Good afternoon friends!

I continue the selection of articles from the Sweet Life series, and today gooseberry jam is next in turn. The best, delicious and simple recipes for making this beautiful emerald berry for the winter.

And if this jam is made in combination with citrus fruits, nuts, with the addition of fragrant cherry leaves, then it will justify its name - royal and royal, emerald and malachite.

You can also make white jelly and marmalade from gooseberries, and gooseberries in your own juice are very tasty. If you are interested, write in the comments.

How to cook gooseberry jam with whole berries for the winter

In order to make a sweet dessert with whole berries, we select immature and green so that they do not boil in syrup. And we will eat the ripe gooseberries fresh, and freeze what remains, freeze for the winter or cook jam or marmalade.

Ingredients:

• gooseberry - 1 kg
• granulated sugar - 1.2 kg
• water - 1-2 tbsp.
• vanillin - to taste

Cooking:

We wash the berries well and peel the stems. If they are small, we will cook them whole, and cut them into large ones, and carefully remove the seeds through the incision.

Rinse the berries again, put in a saucepan, pour cold water and let stand for 6-8 hours.

Then we drain the water, but do not pour it out, we need it for the preparation of the syrup. Dry the berries in a colander.

Cooking syrup. Dissolve sugar in two glasses of water, bring to a boil. Boil the syrup for 5 minutes and dip the berries into it. Leave to cool completely.

We bring the jam to a boil, cook for 5 minutes, cool and stand for 8 hours, so that the syrup penetrates the pulp of the fruits. And the strength of the syrup will increase gradually, with each cooking.

The third time we cook for 40 minutes, until the desired density, and to improve the taste, add a little vanillin.

After each cooking, we put the pan with jam in a basin with cold water to cool, otherwise it loses its beautiful emerald color on brown-brown. In no case should you cover it.

Hot gooseberries are poured into dry sterile jars, roll up the lids. Turn upside down until completely cooled.

The most delicious royal gooseberry jam with cherry leaves and walnuts

Ingredients:

• gooseberry - 1 kg
• granulated sugar - 1 kg
• cherry leaves - 100 gr.
• vodka - 50 gr.
• water - 200 ml

Cooking:

Wash the gooseberries well and put them dry on a clean linen towel. Also wash the cherry leaves. We cut the “ponytails” and stems of the berries.

We arm ourselves with royal patience and make small cuts on each berry and very carefully remove the seeds so as not to perforate the berry.

Dry the kernels of walnuts in the oven and break into small pieces that fit inside the gooseberries.

Fill the berries with nuts.

Cooking syrup. Pour water into the container, put half the sugar and cherry leaves.

Dip berries with nuts in boiling syrup, cook for 5 minutes, then cool very quickly, placing the container in a bowl of cold water. Soak in syrup for at least 5 hours.

Then boil it repeatedly in 2-3 doses for 5 minutes in boiling syrup, adding sugar, and after each dose soak for 5-6 hours. After each cooking, the jam must be quickly cooled.

Stand the finished treat for 5-6 hours, and then coldly packaged in sterilized jars, cover with a piece of paper moistened with vodka and tightly knotted with twine.

Keep in the refrigerator.

A simple recipe for gooseberry jam in a slow cooker video

With this recipe, Marina Lomaka will introduce us. Cooking time 2 hours.

We will need:

• gooseberry - 1 kg
• granulated sugar - 1 kg
• water - 200 ml

Emerald Gooseberry Jam Recipe

We will cook emerald or malachite jam according to old technology, as my grandmother did. After a quick previous cooking in a slow cooker, this process may seem more time-consuming and complicated. But if you have enough patience and time, then you will be very proud to put on the table a real gooseberry emerald.

Ingredients:

• gooseberry - 400 gr.
• granulated sugar - 800 gr.
• cherry leaves - 50 gr.
• spinach leaves - 50 gr.
• wine vinegar - 200 ml
• water - 300 ml

Cooking:

To select unripe, green, smooth fruits. Sort and remove from stems, blades of grass and green bugs. Rinse well.

To clear from "tails" and "spouts", to remove seeds.

Fold in a clay pot, shifting the berries with cherry leaves and spinach leaves, pour wine vinegar, close the lid and put in a hot oven overnight.

Then take out the gooseberries, and put it in cold water with ice, after an hour change the water and boil the berries in it once.

Drain boiling water. Pour the berries again in cold water with ice for 10-15 minutes. Then lay the berries on a sieve. Sudden cooling helps preserve the color, which gives the emerald color to our jam.

When the water drains, lay the gooseberries on a towel, allow to dry and weigh.

Prepare syrup, boil, remove foam. Pour the berries with ready-made syrup and leave for 5 hours. At the next 2 stages, pour the syrup, bring to a boil and pour the berries. To stand, during this time the berries are well soaked in syrup.

At the last stage, put the cooled jam on the stove, bring to a boil, and cook until the gooseberry becomes transparent. Constantly remove the foam, do not interfere, but shake it so as not to damage the berries. In a syrup, you can put a piece of vanilla.

We learn the readiness with the help of a drop - drip syrup on a dry saucer, if it does not spread, then our dessert is ready.

Pour boiling water into prepared sterilized jars. Turn upside down, wrap with a blanket and leave to cool completely.

Gooseberry cold jam recipe without boiling

Peel the gooseberries, rinse well and allow the water to drain, throwing them in a colander.

Then fill the berries with sugar and mix well with a blender.

Arrange in clean, dry cans. Keep refrigerated. The result was an exceptionally delicious dessert.

5 minutes - a simple recipe for gooseberry jam with oranges for the winter

The combination of gooseberries and citrus fruits is not only a “vitamin explosion”, but also a protection against seasonal colds. I offer an interesting and simple recipe from gooseberries and orange for the winter.

Ingredients:

• gooseberry - 1 kg
• granulated sugar - 1 kg
• large orange - 1 pc.
• water - 200 ml

Cooking:

Rinse gooseberry berries under running water, dry on a linen towel, cut ponytails and stems.

Wash the orange, cut into slices, free from the stones. You can also use orange zest or peel.

Put prepared gooseberries and chopped orange in a large bowl. Grind everything with a blender until smooth.

Put the resulting mass into a cooking container, add sugar and water, mix. Bring to a boil, and cook for 5-7 minutes. Then remove from heat and leave to insist on a night.

After insisting, put on fire, bring to a boil and cook for 5-7 minutes.

Banks and lids for preservation are pre-sterilized. We put boiling jam in jars and roll it up. After cooling, they can be taken to the cellar, we will enjoy the amazingly tasty and fragrant gooseberry dessert with an orange “touch” all winter!

R. S.

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Fruits and berries

Description

Ingredients

Steps

So, for making emerald jam at home it is recommended to take berries in an unripe state. This is necessary so that the delicacy really turns out to be emerald. You can also take half ripe berries and half immature. On the taste of berry jam, the ripeness of gooseberries almost does not affect, but on the color more than.



I carefully wash the selected gooseberry fruits, and at the same time we separate them immediately from the tails. It will be more correct if you get pulp and seeds from all the berries, but, in fact, this is a very long process, so we will cook gooseberry jam from whole berries.



Rinse the cherry leaves well and divide into two parts. We will need fifteen pieces now, and we will use the rest half in the further cooking process.



Now we take a deep pan in which jam will be directly cooked and fill it with water. Then we send the first part of the cherry leaves into the water and move the liquid to the fire to boil. After boiling, cook the broth for several minutes. In the process of cooking, the cherry leaves have already given up part of their flavor to the liquid in which they were cooked.



Pour the gooseberry berries with the resulting aromatic liquid, after which we leave them in this position for a whole day.



Twenty-four hours later, we return to the gooseberry and drain all the liquid from it into a separate saucepan.



Sugar is added to the drained gooseberry infusion.



Now from this liquid with sugar we cook the syrup until ready. He must boil well.



Pour the finished sugar syrup into a container with gooseberries, then transfer it all to a medium heat.



When the gooseberry syrup began to boil, boil the jam for about another fifteen minutes.



Just two minutes before the jam is ready, we send the rest of the cherry leaves to it.



We put the finished gooseberry delicacy in sterile jars, and then roll them up. If the jars are hermetically rolled up, you can be sure that the precious blank will preserve all its qualities for the whole winter.



Gooseberry emerald jam is ready for winter. If some part of the goodies in the jars did not fit, then this is only at hand for us. Place the remaining jam in a suitable saucer for testing.



Bon Appetit!

Gooseberries - a berry known since time immemorial.

Because of the characteristic acidity, few people use it fresh, but the jam will appeal to both adults and children.

In addition, it is proved that this delicacy with regular use protects the body from the effects of radiation, slows down the aging process and supports the immune system during seasonal vitamin starvation.

For you, the best recipes are collected on how to make gooseberry jam for the winter step by step.

Gooseberry jam - delicious recipes for the winter

There are a lot of ways to make gooseberry jam.

But all of them are united by the general rules for the preliminary preparation of berries:

• to carefully sort the collected fruits, removing crumpled, rotten and stained;
• carefully trim the ponytails;
• prick each berry with a toothpick or needle;
• foam should be removed regularly during cooking.

How to make royal gooseberry jam (royal jam)

The delicacy is truly royal.

A kilogram of berries will need the same amount of sugar, half a tablespoon of vanilla, a teaspoon of citric acid, 50 grams of vodka and 10 large cherry leaves.

Cooking:

1. Gooseberries are used unripe. Before boiling the berries, they are washed, tails are cut, an incision is made on the side and the seeds are removed.
2. Put the prepared fruits in a deep bowl, pour in ice water and leave for 5-6 hours, and preferably at night.
3. In the morning, pour the washed cherry leaves with 1.5 liters of water, add a lemon, bring to a boil, boil for 3-5 minutes, cool and strain.
4. Pour sugar, vanilla and vodka into the resulting broth. Boil and pour the resulting syrup on the berries. Let stand for 15 minutes.
5. Drain the syrup, bring it to a boil again and pour the berries over it for a quarter of an hour. Then put everything together on the fire and boil for 7-10 minutes.
6. Pour jam into prepared boiling jars.

Recipe for royal gooseberry jam with water

The jam prepared according to this recipe is not as thick as in the previous version:

1. A kilogram of berries, one and a half kilograms of sugar, two glasses of water and a couple of sprigs of cherry or currant are taken for flavor.
2. Sort the berries, rinse, peel the tail, make small cuts, shift the branches.
3. Pour with water to cover a couple of cm and leave for 4-6 hours.
4. Then rinse. Add sugar to the water, boil the syrup.
5. Pour them berries, bring to a boil, turn off and leave to cool for several hours.
6. Then again put on low heat and bring to a boil again.

Remove foam regularly during cooking.

Royal dessert - gooseberry jam according to classic recipes

The classic recipe for gooseberry jam is as follows: 300-400 g of sugar is taken per kilogram of berries.

Cooking:

1. Berries are picked, poured with water for 3-5 hours.
2. After sugar is dissolved in the drained water, the berries are poured again in boiling syrup and left for a quarter of an hour.
3. Repeat the procedure three times and for the third time do not drain the syrup, but boil the berries with it for about 20 minutes.
4. After pour into pre-prepared and sterilized jars.

The royal dessert not only turns out very tasty. It also looks attractive. The berries retain their shape and the acidity remaining inside, goes well with sweet syrup.

Gooseberry Royal Jam with Walnuts

This is a recipe for true gourmets.

Per kilogram of gooseberry is taken a pound of peeled walnuts, a kilogram of sugar, a liter of water, a pair of star anise.

Cooking:

1. Carefully clean gooseberries from tails and seeds.
2. In the middle of each berry put a piece of nut.
3. While this jewelry work is carried out, it is necessary to boil the syrup. It is very important not only to wait for the sugar to dissolve, but also to achieve the transparency of the liquid.
4. Stuffed berries pour boiling syrup and leave overnight.
5. In the morning put on a slow fire, add star anise and cook until it boils, then immediately pour into banks and roll up.

Jam royally ready!

Gooseberry Emerald Jam

This jam is called “emerald” because it has a rich green color.

For him, it is necessary to choose a variety that is suitable. Yellow and reddish berries are not suitable for this.

Per kilogram of gooseberry, 800 g of sugar and half a spoonful of vanilla are taken.

Cooking:

1. Wash the berries, grind in a meat grinder or using a blender, mix with sugar and vanilla.
2. After standing a couple of hours and letting more juice, it is necessary to bring to a boil over low heat and, stirring constantly, boil for 5-7 minutes.

Note!

For cooking, it is better to use a pan with a non-stick surface.

Gooseberry Jam with Cherry Leaves

Cherry leaves give the finished delicacy an original taste and aroma.

With them, the jam becomes more fragrant and rich.

Per kilogram of gooseberry, 500 ml of water, 1.2 kg of sugar and 20 large cherry leaves are required.

Cooking:

1. Rinse the berries, chop with a toothpick, pour water overnight.
2. In the morning, drain the water, put the cherry leaves and sugar in it. Bring to a boil over low heat.
3. Leave to cool for a couple of hours and boil again over low heat.
4. Boil for the second time for 2-3 minutes. Cool and strain.
5. Pour the berries with ready-made syrup and cook until tender.
6. You can check by dropping a drop on a flat surface. If it thickens, then it’s ready. Arrange on pre-prepared banks and roll up.

Gooseberry jam in a slow cooker

Few modern women today can do without a faithful helper in the kitchen.

In the slow cooker you can cook any dish, including gooseberry jam for the winter:

1. Rinse 650-700 grams of berries, sort through, chop with a toothpick, put in a multicooker bowl and pour 500 grams of sugar.
2. After half an hour, when the gooseberry starts up the juice, turn on the "Extinguishing" mode for 30-40 minutes with the lid open. Turn off and allow to cool slightly.
3. Then bring it to the boil again in the “Stew” mode and boil for 5 minutes.
4. When boiled a third time, you can pour it into banks.

Gooseberry jam in a bread machine is similarly prepared. By the way, many models are already equipped with the "Jam" or "Jam" mode.

Five-minute gooseberry

A wonderful recipe that any modern housewife will appreciate.

In addition to saving time, the maximum benefit is also saved.

To prepare a liter of jam, you will need one kg of gooseberries, 400 g of sugar and a glass of water.

1. Cooking:
2. Mix water with sugar, bring to a boil over low heat, boil for 5 minutes.
3. Sort the berries, rinse and chop each with a toothpick.
4. Pour in hot syrup, put on the fire and cook for 5 minutes, without stopping stirring and preventing the jam from boiling.
5. Pour into pre-washed and sterilized cans. Roll up.

Gooseberry Jam with Orange

This is an amazing treat. You will lose a lot if you do not try it.

A kilogram of sugar and two oranges are taken per kg of gooseberry. If citrus is acidic, then the amount of sugar should be increased.

Cooking:

1. Peel the orange, and then twist it together with the gooseberries in a meat grinder.
2. Zest does not need to be removed. Just remember that it can contain microbes, and be sure not to just wash the fruits, but also before boiling, pour them over with boiling water.
3. Stir the resulting mass with sugar, put on low heat and boil for 10 minutes after boiling, removing the resulting foam and stirring regularly.
4. Then pour into banks and roll up.
5. It is necessary to eat no earlier than 2 months after preparation. So the taste will be more saturated and the aroma will be brighter.

Note!

After grinding and stirring with sugar, the mass can not be cooked, but poured into molds and frozen. In winter, you can use such a sorbet to make compotes, add to desserts and a variety of homemade cakes.

Amber Gooseberry Jam

This delicacy got its name for the amazing color in the finished form. Two or three handfuls of cherry leaves and a couple of twigs, 1.2 kg of sugar and 400 ml of water are taken per kilogram of green and immature gooseberries.

Every year, clean from the tail and seeds, put in a pan. From the cherry leaves to cook a decoction. To do this, after boiling, boil for 2-3 minutes. The main thing is that the liquid remains green. Leave the broth for 10 hours.

Then strain the broth, add sugar, over low heat, bring to a boil. At first it will be cloudy, but then it will become transparent. After that, pour them berries, boil for 15 minutes, add twigs and boil for a couple of minutes.

The jam is ready. Can be poured into banks and rolled up. Twigs are better not to take out. They will give a richer flavor.

Black Gooseberry Jam - Five Minute

Black gooseberry is an artificially bred hybrid of blackcurrant and ordinary green gooseberry.

The berry has a double supply of vitamins and a more delicate taste.

It is very important that black gooseberries do not lose their properties during heat treatment.

To make jam you will need a kilogram of berries, the same amount of sugar, half a liter of water, a sprig of mint and a few leaves of currant or cherry.

Cooking:

1. Sort gooseberries, chop with a toothpick, put twigs and leaves to them, pour boiling syrup, cover and let it brew for a couple of hours.
2. Then take out the twigs and leaves, and put the jam on the fire, bring to a boil and boil for 5 minutes.
3. Done !! You can immediately pour it into banks.

Gooseberry Jam with Whole Berries

For the preparation of this delicacy, any variety of berries is suitable. The main difference from most recipes is that the berries do not pierce and do not peel.

As a result, the gooseberry retains its shape, and the jam is very original due to the combination of sour berries and sweet syrup.

800-1.2 kg of sugar is taken per kilogram of gooseberry, depending on the sweetness of the berries.

Cooking:

• From sugar and half a liter of water, boil the syrup.
• Boil berries, leave for 6-7 hours. After syrup, drain, bring to a boil again and pour the berries again.
• Now let it stand for at least a couple of hours.
• For the third time after pouring over low heat, bring to a boil and boil for no more than 5 minutes.
• For added flavor, vanilla or star anise can be added to the jam.

Gooseberry jam through a meat grinder

This jam is also called "raw".

Its secret is the complete absence of heat treatment, due to which the berries retain their maximum benefit.

Berries and sugar are taken in equal amounts.

Preference should be given to unripe fruits, so that the skin is still dense. Gooseberries are passed through a meat grinder several times, covered with sugar and knead thoroughly.

To preserve the jam well, attention should be paid to banks and lids.

Sterilize them over steam or in the oven.

Arrange the jam in prepared containers and roll it up. Store in the cellar or in the refrigerator.

Gooseberry and Kiwi Jam

An unusual combination, but it turns out very tasty.

Three medium-sized kiwis, a kilogram of sugar, a sprig of mint are taken per kilogram of gooseberry.

All ingredients except peppermint must be grind in a meat grinder, mixed with sugar, let it brew for several hours.

Then, together with mint, bring to a boil, boil for several minutes, remove twigs and roll up.

At first, the jam will seem liquid, but when it is infused for a while, it will thicken.

Gooseberry Jam with Gelatin

This treat is a great recipe.

Its main advantage is consistency. In a jelly-like mass, the berries keep their shape perfectly.

The same amount of sugar, a glass of water, 100 grams of gelatin and a sprig of cinnamon are taken per kilogram of gooseberry.

Cooking:

1. Boil the syrup from water and sugar, add the prepared berries to it, boil for 10 minutes after boiling.
2. When the jam cools, add gelatin and cinnamon to it, mix, put on fire again and boil for 4-5 minutes.
3. Hot pour into banks.
4. It will harden already during storage.

Gooseberry jam with jellyfood

Jellfix allows you to make jam in just a few minutes.

It is created on the basis of pectin obtained from apples and citrus fruits, so that in addition to the jelly-like form that the treat takes on, it also turns out to give it additional benefit and aroma.

The same amount of sugar is taken per kilogram of gooseberry and a packet of Gelfix 1: 1.

Cooking:

1. Sort the berries, grind, put in a pan.
2. Mix the jellyfix with two tablespoons of sugar, add to the gooseberries and mix.
3. Bring to a boil over low heat. Add the remaining sugar, mix again, boil and boil for 3-5 minutes.
4. Done! You can lay out on the banks and try in a month. It turns out very similar to marmalade.

Gooseberry jam with irga

The combination of sugary berries and sour gooseberries allows you to make jam with an amazing taste and aroma.

No additional additives are needed.

It is taken per kilogram of each type of berries and 400 grams of sugar.

The fruits are ground, sprinkled with sugar, and after letting the juice go, boil for 10-15 minutes.

Store the jam in the refrigerator preferably.

Fructose gooseberry jam

Those who are forbidden to eat sugar can make gooseberry jam on fructose.

The proportions are the same - a kilogram of berries and a kilogram of fructose.

Sort the berries, chop to let the juice flow, mix with fructose, and after a few hours put on fire and cook in three sets until thickened.

Gooseberry jam will appeal to both children and adults, but the main thing is not even the taste of this amazing delicacy, but in its use.

Make gooseberry jam according to our recipes!

Be sure to stock up on vitamins for the winter, believe me, you will not regret it!

Gooseberry jam is an amazing dessert that will not leave anyone indifferent. It fascinates with its emerald color, and very delicate taste. In addition, the jam is universal in use. Can be consumed with tea or added to pastries.

Ingredients:

2 kg of gooseberries, 2 handfuls of cherry leaves, 5 glasses of water (1 glass \u003d 250 ml), 2 kg of sugar. The output is 3 liters of jam.

Cooking:

Let's start by making an infusion of cherry leaves. Pour 5 glasses of water into the pan (one glass \u003d 250 ml). Put the cherry leaves and send to the fire. Leaves need to be languished not on low heat, about 15 minutes.

Preparing gooseberries. To do this, delete all the ponytails. Next, we prick each berry in two or three places with a toothpick.

Separate the cherry leaves from the infusion. Leaves are not discarded; we will add them to the jam at the end. Pour sugar into a cherry infusion and send to the stove, bring to a boil. Hot infusion slowly
pour the berries. We leave the berries in this form for 5-6 hours. After time, send them to the stove and cook for 2-3 minutes, stirring gently. Then, leave again for 5-6 hours, after which we boil for 1-2 minutes. After the second cooking, we leave the berries for 6 hours. Add a few cherry leaves to the jam and boil for 3-4 minutes. This jam is ready. We pour it into sterilized jars and close it.

How to make gooseberry jam? Recipes for the winter and without cooking are easy to prepare, and gooseberry blanks are unusually tasty and full of vitamins. The useful properties of gooseberries do not depend on the variety and color of berries: each gooseberry is rich in vitamin A, C, E, PP, B vitamins, micro and macro elements - calcium, potassium, iron, zinc, magnesium and phosphorus.

The benefits of gooseberries are enormous, the berries have a diuretic, choleretic and soft laxative effect on the human body, are indicated for high blood pressure, bleeding and menstrual irregularities, gastritis with low acidity and diabetes mellitus. The use of gooseberries as food strengthens blood vessels and contributes to the rapid burning of fat in obesity, helps to combat anemia in pregnant women.

Gooseberries are contraindicated only in patients with a stomach ulcer or duodenal ulcer, enteritis or colitis. If no one in your family suffers from these diseases, be sure to choose a recipe for jam to your liking and prepare this healthy berry.

First, let's talk about how to sterilize jars and prepare gooseberries for prefabs, and then move on to the 6 best jam recipes: five minutes, emerald with cherry leaves, king with walnuts, with orange, lemon and raw without cooking. The team of the site TestoVed hopes that each reader will find a recipe to their liking.

Sterilizing cans and preparing gooseberries

If the jam rolls for the winter, regardless of the selected recipe, before proceeding with the preparation, it is necessary to prepare jars and lids. First you need to wash both cans and lids with a plentiful soapy solution under hot water, and then sterilize them with your preferred method.

DoughVed advises. There are many ways to sterilize cans, but one of the simplest and most convenient is sterilization with an oven.

To sterilize the jars, after washing, put them in a cold oven and heat it to 150 ° C. After 15 minutes, turn off the oven, and do not remove the jars until you are ready to transfer the finished hot jam into them.

To sterilize the lids, boil water in a saucepan and boil the lids for 2-3 minutes. Turn off the heat and leave the lids in the water until you need them, but for at least 10 minutes.

How to remove seeds from gooseberries?

For cooking gooseberries it is better to choose a slightly immature, strong, with an elastic skin. Gooseberries, as well as apricots, for example, are rich in natural pectin, therefore, according to any recipe, jam from it perfectly thickens without adding a store thickener.

Read:  , tasty and thick - a detailed recipe + tips.

Some jam recipes with whole berries require the removal of seeds (seeds) from gooseberries. To do this, in washed berries, you need to trim the ponytails and the edges of the lower part with a knife or scissors, and then carefully remove the seeds with the tip of a knife, a pin or hairpin for hair. So that sugar is better absorbed during cooking, the berries can be chopped with a toothpick.

4 hours to prepare

15 minutes to cook

280 kcal per 100 g

Five-minute gooseberry jam is the easiest gooseberry recipe for the winter.

Gooseberries are rich in natural pectin, so there is no need to add store thickeners to the blank.

Keep in mind that gooseberries are reluctant to excrete juice, so you must definitely add water to the recipe, and it is also advisable to pour sugar in the gooseberries in advance and leave it for several hours, or better all night, in the refrigerator.

Ingredients

• gooseberry - 1 kg;
• sugar - 1 kg;
• water - 200 ml.

Cooking

1. Prepare the berry. Gooseberries sorted, discarded damaged fruit, remove the tails. Rinse thoroughly and put on a clean towel to dry. We put the dried gooseberries in an enameled pan, add sugar and put them in the refrigerator for at least 4 hours or overnight so that the berry lets the juice flow.
2. We take out the pan and fill the berries with water. We put on the stove and bring to a boil over low heat. Pour the remaining sugar, stir with a wooden spatula. Remove the foam as needed.
3. After boiling, cook for 5 minutes on low heat. Remove from heat, leave to cool completely.
4. Boil the cooled mass again, cook for 5 minutes, then cool. We repeat the procedure for the third time, but do not leave it to cool, but immediately spread the hot jam on prepared sterile jars and roll it with metal lids. Turn it over, wrap it with a blanket and cool it. Store in the winter in a cool place.

Gooseberry emerald jam is boiled from a few unripe berries. The correct gooseberry for emerald jam is large, but with elastic skin, sour taste. Such gooseberries will preserve whole berries in jam.

To make the jam acquire a beautiful emerald shade and fragrant aroma, fresh cherry leaves were added to the recipe.

Ingredients

• gooseberry - 1.6 kg;
• fresh cherry leaves - 20 pcs.;
• water - 2 glasses;
• sugar - 1.5 kg.

Cooking

1. We will prepare the necessary ingredients: green gooseberries, fresh cherry leaves, water (preferably filtered) and sugar.
2. Thoroughly rinse the berry, remove the gooseberry stalks and trim the tails. We cut each berry and take out the seeds. As a result, about 1 kg of peeled, seedless berries should remain.
3. Lay the berries in enameled dishes of sufficient capacity, alternating with cherry leaves. Fill with cold filtered water and leave for at least 6 hours.
4. We drain the water through a colander (but do not pour it out!) And let the gooseberries dry a little. Filter gooseberry water and bring to a boil.
5. Pour sugar into boiling water and boil the syrup for 3 minutes.
6. Remove the syrup from the fire and carefully, so as not to get burned, put the gooseberries in it. Leave at room temperature for 3 hours.
7. When the berry mass has infused, put the pan on the fire again and bring to a boil. Boil for 5-8 minutes and remove from heat. Leave again for at least 6 hours. Bring to a boil again, also boil for 5-8 minutes and again leave at room temperature for 5-6 hours. The last time we cook the jam is no more than 8 minutes.
8. Pour jam on sterilized jars and roll up metal lids. Turn the cans over, wrap them with a blanket and leave them to cool completely.

Store the workpiece preferably in a cool place.

Like emerald, royal gooseberry jam is boiled from slightly unripe berries. Gooseberries are suitable for making jam both green and red, depending on the desired color of the workpiece.

As in the previous recipe, in order to achieve a beautiful emerald shade, royal gooseberry jam with cherry leaves is prepared. For this, the green berry must first be soaked with cherry leaves, and then proceed to make jam.

In the classic royal recipe for jam, walnuts are placed inside each berry, but this is a rather troublesome task and takes a lot of time, so we will fill only part of the berries with nuts and prepare a jam with a surprise.

Ingredients

• gooseberry tight not overripe - 1 kg;
• walnuts - 200 g (or more if desired);
• sugar - 1.1 kg;
• water - half a glass.

Cooking

1. We prepare the ingredients. We wash the berries, peel the sepals and stalks, take out the seeds. Do not throw out the seeds. Cut the nuts with a knife not too small so that a piece of the nut fits in the berry.
2. Fill the berries with nuts as much as enough. The more nuts you take, the more berries you can fill.
3. We place the seeds with the pulp in a saucepan, pour water and cook for 5 minutes. After five minutes, we wipe the seeds through a sieve and discard. Pour sugar into the remaining liquid and bring the syrup to a boil over low heat.
4. After boiling, put the berries with nuts in the syrup. Mix carefully so that the nuts do not come out of the berries. Bring to a boil again and remove from heat. Leave at room temperature for 8-10 hours, without closing the lid.
5. After the specified time, we boil the mass again, and then again set aside 8-10 hours. Bring to a boil for the third time, boil for 5 minutes.
6. We spread the jam on pre-sterilized jars and twist it with metal lids or seal with nylon. Leave to cool completely. Keep in a cool place.

If there is a desire and free time, for a recipe you can take more walnuts and stuff each berry.

Useful gooseberry jam with orange in winter perfectly enhances immunity and helps fight vitamin deficiency due to the rich vitamin composition of gooseberries and orange. Oranges, like gooseberries, contain vitamins A, C, E and PP, strengthen immunity and lower blood cholesterol.

Gooseberry jam with orange is very thick due to the high concentration of pectin in the berry and the gelling properties of orange peels, so there is no need to add thickeners when cooking. Berries are better to take green, slightly ripened, elastic to the touch.

Ingredients

• gooseberry - 1 kg;
• orange - 1 pc.;
• sugar - 1 kg.

Cooking

1. Gooseberries are thoroughly washed, cut off or cut off the tails. Wash the oranges carefully, cut into slices and take out the bones. We don’t clean the orange!
2. Gooseberries along with slices of orange are passed through a meat grinder until smooth.
3. We spread the fruit mass in a saucepan, pour sugar and bring to a boil. Stir constantly so that the mixture does not burn.
4. After boiling, remove from the stove and set aside until the mass has completely cooled, at room temperature.
5. When the jam has cooled, put the saucepan on the fire again and bring to a boil. After boiling, cook for 15 minutes. Immediately pour hot jam over sterile jars and seal with metal or nylon caps. Turn the jars over, wrap them in a blanket and leave to cool.

You can store jam at room temperature - the acid in oranges will ensure the preservation of the workpiece throughout the winter.

Another very healthy jam is made from gooseberries with lemon. Lemon is rich not only in vitamin C, but also in five different B vitamins, carotene and vitamin PP.

It is useful to eat jam not only in winter to combat vitamin deficiency, but also year-round - the preparation improves metabolism, strengthens blood vessels, lowers blood pressure and normalizes liver function.

Ingredients

• gooseberry - 1 kg;
• lemon - half;
• sugar - 1 kg;
• water - 350 ml.

Cooking

1. As in the previous recipes, first we will prepare the berries. We sort gooseberries, carefully rinse, cut off the tails. It is also advisable to prick each berry with toothpicks.
2. Cook syrup: in a saucepan, mix water and sugar, bring to a boil. As soon as the syrup boils, put the gooseberries in it. Stir and cook for 20 minutes, removing the foam as necessary.
3. My lemon, cut in half. Peel one half and cut into pieces together with the peel. Dip the lemon slices into the pan, mix again and cook over low heat for 10 minutes.
   

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4. Immediately lay out on previously sterilized banks, roll up, turn and wrap. Leave until the banks are completely cooled.

If you want a more uniform, jelly-like dessert without separate lemon slices, you can skip lemons with berries before cooking through a meat grinder.

Gooseberries are famous for their unique vitamin composition, but part of its beneficial properties are lost during cooking. Much more vitamins are stored in raw jam that has not undergone heat treatment.

Such a workpiece also has a minus - a short shelf life. Jam without cooking does not roll under the lids and is stored exclusively in the refrigerator.

Ingredients

• gooseberry - 1 kg;
• lemon - 2 pcs.;
• sugar - 1 kg.

Cooking

1. We wash the berries, remove the tails and thoroughly rinse. We also wash the lemons, and then pour over boiling water. Cut into small pieces, remove the seeds from the lemons.
2. Pass the berries together with slices of lemon through a meat grinder or chop using a combine. The resulting homogeneous mixture is transferred to a saucepan or bowl, covered with sugar and mixed. For 3-4 hours, remove in a cold place to dissolve sugar.
3. Once again, mix well, put on dry sterile jars and close with nylon covers. Store strictly in the refrigerator.

As mentioned above, raw jam is not stored for a long time, so it is better to eat it immediately and not leave until winter.

Friends, what kind of gooseberry jam do you cook? Share your recipes, ideas and feedback in the comments with TestoVed!