam

It was the gooseberry dessert prepared according to the recipe described below that Stalin loved so much. Royal, or as it is also called Royal jam, is made from large unripe fruits. First, the pulp is removed from each berry, then the shell is filled with finely crushed walnuts.

Ingredients used:

Gooseberries - 1 kg.

Sugar - one and a half kg.

Walnuts - 180-220 grams.

Recipe:

It is recommended to grind the pulp and seeds that were originally taken out of the berries through a sieve and throw away all the remaining seeds so as not to spoil the consistency of the jam. Pour the indicated amount of granulated sugar into the resulting mass and put in a water bath until the last ingredient is completely dissolved.

Then, when the berry puree is ready, add berries stuffed with nuts to it, put everything on the stove and wait for it to boil. After we cool and repeat this cooking 5 more times, until the jam acquires a beautiful emerald hue.

When using red gooseberries, the finished jam will have an amber color.

emerald

This jam should not be confused with the cooked "royally" - walnuts are not used for the Emerald, but otherwise the recipes are similar.

Ingredients:

Dense large green gooseberry berries - one kilogram.

Water - one and a half glasses.

Cooking method:

Water must be put on fire, then granulated sugar is poured into it and boiled until syrup is formed. Prick the berries with a fork or a toothpick - so they let the juice go and remain whole, and pour the resulting boiling mass for 5 hours. After the specified time has elapsed, the syrup must be drained, boiled and refilled with fruits. After another 5 hours, it is necessary to bring to a boil all the jam along with the berries for 10 minutes.

gooseberry and orange

Ingredients:

Gooseberries - 1 kilogram.

Sugar - 1.2 kilograms.

Orange - two large.

We take out the seeds from the citruses and twist the citruses together with the zest in a blender, food processor or meat grinder. Pour the resulting mass with sugar, put on the stove and boil for 10 minutes. Then we cool for 5 hours and boil again for 10 minutes. After that, pour the jam into prepared glass jars.

Gooseberry with cherry leaves

Cooking Ingredients:

Fruits - one kg.
Sugar - 1.3 kilograms.
Water - one and a half glasses.
Cherry tree leaves - 20-25 pieces.

We pierce each berry with a toothpick and fill it with water for about 8 hours. After that, we drain the water, put all the prepared cherry leaves into it, add sugar and bring to a boil over a fire. Next, remove the leaves, filter the syrup and let it cool.

Then boil the syrup again, pour the berries into it and keep it on fire for 5-7 minutes. Remove from heat, cool, boil for 10 minutes and pour into glass jars. The result is a beautiful jam with a cherry flavor.

Fructose jam

A recipe designed for people with diabetes or on a diet.

Ingredients:

Gooseberry fruits - 1 kg.
Fructose - 1 kilogram.

Recipe:

Each berry needs to be pierced so that it starts up its juice and falls asleep for a couple of hours with fructose. Then add a small amount of boiling water, put on fire and boil the jam for about 8-12 minutes. Then remove the dessert from the heat and cool. Repeat the process 3 times and pour into jars.

classic

Ingredients:

Berries - one kilogram.
Sugar - half a glass.

Cooking:

Pierce the berries with a toothpick, pour water and wait for the boil. Add granulated sugar, mix and boil for about half an hour. After this time, remove from heat, insist 3 hours and repeat boiling. Jam can be poured into jars for further storage.

Gooseberry jam "Five minutes"

"Five Minute" is a simplified recipe that will certainly appeal to those who do not have the opportunity to spend a lot of time making jam.

Ingredients:

Berries - one kg.
Sugar - one kilogram.
Water - two glasses.

In order to reduce the cooking time and do everything quickly, gooseberries must first be soaked overnight with two glasses of water. In the morning, add sugar and boil everything for 4-7 minutes at maximum heat. After the jam can be poured into jars for storage.

gooseberry jam

Jam has a thicker texture than jam. For its preparation, only ripe fruits with a dense peel are chosen. There are also a very large number of recipes, but the simplest and most common among all is the "Classic". You can diversify it at your discretion, add orange, currant, kiwi, mint leaves and so on.

You can choose the fruits of any variety of gooseberries.

Ingredients:

Gooseberries - one kilogram.
Sugar - one kilogram.
Water - 80 milliliters.

Step by step cooking process:

Washed gooseberries are placed in a saucepan, basin or any other suitable container with water, covered with a lid and put on fire. Already after 4-7 minutes the berries should soften. At this point, the fruits must be removed from the pan and rubbed through a sieve.

Put the resulting mass back into the pan, cover with sugar and put on the stove. Stirring constantly, wait for the jam to boil, remove the foam, and then reduce the heat to a minimum. So you should continue to cook the berry mass for half an hour. The resulting dessert can be poured into jars for subsequent storage for the winter.

A few minutes before the jam is completely cooked, a small amount of citric acid or juice is added to the mass.

From a wide variety of options for preparing gooseberry desserts, each housewife will be able to find a recipe that meets the requirements for storage, consistency and possible flavors.

Today we will cook gooseberry jam. I will present you different recipes for blanks from this berry. And you choose the one you like.

But first - a few practical tips on the process of preparing and boiling berries:

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

Traditional classic gooseberry jam

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

And so, let's get started!

Products:

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

Sort out the berries. There is no place for rotten and spoiled jam! Wash them and get rid of the ponytails and stalks.
Put the berries in the prepared container.
Pour some water in there.
Sprinkle everything with sugar and mix.
Put on a slow fire.
Stir constantly and bring to a boil.
Simmer over low heat for about 50 minutes. But start checking for readiness in 30 to 35 minutes.
Pour hot into jars and roll up.
Leave the jars to cool at room temperature.

It turns out about 2.5 liters of jam.

Recipe for gooseberry jam five minutes

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

Ingredients:

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

Process the berries as in the first recipe.
Prick each berry with a toothpick.
Place the berries in a bowl.
Pour water into another enameled pan, add sugar, mix.
Bring the syrup to a boil, stirring occasionally.
Boil for 5 minutes on minimum heat.
Pour the berries with boiling syrup, mix gently.
Bring the mass to a boil.
Remove foam.
Turn off the fire. Without letting the jam boil, keep it on fire for those same 5 minutes.
Pour hot into jars and roll up.

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

It will not greatly affect the taste, but you will be calm.

Fragrant gooseberry jam

Ingredients:

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

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

How to make gooseberry jam with oranges

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

Ingredients:

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

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

Cooking:

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

3. Process the gooseberries according to the previous recipes.

4. Twist in a meat grinder or in a gooseberry with oranges, put the mass into the prepared dishes.

5. Add sugar and stir.

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

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

8. Put hot in jars and roll up.

Recipe for royal or emerald gooseberry jam

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

And indeed, despite the somewhat laborious cooking process, the jam turns out to be quite exquisite. I strongly advise you to cook this truly royal treat.

Ingredients:

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

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

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

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

Gooseberry jam with walnuts

Not every housewife dares to cook this rather laborious jam. But your efforts will be appreciated by those who try this, no less regal, treat.

Ingredients:

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

Lightly toast the shelled nuts in a frying pan to bring out their flavor.
Cut the kernels to the size of the gooseberries.
Process gooseberries.
Carefully cut off the top of each berry and remove the seeds, as in the previous recipe. They can be added for flavor to compote from other berries or fruits.
Place a piece of walnut on each berry.

Make syrup from water and sugar. Let it boil for 5 minutes.
Fill the stuffed berries with hot syrup.
Boil for 5 minutes after boiling.
Allow the mass to cool overnight (10-12 hours).
After this time, cook over low heat until tender.
Roll hot.

You can start gooseberries with the whole family. Kids love to stick walnut pieces into berries!

Recipe for gooseberry jam with oranges and lemons without boiling and without seaming

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

Ingredients:

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

Process the gooseberry.
Wash the oranges and lemons well, leave them in hot water for a couple of hours to remove the bitterness of the zest.
Pat the citrus fruits dry with paper towels and cut into small pieces along with the zest. Remove bones.
Using a meat grinder or blender, grind gooseberries and citrus fruits.
Put the mass into the prepared container and sprinkle with sugar.
Mix everything well.
Wait for the sugar to completely dissolve in the juice. You can stir occasionally to speed up the process.
Spread the finished mixture into prepared jars and close with nylon lids. Store in the refrigerator or other cool place.

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

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

Ingredients per tab:

gooseberries - 700 gr.;
sugar - 500 gr.

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

ADVICE:

Do not increase the amount of ingredients. Jam can overflow and cause you a lot of trouble.
You can cook in one step by setting the "Extinguishing" program for an hour. But cooked in three doses, it seems to me, is better: the berries do not boil so softly and the jam turns out to be more pleasant both in taste and color.

Enjoy your meal!

Tell VK

Gooseberries have antioxidant properties that keep us young and healthy.
Housewives save berries for the winter in various ways. Some make marmalade, jelly and marshmallow. Someone freezes whole fruits, and of course, they make jams. About, how to cook royal andemerald gooseberry jam with cherry leaves for the winter our article will tell.
Often this type of delicacy is used to increase immunity and the body's defenses, for diseases of the kidneys, heart and gastrointestinal tract. It is called differently: "emerald", "royal" and "royal".
There are a huge number of recipes for gooseberry jam. Thanks to various additives, jam acquires additional taste characteristics. Experienced housewives, in addition to sugar and berries, often add lemons and oranges, cherry leaves and even nuts.
Consider a few simple recipes gooseberry jam, which will help to easily prepare this berry for the winter.

Royal gooseberry jam (emerald)

This is a classic recipe. This royal or emerald gooseberry jam has such a name because of its rich green color. A cherry leaf is added to it, thanks to which this color is obtained. Cherry leaves also help to preserve all the beneficial properties of the berries and give the delicacy an exquisite aroma.
Ingredients:

1 kg of gooseberries;
1 kg of sugar;
300-400 g of cherry leaves;
3 glasses of water.

Cooking:

cherryleaves soaked in cold water in a bowl.
They are sent to the fire, after boiling they languish for 5-10 minutes.

Important! Berries must be pierced with a toothpick before pouring them into the basin so that they do not burst from the temperature.

Berries are added to the dishes with leaves, it is undesirable to use a slotted spoon for mixing, so as not to violate the integrity of the berries, so the basin with the workpiece is shaken or scrolled so that the mass does not burn.
Leaves cover the workpiece and leave for a period of 6 to 12 hours.

Advice! The more cherry leaves used, the brighter and more emerald there will be gooseberries.

After the specified time, it is necessary to select the berries with a slotted spoon, and add sugar to the basin.
Bring the syrup to a boil and pour the gooseberries into it.
In order for the berries to remain whole, it is necessary to cook them over low heat. Strong bubbling of jam can damage the gooseberry skin.

There are two cooking options:

In the first jam, cook over low heat for 20 minutes and pour hot into jars.
The second option is to boil for 5 minutes on the lowest heat 3 times with intervals of about 5-6 hours between cooking.

Jam is twisted directly with cherry leaves. The delicacy cooked by the first method turns out to be viscous, retains its beneficial properties, the berries have a spicy taste and a summer fruity aroma!

Watch the video! Emerald Gooseberry Jam

simple recipe"five-minute"

This five-minute recipe is suitable for those who like to do everything quickly. The berries are amenable to minimal heat treatment, so they retain all the useful vitamins in amber-colored jam.

Ingredients:
1 kg of gooseberries;
1 kg of sugar;
· 1 glass of water.

Cooking:

The berries are carefully sorted, washed and cut off the tails.
Someone prefers to leave short tails or twigs, so the gooseberry looks very beautiful in the finished dish.
Berries are poured with a glass of cold water, put on fire and wait for boiling, boil for 2-3 minutes.
After that, sugar is poured, gently mixed so that the berries are not damaged, but remain intact.
Bring to a boil and simmer for 5 minutes over low heat.
Pour into sterilized jars.

Such a "quick" jam is best stored in a cold cellar or in the refrigerator.

Jam gooseberry with orange without cooking

A rather unusual version of cooking that is not boiled. This delicious and fragrant gooseberry and orange dessert will appeal to all the sweet tooth.

Ingredients:
1 kg of gooseberries;
2 pieces of oranges;
1 kg of sugar.

Cooking:

The berries must be sorted out, washed, doused with boiling water in order to sterilize them and pass them through a meat grinder.
Wash the oranges well, they will be used together with the skins. They are cut into slices, the seeds are taken out and passed through a meat grinder.
You can repeat this procedure 2 times, then the jam will be softer and more tender.
Pour sugar into the resulting mass in portions, mix thoroughly so that it is completely dissolved. You should leave the resulting mass for a while so that the sugar is completely dissolved.
The finished dessert is poured into sterilized jars.

Advice! Jam that has not been cooked should be stored in the refrigerator or basement.

Watch the video! Jam without cooking with gooseberries and oranges

Recipe with walnuts

This recipe can be safely called "royal". It is easy to prepare, and everyone will like the taste of delicacies.

Ingredients:

1 kg of green or pink gooseberries;
1⁄2 cup walnuts;
1.5 kg of sugar;
0.5 l of water;
1 star anise.

Cooking:

The colors of the berries that will be used for jam are not critical, the main thing is that they are dense and whole.
Nuts should be peeled and roasted in a dry frying pan, stirring thoroughly so that they do not burn.
All tails and twigs are removed from the gooseberries, washed and thrown into a colander so that the water is completely glass.
The next step is laborious, but worth it, because carefully cooking will surprise you with its taste. The berries are cut on one side to pull out the black seeds with a pin or hairpin. It is necessary to do this procedure with each berry.
Next, gooseberries are started with a piece of walnut and transferred to another bowl.
To make syrup, mix water and sugar. The syrup should be boiled until the sugar is completely dissolved.
The berries are poured into the syrup very carefully, mixed and left in the refrigerator for 24 hours to infuse.
After that, put the jam on a slow fire, add an asterisk of dry star anise and boil for 10 minutes, constantly stirring.
Hot jam is poured into pre-sterilized jars, rolled up and turned over until completely cooled.

They store it in any convenient place, and serve a royal delicacy to the table for any identity and tea drinking.

Watch the video! Gooseberry and walnut jam

In contact with

This year I have a large harvest of gooseberries in my dacha. And it pleases friends! I hope everything is fine with you with these berries, because the summer was a success? What do we do? It is not possible to destroy everything on the bushes, even the guests will not be able to cope. And the neighbors are doing well too! That's right, we will cook gooseberry jam, tasty and healthy, and there are already proven recipes from classics to exclusives.

A little about the berry itself (maybe someone does not know). Gooseberry is a small sweet and sour berry that grows on bushes, enriched with a huge amount of vitamins.

And now we’ll talk about how to cook gooseberry jam quickly, which you can eat right away, or you can prepare in reserve for the winter. And for those who already make jam and sweet jams from berries, I will simply share recipes for making gooseberry jam.

I’ll tell you how to quickly and easily prepare different delicacies from these healthy berries in different ways.

We are preparing:

Kilogram of gooseberries.
A kilogram of granulated sugar.
A glass of any freshly squeezed fruit or a specific fruit (apple, pear, orange, etc.) juice (can be replaced with plain water).

The process of harvesting goodies will be as follows:

First of all, we prepare the berries, they should be washed, and the existing black tails should be removed from each. There should not be stalks in the products, if they come across somewhere, they must be removed.

Now put the berries in a large saucepan, cover with sugar and send to the fire. After boiling the mass, cook it for exactly five minutes and you're done.

During the cooking process, be sure to remove the foam formed on the surface. In this case, the jam will turn out to be transparent and beautiful, and if you leave the foam, the finished product will be more cloudy.

Pour the resulting mass with boiled juice (you can, by the way, buy juice at the store, but at the same time try to take the one with the least amount of preservatives and additives) or water.

Stir and immediately pour into pre-sterilized and dried jars. We cork and let the sweets cool in the room.

Useful information! You can prepare such jam in a slightly different way. First, stir the juice and sugar in a container until completely dissolved. Then add this ready-made syrup to the berries and cook for the same five minutes. If you want the dish to be more liquid, cook more of this syrup.

Take for cooking:

4 kg. gooseberry.
1 lemon.
2 glasses of water.
2 kg. Sahara.

How to make delicious gooseberry jam - step by step

Rinse the berries and pass them through a meat grinder, you can chop with a combine or blender. Squeeze the cake, but do not throw it away, but transfer it separately to a small container, which can then be placed on the stove.

According to the same principle as gooseberries, but without separating the juice from the cake, turn the lemon into mashed potatoes (you can use it together with the peel, or you can cut it off), mix both masses and put on fire.

Pour the ingredients with water, boil.

Strain the composition, squeeze out the cake and it can be thrown away.

In the resulting juice, add the one that remained after squeezing the gooseberries, add sugar, stir, cook for ten minutes, without stopping stirring the ingredients.

We leave the jam in the pan, covered with gauze or newspaper until the next day.

The next day, put the brew on the fire again, bring to a boil, and then cook for forty minutes at the slowest heat, stirring the food and removing the foam that forms from the surface.

Again, remove the jam from the stove, cover, leave for 24 hours.

On the third day, the mass should be boiled after boiling for another ten minutes and can be poured into jars. Let me remind you that they must be clean and sterilized.

If the density of the jam does not suit you and it seems to you that the treat should be thicker, then just boil the mass a little more on the last day, to the density you need.

You can serve this gooseberry jam with tea, with any shortbread cookies or white bread, or you can use it for making pies, as fillings for various pastries, etc.

Cooking gooseberries with gelatin and cinnamon - harvesting for the winter

You will need to take berries and sugar in equal proportions. For example, if you have prepared 2 kg of berries, then the same amount of granulated sugar should be prepared, etc. Plus, for each kilogram of these products, 100 grams of gelatin, a cinnamon stick or a pinch of ground and a glass (250 ml) of water.

The cooking process will be as follows:

We make syrup from sugar and water, just boil and stir the loose ingredient in the liquid.

Put the berries washed and peeled from the tails to boil for ten minutes (when cooking, be sure to mix gently with a spatula, try not to damage the integrity of the product).

Mix both of the above ingredients, add cinnamon and gelatin (pre-dissolve in warm water, but not necessary), send back to the stove and now boil for 5-7 minutes.

While still hot, gooseberry jam is packaged in jars and rolled up or sealed with screw caps. When the delicacy has cooled, put it in the refrigerator or cellar. For the winter you are provided with sweets.

I caught a cold, suddenly you or a child, banged such gooseberry jam with walnuts with tea for the night. I received a good dose of vitamins and nutrients and in the morning, like a cucumber for work. Well, the kids go to school.

List of ingredients for magic jam:

Gooseberries green or blue - 2 kg.
Walnuts (kernels) - 0.5 cups chopped or a glass of whole.
Sugar - 2 kg.
Cherry leaves - 6 pcs.
Water - litre.

This jam is best prepared from elastic, slightly unripe berries, then in a jar they will look very beautiful and appetizing, plus they will give a special sourness to the jam.

How to make gooseberry jam with nuts - a healing grandmother's recipe

We divide the walnut kernels into parts with our hands, whoever likes it smaller, should detail it with a knife into smaller pieces.

We fill the leaves of the cherry tree with well or spring water, put it on the stove, let it all boil. We set aside the broth and let it cool, after which we take out the leaves and throw them away.

We sort out the berries, wash them and dry them a little.

In each gooseberry, we make a hole in the middle with a toothpick, put a piece of walnut into it. You should get stuffed berries, but if you are too lazy to do such a procedure, then you can not start, but use it as is.

At the same time, I want to note that although these actions and painstaking work, it will turn out yummy, you just lick your fingers.

We spread the berries with the filling in a saucepan, add the remaining nuts to them, mix.

Pour granulated sugar into the cooled broth, stirring the syrup, cook it until it boils and the sweetener is completely dissolved.

Pour hot syrup straight from the fire, mix, cover with newspaper and set aside for a day.

The next day, let the ingredients that are slightly frozen, soaked in syrup, boil, and after boiling, boil the treat on the slowest fire for ten to twelve minutes.

We sterilize the jars, lay out the slightly cooled broth in containers and close it. We store the prepared sweetness in the cellar or simply in any convenient dark and cool place. In a conventional refrigerator, jam prepared in this way can be stored until the next berry season.

A set of necessary ingredients:

A kilogram of sugar and the same amount of gooseberries.
Two citrus fruits (we use oranges this time).
0.5 cups of natural orange juice (if desired, you can replace it with plain clean water).

If oranges are too sour, then the amount of granulated sugar should be slightly increased.

Follow these steps to make jam

Pour boiling water over oranges, peel them, leaving the peel, twist with a meat grinder.

Just as with citrus fruits, do with gooseberries, mix both ingredients.

Pour everything with sugar, boil over low heat for 12 minutes, remove, pour juice, mix, let cool.

Bring the mass to a boiling state again, pour the boiling products into jars, roll up. At the same time, the containers must be sterilized together with the lids.

When cooking, be sure to remove the foam that forms on top and mix the ingredients. It is best to consume such jam no earlier than 1.5 months after its preparation, then the treat acquires a richer and brighter citrus taste.

Royal, transparent gooseberry jam (video)

Be sure to try this jam recipe. And the truth is royal, emerald color and awesome taste.

Another theme! Gooseberry jam prepared in this way can be poured into any molds and frozen. Such a frozen jam, in the future, before serving, I recommend defrosting a little. And successfully served on sultry hot days as a delicious healthy ice cream. In addition, such jam can be used to prepare refreshing fruit drinks and compotes, a variety of pastries and desserts.

Go ahead, friends, everything is in your hands. I gave direction, experiment.

Good luck and all the best!

Good afternoon friends!

I continue the selection of articles from the “Sweet Life” series, and today gooseberry jam is next in line. The best, most delicious and simple recipes for preparing this beautiful emerald berry for the winter.

And if this jam is made in combination with citrus fruits, nuts, with the addition of fragrant cherry leaves, then it will justify its name - royal and royal, emerald and malachite.

You can also make white jelly and marmalade from gooseberries, and gooseberries in their own juice are very tasty. If you are interested, write in the comments.

How to cook gooseberry jam with whole berries for the winter

In order for us to get a sweet dessert with whole berries, we select unripe and green ones so that they do not boil in syrup. And we will eat fresh ripe gooseberries, and what remains, we will freeze for the winter or cook jam or marmalade.

Ingredients:

gooseberries - 1 kg
granulated sugar - 1.2 kg
water - 1-2 tbsp.
vanillin - to taste

Cooking:

Wash the berries well and remove the stems. If they are small, we will cook them whole, and cut them into large ones, and carefully remove the seeds through the incision.

We wash the berries again, put them in a saucepan, pour cold water over them and let them stand for 6-8 hours.

Then we drain the water, but do not pour it out, we will need it to prepare the syrup. Dry the berries in a colander.

Cooking syrup. Dissolve sugar in two cups of water and bring to a boil. Boil the syrup for 5 minutes and dip the berries into it. Leave until completely cool.

Bring the jam to a boil, cook for 5 minutes, cool and stand for 8 hours so that the syrup penetrates into the pulp of the fruit. And the strength of the syrup will increase gradually, with each cooking.

The third time, cook for 40 minutes, until the desired density, and to improve the taste, add a little vanillin.

After each cooking, put the pot with jam in a bowl of cold water to cool, otherwise it loses its beautiful emerald color to brown-brown. Under no circumstances should you cover it.

Pour hot gooseberries into dry sterile jars, roll up the lids. Turn upside down until completely cooled.

The most delicious royal gooseberry jam with cherry leaves and walnuts

Ingredients:

gooseberries - 1 kg
granulated sugar - 1 kg
cherry leaves - 100 gr.
vodka - 50 gr.
water - 200 ml

Cooking:

Wash the gooseberries well and dry them on a clean linen towel. Also wash the cherry leaves. We cut off the "tails" and stems of the berries.

We arm ourselves with royal patience and make small cuts on each berry and very carefully remove the seeds so as not to make a hole through the berry.

Dry the walnut kernels in the oven and break into small pieces that fit inside the gooseberries.

Fill the berries with nuts.

Cooking syrup. Pour water into a container, put half the sugar and cherry leaves.

Dip the berries and nuts into the boiling syrup, cook for 5 minutes, then cool very quickly by placing the container in a bowl of cold water. Soak in syrup for at least 5 hours.

Then cook repeatedly in 2-3 doses for 5 minutes in boiling syrup, adding sugar, and after each dose, stand for 5-6 hours. After each cooking, the jam must be cooled quickly.

Keep the finished delicacy for 5-6 hours, and then pack it cold in sterilized jars, cover with a circle of paper moistened with vodka and tie tightly with twine.

We store in the refrigerator.

A simple recipe for gooseberry jam in a slow cooker video

Marina Lomaka will introduce us to this recipe. Cooking time 2 hours.

We will need:

gooseberries - 1 kg
granulated sugar - 1 kg
water - 200 ml

Recipe for emerald gooseberry jam

We will cook emerald or malachite jam according to the old technology, as my grandmother did. After a quick previous preparation in a slow cooker, this process may seem more time consuming and complicated. But if you have enough patience and time, then you will proudly put a real gooseberry emerald on the table.

Ingredients:

gooseberries - 400 gr.
granulated sugar - 800 gr.
cherry leaves - 50 gr.
spinach leaves - 50 gr.
wine vinegar - 200 ml
water - 300 ml

Cooking:

Select unripe, green, smooth fruits. Sort and remove from stems, blades of grass and green bugs. Rinse well.

Remove tails and noses, remove seeds.

Put in a clay pot, shifting the berries with cherry leaves and spinach leaves, pour wine vinegar, close the lid and put in a hot oven overnight.

Then take out the gooseberries and put them in cold water with ice, after an hour change the water and boil the berries in it once.

Drain boiling water. Berries again pour into cold water with ice, for 10-15 minutes. Then put the berries on a sieve. Rapid cooling contributes to the preservation of color, which gives the emerald color to our jam.

When the water drains, lay the gooseberries on a towel, let dry and weigh.

Prepare the syrup, boil, remove the foam. Pour the berries with ready-made syrup and leave for 5 hours. In the next 2 stages, drain the syrup, bring to a boil and pour over the berries. To stand, during this time the berries are well saturated with syrup.

At the last stage, put the cooled jam on the stove, bring to a boil, and cook until the gooseberries become transparent. Constantly remove the foam, do not interfere, but shake so as not to damage the berries. You can put a piece of vanilla in the syrup.

We recognize readiness with the help of a drop - drop syrup on a dry saucer, if it does not spread, then our dessert is ready.

Boiling pour into prepared sterilized jars. Turn upside down, wrap with a blanket and leave to cool completely.

The recipe for "cold jam" from gooseberries without cooking

Peel the gooseberries, rinse well and let the water drain, throwing them into a colander.

Then pour the berries with sugar and mix well with a blender.

Pour into clean, dry jars. Keep refrigerated. It turned out to be a delicious dessert.

5 minutes - a simple recipe for gooseberry jam with oranges for the winter

The combination of gooseberries and citrus fruits is not only a “vitamin explosion”, but also protection against seasonal colds. I offer an interesting and simple recipe for gooseberries and oranges for the winter.

Ingredients:

gooseberries - 1 kg
granulated sugar - 1 kg
large orange - 1 pc.
water - 200 ml

Cooking:

Rinse gooseberries under running water, dry on a linen towel, cut off the tails and stems.

Wash the orange, cut into slices, remove the pits. You can also use orange zest or peel.

Place prepared gooseberries and sliced orange in a large bowl. Grind everything with a blender until smooth.

Put the resulting mass into a cooking container, add sugar and water, mix. Bring to a boil and cook for 5-7 minutes. Then remove from heat and leave to infuse overnight.

After insisting, put on fire, bring to a boil and cook for 5-7 minutes.

We pre-sterilize jars and lids for conservation. We lay out the boiling jam in jars and roll it up. After cooling, they can be taken to the cellar, we will enjoy an amazingly tasty and fragrant gooseberry dessert with an orange “note” all winter!

R.S.

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