Brown gooseberry jam recipes. Gooseberry jam: video instruction on how to cook

06.08.2019 Egg dishes

Hello, friends!

Now it's time to talk to us again about one rather amazing delicacy. It really can be attributed to the royal treats, because it looks very cool, and it looks like an emerald. And what a taste, just fantastic. All of these descriptions characterize gooseberry jam. Which I propose to cook today.

I will not say that you need to have some kind of extra abilities so that such a preparation for the winter does not upset you, but nevertheless, you cannot do without detailed descriptions. Because there are quite a few recipes. I suggest taking the best options from my collection. Do not hesitate to choose any recipe you like and create to your health.

I would like to note that the cooking technology for gooseberry jam can be completely different. This may be an option that assumes that the delicacy will be cooked in several passes, there are recipes without cooking. And of course, various kinds of assortments, where various fruits and other berries are added to the composition. For example, it can be red or black currants, raspberries, peaches, oranges, kiwi, etc. Therefore, the color will ultimately depend on many components, it can be from amber-golden to pale and bright green.

But, for the majority, of course, everyone's favorite color is emerald, and such jam is cooked without any additives and thickeners, like gelatin or pectin. Although, if you wish, you can add to make the consistency even thicker. Only green ripe berries are taken, as you might have guessed.

Many people prefer to cook until dark, of course only black or red gooseberries can give such a shade. And such a recipe is rightfully called the imperial one.

Well, let's start friends, as usual, by tradition with a classic recipe. The jam is obtained using this technology, jelly-like, but you can also make it a little liquid, depending on how much time you spend on cooking it.

From the history. Such a delicacy appeared not so long ago during the time of Catherine the Great, until that moment in Russia, gooseberries were consumed exclusively raw and were not cooked.

Probably any hostess, let her be at least a beginner, at least already inveterate, dreams that the process of preparing any culinary masterpiece would be simple and affordable in time. The royal recipe says that such a magnificent emerald gooseberry jam can be prepared in two different ways, the first is the most accessible, will be outlined right now. And the second is a little more complicated, but it is more interesting - with cherry leaves, you will see further in the note.

I would like to note that you will get just such a dessert from green berries, other varieties, such as red or black fruits in color, will not work, they will also make a delicious treat, but they will not show the shade you need in a jar.

We need:

green gooseberries - 2 kg
lemon juice - 1 tsp
sugar - 2 kg
water - 800 ml

Stages:

1. Sort out the debris from the berries and remove the tails with kitchen scissors or gently tear off with your hands. Yes, it's a hassle job, but, as they say, it's worth it. In general, it's fun to play with these balls, which always remind me of the shape of a watermelon.

Interesting! Are you aware that gooseberries are a relative of the kiwi. Imagine, that's why he somehow reminded me of this fruit. Who would have thought.

After removing the dried perianth, rinse the berry under the tap. In principle, this procedure can be done first. Wash off all germs and bugs, as well as unnecessary sticks or twigs that accidentally flew in, remove.

2. Further, according to the plan, sterilize glass containers with a nominal value of 0.5 or 1 liter, do not take any more, this is not advisable. Nobody makes such blanks in 3 liter bottles. Moreover, it is not convenient. Because a small jar is more convenient to store, and in general he took it out, ate it and again climbed into the cellar for a new treat.

In a small deep container, preferably take a saucepan with a thick bottom or an enamel bowl, pour in drinking water and bring it to bubbles. Pour in lemon juice and green fruits, cook for about 15 minutes over low heat from the moment of boiling. Stir frequently so that nothing burns to the sides of the dish.

On a note! Lemon juice acts as a preservative and prevents the berries from souring and moldy. Plus, it will perfectly help to fix the resulting color, which is important.

3. Next you have to add granulated sugar. Since the fruits are not very acidic, the proportions of sugar will be, as always, the most common, that is, 1 to 1. Stir and cook in the sugar syrup for another 10 minutes.

4. You will see that the jam will begin to acquire the consistency you need and of course the shade. You can cook a little longer, but do not forget to stir with a wooden spoon so that nothing gets stuck. And keep in mind that after cooling, the delicacy will become even thicker. So, do not overcook, on the strength of 30-40 minutes.

While hot, pour the aromatic treat into clean sterile jars, which you first wash with baking soda, and then hold them over the steam. Or use another method that you know, for example in the oven or microwave.

The lids are also thoroughly boiled in water for 10-15 minutes, and then put them on jars and roll them up as tightly as possible with a special key. Let cool completely to room temperature. And then take it to the insulated balcony, or where it is cool. Good luck!

Gooseberry jam with orange and lemon - a funky recipe without cooking

Who doesn't like getting a jar of vitamins in the middle of winter. It is imperative to make such preparations, all because the jam is obtained according to this cooking option alive, it is prepared in a cold way. You think, and this is how and how it is possible. Yes, just like with, you can quickly and easily make such blanks, that is, keep the berries fresh. And the main thing is that they will not undergo heat treatment.

To be honest, this recipe should be one of your favorites in your cookbook notebook. After all, it is or belongs to the category of healthy and wholesome food. Moreover, when there is a blizzard outside and colds are on the way, a couple of spoons inside such a powerful "potion" will become your reliable assistant.

And all because, in addition to gooseberries, we will use fruits such as lemon and orange. You can get by with just one citrus. But, if you combine these two ingredients at once, then it will be generally super. Because charge yourself with vitamin C for a long time, and this will indicate that your immunity is not afraid of any epidemics. So take care in advance, and in general it is a pleasure to eat such a dish! So what are you waiting for, go ahead and with the song.

We need:

gooseberries (any sort) - 1 kg
sugar - 1 kg
orange - 1 pc.
lemon - 1 pc.
or you can take 2 oranges or 2 lemons

Stages:

1. Ripe and juicy, it is advisable to choose fleshy years, wash in water. Then remove the black spout from each piece. If this is not done right away, then in the finished dish, as if motes will float. The appearance will definitely be spoiled.

2. Now place the prepared fruits for further work in the blender bowl or the meat grinder compartment. Twist or grind into a homogeneous liquid mass. Here she is, what an unearthly beauty came out.

3. Orange and lemon, or any one ingredient, it is not necessary to take two of them at once, pour over boiling water and cut into pieces along with the peel. Skip the slices in a meat grinder or grind with a blender.

4. Mix the citrus mixture with the berry and add, plus granulated sugar. Stir.

Wow! In this form, the berry can be frozen; for this, use special plastic containers or freezer bags for ice. You get a treat in the form of mashed berries with sugar, rich in ascorbic acid.

5. Now leave on the table for 5-6 hours, during this time stir several times. Do this until the sugar grains are completely dissolved. If you want to speed up the process, then heat the saucepan to 6 degrees, but not to a boil, and stir for 20 minutes, this way the sugar will dissolve almost immediately.

Take half liter jars and roll them under the metal lid. For reliability, you can put a spoonful of sugar on top of the jam, and only then close the jar. Store in a cellar, or best of all in a refrigerator, as long as the sun's rays do not enter. Happy discoveries, friends!

Gooseberry five-minute - the easiest recipe

There is nothing better than making all kinds of such goodies for your loved ones. And what is the actual problem, because you can make such a jam at home, literally in 5 minutes. And today you can try it at tea, for example, spread on or crispy bread. Or maybe fry a dozen, ah-ha, decide for yourself.

I like this recipe for its availability, I generally cook any berries in this way. And I don't add any flavors and preservatives, water is included in the ingredients, so it will do its job, it will help the mass turn into a jelly-like consistency. In which you will fall in love the first time. I don't know how to explain this, but it seems like magic is happening, although no special actions are performed here.

We need:

gooseberries - 4 tbsp.
water - 0.5 tbsp.
sugar - 4 tbsp.

Stages:

3. By the way, before you forget, sterilize the jars, I like to keep them over the steam. I adapted the container with holes that came with my multicooker. Boil the lids.

4. So, as the berries boil, immediately add granulated sugar and stir. Simmer over the fire for 5-15 minutes, and then turn it off and remove from the stove. Pack in glass bottles and tighten with twist or nylon caps. Store in a cool room, but frosty.

Cool! It is this cooking technology that gives a very cool consistency, resembles jelly in its structure, and it also does not come out liquid. I recommend it!

Be sure to cook or, using this method. You will remain in complete pleasant shock from such a ruby \u200b\u200bcolor.

Thick gooseberry jam for the winter with whole berries

I share with you dear subscribers another original and wonderful option. I refer it to recipes - everything is ingeniously simple. It turns out something like jam, but only better, because the berries are always frayed in the jam, and here it is supposed to crush them, but only one part, and leave the other intact.

Plus, take red berries, because they perfectly hold the very desired shape of the ball. Plus, gelatin will act as a thickener, and for piquancy, take and add cinnamon. It will turn out above all praise, read and memorize faster.

On a note. From this number of products, 3 full-fledged jars of 0.5 liters will come out.

We need:

gooseberries - 1000 g
sugar - 1000 g
zhelfix - sachet about 20 g
cinnamon optional - 2 tsp

Stages:

1. Before proceeding, do the following. Wash the gooseberries and remove the dry stem at the tips. This can be easily done with regular kitchen scissors. When you do this, be careful, those berries that are smaller or slightly pressed down, put them in a separate bowl. Puree them with an electric submersible mixer.

2. As the mushy mass will be ready, add not crumpled fruits to it, I think you have already understood everything yourself, how cool it will look in a jar, you can already notice a dense consistency. Place an iron bowl on the stove and turn on low heat.

3. While the mass has not boiled, be careful, stir so that the puree does not burn to the walls of the dishes. Meanwhile, stir in sugar (2 tablespoons) in a glass with a gelatinous thickener.

4. And then stir with berry jam, but so that no clots form. Bring the mass to active bubbling. Then add the remaining sand and cinnamon.

Wow! Can you imagine what a delicious addition, cinnamon and gooseberries, will make this dish even tastier, fantastically savory and beautiful!

5. Cook for 3 minutes after boiling. It turns out, as soon as the sugar grains dissolve, turn off immediately. Take a glass container and pour this delicious treat over them. Cover and seal tightly.

Please note that the dishes must be clean. Then turn the jars upside down and put them in a fur coat, let them cool and after 24 hours put them in the cellar for storage.

Royal or emerald gooseberry jam

Well, again, we are on the verge of the most popular recipe, which should not only please you, but also slightly upset you. The fact is that this dessert is eaten in 5 minutes, imagine, just open the jar, and it is gone.

We need:

green gooseberries - 0.5 kg
sugar - 0.7 kg
cherry leaves
water - 50 ml
cherry tree leaves - twig

Stages:

1. Make a detailed selection of green fruits. Even slightly unripe berries will do. Rinse and trim off the ends. Then take a sharp stick, something similar and resembling a wooden toothpick. And pierce each element so that the gooseberries do not shrink when cooking, and also so that the fruits do not burst when a high temperature is reached.

2. While the gooseberry is enjoying the water in the meantime, make a sweet syrup. Combine sugar (350 g) and water in a small bowl, boil the liquid. Then pour it over the berries. And plus, put a sprig of cherries on top, you can cut off and throw the leaves. Bring to a boil and cook for 6 minutes. Then cool and leave overnight.

3. In the morning, using a slotted spoon, remove the berries into another container, and pour the remaining sugar 350 g into the syrup and boil for 5-6 minutes. Then add the boiled berries here again and let it boil for a couple of minutes and the liquid becomes clear. Cool to room temperature and then boil again for 15 minutes. It turns out 3 calls.

4. Pour even hot treats into jars and wrap them with lids, sign the production date and store them in the refrigerator or pantry room. Do not forget to leave to sample in the cup to taste the product. Enjoy your meal!

Green gooseberry jam recipe through a meat grinder

This option is economical, all because it uses gelatin, so the proportions of sugar will be half as much. This is great because it is more useful. If you are chasing a healthy diet, then choose this miracle without hesitation.

We need:

gooseberries (can be frozen) - 0.5 kg
zhelfix - 0.5 sachet (read the instructions on the package)
sugar - 250 g

Stages:

1. Take an unripe green gooseberry and wash it in running water. Grind in a meat grinder into such a raw porridge. It resembles kiwi and banana jam in color and taste.

2. Mix a bag of zhelix with two tablespoons of sugar, half a pack is enough for half a kilo of berries. Stir and mash.

3. Put on fire and bring to a boil. Stir gently to dissolve the jelly, and the sugar will help it distribute faster in the mass. Wait until the jam boils and voila, add the remaining 250 g granulated sugar and cook after boiling for 3 minutes, removing the foam with a spoon.

The mass will become a little thin, and the jam will thicken when it cools completely.

4. Transfer the hot food to a container and eat it for health, or you can roll it up in jars under an iron or nylon lid.

This jam has a sweet and slightly sour taste, it looks like marmalade on a spoon.

How to cook royal jam with cherry leaves and gooseberries

This jam turns out to be like amber, its attractive appearance will amaze anyone. And what an aroma and taste! Super! You need to see this in reality and try it with a big spoon). This step-by-step video instruction will help you figure it out and not make mistakes during the cooking process.

Be sure to look carefully, and then proceed to the witchcraft process.

Delicious gooseberry jam for the winter (royal recipe with walnuts)

I must say right away that this option is not easy, you have to be patient and perseverant. Although, if you take the ingredients to a minimum, then time will run unnoticed and you will not get tired of work. After all, such activities should only bring joy. And the end result is delight.

And in general, the very name with a walnut already implies that it is delicious. But, after all, none of the guests will even know what it is in this delicacy, all because it can be hidden inside the berries. See below how to do this.

By the way, you can replace it with almonds, but I have not tried it.

We need:

gooseberry - 1 kg
walnut - 110 g
sugar - 1 kg
water - 500 ml
star anise star - 1 pc.

Stages:

1. Soak the gooseberries in a bowl to remove any debris and dirt. Shake in a colander to drain excess moisture into the sink. Then you will need to remove dark dry tails with scissors. But then painstaking work lies ahead. From each berry, you will need to carefully pull out the pulp, while being careful not to damage it.

Nothing difficult! To do this beautifully, you need to make an incision in each berry with a knife, if you cut it too short, it will not be convenient to squeeze out the core from the opposite side. In any case, get used to it.

2. Peel the walnuts from the hard shell and chop into small pieces. In this case, only the nucleoli are needed.

3. Now it remains to stuff each berry element, see how cute and tempting the fruits look.

4. In the container in which you will cook, pour drinking water and put sugar. Stir and simmer for a sweet syrup. You need to ensure that all the grains dissolve immediately. And only after that add the blanks. Leave in this form to marinate for 10-12 hours, that is, it is better to do it overnight.

And then in the morning add an asterisk star anise, this is optional and cook for 5-10 minutes after active boiling. Let cool to room temperature (that is, it will take about 4 hours), then boil again and do this 3-4 times.

5. Then, as always, pour everything hot into sterile jars, screw with self-tightening iron lids and throw on a sheet or blanket so that the jam cools down gradually. Store in a cool and dark place.

And for the laziest, by the way, there is an option with nuts, but they are simply added to the cup, and not to each berry, and are also boiled in 3-4 passes, 5 minutes after boiling. Use it to your health. It turns out also delicious!

Seedless gooseberry and currant jam

Quite unusual and at the same time spicy comes out such a dish, if you combine two berries at once, you can take red or black currants. The result is a duet that will please even a child, even an adult.

Let such a curiosity appear in your home right now, learn to surprise your beloved household members.

We need:

black or red currants + gooseberries in any ratio - 300 g
granulated sugar - 300 g
water - 0.5 tbsp.
sprig of mint

Stages:

1. Sort out the fruits, inspect for moldy and rotten berries. Delete unnecessary ones. Rinse and tear off the "nose" from both sides of the gooseberry.

2. Then grind all the fruits in a deep blender bowl, so the knives will also grind the bones, leaving no trace of them. You can, if you approach the matter so fundamentally, grind this mass through a strainer and squeeze it out, then you probably won't see the bones.

3. After you have mashed potatoes, add granulated sugar immediately. If you have time, stir and leave to stand for 2 hours and extract the juice.

Then put on the stove, add water and simmer until the grains are completely dissolved over medium heat. Then boil for another 5-10 minutes. Then leave to stand for 5-6 hours, then repeat the procedure (bring to a boil and cook for 10 minutes) and add a sprig of mint for an unexpected refreshing taste.

4. Get a jam that is ready to use. You can pour it into a vase and eat, or roll it into a jar for the winter under a metal lid with a seaming machine. Enjoy your meal!

How to make emerald jam in a slow cooker

Gooseberry jam, like absolutely any jam, can be cooked right in your country house, if you have a miracle thing called a multicooker at hand. Even if you have never met her yet, be sure to make friends soon.

In addition, the bowl is comfortable and deep in it, which is a huge plus. Grab your favorite Polaris or Redmond multicooker and get creative.

We need:

gooseberry - 1 kg
sugar - 1 kg
water - 200 ml
agar-agar - 1 tbsp, dilute it in 50 ml of water

Stages:

1. Wash the fruits and tear off the tails. Place berries in a bowl, add sugar and water, select the appropriate Jam setting, time - 2 hours. And click "Start".

2. After this time, the treat will be ready, stir once an hour with a spoon that came with the appliance. Then add a spoonful of agar agar, which is diluted in some water. Stir the hot jam to distribute the agar evenly.

3. What a miracle happened! Just look. Thanks to agar, the jam becomes gelatinous after cooling. Pour into jars and roll under the lid. The jam, as you can see, has not changed its color, this is due to the fact that in the multicooker the food does not boil or boil actively, but languishes at a temperature of 100 degrees.

You get three half liter jars and 300 grams in a vase for tasting. Enjoy your tea!

Well, that's all for me. I am finishing writing this small post. I hope you will easily and without difficulties master this skill and make a lot of gooseberry jam and roll it into jars. Then in the cold to open and remember the wonderful moments of summer.

Share your impressions. Write comments, like and subscribe to the group in contact. Good luck and happy day and weekend to everyone. Until.

Best regards, Ekaterina Mantsurova

Among the preparations for the winter, I always have gooseberry jam. It is amazingly tasty and aromatic, not to mention the benefits.

There are many ways to make gooseberry jam, but I have for you both a simple gooseberry jam recipe and a more complex (time consuming) one.

We need:

1 kg gooseberry

1 kg sugar

Gooseberry jam - a simple recipe:

one). The method is very simple and fast. First, we sort out the berries, remove all the tails and stalks. I usually use scissors for this.

The variety of gooseberries does not matter, take the one you have. Gooseberry fruits for jam should be taken hard (unripe).

2). Gooseberry rinse with water and grind the berries in a blender (this is very quick and easy), if there is no blender, then use a meat grinder.

3). Then we fall asleep chopped gooseberries with granulated sugar in layers. Gooseberry layer - a layer of sugar and so on in several layers. We leave it like this overnight in a cool place or at room temperature. Sugar will melt during this time.

four). If a You have decided to roll the gooseberry jam for the winter, then we put a saucepan or any other enamel dish with gooseberries on the fire, bring to a boil, reduce the heat and cook on low heat for 45 minutes. The cooking time depends on the ripeness of the berries.

If you are not going to store the jam for a long time, boil it for a very short time, about 20 minutes. During this time, you need to remove the foam and constantly stir the gooseberry mass.

I canned jam in liter jars. We wash the cans with detergent and rinse thoroughly. I usually do not sterilize cans. Pour the finished jam hot and tighten it with ordinary lids or plastic ones. From 3 kilograms of gooseberries I got 3 liter jars of jam.

Here is such a simple recipe for delicious gooseberry jam. And what turns out delicious is just a fairy tale. I highly recommend cooking it. Real jam!

Jam with whole gooseberries - recipe number 2

This recipe is for those who want to make gooseberry jam to keep the berries intact.

Ingredients:

Gooseberries - 1 kg.

Granulated sugar - 1.5 kg.

Water - half a liter

Preparation:

Wash the washed and sorted gooseberries and discard them in a colander so that all the water is glass. With a toothpick or a needle, prick each berry in several places so that the peel does not crack during cooking, and the berries in the jam remain intact.

Next, put the gooseberries in a saucepan, add sugar there and set aside for 8 hours. After the specified time, pour water into the pan and stir the mass. We send the saucepan to the stove and cook the syrup over low heat until all the sugar has dissolved. Then remove from the stove and insist, gooseberries in sugar syrup for 20 minutes.

Then again we send the mass to the fire and let it boil. As soon as bubbles appeared on the surface, we immediately remove and lay out the jam in the jars. We close with twisting lids and when we put the cans in the cellar or any other cool place.

From apples - apple jam, and gooseberry jam what is called in another way, not many people know because the word "gooseberry" is difficult to inflect correctly. The correct name for such a jam sounds like gooseberry jam, but not gooseberry jam.

It is also often called imperial, royal, or royal. Do you know why? Such name gooseberry jam acquired not only because it was eaten exclusively by kings and noble persons, in the villages and villages the peasants also cooked it. The fact is that not all jams can be called royal.

For kings and kings, it was cooked according to an exceptional recipe, the process of which was long and laborious. Before boiling the emerald jam, all seeds were removed from the berries. Despite the fact that years have passed, this jam does not cease to be in demand among many housewives who love to prepare blanks for the winter. Today you will learn how to cook royal, as well as other equally interesting recipes.

Gooseberry jam - recipes

Want to cook emerald gooseberry jam quickly and with minimal loss of vitamins? Then use the recipe below.

Emerald gooseberry jam without cooking - recipe

Ingredients:

Gooseberry - 1 kg.,
Sugar - 1 kg.,
Lemons - 1 pc.,
Orange - 3 pcs.

Wash the gooseberries, cut or tear off the tails from the berries. Cut oranges and lemons into wedges. Pass the gooseberries and fruits through a meat grinder. Add sugar to the resulting puree. Stir and leave for 12 hours. Sterilize jars and lids in any way convenient for you.

Pureed gooseberry jam. A photo

Greetings to you, dear readers, on the pages of my blog. In today's article, I wanted to talk to you about the wonderful gooseberry. In my childhood, my grandmother called him agrus, I think you know his name. Gooseberry jam is a favorite treat of my children and I will share with you 10 recipes for this unforgettable yummy.

We will prepare not only jam, but also jam, confiture. And what names: simple, royal, with oranges, royal, emerald. And this is only a small part of what we can cook with you.

Berries

To make jam, first you need to deal with the berry. Plucked or purchased agrus must be cleaned of the stalk and remnants of flowers. Then the berry should be washed under running water and dried. To dry, it is necessary to spread the berries on the fabric in an even layer and wait until all the moisture is gone. Then you can move on to making jam.

How to sterilize jars in the oven

It is very convenient to store jam in half-liter jars. But you can choose the size you like. Everyone has their own recipe for sterilizing cans. My grandmother taught me how to sterilize jars in the oven. It is very comfortable.

Wash jars under running water, let them dry, after there is no water left in the jar, place them in a cold oven. Turn on the oven 180 degrees and wait for it to warm up completely. How many cans to sterilize in the oven, you ask? Ten minutes is enough.

After that, turn off the oven and wait for the cans to cool completely. If the jars are taken out while hot or a drop of water gets on them, they will burst. So don't bother them, let them cool down quietly.

Gooseberry Jam Recipes

The classic gooseberry jam recipe

To make classic gooseberry jam you will need:

Agrus - 1 kg

Granulated sugar - 1 kg

Water - 2 glasses

First you need to mix sugar and water and make a syrup. To do this, sugar is poured into boiling water and stirred until the mixture dissolves. Then agrus is poured into the resulting boiling syrup and wait until the mixture boils.

You cannot mix syrup with berries, you can only shake it gently. After that, the resulting mixture is removed from the stove and allowed to cool completely. The next step is to separate the berries from the syrup. To do this, they are filtered through a colander.

Then the procedure is repeated. The syrup boils, agrus is added to it, they wait again until it boils. Filter again and repeat again. This is done 2-3 times.

The readiness of the jam is checked drop by drop of the resulting syrup. It should hold like honey, not spread on a flat surface.

Then everything is poured into jars and covered with lids.

If you want the berries to remain intact during cooking, for this each berry must first be pierced with a toothpick and sprinkled with a small amount of vodka. Then you need to put the gooseberries in the freezer for 20 minutes. And then use the berries according to your recipe.

Royal gooseberry jam

This jam is also called emerald for its wonderful color. However, its preparation is a rather laborious process. Get ready, everyday life is not easy. But the result is worth it. To make wonderful royal gooseberry jam you will need:

Unripe agrus fruits - 1kg

Granulated sugar -1 kg 500 grams

Water - 2 glasses

Cherry leaves - 10 pieces

You will need unripe fruits for this recipe. That is, those that have already matured will not suit you at all. Cut each berry and remove the seeds. Pour cold water over the seedless agrus, leave it there for 5 - 6 hours. After that, drain the water from the berries.

Mix sugar, water and cherry leaves and put on fire. Let the sugar boil and dissolve, then take out the leaves, and add agrus instead. Bring the mixture to a boil and remove from heat, let it cool for several hours. Then again we boil and cool, and so on three times.

All is ready. We pour it into jars and in winter we enjoy delicious emerald gooseberry jam.

Simple gooseberry jam

For this recipe you need to take:

Agrus - 1 kg

Water -2 glasses

Granulated sugar - 1 kg

It's all outrageously simple. Dissolve sugar in water, bring to a boil and add fruits. Wait for the mixture to boil, cook in this state for 1 minute, and then reduce the heat and cook for another 15 minutes. The fire should be very small, so that boiling is practically not visible.

Everything, the jam is ready. You can lay it out in sterilized jars.

Gooseberry jam with oranges

Quite an unusual combination, but the result will please you very much. The taste is simply unforgettable. So, to make delicious gooseberry jam with oranges, you only need three ingredients:

Agrus - 1 kg

Oranges - 1 kg

Granulated sugar - 0.5 kg

Copper basin

Cut the peeled oranges into pieces, while removing the seeds. Then we pass the gooseberries and oranges through a meat grinder. Pour the resulting mixture with sugar and let it stand for half an hour to let the juice start. Then we pour the resulting mixture into a copper basin and put on fire. On very low heat, wait until it boils. Then we cool everything for several hours and repeat the procedure again. And so three times.

Now the jam is ready and can be eaten or poured into jars.

Red gooseberry jam

Usually, the jam is made from white fruits. But red gooseberries are also perfect for making jam. Let's start, we need:

Red agrus - 1 kg

Granulated sugar - 1kg

Water - 1 glass

Gooseberry leaves - 10 pieces

Red agrus and its leaves are poured with cold water for 2 hours. Then the water is drained and the leaves are removed. The syrup is preliminarily prepared: sugar is poured with a glass of water and brought to a boil, they wait until the sugar dissolves and only after that red agrus is added.

Bring to a boil and remove from heat. Waiting for complete cooling. This is repeated several times until a drop of jam will not spread on a flat surface. That's all. Help yourself.

Gooseberry jam five minutes

Yes, jam can be cooked quickly. In this case, the final taste result will not suffer, the only pleasant jelly-like state will not be achieved. Indeed, in order for the gooseberry jam to be like jelly, it must be cooked for a long time. So, to make gooseberry five-minute jam, you will need:

Agrus - 1 kg

Granulated sugar - 1 kg

Apple or cherry juice - 200 ml

Mix sugar and juice in a saucepan and add pre-refined agrus there. Stir the mixture and light a slow fire. Cover everything with a lid. The mixture should not boil, but languish, as if you are cooking jellied meat. After boiling, simmer the jam for 15 minutes and turn it off. Pour hot into pre-prepared jars and roll up.

Gooseberry jam in the microwave

This is a kind of quick recipe. For cooking, you need only two ingredients:

Peeled berry - 0.5 kg

Granulated sugar - 200 grams

We put the agrus with sugar into a special container for the microwave, put it in the microwave oven (microwave oven) and turn it on at maximum power for 20 minutes. Stir the mixture three times during cooking. And you're done. Directly hot, you can pour on sterilized dishes or eat.

Gooseberry jam in a slow cooker

To make delicious gooseberry jam in a slow cooker, we need to use:

Agrus - 1 kg

Granulated sugar - 1 kg 200 grams

Pour agrus into a slow cooker, and sugar on top. We turn on the multicooker for extinguishing mode. Time 1 hour 30 minutes. During the extinguishing period, it is worth stirring several times with a silicone spatula. And you're done. Simple and tasteful.

Gooseberry jam

Do you know how jam is different from jam. So, in the jam there are pieces or whole parts of the fruit. But jam is an almost homogeneous thick mixture of fruit and sugar. So, to cook this yummy you will need:

Peeled berries - 1 kg

Granulated sugar - 1 kg

Water - 80 ml

Lemon juice - 1 tablespoon

To make jam, take the fruits and grind them in a meat grinder. Pour sugar, water and chopped berries into a saucepan with a thick bottom. Bring the mixture to a boil over low heat and simmer for 30 minutes, stirring constantly. Pour lemon juice five minutes before the end of cooking. That's all. We are ready to wait. Pour into containers.

Gooseberry jam

Confiture, in contrast to jam and preserves, has a denser and thicker consistency. In order to get the confiture, gelling agents are added. We need:

Peeled berries - 500 grams

Granulated sugar - 500 grams

Gelatin - 10 grams

Water - 5 tablespoons

Agrus is interrupted in a blender until smooth, sugar is added and cooked over low heat until boiling. Boil the resulting mixture for 5 minutes over very low heat. Allow to cool to 40 degrees. Then add the gelatin that was previously dissolved in water. Mix quickly and can be poured into jars. The jam is ready.

So that's it! I'm happy with myself. Now all these delicacies can be simply eaten, baked pies and cakes. The main thing is that you have the recipes. Be creative.

Gooseberry makes a very tasty and beautiful jam. It can be cooked both classic and with all kinds of aromatic additives. Read our recipes and take notes - they will come in handy very soon.

How to make gooseberry jam - classic

For the jam, choose a medium-ripe berry. Remove ponytails and dry sepals. Wash and dry the gooseberries. Fold it into a wide basin and fill it with cold water. Bring the mixture to a boil and cook for 3-4 minutes - during this time, the gooseberries will soften. Next, pour sugar into the bowl and mix the contents gently. Let the sugar dissolve and only then put the pot on the fire. Cook the jam for minutes, and then let it cool for 5 hours. Bring the jam to a boil again (the same 5 minutes) and let it cool again (the same 5 hours). Do this 5 or 6 times - the jam should be pretty thick. After the last boil, put the workpiece in sterilized jars and seal them.

For classic jam you will need:

gooseberries - 1 kg;
water - 125 ml;
sugar - 1 kg.

Gooseberry jam doesn't gel well. If you want it to come out in the form of a thick jam, substitute fresh red currant juice in the classic recipe. Gooseberry jam will turn out to be very thick, with a delicate currant aroma and a beautiful pinkish color.

How to make gooseberry jam - 5 minutes

Pour the prepared gooseberry (1 kg) overnight with cold water (2 glasses). In the morning, drain the fragrant liquid, bring it to a boil and dissolve sugar (1 kg) in it. Boil the syrup and dip the soaked gooseberries into it. Increase the gas to the maximum and simmer the jam on a high boil for exactly 5 minutes. Place the hot workpiece in prepared jars.

This jam turns out to be more liquid, but the aroma of fresh gooseberries is clearly felt in it.

How to make gooseberry jam - orange

You will need:

red gooseberries - 1 kg;
fresh oranges - 2 pcs;
sugar - 1 kg 300 g.

Remove the tails and sepals from the gooseberries. Wash oranges with hot water and cut into slices together with the peel. Remove the bones if they get caught. Twist the gooseberries and oranges in a meat grinder or beat with a blender. Cover the mass with sugar and let it dissolve. Cook the gooseberry-orange jam in 3 doses (5 minutes of cooking, 5 hours of standing). Pack the jam into jars while it is hot.

How to cook gooseberry jam - nut jam with vanilla

Buy large gooseberries. Cut each berry lengthwise into halves, not reaching the end. Carefully squeeze the bones through the resulting hole. Fill each berry with a small piece of walnut.

Boil the syrup with water, sugar and vanillin. Put the berries and nuts in the hot syrup and bring the jam to a boil. Boil it for 2 minutes the first time, and then let it cool for 6 hours. Boil the second time for 3 minutes, let cool for 5 hours. Boil for the third time for 4 minutes, let cool for 4 hours. Boil for the fourth time for 5 minutes, let cool for 3 hours. Boil the fifth time for 6 minutes and immediately place in hot jars. Seal them with hot lids.

Products:

Water - 250 ml;
Sugar - 1 kg.
Gooseberry - 1 kg.
Vanillin - 1 sachet.
Kernels - 100 g.

How to make cherry-flavored gooseberry jam

Take a large handful of fresh cherry leaves and wash them well. Pour the leaves with one glass of water and cook for 15 minutes. Strain the resulting broth, but leave 5 leaves in it for more jam flavor. Add 1 kg of sugar to the resulting cherry water and cook the syrup. Put 1 kg of pitted gooseberries in hot syrup (as for nut jam). Cook this jam in one go, stirring constantly. Cooking time - 10-15 minutes (depending on the desired density).