Gooseberry jam for the winter - good recipes for every taste. "Royal" gooseberry jam with cherry leaves

15.10.2019 Fish dishes

There are a lot of recipes, but I highlighted the most popular ones, those that the hostesses have been preparing for fame for many years.

The jam itself is obtained in a very beautiful color, which depends on the variety of your shrub. So, most often they take a green slightly immature gooseberry, then it really turns out to be emerald. And if you take ripe or red fruits, then his color will be amber.

Such a delicacy has been known since ancient times, many can remember how grandmothers seated the whole family at the table, armed everyone with spoons and the routine began. Because each berry was cut in half, then the seeds were removed by the cuttings. Moreover, it was important that the fruit did not burst. This action could go on all day.

In general, not everyone is ready to perform such feats for the glory of winter, so I picked up simpler cooking options and tell you how to make sure that the fruits after cooking are whole.

So, there are several options for making royal jam. As I described earlier, a few generations ago, each berry was cut and cleaned from seeds. That would be what it would look like.

Now modern housewives do not have time for this. Because you bring from the country house not just one kilogram of fruit, and sometimes the bill goes to buckets. Try it, clean every little thing! Moreover, when you need to do, and something else.

Therefore, we will simplify the process: just pierce the skin of each berry with a needle or a toothpick. Then the hot syrup will not tear it, but, and the fruit will remain intact.

For the same reason, we will prepare this delicacy on the principle of proofing, often it is also called "Five Minute".

Gooseberry - 2 kg
Cherry leaflets - 15-20 pieces
4 cups of water (1 cup \u003d 250 ml)
Sugar - 2.5 kg

First, prepare an infusion of leaves, for this we pour four glasses of water into the pan.

We spread the casting into it and let it boil. After that we lower the fire and simmer for 15 minutes.

We go to sort the berries, cleaning them from the tails. You can do this with nails, a knife or scissors.

Then we pierce each little thing with a toothpick. This is necessary so that the flesh absorbs the syrup and remains in bulk and whole jam. Otherwise, during the cooking process, the peel may burst, the flesh with bones will come out and the view of the jam will be cloudy.

During this time, our infusion was prepared by pulling out the leaves with a slotted spoon and set them aside.

And let the sugar drop into the liquid. We put on the stove and boil, stirring, so the sugar crystals dissolve faster.

So that the berry does not burst, pouring hot syrup is better to start with a mug or ladle. So the fruits will gradually warm up and remain beautiful.

We leave the pelvis with berry mass for 7 hours, and then put it on moderate heat and boil.

Stir very gently so as not to injure the fruit. Boil for 5 minutes and again leave it to stand for 6-7 hours. Then boil for 5 minutes. Cool again for 6 hours, and then add the cherry leaves.

Cooking for five minutes again.

And pour it into finished sterilized containers.

Emerald gooseberry jam for the winter

Everyone loves emerald gooseberry jam. Often it comes without any additives and has two main ingredients: green fruits and granulated sugar. These components are enough to make a delicious treat. And due to the fact that the berry contains pectin, it becomes as thick as jam.

Per kilogram of fruits you need:

water - 150 ml
1.3 kg of granulated sugar

We collect berries from the bush, sort them out and tear off twigs.

Rinse the fruits under warm water.

Now we make sweet syrupy water, for this we pour a third of a glass of water into the pan and dissolve a kilogram of sugar in it.

The less water, the consistency of the jam is thicker.

We begin to boil the syrup until the sugar is completely dissolved. And pour them our berries.

Turn on the slowest fire. And we languish for 10 minutes, stirring with shaking, without using a slotted spoon so that the softened skin does not tear.

And pour into sterilized containers.

How to cook royal jam with walnuts

In terms of complexity, the walnut kernel option beats all recipes. And I do not urge you to cook on it the whole bucket of berries. But, if you process at least a kilogram this way, then in winter you will get a new reason to praise and thank yourself for such a truly royal treat.

For aroma, you can add an inflorescence of star anise or cloves.

Ingredients:

Gooseberry green grade - 1 kg
Walnut Kernels - 1/2 cup
1.5 kg of granulated sugar
1.5 cups (375 ml) of water

Each berry needs to be processed: you need to cut off all the ponytails, and then in the place of the stalk with a pin, remove the bones from each fruit.

Then we insert a piece of walnut into this hole.

We all know that nuts are not cheap at all now, so I propose to divide each nucleolus into at least 4 parts.

We leave the stuffed fruits for now and go to prepare the syrup.

Pour cold water into a deep saucepan and pour all the sugar, put it all on the stove and, stirring, boil.

When stirring, sugar should not lie on the bottom.

Then pour the stuffed berries with the sugar mass (almost caramel) and wait until they cool slightly. Then we remove this mass in the refrigerator for the night, so that the syrup soaks the fruits well and the jam is infused.

We prepare cans and lids, remove the pan from the refrigerator and boil the berries for 8 minutes. Then, in the hot state, fill the jars.

Turn the container over, wrap it with towels and leave it for a day.

Video royal recipe for jam with lemon and orange

Gooseberries can not boast of their bright taste, so citruses or spices are often added to it.
I found a wonderful video recipe where a nice woman tells a version of its preparation with lemon and orange. I really liked him, so I recommend it to you.

On the Internet, I came across recipes in which the peel was removed from the fruit, and only the pulp went into the jam. Someone, on the contrary, ate the inside, and dried the crust, finely chopped and sent to jam. In general, there are definitely enough ideas for experiments.

How to make live gooseberry jam (no boiling)

They say that the content of ascorbic acid (vitamin C) gooseberries is equated with blackcurrant. Of course, it still has many other useful trace elements, pectin and vitamins. But, when cooking, many elements are destroyed, so it is now so popular to cook live jam, i.e. without cooking. Of course, it is stored only in the refrigerator or in the freezer. But on the other hand, it more than overlaps any purchased dietary supplements with its enriched composition.

For this recipe, take an orange, but it can be replaced with a banana. The taste will be dramatically different.

Ingredients:

Gooseberry - 1 kg,
800 g of sugar,
1 small orange

We clean each gooseberry berry from tails. Without peeling, we cut the orange into slices and remove the seeds. In a blender or meat grinder, we send berries and an orange and grind it so that there are no large parts.

We fill the mass with sugar and mix. We leave it to stand for at least 3 hours, then all the crystals will dissolve and go into syrup.

This delicacy is worth it in the refrigerator or in the freezer.

A simple recipe with currants

Jam with the addition of currant fruit becomes a very beautiful shade. To preserve the emerald color of gooseberries, take its white variety.

Ingredients:

1 kg gooseberry
0.3 kg of currant
Water - 250 ml
1.8 kg of sugar

Gooseberries are washed and cleaned of all unnecessary.

We wash the currants and discard them on a sieve.

Cooking sugar syrup. We send sugar into the water and boil until it dissolves.

In this sweet hot mass we spread gooseberries and currants.

Let it boil and boil for 5 minutes. Then cool for 6 hours and boil again for 5 minutes. And you can close it in jars.

Gooseberry Emerald Jam with Kiwi

Kiwi will give a green shade of jam, and even add unusual sourness. For my taste, this recipe can also be called royal, because he did not have time to get fed up with his everyday life.

Ingredients:

Gooseberry - 1.5 kg
Kiwi - 4 pcs.,
Sugar kg / kg. 2 kg

We clean the kiwi from the skin.

Gooseberry wash, sorting, cutting branches.

Mix the berries and kiwi in a meat grinder.

It was the turn of granulated sugar that goes to the berries. Turn on moderate heat and cook until liquid consistency without interspersed crystals.

We collect the foam, stir constantly and wait for the mass to thicken.

This can take 40 minutes. After cooling, it will become even thicker.

And now, my dears, I’ll summarize and summarize the nuances that affect the result of the finished treat.

So, the more cherry leaves you have and the greener the gooseberries, the more emerald it will be. Cherry broth has a rich color of grass, with long boiling it turns brown.
The longer the gooseberries lie in the cherry broth, the greener the berries will be.
To keep the fruits intact, use the proofing technique (five minutes) and pierce the peel of each fruit with a toothpick.
To maintain integrity, the berry can be poured into a jar that has cooled, so it is not injured by a slotted spoon or a cooker and remains elastic, transparent and sugared.
When cherry leaves are added, the aroma of the treat is very spicy and no additives are needed.
If you chop the fruit through a meat grinder, then take a large wire rack, otherwise it will be difficult to twist the berries.
To preserve vitamins, cook jam for no more than 10 minutes on moderate heat.
We all know that pathogenic microorganisms are very fond of acidic and sweet environments, so we will definitely sterilize banks.
If the jam seems liquid to you, then feel free to reduce the amount of water for the syrup by half.
Do not greatly reduce the amount of sugar, because the berry mass, especially if it is not boiled, can quickly turn sour.

I like when the fruits of green become olive, and you? Such a delicacy will not be ashamed to soak or steam, but you can also add it to.

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

But before - a few practical tips on the process of cooking and boiling berries:

Ponytails are more convenient to trim with scissors, preferably manicure.
Gooseberry jam is usually cooked in an enamel pan. If not, use thick stainless steel cookware. I cook in a copper basin, which I inherited.
Gooseberry berries are better punctured in 2 - 3 places with a toothpick or needle so that they do not burst during cooking and are filled with syrup.
When stirring 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 - thoroughly dry or sterilize them in the oven, microwave or air grill. Otherwise, the jam may become moldy during storage.
How to check the jam for readiness? Put one drop on a saucer. If it does not spread, then the jam is ready. If the recipes that you intend to use for the first time indicate the cooking time, take it as a basis. But the readiness of your jam is always check that way.
When boiling jam, do not forget to constantly remove the resulting scum (foam).
To prevent the jars from cracking from hot jam, put a cold tablespoon in them.
If you want to get thick jam, then take the berries slightly 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

From ancient times, our ancestors prepared gooseberry jam using only three components: berries, sugar and water. Therefore, the first recipe for making gooseberry jam will be the easiest, without other additives. Nevertheless, it will turn out rich, rich and very tasty!

So, let's get started!

Products:

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

Sort the berries. Rotten and spoiled jam is not the place! Wash them and get rid of the tails and stalks.
Put the berries in the prepared container.
Pour the same water there.
Sprinkle everything with sugar and mix.
Put on a slow fire.
Stir constantly and bring to a boil.
Simmer for about 50 minutes. But start checking availability within 30 to 35 minutes.
Pour hot over the banks and roll up.
Leave the jars to cool at room temperature.

It turns out about 2.5 liters of jam.

Five-minute gooseberry jam recipe

This is an early ripening jam, for the preparation of which a lot of time and effort is not required, because the gooseberry is practically not cooked here, but languishes in syrup. The berries are whole. The taste is pleasantly refreshing and reminds of summer.

Ingredients:

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

Treat the berries as in the first recipe.
Prick each berry with a toothpick.
Put the berries in a cooking bowl.
Pour water into another enameled pan, add sugar, mix.
Bring the syrup to a boil, stirring occasionally.
Boil for 5 minutes on low heat.
Pour the berries with boiling syrup, mix gently.
Bring the mass to a boil.
Remove the foam.
Turn down the fire. Do not let the jam boil, keep it on fire for those very 5 minutes.
Pour into jars hot and roll up.

Jam is good because of the high amount of sugar. But if you are in doubt, or storage conditions do not allow you to take risks, boil the jam for 5-10 minutes after boiling, no more.

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

Gooseberry Jam

Ingredients:

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

Treat the berries according to the first recipe.
Sprinkle the berries with vodka and put them in the freezer for 20 minutes. Then simply place in the refrigerator overnight.
Cook the syrup, add oregano and cherry leaves into it, boil for about 5 - 7 minutes.
Dip gooseberries in boiling syrup. Bring to a boil and quickly remove from heat.
Use a colander or strainer to remove the berries from the syrup.
Let it cool, then boil again, put the berries and boil with them already.
Repeat this procedure 3-4 times. Final cooking should last at least half an hour.
Hot pour into the banks and roll up.

How to make gooseberry jam with oranges

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

Ingredients:

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

You can add a little 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.
Dry the citrus fruits with a paper towel and cut into small slices together with the zest.

3. Treat gooseberries according to previous recipes.

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

5. Add sugar and mix.

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

7. After boiling, cook for about 20 minutes, do not forget to stir.

8. Hot put in cans and roll up.

The recipe for royal or emerald gooseberry jam

According to legend, this jam was served at the table of Catherine the Second. The Empress liked his taste and color so much that she gave the cook an emerald ring, the color of goodies.

And indeed, despite the somewhat laborious process of preparation, the jam is quite exquisite. I strongly advise you to cook this truly royal treat.

Ingredients:

gooseberry - 1 kg. large green berries;
sugar - 1, 2 kg .;
cherry leaves - a couple of handfuls (20 grams by weight);
water - 400 ml .;
ice cubes (bigger).

How to make jam - watch the video under the recipe. And I’ll duplicate in writing.

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

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

Gooseberry Jam with Walnuts

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

Ingredients:

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

Lightly fry the peeled nuts in a pan to reveal their flavor.
Cut the kernels to the size of the gooseberries.
Gooseberry process.
For each berry, carefully cut off the top and remove the seeds, as in the previous recipe. They can be added for flavor to compote from other berries or fruits.
Place pieces of nuts in each berry.

Cook syrup from water and sugar. Let it boil for about 5 minutes.
Pour the stuffed berries with hot syrup.
Boil for about 5 minutes after boiling.
Allow the mixture to cool overnight (10-12 hours).
After this time, simmer until cooked.
Roll up hot.

Gooseberries can be started with the whole family. Kids really like to stick nut slices in berries!

Gooseberry jam recipe with oranges and lemons without boiling and without seaming

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

Ingredients:

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

Treat gooseberries.
Wash oranges with lemons well, leave them in hot water for a couple of hours to remove the bitterness of the zest.
Dry the citrus fruits with a paper towel and cut into small slices together with the zest. Remove the bones.
Use a meat grinder or a blender to chop gooseberries and citrus fruits.
Put the mass in the prepared container and cover it with sugar.
Mix well.
Wait until the sugar has completely dissolved in the juice. To speed up the process, you can sometimes mix.
Lay out the finished mixture on prepared jars and close with nylon covers. Store in a refrigerator or other cold place.

If you take twice as much sugar as raw materials, then such a mixture can be stored even at room temperature. It stores 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 tea, many vitamins are destroyed.

Ingredients for one bookmark:

gooseberry - 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 beforehand. I usually do this with help. Place the cans with the neck down. Throw covers directly into the water.
Turn on the “Steaming” for half an hour.
In the meantime, process gooseberries.
After sterilization, wipe the bowl and jars dry.
Put the ingredients in the multicooker.
Leave on for 30 minutes - the berries should highlight the juice.
When there is enough juice, turn on the “Stewing” 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. Boil the jam in 10 minutes.
Stir periodically, remembering to remove the foam.
When time runs out, remove the bowl and let the jam cool in it.
Set the next “Stew” for 15 minutes.
After the time has expired, cool again and simmer for 15 minutes. Thus, we cook jam in three doses - once 30 minutes, two times 15 minutes.
Roll up hot.

TIP:

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 “Stew” program for an hour. But the cooked in three stages, it seems to me, is better: the berries are not so boiled and the jam is more pleasant both in taste and in color.

Bon Appetit!

Tell VK

How to make gooseberry jam? Recipes for the winter and without cooking are easy to prepare, and gooseberry blanks are unusually tasty and full of vitamins. The useful properties of gooseberries do not depend on the variety and color of berries: each gooseberry is rich in vitamin A, C, E, PP, B vitamins, micro and macro elements - calcium, potassium, iron, zinc, magnesium and phosphorus.

The benefits of gooseberries are enormous, berries have a diuretic, choleretic and soft laxative effect on the human body, are indicated for high blood pressure, bleeding and menstrual irregularities, gastritis with low acidity and diabetes mellitus. The use of gooseberries as food strengthens blood vessels and contributes to the rapid burning of fat in obesity, helps to combat anemia in pregnant women.

Gooseberries are contraindicated only in patients with a stomach ulcer or duodenal ulcer, enteritis or colitis. If no one in your family suffers from these diseases, be sure to choose a recipe for jam to your liking and prepare this healthy berry.

First, let's talk about how to sterilize jars and prepare gooseberries for prefabs, and then move on to the 6 best jam recipes: five minutes, emerald with cherry leaves, king with walnuts, with orange, lemon and raw without cooking. The team of the site TestoVed hopes that each reader will find a recipe to their liking.

Sterilizing cans and preparing gooseberries

If the jam rolls for the winter, regardless of the selected recipe, before proceeding with the preparation, it is necessary to prepare jars and lids. First you need to wash both cans and lids with a plentiful soapy solution under hot water, and then sterilize them with your preferred method.

DoughVed advises. There are many ways to sterilize cans, but one of the simplest and most convenient is sterilization with an oven.

To sterilize the jars, after washing, put them in a cold oven and heat it to 150 ° C. After 15 minutes, turn off the oven, and do not remove the jars until you are ready to transfer the finished hot jam into them.

To sterilize the lids, boil water in a saucepan and boil the lids for 2-3 minutes. Turn off the heat and leave the lids in the water until you need them, but for at least 10 minutes.

How to remove seeds from gooseberries?

For cooking gooseberries it is better to choose a slightly immature, strong, with an elastic skin. Gooseberries, as well as apricots, for example, are rich in natural pectin, therefore, according to any recipe, jam from it is very thick without adding a store thickener.

Read: , tasty and thick - a detailed recipe + tips.

Some jam recipes with whole berries require the removal of seeds (seeds) from gooseberries. To do this, in washed berries, you need to trim the ponytails and the edges of the lower part with a knife or scissors, and then carefully remove the seeds with the tip of a knife, a pin or hairpin for hair. So that sugar is better absorbed during cooking, the berries can be chopped with a toothpick.

4 hours to prepare

15 minutes to cook

280 kcal per 100 g

Five-minute gooseberry jam is the easiest gooseberry recipe for the winter.

Gooseberries are rich in natural pectin, so there is no need to add store thickeners to the blank.

Keep in mind that gooseberries are reluctant to excrete juice, so you must definitely add water to the recipe, and it is also advisable to pour sugar in the gooseberries in advance and leave it for several hours, or better all night, in the refrigerator.

Ingredients

gooseberry - 1 kg;
sugar - 1 kg;
water - 200 ml.

Cooking

Prepare the berry. Gooseberries sorted, discarded damaged fruit, remove the tails. Rinse thoroughly and put on a clean towel to dry. We put the dried gooseberries in an enameled pan, add sugar and put them in the refrigerator for at least 4 hours or overnight so that the berry lets the juice flow.
We take out the pan and fill the berries with water. We put on the stove and bring to a boil over low heat. Pour the remaining sugar, stir with a wooden spatula. Remove the foam as needed.
After boiling, cook for 5 minutes on low heat. Remove from heat, leave to cool completely.
Boil the cooled mass again, cook for 5 minutes, then cool. We repeat the procedure for the third time, but do not leave it to cool, but immediately spread the hot jam on prepared sterile jars and roll it with metal lids. Turn it over, wrap it with a blanket and cool it. Store in the winter in a cool place.

Gooseberry emerald jam is boiled from a few unripe berries. The correct gooseberry for emerald jam is large, but with elastic skin, sour taste. Such gooseberries will preserve whole berries in jam.

To make the jam acquire a beautiful emerald shade and fragrant aroma, fresh cherry leaves were added to the recipe.

Ingredients

gooseberry - 1.6 kg;
fresh cherry leaves - 20 pcs.;
water - 2 glasses;
sugar - 1.5 kg.

Cooking

We will prepare the necessary ingredients: green gooseberries, fresh cherry leaves, water (preferably filtered) and sugar.
Thoroughly rinse the berry, remove the gooseberry stalks and trim the tails. We cut each berry and take out the seeds. As a result, about 1 kg of peeled, seedless berries should remain.
Lay the berries in enameled dishes of sufficient capacity, alternating with cherry leaves. Fill with cold filtered water and leave for at least 6 hours.
We drain the water through a colander (but do not pour it out!) And let the gooseberries dry a little. Filter gooseberry water and bring to a boil.
Pour sugar into boiling water and boil the syrup for 3 minutes.
Remove the syrup from the fire and carefully, so as not to get burned, put the gooseberries in it. Leave at room temperature for 3 hours.
When the berry mass has infused, put the pan on the fire again and bring to a boil. Boil for 5-8 minutes and remove from heat. Leave again for at least 6 hours. Bring to a boil again, also boil for 5-8 minutes and again leave at room temperature for 5-6 hours. The last time we cook the jam is no more than 8 minutes.
Pour jam on sterilized jars and roll up metal lids. Turn the cans over, wrap them with a blanket and leave them to cool completely.

Store the workpiece preferably in a cool place.

Like emerald, royal gooseberry jam is boiled from slightly unripe berries. Gooseberries are suitable for making jam both green and red, depending on the desired color of the workpiece.

As in the previous recipe, in order to achieve a beautiful emerald shade, royal gooseberry jam with cherry leaves is prepared. For this, the green berry must first be soaked with cherry leaves, and then proceed to make jam.

In the classic royal recipe for jam, walnuts are placed inside each berry, but this is a rather troublesome task and takes a lot of time, so we will fill only part of the berries with nuts and prepare a jam with a surprise.

Ingredients

gooseberry tight not overripe - 1 kg;
walnuts - 200 g (or more if desired);
sugar - 1.1 kg;
water - half a glass.

Cooking

We prepare the ingredients. We wash the berries, peel the sepals and stalks, take out the seeds. Do not throw out the seeds. Cut the nuts with a knife not too small so that a piece of the nut fits in the berry.
Fill the berries with nuts as much as enough. The more nuts you take, the more berries you can fill.
We place the seeds with the pulp in a saucepan, pour water and cook for 5 minutes. After five minutes, we wipe the seeds through a sieve and discard. Pour sugar into the remaining liquid and bring the syrup to a boil over low heat.
After boiling, put the berries with nuts in the syrup. Mix carefully so that the nuts do not come out of the berries. Bring to a boil again and remove from heat. Leave at room temperature for 8-10 hours, without closing the lid.
After the specified time, we boil the mass again, and then again set aside 8-10 hours. Bring to a boil for the third time, boil for 5 minutes.
We spread the jam on pre-sterilized jars and twist it with metal lids or seal with nylon. Leave to cool completely. Keep in a cool place.

If there is a desire and free time, for a recipe you can take more walnuts and stuff each berry.

Useful gooseberry jam with orange in winter perfectly enhances immunity and helps fight vitamin deficiency due to the rich vitamin composition of gooseberries and orange. Oranges, like gooseberries, contain vitamins A, C, E and PP, strengthen immunity and lower blood cholesterol.

Gooseberry jam with orange is very thick due to the high concentration of pectin in the berry and the gelling properties of orange peels, so there is no need to add thickeners when cooking. Berries are better to take green, slightly ripened, elastic to the touch.

Ingredients

gooseberry - 1 kg;
orange - 1 pc.;
sugar - 1 kg.

Cooking

Gooseberries are thoroughly washed, cut off or cut off the tails. Wash the oranges carefully, cut into slices and take out the bones. We don’t clean the orange!
Gooseberries along with slices of orange are passed through a meat grinder until smooth.
We spread the fruit mass in a saucepan, pour sugar and bring to a boil. Stir constantly so that the mixture does not burn.
After boiling, remove from the stove and set aside until the mass has completely cooled, at room temperature.
When the jam has cooled, put the saucepan on the fire again and bring to a boil. After boiling, cook for 15 minutes. Immediately pour hot jam over sterile jars and seal with metal or nylon caps. Turn the jars over, wrap them in a blanket and leave to cool.

You can store jam at room temperature - the acid in oranges will ensure the preservation of the workpiece throughout the winter.

Another very healthy jam is made from gooseberries with lemon. Lemon is rich not only in vitamin C, but also in five different B vitamins, carotene and vitamin PP.

It is useful to eat jam not only in winter to combat vitamin deficiency, but also year-round - the preparation improves metabolism, strengthens blood vessels, lowers blood pressure and normalizes liver function.

Ingredients

gooseberry - 1 kg;
lemon - half;
sugar - 1 kg;
water - 350 ml.

Cooking

As in the previous recipes, first we will prepare the berries. We sort gooseberries, carefully rinse, cut off the tails. It is also advisable to prick each berry with toothpicks.
Cook syrup: in a saucepan, mix water and sugar, bring to a boil. As soon as the syrup boils, put the gooseberries in it. Stir and cook for 20 minutes, removing the foam as necessary.
My lemon, cut in half. Peel one half and cut into pieces together with the peel. Dip the lemon slices into the pan, mix again and cook over low heat for 10 minutes.

Find out now: - step by step instructions + cooking tricks.
Immediately lay out on previously sterilized banks, roll up, turn and wrap. Leave until the banks are completely cooled.

If you want a more uniform, jelly-like dessert without separate lemon slices, you can skip lemons with berries before cooking through a meat grinder.

Gooseberries are famous for their unique vitamin composition, but part of its beneficial properties are lost during cooking. Much more vitamins are stored in raw jam that has not undergone heat treatment.

Such a workpiece also has a minus - a short shelf life. Jam without cooking does not roll under the lids and is stored exclusively in the refrigerator.

Ingredients

gooseberry - 1 kg;
lemon - 2 pcs.;
sugar - 1 kg.

Cooking

We wash the berries, remove the tails and thoroughly rinse. We also wash the lemons, and then pour over boiling water. Cut into small pieces, remove the seeds from the lemons.
Pass the berries together with slices of lemon through a meat grinder or chop using a combine. The resulting homogeneous mixture is transferred to a saucepan or bowl, covered with sugar and mixed. For 3-4 hours, remove in a cold place to dissolve sugar.
Once again, mix well, put on dry sterile jars and close with nylon covers. Store strictly in the refrigerator.

As mentioned above, raw jam is not stored for a long time, so it is better to eat it immediately and not leave until winter.

Friends, what kind of gooseberry jam do you cook? Share your recipes, ideas and feedback in the comments with TestoVed!

Tasty gooseberry jam requires special attention. Patient mistresses can do it, isn't it? We will prepare royal jam for tea - we will surprise guests with its brightness and unusual taste.

Preparing royal gooseberry jam from green berries. Sunflower seeds are not allowed, and if you remove them from ripe berries, then there will be one peel. There is an option when the king’s jam is prepared with nuts inside each gooseberry, but I decided not to scare the beginning cooks with the composition and prepared almost the classics.

So, the recipe for royal gooseberry jam. Products from the list will be required.

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

After which they are brought to a boil, boiled and cooled.

Cherry water is poured into a bowl. It is joined by sugar, 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 tails and seeds. With a knife, a fractional incision is made, and the seeds are picked out with nails or a pin.

Gooseberries are poured with hot syrup to cover the berries and soaked for 2 hours.

Then it boils quickly for 10 minutes. The resulting semi-liquid jam is poured into sterile containers. The rest of the royal jam is served for tea for a test. When the gooseberry jam is well infused, the berries wrinkle, and the consistency of the jam becomes thicker. The color of royal gooseberry jam varies from delicate yellow-green to yellow with red.

With this aromatic amber-colored dessert, you can diversify homemade cakes or eat it with tea in its pure form. Royal gooseberry jam is a great alternative to purchased sweets, in contrast to which it contains many vitamins and other healthy substances.

How to cook royal gooseberry jam

Having prepared royal jam, you can provide your family with a delicious, fragrant delicacy. In order to diversify the harvest for the winter, in addition to the standard set of ingredients, you can add cherry leaves, citrus zest, kiwi to it. The place will have nuts, spices (cinnamon, star anise, vanilla) and berries. There are several rules, following which you can get an excellent dish:

It is better to use not overripe emerald berries. For this purpose, gooseberries are harvested 10-14 days before full maturity. So in the process of cooking, it will remain intact, not turning into a liquid mass.
Before preservation, the stem is removed from the berries, the tail is cut off. They are chopped with a toothpick to improve sugar absorption.
To give the jam a bright aroma, at the end of cooking, vanilla or some fruit essence is added to the treat.
Cherry leaves go well with royal gooseberry jam - this gives the dish a beautiful emerald hue.
To complement the taste of goodies, a little lemon or orange is added to the gooseberry.
So that the workpiece does not lose its beautiful color, it is necessary to cool the emerald mass quickly. To do this, dip the pan with the treat in a bowl filled with ice water, or place jars of jam in the refrigerator.

Tasty gooseberry jam with cherry leaves

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

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

How to cook delicious gooseberry jam:

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

Royal Gooseberry Jam with Walnut

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

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

How to make royal gooseberry jam with walnuts:

First, the berries are sorted, discarding damaged or rotten, and washed under cold water. After that, the ponytails should be cut.
At the base of the fruit make a cross-shaped incision, remove the seeds.
Remove the kernels from the shell, cut them into several parts.
Place the pieces of walnuts inside the gooseberry.
Make syrup by dissolving sugar in boiling water.
Fill the enameled container with the stuffed berries, pouring them with syrup.
After 11-12 hours, add star anise to the royal delicacy and boil it. After the spicy stars, remove and distribute the workpiece for the winter on pre-processed banks.

How to make gooseberry jam with orange without cooking

Such a delicacy preserves the maximum amount of nutrients, and the royal gooseberry jam with orange is very easy to prepare. List of ingredients for preservation:

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

How to make royal jam without boiling:

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

Green Gooseberry Emerald Jam - Five Minute Recipe

Busy housewives are very fond of this recipe, because it requires a minimum cooking time and the dish is very tasty. The following ingredients are needed:

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

How to make a treat:

First rinse the fruits, removing them from the stalks, tails.
Squeeze juice out of 1/3 prepared gooseberries. Let the liquid boil, then add sugar - this solution will serve as a syrup.
Paste the remaining berries with a toothpick, add to the broth and close the pan with a lid. To preserve the beautiful color of the workpiece, add 1 tbsp. l vodka.
Warm the ingredients to a temperature of no higher than 96-98 degrees.
Put the finished dessert in jars, then cork with lids.

How to cook gooseberry jam with lemon

This jam is called royal, because it was loved by persons of noble origin. What will be needed to make a dessert of kings:

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

How to cook:

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

Recipe for royal gooseberry jam in a slow cooker

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

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

How to cook a royal dessert:

For clean berries, trim the tips, place them in the refrigerator in a container of water for at least 5 hours.
Drain the liquid from the dishes. In a multicooker heated to 160 degrees (“Multi-cook” mode), put pure cherry leaves, pour 1 liter of water here.
Add citric acid to the bowl. When the liquid boils, detect for 5 minutes, and then remove the leaves from the container.
Pour sugar, vodka, vanillin and boil the contents of the multicooker again.
Pour the fruit standing in a separate bowl with the prepared liquid. After 15 minutes, send the ingredients with the syrup back to the slow cooker, again activating the “Multi-cook” or “Braising” options at 160 degrees.
The royal delicacy should boil for at least 10 minutes, after which it can be corked in jars.