The title of royal gooseberry jam is given according to merit.

This berry is full of magnesium, iron, vitamin C and potassium, it is useful for vascular diseases and for the prevention of the entire circulatory system. But most importantly, the delicacy is extremely tasty. There are several interpretations of the royal jam.

Gooseberry Jam Tsar's Emerald

Sometimes this jam is also called emerald jam, since unripe berries are needed to make it. But at the same time, the gooseberry must be first-class - whole and dense berries. We take products in such quantities:

• Berries - 1 can (1 l);
• Granulated sugar - 1 liter jar;
• Water - 0.4 l.

The first step is to sort and sort the berries. We wash the best gooseberries and carefully cut the tails and stalks from each berry. It is convenient to do this with nail scissors. Next, rinse it again and pierce each berry with a toothpick in several places. Yes, there are a lot of troubles with this jam, but that's why it is royal.

Now you need to prepare the sweet syrup for the royal emerald gooseberry jam. For this we take an enamel pan and bring water to a boil in it. Then we dissolve sugar in it. Pour the gooseberries with boiling syrup and leave for 5 hours. After the time has elapsed, pour the syrup from the berries into a saucepan and boil again. Now pour the berries for the second time and leave to infuse.

After another 5 hours, we boil the syrup for the third time and already with the berries we send it to boil on the stove after boiling for about 15 minutes. Then we put the boiling jam in the jars. They must be rinsed and sterilized in advance. Roll up the jars with delicacies and set them aside until they cool completely, turning them upside down.

Tsar's gooseberry jam with cherry leaves

Cherry leaves give a special aroma and taste to the delicacy. To make jam with them you need to take:

• Gooseberry - 1 kg;
• 2-3 branches of cherry leaves;
• 2 tbsp. water;
• 1.5 kg of sugar.

This amount of ingredients will be spent on the preparation of about 3 jars of half a liter. The berries also need to be sorted, rinsed well, so that extremely perfect berries remain. Gooseberries can also be deseeded by making partial cuts and cored with a hairpin or special aluminum wire with a loop.

After that, rinse the gooseberries again and pour them into the pan. We also wash the cherry leaves for the royal gooseberry jam and transfer them with berries. The leaves not only add a special flavor, but also preserve the emerald green hue of the jam. Leave the ingredients filled with water to infuse for 5-6 hours.

Then we pour the water into a separate bowl, and put the gooseberries in a colander. Prepare syrup with infused water - you need 2 tbsp. for 1 kg of berries. To do this, add sugar to the pot with the broth and send the container to the fire. Bring the syrup to a boil at medium temperature, stirring the sugar crystals in the process. When it boils, you need to boil for about 5 minutes over low heat.

Dip the berries into the boiling syrup and insist them for about 3-4 hours. We repeat this procedure several times until the jam is ready. This will take about 3-4 boils for 5 minutes. It takes about 4 hours to cool down after each boil. Everything, the delicacy is ready for clogging or tea drinking.

Royal gooseberry jam with walnuts

Even more useful, and also with a special twist, you can make royal gooseberry jam with the addition of walnuts. For the recipe you will need:

• Gooseberry - 1 kg;
• Nuts to taste;
• Sugar - 1.5 kg.

Berries for this recipe are taken large of the same variety and color, preferably green. We wash the gooseberries and get rid of the tails and skin. For the last procedure, you need to cut the berry on the side with a knife and squeeze out its contents, leaving the skins intact. We grind the peeled gooseberries through a sieve, getting rid of the seeds as well. We send the mass to the stove in a water bath, adding sugar.

Heat the puree until all the sugar is dissolved. Then in the remaining skins from the berries you need to "pack" pieces of walnuts. The stuffed gooseberry is dipped in the prepared syrup. We boil the "stuffed" berries for 5 minutes in several approaches. After each cooking, the mass will need to be cooled. The result is an amazing royal emerald jam.

Tsar's gooseberry jam with vodka

The recipe for gooseberry and cherry leaf jam can be slightly modified by adding vodka to the ingredients. For cooking we take:

• Berries - 1 kg;
• Cherry leaves - 100 g;
• 1 tsp citric acid;
• Granulated sugar - 1 kg;
• Vodka - 50 ml;
• Vanilla - ½ tsp;
• 5 tbsp. water.

We wash the berries and cut off their tails. In order for the consistency of the jam to come out homogeneous and pleasant to the taste, you need to remove the seeds from the berries. Fill the treated gooseberries with cold water for 6 hours. Now we drain the water. We also wash the cherry leaves, then putting them in a saucepan.

We also fill in 5 tbsp. water and send it to the stove, turning on medium heat. Add citric acid to the container to add sourness to the dish. When the water boils, boil for 5 minutes and remove from heat. We discard the leaves in a colander, and pour sugar into the broth. We put the broth on the stove again and boil until all the sugar crystals dissolve.

Now it's time for vodka, which we pour into the boiling broth together with vanilla, mixing well. Pour the prepared syrup to the berries and leave for 15 minutes, then pour it back into a saucepan and boil for another 10 minutes, when the mass boils. After boiling the berries, lay out the finished jam in jars and roll up. Tsar's gooseberry jam with vodka is ready! We remove the delicacy to be stored in the cellar, and in winter we enjoy an amazing and delicious dessert.

Gooseberry jam in a slow cooker

Today, home helpers can cook almost anything. Even gooseberry jam is easy to make in a slow cooker. For this you need to take:

• Berries - 0.7 kg;
• Sugar - 0.8 kg;
• Water - 600 ml.

Any multicooker with the function of "jam" or "multi-cook" is suitable for the preparation of delicacies. Next, you need to weigh the main ingredients and measure the water so that the amount exactly matches the one stated in the recipe. Gooseberries are poured with cold water for half an hour to "soak" the berries from dark spots, dirt and plaque.

We clean the soaked gooseberries from plaque and cut off the tails from it, after which each berry is cut into two halves. Now you need to prepare the syrup. To do this, in a multicooker bowl, sugar is poured with boiled or purified water and set to the "multi-cook" mode. The syrup preparation time is 5 minutes, and the temperature is 160 ° C.

During this time, the sugar crystals will completely dissolve, and the water will boil. Pour the gooseberries into the finished sweet syrup and set for another 25 minutes at the same temperature in the multi-cook mode. In this case, you do not need to close the multicooker.

In the process, remove the resulting foam with a wooden spatula. During cooking, the berries soften, and only the necessary moisture will remain in the syrup. When the multi-cook program is turned off, you can put the jam in the jars and roll up the lids. The blanks cool upside down, after which they are sent to a cool place for storage.

Gooseberry: five-minute jam

As you know, five-minute gooseberry jam is prepared the fastest, but you need to remember to observe the correct ratio of sugar and berries so that the delicacy will stand the right amount of time without swelling. For this we take:

• Gooseberry - 1 kg;
• Sugar - 1 kg (minimum 0.5 kg);
• 150-200 ml of berry juice (any).

For making such a quick jam, it is better to take unripe gooseberries. This is due to the fact that the skin is still quite dense, and the seeds are soft, light and not yet sour.

Mix berry juice or syrup with sugar. After that, we start preparing the berries. Rinse the gooseberries thoroughly and cut the tails and stalks from it. Pour the finished berries to the berry syrup and send them to the stove, covered with a lid. Bringing to a boil, we reduce the mass so that the jam does not boil, but warms up well for about 5 minutes.

After five minutes warming up, put the jam in jars and roll up. Banks must naturally be sterilized and dried beforehand.

Amber gooseberry jam

By adding a little more sugar to the gooseberry jam, you can get a precious color treat. To make amber gooseberry jam, you need to take:

• Berries - 1 kg;
• 1.5 kg of sugar;
• 300 mg of water.

Gooseberries are well washed and cleaned of tails and stalks. Then you need to cut each berry in half and squeeze all the pulp out of them. In a saucepan, pour the berry mass without skins with water and boil on the stove for about 10 minutes. After that, we filter and grind the mass to get rid of the seeds.

Mix the berry broth with sugar and stir. We send the already sweet broth to the fire to boil for 15 minutes. Next, fill our gooseberries with this mass and leave it for 8 hours. After the time has elapsed, pour the liquid into a saucepan and boil again for about 15 minutes, after which we return to the berries for another 8 hours. The last time the jam has been boiled for 15 minutes, after which it is divided into prepared jars and twisted.

Gooseberry and kiwi jam

A real vitamin bomb, and even with an amazing taste, can be made from the same gooseberry with the addition of sweet aromatic kiwi. For this gooseberry and kiwi jam recipe you will need:

• Ripe gooseberries - 300 g;
• Sugar - 1 tbsp.;
• Kiwi - 1 pc.

We wash the berries under running water, after which we remove unwanted tails. Pour the finished berries into a bowl and add sugar. While the gooseberry is infused and letting in the juice, peel the kiwi. Please note for a richer taste of the jam, ripe kiwi fruit is taken. Cut the fruit pulp into small cubes and send it to the gooseberry covered with sugar.

We pour in water there and send the mass to the fire. After boiling the contents of the bowl, reduce the heat to low. Cook the delicacy over low heat for 40-50 minutes. We lay out the finished jam on the banks after it has completely cooled down. The result will exceed all expectations - the jam will come out bright green with specks of black from the kiwi seeds. And the taste will be both sweet and sour. Enjoy your meal!

Gooseberry jam with whole berries

Sometimes you want to make jam so that the whole gooseberry remains safe and sound. So that they do not boil over and do not even crack, you need to adhere to the following recipe. To make gooseberry jam with whole berries, you need to take:

• Gooseberry - 1 kg;
• 1.5 kg of granulated sugar;
• Water - 0.5 liters.

You can immediately prepare cans for seaming. Next, we turn to the preparation of the berries - we sort out the gooseberries and rinse them, throwing them into a colander. After all the water is glass, you need to prick each berry separately with a needle. This will help them stay intact during thermal processing. In addition, the berries will retain not only their shape, but also their taste.

Next, put the gooseberries in a saucepan, add sugar there and set aside. After 8 hours, 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 is dissolved. Then remove from the stove and insist the gooseberries in sugar syrup for 20 minutes.

Now we send the mass to the fire a second time and let it boil. As soon as bubbles appeared on the surface, we immediately remove and lay out the jam in the jars. Having tightened the tin lids, we send the cooled blanks to the cellar for the winter.

Gooseberry jam through a meat grinder

To make the jam thicker, and in order to speed up the cooking process, quittin can also be used in the recipe for a twisted delicacy. And for flavor, add raspberries, blackberries or strawberries. So, for gooseberry jam, we take the following products through a meat grinder:

• Gooseberry - 3 tbsp.;
• Sugar - 3.5-4 tbsp.;
• Vanilla to taste;
• Raspberries - 1 tbsp

We sort out the berries, get rid of the litter and rinse. When there is water from the berries, we send them to a meat grinder or blender, twisting them in mashed potatoes. Then mix the mass in a bowl with sugar. In this case, the dishes should be enameled, and the spatula should be wooden. Cover the bowl with a towel and leave the mashed sugar for 4 hours. During this time, the mass needs to be mixed a couple of times.

After the time has elapsed, add raspberries, vanilla to the ingredients and mix slightly, shaking the bowl from side to side. Now you can send the container with the berry mass to the stove, bringing it to a boil. Then the jam is cooked for only 5 minutes. At the same time, you can periodically remove the foam. After finishing the cooking stage, the jam is laid out in banks and sent to storage.

Gooseberry jam with gelatin

For greater thickness, a gelling agent can be added to the treat. For a recipe for gooseberry jam with gelatin you will need:

• Berries - 1 kg;
• 100 g sugar;
• Water - 250 ml;
• Gelatin - 100 g;
• Vanilla - 1 stick.

As with any other recipe, the first step is to prepare the berries. It is recommended to take unripe gooseberries. We sort out the berries, getting rid of debris, leaves and then rinsing. We send water to the stove in a saucepan with sugar. When the syrup boils, add the berries to the container and, reducing the heat, cook for about 10 minutes. After that, you need to let the treat cool.

Add vanilla and gelatin to the already cooled berries. Put the pan again on the stove over high heat and, when the mass boils, cook for 4 minutes. In this case, the jam must be mixed all the time. Then we lay out the still hot delicacy in sterilized jars and roll up. Everything, the dish is ready!

Gooseberry jam in a bread maker

It is much easier to cook with modern miracle technology. So, you can even cook gooseberry jam in a bread maker. This will free up a lot of time, which will be useful for other important things - we have so many of them! For cooking we take:

• Gooseberries - 450 g;
• Sugar - 450 g;
• 25 g lemon.

Cooking is easy. Gooseberries need to sort out, remove leaves, tails and small debris, and then rinse the berries in running water. When the berries, laid in a colander, are dry, pour them into the bowl of the bread machine. Now we are preparing the lemon - it needs to be washed and chopped, cut into thin strips. At the same time, we do not peel the peel, it also goes into jam, but we remove the bones.

Fill the gooseberries with lemon straws and sugar. Now we place the bowl in the bread maker and set the “jam” mode. That's it, your help in the kitchen is no longer needed. The electric assistant will handle the rest on her own. When the jam is ready, your "cook" will inform you about it with a sound signal. It remains only to distribute the delicacy among the prepared cans and roll up.

Gooseberry Cinnamon Jam

Agrus jam tastes a bit like grape jam. You can add a special flavor to the treat by adding cinnamon. To make an unusual aromatic gooseberry cinnamon jam, take:

• Gooseberry - 1 kg;
• Cinnamon - 5 g;
• Water - 1/2 tbsp.;
• Sugar - 1.5 kg.

We sort out the gooseberries, wash and get rid of the tails and stalks. Put the washed berries in a colander to glass the water. Then each berry must be cut in half separately. We send the chopped gooseberries to the pan and cover with granulated sugar. Pour the prepared water there and leave it for a day to get juice from the berries.

The next day, add cinnamon to the pan, mix everything well and send it to the stove. Boil the mass over low heat for 5 minutes after boiling, stirring the berry jam all the time with a wooden spatula. Then, turning off the heat, we leave the jam to cool to room temperature.

Now you need to boil the already cooled jam again. This time the pan is on the stove for about 15 minutes. During this time, we also stir the mass. After the second cooking, the treat cools down completely. Now it can be laid out in banks. Jam is stored either in the refrigerator or in the cellar.

Black gooseberry jam: five minutes

Despite the fact that gooseberries are a sour and tart berry, they make an excellent jam. Also useful. And it is not necessary to cook it in several passes and spend more than one day in the kitchen at the same time. You can make a five-minute black gooseberry jam. For this we take:

• Sugar - 1 kg;
• Black gooseberries - 1 kg;
• Water - 1.2 tbsp. (can be replaced with apple juice).

We wash the berries and discard them in a colander. We also clean the gooseberries from the stalks and tails. Now fill the sugar in the pan with water (juice). Each berry must be pierced with a needle (preferably a toothpick). To save time, you can simply crush the gooseberries gently. Then pour the berries into a saucepan with sugar syrup and put on fire.

The mass must be heated to 90 ° C, no more. At the same time, make sure that the berries with sugar do not stick to the bottom and do not burn. To do this, you need to stir the contents of the pan all the time. As soon as the berries are warm enough, turn off the stove and let the gooseberries stand for about 5 minutes. At this time, periodically stir the contents.

Now you can put the jam in jars (sterilized) and seal with iron lids. Enjoy your meal!

Gooseberry jam with gelatin

Thick jam can be made not only with gelatin. For this, it is also ideal to use zhelfix - a special gelling agent on a natural basis. It is of two types: in a ratio of 1: 1 and 2: 1 (there are more fruits than sugar twice). Natural pectin will preserve the natural taste and external characteristics of the berries, while saving granulated sugar and preserving all vitamins.

Ingredients for gooseberry jam with gelatin:

• Gooseberry - 1 kg;
• Zhelfix 1: 1 - 1 sachet (20 g);
• Sugar - 1 kg.

We sort out the berries, rinse and pour into a saucepan. You can leave the gooseberry whole, or you can grind it with a blender or in a meat grinder. Set aside the saucepan with berry puree. Next, mix the gelatin with a couple of tablespoons of sugar. Pour them into a saucepan and send everything to the stove, mixing. When the mass boils, we send the remaining sugar. After mixing, bring to a boil again and cook for a couple of minutes. After that, remove the foam from above and pour the thick jam into sterilized dry clean jars. The cooled jam resembles real marmalade or jelly. It can even be spread on bread. Enjoy your tea!

Gooseberry pearl jam

This jam may be known under other names, for example, it is also called royal. The highlight, or rather the pearl in the recipe, is the gooseberry walnut filling. To prepare a treat, you need to take:

• Gooseberries (green, unripe) - 1/2 kg;
• Nuts (walnuts) - 250-300 g;
• Water - 1/2 l;
• Sugar - 1 kg;
• Badian - 1-2 stars.

The washed gooseberries must be sorted out and the stalks removed from the berries. Then carefully, without damaging the berry itself, remove the core with seeds from the gooseberry. Now the hardest part is stuffing each berry with a piece of nut kernel. When the jewelry work is completed, set the berries aside and prepare the syrup.

In a saucepan, mix sugar with water and send them to the stove. Cook until the sugar crystals are completely dissolved over low heat. The syrup should be transparent. Pour our stuffed gooseberries with hot syrup, leaving them to infuse overnight. The next day, add the star anise to the pan with the ingredients and put it on the fire again.

Bring the mixture to a boil over low heat and remove immediately. Let the jam stand a little, then you can get the star anise and pour the pearl delicacy into the jars. It should come out about 3 jars of 0.5 liters.

Gooseberry jam with irga

Gooseberry can be slightly shaded with sugary sirgi berry, which will create a special unique taste. To make unusual jam you will need:

• Gooseberry - 1 kg;
• Irga - 1 kg;
• Sugar - 400 g.

We wash the berries under running water and sort through, removing twigs, stalks and leaves. For cooking, take a saucepan with thick sides and bottom. We put a layer of irgi in it, on which we pour half the sugar on top. The next layer is gooseberries, which are also sprinkled on top with the remaining half of the sugar.

So the berries stand for about an hour, releasing the juice. Then we put the pan on fire, pour water into it, and wait for it to boil. After that, we reduce the heat and cook for 40 minutes, stirring the jam occasionally. At this stage, you can adjust the sweetness of the treat. You can add lemon juice 15 minutes before the end of cooking if you want a more sour jam.

When the finished jam has cooled to room temperature, it can be poured into sterilized jars and sealed. Enjoy your tea!

Preparations for the winter are in full swing, and now it's the turn of the gooseberries. Usually I make so-called raw jam from this berry, but this time I decided to experiment and make “royal” gooseberry jam or emerald jam. The recipe is quite troublesome, but, in fact, not so complicated, you just need to get used to it. And the result is definitely worth it! Amazingly aromatic jam of rich emerald color, moderately sweet and with a slight pleasant sourness. Insanely delicious!

To make the jam emerald, we take the berries for it green and slightly unripe - large, dense, elastic (they are also easier to prepare) and always sour (so that the jam does not turn out too cloying). Then you will have a truly royal dessert!

Ingredients:

• green gooseberries, large - 700 g,
• sugar - 1 kg,
• water - 1.5-2 tbsp.,
• cherry leaves - a large handful, 15-20 pieces.

How to make "royal" gooseberry jam

Preparing the gooseberry is the longest and most laborious stage in the preparation of the "royal" jam. We wash the berries thoroughly, remove them from the water, throwing them onto a sieve (colander). Next, you need to cut off the tails of each berry and remove all the seeds. For this jewelry work, I used accessories from my manicure set - scissors and a spatula (pusher). They are just perfect for this. I cut off the ponytails on both sides with manicure scissors.

They also made an incision along one side of the berry, as in the photo. If you make a smaller incision, it will be more difficult to remove the pulp and seeds.

I strongly advise you to involve assistants in this business - with them the matter will go faster and more fun: one cuts off the tails and makes cuts in the berries, the other removes the seeds. If you do everything alone, then it is more convenient to first process all the berries with scissors, and only then scrape out the pulp.

As soon as we have dealt with all the berries, we rinse them once more, drain the water.

Then we rinse the cherry leaves and, alternating them with gooseberries, put everything in any convenient container. Fill with cold water and leave for 5-6 hours. I left it overnight.

After the infusion we filter - it will go to the syrup. We measure out 1 tbsp. infusion, drain the rest.

Add all the sugar to the infusion and, stirring, boil the syrup for 5 minutes. after boiling. Do not forget to remove the foam during the boil.

We load the gooseberries into the boiling syrup. Together with the berries we throw in a few cherry leaves, 5-7 pieces. They will enhance the color and flavor of the jam. We soak the jam on the stove for 1 min. and shoot.

We wait 2-3 hours, after which we return the saucepan with jam to the stove. Bring to a boil and boil for 5 minutes. Then we remove it again, and this time we leave the jam to stand for 5-6 hours.

In the same way, we boil the jam for 5 minutes. the second time - and again leave to infuse for 5-6 hours. This is how the jam looked like after the second cooking.

We repeat the 5-minute cooking for the third time - and the jam is ready! In the finished jam, the berries no longer float to the surface.

For long-term storage, pour the cooled jam into sterile jars, close and remove. The cherry leaves can be removed if you want, but they do not interfere with eating the jam at all.

Enjoy your meal!

Good day to all. With the arrival of summer, we rejoice not only in the good weather, the availability of weekends and holidays, but also in the constant harvest of vegetables, fruits and berries. So, gooseberries are very popular. It is not whimsical enough to grow and gives an excellent harvest.

And from ripe berries they make delicious jam, jam, marmalade and even marshmallow. Even the fruits of this plant can be frozen and treated with vitamins in cold winter.

Currently, there are a fairly large number of different recipes for cooking sweet treats. However, you should never forget the classic cooking methods, according to which nothing superfluous is added to the composition, except for the berries and sugar themselves.

Ingredients:

• Gooseberry - 1 kg;
• Sugar - 600 grams.

Cooking method:

1. Sort out the gooseberries, then cover with cold water. This will allow unnecessary debris to rise to the top. Remove all debris, then drain the water and gently pinch off the tail from each berry, or better cut it off with scissors.

To prevent the gooseberries from losing their shape during cooking, pierce each berry with a needle or a toothpick.

2. Cover the prepared fruits with sugar and leave overnight. During this time, the mass will become soft and give a lot of juice.

3. In the morning, put a saucepan with berries on fire and bring to a boil. Cook for 5 minutes, then remove from heat.

4. That is, for 2-3 days in the morning and in the evening you need to boil the contents of the pan for 5 minutes. And then pour everything into clean, sterile jars and seal with metal lids.

5. Store in a cool, dark place.

Recipe for jam with orange and lemon for the winter

But to diversify the dessert, you can add additional ingredients, such as citrus fruits. Then the aroma and taste will be unique.

Ingredients:

• Berries - 1.5 kg;
• Lemon - 1 pc.;
• Orange - 1 pc.;
• Sugar - 1.5 kg.

Cooking method:

1. Wash the fruits, remove the debris and cut the tails with scissors. Wash the citrus fruits and cut them into pieces along with the peel, remove the seeds.

2. Pass the prepared berries and fruits through a meat grinder or blender. You can add some sugar.

3. Transfer the resulting mass to a saucepan, add sugar and stir. Put on fire and bring to a boil, stirring constantly. Boil the contents for 15 minutes.

To cook the jam, you need to use an enamel pan or a cauldron with a thick bottom so that the contents do not burn.

4. Hot food should be rolled up in sterile jars.

Making frozen gooseberry jam

Just for such a case, there is a special manufacturing technology. So take the next photo recipe for a note!

Ingredients:

• Gooseberry - 500 gr.;
• Sugar - 500 gr.;
• Water - 100 ml.

Cooking method:

1. For frozen berries, trim off the tails on both sides.

You do not need to defrost the gooseberries beforehand.

2. Cook sweet sugar syrup in a saucepan: pour water, add sugar and bring to a boil to dissolve sugar. Pour the prepared berries with boiling syrup, cover and leave for several hours.

3. When the contents have cooled, bring it to a boil and cook for 20-25 minutes over medium heat.

4. Then pour into prepared jars and store in the refrigerator.

Emerald gooseberry jam with cherry leaves

By the way, have you ever wondered why this treat has a royal (royal) name, or emerald? In fact, it all lies in the rich color, well, and the unique taste.

True, here you have to work a little to get the desired result in the end. Well, cherry leaves will add a special color and fragrant aroma.

Ingredients:

• Gooseberry - 1 kg;
• Sugar - 1 kg;
• Cherry leaves - 300-400 gr.;
• Water - 3 glasses.

Cooking method:

1. Cherry leaves (leave 10 pieces) soak in cold water. And then put on fire and bring to a boil, close the lid, turning off the heat. Let it stand for 5-10 minutes.

2. Rinse the berries and cut off the tails. Then carefully prick each fruit with a needle. Pour the prepared fruits into hot cherry infusion. Now turn the pan a few times, but do not use a slotted spoon or spoon.

Cover the top with clean cherry leaves.

The more you put cherry leaves, the richer the emerald color of the jam will turn out.

3. In the morning, carefully remove the berries with a slotted spoon, and add sugar to the infusion. Bring the syrup to a boil, stirring constantly to dissolve all the sugar. Then add the berries carefully and simmer for 20 minutes.

5. Store in a cool place. Everything turns out to be insanely tasty and beautiful in appearance.

Cooking dessert with berries and orange

The next cooking method is suitable for those who did not have time to harvest and the gooseberries are already overripe. A meat grinder or blender will come to your aid, because the integrity of the berries can no longer be preserved, but you can get sweet jam.

Ingredients:

• Oranges - 2-3 pcs.;
• Gooseberry - 1 kg;
• Sugar - 2 kg.

Cooking method:

1. Cut off the tails of the berries, then rinse the fruits and dry a little.

2. Wash oranges and cut into wedges, remove seeds.

3. Twist the fruits and citrus fruits through a meat grinder.

4. Fill the resulting mass with sugar and mix. Leave it on for 15-20 minutes to allow the sugar to dissolve.

5. Your treat is ready. Pour it into jars and close the lids. Store best in the refrigerator.

Using this recipe, you will save all the vitamins of berries and fruits.

Video on how to make royal gooseberry jam

Still, the emerald delicacy is considered the most popular. Therefore, I would like to once again tell you in detail how you can get it. And I found a great plot, watch and listen, and of course, remember and repeat the result.

A simple recipe for making jam without cooking

And here is another option for cooking without boiling. What are the benefits of such a treat? So, firstly, everything is prepared quickly, and secondly, it turns out to be useful. And thirdly, it is done without any additives.

Ingredients:

• Gooseberries - 2 kg;
• Sugar - 2.5 kg.

Cooking method:

1. Rinse the fruits well in cold water and dry. Cut off the tails of all berries.

2. Then pass them through a meat grinder. You can also use a blender.

2. Add sugar to the prepared mass and mix well.

3. Once the sugar is all dissolved, pour the jam into sterile jars and cover with plastic lids. Store in the refrigerator.

Cooking gooseberry jam at home for the winter through a meat grinder (on a blender)

And in the end, I would like to invite you to make a real ruby \u200b\u200bjam. The recipe is simple and everything is done easily, so a culinary specialist of any level can handle it.

Ingredients:

• Gooseberry - 1 kg;
• Sugar - 1 kg.

Cooking method:

1. Fill the berries with cold water for several hours. Remove the debris and cut the ponytails.

3. Transfer the resulting mixture to a saucepan and turn on the heat. Bring to a boil and simmer for 20 minutes, but be careful not to burn anything.

4. Now add sugar and cook until desired thickness, 25 minutes.

5. Pour into sterile jars and close with sterile lids. Turn the workpieces upside down and keep in this state until they cool completely. Then store in a cool and dark place.

If you have never made gooseberry jam yourself, then it's time to correct yourself and start cooking, especially since I painted everything in detail and with high quality. The recipes are all proven and give a delicious, beautiful and healthy result. I wish you all great culinary creativity and inspiration!

Tsar's jam is so named because once gooseberry was considered an exquisite delicacy, and jam from it appeared only on the tables of noble people. This delicacy has a beautiful bright green color, and the whole boiled berries are not only attractive, but also tasty. Its sweet and sour taste is wonderful when combined with rolls and hot tea.

To make such a jam at home, you need to take into account a number of some nuances. For example, the more ripe the berries are, the darker the finished product will be. Use slightly unripe fruit to create royal gooseberry jam or emerald jam.

How to cook it at home?

You can apply the simplest method, without additional additives. This is not a classic recipe for royal jam, but a lightweight one. In order to cook this delicacy, you will need the following ingredients:

• 900 g gooseberries, without twigs and tails.
• 900 g - 1 kg of granulated sugar.
• 600 ml of water.

For every 450 grams of peeled berries, you need to take 300 ml of water. Place the gooseberries in the water in a large, thick-walled saucepan. Bring to a boil, then cook a little until the skin becomes soft - it will not soften after adding sugar.

Use 450-550 grams of sugar per 450 grams of berries. If you want to cook a very hard unripe gooseberry, use more. Add sugar and stir over low heat until completely dissolved. If you start boiling the jam before it dissolves, it may crystallize during storage. Bring the berries in the syrup to a fast but steady boil at 105 ° C to 110 ° C and keep over the fire.

At the same time, wash the glass jars in hot soapy water, then rinse well. Place them in a preheated 160 ° C oven for about half an hour.

After about 15 minutes from boiling, your jam should be slightly more viscous and translucent. To test it's done, place a clean saucer in the freezer and chill well. Then, using a teaspoon, put some jam syrup on it, leave to cool completely. Then slide your index finger over it. The syrup should wrinkle when the jam is done. If it remains liquid and almost does not respond to pressing, continue to cook the jam for a few more minutes. Repeat the test as needed.

Then remove the top layer from the surface of the jam with a spoon. Pour the prepared treat into prepared jars using a funnel. Cover the surface of the jam with sheets of wax paper or cling film and tie the threads around the neck of the jar. Let cool completely in this state. This will prevent condensation from accumulating under the lid, which can lead to mold. Then close the jars with sterilized lids.

Jelly Jam

There are many options for making royal jam. For example, you can make it from gooseberries in the form of translucent emerald jelly. For this you will need:

• 5 and a half cups unripe gooseberries (intense green).
• 7 glasses of sugar.
• 1 pack of pectin.

Rinse the berries, make cuts in them and squeeze out all the seeds. Place prepared gooseberries in a large pot of water, add pectin and stir thoroughly.

Bring to a boil over maximum heat, stirring all the time, then reduce heat. Add all the sugar in quick movements. Return to maximum heat and simmer for one minute, stirring constantly. Make sure the sugar is completely dissolved. After that, cook over low heat for five minutes, constantly skimming off the foam. Then remove the pan from the heat.

Pour the jam immediately into warm, sterilized jars, filling them almost to the brim. Hot seal with sterilized lids. Let the jam stand until it cools completely at room temperature. Tsar's gooseberry jam for the winter is ready.

Spicy option

The recipe for this delicacy, which involves the use of cherry leaves, is considered a classic. But you can make royal jam by adding bay leaves to it for a more interesting taste and aroma. You need the following:

• 600 grams of gooseberries, peeled and without stems.
• 600 grams of sugar.
• 3 fresh bay leaves.
• The juice of one lemon.

Wash the gooseberries and drain in a colander for 10 minutes. Place the berries, sugar and bay leaves in a large heavy-walled saucepan and heat over medium heat. Stirring gradually, melt the sugar in the water. When it is completely dissolved, turn up the heat and bring the jam to a vigorous boil.

Stir the syrup only occasionally when it is boiling. Continuous stirring will help crystallize, but do not let the jam overflow or burn. Remove all foam from the surface.

Boil the royal jam for 20-25 minutes, its temperature should be 104-107 ° C. These are ideal conditions for thickening. After that, remove the pan from the heat and immediately pour in the lemon juice, stir.

At this point, you should have sterilized jars prepared, into which you should immediately pour hot jam. Cool the workpiece closed.

Tsar's gooseberry jam with cherry leaves

This recipe is considered old and classic. As with other varieties, the gooseberries must be at the correct ripeness stage, which is tough and green. You will need the following components:

• unripe gooseberries (about 5 cups);
• sugar (7 glasses);
• cherry leaves (60 pieces);
• water (about 3 glasses).

How to cook?

When to collect gooseberries for royal jam? You want unripe green berries that are already grown in size and contain a lot of juice, but remain firm and sour. If you see that they have reached the indicated stage of maturity, it is time to collect them for jam.

The most time consuming part of the job is peeling the gooseberries. From each berry, you need to cut the tails and cut the seeds. It is convenient to do this as follows: make a cut along the berry and pick seeds from each half with a small spoon (the tip of the handle), without tearing the fruit to the end.

After that, you need to make a base for the syrup: add cherry leaves to the water, most of them (50 pieces). Turn on a high heat and heat to a boil.

Pour the resulting syrup over the berries and cool to room temperature. Then you should place them in a cool place for a few hours, preferably overnight.

After that, pour two cups of syrup into another container, the rest, along with the leaves, can be thrown away. Add 7 cups of sugar to the prepared liquid. Place a saucepan on the fire and bring to a boil. Add gooseberries.

Bring to a boil again and cook over medium heat for 15 minutes (exactly). Add the set 10 cherry leaves five minutes before cooking ends. Turn off the stove, refrigerate and place the jam in glass jars, covering them with lids. Tsar's gooseberry jam with cherry leaves is ready.

Strawberry option

Of course, the classic royal jam means a delicacy made from green gooseberries. But you can add other berries as well. For example, make royal jam from strawberries and gooseberries.

For this you need:

• 2 cups gooseberries
• a quarter glass of water;
• 8 cups strawberries
• 4 glasses of sugar;
• a quarter glass of fresh lemon juice.

Wash the gooseberries and place them in a pot of water. Cover and bring to a boil, stirring gently, until all the berries have floated up. Pass half of the berries through a sieve and puree. Discard the skins, stems, and seeds. Remove the seeds from the rest of the berries by hand.

Rinse the strawberries gently and rinse well. Mash two-thirds of the berries in mashed potatoes or pass through a sieve. Combine the strawberry and gooseberry puree, the rest of the whole berries, the sugar, and the lemon juice in a large saucepan. Bring to a boil, stirring constantly, until the sugar dissolves.

Simmer until the mixture reaches a jelly consistency. This will take about 20 minutes. Remove from heat and place in sterilized jars.

Raspberry variant

This is not exactly a royal jam, but rather a culinary fantasy on this topic. But the result can pleasantly impress you! What you need:

• 1 kg of gooseberries, slightly unripe.
• 4 glasses of water.
• Pectin packaging.
• 3 tablespoons of gin.
• 750 grams of ripe raspberries.
• 3 cups of sugar.
• The juice of one lemon.
• 40 grams of fruit liqueur.

How to do it?

Remove the seeds from the gooseberry berries. Place them in water in a large saucepan and simmer over low heat for 45 minutes. Put one teaspoon of pectin in 3 tablespoons of gin, then pour into the hot syrup. Stir.

Take raspberries harvested in dry weather, do not wash them (otherwise their flavor will disappear). For this reason, it is important to purchase this berry from reliable sellers.

In a large saucepan, combine the raspberries, sugar and lemon juice gently but thoroughly. Let this mixture sit for one hour. Put the saucepan on the fire and bring it to a boil slowly, stirring all the time. It will take about an hour over low heat to achieve the desired consistency. Remove from heat and strain through a sieve to make a red clear jelly. Then reheat and add the gooseberry blank made in the previous step, as well as the liquor. Stir gently and place in jars.

Why does it sometimes fail?

Royal gooseberry jam or emerald jam should be bright and translucent. Its crystallization looks rather unpleasant if it happens. Usually, this can only be seen when the dessert has completely cooled down. According to experts, there are three preventable reasons why crystallization can occur.

The first is when the sugar and fruit start to boil before all the sugar crystals have dissolved in the water.

Second, when the sugar dissolves and the king's jam has reached the vigorous boiling stage, you do not wipe the edges of the pot with a clean sponge dipped in hot water. As the sugar crystals stick to the edges of the pot and re-enter the boiling syrup, the largest crystals accumulate and combine with others, increasing in size.

Third, you shouldn't stir the jam or sugar syrup too much. If you continuously stir the boiling syrup, the sugar crystals break up and immediately stick together again.

How to prepare jars

Cooking royal gooseberry jam usually involves preparing it for the winter. Therefore, sterilization of the jar is one of the most important tasks, which you must always approach with responsibility. If you don't do this properly, you may find that your jam turns out to be moldy and ferments earlier than expected.

How to do it right?

Preheat oven to 100 ° C. Wash the jars in hot, soapy water, do not dry them with a kitchen towel. Place the moist jars and lids on a clean baking tray, being careful not to touch the inside of them. Place them in a preheated oven for 40 minutes. Let the jars cool slightly before pouring the jam into them.

Gooseberry is a berry that not many people appreciate fresh. To some, the fruits of a bush seem plain in appearance, someone does not like their specific taste. But it is worth trying gooseberry jam at least once, and the opinion changes dramatically. It is not for nothing that this sweet delicacy has been called "royal jam" for several centuries.

The main secret of the royal gooseberry jam

The successful result depends entirely on the selection of the “right” berries. Only green gooseberry varieties are suitable for making royal jam. Moreover, the fruits must be unripe, still firm.

Another subtlety is the use of cherry leaves in the recipe, which give a special piquant aroma and help to preserve the bright green color of the finished product.
The preparation of berries also plays an important role.

How to prepare gooseberries for royal jam

Rinse each berry thoroughly immediately before cooking, then remove all stalks and seeds. Each housewife has her own way of accomplishing this tricky and time-consuming task. Someone uses a sharp knife. Someone gets to the center of the berry with a hairpin or safety pin. Try several options to find the most convenient way to remove seeds. After the berries are prepared, you can move on to the main part of the recipe.

Royal gooseberry jam. Recipe

This recipe is a classic gooseberry jam. Having tasted just such a delicacy, Empress Catherine the Great called it "royal" for the first time.

Ingredients:

• 5 cups gooseberries;
• 60 pieces of cherry leaves;
• 7 glasses of sugar;
• 600 ml of water.

Preparation:

• Put 50 cherry leaves in water, bring to a boil. Pour the resulting broth over the berries and leave in a cool place overnight.
• After the specified time, drain the bulk of the liquid, leaving two glasses. It is this volume that is useful for making syrup. To do this, add granulated sugar to the broth and boil. Add the berries to the syrup and cook for 15 minutes after boiling. About 5 minutes before the end of this step, place 5 cherry leaves in a saucepan.
  

  Important! According to an old recipe, immediately after the end of cooking, the sweet mass should be cooled as soon as possible. This is the secret to the extraordinarily beautiful emerald green hue. To do this, place the pot in a large container filled with cold water.

• It is recommended to store the jam in the refrigerator or cool cellar. But at room temperature, the delicacy will not last long.

The benefits of gooseberry jam

In addition to its extraordinary delicate taste, royal jam is able to strengthen the body. Gooseberries, both fresh and cooked, have a beneficial effect on the intestines. Also, the fruits normalize the level of iron in the blood, normalize the work of blood vessels. Nutritionists find the product very beneficial for kidney problems and obesity. During a vitamin deficiency period, gooseberry jam will be a good support for the immune system, due to its high content of biotin, vitamins A, C and B.