Gooseberries are a delicious and special berry for me. When I was at a young age, my mother told me - always eat gooseberries and keep youth for many years. I fulfill her promise, and I enjoy eating gooseberries fresh, I cook jam, compotes.

The color of berries in gooseberries is green, yellow and with a burgundy red tint. Accordingly, the color from this looks interesting and attractive. I would equate the usefulness of gooseberry jam and. Although the first is from berries, the second is from stone fruits. This is my opinion and my opinion.

  Gooseberry jam with green berries, peeled

Products:

• 1 kg gooseberry
• 11/2 kg of sugar
• 3/4 cup water

Cooking recipe:

Take green berries, even immature ones.

Remove the grains and rinse. Put them in a bowl.

Sprinkle them with vodka, shake and place in a cold place (on ice) for 5 - 6 hours.

After that, cook the syrup, fold the gooseberries onto a sieve and then put it in the syrup. Cook in syrup until tender. Then put it in the cans and roll it up.

  Gooseberry Jam with Cherry Leaves

Products:

• 1 kg of berries (not fully ripened)
• 1 kg of sugar
• 3/4 cup water

Cooking recipe:

Peel 5 cups of not fully ripened berries, preferably one size, from the seeds.

Take a full handful of freshly picked cherry leaves, cover them with cold water. Boil them and pour gooseberries along with the leaves. Allow the solution to cool and refrigerate overnight.

In the morning, make syrup, bring it to a boil and put in it the berries removed from the broth and boil for 15 minutes until the berries become transparent green. 2 to 3 minutes before the end of cooking, add a dozen fresh, washed cherry leaves. They should stay in the jam. Let the solution boil again. The jam is done.

  Gooseberry Jam - A Classic Recipe with Whole Berries

Products:

• 1 kg of berries
• 1.5 kg of sugar
• 3/4 cup water

Cooking recipe:

Gooseberries for the recipe are taken immature. Sorted and washed berries are kept in cold water for 12 hours, then they are thrown out into a colander to make glass water.

Then prepare the syrup and bring it to a boil. Prepared gooseberries are poured into hot syrup, kept for 5-6 hours, then boiled until tender. They are laid out in clean cans hot and rolled up for the winter.

  Gooseberries with oranges for the winter - recipe without cooking

Products:

• 1 kg of green gooseberries
• 2 oranges
• 1.5 kg of sugar

Cooking recipe:

Wash, trim, gooseberries, ponytails and spouts.

Wash the oranges, cut into pieces and remove the seeds.

Gooseberries with oranges scroll in a meat grinder, sprinkle with sugar, mix everything well. Arrange in jars, cover with lids and store in the refrigerator.

  Gooseberry jam with cloves and whole berries

Products:

• 1 kg ripe berries
• 1 kg of sugar
• 3 buds of cloves

Cooking recipe:

1. Wash the gooseberries and remove the stalk. Dissolve sugar in 400 ml of water, bring to a boil, stirring constantly. Put gooseberries in sugar syrup and cook for 10 minutes. Then remove from heat and let it brew for 4 to 5 hours. Then put the jam on the fire again and cook until the berries are ready. Add cloves.
2. Put the jam in jars and wrap. After a few days, transfer the gooseberry jam to a cool place.

By the same principle, jam is cooked with black currants, raspberries, cherries and strawberries.

  How to Cook Gooseberry Jam with Walnuts

Products:

• 1 kg ripe but not overripe berries
• 1.2 kg sugar
• 100 g walnut kernels

Cooking recipe:

Wash the gooseberries, sort, remove the stalks. Cut each berry in half.

Grind walnut kernels with a knife.

Dissolve sugar in 500 ml of water and put gooseberries in the resulting syrup. Place the container with the contents on low heat and cook for 15 minutes after boiling. Stir jam, remove foam and remove from heat. Let it brew for 3 to 4 hours.

After that, put it on the fire again and cook until fully cooked. Add chopped walnut kernels during cooking. Put the jam in jars and close them. Wrap to create additional heat treatment. After a few days, transfer to a cool place.

  Gooseberries with sugar 5 - Wait a minute for the winter

Products:

• 1 kg of berries
• 100 - 500 g sugar

Cooking recipe:

In this recipe, the amount of sugar depends on the further use of this preparation: for seasoning with meat and fish dishes, 100–200 g of sugar is taken per 1 kg of berries, 400–500 g for sweet.

Take the processed berries and sprinkle them with sugar. Then transfer to a pot or bowl for cooking and heat for about 5 minutes to let the berries let the juice. Stir constantly.

Pour the hot mass into warmed cans to the edge of the neck, roll up the lids and turn it upside down immediately until it cools completely.

  Gooseberries in applesauce - a delicious recipe for homemade

Products:

• 1 kg gooseberry
• 500 g apples
• 100 - 500 g sugar

Cooking recipe:

Chop berries and

put in the banks on the shoulders.

Cut the apples into slices and cook under a lid in a saucepan, adding a few tablespoons of water. Then wipe them through a sieve (or work with a blender). In the resulting puree add sugar, stir and heat to a boil.

Immediately pour into jars with gooseberries and pasteurize at a temperature of 90 degrees C:

• half liter cans - 15 minutes
• liter cans - 20 minutes
• three liter cans - 30 minutes

After that, get the cans out and roll them upside down until they cool down.

  Gooseberry, kiwi and lemon marmalade - the secret to tasty harvesting for the winter

Products:

• 750 g green gooseberries
• 600 g kiwi
• 500 g sugar
• 4 tbsp. tablespoons of lemon juice
• 1 tbsp. spoon of lemon zest

Cooking recipe:

1. Peel the kiwi, cut into 4 parts, then cut into thin slices.
2. Gooseberry go through, remove the stalks and inflorescences, rinse, dry.
3. Remove the zest from the lemon and squeeze the juice out of the pulp.
4. Add lemon juice to gooseberries and chop berries with a blender.
5. Wipe the resulting mashed potatoes through a sieve, mix with kiwi slices, sugar and lemon zest. Stir constantly, bring to a boil. Simmer until reduced by 2 times.
6. Pour hot over the banks and roll up.

This confiture is good to use for filling pies, rolls, cakes. Chopped walnuts added to it will diversify the taste of confiture.

All readers of the blog of successful preparations, ahead of us is waiting for winter and many more different recipes for discussion. And today is the season of berry and fruit harvesting!

Juicy gooseberries are distinguished by a special sweet taste with a slight acidity. They contain many useful substances and vitamins, with them you can cook delicious desserts. And you can make gooseberry jam for the winter. Emerald or golden, it even looks like an exquisite dessert. It is not surprising that one of the options for preparing such a treat is called "royal" or "royal".

Not sure how to make gooseberry jam? Use one of the suggested recipes.

Simple gooseberry jam

To prepare this dessert, you will need a kilogram of berries, a kilogram and two hundred grams of sugar, two glasses of water. Before gooseberries, the fruits not only need to be sorted out, washed and cleaned of the stalks, but also prick with a toothpick. So it will turn out tastier. If you want, you can also cut the berries and remove the seeds from them. If you decide to use them whole, lower the gooseberries in cool water and leave for ten hours. Cook sugar syrup from water and granulated sugar. Put the berries in a boiling liquid and immediately turn off the stove. Leave for six hours. Turn on the stove again and cook until cooked. Arrange the finished product in previously prepared clean and dry cans, tighten the lids tightly and put them away for storage.

You will need four hundred grams of berries, alcohol or vodka, eight hundred grams of granulated sugar, a glass of water, cherry leaves. Before you cook gooseberry jam, rinse and cleanse the fruits from seeds, pour alcohol for an hour. Throw the berries in a colander and rinse it with water, in which the cherry leaves were boiled. Rinse with cold water. Make a syrup from water and sugar, put the prepared gooseberry in it, bring it to a boil several times, each time immediately removing the boiled mass from the stove. Bring to the desired density on a minimum power fire and pour into pre-sterilized glass jars with tight lids.

As maximum vitamins

To preserve all the nutrients found in fresh berries, make a quick five-minute jam. You will need a kilogram of gooseberries and half a kilogram of granulated sugar. Rinse and dry the berries. Pour sugar into a saucepan and add a little gooseberry or apple juice to lightly moisten it.

Add the gooseberries, cover and bring to a temperature of eighty degrees. Not allowing to boil, hold in this state for about five minutes, then put it in dry cans and roll up.

How to cook gooseberry jam that is not ripe

From immature berries, you can also prepare a dessert for the winter. Take a kilogram of gooseberries, twenty cherry leaves, two glasses of water and a half kilogram of granulated sugar. Rinse the berries, cut off their tops and put in a saucepan along with washed cherry leaves. Pour boiling water over everything and let it brew for eight hours, then drain the water and boil the syrup with it. Remove the cherry leaves. Pour the berries in syrup and cook for a quarter of an hour. Cool the prepared jam in a basin with cold water and put it in jars for storage.

... and, of course, gooseberry jam. The last treat at first glance may seem very simple and mundane. But it is worth adding some additional component to it, as the jam begins to acquire new taste notes, and its aroma becomes unique. Let's find out what gooseberry jam recipes are.

Gooseberry jam - the most popular type

Recipes

In fact, there are a huge number of recipes for gooseberry jam and today it is not just sugar and berry. This dessert allows you to use all your imagination and culinary skills. Mistresses add oranges and lemons to it, enrich the taste with fragrant cherry leaves and even nuts. In addition, you do not need to spend a lot of time preparing gooseberry jam - it can be cooked in 5 minutes too!

Classic version

First, we will find out how to cook the most ordinary gooseberry jam without any additives.
  Products:

• gooseberries - 900-1000 g;
• sugar - 900-1000 g.

How to cook?

1. We sort out the fruits, separate the stalks, rinse in a large amount of water and discard in a colander so that excess water leaves.
2. Pour the prepared berries into a pan, add half a glass of water and bring to a boil over high heat.

   Advice! If you want the berries to remain intact in the jam, then first you need to pierce each fruit in several places with a toothpick!

3. When the mass boils add sugar, mix everything and cook for half an hour.
4. Turn off the fire and leave the mass for 2-3 hours. Once again, bring the mixture to a boil and boil for about 30 minutes.

   On a note! The readiness of the berries is checked with a spoon - we take one fruit from the total mass and try to break it with a spoon. If the pulp lends itself - the jam is done!

5. Pour gooseberry jam into sterilized jars and seal it tightly.

Five minute

But cooking this delicacy is not necessary for so long. If you pre-soak the berries, then the cooking process can be reduced to a minimum. The next recipe for gooseberry jam is called - five minutes.

Products:

• gooseberry - 850 g;
• sugar - 0.9-1.1 kg.

How to cook?

1. We sort out the fruits, cut the tails, put them in a large bowl, fill with two glasses of water and leave for 9-10 hours.
2. After the specified time, mix the infusion with sugar and bring to a boil at maximum gas flow.
3. Transfer the gooseberries into boiling syrup and, reducing the heat to an average mark, cook the dessert for no more than 5 minutes.

In a slow cooker

Is it possible to make gooseberry jam in a slow cooker? Of course! Let's find out how to do it.
  Prepare the ingredients:

• gooseberry - 650 g;
• sugar - 450 g.

Important! In this recipe, the proportions of products should be strictly observed, since if you exceed them, then the jam in the cooking process can boil out of the slow cooker!

How to cook?

1. We sort the berries, remove the stalks, leaves, rinse and let the excess liquid drain.
2. We shift the gooseberries into the multicooker bowl, add sugar and leave for 30-40 minutes.
3. After the specified time, turn on the multicooker in the "Extinguishing" mode, the timer for 30 minutes and, without closing the lid, bring the mass to a boil.
4. After 12-15 minutes the sugar will melt and the mixture will boil. We do not close the lid and continue to cook the contents until the timer signal.
5. We get the bowl of jam from the slow cooker and cool at room temperature.
6. Boil gooseberries twice more, boiling each time for about 5 minutes.

   On a note! This dessert can be cooked in one go, increasing the cooking time, but, as the reviews of the hostesses show, triple cooking makes the jam incredibly fragrant, and its taste is thick and rich!

7. Pour the finished product into clean jars and seal it tightly.

With cherry leaves

Gooseberry jam with cherry leaves is a very fragrant dessert that will surely appeal to all your household.

Products:

•   - 850 g;
• sugar - 850 g;
• water - 450-500 ml;
• cherry leaves - 20 pcs.

How to cook?

1. We sort through the berries, discard the spoiled ones, remove the leaves and tails, carefully rinse.
2. Each fruit is punctured in several places with a thick needle, add the required amount of water and leave for 9-10 hours.
3. After the specified time, pour the liquid into the pan, add sugar and cherry leaves to it, set the container on the stove and bring the contents to a boil with maximum gas flow.
4. Leave the finished syrup at room temperature until completely cooled, filter.
5. Bring the syrup to a boil again, add the berries and as soon as the bubbles begin to appear on the surface, mix everything, wait for it to boil and immediately turn off the gas supply.
6. Drain the syrup, boil it again, put the berries in it and cook the mass for about 30 minutes.
7. Pour the finished jam into clean, sterile jars and close hermetically.

With oranges

It has a pleasant sweet taste with a delicate aroma of citrus. Make it a must and enjoy the result.
  Prepare the ingredients:

• gooseberry - 900 g;
• sugar - 1.2-1.3 kg;
• orange - 2 pcs.

Cooking process.

1. We wash the berries and remove the tails.
2. Citrus fruits are also thoroughly washed, cut into 4 parts, remove all the bones.
3. Put the prepared ingredients in a blender bowl and grind, you can use a meat grinder.
4. Pour the resulting mass into a pan, add sugar and mix until the last ingredient is completely dissolved.
5. We set the capacity on the stove and with medium gas flow, constantly stirring with a wooden spatula, bring the contents to a boil, and then cook for 10 minutes.
6. Cover the pan with a mass of lid and leave for 4-5 hours.
7. After the indicated time, we return the mixture to the fire, bring it to a boil again and boil for about 10 minutes.
8. Pour the finished jam into sterile containers and cork for future use.

On a note! In exactly the same way you can make jam out! At the same time, the amount of ingredients is preserved: 900 g of berries, 1.2 kg of sugar and 2 lemons!

Royal Jam

It is impossible to ignore the famous royal gooseberry jam. It will take some time and effort to prepare the main ingredient, but the result will be worth it. So, let's get started.

Ingredients:

• gooseberry - 900 g;
• sugar - 1.3 kg;
• water - 400 ml;
• vanillin - a pinch.

On a note! For this jam, you need to pick a green gooseberry variety or take unripe fruits!

How to cook?

1. We wash the berries in a large amount of water, remove the tails and leaves. We cut each fruit and extract the seeds.

   Advice! If you were unable to find a large gooseberry variety, then this process can take quite a lot of time. And in this case, the berries can simply be let in a small amount of water on the stove or in the oven, and then pass through a sieve!

2. We make syrup from water and sugar.
3. Grind the berries in a blender.
4. We combine boiling syrup, vanillin and berry mass, mix and immediately remove from the stove.
5. After the contents of the pan have completely cooled, we return everything to the fire and again bring to a boil and allow to cool.
6. We repeat the procedure for the third time and pour the emerald jam from gooseberries into jars.

With nuts

Gooseberry jam with walnuts is another amazing delicacy with an amazing taste.

Products:

• gooseberry - 950 g;
• sugar - 950 g;
• walnut - 100-110 g;
• star anise - a couple of stars;
• water - 450-500 ml.

Cooking process.

1. We sort through the berries, wash and cut each into two halves.
2. Free the walnuts from the shell and chop the kernels with a knife.
3. Pour the indicated amount of water into the container, add sugar, star anise, gooseberry halves and mix.
4. With an average gas supply, bring the contents of the pan to a boil, reduce the gas to the minimum mark and, constantly stirring with a wooden spatula, prepare the jam for 15 minutes.
5. Leave the dessert with the lid closed for 8-9 hours.
6. We return the pan to the stove, add the nuts and weld the contents for 20 minutes.

Some housewives practice a slightly different way of cooking this dish. It is more laborious, but the result is very unusual. At the first stage of processing, the berries are cut in the upper part with a sharp knife, seeds are removed and a quarter of walnut is put into each fruit. Jam is cooked in two stages, as described above, but at the same time it is prevented as carefully as possible so that the kernels do not fall out of the gooseberry.

As you can see, a huge number of desserts can be made from gooseberries, which will include completely unexpected products. Cook with pleasure, create new author's dishes and surprise them with your loved ones. Bon Appetit!

Gooseberries are not only very tasty, but also incredibly healthy fruit, which has a truly unique composition. Trace elements, vitamins, minerals and valuable substances contained in this emerald beauty, have beneficial effects on the organs of the gastrointestinal tract and normalize metabolism, save from allergies, anemia and constipation, remove toxins and radioactive elements. Once you find out how to cook gooseberry jam, you will always prepare this wonderful dessert for the winter and delight your loved ones with luxurious sweetness.

Gooseberry jam: recipes with photos

For cooking, you can use gooseberries of any color and compose the berry with other types of fruits, citrus fruits and even nuts. This will allow you to create original and unusual flavor combinations, unlike the traditional types of jam that you are used to.

Gooseberry and Lemon Jam

Essential Ingredients:

• Gooseberry - 1 kg
• Ripe lemon - 2 pcs (large)
• Sugar - 1.5 kg

How to make jam:

Gooseberries should be washed well and trimmed with scissors. Rinse the lemons under running water, cut into small pieces and carefully select all the bones. Then pass through the meat grinder, first the berries, and then the citrus fruit. Pour sugar into the resulting mass and mix very well.

Place the container with future jam on medium heat and cook for 10 minutes. Then turn off the gas, cover the semi-finished product with a lid and leave for 4-5 hours.

After this time, boil continuously stirring for another 10 minutes, spread the gooseberry and lemon jam in sterile jars and seal with iron lids.

Tip:Before you cook gooseberry jam, remove all seeds from the berries. To do this, each fruit must be carefully cut and with the help of a dessert spoon or the most common lady’s hairpin, carefully remove the seeds. It will take a lot of time for this process, but the finished product will turn out to be very tender and will melt in your mouth like marmalade.

You do not even need to cook this delicious jam.

Ingredients:

• Black gooseberry - 1 kg
• Sugar - 600 gr

Gently wash the fruits, remove all the stalks and leaves, lay them out with one layer on a kitchen towel and allow to dry. Then place the berries in a deep bowl, cover with sugar and wipe with a pusher with holes designed for mashed potatoes. Stir the mixture thoroughly and make sure that the granulated sugar has completely dispersed.

Arrange the finished product in sterile jars, cover with lids and refrigerate. If the volumes of gooseberries are very large, you can boil it in a copper or enameled basin for about 5 minutes and then roll it up. A dessert processed in this way will stand idle for 2 to 3 years without deterioration.

To prepare this fragrant and tasty gooseberry jam you will need:

• Red gooseberry - 1 kg
• Fresh gooseberry leaves - 10-15 pcs.

For syrup:

• Sugar - 1.2 kg
• Water - 1 tbsp

How to cook jam: procedure

Wash the berries well and cut the tails. Put together with leaves in a deep container and fill with water so that the products are completely covered with liquid. Leave in this condition for 2 hours.

Then drain all the water, remove the leaves and pour sugar syrup, previously boiled for 5 minutes. Set aside for half an hour, and then bring to readiness over medium heat. The mass should acquire a pleasant density. Then put the whole gooseberry jam into jars and roll it up.

Tip:If you plan to cook the whole berries, then take a slightly immature gooseberry with a dense skin. Overripe berries will decay under the influence of high temperature and the finished product will look unaesthetic.

Ingredients:

• Gooseberry - 3 kg
• Currant - 1 kg
• Sugar - 4 kg

How to make gooseberry jam: detailed instructions

Carefully sort through the berries, peel the stalks and tails, wash and leave to dry on a linen towel. Pass through a meat grinder or grind in a blender. Then shift the fruit mass into a large basin, cover with sugar and put on a slow fire. Stir constantly, boil until boiling.

As soon as the first bubbles appear on the surface, remove from the stove and cool naturally. The next day, repeat the procedure, and on the third day bring to a boil, put in sterilized jars and close with metal lids.

Tip:In order for the berries to not lose a bright, emerald hue during processing, it is recommended to soak them for several hours in water at room temperature along with freshly picked cherry leaves.

Royal treats - this is what they often call gooseberry jam. The photo recipe says that for cooking you will need:

• Gooseberry green - 1 kg
• Sugar - 1.5 kg
• Water - 2 tbsp
• Cherry leaves - 5-7 pcs.

Remove very dense, slightly unripe berries from the stalks and sepals, wash under running water and lay in a deep container, alternating with layers of cherry leaves. Pour everything with cool boiled water and leave for 5-6 hours. Then lay in a colander and let the water drain.
  From sugar and 2 glasses of water, boil the syrup.

When it boils, carefully pour whole berries into it, turn it off immediately and let it cool for 3-4 hours. Then bring to a boil again, again allow to cool and boil for the third time. At the end, lay out in sterile jars and close the lids.

Raspberry Jam with Gooseberries

Ingredients:

• Raspberries - 250 gr
• Gooseberry - 1 kg
• Sugar - 1 kg

Sort gooseberries, free from stalks, wash well, prick each berry with a needle, add 750 g of sugar and let stand so that the juice stands out. Grind raspberries and remaining sugar in a blender or grind through a kitchen sieve and add to the bowl with gooseberries. Put on low heat, bring to a boil and cook for 5 to 7 minutes.

Arrange hot in prepared sterile jars and roll up with boiled lids. Store in a refrigerator or a cool place.

Gooseberry jam: video instruction on how to cook

Foreword

To make royal gooseberry jam, it will take no more time, effort and culinary experience than to cook any other dessert from other berries or fruits. Moreover, the recipe for cooking is not at all exotic, but rather trivial, and even not one. But at the same time, gooseberry jam using quality ingredients always turns out to be consistently excellent and worthy of royalty.

It is believed that gooseberry jam was one of the most beloved delicacies of the Russian Empress Catherine II (Great). In any case, they say that it was always on her table during receptions and celebrations. And supposedly for this they called the gooseberry jam royal. How and when it first came to the Empress’s table is a separate story. But since then such epithets as the royal and royal ones have been entrenched to him - for the empress’s addiction to him, and also the emerald - for the appearance of berries. Due to its size and color, gooseberries in jam resemble emeralds.

Gooseberry Royal Jam

And that royal jam was not prepared according to some special recipe. It was just from gooseberries. So we can safely say that any gooseberry jam is a “royal” treat.

But “the most” royal, after all, should be considered a dessert, cooked in the usual way only from gooseberries according to one of the so-called classic recipes. This is how the empress was treated. And to the taste of the “most” royal, everyone will have their own gooseberry jam - the one that you like best. To decide on it, you will have to try many cooking recipes. In the process of such surveys, it will be possible to make sure more than once that gooseberry jam received the “title” of the tsar’s quite deservedly. Cooked according to any recipe, it will turn out to be extremely tasty, and also delight in aroma and appearance. In addition, gooseberry jam is also very useful. Indeed, in gooseberries there are a lot of different vitamins and microelements and other biologically active substances necessary for the body.

It should be noted right away that it is better not to use overripe gooseberries for making jam. It is more difficult to process it, and the taste of jam is not the same. Gooseberries collected or purchased must be thoroughly washed and then dried by laying them on a towel or paper towel. Even during washing, you should immediately get rid of all rotted berries as soon as possible.

Making gooseberry jam

Then, carefully, so as to damage the fruits as little as possible, we remove the tails and stalks of the whole gooseberry. It’s better not to pull them out, but to cut them off. The most suitable tool for this is manicure scissors.

In the process of removing the tails and stalks, we also sort the berries. We discard rotten, soft and even overripe gooseberries. We leave only elastic and dense fruits. And if the berries are of varying degrees of maturity, then it is recommended that they be sorted as well - separately unripe and ripe. You should not use both of them together for jam.  After all, when used together, the degree of readiness (penetration) of ripe and unripe berries in the jam will be different. And this will significantly affect the taste perception of the dessert. And the appearance of such jam will be inferior to the beauty of only unripe or only ripe fruits.

Seeds that have been picked and prepared by the methods described above must be removed. To do this, make a small incision on the side of the fruit, and then carefully take out the seeds along with part of the pulp through it (it will not work differently). The most suitable tool for such an “operation” is a safety pin.

But many housewives do not bother with such "delicacies" as the removal of seeds. Then it is recommended to at least pierce each berry with the same pin or toothpick in several places. Otherwise, during cooking, the fruits are likely to crack or, worse, burst.

After all the previous preparatory operations, we prepare jam according to the selected recipe. Of course, regardless of the method of preparation, the requirements for utensils for its packaging and subsequent storage are the same. Banks and lids are thoroughly washed and then sterilized.

If the jam is cooked (and not cooked in a cold way), then we cook it, but still boiling it (not letting it cool), pour it into the jars and immediately roll it up. Then we immediately place the sealed containers with gooseberry jam in a royal way upside down on some warm, thick thing spread on the floor (towel, plaid, blanket, etc.), and wrap the same on top. Then let cool cooked gooseberry dessert to room temperature. And only after that we transfer it to a place for storage.

Keep gooseberry jam, like any other, should be in a cool dark place or indoors - on a loggia, in the refrigerator or basement, cellar and other similar places. Dessert prepared in a cold way, transfer immediately.

As mentioned above, to cook the "real" royal jam from gooseberries, you need to take unripe berries. And from other ingredients besides them there should be only sugar and water. Then the color will turn into emeralds, and the taste is the same (or almost), like the jam that Empress Catherine loved so much. The following is a couple of such recipes. However, they are suitable for ripe berries.

Recipe number 1 - perhaps one of those according to which they prepared for the empress. It will be required:

• unripe berries - 1 kg;
• sugar - 0.8–1 kg;
• water - 400 ml.

Cooked gooseberries

First, prepare the syrup. Heat the water to a boil in an enameled pan. Then dissolve sugar in boiling water. The syrup is ready and boils. And immediately, pour boiling gooseberry prepared for cooking, still boiling syrup, placed in an enameled container for cooking (cup, basin and so on). After that, leave the berries for 5 hours. Then we pour the syrup back into the pan, bring it to a boil again and pour the berries in it a second time. We leave gooseberries in syrup for another 5 hours. After this, we no longer separate the syrup from the berries. We put them together in a cookware for cooking on a stove and heat to a boil. Then cook on low heat for about 15 minutes.

Recipe number 2 - the modernized royal. It will be required:

• unripe berries - 1 kg;
• sugar - 1–1.5 kg;
• water - 400 ml.

Fold the prepared gooseberries in a plastic container and sprinkle lightly with water on top. Then we put it in this form in the freezer for 20 minutes, after which we rearrange it in the general section of the refrigerator for the whole night.

The next day, preferably in the morning, first prepare the syrup, as described in the previous recipe. Then, in boiling syrup, lay the whole gooseberry, taking it from the refrigerator. Then we wait for the “future jam” to boil. As soon as this happens, immediately turn off the fire and leave the gooseberry dessert to cool. When it cools, it is necessary to separate the syrup from the berries. To do this, filter the whole mass through a colander. Then we heat the syrup to a boil and again pour the berries into it, and then, when everything boils, again turn off the fire immediately and leave the “future jam” to cool.

This sequence of actions must be repeated 2 more times. At the same time, it is impossible to interfere with the prepared jam during all 4 cooking strokes, otherwise the berries will be crushed, having lost their integrity, and the whole dessert will turn into a "mess". You can only shake and shake the contents of the cookware, acting directly only on it. The last (fourth) cooking is not limited to the moment of boiling. Its duration is 30 minutes.

“Semiclassical” recipes - how to make emerald berry jam of any ripeness

In these recipes, to give the jam a characteristic green (emerald) shade, cherry leaves are added to it. So the degree of ripeness of the berries will not affect the appearance of the dessert. He will look like a true royal. In addition, cherry leaves give the treat a special aroma and piquancy.

Gooseberries and Cherry Leaves

As in previous recipes, you can at your own discretion change the proposed proportions of the ingredients to your taste. Therefore, the following is only one recipe for this cooking method. It will be required:

• berries of any degree of maturity - 1 kg;
• sugar - 1–1.5 kg;
• cherry leaves - as needed;
• water - 400 ml.

We put prepared gooseberries in a jam cooking container, shifting it with carefully washed cherry leaves. Pour everything with cold, settled water (the one indicated in the recipe - 400 ml). Then we leave berries with leaves for 5-6 hours. After that we throw them back in a colander. At the same time, filter the water into the pan. Then, based on this water, we prepare a syrup, as described in recipe No. 1, and remove all the leaves from the berries. Then we pour the gooseberries into the boiled syrup and turn off the fire almost immediately.

Leave to insist “future jam” for 4-6 hours. Then we put it on the stove again, bring it to a boil, cook at low heat for 3 minutes, and then let it cool and stand for 6 hours. Then we repeat the previous sequence of actions again, but after cooking for 3 minutes, immediately pour the jam into jars.