Gooseberry looks like a rather ordinary berry, some even seem quite sour or hard, while others find it generally unsuitable for themselves. The most interesting thing is that this seemingly inconspicuous and dull berry has the name "Royal". Yes, that's what this berry is called by the people, and all because the jam made from gooseberries after cooking and cooking is actually royal. For example, at one time, Catherine the Great, after tasting such a jam, was delighted and amazed by his taste and immediately christened it “royal”, after which she even awarded her cook with a precious ring for this wonderful treat.

Jam recipes.

It so happened that to this day recipes for making gooseberry jam (“emerald gooseberry jam”) have been preserved and, moreover, we use it very often.

In order to prepare this jam, it is necessary to skillfully and carefully prepare the berries of gooseberry itself and to do it as skillfully as our ancestors did, namely, select berries that are immature to the end for jam and marinades, and mature ones for excellent wine. The selected berries should be washed thoroughly and the remains of the stalks should be removed, this should be done with a sharp knife, making a side cut, and you can also use a hairpin or a small spoon, all this will allow you to remove the seeds along with the pulp. Next, five full glasses that are filled with berries should be filled with a decoction of cherry leaves in a cold state. To do this, you need to take a couple of leaves in your hand and two three glasses of clean water and bring it all to the boiling point, and then simply cool by putting the mixture in the refrigerator overnight. In the morning, the broth should be drained and on this broth prepare sugar syrup for two three glasses of broth, seven glasses of sugar.

Next, the gooseberry syrup needs to be boiled for five minutes and put the previously prepared berries in it. After boiling the syrup again, it is necessary to reduce the fire on gas and still boil it for about fifteen minutes, while the resulting film must be removed strictly. When the jam is cooked, it is necessary to immediately cool it by placing it in a basin or other container with cold water, this is done so that the jam does not change its color, which should be emerald green or yellow-green. After cooking, it must be stored in the refrigerator, because in other conditions it will deteriorate very quickly.

It is also necessary to emphasize one of the recipes for making gooseberry jam, namely the recipe of the family of the well-known by all of us A.S. Pushkin.

We take an unripe and green gooseberry, clean of seeds and rinsed in water, put it in a pot, and it is necessary to shift the resulting rows with rows of cherry and sorrel leaves. Next, fill with Russian vodka and temporarily close the lid, coated with dough, after which we put the pot in the oven for a couple of hours, but in such a hot and hot one as I do after making bread in them.

The next day, gooseberries should be thrown out and pour cold water with pieces of ice, after an hour, mix, and so on up to three times, and then return the berries back to cold water with pieces of ice and mix it too, holding the berries in it for four hours in a row . After completing this cycle, you need to throw the berries on a sieve, and then completely lay out on a linen tablecloth, where gooseberries can easily dry. You need to choose as many dried berries as you need to maintain a proportion of one kilogram of berries per two kilograms of sugar plus a glass of water.

Next, you need to boil the syrup of their three four parts sugar and boil, followed by removal of the foam. Pour the gooseberry berries into the syrup and bring everything to a boiling point, and how to boil pour the remaining sugar, and then keep it on low heat, at the same time taste it. The resulting jam is best laid out in pre-prepared jars, which, after the final filling of the jam in them, must be wrapped in paper with wax, and on top of the bubble and tie it all up.

Royal gooseberry jam (royal jam).

As an option, and for a change, you can offer you another old and one of the popular recipes dedicated to the preparation of “royal” jam from gooseberries. At the same time, you will get no less amazing, beautiful and fragrant jam, compared to the recipes above.

This will require no less great patience, time and effort, but the final product will delight you very much and your suffering will be quickly forgotten and paid off, because simply green berries of a delicate color in jam and in amber syrup are nothing more than real pride for any of the housewives and plus to all this is a delicious treat.

A method of preparing royal gooseberry jam according to an old recipe:

1) It is necessary to select tight and dense gooseberry berries, while they should have an average size;

2) Rinse the collected berries in a slightly tepid little water, but you should beware of the tips of the berry from its two sides;

3) Each gooseberry berry must be cut with the end of a sharpened knife, while all its seeds are removed (you can use a scalpel for these purposes). If necessary, the berries can be washed again;

4) Select fresh cherry leaves without any damage and wash them under a stream of warm water;

5) Choose a suitable dish for cooking jam and gradually put the berries there, combining them with cherry leaves;

6) Boil the water and fill it with vessels (banks) and leave it all for six hours. When the resulting mixture has settled, you need to cover the dishes with paper.

7) After the set time, pour sugar into the bowl and pour the liquid from the dishes with gooseberries into it, then heat until the sugar dissolves.

9) Gently pour berries without leaves into the syrup and move. Carry out the cooking process for ten minutes, and then put the missing cherry leaves.

10) Cook for another three five minutes, until the berries become transparent.

11) When the jam is ready, it must be put in a cool place. Low air temperature contributes to the transparency of jam syrup.

The favorite delicacy of many is sweet - jam. And the most delicious and beautiful jam is the royal gooseberry. It is also called "Royal" or "Emerald." Who would have thought that such an unprepossessing, not very tasty and sour berry could make such an amazing delicacy ?!
Making royal gooseberry jam is not fast and time-consuming, it will require a lot of time and patience from you, but since the result will be just amazing, everything else goes by the wayside.

Taste Info Jam and jam

Ingredients for one jam jam, from which 1.5 liters of jam are obtained.

• gooseberry - 7 glasses (the calculation of the remaining ingredients is carried out for 5 glasses of peeled berries)
• granulated sugar - 7 glasses
• cherry leaves - 15? 20 pcs.

How to Make Royal Gooseberry Jam

Much attention is paid to berries in the preparation of royal gooseberry jam. Unlike all other jams, the berries for which must be certainly ripe, the fruits of gooseberries must be unripe, dense, green and sour, but already full in size.
We will assume that you have already plucked gooseberries and are not much injured.
Put the berries in a colander and wash thoroughly with cold water.


Using a pair of scissors, remove the stalk and color residues from each berry (that is, cut off the ends on both sides).
Cut the fruit in half with a knife. If you wish, you can cut a small part of the berry on one side, but it will be more difficult to clean from seeds.


Using a small spoon or the edge of a knife, carefully remove all seeds, leaving a thick fleshy wall. Put the peeled berries in a glass.


Continue to clean the gooseberries until 5 full glasses are filled.

Put the berries in a large saucepan, add 10? 12 cherry leaves and pour boiling water. Water should only slightly cover the berries.
Leave to infuse for 8–10 hours or overnight.

Pour 7 glasses of granulated sugar into the basin in which the jam will be boiled.
Measure out 2 cups of marinade (infused with gooseberry water) and pour it into sugar.


Put the bowl on medium heat and, stirring occasionally, bring the sugar syrup to a boil. Boil for 10 minutes after boiling.
Fold the gooseberries in a colander to drain the remaining liquid, discard the cherry leaves, put the berries in syrup.


Cook over medium heat for 20 minutes, removing the resulting foam.


10 minutes before the end of cooking add 5? 7 fresh cherry leaves, which will give a special tasty aroma to the jam (these leaves should not be removed, they should remain in the jam).


Depending on your preference, the color of royal jam can vary from light amber to caramel.
I recommend putting the jam in a cool place so that the syrup becomes even more transparent.
Then pour into prepared sterilized jars and close tightly with lids.


Keep royal gooseberry jam in the refrigerator, and use it on cold winter evenings with special pleasure and pleasant memories of sunny summer!

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. Gooseberry jam royal 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. Dip the leaves into the water with 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 ready. 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. We 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, the fire can add a little.

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 for 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 myself remember.

Delicious gooseberry jam is ready.

Bon Appetit!

Gooseberries have antioxidant properties that preserve our youth and human health.
  Mistresses of berries for the winter save in various ways. Some make marmalade, jelly and marshmallows. Someone freezes the whole fruit, and of course, they make jam. About, how to cook royal andgooseberry jam with cherry leaves for winterour article will tell.
  Often this type of treat is used to increase immunity and the body's defenses, in diseases of the kidneys, heart and gastrointestinal tract. It is called differently: "emerald", "royal" and "royal".
  There are a huge number of gooseberry jam recipes. Thanks to various additives, jam acquires additional flavoring characteristics. In addition to sugar and berries, experienced housewives often add lemons and oranges, cherry leaves  and even nuts.
  Let's look at some simple recipes. gooseberry jamthat will help to easily prepare this berry for the winter.

Royal gooseberry jam (emerald)

This is a classic recipe. Royal or emerald this gooseberry jam has such a name because of the rich green color. A cherry leaf is added to it, thanks to which such a color is obtained. Cherry leaves also help preserve all the beneficial properties of the berries and give the delicacy a refined aroma.
  Ingredients:

• 1 kg of gooseberries;
• 1 kg of sugar;
• 300-400 g of cherry leaves;
    3 glasses of water.

Cooking:

• Cherryleaves soaked in cold water in a basin.
• Send them to the fire, after boiling they simmer for 5-10 minutes.

Important!   The berries must be pierced with a toothpick before pouring them into the basin so that they do not burst from the temperature.

• Berries are added to the dishes with leaves, it is undesirable to use a slotted spoon to mix, so as not to violate the integrity of the berries, so the pelvis with the workpiece is shaken or scrolled so that the mass does not burn.
• Leaves cover the workpiece and leave for a period of 6 to 12 hours.

Advice!   The more cherry leaves used, the brighter and emerald  there will be gooseberries.

• After the specified time, it is necessary to select the berries with a slotted spoon, and add sugar to the basin.
• Bring the syrup to a boil and pour the gooseberry into it.
    In order for the berries to remain intact, they must be cooked over low heat. Excessive jam jam can damage gooseberry skin.

There are two cooking options:

1. In the first jam, cook over low heat for 20 minutes and hot pour into banks.
2. The second option is to boil for 5 minutes on the lowest heat 3 times at intervals of about 5-6 hours between cooking.

Jam twist right with the leaves of cherry. The delicacy brewed by the first method is viscous, retains its useful properties, the berries have a spicy taste and summer fruit aroma!

Watch the video!   Emerald Gooseberry Jam

Simple recipe  "Five minute"

This five-minute recipe is suitable for those who like to do everything quickly. Berries lend themselves to minimal heat treatment, so they retain all the useful vitamins in amber-colored jam.

Ingredients:
  · 1 kg of gooseberry;
  1 kg of sugar;
  · 1 glass of water.

Cooking:

• Berries are carefully sorted, washed and tails cut.
    Someone prefers to leave short ponytails or twigs, so the gooseberry looks very beautiful in the finished dish.
• The berries are poured with a glass of cold water, put on a fire and wait for boiling, boil for 2-3 minutes.
• After that, sugar is poured, gently mixed, so that the berries are not damaged, but remain intact.
• Bring to a boil and simmer for 5 minutes.
• Poured into sterilized jars.

This “quick” jam is best stored in a cold cellar or in the refrigerator.

Jam gooseberry with orange without cooking

Quite an unusual version of cooking, which is not boiled. This delicious and fragrant gooseberry dessert and orange will appeal to all the sweet tooth.

Ingredients:
  · 1 kg of gooseberry;
  · 2 pcs of oranges;
  1 kg of sugar.

Cooking:

• The berry must be sorted, washed, rinsed with boiling water to sterilize them and pass through a meat grinder.
• Wash the oranges well, they will be used with skins. They are cut into slices, seeds are taken out and passed through a meat grinder.
• You can repeat this procedure 2 times, then the jam will be softer and more tender.
• Pour sugar in portions into the resulting mass, mix thoroughly so that it is completely dissolved. Leave the resulting mass for a while, so that the sugar finally dissolves.
• Ready dessert is poured into sterilized jars.

Advice!   Jam that has not been cooked should be stored in the refrigerator or basement.

Watch the video!   Jam without boiling with gooseberries and oranges

Recipe  with walnuts

Such a recipe can safely be called "royal." It is easy to prepare, and everyone will like the taste of goodies.

Ingredients:

• 1 kg of green or pink gooseberries;
• 1⁄2 cup walnuts;
• 1.5 kg of sugar;
• 0.5 l of water;
• 1 star anise star.

Cooking:

• The colors of the berries that will be used for jam are not fundamental, the main thing is that they are dense and whole.
• The nuts should be cleaned and fried in a dry frying pan, stirring thoroughly so that they do not burn.
• All tails and twigs from the gooseberry are removed, washed and thrown into a colander so that the water is completely glass.
• The next stage is time-consuming, but it is worth it, because careful preparation will surprise you with its taste. Berries are cut on one side to pull out black seeds with a pin or hairpin. It is necessary to do this procedure with each berry.
• Next, gooseberries start with a piece of walnut and transfer to another bowl.
• To make syrup, you need to mix water and sugar. The syrup should be boiled until sugar is completely dissolved.
• Berries are poured into the syrup very carefully, mixed and left to stand in the refrigerator for 24 hours.
• After that, put the jam on a slow fire, add an asterisk of dry star anise and cook for 10 minutes, constantly mixing.
• Hot jam is poured into pre-sterilized jars, rolled up and turned over to cool completely.

They store it in any convenient place, and serve to the table a royal treat for any kind of celebration and tea party.

Watch the video!   Gooseberry and Walnut Jam

In contact with

Gooseberry jam "Tsarskoye" or emerald jam is always prepared by my grandmother, and, of course, her recipe has long been in my piggy bank, in selected and most delicious preparations for the winter. The process of cooking such a jam is a bit long, it is easier and faster to cook, but the jam is worth a bit of work. Gooseberries are soaked in syrup, maintaining their integrity. The main thing is to take a tight and firm gooseberry, but ripe, without damage and flaws. Also, such jam needs cherry leaves, you can buy them at the market, or ask friends who have their own garden. And in the winter you will simply enjoy every spoon of this delicacy, drinking it with fragrant tea.






- gooseberry - 400 g,
- water - 120 ml,
- sugar - 400 g,
- cherry leaves - 8-12 pcs.

Recipe with photo step by step:

  Rinse cherry leaves and gooseberries in clean, cool water, make sure that all berries are whole and without damage. After a little gooseberries dry and prick with a needle in 5-7 places.




  Pour 120 ml of clean filtered water into the stewpan, add the cherry leaves and place the bowl on the stove. Cook cherry leaves for about 10-15 minutes. After the leaves need to be filtered and discarded.




  When the leaves are filtered, pour all the granulated sugar into the water and boil the syrup for 3-5 minutes.




  Put the gooseberries in a convenient container - a pan or bowl - as you wish. Pour the gooseberries with hot syrup and hold on the stove for another three minutes. Remove the pan to the side and cool for 5-6 hours.






  After a while, pour the syrup into a separate bucket and boil it for three minutes.




  Return the syrup to the gooseberries, leave on the stove for three minutes. Gooseberries do not interfere, you can only shake the pan slightly. Cool the gooseberries and syrup again for 5-6 hours. Repeat the procedure a total of three times.




  Boil the syrup and berries for the last time, carefully transfer the gooseberries into a dry sterile jar. Pour boiling syrup and immediately roll up or screw in sterile lids. Put the jars upside down and cover with a blanket, leave for a day in this position, then put them in the pantry or closet.




Good appetite!

  Try some very tasty