Gooseberry jam without cooking delicious recipes. Delicious gooseberry jam with cherry leaves

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 beneficial properties of gooseberries do not depend on the variety and color of the 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 mild laxative effect on the human body, are indicated for high blood pressure, bleeding and menstrual irregularities, gastritis with low acidity and diabetes. Eating gooseberries strengthens blood vessels and promotes rapid fat burning in obesity, helps fight anemia in pregnant women.

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

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

Sterilization of jars and preparation of gooseberries

If the jam rolls up for the winter, regardless of the recipe chosen, before starting cooking, it is imperative to prepare jars and lids. First you need to rinse both the jars and the lids with plenty of water. soapy water under hot water and then sterilize them with your preferred method.

Testoved advises. There are many ways to sterilize jars, but one of the simplest and most convenient is sterilization using 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 at least 10 minutes.

How to remove pits from gooseberries?

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

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

Some recipes for jam with whole berries require you to remove the seeds (pits) from the gooseberries. To do this, in the washed berries, you need to cut off the tails and the edge of the lower part with a knife or scissors, and then carefully remove the seeds with the tip of a knife, a pin or a hairpin. To make the sugar better absorbed during cooking, the berries can be chipped with a toothpick.

4 hours to prepare

15 min to prepare

280 kcal per 100 g

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

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

Keep in mind that gooseberries are reluctant to release juice, so be sure to add water to the recipe, and it is also advisable to fill the gooseberries with sugar in advance and leave them for several hours, and preferably all night, in the refrigerator.

Ingredients

gooseberries - 1 kg;
sugar - 1 kg;
water - 200 ml.

Cooking

Let's prepare the berry. We sort out the gooseberries, discard the damaged fruits, remove the tails. Rinse thoroughly and lay out on a clean towel to dry. We transfer the dried gooseberries to an enameled pan, cover with sugar and put in the refrigerator for at least 4 hours or overnight, so that the berries let the juice flow.
We take out the pan and fill the berries with water. Put on the stove and bring to a boil over low heat. Pour the remaining granulated sugar, stir with a wooden spatula. Remove foam as needed.
After boiling, cook for 5 minutes on low heat. Remove from heat, leave to cool completely.
We 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 lay out the hot jam in prepared sterile jars and roll up metal lids. Turn over, wrap with a blanket and cool. Store in winter cool place.

Emerald gooseberry jam is made from slightly unripe berries. The right gooseberry for emerald jam is large, but with elastic skin, sour in taste. Such a gooseberry will keep whole berries in jam.

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

Ingredients

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

Cooking

Let's prepare necessary ingredients: green gooseberries, fresh leaves cherries, water (preferably filtered) and sugar.
We thoroughly wash the berries, remove the gooseberry stalks and cut off the tails. Cut each berry and remove the seeds. As a result, about 1 kg of peeled pitted berries should remain.
We spread the berries in layers in an enameled bowl of sufficient capacity, alternating with cherry leaves. Fill with cold filtered water and leave for at least 6 hours.
We drain the water through a colander (but do not pour it out!) And let the gooseberries dry a little. Strain water from gooseberries and bring to a boil.
Pour sugar into boiled water and boil the syrup for 3 minutes.
Remove the syrup from the heat and carefully, so as not to burn yourself, put the gooseberries in it. Leave at room temperature for 3 hours.
When the berry mass is infused, again put the pan on the fire and bring to a boil. Boil for 5-8 minutes and remove from heat. Again, leave 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. IN last time cook the jam for no more than 8 minutes.
Pour the jam into sterilized jars and roll up with metal lids. We turn the jars over, wrap them in a blanket and leave to cool completely.

Store the workpiece preferably in a cool place.

Like emerald, royal jam gooseberries are cooked from slightly unripe berries. For making jam, gooseberries are suitable for both green and red, depending on the desired color of the workpiece.

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

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

Ingredients

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

Cooking

We prepare the ingredients. We wash the berries, clean them from the sepals and stalks, take out the seeds. We don't throw away the seeds. We cut the nuts with a knife not too finely so that a piece of the nut fits into the berry.
We fill the berries with nuts as much as enough. The more nuts you take, the more berries you can fill.
Put the seeds together with the pulp in a saucepan, fill with water and cook for 5 minutes. After five minutes, wipe the seeds through a sieve and discard. Pour sugar into the remaining liquid and bring the syrup to a boil over low heat.
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.
After the specified time, boil the mass again, and then again set aside for 8-10 hours. Bring to a boil a third time, boil for 5 minutes.
We lay out the jam in pre-sterilized jars and twist with metal lids or cork with nylon. Leave until completely cool. We store in a cool place.

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

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

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

Ingredients

gooseberries - 1 kg;
orange - 1 pc.;
sugar - 1 kg.

Cooking

We thoroughly wash the gooseberries, cut off or cut off the tails. Wash the oranges thoroughly, cut into slices and remove the pits. We don't peel oranges!
Gooseberries, together with orange slices, are passed through a meat grinder until smooth.
We spread the fruit mass in a saucepan, add sugar and bring to a boil. Stir constantly so that the mixture does not burn.
After boiling, remove from the stove and set aside until the mass has completely cooled, at room temperature.
When the jam has cooled, put the saucepan back on the fire and bring to a boil. After boiling, cook for 15 minutes. Hot jam is immediately poured into sterile jars and sealed with metal or nylon lids. We 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 safety of the workpiece throughout the winter.

Another very healthy jam- 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 beriberi, but also all year round- harvesting improves metabolism, strengthens blood vessels, reduces arterial pressure and normalizes liver function.

Ingredients

gooseberries - 1 kg;
lemon - half;
sugar - 1 kg;
water - 350 ml.

Cooking

As in and previous recipes First, let's prepare the berries. We sort through the gooseberries, rinse thoroughly, cut off the tails. It is also advisable to prick each berry with toothpicks.
Cook the syrup: in a saucepan, mix water and sugar, bring to a boil. As soon as the syrup boils, put the gooseberries into it. Stir and cook for 20 minutes, skimming as needed.
My lemon, cut in half. One half is peeled and cut into pieces along with the peel. Dip the lemon slices into the pan, mix again and cook over low heat for 10 minutes.

Find out right now: – step-by-step instruction+ cooking tricks.
Immediately lay out on previously sterilized jars, roll up, turn over and wrap. Leave until the jars are completely cool.

If you want to get a more uniform, jelly dessert texture 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 it useful properties lost during cooking. Much more vitamins are stored in raw jam that has not undergone heat treatment.

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

Ingredients

gooseberries - 1 kg;
lemon - 2 pcs.;
sugar - 1 kg.

Cooking

We wash the berries, remove the tails and rinse well. Lemons are also washed, and then poured over with boiling water. Cut into small pieces take the pits out of the lemons.
We pass the berries together with slices of lemon through a meat grinder or chop with a combine. The resulting homogeneous mixture is transferred to a saucepan or bowl, covered with sugar and mixed. Refrigerate for 3-4 hours to dissolve the sugar.
Once again, mix well, lay out in dry sterile jars and close with nylon lids. We store strictly in the refrigerator.

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

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

Gooseberry jam - delicious homemade dessert, which can complement any sweet pastries or use in pure form with tea.

A delicacy under such a sonorous name - royal jam is made from gooseberries. This amazing dessert great alternative store sweets, which besides unusual taste can boast of mass useful substances in its composition. This jam filed with warm pancakes, cheesecakes, pancakes, will be highly appreciated by all household members, young and old. In winter, this home, one might say, old recipe will remind you of summer, and the aroma of sweet green berries is so attractive that it is simply impossible to resist it.

Today, housewives cook this much less often than before. wonderful dish, That's why gooseberry jam recipes able to cause real surprise among tasters from its amazing taste. It is not difficult to prepare an unsurpassed gooseberry jam: a little time and effort - and green berries will turn into an emerald delicacy. You can diversify the dish by adding components such as blackberries, blueberries, citruses, nuts or spices.

Gooseberry jam recipes

Recipe 1. Gooseberry jam with oranges

Ingredients: 1500 g gooseberry, 820 g orange, 1550 g sugar.

Wash the citruses thoroughly. We cut into pieces of arbitrary shape, without peeling the peel. We remove the bones in the process of cutting. My gooseberries, cutting off the tails. First, we transfer the chopped citrus fruits into a deep bowl, then we fall asleep the gooseberries. Grind with an immersion blender or in a meat grinder. Mix the gooseberry-orange mass with sugar. Let it steep for about three hours. On low heat, let the mixture boil in an enameled bowl, with regular stirring. After removing from the stove, leave for 5.5 hours. Then boil for about 11 minutes. We immediately transfer to sterilized jars of not very large volume. Rolling up tin lids or close with polyethylene and then store in the refrigerator.

Recipe 2. Royal gooseberry jam

Ingredients: 1800 g unripe gooseberries, 1700 g sugar, 580 ml water, 23 cherry leaves.

We wash the gooseberries, clean them from the tails. We make small cuts, take out the seeds. Rinse cherry leaves. In a deep bowl, lay out layers of berries and cherry leaves. Fill with cool water in the amount required in the recipe. We leave it for 5.5 hours so that the gooseberries remain elastic after cooking and retain bright color. Then we strain the berry infusion, heat it. Add sugar, boil for a couple of minutes. Dip gooseberries in syrup. Remove from heat, stand for 2.5 hours. Let gooseberries boil in syrup for 6 minutes. We leave for 6 hours. Boil for another 7 minutes. Withstand 5.5 hours without warming up, then finish cooking gooseberry jam 7 minutes. We transfer to a prepared sterile container.

Recipe 3. Gooseberry jam "Five minutes"

Ingredients: 1450 g gooseberries, 950 g sugar.

We wash the berries, clean them from the stalks, tails. Separating 450 g of gooseberries, we use them to obtain juice. extruded gooseberry juice put in a container for cooking, add sugar. We stir. We prick the remaining gooseberry with a knife, pour it into sugar syrup. We close the saucepan. We warm up its contents to 95-99 degrees and keep it at a similar temperature for about 6 minutes, without boiling. We spread the finished dessert in sterilized dried jars, cork.

Recipe 4. Jam with gooseberries and lemon

Ingredients: 1100 g gooseberries, 110 g lemon, 1370 g sugar, 360 ml water.

We wash the gooseberries, clean them from the tails. We make a puncture in each berry with a needle. We place it in a container, fill it with two liters of chilled water. Let's stand for a couple of hours. We transfer the gooseberries to an enameled bowl for cooking. Separately, prepare the syrup by mixing sugar with 360 ml of water. Pour gooseberries with syrup, boil until tender. My lemon, cut into thin slices, removing the seeds. We transfer the lemon to the boiled berries. Cook for 11 minutes. Packed in sterilized containers.

Recipe 5. Gooseberry and walnut jam

Ingredients: 550 g not very ripe gooseberries, 360 g walnuts, 1100 g sugar, 550 ml water, 2 star anise.

My gooseberries, cut off the ponytails from the berries. Having made a cruciform incision at the base, we extract the seeds from a small amount gooseberry pulp. We clean the nuts from the shell and membranes. Cut the nuts into pieces commensurate with the berries. We stuff gooseberries with nuts. Add water to sugar, boil until dissolved, stirring. Berries placed in enamelware, pour boiling syrup. We stand 11 hours. Place star anise, bring to a boil. When the gooseberry jam boils, take out the star anise, pour into jars.

Recipe 6. Emerald gooseberry jam with vanilla

Ingredients: 1100 g gooseberries, 95 g leaves, 55 ml vodka, 5-6 g citric acid, ½ tsp. vanilla, 1100 ml of water.

We clean the gooseberries, take out the seeds, making an incision in each berry. Fill with ice water, insist 5 hours in the cold. Immerse the washed cherry leaves in water, fall asleep citric acid, boil for about 7 minutes. We filter the broth. Warm up, add sugar, keep on fire until dissolved. Pour in vodka, add vanilla. Remove the peeled gooseberries from the water, pour syrup with vodka. We stand for 17 minutes without heating, then cook for 11 minutes, stirring. We pack hot in jars.

Recipe 7. Gooseberry jam with currants

Ingredients: 750 g gooseberries medium degree maturity, 250 g black currant, 780 g sugar, 55 ml water.

We clean the berries from the stalks, twigs, ponytails. We wash. We transfer the gooseberries to a bowl, pour in water, cover. Simmer until the juice starts to come out of the berries. Pour the currants, stirring, simmer until the berries soften. Add sugar, stir until dissolved. Cook for about 6 minutes, removing foam from the surface. Pour into a small container, which must be sterilized and dried in advance. Close hermetically. Place the jars upside down for 15 minutes.

How to cook gooseberry jam

In order for the jam to retain its green emerald color, you need to use slightly unripe, elastic berries. For the same purpose, several cherry leaves are placed in the water that is used to boil the syrup, boiled for a couple of minutes. Then they are removed and sugar is added. From overripe berries you can also cook great jam from gooseberries, but it will not be green, but amber color. To make jam, the berries are ground with a blender or in a meat grinder. Some gooseberry jam recipes suggest removing the seeds. This is easy to do by cutting the side of the berry.

In cool winter time, gooseberry jam fill the house with the aromas of summer, give good mood and will surprise you with its bright taste characteristics. These berries are extremely useful in a number of diseases of the stomach, kidneys, gallbladder. Gooseberry helps to reduce allergic toxins, is able to remove toxins and boost immunity. Having cooked jam, jam or jam from it, you can save vitamins, valuable elements contained in gooseberries, throughout the year.

Good day, dear guests and friends of the blog. More recently, gooseberry jam was very popular, recipes for its preparation were inherited and copied by girlfriends from one notebook to another.

In respect of appearance the gooseberry let us down. It does not have a bright, eye-pleasing color, some varieties are distinguished by annoying hairiness. It is far from the aroma of apricot or the elegance of strawberries. But in terms of desserts, fruits are confidently leading. It is believed that this is Catherine II's favorite sweet dish.

Little known, but important! Gooseberries are recommended for obesity and anemia, they showed themselves well for problems with the heart and kidneys. good proof great taste- the name of one of the recipes: royal gooseberry jam. After such an enthusiastic start, it's time to restore justice, dig into notebook and find delicious recipes.

All fruits are used for cooking. Preparations for the winter are made from red and green gooseberries. But if the berries are not crushed, then they choose whole, slightly unripe, emerald green. Before starting work, the fruits are cleaned from both sides of the tails and stalks. Each berry is pricked several times with a large needle, this will help to keep its shape better during cooking.

The jam is laid out hot in a sterile container, closed with boiled metal lids. To cool, turn over and wrap in warm clothes.

The easiest jam recipe

A slipping hint of simplicity does not in any way infringe taste characteristics dessert, but is associated with the speed of preparation. In an hour, the preparation for the winter will be ready, and the pan will spend no more than half an hour on the stove. Remembering the number of ingredients is easy. For 1 kg of fruits and sugar, 400 g of water is taken.

The recipe itself:

Put the berries in a spacious saucepan, cover with water. Boil 10 minutes.
Cool down a bit. Pour in the sugar. Stir. Boil 15 minutes until done.

To make sure that it is ready, dip a spoon into the jam, put it in the freezer for 1-2 seconds. At finished dessert the crust will partially crystallize. It is easy to check this, just run your finger over the surface, wrinkles will appear on it.

Royal gooseberry jam

When preparing royal jam, the hostess will have two surprises. Pleasant that the product lives up to its name, taste and aroma worthy royal table. The downside is that it takes a lot of patience.

Take the ingredients in the following proportion: for 5 cups of fruit and 7 cups granulated sugar you will need 3 glasses of water and walnuts, as berry filling. Don't skimp on cherry leaves. Take two large handfuls - when cooked, they will give off their aroma and color.

Pour water into a container, put the leaves, cook for 5 minutes. Cool, put the liquid together with the leaves in the refrigerator for several hours.
Prepare fruit. Separate the tail and the remains of the flower, select the inner part - the grains. Stuff each berry with a piece of walnut.
Strain the syrup, leave two glasses for the dish. Add sugar, stir and dissolve it in big fire.
Pour syrup over fruits. Boil for a quarter of an hour over low heat. At the end of cooking, for beauty, put seven small cherry leaves.

Roll in the usual way.

Video - gooseberry jam, royal recipes

Five-minute jam

The workpiece received such a quick name due to the speed of cooking. The peculiarity of sweetness is in the minimum heat treatment, which helps in the best way to preserve all the vitamins and qualities inherent in fruits. A glass of water is taken per liter of berries and sugar. Wash the pink and green berries, remove the tails, prick each one several times with a needle.

Workpiece sequence:

Pour the fruits with water, quickly heat to a boil, set a small fire and cook for 2 minutes.
Turn off the fire. Add sugar, stir.
Heat quickly to a boil, cook for 3 minutes.

The whole process is carried out with constant stirring. Close the product in a specially prepared container. Refrigerate upside down, pre-wrapped.

Recipe for gooseberry jam with orange

By adding an orange, the jam acquires a new flavor, on cold winter days it will remind you of the sun and summer. Sweetness cooks very quickly. The number of products is calculated from the ratio: for 1.5 kg of sugar and berries - 2 pcs. orange.

The order is as follows:

Grind the berries and oranges taken with the peel in a blender or through a meat grinder.
Put in a bowl, add sugar.
Bring to a boil over low heat and cook for a quarter of an hour.
Pour into prepared container while hot. Store under metal lids. Turn over, wrap. After cooling, transfer to a cool place for storage.

Emerald jam

Although the dessert is different great taste It got its name from its color. The dish owes its beautiful emerald hue to cherry leaves. For 1 kg of berries and sweets, take 2 handfuls of leaves, 0.5 teaspoon of vanilla, a teaspoon of citric acid and 50 g of vodka.

Pour the prepared fruits with cool water and set aside for 5 hours in a cold place, you can in the refrigerator. Pour out the water.
To prepare the syrup, pour the leaves and citric acid into a liter of water, cook for 5 minutes.
Remove leaves from syrup. Put the container on fire. Pour in sugar, stirring constantly, dissolve it. Pour in vodka, add vanilla. Bring to a boil.
Pour the syrup over the berries, soak for 15 minutes.
Cook on low heat for 10 minutes.

Cherry jam with gooseberries

Cherries and gooseberries are wonderfully combined and perfectly coexist in desserts. For 1 kg of gooseberries, 1.5 kg of sugar and 0.5 kg of pitted cherries will be required. Dilute the juice extracted from the cherry boiled water. In total, the syrup will need half a liter of liquid.

The procedure is as follows:

Pour the liquid for the syrup into a container and put on fire. Bring to a boil.
Pour in the sugar. Stir until sugar dissolves.
In small portions, add cherries and gooseberries to the syrup.
Cook over low heat for 20 minutes. If you are a lover thick dessert, increase the time to 1-1.5 hours.

To keep the berries whole, boil for several minutes, cooling occasionally. Pour hot.

For workpiece 1 kg emerald fruits take 1.3 kg of granulated sugar, one and a half glasses of water and half a lemon.

Add granulated sugar to the water, boil the syrup.
Peel and chop the fruits. Add to syrup, boil for 20 minutes.
Remove the seeds from the lemon, cut it into small pieces. Add to dessert, boil for 10 minutes.

Roll up and refrigerate as described above.

The sweetness prepared according to this recipe is different beautiful view and extraordinary taste. It takes a lot of effort to prepare. For 1 kg of fruit, take 1 kg of granulated sugar. It will take 300 g of peeled walnuts and 1 pc. badian stars. For syrup, take 0.5 liters of water.

The recipe itself:

Prepare fruits. Remove the stalks, select a core with seeds from each berry, trying not to damage the skin.
Stuff each berry with a piece of walnut.
Add water to the sugar, boil the syrup until transparent, stirring constantly and removing the foam.
Pour the berries with hot syrup, set aside for 7 hours.
Bring the workpiece to a boil over low heat, add the star anise.
After 10 minutes, remove the seasoning, and pour the food into a specially prepared container.

Roll up, refrigerate as required by sterilization conditions.

Delicious gooseberry jam without cooking

Workpiece feature without heat treatment that fruits perfectly retain their useful qualities all winter. Long term storage is achieved through low temperatures storage, most often a refrigerator, and great content Sahara.

For 1 kg of berries, take 1.5 kg of sweets and two lemons. citrus fruit pour boiling water over. Grind lemon and berries in a meat grinder. Sprinkle with sugar and set aside for five hours to dissolve it. Place in sterile jars, close with plastic lids.

Video - gooseberry jam without cooking

I hope that these tips will help you replenish and diversify winter menu. Gooseberry jam, the recipes of which are described above, will once again take a worthy place on your table.

Bon appetit and all the best! Leave comments and share recipes on social networks.

Not many have tried gooseberry jam. 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.

Its preparation is somewhat laborious, maybe that's why they served it on great holidays, and the royal people liked to drink tea with it. And it also became famous thanks to ... Pushkin, or rather, his nanny Arina Rodionovna, who skillfully cooked gooseberry jam and regaled her beloved pupil with it.

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

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

Berries are harvested in one go, regardless of the degree of maturity. Ripe gooseberries goes to the preparation of desserts, it is eaten in fresh. And jam is made from unripe gooseberries.

Moreover, red gooseberry jam turns out to be more fragrant and tasty. But on the other hand, unusual emerald jam is cooked from green gooseberries, the cooking process of which will be described below.

Subtleties of cooking

Unripe berries are used for jam. Therefore, the gooseberry crop is harvested 10-12 days before its final ripening. Then the berries in the jam do not boil soft and remain intact. You can also make jam from overripe gooseberries, but it will look like jam, since the berries will turn into one continuous mass during cooking.
The difficulty of cooking gooseberry jam is that gooseberries have a very thick skin and sugar is poorly absorbed through it. Therefore, in berries, not only the remains of the corolla and the stalk are cut off - for example, like currants - but they are also necessarily pricked.
This procedure can be performed with a toothpick. But you can make it easier for yourself and make a special device. Need to cut off cork stopper a circle 0.5-1 cm thick and pierce several needles through it. Get a kind of brush. That's what she needs to prick the fruit.
In many recipes - by the way, and in what Arina Rodionovna cooked - gooseberries are freed from seeds. It is believed that this jam is the most correct. Although many housewives boil gooseberries with seeds, this does not make the jam worse. Therefore, the recipes are designed for both the sophisticated gourmet and the average consumer, they take into account different taste preferences.
Gooseberry jam has pleasant aroma. But it can also be diversified by adding vanillin or fruit essence at the end of cooking.
The aroma of jam is given by cherry leaves. To do this, they make an extract from them and jam is already cooked on it. Cherry leaves also change the color of the jam. Thanks to cherry water, intensely Green colour jam acquires a malachite hue.
Jam is made both from one gooseberry and with other berries and fruits. A very tasty jam is obtained if you add an orange or lemon to the gooseberries.
Ready-made gooseberry jam requires rapid cooling, otherwise it may turn brown-brown. Therefore, it is recommended to put a basin with jam immediately after cooking in a bowl with cold water or chill in the refrigerator.

Gooseberry jam: recipe one

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

Cooking method

Sort out greenish and dense berries. Remove all spoiled and overripe. Wash thoroughly in running water.
Cut off the stems.
With a sharp knife, cut off the tops of the berries and scrape out 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 float.
Put the prepared gooseberries in a cooking basin.
Put sugar in a saucepan and pour water. Boil the syrup. Fill them with berries. Insist 3 hours.
Bring the jam to a boil over moderate heat, skimming off the foam.
Cook until done. If a drop of syrup does not spread on a cold saucer, then the jam can be removed from the stove.
Cool the jam quickly.
Pour into clean, dry jars. close parchment paper or tracing paper.

Gooseberry jam: recipe two

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

Cooking method

Select for jam green gooseberry: berries should be elastic and sour. Wash under running water.
Prick each berry special device or a toothpick.
Place the prepared gooseberries for half an hour in cold water.
Pour 900 g of sugar into a saucepan, add 2.5 cups of water. Boil syrup of low density. Fill them with berries and soak for 2 hours. While the berries are soaked in syrup, they need to be periodically stirred by turning the basin from side to side.
Then take a colander and carefully separate the berries from the syrup, placing them in a bowl.
Bring the syrup to a boil and simmer over moderate heat for 5 minutes.
Pour gooseberries into it.
Boil in a saucepan thick syrup from 600 g of sugar and 200 g of water. Pour into jam. Cook until tender, skimming off any foam that appears. At the end of cooking, put vanillin.
Cool the jam quickly in a convenient way for you. Arrange in prepared jars (clean and dried). Cover with parchment paper or tracing paper.

Gooseberry jam: recipe three

Ingredients for six 0.5 l containers:

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

Cooking method

Sort out unripe gooseberries. Wash under running water. Cut off stems and stems with scissors. Using a homemade "brush" prick the berries.
Soak 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 fire and cook until done.
Cool down quickly. Pack in prepared jars. Cover with parchment or tracing paper.

Gooseberry jam "Royal"

Ingredients for six 0.5 l containers:

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

Cooking method

For this jam, strong, unripe gooseberries are used. It is desirable that it be large. Wash the berries, cut the stalks and corollas.
Cut the fruit in half and remove the seeds.
Place the gooseberries in an enamel pan, layering the berries with cherry leaves. Fill with boiling water and leave for 6 hours.
In a cooking basin, boil the syrup from water and sugar.
Drain water from gooseberries, remove leaves. Dip the berries in boiling syrup and cook over moderate heat for 10 minutes.
Remove from stove and infuse for 7 hours.
Return to medium heat and cook until tender.
Cool the jam quickly, otherwise it will darken.
Pack in clean dry jars. Close with parchment paper.

Gooseberry jam "Malachite"

Ingredients for five 0.5 l containers:

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

Cooking method

Sort unripe green berries, remove spoiled and crumpled ones. Wash under running cold water. Cut off the stems with scissors.
Cut off the tops of the berries with a sharp knife and scoop out the seeds with a small spoon.
Pour the prepared berries with cold water and leave for half an hour so that the remaining grains emerge. Put on a sieve to drain water.
Pour the gooseberries into the cooking basin.
Put cherry leaves in a saucepan, fill with cold water, taking it a little more than normal. Bring to a boil over low heat. Water (it will turn out green) strain through several layers of gauze.
Pour sugar into a saucepan, add 2 cups of cherry extract. Boil the syrup. Fill them with gooseberries. Hold for 3 hours.
Bring the jam to a boil over moderate heat, skimming off the foam. Cook until done.
Cool down quickly.
Pack in clean dry jars. Close with parchment.

Gooseberry jam with vodka

Ingredients for five 0.5 l containers:

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

Cooking method

Take unripe, strong gooseberries. Wash in running water. Cut off the branches.
Cut the lid off the berries and remove the seeds. Soak in cold water for 20 minutes. Discuss.
Put in a bowl. Pour in vodka to cover the berries. Leave for 1 hour. Then put it on a sieve.
Place cherry leaves in a saucepan, add water and bring to a boil. Cool slightly and bring back to a boil.
Pour boiling broth over gooseberries on a sieve. After that, pour cold water over until the berries have cooled.
Transfer the berries to a cooking basin, pour sugar and pour water according to the norm. Boil over medium heat. Set the basin aside for 3 minutes, then boil again. Repeat this procedure 2 more times, while removing the foam.
Cook over low heat until desired thickness.
Cool quickly in any way.

Red gooseberry jam

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

Cooking method

For jam according to this recipe, a large red gooseberry is suitable. Wash slightly unripe berries in running water. Cut off the branches.
Cut off the whisk, capturing some of the pulp. Scrape out the seeds through the hole. Rinse 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 basin to a boil over high heat, removing the foam.
Reduce the fire, bring the jam to readiness. To prevent it from burning, at the end of cooking, reduce the boil a little more.
When the jam is ready, refrigerate it as quickly as possible.
Pour into clean, dry jars. Close with parchment.

Gooseberry jam with orange

Ingredients for four 0.5 l containers:

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

Cooking method

Ripe but strong berries wash gooseberries in cold water. Trim branches and stems with scissors.
Wash oranges. Without peeling, cut into circles, remove the grains.
Grind gooseberries with oranges in a meat grinder. Transfer to a cooking bowl or wide saucepan with a thick bottom. Pour in the sugar. Leave for half an hour, stirring occasionally to dissolve the sugar.
Place the cookware on a moderate heat. Bring the jam to a boil, removing the foam that appears. Then reduce the fire and cook the jam for 15-20 minutes.
Prepare sterile jars, heat them in the oven. While hot, pour jam into them, filling to the top. Seal tightly with sterile caps. Turn upside down and cool in this position.

Note to the owner

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

Good luck preparing!

Foreword

To prepare royal gooseberry jam, it will take no more time, effort and culinary experience than for cooking any other dessert from other berries or fruits. Moreover, the cooking recipe is not at all some kind of exotic, but rather trivial, and more than one. But at the same time gooseberry jam when using quality ingredients always turns out consistently excellent and worthy of royalty.

It is believed that gooseberry jam was one of the favorite treats of the Russian Empress Catherine II (the Great). In any case, they say that it was always on her table during receptions and celebrations. And allegedly for this they called the royal gooseberry jam. How and when it first came to the table of the Empress - there is a separate story about this. But since then, such epithets have been attached to him, such as royal and royal - for the empress's addiction to him, and also emerald - for appearance berries. Due to their size and color, gooseberries in jam resemble emeralds.

Royal gooseberry jam

And that royal jam was not prepared for some reason. special recipe. It was just gooseberries. So we can safely say that any gooseberry jam is a "royal" delicacy.

But the “most” royal, nevertheless, should be considered a dessert cooked in the usual way only from gooseberries, one of the so-called classic recipes. This is how the Empress was treated. And according to the “most” royal taste, everyone will have their own gooseberry jam - the one that they like best. To decide on it, you will have to try many cooking recipes. In the process of such research, it will be possible to make sure more than once that gooseberry jam received the “title” of the royal one quite deservedly. Prepared according to any recipe, it will turn out to be extremely tasty, as well as delight in aroma and appearance. In addition, gooseberry jam is also very useful. Indeed, gooseberries contain many different vitamins and microelements necessary for the body and other biologically active substances.

It should immediately be noted that it is better not to use overripe gooseberries for making jam. It is more difficult to process it, and the taste of jam is not the same. The collected or purchased gooseberries must be thoroughly washed and then dried by laying them on a towel or paper towel. Even during washing, you should immediately, if possible, get rid of all rotten berries.

Making gooseberry jam

Then, carefully, in order to damage the fruits as little as possible, we remove the tails and stalks from the entire gooseberry. It is better not to pull them out, but to cut them off. The most suitable tool for this is nail scissors.

In the process of removing the tails and stalks, we simultaneously sort out the berries. Rotten, soft and even overripe gooseberries are discarded. We leave only elastic and dense fruits. What if the berries varying degrees maturity, it is also recommended to sort them - separately add unripe and ripe ones. Do not use both together for jam. Indeed, when used together, the degree of readiness (cooking) of ripe and unripe berries in jam will be different. And this will significantly affect the taste perception of the dessert. And the appearance of such a jam will be inferior to the beauty of only unripe or only ripe fruits.

In the berries sorted and prepared by the methods described above, it is necessary to remove the seeds. To do this, we make a small incision on the side of the fruit, and then carefully remove the seeds through it along with part of the pulp (it will not work differently). The most suitable tool for such an "operation" is a safety pin.

But many housewives do not bother with such "delicacies" as removing seeds. Then it is recommended to at least pierce each berry with the same pin or toothpick in several places. Otherwise, during cooking, the fruits are likely to crack or, even worse, burst.

After all the previous preparatory operations, we prepare the jam according to the selected recipe. Of course, regardless of the method of preparation, the requirements for dishes for its packaging and subsequent storage are the same. Wash jars and lids thoroughly and then sterilize.

If we cook the jam (and do not cook it in a cold way), then pour it into jars when it is ready, but still boiling (not letting it cool down) and immediately roll it up. Then we immediately place the sealed containers with gooseberry jam royally upside down on some warm, dense thing spread on the floor (towel, blanket, blanket, etc.), and wrap the same one on top. Then we let the boiled gooseberry dessert cool down until room temperature. And only after that we transfer it to a place for storage.

Store gooseberry jam, like any other, should be in a dark, cool place or room - on a loggia, in a refrigerator or basement, cellar and other similar places. Dessert prepared in a cold way is transferred there immediately.

As mentioned above, in order to cook the “real” royal gooseberry jam, you need to take unripe berries. And of the other ingredients, in addition to them, there should be only sugar and water. Then the color will turn out to look like emeralds, and the taste is the same (or almost) like that of jam, which Empress Catherine loved so much. Below are a couple of these recipes. However, they are also suitable for mature berries.

Recipe No. 1 - perhaps one of those that was prepared for the Empress. You will need:

unripe berries - 1 kg;
sugar - 0.8–1 kg;
water - 400 ml.

Gooseberries prepared for cooking

First of all, we prepare the syrup. Heat water in an enamel saucepan to a boil. Then dissolve sugar in boiling water. The syrup is ready and boiling. And immediately, with still boiling syrup, pour the gooseberries prepared for cooking, placed in an enameled container for cooking (cup, basin, and so on). After that, leave the berries for 5 hours. Then pour the syrup back into the pan, bring it to a boil again and pour the berries into it a second time. We leave the gooseberries in the syrup for another 5 hours. After that, the syrup from the berries is no longer separated. We put them together in a cooking pot on the stove and heat to a boil. Then cook on low heat for 15 minutes.

Recipe number 2 - modernized royal. You will need:

unripe berries - 1 kg;
sugar - 1–1.5 kg;
water - 400 ml.

We put the prepared gooseberries in Plastic container and lightly sprinkle water on top. Then we put it in this form in freezer for 20 minutes, after which we rearrange it in the general section of the refrigerator for the whole night.

The next day, preferably in the morning, first prepare the syrup, as described in the previous recipe. Then put the whole gooseberry into the boiling syrup, taking it from the refrigerator. Then we wait for the “future jam” to boil. As soon as this happens, immediately turn off the fire and leave the gooseberry dessert to cool. When it cools, it is necessary to separate the syrup from the berries. To do this, we filter the whole mass through a colander. Then we heat the syrup to a boil and pour the berries into it again, and then, when everything boils, turn off the fire again immediately and leave the “future jam” to cool.

This sequence of actions must be repeated 2 more times. At the same time, during all 4 cooking runs, it is impossible to interfere with the jam being prepared, otherwise the berries will crumple, losing their integrity, and the whole dessert will turn into “porridge”. You can only shake and shake the contents of the cookware, acting directly on it only. The last (fourth) brew is not limited to the moment of boiling. Its duration is 30 minutes.

"Semi-classical" recipes - how to make emerald jam from berries of any maturity

In these recipes, to give the jam a characteristic green (emerald) hue, they add cherry leaves. So the degree of ripeness of the berries will not affect the appearance of the dessert. It will look like a truly royal one. In addition, cherry leaves will give the delicacy a special aroma and piquancy.

Gooseberries and cherry leaves

As in previous recipes, you can change the proposed proportions of the ingredients at your own discretion to your own taste. Therefore, only one recipe for such a cooking method is given below. You will need:

berries of any degree of maturity - 1 kg;
sugar - 1–1.5 kg;
cherry leaves - as needed;
water - 400 ml.

We put prepared gooseberries in a container for cooking jam, shifting it with carefully washed cherry leaves. Pour everything with cold settled water (the one indicated in the recipe is 400 ml). Then we leave the berries with leaves like this for 5-6 hours. After that, throw them in a colander. At the same time, we filter the water into a saucepan. Then, on the basis of this water, we prepare syrup, as described in recipe No. 1, and take out all the leaves from the berries. Then we throw gooseberries into the boiled syrup and turn off the fire almost immediately.

We leave the "future jam" to infuse for 4-6 hours. Then we put it on the stove again, bring it to a boil, cook for 3 minutes on low heat, and then let it cool and infuse for 6 hours. Then we repeat the previous sequence of actions again, but after cooking for 3 minutes, immediately pour the jam into jars.

Gooseberry jam without cooking delicious recipes. Delicious gooseberry jam with cherry leaves

Sterilization of jars and preparation of gooseberries