Well, in his youth, it’s somehow not so good. Maybe it just didn’t come across to me. Studying, army, what kind of jam there is.

Many years passed and once, while visiting, drinking tea with the hosts, I did not recognize the jam, or rather the jam that the hostess served. Of course, I asked what berry jam was made from. Well, then I felt ashamed. I did not recognize gooseberries so beloved in my childhood.

Since then, I have again become interested in gooseberries. We began to cook jam, jams, compotes from it in various versions. Well, as they say, old love has returned. I want to show you some recipes for making various jam and gooseberry jam.

Delicious recipes for the winter. Royal gooseberry jam and other goodies

It is believed that one of the main gooseberry jam is royal or emerald jam. They cook it in different ways. Someone puts nuts inside the berries, someone just takes out the seeds from the gooseberry, well, and we will do the classic.

Gooseberry jam with oranges is also very common. We will also consider it. We also have original jam with additives. And of course jam. Getting down.

Gooseberry jam menu:

1.   Gooseberry jam royal or emerald jam

We will need:

• Gooseberry - 500 g.
• Sugar - 600 g.
• Cherry Leaves - 30 pcs.
• Water - 2-3 glasses

Cooking:

1. Gooseberries for this recipe should be green, immature, resilient and firm. Gooseberries must be washed and cleaned of stalks.

2. Cook the infusion of cherry leaves. We leave 6-7 leaves, they are still useful to us, and the rest we send to the pan and pour water. We put the pan on the fire and bring to a boil. Water will become a light emerald color. Boil the leaves for 2-3 minutes.

3. Pour gooseberry berries into another saucepan and pour broth of leaves filtered through a sieve.

4. The broth should cover the berries completely. Cover and clean in a relatively cool place for 12 hours (not in the refrigerator).

5. After 12 hours, again through a sieve, drain the broth from the berries. Pour one glass of broth into another pan. The rest of the broth we do not need.

6. Pour sugar into a saucepan with a glass of broth. We will cook the syrup. Put on fire, stir and bring to a boil.

7. The syrup is boiling. Add gooseberries to it. Close the lid, bring to a boil and cook for 15 minutes.

8. After 5 minutes, after they closed the lid, remove it and check how it boils. And since the berries cannot be disturbed, we just gently rock the pan from side to side. After some time, you can even lift the pan from the fire and gently rock it.

Be especially careful. Boiling sugar is worse than a hot plate.

9. 2-3 minutes before the end of cooking, add the cherry leaves that we left and did not cook. They should boil along with the berry. We drop the leaves with water in a spoon. They must give us their color.

10. The jam was removed from the stove. We remove the leaves from it.

Once again, I want to remind you that you can’t interfere with jam, just shake the pan, shaking it lightly.

11. We pour hot jam into sterilized jars.

12. Roll up with sterilized lids.

The jam is done. We put in storage.

Have a nice tea party in winter!

1.   Gooseberry jam, a simple but delicious recipe

Ingredients:

• Gooseberry - 2 kg.
• Sugar - 2 kg.
• Water - 1/2 cup

Cooking:

1. Gooseberries must be sorted out, remove excess garbage, remove the tails of the berries from two sides, wash.

2. Pour water into the gooseberry and pour out all the sugar.

Gooseberry jam can be cooked in an enamel bowl.

3. Do not interfere. Shake in a pan so that the berries are mixed with sugar and the sugar sinks to the bottom of the pan. Just shake the pan from side to side and from bottom to top.

4. We put the pan on the fire. Bring to a boil, reduce heat to a minimum and continue to cook periodically stirring.

5. Somewhere in 30 minutes we try to see if it is already ready. We drip a drop on a plate, if it does not spread, then the jam is ready. We were not ready. We try every 10 minutes.

Remember to stir every 3-5 minutes.

6. Finally, after 50 minutes, after the boil begins, our jam is ready.

7. While hot jam pour into banks. Pour jam in full jars, because when it cools down it settles a little. We do not close the lids, we wait when it cools down.

8. After cooling, close the lids. Banks and lids should be sterilized.

From this amount, 2.5 liters of gooseberry jam were obtained.

You can not wait for the winter, but enjoy a little.

Bon Appetit!

1.   Raw gooseberry jam with oranges

I don’t know if this delicacy, which we will prepare now, can be called that, but for some reason everyone calls it raw jams. Although jam from the word cook.

Ingredients:

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

Cooking:

1. Gooseberries sorted out, washed removed the tails on both sides.

2. Oranges washed. Cut into large slices. We peeled off half of the lobules, left the second half as is. They were just afraid that if there are a lot of crusts, bitterness may appear.

3. Start chopping gooseberries and oranges. We will grind in a blender. You can skip through the meat grinder.

4. Gooseberries we chopped. We remove all the bones from the orange, put the oranges with the crust and without crust into the blender bowl and chop.

5. Add chopped oranges to ground gooseberries. Mix everything.

6. Pour sugar into the berry. We pour it out a little, constantly disturbing, so it dissolves more easily. You can of course pour sugar and mix everything with a blender.

When working with berries, always use wooden spoons, spatulas.

7. Thoroughly mix everything. They tried it, bitterness is not felt, but still we will not add the peels of oranges anymore, although there are darkness of all kinds of vitamins.

8. Leave the jam for 5 hours alone to completely dissolve the sugar. After five hours, check if the sugar has dissolved. If not, mix thoroughly and let stand still.

9. Sugar dissolved, pour into cans.

10. Raw gooseberry jam can be prepared in two versions, poured into jars and stored in the refrigerator,

or freeze in containers and it turns out like ice cream. It’s also very tasty.

Enjoy it.

Have a nice tea party!

1.   Gooseberry jam for the winter with delicious additives

Ingredients:

• Gooseberry - 1 kg.
• Sugar - 1.2 kg.
• Water - 1 cup
• Citric acid - 2 tsp. without slide
• Seedless Raisins - 1 cup
• Cinnamon - 1/2 tsp
• Ground ginger - 1/2 tsp
• Vanilla Sugar - 1 tsp

Cooking:

So that the berries do not burst, we first do the following:

1. In one and a half liters of boiling water we fill in 150 g of sugar and immediately add citric acid. Stir until sugar is completely dissolved.

2. We prick each gooseberry with a needle. Our sugar has dissolved, the water has boiled again, we pour the gooseberries in the lemon-sugar mixture into the chopped berries. Turn off the fire and hold the berry for 2 minutes in this hot syrup.

3. Two minutes have passed, the berries have become like olives. We transfer the berries with a slotted spoon to a container with cold water. If there is ice, you can add it. Shock cooling does not allow the berry to burst.

The syrup from which we took the berry, do not pour. On its basis, you can cook any compote. Yes, and we will need a glass for the base of our jam.

4. Pour the syrup into another container. We pour a glass of syrup separately. In a free pan, pour a separately poured glass (200 ml) of syrup and pour 1.2 kg to it. Sahara.

5. Mix the sugar with a glass of syrup very carefully with a slotted spoon or spatula and turn on the fire. We turn on the small fire so that the sugar dissolves. As sugar dissolves, we can add a little fire.

6. The syrup we have boiled, reduce the heat to the minimum and add a glass of raisins. We took half a glass of dark and half a glass of light raisins. But this is not particularly important. Take what is. Stir.

7. As soon as the syrup with raisins begins to boil again, and this will happen very quickly, almost immediately after you stop stirring, we will add spices. Add half a teaspoon of cinnamon and half a teaspoon of ground ginger. Well mix spices in syrup. It is necessary to completely dissolve them.

Start cooking gooseberries

8. After stirring, our spice syrup will quickly begin to boil again, add the gooseberries there, taking it out of the cold water a couple of minutes before. And then turn off the stove. We raise the pan with jam and gently shake it so that the berry is distributed more evenly.

9. We leave the jam from the stove. We don’t close the lid, otherwise it may become steamy. You can put some sticks or skewers on the pan, and parchment paper or newspaper on them so that some kind of midges and dust do not fly in. Leave for 5 hours.

10. Five hours later, we send the pan of jam into the refrigerator for the night.

11. In the morning, again bring the jam to a boil and again immediately turn off the fire and let the berries soak in the juice for another 5 hours. Until it cools down completely.

If you have an electric stove, do not just turn off the stove, but remove the pan from the burner.

12. Now we need to boil the jam for the third time, but right before that, add a teaspoon of vanilla sugar to the jam.

13. The third time we bring the jam to a boil, but the third cooking we continue to cook for 8-10 minutes, after boiling, and do not immediately turn off the stove.

14. Cool the jam completely and pour cold into sterilized jars. We close with sterilized lids.

Our berries turned out to be whole and transparent. Without triple jam and complete cooling, you will not get such berries.

The jam is beautiful, aromatic and of course very tasty.

Bon Appetit!

1. Gooseberry jam is very thick and delicious.

Ingredients:

• Gooseberry - 1 kg.
• Water - 1 cup (200 ml.)
• Sugar - 1 kg.

Cooking:

1. Gooseberries are cleaned of tails and mine. Of course the work is tedious, but what can you do. We fall asleep in a thick-walled pan or cast-iron and add a glass of water. Cook until cooked over medium heat. How to boil, cook another 10-15 minutes. Do not forget to stir.

2. The berry is well cooked in 10 minutes. Do not think that we have this cherry, this is such a kind of gooseberry. We have two varieties here.

3. Pour sugar into the berry. Mix everything and cook for another 15-25 minutes. Check the readiness of dripping jam on a platter. If the droplet does not spread, then it is ready. They tried to drip after 15 minutes, the drop spread. After 20 too. And finally, after 25 minutes, the drop no longer spreads, the jam is ready.

4. Grind the berry with a blender.

5. It turned out jam of good density.

6. Pour hot into sterilized jars. Banks cool, put away in the refrigerator.

7. Here we have such a thick jam. The spoon is standing, but standing in the refrigerator will be even thicker.

Jam is ready. Spread bread on the kids, they will be very happy. I remember it myself.

Delicious gooseberry jam is ready.

Bon Appetit!

Gooseberry   is a very valuable berry. He is quite high in calories. But due to the healing effect on the metabolism and organs of the gastrointestinal tract, gooseberries are often prescribed in diet food. It is also useful for anemia, allergic reactions, malfunction of the gall bladder and constipation. The content of pectin in gooseberries allows this berry to remove harmful substances, in particular, toxins, from the body. It also removes gooseberries from radioactive compounds.

Gooseberries should be collected slightly immature - jam from such berries with the right cooking process will have a beautiful green color. But gooseberries are used not only for making jam. Compote, marmalade, jelly, wine, marinade, sauce and more are also made from it.

Gooseberry Jam - Cooking Utensils

To make gooseberry jam, you should take enameled pots cleaned with soda - enamel will not interact with berries during the cooking process.

Glass jars into which jam will be rolled should also be cleaned with soda, and then boiled. Close this jam should be tin lids.

Gooseberry Jam - Fruit Preparation

For the preparation of jam, it is recommended to use unripe berries of a bottle (green) color. In the process of preparation, they are cleaned and washed. To remove seeds, small and medium-sized berries are pricked, while large ones should be cut and the seeds removed with a hairpin through a cut. After that, the gooseberries must be placed for 20-30 minutes in cold water, then - put in a colander.

Gooseberry Jam - Recipe 1

This recipe for fragrant gooseberry jam is quite troublesome. But the jam is thick and very tasty. To make it, you need 1.5 kilograms of sugar for every kilogram of fresh berries.

1. In the pan you need to add water and about 10 pieces of fresh cherry leaves and boil them for about 5 minutes - this will allow the gooseberry to keep green.

2. Then the leaves are removed, and the resulting broth is used to prepare a 40% concentration of sugar syrup. That is, half a kilogram of sugar is added to 700 milliliters of water and the broth is boiled until it is completely dissolved.

3. In filtered syrup, the temperature of which should be approximately 80 ° C, it is necessary to place peeled and washed berries. In this form, they must stand for 5 hours.

4. The process of boiling gooseberry jam itself takes place in four stages - after each boiling, it is necessary to let the jam brew for at least 5 hours. Before each cooking, the berries should be removed from the syrup and add about a quarter kilogram of sugar (the sugar remaining after making the syrup must be divided into 4 parts). After adding sugar, the syrup should be boiled for 10 minutes, then put the berries in the syrup and let it stand on fire for about 5 hours.

5. During the very last, fourth cooking, jam should be boiled until cooked. And in the end add vanillin to the gooseberry jam based on a kilogram of jam 50 milligrams of vanillin.

6. Ready jam, still in a boiling state, must be packaged in dry hot jars and hermetically sealed. Then you need to turn the cans upside down and cool.

Gooseberry Jam - Recipe 2

You can make gooseberry jam with raspberries. This will require 700 grams of gooseberries and 300 grams of raspberries, 1.5 cups of water and 1.25 kilograms of sugar. Gooseberry jam is prepared like this.

1. It is necessary to make sugar syrup using all the sugar and a half cups of water.

2. Gooseberries and raspberries should be dropped directly into boiling syrup. You need to cook them in one go.

3. Pour the finished jam into pre-sterilized jars and roll up the lids.

Gooseberry Jam - Recipe 3

You can make gooseberry jam with walnuts. This recipe is also called Moldavian. In particular, about one and a half kilograms of sugar, one and a half glasses of water and about 100 kernels of walnuts should be used per kilogram of gooseberry.

1. Large and hard berries of gooseberry must be washed, remove seeds with a hairpin through a side incision. In parallel, sugar syrup should be prepared.

2. Walnut kernels should be lightly fried in a pan, and then finely chopped. It is with such nuts that it is necessary to carefully stuff the gooseberries.

3. The resulting gooseberry berries with the filling should be poured with hot sugar syrup. Then bring it all to a boil. And then, put 8-10 hours in a cold place.

4. Then the jam again needs to be put on the fire and cooked until cooked.

Gooseberry Jam - Recipe 4

You can make gooseberry jam with oranges. To cook for every kilogram of gooseberry, you will need a kilogram of sugar, as well as 1 orange.

1. Washed gooseberries and peeled orange must be passed through a meat grinder (you can also use a juicer).

2. Sugar should be added to the resulting mass, then slightly heated, but not allowed to boil, just to dissolve the sugar.

3. The resulting jam can be closed - it remains only to put it in the prepared jars.

To preserve the bottle-colored berries in the jam, it is necessary to add 10 fresh cherry leaves to the cold water when preparing sugar syrup. Boil them for 5 minutes and remove. And then add the berries themselves. Such a simple technique will allow you to remain green jam.

Cooking in whole fruit syrup

Syrup is brewed from two glasses of pure water and a kilogram of sugar. In a boil for 5 minutes, a kilogram of red gooseberry is laid. Boil the berries for 5 minutes, and then turn off the fire. The jam is insisted, covered with a clean towel for 8-10 hours, and then boiled again for 20 minutes.

Tip:   So that the berries do not deform, with stirring, the bowl with the products is periodically shaken, and the container for cooking is chosen with a wide bottom.

Ready jam laid out on the banks. To extend the shelf life of the workpiece, the container is pre-sterilized. Read tips for sterilizing empty cans.

With chopped gooseberries

A kilogram of ripe gooseberries is chopped with a blender or meat grinder to a puree state. A kilogram of sugar is added and everything is thoroughly mixed. The jam blank is left in a warm place for 30 minutes. During this time, the berry will give juice, and the sugar will partially dissolve.

Before cooking, add a glass of water to the thick mass. With constant stirring, gooseberry puree is boiled for 10 minutes. After the mass is completely cooled, the bowl with berries is returned to the stove, and brought to readiness for another 15 minutes.

When cooking such jam, it is very important not to allow berries to burn, so the workpiece is constantly monitored by armed with a wooden spoon or spatula.

Channel "Recipes from Lirin Lo" offers you your own option for making gooseberry dessert

Five Minute Red Fruit

A kilogram of gooseberry is processed according to the scheme indicated above. In boiling sugar syrup (1.2 kilograms of sugar and 3 cups of water) lay the fruits. Cook the mass on low heat for 5 minutes. Next, the jam is removed from the heat and covered with a clean cotton cloth. In this form, the workpiece is left for at least 10 hours. Gooseberries should be soaked in syrup.

The translucent berry, after a lapse of time, is again sent to the plate. The workpiece is boiled again for 5 minutes, and then immediately laid out on the banks.

With cherry leaves

For a kilogram of ripe fruits of red gooseberry, 10 leaves of a cherry tree, 1.3 kilograms of sugar and 2 glasses of water are taken.

The berries are peeled and cut in half. Sliced \u200b\u200bthickly with sugar and add cherry greens to it. The mass is carefully mixed and insisted for 2-3 hours. Before cooking, the leaves of the cherry are removed, they gave up their aroma.

Cook jam for 15 minutes, constantly stirring and removing clots of foam from the surface. Ready gooseberry jam is packed in glass jars and twisted with scalded boiling water lids.

With gooseberry leaves

Another option - instead of cherry leaves, take the leaves of the mother gooseberry bush. The main thing here is that the greens should be without signs of damage and disease.

Gooseberry leaves 10 pieces are added in mashed potatoes from a kilogram of red fruits mixed with the same amount of sugar.

The mass is insisted for several hours, and then sent to the fire, adding 1.5 cups of pure water. After boiling, jam jam for 10 minutes. Before packing the finished dessert on the banks, gooseberry leaves are removed.

Watch a video from Natalia Musina with step-by-step instructions for making jam jam

With oranges

3 large oranges are taken per kilogram of red gooseberry. Citruses are washed with a brush, and then one of them is peeled with a fine grater. Then all the fruits are peeled and taken apart into slices. In parallel, all seeds and, if possible, dense white fibers are removed.

Then the berries and pieces of fruit and zest are passed through a fine grinder of a meat grinder. The resulting puree is mixed with 1.5 kilograms of sugar, and infused at room temperature for half an hour.

Jam is cooked in three sets. To do this, bring the fruit and berry mass to a boil on the stove, mix thoroughly, and remove from heat. The next stage of heat treatment after 5-6 hours, when the jam is completely cooled. The third and final welding is carried out after the same period of time. The duration of boiling jam at each stage is 1-2 minutes.

In the microwave

For cooking, choose heat-resistant dishes with high sides. 200 grams of ripe berries and the same amount of sugar are added to it. 150 milliliters of pure water are added to the main products and the container is covered with a lid with an opening for the exit of steam.

Cook jam for 20 minutes on medium microwave power. During this time, the dessert is mixed three times. The finished dish is transferred to a sterile jar for storage for the winter.

The ease of preparing a dessert in the microwave has its drawbacks. The main one is the inability to cook jam in large volumes.

From frozen gooseberries

Syrup is boiled in a pan. For its preparation, 200 milliliters of water are mixed with 600 grams of sugar. After boiling and dissolving all the crystals, frozen red gooseberries (500 grams) are laid in the base. Cook jam for 20 minutes after boiling.

Mates

Gooseberry jam can be boiled in combination with other berries and fruits. Good allies for red gooseberries are black currants, raspberries, blackberries and apples. The taste of jam from a very sweet berry can be balanced by adding freshly squeezed lemon juice to the blank.

How to store gooseberry jam

Sweet dessert is wonderfully stored in the basement or cellar throughout the year. However, such a tasty billet does not settle for so long, and is usually eaten, depending on the number of prepared jars, during the first two months.

In addition to jam, other winter preparations are made from gooseberries. The most popular of them, and.

Hello, friends!

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

I can’t say that you need to have some superpowers so that such a blank for the winter does not upset you, but nevertheless you can’t do without detailed descriptions. Because there are quite a lot of recipes. I suggest taking the best options from my collection. Choose don’t be shy about any recipe you like and create health.

I would like to note that the cooking technology of gooseberry jam can be completely different. This may be an option that suggests that the treat will be cooked in several sets, there are recipes without cooking. And of course various 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 light green.

But, for most, of course, everyone's favorite color is emerald, and this 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. As you could guess only green ripe berries are taken.

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

Well, what do friends start, as usual, by tradition with a classic recipe. The jam is obtained by this technology jelly-like, but you can 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 in the time of Catherine the Great, until that time gooseberries were used exclusively in raw form in Russia and were not cooked.

Probably any hostess, even if she is starting, even already inveterate, dreams of making the cooking process of any culinary masterpiece 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 most affordable will be presented right now. And the second is a little more complicated, but it is more interesting - with cherry leaves, see later in the note.

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

We will need:

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

Stages:

1. Loosen the berries from the garbage and remove the ponytails using kitchen scissors or gently tear off with your hands. Yes, this is a troublesome 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! You are aware that gooseberries are a relative of kiwi. Imagine, that's why it 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. Rinse off all germs and bugs, as well as unnecessary sticks or twigs that accidentally flew remove.

2. Further according to the plan, sterilize the glass containers with a nominal value of 0.5 or 1 liter, do not take it anymore, this is not advisable. No one makes such blanks in 3 liter bottles. Moreover, it is not convenient. Because it’s more convenient to store a small jar, and in general I took it out, ate it and again climbed into the cellar for a new treat.

In a small deep container, it is advisable to take a pan with a thick bottom or an enameled basin, pour in drinking water and bring it to bubbles. Pour in lemon juice and green fruits, cook for about 15 minutes over low heat since boiling. Stir often so that nothing burns to the walls of the dishes.

On a note! Lemon juice acts as a preservative and contributes to the fact that the berries do not turn sour and moldy. Plus, it will help to fix the resulting color, which is important.

3. Next you have to make 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 sugar syrup for another 10 minutes.

4. You will see that the jam will begin to acquire the texture you need and of course the shade. You can cook a little longer, but do not forget to bother with a wooden spoon so that nothing sticks. And remember, after cooling, the treat will become even thicker. So, do not digest much, from the strength of 30-40 minutes.

In a hot form, pour the aromatic treats into clean, sterile jars, which are first washed with baking soda, and then hold them above the steam. Or use another method that you know, such as in the oven or microwave.

The lids are also carefully boiled in water for 10-15 minutes, and then put them on jars and roll up with a special key, as tightly as possible. Allow to 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 - awesome recipe without cooking

Who doesn’t like to get a jar of vitamins in the middle of winter. Be sure to make such preparations, all because the jam is obtained by this cooking option alive, it is prepared in a cold way. Think, and this is how and how it is possible. Yes, as well as with, you can quickly and easily make such preparations, that is, keep the berries fresh. And most importantly, they will not undergo heat treatment.

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

And all because, except gooseberries, we will use fruits such as lemon and orange. You can do just one kind of citrus. But, if you combine at once the whole two of these ingredients, it will be generally super. Because recharge your body with vitamin C for a long time, and this will indicate that your epidemic is not afraid of any epidemics. So take care in advance, and indeed it is a pleasure to eat such a meal! So what are you waiting for, ahead and with the song.

We will need:

• gooseberry (any grade) - 1 kg
• sugar - 1 kg
• orange - 1 pc.
• lemon - 1 pc.
• either you can take 2 oranges or 2 lemons

Stages:

1. Ripe and juicy, it is advisable to choose fleshy gobies wash in water. Then remove the black nose from each instance. If this is not done right away, then in the finished dish they will float like mints. Appearance will be definitely damaged.

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 unearthly beauty came out.

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

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

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

5. Now leave it on the table for 5-6 hours, during which 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, the sugar will thus dissolve almost immediately.

Take the floor liter jars and roll it under the metal lid. For reliability, a spoon of sugar can be applied on top of the jam, and only then can the jar be closed. Store in the cellar or best of all in the refrigerator, the main thing is that the sun's rays do not come. Happy discoveries, friends!

Five minutes from gooseberries - the easiest recipe

There is nothing better than doing all sorts of goodies for your loved ones. And what is the problem in fact, because you can make such jam at home, in just 5 minutes. And today you can taste it for tea drinking, for example, having spread on or crisp 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 do not add any flavorings or preservatives, the water in the composition of the ingredients, therefore, will do its job, it will help the mass turn into a jelly-like consistency. In which you fall in love the first time. I don’t know how this will explain, but it seems like magic happens, although no special actions are performed here.

We will need:

• gooseberry - 4 tbsp.
• water - 0.5 tbsp.
• sugar - 4 tbsp.

Stages:

3. By the way, until I forgot to sterilize the jars, I like to keep them above the steam. I adapted a container with holes that came with my slow cooker. Boil the lids.

4. So, as the berries boil, immediately add granulated sugar and stir. Stew on fire in the region of 5-15 minutes, and then turn off and remove from the stove. Pack on glass bottles and tighten the twist or capron lids. Store in a room with a cool temperature, but it is where the frost is.

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

Be sure to cook in this way or,. Stay 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 take it to recipes - everything is brilliantly simple. It turns out something like jam, but only better, because in the confiture the berries are always ground, and here it is supposed to crush them, but only one part and the other should be left intact.

Plus, take red berries, because they hold perfectly, the very desired shape of the ball. Plus, the thickener will be the jellyfix, and for piquancy, take and add cinnamon. It will turn out above all praise, read and remember faster.

On a note. From this number of products will come out 3 full jars of 0.5 l.

We will need:

• gooseberry - 1000 g
• sugar - 1000 g
• gelfix - a bag of about 20 g
• cinnamon optionally - 2 tsp

Stages:

1. Before you begin, perform the following step. Wash the gooseberries and remove the dry stem at the tips. This is easy to do with ordinary kitchen scissors. When doing this, be careful, those berries that are smaller or slightly crushed, put them in a separate bowl. Mash them using an electric submersible mixer.

2. How porridge-like mass will be ready to add not crumpled fruits, I think you already understood everything yourself, how cool it will look in a jar, you can already notice a dense consistency. Place the iron bowl on the stove and set as low as possible.

3. While the mass is not boiling, be careful, stir, so that the mashed potatoes do not burn to the walls of the dishes. Meanwhile, mix sugar (2 tbsp) in a glass with a thickener in the form of a gelfix.

4. And then mix with berry jam, but so that clots do not form. Bring mass to active drilling. Then, add the remaining sand and cinnamon.

Wow! Imagine what an awesome 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 immediately turn off. Take glass containers and pour them on this delicious treat. Cover and tightly close.

Please note that dishes must be clean. Then turn the jars upside down and put on a fur coat, let cool and after 24 hours lower them into 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, only open a jar, but it is no longer there.

We will need:

• gooseberry green - 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 them and trim the ends. Then take a sharp stick, something similar and resembling a wooden toothpick. And pierce each element so that the gooseberries do not get squeezed during cooking, and also that the fruits do not burst when a high temperature is reached.

2. While gooseberries enjoy water treatments in the meantime, make a sweet syrup. Combine sugar (350 g) and water in a bucket, boil the liquid. Then pour it to the berries. And plus put on top a sprig of cherry, you can cut off and throw leaves. Bring to a boil and cook for 6 minutes. Then cool and leave overnight.

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

4. Pour the still hot treat into the jars and wrap them with lids, sign the production date and send for storage in the refrigerator or pantry. Do not forget to leave the sample in a cup to taste the product. Bon Appetit!

Green gooseberry jam recipe through a meat grinder

This option is economical, all because it uses jellyfix, so the proportion of sugar will be half as much. This is very cool, as it is more useful. If you are after a healthy diet, then choose this miracle without hesitation.

We will need:

• gooseberry (can be frozen) - 0.5 kg
• gelfix - 0.5 sachets (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 raw porridge. The color and taste resembles jam made from kiwi and banana.

2. Mix a packet of jellyfix with two tablespoons of sugar, half a packet is enough for half a kilo of berries. Stir and mashed.

3. Put on fire and bring to a boil. Gently mix so that the jellyfix dissolves, and sugar helps it to disperse faster in the mass. Wait for the jam and voila to boil, add the remaining granulated sugar 250 g and cook after boiling for 3 minutes, removing the foam with a spoon.

The mass will become a little liquidy, and jam will thicken when completely cooled.

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

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

How to cook royal jam with cherry leaves and gooseberries

This jam is obtained as if amber, its attractive appearance will amaze anyone. And what a flavor, and taste! Super! This must be seen in reality and tried with a large spoon). This step-by-step video instruction will help you understand everything and not make mistakes in the cooking process.

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

Tasty gooseberry jam for the winter (royal recipe with walnut)

I must say right away that this option is not easy, you will have to have patience and perseverance. Although, if you take the ingredients to a minimum, then the time runs by imperceptibly and not a bit tired of work. After all, such an activity should bring only joy. And the end result is delight.

Anyway, the name itself with walnut already implies that it is delicious. But, after all, none of the guests will even know that he is in this delicacy, all because he can be hidden inside the berries. See below for how to do this.

You can, by the way, replace with almonds, but I have not tried to do so.

We will need:

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

Stages:

1. Soak the gooseberries in a basin so that all the specks and dirt are washed off. Shake in a colander to allow excess moisture to glass into the sink. Then you need to remove dark dry ponytails with scissors. But then there will be painstaking work. From each berry, the pulp will need to be carefully pulled out, being careful not to damage it.

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

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

3. Now it remains to stuff each berry element; look how the fruits look attractive and attractive.

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

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

5. Next, pour everything hot, as always, into sterile jars, tighten with self-tightening iron covers and throw a sheet or blanket so that the jam cools down gradually. Store in a cool place and where it is dark.

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 also boil in 3-4 sets of 5 minutes after boiling. Use on health. It turns out also delicious!

Gooseberry and pitted currant jam

Quite unusual and at the same time, such a dish comes out piquantly, if you combine two berries immediately, you can take red or black currants. You will get a duet that will appeal to at least a child, at least an adult.

Let such a curiosity appear in your home right now, learn to surprise your favorite households.

We will 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 the fruits, inspect the moment of moldy and rotten berries. Remove unnecessary. Rinse and tear off the "nose" on both sides of the gooseberry.

2. Then grind all the fruits in a deep blender cup, thus, the knives will also grind the seeds and they will not leave a trace. It is possible, if you approach the matter in such a fundamental way, grind this mass through a strainer and squeeze, then you probably will not see the seeds.

3. After the mashed potatoes have been added immediately add granulated sugar. If there is time, then mix and let stand for 2 hours and isolate the juice.

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

4. You get jam that is already ready for use. You can pour it into a vase and eat, or roll it into a jar for the winter under a metal cover with a seaming machine. Bon Appetit!

How to make emerald jam in a slow cooker

Gooseberry jam, like absolutely any, can be prepared right at your dacha, if a miracle thing called a slow cooker is at hand. Even if you’ve never met her before, be sure to make friends soon.

In addition, the bowl in it is comfortable and deep, and this is a huge plus. Take your favorite multicooker Polaris or Redmond and create.

We will need:

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

Stages:

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

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

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

Get three half liter jars and 300 grams in a vase for tasting. Have a nice tea party!

Well, that’s all for me. I am finishing writing this short post. I hope you easily and without difficulty master this skill and weld a lot of gooseberry jam and roll it into jars. In order to later discover and recall the wonderful moments of summer in the cold.

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

Sincerely, Ekaterina Mantsurova

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 even 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, in order to cook the "real" royal jam from gooseberries, it is necessary 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, which 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, with 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 at your own taste. Therefore, the following is only one recipe for such a 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 container for cooking jam, 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.