Royal gooseberry jam. Royal gooseberry jam royal recipe

Rhubarb is rightfully considered the king of the spring garden. This is a luxurious plant in every respect. real treasure useful substances. And most importantly, the first harvest of juicy sour petioles can be harvested already in May, when there is still so little time to grow edible in our gardens. Today I looked, and my kut has already thrown out the flower arrows. I urgently cut the petioles, in the evening I will cook compote and royal jam.

If you have a lot of rhubarb, then you should make preparations now, because the heat and the approaching summer will make royal delicacy harmful - the content of oxalic acid will be too high. In addition to the traditional, truly royal jam, rhubarb can be used to make jam, jelly, compotes and even marmalade, stuffing for pies. However, for pies, I cut rhubarb, blanched and send it to the freezer.

For blanks, it is better to use petioles of medium thickness, carefully cleaning them from below and cutting them off at the leaf plate. If the skin is not hardened, then it is better not to peel it, because it is it that retains the aroma and taste of rhubarb well, and there are even more biologically active substances in it than in the pulp. The skin during processing prevents the release of not very useful oxalic acid. The rough skin, along with the fibers, can be easily peeled off with a potato peeler.

Royal jam

Young tender petioles (1 kg) rinse, remove coarse fibers, cut crosswise into pieces 1-1.5 cm long, rinse cold water, then blanch in boiling water for 1 minute, rinse again with cold. Only after that pour hot syrup prepared from 1 liter of water and 1.5 kg granulated sugar. Put on low heat, bring to a boil and cook for 2-3 minutes. Then remove from heat and let it brew for 30 minutes, boil again for 2-3 minutes and insist. So repeat 3-4 times, and during the last cooking add 2 cm cinnamon sticks. Remove the cinnamon from the cooled jam and pour the jam into dry, clean jars.

Jelly

Rinse 1 kg of peeled petioles and chop coarsely. Pour 2 liters of water and cook until softened, then add 650 g of sugar, bring to a boil and cook for 100 minutes. Strain and rub through a sieve. Add gelatin to the broth (10 g pre-soaked in 200 ml of water), 3 drops vanilla essence(or sachet vanilla sugar) and bring to a boil over very low heat. Remove from fire and pour into glass jars or flat plastic containers. Cover with a linen napkin and put in a cold place. Sprinkle frozen jelly powdered sugar, tie parchment paper and store in the refrigerator.

Jam with lemon zest

Peel 1 kg of young rhubarb stalks, cut into slices, pour 750 ml of boiling water and cook for 8-10 minutes. Then drain the broth, dissolve 1.5 kg of sugar in it and boil the orphans. Grind the rhubarb with a blender, add to the syrup and cook over low heat until tender. 3 minutes before the end of cooking, add the finely grated zest of 1 lemon. Pour hot jam into sterile hot jars, close with polyethylene lids and store in a cool, dark place.

And I will cook such a compote in the evening

Rinse peeled rhubarb petioles (5-6 pieces), cut into pieces 1.5-2 cm long and pour cold water for 1-2 hours. AT three-liter saucepan boil water by adding 150 g of sugar, 10 pieces of cloves, 5 pieces allspice and a piece of cinnamon bark. Drain the rhubarb in a colander, drain and place in boiling water. Bring to a boil, cover with a lid and remove from heat. After 2 hours, you can add ice and drink at your pleasure.

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

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

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

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

Then bring to a boil, boil and cool.

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

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

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

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

Gooseberries grow in almost every garden. If you returned from your summer cottage with a full basket of this berry, the question is: “What to do with it?” you should not have. Of course, cook gooseberry jam! The only question that every housewife has to solve is: “What kind of jam to cook: royal, royal or emerald?” We will tell you how to make gooseberry jam for the winter in three ways. popular recipes, show delicious photos and educational video.

Cooking gooseberry jam

Before starting the process, you need to familiarize yourself with some of the nuances of how to cook gooseberry jam at home. Features of preparing goodies from this berry are as follows:

Unripe berries are best suited for harvesting.
Harvesting this berry for the winter is a painstaking task: sugar practically does not penetrate into whole gooseberry fruits, and therefore, before cooking the delicacy, each berry must be cut, pierced or the seeds removed through an incision on one side.
Most delicious jam obtained from sour and elastic fruits.

Now it remains to prepare jars in which the delicacy will wait for the winter, and choose recipes for gooseberry jam.

Royal gooseberry jam with walnuts

There is a lot of speculation about the name of this delicacy. Some believe that such a laborious process of preparing berries, which involves royal jam, was carried out only on the occasion of the royal feast. Others are sure that the name is due to the fact that only the best fruits are selected for delicacy, and the gooseberry itself is called the royal berry. We will not go into etymology for a long time, but will quickly proceed to the royal recipe with walnuts. For it you will need:

A kilogram of green gooseberries.
A glass of walnuts without shells.
Cherry leaves, they will help preserve the characteristic color of the fruit and add flavor to the dessert.
Pure water - 2 cups.
Sugar - a kilogram or a little less.
Vanilla.

Step by step instructions for self cooking next:

It is better to start the process in the late afternoon, since royal jam is not a matter of one day, in the morning you will have to continue cooking. We wash our berries and dry them.
Then we get to the hardest part. stage - preparation berries. It was difficult for the royal cooks, but you, unlike them, have an incentive: not some king will eat jam with walnuts, but you and your family members. For business! Each berry must be pierced with a thick knitting needle and squeezed out its contents into a separate container.
We take a large container and lay out the prepared fruits in layers, alternating them with layers of clean cherry leaves.
We fill our future jam with cold water and put it in a secluded place where the berries will stand for 8 hours.
If you started cooking the dish in the evening, in the morning we continue to work on our preparation: now you need to drain the water and place a piece of nut in each berry. To simplify the stuffing step, you can use a pin.
We start cooking the syrup: mix all the available volume of water and sugar, add a vanilla stick.
When the syrup starts to boil, we send stuffed fruits into it, do not forget to remove the vanilla stick from the syrup.
Let the delicacy boil for 15-20 minutes over low heat, stirring constantly.
Then you can pour the royal jam into jars. Let them stand for about 5 hours until they cool completely, and then put the jars in cool place where you usually store blanks for the winter.

Having cooked your first royal jam, you may be upset, as some of the nuts will fall out of the berries during the cooking process. To simplify our task and avoid disappointments, we make it easier: we send the nuts to the syrup just along with the gooseberries.

Emerald gooseberry jam with lemon

Emerald jam with lemon is considered the simplest and most unpretentious to prepare. If you want to quickly get rid of the existing gooseberries, we recommend that you take note of this recipe. It will require the following components:

Gooseberries - half a kilo.
Lemon - 1 citrus.
Half a kilo of granulated sugar.

A simplified cooking scheme looks like this:

Cut the lemon into small pieces.
Wash gooseberries and pat dry with paper towels.
Cut off stems from berries.
We take a meat grinder and wipe the nose of the royal cooks who fiddled with berries for days: a couple of minutes and all the available gooseberries, along with lemon, acquire the desired look and texture.
Right in the saucepan in which your emerald jam from gooseberries, mix the citrus-gooseberry mass with the prepared volume of sugar.
Leave the mixture for half an hour for the sugar to dissolve.
Then we put the saucepan on the stove and cook the emerald jam for 20 minutes over low heat, stirring with a spoon.
Pour the delicacy into jars while it is still hot.

This delicious recipe it will take you a minimum of time, and the result, which is not inferior in usefulness to complex variations in the preparation of the workpiece, will sweeten winter evenings for you and your household.

Royal gooseberry jam without cooking

Gooseberry jam recipes are varied, each housewife has her own secrets and tricks. Next recipe gooseberry delicacy without cooking will preserve all the benefits of the fruit and the richness of taste. To make no-boil Royal Jam, you will need:

Gooseberries - half a kilogram.
Two medium oranges.
A little less than a pound of sugar.

The process of the birth of royal delicacy in stages looks like this:

Traditionally, we wash and dry the fruits, cut off the tails from them.
Cut the orange into small slices.
We skip berries and citruses through a meat grinder.
Add sugar to the mixture and stir.
Now the mass should stand for a while so that the sugar is completely dissolved. Optimal time 3-4 hours.
After that, the royal delicacy can be sent to jars, and jars to the refrigerator shelf.

If you are inspired by recipes, start simple, and after trying your gooseberry masterpiece, you are sure to venture into more laborious variations. Good luck with your sweet experiments!

Video: DIY gooseberry jam

The favorite delicacy of many sweets is jam. And the most delicious beautiful jam- This is a royal gooseberry. It is also called "Royal" or "Emerald". Who would have thought that such an inconspicuous, not very tasty and sour berry could make such an amazing delicacy?!
Cooking royal gooseberry jam is not a quick and laborious task, it will require a lot of time and patience from you, but since the result will be simply delicious, everything else fades into the background.

Taste Info Jam & Jam

Ingredients for one brew of jam, from which 1.5 liters of jam is obtained.

gooseberries - 7 cups (the rest of the ingredients are calculated for 5 cups of peeled berries)
granulated sugar - 7 cups
cherry leaves- 15 × 20 pcs.

How to make royal gooseberry jam

Much attention in the preparation of royal gooseberry jam is given to berries. Unlike all other jams, for which the berries must certainly be ripe, gooseberries must be unripe, dense, green and sour, but already full in size.
We will assume that you have already picked gooseberries and are not badly injured.
Put the berries in a colander and wash thoroughly with cold water.

Using scissors, remove the stalk and the remains of the color from each berry (that is, cut off the tips on both sides).
Cut the fruit in half with a knife. If desired, you can cut off a small part of the berry on one side, but it will be more difficult to clean from the seeds.

Using a small spoon or the edge of a knife, carefully remove all the seeds, leaving a thick, fleshy wall. Put the peeled berries in a glass.

Continue peeling the gooseberries until you have 5 full glasses.

Put the berries in a large saucepan, add 10-12 cherry leaves and pour boiling water over. The water should only slightly cover the berries.
Leave to infuse for 8-10 hours or overnight.

Pour 7 cups of granulated sugar into the basin in which the jam will be cooked.
Measure out 2 cups of marinade (gooseberry infused water) and pour it over sugar.

Taz put on medium fire and, stirring occasionally, bring the sugar syrup to a boil. Boil for 10 minutes after boiling.
Throw the gooseberries in a colander to drain the remaining liquid, discard the cherry leaves, put the berries in syrup.

Cook over medium heat for 20 minutes, skimming off any foam that forms.

10 minutes before the end of cooking, add 5-7 fresh cherry leaves, which will give a special delicious flavor jam (do not remove these leaves, they should remain in the jam).

Depending on your preferences, the color of royal jam can vary from light amber to caramel.
I recommend putting the finished jam in a cool place so that the syrup becomes even more transparent.
Then pour into prepared sterilized jars and close tightly with lids.

It is necessary to store royal gooseberry jam in the refrigerator, and use it on cold winter evenings with special pleasure and pleasant memories of a sunny summer!

The harvest of berries is just around the corner, and now it is worth preparing for the processing of their surplus so that summer vitamin products save for winter. Among such garden gifts are gooseberries. The famous royal gooseberry jam is only a small part of what can be prepared from it in the winter. Use our tips, and you will be grateful for this berry throughout the year.

GOOSEBERRY BLANKS

In Russia, they began to breed, eat and process gooseberries much earlier than in Europe, back in the 11th century. It grew in abundance in the monastery gardens, and then in the estates. Yes, and gooseberry blanks also appeared a very long time ago. After all, these berries sweet and sour taste, which is piquant with organic acids, provides support to the entire body. In addition to nutrition with vitamins and microelements, they protect against blood clots and oncology, work as antidepressants and improve blood composition.

TSAR'S JAM FROM GOSEBERRY

Perhaps not a single jam has such majestic names as jam from this green berry: emerald, amber, royal or royal gooseberry jam. And these names really correspond to a real recipe. unique jam. For a successful result, it is important to take into account the characteristics of gooseberries. One side ripe berries begin to actively boil at a temperature of 80 0C, on the other hand, they are quite rigid, almost impermeable to liquids, including sugar syrup, skin. Therefore, for elite gooseberry jam, they take green, unripe, elastic, sour berries, which have reached the size characteristic of a particular variety.

Royal gooseberry jam, preparation. Wash 1 kg of green berries, remove twigs and flower residues. Cut or cut off the nose of each berry and remove the seeds with a coffee spoon handle or a hairpin. Rinse the peeled berries to wash off the "lagging behind" seeds, pour fresh water, close and leave in the refrigerator for 5-6 hours. Drain the water, pour 3 cups of this water into a saucepan, put a handful of washed cherry leaves and a pinch citric acid, boil for 3-5 minutes, avoiding browning of the leaves, filter into a saucepan. Pour 1.5 kg of sugar into the cherry broth, boil the syrup. At the end, pour 50 ml of vodka and add 0.5 tsp. vanilla. Turn off and immediately pour into the berries, stand for 8 hours, periodically shaking in a circular motion. Drain syrup through a colander, boil for 5-7 minutes without removing from heat, pour berries into it and cook for 3 minutes from boiling with berries, stand for 8 hours, shake 2-3 times during this period. Then boil the classic way in 2-3 doses for 5 minutes with an interval of 5-7 hours, each time quickly cooling. Pour hot gooseberry jam over sterile jars and roll up or cool quickly, pour into dry jars, refrigerate.

You can prepare berries for royal gooseberry jam in other ways, for example, layer them with cherry leaves, pour water with them and refrigerate or immediately pour ready-made cherry broth before cooling. Sprinkle the peeled berries with vodka, mix thoroughly and put in the freezer for half an hour, and then in the refrigerator overnight. These manipulations are necessary to preserve the bright green color.

100–150 g are added to the exquisite royal gooseberry jam for the same amount of berries. walnuts without shell and partitions. They must be chopped and quickly fried in a dry frying pan, cooled, and a piece of walnut is put in each berry, then the berries with the filling are poured with water according to the main recipe.

SWEET GOOSEBERRY BLANKS

Regular gooseberry jam. Sort 1 kg of berries and make several punctures with a toothpick on each berry. Sprinkle berries with vodka, 2-3 tbsp. l., put in the refrigerator for 5 hours closed container. Boil syrup from 200 ml of water and 1.3-1.4 kg of sugar, omit the berries. Switch off immediately, shake, cool. Drain the syrup, boil and pour the berries into it again, cook until cooked, shaking and removing the foam.

gooseberry jam and garden berries, raspberries or currants. Sort, wash and chop 700 g of gooseberries, wash and dry 300 g of garden berries. Make a syrup from 1.2-1.3 kg of sugar and 1.5 glasses of water, pour a mixture of berries over it, let it boil and, with low heat, stirring, cook completely in one go.

Orange gooseberry jam. Scald 2 oranges, chop and chop with a meat grinder or grater together with the skin. Peel 1.5 kg of berries from stems and flowers, wash, chop with a blender. Mix crushed oranges and gooseberries, pour 1.5 kg of sugar, stir and cook for 15–20 minutes from the start of a full boil, stirring. Arrange in jars, sterilize and roll up, wrap for slow cooling, store in the cold.

Raw gooseberry jam preserves everything biologically active ingredients fresh berries. It is used as a condiment or sweet sauce to any dishes, cheesecakes or meat. Wash, dry, unripe gooseberries with soft seeds, grind with a mixer-mug or meat grinder, mix with the same amount of sugar by weight, 1:1. After dissolving the sugar, arrange in prepared jars and refrigerate.

COMPOTE FROM GOOSEBERRY

The simplest and quick blanks from gooseberries - these are compotes. But when preparing them, as well as when cooking gooseberry jam, one must remember about the thick skin and the ability to boil quickly at high temperatures.

Winter gooseberry compote. Fill jars with large chopped berries to the top and pour cold syrup (1 l of water / 300-400 g of sugar) up to the shoulders. Put in cold bath, heat it up to 80–90 0С, sterilize at this temperature liter jars 20 min, 3-liter - half an hour, roll up.

Concentrated gooseberry compote. Chop clean and sorted berries and fill jars tightly with them, shaking and tapping so that a lot of berries enter. Pour slightly warm syrup into jars (0.5 l of water / 0.5 kg of sugar), give a little time to soak the berries with syrup and put in a warm bath, heat and sterilize for 20 minutes at 80–90 0C, roll up. In winter, such compote can be diluted or sauces can be prepared on its basis.

VEGETABLE JUICES - VITAMIN PREPARATIONS FROM GOOBERRY

Juice, especially homemade juice natural products, perfect way fill daily menu vitamins and microelements. A glass of juice, drunk before lunch, will help the complete absorption of fats, proteins and fiber. Gooseberry juices are prepared according to the same scheme: ripe berries are mixed with vegetable or fruit juice, boiled until softened, mashed, re-boiled and preserved in the traditional way.

Pear juice with gooseberries. Proportions: 1.5 kg of berries and 2 liters pear juice, freshly squeezed.

Juice with gooseberries and zucchini. Proportions: 1 kg of gooseberries, juice from 1 kg of zucchini and 1 tsp. with a slide of dill seeds added during the second boil.

Carrot juice with gooseberries cooked a little differently. Boil 1–1.2 kg of berries with 0.5 l of freshly squeezed zucchini juice. Wipe, pour another 0.5 l squash juice and 1 l carrot juice, if desired, pour a glass with a slide of sugar, cook for 5 minutes and preserve.

UNSWEETED GOOSEBERRY BLANKS

Historically, in Europe, gooseberries were used to make seasonings, in England - to fish, and in France, Holland and Germany - to meat and poultry. For them, as well as for juices, they take ripe berries.

Sour All-Purpose Seasoning. Blanch 1 kg of pure berries in a small amount of water, wipe, mix with chopped head of garlic, add 100 g of chopped dill and 1 tsp. salt. Cook for half an hour on low heat. Store in the refrigerator in small jars.

Spicy seasoning for gooseberry meat. Mix 2 cups of garlic cloves, a cup of gooseberries, a small chopped horseradish root, half a bunch of dill and green onions and a few nasturtium flowers. Pass the mixture through a meat grinder, pour a glass of red currant juice, boil and pour into jars. Place a refrigerator for storage.

Obviously, these recipes are far from all gooseberry blanks that are available. Known methods for preparing puree, jelly and marmalade with high content pectin, gooseberry own juice or pickled. But still, the main preparation was and remains - royal gooseberry jam!