Gooseberry jam - recipes for the winter. How to cook gooseberry jam

28.09.2019 Healthy eating

Gooseberries are famous for their beneficial properties and a large accumulation of valuable enzymes. It includes vitamins C, A, P, B, which support immunity during the flu period. Calcium and phosphorus strengthen bone tissue, potassium contributes to the full activity of the heart muscle. Ascorbic acid and iron support the activity of the kidneys, cleanse the liver and vascular system. To enjoy such a wide range of useful elements, you need to make berry jam correctly.

Features of making gooseberry jam

In the process of languishing, do not leave the stove; remove the foam in a timely manner with a slotted spoon. The composition that forms on the surface collects dust and foreign debris, and also spoils the aesthetic appearance of goodies.
Before basic manipulations, gooseberries must be prepared. Sort all rumpled and rotten specimens. Remove the ponytails, armed with nail scissors.
Cooking refreshments is carried out in several stages. The longing itself takes little time, the rest of the time is given to insisting (cooling). It is such a move that allows you to cook an emerald shade.
Spices (cinnamon, cardamom, cloves, etc.) are often added to gooseberry jam. Often lemons, apples, oranges, strawberries, currants, plums, etc. are added to the treat.

Gooseberry jam according to the classic recipe

gooseberry - 0.9-1 kg.
granulated sugar - 1.4 kg.
pure water - 480 ml.
vodka - in fact

Wash the fruits first by placing them in a colander. Then arm yourself with nail scissors and free the berry from the stalk. Rinse again, dry, pierce with a needle in 2-3 places.
Place the prepared gooseberries in a bowl, sprinkle vodka with a spray bottle. Send to the freezer for half an hour, then put it in the cold for 8 hours.
After the allotted time, mix water with sugar, cook the sweet base. Stir the syrup constantly, the granules should dissolve completely.
After that, send gooseberries to the sweet mass and achieve the appearance of bubbles. Do not mix, only slightly shake the container for cooking. When boiling begins, turn off the burner.
Cool the contents of the dishes, filter the berries with a sieve or colander. Bring the merged syrup to a boil again, add the berry to it and cook the jam for 7 minutes.
After repeated heat treatment, allow the treat to cool. Carry out the third cooking over low heat for half an hour. Check readiness by dripping syrup on a saucer.
If the mass does not spread after cooling, the treat is ready. When hot, pour it into sterile containers and immediately cover with a tin. Turn the neck down, let cool.

orange - 450 gr.
gooseberry - 900 gr.
sugar - 950 gr.
vodka - 25 gr.

Rinse the gooseberries and let it dry. Cut a tail from each berry using nail scissors. Make one hole in the fruit with a toothpick so that the gooseberry does not crack.
Now sprinkle the berries with vodka, insist in the cold for 6 hours. After the allotted time, remove the zest from the oranges, soak it in water for 3 hours to eliminate the bitterness.
Remove the peel, dry with napkins and chop in slices (you can grate). Combine the zest with gooseberries, sprinkle with granulated sugar and gently mix by hand. Leave for 3 hours.
After a specified period of time, install heat-resistant dishes on the stove, cook at average power for a quarter of an hour. Do not interfere with the composition, gently shake the dishes.
When cooking comes to an end, allow the treat to cool. Repeat the heat treatment 2 more times. At the final stage, pack the treat in perfectly sterile jars. Cool, cover with a capron.

Gooseberry and cherry jam

table water - 480-500 ml.
oregano - 3 branches
cherry leaves - 25 gr.
gooseberries - 1.1 kg.
granulated sugar - 1.15 g.

First of all, you need to sort the berries. Remove any damaged or cracked specimens. Place healthy fruits in a colander and rinse. Leave the liquid to drain, then dispose of the tails.
Arm yourself with a thick sewing needle, make 2 holes in the gooseberry. Pour the berry with water and leave for 8 hours. Then get rid of the liquid, pour in granulated sugar.
Mix components by hand, wait 30 minutes. During this time, rinse and dry the leaves of cherry, oregano. Add the ingredients to the gooseberries.
Set the dishes for cooking treats on the fire, wait for the bubbles to appear. Then turn off the stove and wait 5 hours. After this period, strain the liquid mass and boil again.
Pour the fruits with hot syrup, conduct another heat treatment. Cool to room temperature, pour into clean jars. Seal with parchment paper and a tourniquet.

Gooseberry and Strawberry Jam

strawberries (fresh) - 475-500 gr.
drinking water - 70 ml.
gooseberry fruits - 480 gr.
granulated sugar - 730 gr.

Choose moderately ripe gooseberries, strip it from its tails and rinse. Place the fruits dried on a towel in a cookware, slightly remember with a pestle or palm.
Add water, send to the stove. When the composition begins to seethe, turn off the heat and once again remember the mass well. Take care of the preparation of the strawberries: gently rinse it and release from the sepals.
Combine the berries with gooseberries, boil for a quarter of an hour. Throughout the cooking, introduce the sugar in portions, wait until it is completely dissolved.
After that, allow the mass to cool, repeat the heat treatment. This time, cook the jam at low power until thickened. After all the manipulations, pack the treat and close with a key.

granulated sugar - 1.8 kg.
gooseberry - 800 gr.
kiwi - 400 gr.

Free kiwi from the skin, dip the flesh in cold water and let dry. Then chop in 1 * 1 cm cubes. Wash the gooseberries, get rid of the tails.
Now put all the fruits in the blender, scroll. You should get a puree mass. Pour granulated sugar, mix and set the dishes on a fire.
Heat to a temperature of 70-80 degrees, but do not wait for a boil. When the mass reaches the desired mark, cool it for 5 hours. Then heat again.
Pack the finished treats in containers and cork. If the composition was previously cooled, cover it with a capron. A hot treat is twisted with a tin.
After cooking, treats must be removed in the cold. To do this, it is better to use a darkened pantry, vestibule, cellar or lower shelf of the refrigerator.

Gooseberry and Plum Jam

plum - 600 gr.
gooseberry red (unripe) - 550 gr.
granulated sugar - 750 gr.

Clean gooseberries from antennae and twigs, rinse in a colander, leave to dry. Rinse the plum to remove the white coating. Chop each fruit in two and remove the seed.
Divide the entire volume of gooseberries into 2 sections, mix the first part with the plum. Add a little water so that it rises 4 cm above the bottom. Put on the stove and simmer until soft.
Then scroll the warm mass with a blender (meat grinder, combine) or wipe through a sieve. Put the mashed potatoes in the cooking pot, add the rest of the gooseberries.
Again send the composition to cook, continue languishing at low power for 7-10 minutes. After this period, begin to introduce granulated sugar in portions, while stirring it.
Continue cooking until the treat starts to resemble jelly. After gaining the necessary consistency, pour the treat and close.

Gooseberry and Raspberry Jam

raspberries - 350 gr.
granulated sugar - 580 gr.
gooseberry - 850-900 gr.

Sort the raspberries and rinse under the tap. Dry in a colander, then mix with sugar and set on fire. Cook at low power until the grains melt. If the raspberries are not juicy, add a little water.
During this period, prepare the gooseberries, you need to remove the tails and wash the fruits. Then the berry goes to the pan, languishing lasts for 7 minutes.
After the allotted interval, turn off the burner and cool the mass. If the delicacy is not as thick as you would like, do another heat treatment.
Pack the cooled or hot treat in jars, cover and put in the cold. After a week of infusion, treats can be served on the table or added to pastries.

granulated sugar - 550 gr.
gooseberry - 600 gr.
banana - 150 gr.
water - 120 ml.
cinnamon - 3 gr.

Prepare gooseberries (wash, remove tailings, dry). Now chop each berry into 2 pieces and pull out the seeds. Place the halves in a heat-resistant cooking utensil.
Cut bananas into thin slices or half slices, add to the gooseberries. Add water, granulated sugar. Place the container with the components on the stove, wait for it to boil.
When this happens, continue languishing for another 7 minutes. Then pour cinnamon, turn off the appliance. Proceed with the sterilization of the lids with jars, pour the treats and cork.

Gooseberry and currant jam

granulated sugar - 1.45 kg.
red currant - 350 gr.
blackcurrant - 400 gr.
water - 0.5 l.
gooseberry - 650 gr.

Making jam begins with syrup. Mix the granulated sugar with water, put the stewpan on the fire and wait for it to boil. Reduce the power of the stove, cook until the grains dissolve.
Then rinse the two types of currants, leave on the strainer. Remove twigs, leaves, wrinkled and burst specimens. Now rinse and clean the gooseberries, cut each berry in half.
Mix all the fruits, add boiling sugar syrup to them and shake the cooking utensils a little. Leave for 5 hours, then bring to a boil, remove the foam.
After the appearance of the bubbles, cook the treat for another 8-12 minutes, until it reaches the desired consistency. Pre-sterilize the cans to spin, do the same with the lids.
When the jam is ready, pack it hot. Do not rush to cork immediately, wait for cooling. Then cover with a capron and take to the cold.

To enjoy all the delights of gooseberry jam, carry out heat treatment in several stages. Do not forget to cool the composition after each languor. To give a special taste, add raspberries, currants, banana, orange, plum to the treat.

Video: unusual gooseberry jam

Gooseberries are not only very tasty, but also incredibly healthy fruit, which has a truly unique composition. Microelements, vitamins, minerals and valuable substances contained in this emerald beauty, have beneficial effects on the organs of the gastrointestinal tract and normalize metabolism, save from allergies, anemia and constipation, remove toxins and radioactive elements. Once you find out how to cook gooseberry jam, you will always prepare this wonderful dessert for the winter and delight your loved ones with luxurious sweetness.

Gooseberry jam: recipes with photos

For cooking, you can use gooseberries of any color and compose the berry with other types of fruits, citrus fruits and even nuts. This will allow you to create original and unusual flavor combinations, unlike the traditional types of jam that you are used to.

Gooseberry and Lemon Jam

Essential Ingredients:

Gooseberry - 1 kg
Ripe lemon - 2 pcs (large)
Sugar - 1.5 kg

How to make jam:

Gooseberries should be washed well and trimmed with scissors. Rinse the lemons under running water, cut into small pieces and carefully select all the bones. Then pass through the meat grinder, first the berries, and then the citrus fruit. Pour sugar into the resulting mass and mix very well.

Place the container with future jam on medium heat and cook for 10 minutes. Then turn off the gas, cover the semi-finished product with a lid and leave for 4-5 hours.

After this time, boil continuously stirring for another 10 minutes, spread the gooseberry and lemon jam in sterile jars and seal with iron lids.

Tip:Before you cook gooseberry jam, remove all seeds from the berries. To do this, each fruit must be carefully cut and with the help of a dessert spoon or the most common lady’s hairpin, carefully remove the seeds. It will take a lot of time for this process, but the finished product will turn out to be very tender and will melt in your mouth like marmalade.

You do not even need to cook this delicious jam.

Ingredients:

Black gooseberry - 1 kg
Sugar - 600 gr

Gently wash the fruits, remove all the stalks and leaves, lay them out with one layer on a kitchen towel and allow to dry. Then place the berries in a deep bowl, cover with sugar and wipe with a pusher with holes designed for mashed potatoes. Stir the mixture thoroughly and make sure that the granulated sugar has completely dispersed.

Arrange the finished product in sterile jars, cover with lids and refrigerate. If the volumes of gooseberries are very large, you can boil it in a copper or enameled basin for about 5 minutes and then roll it up. A dessert processed in this way will stand idle for 2 to 3 years without deterioration.

To prepare this fragrant and tasty gooseberry jam you will need:

Red gooseberries - 1 kg
Fresh gooseberry leaves - 10-15 pcs.

For syrup:

Sugar - 1.2 kg
Water - 1 tbsp

How to cook jam: procedure

Wash the berries well and cut the tails. Put together with leaves in a deep container and fill with water so that the products are completely covered with liquid. Leave in this condition for 2 hours.

Then drain all the water, remove the leaves and pour sugar syrup, previously boiled for 5 minutes. Set aside for half an hour, and then bring to readiness over medium heat. The mass should acquire a pleasant density. Then put the whole gooseberry jam into jars and roll it up.

Tip:If you plan to cook the whole berries, then take a slightly immature gooseberry with a dense skin. Overripe berries will decay under the influence of high temperature and the finished product will look unaesthetic.

Ingredients:

Gooseberry - 3 kg
Currant - 1 kg
Sugar - 4 kg

How to make gooseberry jam: detailed instructions

Carefully sort through the berries, peel the stalks and tails, wash and leave to dry on a linen towel. Pass through a meat grinder or grind in a blender. Then shift the fruit mass into a large basin, cover with sugar and put on a slow fire. Stir constantly, boil until boiling.

As soon as the first bubbles appear on the surface, remove from the stove and cool naturally. The next day, repeat the procedure, and on the third day bring to a boil, put in sterilized jars and close with metal lids.

Tip:In order for the berries to not lose a bright, emerald hue during processing, it is recommended to soak them for several hours in water at room temperature along with freshly picked cherry leaves.

Royal treats - this is what they often call gooseberry jam. The photo recipe says that for cooking you will need:

Gooseberry green - 1 kg
Sugar - 1.5 kg
Water - 2 tbsp
Cherry leaves - 5-7 pcs.

Remove very dense, slightly unripe berries from the stalks and sepals, wash under running water and lay in a deep container, alternating with layers of cherry leaves. Pour everything with cool boiled water and leave for 5-6 hours. Then lay in a colander and let the water drain.
From sugar and 2 glasses of water, boil the syrup.

When it boils, carefully pour whole berries into it, turn it off immediately and let it cool for 3-4 hours. Then bring to a boil again, again allow to cool and boil for the third time. At the end, lay out in sterile jars and close the lids.

Raspberry Jam with Gooseberries

Ingredients:

Raspberries - 250 gr
Gooseberry - 1 kg
Sugar - 1 kg

Sort gooseberries, free from stalks, wash well, prick each berry with a needle, add 750 g of sugar and let stand so that the juice stands out. Grind raspberries and remaining sugar in a blender or grind through a kitchen sieve and add to the bowl with gooseberries. Put on low heat, bring to a boil and cook for 5 to 7 minutes.

Arrange hot in prepared sterile jars and roll up with boiled lids. Store in a refrigerator or a cool place.

Gooseberry jam: video instruction on how to cook

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 relieves 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 it for 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.

Gooseberry jam has not been tried by many. And this is a big omission. Because this berry is very fragrant and tasty. No wonder gooseberry jam has been known for a long time.

Cooking it is a little time-consuming, maybe that's why they served it on great holidays, but the royal people loved to drink tea with him. And it also became famous thanks to ... Pushkin, or rather, his nanny Arina Rodionovna, who masterfully cooked gooseberry jam and treated them to her beloved pupil.

Now the gooseberry population has declined slightly. And the American gooseberry is to blame for this, along with which they brought the spherical library - powdery mildew.

But there are a lot of varieties of gooseberries, there are quite fruitful ones. It grows well in household plots, not too shaded by other plantings.

Gather berries in one step, regardless of maturity. Ripe gooseberries go for the preparation of desserts, it is eaten fresh. And from immature gooseberries jam is brewed.

Moreover, the red gooseberry jam is more aromatic and delicious. But on the other hand, an unusual emerald jam is brewed from green gooseberries, the process of preparation of which will be described below.

The subtleties of cooking

Unripe berries are used for jam. Therefore, the gooseberry crop is removed 10-12 days before its final ripening. Then the berries in the jam do not boil and remain intact. You can also make jam from the overripe gooseberries, but it will look like jam, as the berries during cooking will turn into one continuous mass.
The difficulty of cooking gooseberry jam is that the gooseberry has a very thick skin and sugar is poorly absorbed through it. Therefore, the berries not only cut off the remnants of the corolla and the stalk - for example, like currants - but they are also pricked.
This procedure can be performed with a toothpick. But you can ease your task and make a special adaptation. It is necessary to cut a circle with a thickness of 0.5-1 cm from the cork stopper and pierce several needles through it. Get a kind of brush. This is where she needs to prick the fruits.
In many recipes - by the way, and in what Arina Rodionovna cooked - gooseberries are freed from seeds. It is believed that such a jam is the most correct. Although many housewives cook gooseberries with seeds and this does not make the jam worse. Therefore, the recipes are designed for both the sophisticated gourmet and the ordinary consumer, they take into account different taste preferences.
Gooseberry jam has a pleasant aroma. But it can be diversified by adding vanillin or a fruit essence at the end of cooking.
Cherry leaves add flavor to the jam. To do this, make an extract from them and jam on it already. Cherry leaves change the color of the jam. Thanks to the intense green cherry water, the jam acquires a malachite hue.
Jam is boiled both from one gooseberry and with other berries and fruits. A delicious jam is obtained by adding orange or lemon to the gooseberries.
Ready-made gooseberry jam requires quick cooling, otherwise it may turn brown-brown. Therefore, it is recommended to place the jam basin with jam immediately after cooking in dishes with cold water or refrigerate in the refrigerator.

Gooseberry Jam: Recipe One

gooseberry - 1 kg;
sugar - 1.5 kg;
water - 2 tbsp.

Cooking method

Sort greenish and dense berries. Remove any spoiled and overripe. Wash thoroughly in running water.
Cut the stems.
With a sharp knife, cut off the tops of the berries and scrape the seeds with a small spoon (or the opposite end of the spoon).
Dip the berries in a bowl of cold water and wait 30 minutes for the remaining seeds to emerge.
Put the prepared gooseberries in a cooking bowl.
Put sugar in a saucepan and pour water. Boil the syrup. Pour them the berries. Insist 3 hours.
Bring the jam to a boil over moderate heat, removing the foam.
Cook until cooked. If a drop of syrup does not spread on a cold saucer, then jam can be removed from the stove.
Cool the jam quickly.
Arrange in clean, dry cans. Cover with parchment paper or tracing paper.

Gooseberry jam: second recipe

gooseberry - 1 kg;
sugar - 1.5 kg;
water - 1 l;
vanillin - to taste.

Cooking method

Select green gooseberries for the jam: the berries should be resilient and acidic. Wash under running water.
Prick each berry with a special tool or a toothpick.
Place the prepared gooseberry for half an hour in cold water.
Pour 900 g of sugar into the pan, add 2.5 cups of water. Cook syrup of low density. Pour them the berries and let stand 2 hours. While the berries are soaked in syrup, they need to be mixed periodically, turning the pelvis from side to side.
Then take a colander and carefully separate the berries from the syrup, laying them in a bowl.
Bring the syrup to a boil and simmer for 5 minutes.
Pour gooseberries into it.
In a pan, cook a thick syrup of 600 g of sugar and 200 g of water. Pour into jam. Cook until cooked, removing the resulting foam. At the end of cooking, put vanillin.
Cool the jam quickly in a way convenient for you. Arrange in prepared jars (clean and dried). Cover with parchment paper or tracing paper.

Gooseberry jam: the third recipe

Ingredients for six 0.5 L containers:

gooseberry - 1 kg;
sugar - 1.5 kg;
water - 1 tbsp.

Cooking method

Go through immature gooseberries. Wash under running water. Cut the stalks and ponytails with scissors. Using a home-made “brush”, prune the berries.
Pour in cold water for 12 hours. Put on a sieve.
Pour sugar into a cooking bowl and pour water. Boil the syrup.
Dip the berries in the syrup and leave for 7-8 hours.
Put on medium heat and cook until cooked.
Cool quickly. Pack in prepared jars. Cover with parchment or tracing paper.

Gooseberry Jam “Tsarskoye”

Ingredients for six 0.5 L containers:

gooseberry - 1 kg;
sugar - 1.5 kg;
water - 1 tbsp .;
cherry leaves.

Cooking method

For this jam, use a strong, immature gooseberry. It is desirable that it be large. Wash the berries, cut the stalks and corollas.
Cut the fruit in half and remove the seeds.
Put the gooseberries in an enameled pan, layering the berries with cherry leaves. Pour boiling water and leave for 6 hours.
In a cooking bowl, boil the syrup from water and sugar.
Drain the water from the gooseberry, remove the leaves. Dip the berries in boiling syrup and cook over moderate heat for 10 minutes.
Remove from the stove and leave for 7 hours.
Put on medium heat again and cook until cooked.
Cool the jam quickly, otherwise it will darken.
Pack in clean, dry jars. Cover with parchment paper.

Gooseberry Jam “Malachite”

Ingredients for five 0.5 L containers:

gooseberry - 1 kg;
sugar - 1.5 kg;
water - 2 tbsp .;
cherry leaves - 3 handfuls.

Cooking method

Loose unripe green berries, remove spoiled and wrinkled. Wash under running cold water. Trim the stems with scissors.
With a sharp knife, cut off the tops of the berries and take out the seeds with a small spoon.
Pour the prepared berries with cold water and leave for half an hour to float the remaining grains. Put on a sieve for draining water.
Pour gooseberries into a cooking bowl.
Put cherry leaves in a saucepan, fill with cold water, taking it a little more than normal. Bring to a boil over low heat. Strain the water (it will turn green) strain through several layers of gauze.
Pour sugar into the pan, add 2 cups of cherry extract. Boil the syrup. Pour them gooseberries. Soak 3 hours.
Bring the jam to a boil over moderate heat, removing the foam. Cook until cooked.
Cool quickly.
Pack in clean, dry jars. Cover with parchment.

Gooseberry Jam with Vodka

Ingredients for five 0.5 L containers:

gooseberry - 800 g;
sugar - 1.6 kg;
water - 2 tbsp .;
vodka - 200-300 ml (to cover the berries);
cherry leaves - 3 handfuls.

Cooking method

Take the unripe, sturdy gooseberries. Wash in running water. Trim the twigs.
Cut the lid off the berries and remove the seeds. Pour in cold water for 20 minutes. Dry.
Fold in a bowl. Pour vodka so that it covers the berries. Leave for 1 hour. Then recline on a sieve.
Put the cherry leaves in the pan, add water and boil. Cool slightly and bring to a boil again.
Pour boiling gooseberries on a sieve with boiling broth. After that, pour cold water until the berries have cooled.
Transfer the berries to a cooking bowl, pour sugar and pour water as normal. Boil over medium heat. Set your pelvis aside for 3 minutes, then boil it again. Repeat this procedure 2 more times while removing the foam.
Cook over low heat to the desired density.
Cool quickly in any way.

Red gooseberry jam

gooseberry red - 800 g;
sugar - 1.2 kg;
water - 2 tbsp.

Cooking method

Large red gooseberries are good for preserves. Wash slightly unripe berries in running water. Trim the twigs.
Cut the whisk by grabbing some flesh. Scrape seeds through the hole. Rinse the prepared berries with cold water.
Put sugar in a cooking bowl, add water. Boil the syrup.
Pour gooseberries into it. Bring the contents of the pelvis to a boil over high heat, removing the foam.
Reduce the fire, bring the jam to readiness. So that it does not burn, at the end of cooking boil a little more.
When the jam is ready, cool it as soon as possible.
Arrange in clean, dry cans. Cover with parchment.

Gooseberry Jam with Orange

Ingredients for four 0.5 L containers:

gooseberry - 1 kg;
sugar - 1 kg;
oranges - 2 pcs.

Cooking method

Ripe, but strong gooseberry berries, rinse in cold water. Scissor twigs and ponytails.
Wash the oranges. Without peeling, cut into circles, remove the grains.
Grind gooseberries with oranges in a meat grinder. Transfer to a cooking pot or wide pot with a thick bottom. Add sugar. Leave for half an hour, stirring well periodically to dissolve the sugar.
Put the dishes on moderate heat. Bring the jam to a boil, removing the emerging foam. Then reduce the heat and cook the jam for 15-20 minutes.
Prepare sterile jars, warm them in the oven. Pour jam in them hot, filling to the top. Seal hermetically with sterile caps. Turn upside down and cool in this position.

Mistress note

Gooseberry jam can be prepared not only with oranges, but also with lemon, cherry, raspberry and other berries. The main thing is that you like the combination of fruits.

Successful blanks!

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:

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!

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!

Raw gooseberry jam with oranges

I don’t know if this delicacy, which we are going to cook now, can be called so, but for some reason everyone calls it raw jam. 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 a lot 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!

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!

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.