Good day, dear guests and friends of the blog. Just recently, gooseberry jam was very popular; recipes for its preparation were passed down from generation to generation and were copied by friends from one notebook to another.
In terms of appearance, the gooseberry let us down. It does not have a bright, eye-pleasing color; some varieties are annoyingly hairy. It is far from the aroma of apricot or the grace of strawberry. But when it comes to desserts, fruits are confidently in the lead. It is believed that this is Catherine the Second’s favorite sweet dish.
Little known, but important! Gooseberries are recommended for obesity and anemia, and have shown excellent results for heart and kidney problems. A good proof of excellent taste is the name of one of the recipes: royal jam from gooseberries. After such an enthusiastic start, it’s time to restore justice, rummage through notebook and find delicious recipes.
All the fruits are used for cooking. Preparations for the winter are made from red and green gooseberries. But if the berries are not crushed, then whole, slightly unripe, emerald-colored ones are chosen. Before starting work, the fruits are cleaned on both sides from the tails and stalks. Each berry is pricked several times with a large needle, this will help better retain its shape during cooking.
Place the jam hot into a sterile container and cover with boiled metal lids. To cool, turn it over and wrap it in warm clothes.
The easiest jam recipe
The hint of simplicity does not in any way detract from the taste characteristics of the 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. It is not difficult to remember the amount of ingredients. For 1 kg of fruits and sugar, take 400 g of water.
The recipe itself:
- Place the berries in a large saucepan and cover with water. Boil for 10 minutes.
- Cool slightly. Add sugar. Stir. Cook for 15 minutes until done.
To make sure it is ready, dip a spoon into the jam and put it in the freezer for 1-2 seconds. The crust of the finished dessert will partially crystallize. This is easy to check; just run your finger over the surface and wrinkles will appear on it.
Royal gooseberry jam
When preparing royal jam, the housewife is in for two surprises. It’s pleasant that the product lives up to its name and is worthy of a royal table in taste and aroma. The downside is that it requires a lot of patience.
Take the ingredients in the following proportion: for 5 cups of fruits and 7 cups of granulated sugar you will need 3 cups 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, add leaves, cook for 5 minutes. Cool and place the liquid and leaves in the refrigerator for several hours.
- Prepare the fruit. Separate the tail and the remains of the flower, select the inner part - the seeds. Fill each berry with a piece walnut.
- Strain the syrup and leave two glasses for the dish. Add sugar, stir and dissolve it over low heat.
- Pour syrup over fruit. Boil for a quarter of an hour over low heat. At the end of cooking, for beauty, add seven small cherry leaves.
Roll up in the usual way.
Video - gooseberry jam, royal recipes
Five-minute jam
The preparation received such a quick name due to the speed of preparation. The peculiarity of sweetness is in minimal temperature treatment, which helps to best preserve all the vitamins and qualities inherent in the fruit. For a liter of berries and sugar, take a glass of water. Wash the pink and green berries, remove the tails, prick each one several times with a needle.
Workpiece sequence:
- Pour water over the fruits, quickly heat to a boil, set the heat to low and cook for 2 minutes.
- Turn off the heat. Add sugar and stir.
- Quickly heat to a boil, cook for 3 minutes.
The entire process is performed with constant stirring. Close the product in a specially prepared container. Cool upside down, covered first.
Gooseberry and orange jam recipe
When adding orange, the jam becomes new scent, on cold winter days it will remind you of the sun and summer. The sweetness cooks very quickly. The quantity of products is calculated from the ratio: per 1.5 kg of sugar and berries - 2 pcs. orange.
The order is as follows:
- Grind the berries and peeled oranges in a blender or through a meat grinder.
- Place in a bowl, add sugar.
- Bring to a boil over low heat and cook for a quarter of an hour.
- While hot, pour into prepared containers. Store under metal lids. Turn it over, wrap it up. Once cooled, transfer to a cool place for storage.
Emerald jam
Despite the fact that the dessert has a wonderful taste, it got its name thanks to 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 cool place, maybe in the refrigerator. Pour out the water.
- To prepare syrup, add leaves to a liter of water and citric acid, cook for 5 minutes.
- Remove leaves from syrup. Place the container on the fire. Add sugar, stirring constantly, dissolve it. Pour in vodka, add vanilla. Bring to a boil.
- Pour the syrup over the berries and let sit for 15 minutes.
- Cook over low heat for 10 minutes.
Cherry jam with gooseberries
Cherries and gooseberries go together wonderfully and go well together in desserts. For 1 kg of gooseberries you will need 1.5 kg of sugar and 0.5 kg of pitted cherries. Dilute the juice released from the cherries with boiled water. In total, you will need half a liter of liquid for the syrup.
The procedure is as follows:
- Pour the syrup liquid into a container and place on fire. Bring to a boil.
- Add granulated sugar. Stir until the sugar dissolves.
- Add cherries and gooseberries to the syrup in small portions.
- Cook over low heat for 20 minutes. If you are a fan of thick dessert, increase the time to 1-1.5 hours.
To keep the berries intact, boil for several minutes, cooling occasionally. Pour hot.
To prepare 1 kg of 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 and boil the syrup.
- Peel and chop the fruits. Add to syrup, boil for 20 minutes.
- Remove the seeds from the lemon and cut it into small pieces. Add to dessert, simmer for 10 minutes.
Roll up and cool as described above.
The sweetness prepared according to this recipe is different beautiful view and extraordinary taste. It takes extra effort to prepare. For 1 kg of fruit, take 1 kg of granulated sugar. You will need 300 g of peeled walnuts and 1 pc. star anise. For syrup, take 0.5 liters of water.
The recipe itself:
- Prepare the fruit. Remove the stalks, select the core with grains from each berry, being careful not to damage the skin.
- Stuff each berry with a piece of walnut.
- Add water to the sugar, cook the syrup until transparent, stirring constantly and removing foam.
- Pour hot syrup over the berries and set aside for 7 hours.
- Bring the mixture to a boil over low heat, add the star anise.
- After 10 minutes, remove the seasoning and pour the dish into a specially prepared container.
Roll up and cool as required by sterilization conditions.
Delicious gooseberry jam without cooking
Feature of the workpiece without heat treatment is that fruits retain their useful qualities all winter. Long shelf life is achieved due to 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. Pour boiling water over the citrus fruit. Grind the lemon and berries in a meat grinder. Add sugar and set aside for five hours to dissolve. Place in sterile jars and cover with plastic lids.
Video - gooseberry jam without cooking
I hope that the tips given will help you replenish and diversify your winter menu. Gooseberry jam, the recipes for which are described above, will once again take its rightful place on your table.
Bon appetit and all the best! Leave comments and share recipes on social networks.
Step-by-step recipes for making royal gooseberry jam with cherry leaves, vodka, nuts, citrus fruits
2018-06-24 Marina DankoGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
0 gr.
0 gr.
Carbohydrates
56 gr.221 kcal.
Option 1: Classic recipe for royal gooseberry jam
Amber syrup and translucent berries - it’s not for nothing that the delicacy has earned such a name. However, it is quite accessible to enjoy them; gooseberries are a fairly common crop. In the selection there is a recipe according to which slices of nut kernels are placed in the middle of the berries; it is considered classic. But, due to the high complexity of preparation, we suggest that more affordable jam be considered a classic.
Ingredients:
- freshly picked cherry leaves - 30 pcs.;
- a glass of clean water;
- one and a half kilograms of white sugar;
- a kilogram of slightly unripe gooseberries.
Step-by-step recipe for royal gooseberry jam
For jam, it is better to purchase berries with a small supply. Inspect them, remove the overripe ones, rinse those selected for cooking, remove the remains of the stalks and corollas from them. Let the gooseberries dry a little, then split the berries in half and remove the seeds, put them in an enamel pan, sandwiching the berries with cherry leaves.
Fill with boiling water and leave for six to seven hours. Boil the syrup from a glass of water with sugar, and pour out the water in which the gooseberries were. Remove the cherry leaves and place the berries in boiling syrup without drying them. At medium heat, boil for ten minutes, then leave from the stove and leave for up to seven hours.
Turn the jam back on medium heat and cook until done. After removing the container with jam from the stove, immediately place it in a spacious bowl and, after pouring water into it, quickly cool it. The jam is suitable for canning; you can also simply pour it into clean, completely dry jars, cover with parchment and tie tightly with twine or an elastic band.
Option 2: Quick recipe for royal gooseberry jam
Despite the fact that, according to the recipe, the berries should be unripe, there is no point in sorting them for this purpose. Leave, just put aside the soft gooseberries for now; from the original kilogram of berries you are unlikely to get more than a handful. Next, prepare the jam strictly according to the recipe, and cut the overripe berries and add them to the syrup when boiling. The only difference is that you will need to strain the syrup later. Although, if the small seeds in the amber syrup don’t bother you or, on the contrary, you even like them, just select the boiled berries from the syrup, but don’t throw them away either - you can immediately taste the jam.
Ingredients:
- 1400 grams of sugar;
- three glasses of clean water;
- three dozen cherry leaves;
- exactly a kilogram of unripe gooseberries.
How to quickly prepare beautiful royal gooseberry jam
Rinse the cherry leaves under running water and shake off any moisture. Boil one and a half liters of water in a saucepan, place the leaves in it and boil for a couple of minutes. At first, do not wash the gooseberries; using small scissors, it is convenient to cut off the remaining stalks and tails from them. To quickly prepare the jam, we will not cut the berries and remove the seeds from them.
Rinse the gooseberries and place them in a large container, pour hot water, in which the leaves were boiled without removing them. Keep the berries in this state for a day, drain the water and take it from it. required amount. Add sugar to it, cook the syrup over very low heat, remembering to stir occasionally.
Place the berries in a basin or pan of suitable size and pour hot syrup into them. Place on moderate heat and bring to a boil, count a quarter of an hour. Be sure to stir, but carefully so that the berries do not lose their shape and appearance, then lower the cherry leaves into them and boil for another five minutes.
If you are going to preserve and sterilize the jam, remove the leaves; if you are serving it right away, you can leave it for beauty.
Option 3: Royal gooseberry jam with vodka
The original recipe is slightly different from the one presented. It’s not easy to get products of this quality these days, so we had to slightly adjust the list of jam components. The basic recipe uses pure medical or wine alcohol; to pour the berries, it is diluted to a strength of exactly 55 degrees, using a glucose solution for injection. The exposure time of the berries in the alcohol solution is also fifty-five minutes.
Ingredients:
- eight hundred grams of selected gooseberries;
- two glasses of clean water;
- three handfuls of cherry leaves;
- 1600 grams of sugar;
- 300 ml bottle of pure vodka.
How to cook
For jam we select unripe gooseberries with hard berries. Going through them, we remove, if any, spoiled or soft. Weigh the required amount and wash the berries in running water. Without tearing it off, but using scissors, cut the tails from the berries and dry them a little. We cut off the “top” of each berry, but not completely, leave some kind of “lid”, and remove the seeds from the middle.
Place the gooseberries in cold water for about twenty minutes, then dry. Place the berries in a bowl and pour vodka into them. You may need a little more than what is indicated in the recipe; all the berries should be completely covered, but do not dilute the vodka! Leave them in this position for exactly an hour, then transfer them to a colander.
Pour fresh cherry leaves into a saucepan with a liter of water, bring to a boil, let stand for a little and cool. Then boil again, and rinse the gooseberries in a colander with this boiling broth, then place under running water and let sit until the berries have cooled.
Add the amount of water and sugar specified in the recipe to the berries in a cooking basin. Turning on moderate heat, bring to a boil, set aside for a couple of minutes, then boil again and carefully skim off the foam. Repeat the procedure at least three times, then cook at a moderate boil until the desired thickness.
Option 4: Royal gooseberry jam with nuts
The most troublesome recipe, but the effect of such a treat is truly impressive. In regions with a suitable climate, gooseberries are cultivated of such a size that half the kernel of a medium-sized walnut easily fits into the berry. You shouldn’t give up the recipe in the hope of getting such berries, even from relatively small jam will come out incomparable, truly royal.
Ingredients:
- one hundred and fifty grams of chopped walnuts;
- half a glass of water;
- kilogram of gooseberries;
- 1100 grams of sugar, refined.
Step by step recipe
Lightly rinse the berries selected for making jam, and using scissors, cut off the green and dried tails from them. From the bottom side, cut a little more, capturing the pulp of the berries, then use the tip of a knife to scrape out the seeds through these cuts.
Cut the peeled nuts into large pieces; their size should be such that the pieces fit inside the gooseberries. When filling the berries with nuts, do not try to place them very tightly inside; during cooking, the berries will shrink and the nuts will end up in the syrup.
Place the pulp selected from the berries along with the seeds into a saucepan, add a glass of water and boil for about five minutes. Let cool slightly, rub through a fine sieve. Pour sugar into the resulting liquid and cook the syrup over very low heat. After boiling for five minutes, lower the berries into it, stir gently, and after bringing it to a boil again, turn off the heat under the container. Leave uncovered in the kitchen overnight.
Heat the jam again until boiling and leave for the same time. After the third boil, boil for five minutes and place in sterile jars. Store in a cool place under plastic cover or preserve it.
Option 5: Royal gooseberry jam with citruses
Science knows several thousand varieties of gooseberries, from small, wild-growing ones to large ones, bred by breeders over many years. Selected berries are suitable for any recipe, but what to do with the aromatic trifle? Those who are sure that “royal” types of jam should be prepared from selected and especially large berries will have to be slightly disappointed. But if you get amazingly aromatic, but at the same time small and even slightly unripe berries, don’t worry, we will make luxurious jam from them.
Ingredients:
- one large lemon and one orange each;
- 1500 grams of sugar;
- ripe gooseberries of any variety and size - one and a half kilograms.
How to cook
Wash the citrus fruits and cut them into slices along with the peel. After carefully examining them, remove the seeds from them. Sort the berries, removing only spoiled ones, rinse the rest and carefully cut off the tails using scissors.
Grind the gooseberries along with lemon and orange slices in a meat grinder or use a blender. Place the resulting mass in a saucepan, add sugar and stir. Turn the burner to low heat, stirring, and slowly bring the jam to a boil.
Continuing to stir continuously, cook the jam for at least a quarter of an hour. Pour it hot into sterile jars, seal it and store it. Please note that jam prepared according to this recipe can be stored perfectly simply in the refrigerator; to do this, just cover the necks of the jars with plastic lids.
Hello, friends!
Now the time has come to talk to us again about one rather amazing delicacy. It can truly be considered a royal treat, because it looks very cool, and it looks like an emerald. And what a taste, it’s simply fantastic. All these descriptions characterize gooseberry jam. Which I propose to cook today.
I won’t say that you need to have some kind of super abilities so that such preparations for the winter do not upset you, but nevertheless without detailed descriptions there's no way around it. Because there are quite a lot of recipes. I suggest taking the most best options from my collection. Feel free to choose any recipe you like and create for your health.
I would like to note that the cooking technology for gooseberry jam can be completely different. This may be an option that involves cooking the delicacy in several batches; there are recipes without cooking. And of course, various kinds of assorted dishes, where various fruits and other berries are added to the composition. For example, it could be red or black currants, raspberries, peaches, oranges, kiwi, etc. Therefore, the color will ultimately depend on many components; it can be from amber-golden to pale and bright light green.
But, for the majority, of course, everyone’s favorite color is emerald, and such jam is made without any additives or thickeners, such as gelatin or pectin. Although, if you wish, you can add more to make the consistency even thicker. As you might have guessed, only green ripe berries are taken.
Many people prefer to cook until dark; of course, only black or red gooseberries can give such a shade. And such a recipe is rightly called imperial.
Well, let's start, friends, as usual, according to tradition, with classic recipe. Using this technology, the jam turns out to be jelly-like, but you can make it a little liquid, depending on how much time you spend preparing it.
From the history. This delicacy appeared not so long ago during the time of Catherine the Great; until that moment in Russia, gooseberries were consumed exclusively raw and were not cooked.
Probably any housewife, even if she is just starting out or already an avid one, dreams that the process of preparing any culinary masterpiece is simple and affordable in time. The royal recipe says that such a magnificent emerald gooseberry jam can be prepared with two different ways, the first most accessible one, will be outlined right now. And the second one is a little more complicated, but it is more interesting - with cherry leaves, you will see further in the note.
I would like to note that this is exactly the dessert you will get from green berries; other varieties, such as red or black fruits, will not be suitable; they will also make a tasty treat, but they will not show the desired shade in the jar.
We will need:
- green gooseberries - 2 kg
- lemon juice - 1 tsp
- sugar - 2 kg
- water - 800 ml
Stages:
1. Sort out the berries from debris and remove the tails using kitchen scissors or carefully tear them off with your hands. Yes, it's a lot of work, but as they say, it's worth it. It's actually fun to play with these balls, which always remind me of the shape of a watermelon.
Interesting! You are aware that gooseberries are related to kiwi. Can you imagine, that’s why it somehow reminded me of this fruit. Who would have thought.
After removing the dried perianth, rinse the berry under the tap. In principle, this procedure can be done at the beginning. Wash off all germs and bugs, as well as remove unnecessary sticks or twigs that accidentally got in.
2. Next, according to the plan, sterilize glass containers with a nominal value of 0.5 or 1 liter, do not take any more, this is not advisable. Nobody makes such preparations in 3 liter bottles. Besides, it's not convenient. Because it’s more convenient to store a small jar, and anyway, I took it out, ate it, and went back to the cellar for a new treat.
In a small deep container, preferably a thick-bottomed pan or an enamel basin, pour in drinking water and bring it to bubbles. Pour in lemon juice and green fruits, cook for about 15 minutes over low heat from the moment it boils. Stir frequently to prevent anything from sticking to the sides of the pan.
On a note! Lemon juice acts as a preservative and helps prevent the berries from turning sour and moldy. Plus, it will perfectly help fix the resulting color, which is no less important.
3. Next you have to add granulated sugar. Since the fruits are not very sour, the proportions of sugar will, as always, be the most common, that is, 1 to 1. Stir and cook in sugar syrup for another 10 minutes.
4. You will see that the jam will begin to acquire the consistency you need and, of course, the shade. You can cook a little longer, but do not forget to stir with a wooden spoon so that nothing sticks. And keep in mind that after cooling, the delicacy will become even thicker. So, don’t overcook it, 30-40 minutes at most.
While hot, pour the aromatic treat into clean, sterile jars, which you first wash with baking soda and then hold over steam. Or use another method that you know, such as in the oven or microwave.
The lids are also thoroughly boiled in water for 10-15 minutes, and then put them on the jars and roll them up as tightly as possible with a special key. Let cool completely to room temperature. And then take it to an insulated balcony, or somewhere cool. Good luck!
Gooseberry jam with orange and lemon - an awesome recipe without cooking
Who doesn’t like getting a jar of vitamins in the middle of winter? It is imperative to make such preparations, all because the jam is obtained using this cooking method alive, it is prepared in a cold way. Do you think this is how and how this is possible. Yes, just like with, you can quickly and easily make such preparations, that is, save the berries in fresh. And most importantly, they will not undergo heat treatment.
Honestly, this recipe should be one of the favorites in your cookbook. After all, he is or belongs to the category of healthy and healthy food. Moreover, when there is a blizzard outside and colds are on the way, a couple of spoons of such a powerful “potion” will become your reliable assistant.
And all because, in addition to gooseberries, we will use fruits such as lemon and orange. You can get by with just one citrus fruit. But, if you combine two of these ingredients at once, it will be absolutely great. Because charge your body with vitamin C for long time, and this will indicate that your immunity is not afraid of any epidemics. So take care in advance, and in general, eating such food is a pleasure! So, what are you waiting for, go ahead and sing.
We will need:
- gooseberries (any variety) - 1 kg
- sugar - 1 kg
- orange - 1 pc.
- lemon - 1 pc.
- or you can take 2 oranges or 2 lemons
Stages:
1. Ripe and juicy, preferably choose fleshy ones, wash in water. Then remove the black nose from each specimen. If this is not done immediately, then ready dish They will float like specks. Appearance will definitely be ruined.
2. Now place the prepared fruits for further work in a blender bowl or meat grinder compartment. Twist or grind into a homogeneous liquid mass. This is the unearthly beauty that came out.
3. Orange and lemon, or one ingredient, it is not necessary to take two of them at once, pour boiling water over them and cut into pieces along with the peel. Pass the slices through a meat grinder or chop with a blender.
4. Mix the citrus mixture with the berries and add granulated sugar to everything. Stir.
Wow! In this form, the berries can be frozen; for this, use special plastic containers or freezer bags for ice. The result is a treat in the form of pureed berries with sugar, rich in ascorbic acid.
5. Now leave on the table for 5-6 hours, during which time stir several times. Do this until the sugar grains are completely dissolved. If you want to speed up the process, heat the saucepan to 6 degrees, but not to a boil, and stir for 20 minutes, this way the sugar will dissolve almost immediately.
Take half liter jars and roll them under metal cover. To be safe, you can put a spoonful of sugar on top of the jam, and only then close the jar. Store in a cellar or, best of all, in the refrigerator, the main thing is to keep it out of direct sunlight. Happy discoveries, friends!
Five-minute gooseberry recipe - the simplest recipe
There is nothing better than making all sorts of goodies for your loved ones. And what exactly is the problem, because you can make such jam at home in literally 5 minutes. And today you can taste it while drinking tea, for example, spreading it on crispy bread. Or maybe fry a dozen, ah-ha, decide for yourself.
I like this recipe for its accessibility; I generally cook any berries this way. Moreover, I do not add any flavorings or preservatives, the water in the ingredients will do its job, it will help the mass turn into a jelly-like consistency. The one you will fall in love with the first time. I don’t know how to explain this, but it’s as if magic is happening, although no special actions are performed here.
We will need:
- gooseberries - 4 tbsp.
- water - 0.5 tbsp.
- sugar - 4 tbsp.
Stages:
3. By the way, before I forget, sterilize the jars, I like to keep them over steam. I used a container with holes that came with my multicooker. Boil the lids.
4. So, as soon as the berries boil, add granulated sugar and stir. Simmer on the fire for about 5-15 minutes, and then turn off and remove from the stove. Pack into glass bottles and secure with twist or nylon caps. Store in a cool, but frost-free place.
Cool! It is this cooking technology that gives a very cool consistency, resembles jelly in structure, and it also does not come out liquid. I recommend doing it!
Be sure to prepare or, using this method. You will be completely pleasantly shocked by this ruby color.
Thick gooseberry jam for the winter with whole berries
Dear subscribers, I am sharing with you another original and wonderful option. I attribute it to recipes - everything is brilliantly simple. It turns out something like jam, but only better, because in confiture the berries are always ground, but here you are supposed to crush them, but only one part, and leave the other intact.
Plus, take red berries, because they perfectly hold the very desired shape of the ball. Plus, jellyfix will act as a thickener, and for a piquancy, take and add cinnamon. It will turn out above all praise, read and remember faster.
On a note. From this amount of products you will get 3 full jars of 0.5 liters each.
We will need:
- gooseberries - 1000 g
- sugar - 1000 g
- Zhelfix - sachet about 20 g
- cinnamon optional - 2 tsp
Stages:
1. Before you begin, please complete the following steps. Wash the gooseberries and remove the dry stem at the ends. This is easy to do with regular kitchen scissors. When you do this, be careful, those berries that are smaller or slightly crushed, put them in a separate bowl. Puree them using an electric immersion mixer.
2. Once the porridge-like mass is ready, add non-crushed fruits to it, I think you already understood everything yourself, how cool it will look in a jar, you can already notice the dense consistency. Place an iron bowl on the stove and set the heat to low.
3. Before the mixture boils, be careful and stir so that the puree does not burn to the walls of the dish. Meanwhile, mix sugar (2 tbsp) in a glass with a thickener in the form of gelfix.
4. And then mix with berry jam, but so that no clots form. Bring the mixture to active boiling. After that, add the remaining sand and cinnamon.
Wow! Can you imagine what a fabulous addition, cinnamon and gooseberries, that will make this dish even tastier, fantastically savory and beautiful!
5. Cook for 3 minutes after boiling. It turns out that as soon as the sugar grains dissolve, turn it off immediately. Take a glass container and pour this delicious treat into them. Cover with lids and seal tightly.
Please note that the dishes must be clean. Then turn the jars upside down and put them in a fur coat, let them cool and after 24 hours put them in the cellar for storage.
Royal or emerald gooseberry jam
Well, well, again we are on the threshold of the most popular recipe, which should not only please you, but also slightly upset you. The fact is that this dessert is eaten in 5 minutes, imagine, as soon as you open the jar, it’s already gone.
We will need:
- green gooseberries - 0.5 kg
- sugar - 0.7 kg
- cherry leaves
- water - 50 ml
- cherry tree leaves - twig
Stages:
1. Make a detailed selection of green fruits. Even slightly unripe berries will do. Rinse them and trim the ends. Then take a sharp stick, something similar and reminiscent of a wooden toothpick. And pierce each element so that the gooseberries do not shrink during cooking, and also so that the fruits do not burst when the temperature reaches a high temperature.
2. While the gooseberries are enjoying water treatments In the meantime, make sweet syrup. Combine sugar (350 g) and water in a saucepan and boil the liquid. Then pour it over the berries. And plus put a sprig of cherry on top, you can pick it off and throw in the leaves. Bring to a boil and cook for 6 minutes. Then cool and leave overnight.
3. In the morning, using a slotted spoon, remove the berries into another container, and add the remaining 350 g of granulated sugar into the syrup and boil for 5-6 minutes. Then add the boiled berries again and let it simmer for a couple of minutes until the liquid becomes clear. Cool to room temperature and then boil again for 15 minutes. This turns out to be 3 passes.
4. Pour the still hot delicacy into jars and cover with lids, sign the date of production and store in the refrigerator or pantry. Don't forget to leave it in a cup to taste the product. Bon appetit!
Recipe for green gooseberry jam through a meat grinder
This option is economical, all because it uses gelfix, so the proportions of sugar will be half as much. This is very cool because it is more useful. If you're chasing healthy eating, then choose this miracle without hesitation.
We will need:
- gooseberries (can be frozen) - 0.5 kg
- zhelfix - 0.5 sachet (read the instructions on the package)
- sugar - 250 g
Stages:
1. Take an unripe green gooseberry and wash it in running water. Grind in a meat grinder into a raw porridge. The color and taste resembles kiwi and banana jam.
2. Mix a bag of jellyfix with two tablespoons of sugar; half a pack is enough for half a kilo of berries. Stir and puree.
3. Place on the fire and bring to a boil. Stir gently so that the gelfix dissolves, and the sugar will help it distribute more quickly throughout the mass. Wait for the jam to boil and voila, add the remaining 250 g of granulated sugar and cook after boiling for 3 minutes, skimming off the foam with a spoon.
The mixture will become a little runny and the jam will thicken when it cools completely.
4. Transfer the hot food into a container and eat for your health, or you can roll it into jars under an iron or nylon lid.
This jam has a sweet and slightly sour taste; on a spoon it looks like marmalade.
How to make royal jam with cherry leaves and gooseberries
This jam turns out like amber, its attractive appearance will smite anyone. What an aroma and taste! Super! You need to see this in reality and try it with a big spoon). This step by step video The instructions will help you understand everything and not make mistakes during the cooking process.
Be sure to look carefully, and then begin the process of witchcraft.
Delicious gooseberry jam for the winter (royal recipe with walnuts)
I’ll say right away that this option is not easy, you will have to be patient and persevering. Although, if you take a minimum of ingredients, the time will pass unnoticed and you won’t be the least bit tired of the work. After all, such activities should only bring joy. And the end result is delight.
And in general, the very name with walnut already implies that it is delicious. But none of the guests will even know that it is in this delicacy, all because it can be hidden inside the berries. See below for how to do this.
By the way, you can replace it with almonds, but I haven’t tried that.
We will need:
- gooseberries – 1 kg
- walnut – 110 g
- sugar - 1 kg
- water - 500 ml
- star anise - 1 pc.
Stages:
1. Soak the gooseberries in a basin so that all specks and dirt are washed off. Shake in a colander to excess moisture glass in the sink. Then you will need to remove the dark, dry ponytails with scissors. But what lies ahead is painstaking work. You will need to carefully extract the pulp from each berry, being careful not to damage it.
Nothing difficult! To do this beautifully, you need to make a cut in each berry with a knife; if you cut it too short, it will not be convenient to squeeze out the core from the opposite side. In any case, get used to it.
2. Peel the hard shells of the walnuts and chop them into small pieces. In this case, only nucleoli are needed.
3. Now all that remains is to stuff each berry element, look how cute and tempting the fruits look.
4. Pour into the container in which you will cook drinking water and add sugar. Stir and boil to create a sweet syrup. You need to ensure that the grains all dissolve immediately. And only after that bring in the preparations. Leave it to marinate in this form for 10-12 hours, that is, it is better to do it overnight.
And then in the morning add star anise, this is optional and cook for 5-10 minutes after active bubbling. Let it cool to room temperature (that is, about 4 hours), then boil again and do this 3-4 times.
5. Next, as always, pour everything hot into sterile jars, seal with self-tightening iron lids and throw on a sheet or blanket so that the jam cools gradually. Store in a cool place and where it is dark.
And for the laziest, by the way, there is an option with nuts, but they are simply added to the cup, and not to each berry, and are also boiled in 3-4 batches for 5 minutes after boiling. Enjoy it for your health. It turns out delicious too!
Seedless gooseberry and currant jam
This dish is quite unusual and at the same time piquant: if you combine two berries at once, you can take red or black currants. The result is a duet that will please both a child and an adult.
Let such a wonder appear in your home right now, learn to surprise your beloved household members.
We will need:
- black or red currants + gooseberries in any ratio - 300 g
- granulated sugar - 300 g
- water - 0.5 tbsp.
- mint sprig
Stages:
1. Sort the fruits, inspect for moldy and rotten berries. Delete the ones you don't need. Rinse and tear off the “spout” of the gooseberry on both sides.
2. Then grind all the fruits in a deep blender cup, so the knives will also grind the seeds, and not a trace will remain of them. You can, if you approach the matter so fundamentally, grind this mass through a strainer and squeeze it out, then you probably won’t see any seeds.
3. After the puree is obtained, immediately add granulated sugar. If you have time, stir and let stand for 2 hours to release the juice.
Then place on the stove, add water and simmer until the grains are completely dissolved over medium heat. Then boil for another 5-10 minutes. Next, leave to stand for 5-6 hours, then repeat the procedure (bring to a boil and cook for 10 minutes) and add a sprig of mint for an unexpected refreshing taste.
4. You will get jam that is ready for use. You can pour it into a vase and eat it, or roll it up in a jar for the winter under a metal lid using a seaming machine. Bon appetit!
How to make emerald jam in a slow cooker
Gooseberry jam, like absolutely any jam, can be prepared right at your dacha if you have a miracle thing called a multicooker on hand. Even if you have never met her before, rest assured that you will soon become friends.
In addition, the bowl is comfortable and deep, which is a huge plus. Take your favorite Polaris or Redmond multicooker and get creative.
We will need:
- gooseberries – 1 kg
- sugar - 1 kg
- water - 200 ml
- agar-agar - 1 tbsp, dilute it in 50 ml of water
Stages:
1. Wash the fruits and tear off the tails. Place the berries in a bowl, add sugar and pour water, select the appropriate “Jam” mode, time - 2 hours. And click "Start".
2. After this time, the treat will be ready; stir once an hour with the spoon that came with the appliance. Then add a spoonful of agar-agar, which is diluted in some water. Stir the hot jam until the agar disperses evenly.
3. What a miracle happened! Just look. Thanks to agar, the jam will gel after cooling. Pour into jars and roll under the lid. The jam, as you can see, has not changed its color, this is due to the fact that in the slow cooker the food does not bubble or actively boil, but simmers at a temperature of 100 degrees.
You will get three half liter jars and 300 grams in a vase for tasting. Enjoy your tea!
Well, that's all for me. I am finishing writing this short post. I hope you will easily and without difficulty master this skill and make a lot of gooseberry jam and roll it into jars. So that later in the cold you can open and remember the wonderful moments of summer.
Share your impressions. Write comments, like and subscribe to the group in contact. Good luck everyone and have a good day and weekends. Bye.
Sincerely, Ekaterina Mantsurova
From apples - apple jam, and What is the name of gooseberry jam? differently, not many people know because the word “gooseberry” is difficult to pronounce correctly. The correct name of such jam sounds like gooseberry jam, but not gooseberry jam.
It is also often called imperial, royal or royal. Do you know why? This is the name gooseberry jam acquired not only because it was eaten exclusively by kings and nobles, in villages and villages peasants also prepared it. The fact is that not all jam can be called royal.
For kings and kings it was cooked according to an exclusive recipe, the process of which was long and laborious. Before making emerald jam, all seeds were removed from the berries. Despite the fact that years have passed, this jam continues to be in demand among many housewives who love to prepare preparations for the winter. Today you will learn how to cook royal, as well as other equally interesting recipes.
Gooseberry jam - recipes
Do you want to cook emerald gooseberry jam quickly and with minimal loss of vitamins? Then use the recipe below.
Emerald gooseberry jam without cooking - recipe
Ingredients:
- Gooseberries – 1 kg.,
- Sugar – 1 kg.,
- Lemons – 1 pc.,
- Orange – 3 pcs.
Wash the gooseberries, trim or tear off the tails of the berries. Cut oranges and lemons into slices. Pass the gooseberries and fruits through a meat grinder. Add sugar to the resulting puree. Stir and leave for 12 hours. Sterilize jars and lids in any way convenient for you.
Puree gooseberry jam. Photo
WITH warm summer usually associated with gooseberries. They are tasty, slightly tart - just what you need on hot days. Plus they are rich in vitamins, and therefore very useful. Today, gooseberry preparations are very popular. Housewives make preserves, compotes, jams and even marinades for future use. Let's consider in which recipes black gooseberries reveal themselves best.
A little about the mysterious berry
Ivan Michurin was also involved in breeding this berry. He made attempts to cross common gooseberries and currants, but, alas, did not have time to complete his work. His works were continued by many scientists for decades. German breeders were the luckiest of all in the seventies of the twentieth century. They made a hybrid of common gooseberry, splayed gooseberry and black currant. This is how the first fruit-bearing and viable bushes were born. What is the name of black gooseberry? He was called yoshta. These are the first letters of the German names of the parent plants.
The gooseberries turned out shiny and black, which looks beautiful on the bushes. They are resistant to heat, frost and bad weather, and therefore popular among gardeners. Yoshta comes in different shapes and sizes, but it always has a wonderful aroma and bright taste. For example, there are varieties of black gooseberries: “black negus”, “defender”, “black drop” and others. The first is the most common and is used most often for winter preparations. The berries are dark purple in color and taste similar to Isabella grapes.
What berries are suitable for harvesting?
Gooseberries are a universal product, so the berries can be picked at any ripeness. But its degree will determine which recipe is best to give preference to. For winter preparations, unripe gooseberries are mainly used. In particular, it makes excellent compotes. Semi-ripe berries are ideal for making jams and jellies. But it is better to make juices, sauces and marinades from ripe gooseberries.
Preparing gooseberries for seaming
Black gooseberries and any other gooseberries in general should be thoroughly sorted before canning, removing all spoiled specimens that are not ripe enough for a specific recipe. Then the berries are washed and peeled, removing their stems and sepals.
For some preparations, especially for jelly and jam, it is necessary to remove the seeds from the gooseberries. To do this, make a full or partial cut on the berry and remove the seeds. The easiest way to do this is to use a regular pin or wire loop. After this, the gooseberries are washed again.
A unique solo or a sweet platter?
Usually, few people make winter preparations from gooseberries alone. But with the black variety this option is quite acceptable. In any case, mono-preservation can always be supplemented with other berries and fruits. Usually black currants, cherries, raspberries, and strawberries are added to black gooseberries in winter recipes. Fruits can include plums, apples and oranges. But the tastiest are the ones made with black currants.
Black negus compote
In principle, you can use any black variety for this recipe. Preparing compote is very simple.
Sterilized jars are filled one third with berries. Pour boiling water over and leave for ten minutes. Afterwards the water is poured into the pan and sugar is added. Usually they take almost a full glass three liter jar. Bring the syrup to a boil and keep it on the fire for several minutes. Pour it directly onto the berries and immediately roll up the lids. Turn the jars upside down and wrap them in a blanket until cool.
Before rolling, you can add some spice to the black gooseberry compote. An excellent combination would be a sprig of mint, tarragon, an umbrella of oregano or a currant leaf.
Gooseberry compote with black currants
If you add black currants to yoshta compote, you will get an aromatic and moderately sweet drink, rich in vitamin C. Try this one too delicious option blanks.
To prepare a three-liter jar of gooseberry and blackcurrant compote, you will need the berries themselves (a glass), three glasses of granulated sugar and three liters of filtered water.
Prepare the jar and lid in the usual way. Pour water into a saucepan and put on fire. Remove from heat when it starts to boil. Pour currants and gooseberries into a still hot jar. Then pour in boiling water and leave to stand for a few minutes. Drain all the water from the jar back into the pan and put on fire. When the water boils, add sugar. Cook, stirring occasionally. When boiling again, remove from heat and pour the hot syrup back into the jar with the berries. Seal tightly with a lid, turn upside down and wrap with a blanket. Delicious compote black gooseberries are ready for the winter!
Orange-gooseberry compote
Yoshta and orange in compote create a wonderful, unique duet. Citrus fruit gives a special aroma and sour-bitter taste, which is sometimes lacking in a tasty and sweet berry.
For a three-liter jar of compote you will need a glass of black ripe gooseberries, one orange, three hundred grams of sugar and three liters of water. The fruit does not need to be peeled; it will be needed along with the peel. All you have to do is cut it into slices. Place berries and orange slices in a jar. Meanwhile, bring the water to boil. Then add sugar and prepare syrup, stirring occasionally. After boiling again, pour it into a jar and roll up the lid. Leave to cool upside down.
Imperial yoshta jam
To make black gooseberry jam, you will need a kilogram of this berry, a kilogram of granulated sugar (if possible, it is better to replace it with honey), and half a liter of water. If desired, you can add a few leaves of black currant, cherry, a sprig of mint or lemon balm.
Pour water into a saucepan, add sugar and cook until it is completely dissolved. At the stage when the syrup thickens, you can add leaves of berries or twigs of fragrant plants to flavor it. The taste will be much more interesting with them. Pour gooseberries into the hot syrup, cover the pan with a lid and turn off the stove. Leave the berries to brew for two to three hours. After this, you need to remove all excess (leaves and twigs). Place the pan back on the heat and bring to a boil. After about six minutes, the jam can be removed from the stove - it is ready. All that remains is to transfer it into jars and roll up the lids.
Raw gooseberry jam
This recipe for black gooseberry jam is good because you don’t need to cook anything. The original uses black negus, but other varieties of berries are also suitable, it will still turn out very tasty.
So, to prepare this wonderful delicacy you will need a kilogram of gooseberries and the same amount of granulated sugar. They need to be ground to a homogeneous mass. food processor. If you don’t have one, then you can get by with a meat grinder. Pass the berries through it, and then mix them with sand. The jam is ready, it can be placed in sterile jars. It is recommended to cover them with parchment and store them in a cool place (refrigerator and cellar).
Jam made from black gooseberries, currants and oranges
To prepare this winter harvesting You will need a kilogram of black gooseberries, half a kilogram of black currants, a couple of medium oranges and one and a half kilograms of sugar.
Wash the citrus fruits thoroughly and cut into small pieces along with the peel. Remove all seeds and then puree the fruit in a blender. Place berries, sugar and orange puree into a saucepan. Cook at low temperature for about fifteen minutes. The foam formed during the process must be removed. Place the still hot gooseberry, blackcurrant and orange jam into jars and close with lids.
Gooseberry jelly for the winter
Another recipe tasty treat which can be served with tea. The jelly is made from a kilogram of black semi-ripe gooseberries, a kilogram of sugar and half a liter of water.
Prepare jars, lids and berries in advance. Pour the gooseberries into a saucepan and add water. Set the temperature to medium and bring to a boil. Reduce heat and cook for another fifteen minutes. After this, add sugar. There is no need to increase the heat to prevent the jelly from boiling. Some housewives sometimes raise the pan over the stove to let it cool. Boil the berries for twenty minutes until a thick film appears on the walls. This will be a sign that the treat is ready. After this, immediately put the jelly into jars and close the lids.
In exactly the same way, you can prepare a jelly mixture of gooseberries and black currants. It will be even tastier, try it!
Gooseberry sauce with garlic
This is a very spicy sauce that goes well with many dishes. Try it and you won't regret it!
It is prepared from half a kilogram of black gooseberries, three cloves of garlic, a bunch of basil and a spoon olive oil. Salt and pepper can be added to taste.
Remove all excess from garlic and herbs and chop finely. Pass them together with the gooseberries through a meat grinder (preferably twice). Add oil, salt, spices and mix thoroughly. Divide the resulting mass into sterile jars and refrigerate. In winter you can enjoy this delicious sauce.
Black gooseberry marinade
This is a very original preparation with which you can prepare tasty and unusual meat. To prepare, you will need a kilogram of gooseberries (preferably black), several blackcurrant leaves, four each of sweet peas and cloves, four tablespoons of table vinegar, two hundred grams of sugar and cinnamon on the tip of a knife.
Pour berries into prepared jars and pour boiling water. Leave for twenty minutes. Then drain the water into a saucepan, add sugar and all the spices. After cooking the marinade a little, add vinegar. Stir, pour over the gooseberries and roll up immediately.
Spicy gooseberry adjika
This recipe makes a very savory appetizer that goes well with almost any dish. To prepare it you will need a kilogram of black gooseberries, five chili peppers, three hundred grams of garlic, a tablespoon of salt and coriander.
Making adjika is as easy as shelling pears, even a novice housewife can handle it. Sterilize jars, lids and prepare gooseberries in advance. Peel the garlic, remove seeds from the pepper. Pass them together with the berries through a meat grinder several times. You should get a homogeneous mass. Add spices to it and mix thoroughly. Pack adjika into jars and close with lids.
You have been presented with several winter recipes with black gooseberries. Try them all and choose your favorite snack!