Well, in his youth, already somehow not very much. Maybe it just didn't work for me. Study, the army, what kind of jams are there.

Many years passed and one day, when I was visiting, drinking tea with the hosts, I did not recognize the jam, or rather the jam that the hostess served. Of course, I asked what kind of berry the jam was made from. Well, then I felt ashamed. I did not recognize the gooseberry that I loved so much as a child.

Since then, I have become interested in gooseberries again. We started to cook from it jams, jams, compotes, in various versions. Well, as they say, the old love is back. I want to show you several recipes for making various gooseberry jams and jams.

Delicious recipes for the winter. Royal gooseberry jam and other goodies

It is believed that one of the main gooseberry jams is royal or emerald jam. They prepare it differently. Someone puts nuts inside the berries, someone just takes out the seeds from the gooseberries, but we will do the classic.

Gooseberry jam with oranges is also very common. We will also consider it. We also have original jam with additives. And, of course, jam. Let's get started.

Gooseberry jam menu:

1. Royal gooseberry jam or emerald jam

We will need:

• Gooseberries - 500 g.
• Sugar - 600 g.
• Cherry leaves - 30 pcs.
• Water - 2-3 cups

Cooking:

1. Gooseberries for this recipe should be green, unripe, elastic and dense. Gooseberries must be washed and cleaned from the stalks.

2. Cook an infusion of cherry leaves. We leave 6-7 leaves, they will still be useful to us, and send the rest to the pan and fill it with water. Put the saucepan on the fire and bring to a boil. The water will turn a light emerald color. Boil the leaves for 2-3 minutes.

3. Pour gooseberry berries into another pan and pour decoction of leaves filtered through a sieve.

4. The broth should cover the berries completely. Cover with a lid and put in a relatively cool place for 12 hours (not in the refrigerator).

5. After 12 hours, again through a sieve, drain the broth from the berries. Pour one glass of broth into another pan. We don't need the rest.

6. Pour sugar into a saucepan with a glass of broth. Let's make syrup. Put on fire, stir and bring to a boil.

7. The syrup is boiling. Add gooseberries to it. Close the lid, bring to a boil and cook for 15 minutes.

8. After 5 minutes, after we closed the lid, remove it and check how it boils. And since you can’t interfere with the berries, just gently shake the pan from side to side. After a while, you can even lift the pan off the heat and shake it gently.

Be especially careful. Boiling sugar is worse than a hot stove.

9. 2-3 minutes before the end of cooking, add the cherry leaves that we left and did not cook. They should boil with the berry. Dip the leaves into the water with a spoon. They must give us their color.

10. The jam was removed from the stove. We remove leaves from it.

Once again I want to remind you - you can’t interfere with the jam, just shake the pan, gently shaking it.

11. Pour hot jam into sterilized jars.

12. Roll up with sterilized lids.

The jam is ready. We put it in storage.

Happy tea drinking in winter!

1. Gooseberry jam, a simple but very tasty recipe

Ingredients:

• Gooseberries - 2 kg.
• Sugar - 2 kg.
• Water - 1/2 cup

Cooking:

1. Gooseberries must be sorted out, remove excess debris, remove the tails from the berries on both sides, wash.

2. Pour water into the gooseberries and pour out all the sugar.

Gooseberry jam can be boiled in enamelware.

3. We do not interfere. Shake in a saucepan so that the berries are mixed with sugar and the sugar sinks to the bottom of the saucepan. Just shake the pan from side to side and from bottom to top.

4. We put the pan on the fire. Bring to a boil, reduce heat to low and continue to cook, stirring occasionally.

5. Somewhere in 30 minutes we try to see if it is already ready. We put a drop on the plate, if it does not spread, then the jam is ready. We weren't ready. We try every 10 minutes.

Remember to stir every 3-5 minutes.

6. Finally, 50 minutes after the start of the boil, our jam is ready.

7. While the jam is hot, pour into jars. Pour full jars of jam, because when it cools it will settle a little. We do not close the lids, we are waiting for it to cool down.

8. After cooling, close the lids. Jars and lids must be sterilized.

From this amount, 2.5 liters of gooseberry jam were obtained.

You can not wait for winter, but already enjoy a little.

Bon Appetit!

1. Raw gooseberry jam with oranges

I don’t know if it’s possible to call this goodies that we will cook now, but for some reason everyone calls it raw jam. Although jam from the word cook.

Ingredients:

• Gooseberries - 1 kg.
• Sugar - 1 kg.
• Oranges - 2 pcs.

Cooking:

1. The gooseberries were sorted out, washed, the tails were removed from both sides.

2. Washed oranges. Cut into large pieces. We removed the peel from half of the slices, the second half was left as is. They were just afraid that if there were a lot of crusts, bitterness might appear.

3. We begin to grind gooseberries and oranges. We will grind in a blender. You can pass through a meat grinder.

4. We chopped gooseberries. We remove all the seeds from the orange, put the oranges both with the crust and without the crust into the blender bowl and chop.

5. Add crushed oranges to ground gooseberries. We mix everything.

6. Pour sugar into the berry. We pour it out little by little, constantly stirring, so it dissolves more easily. Of course, you can pour sugar and mix everything with a blender.

Whenever you work with a berry, use wooden spoons, spatulas.

7. Thoroughly mix everything. We tried it, bitterness is not felt, but we won’t add orange peels anymore, although there are a lot of vitamins there.

8. Leave the jam for 5 hours alone so that the sugar dissolves completely. After five hours, check to see if the sugar has dissolved. If not, mix thoroughly and let stand for more.

9. Sugar has dissolved, pour into jars.

10. Raw gooseberry jam can be prepared in two versions, poured into jars and stored in the refrigerator,

or freeze in containers and make it like ice cream. Also very tasty.

Enjoy.

Happy tea!

1. Gooseberry jam for the winter with delicious additives

Ingredients:

• Gooseberries - 1 kg.
• Sugar - 1.2 kg.
• Water - 1 glass
• Citric acid - 2 tsp without a slide
• Seedless raisins - 1 cup
• Cinnamon - 1/2 tsp
• Ground ginger - 1/2 tsp
• Vanilla sugar - 1 tsp

Cooking:

In order to prevent the berries from bursting, we will first do the following:

1. Pour 150 g of sugar into one and a half liters of boiling water and immediately add citric acid. Stir until the sugar is completely dissolved.

2. We prick each gooseberry with a needle. Our sugar has dissolved, the water has boiled again, pour the chopped gooseberries into our lemon-sugar mixture. Turn off the heat and keep the berry in this hot syrup for 2 minutes.

3. Two minutes have passed, our berries have become like olives. Transfer the berries with a slotted spoon to a bowl of cold water. If there is ice, you can add it. Shock chilling prevents the fruit from bursting.

Do not pour out the syrup from which we took the berry. On its basis, you can cook any compote. Yes, and we will need a glass for the base of our jam.

4. Pour the syrup into another container. Pour a glass of syrup separately. Pour a separately poured glass (200 ml) of syrup into the vacated pan and pour 1.2 kg into it. Sahara.

5. Mix sugar with a glass of syrup very carefully with a slotted spoon or spatula and turn on the fire. We turn on the fire small so that the sugar dissolves. As the sugar dissolves, we can add a little fire.

6. The syrup boiled with us, reduce the heat to the very minimum and add a glass of raisins. We took half a glass of dark and half a glass of light raisins. But this is not particularly important. Take what is. We stir.

7. As soon as the syrup with raisins begins to boil again, and this will happen very quickly, almost immediately after you stop stirring, we will add spices. Add half a teaspoon of cinnamon and half a teaspoon of ground ginger. Mix the spices well into the syrup. They must be completely dissolved.

Let's start cooking gooseberries

8. After stirring, our spice syrup will quickly begin to boil again, add the gooseberries there, removing it from the cold water a couple of minutes before. And then turn off the stove. Raise the pan with jam and gently shake it so that the berry is distributed more evenly.

9. Set aside the jam from the stove. Do not close the lid, otherwise it may become steamy. You can put some sticks or skewers on the pan, and parchment paper or newspaper on them so that no midges and dust fly in. We leave for 5 hours.

10. After five hours, we send the pot of jam to the refrigerator overnight.

11. In the morning, bring the jam to a boil again and immediately turn off the fire again and let the berries soak in juice for another 5 hours. Until it cools down completely.

If you have an electric stove, do not just turn off the stove, but remove the pan from the burner.

12. Now we need to boil the jam for the third time, but right before that, add a teaspoon of vanilla sugar to the jam.

13. For the third time, bring the jam to a boil, but continue to cook the third time for 8-10 minutes after boiling, and do not immediately turn off the stove.

14. Completely cool the jam and pour it cold into sterilized jars. Close with sterilized lids.

Our berries turned out whole and transparent. Without triple jam and complete cooling, you will not get such berries.

The jam is beautiful, fragrant and of course very tasty.

Bon Appetit!

1. Gooseberry jam is very thick and tasty

Ingredients:

• Gooseberries - 1 kg.
• Water - 1 cup (200 ml)
• Sugar - 1 kg.

Cooking:

1. We clean the gooseberries from the tails and wash them. Of course, the work is boring, but what can you do. We fall asleep in a thick-walled pan or cast iron and add a glass of water. Cook until tender over medium heat. Once it boils, cook for another 10-15 minutes. Don't forget to stir.

2. The berry boiled well in 10 minutes. Do not think that we have a cherry, this is a kind of gooseberry. We have two varieties here.

3. Pour sugar into the berry. Mix everything and cook for another 15-25 minutes. We check the readiness by dripping jam on a saucer. If the droplet does not spread, then it is ready. They tried to drip after 15 minutes, the drop spread. After 20 too. And finally, after 25 minutes, the drop no longer spreads, the jam is ready.

4. Grind the berry with a blender.

5. It turned out a jam of good density.

6. Pour hot into sterilized jars. Let the jars cool down in the refrigerator.

7. Here we have such a thick jam. The spoon stands, but stands in the refrigerator, it will be even thicker.

Jam is ready. Smear on bread for the kids, they will be very pleased. I remember myself.

Delicious gooseberry jam is ready.

Bon Appetit!

1. Video - Gooseberry jam. simple recipe

2. Video - Candied gooseberries with orange

Happy tea drinking and appetite!

As a berry crop, gooseberries have been known since ancient times (as evidenced by written sources from the 11th century). In Kievan Rus, berries were bred exclusively in monasteries. Here they also made gooseberry jam and wine. The emerald dessert is so delicious that it rightfully bears the name of the royal one.

Tips for making gooseberry jam

Jam is not hard to make. But if you do not follow a number of rules, the dessert will turn out not so fragrant and beautiful. Therefore, it is recommended to start by properly preparing the berries:

• it is desirable that the fruits in the jam remain whole, therefore, it is necessary to take an unripe gooseberry of a greenish-bottle hue;
• the size of the berries should be uniform, smooth in shape; therefore, gooseberries are pre-sorted by size;
• the berries are freed from the stalks and stigmas, washed thoroughly;
• so that the jam does not turn sour, it is better not to use wet gooseberries - after washing it is dried on a clean towel;
• small and medium berries are pricked before cooking, and large ones are cut, stacked in different containers;
• pour cold water and incubate from 5 to 8 hours.

After the water is drained, syrup is prepared on it for jam. To preserve the emerald color of the dessert, fresh cherry leaves (10-12 pieces) are placed in the water. After boiling for 5 minutes, they are removed and discarded. The following are the recommendations of the selected recipe.

How to make gooseberry jam for the winter: recipes with photos

Gooseberries, like other berries, can be prepared for the winter using various technologies. A lot of recipes for delicious jam have accumulated over the millennium. Only a small fraction of them are offered here. But this is enough to diversify the sweet table.

For each visit to the stove, the hostess, indeed, will spend no more than 5 minutes. Berries can be taken in any size without removing the seeds from them. But it is necessary to pierce the sides with a toothpick so that the gooseberries are saturated with syrup inside. The whole algorithm is represented by a minimum of steps:

• boil syrup from a glass of water and 400 g of sugar, letting it boil for 5 minutes;
• prepared berries (1 kg) are poured with hot liquid;
• put a basin with gooseberries on the fire and bring the syrup to a boil;
• reduce the heat to a minimum, simmer the jam for another 5 minutes.

“Five minutes” is packaged in hot cans and immediately rolled up. Store dessert in a cool room.

Gooseberry jam according to the classic recipe is prepared by most housewives. For its preparation, you will need freshly picked fruits of the same size and degree of maturity. The cooking method is used multiple times so that the fruits have time to soak in the syrup and not deform.

• Berries (1 kg) are sorted and the stalks are removed, then they are pricked with a special device or a toothpick. Dip for 2-3 minutes in boiling water, then transfer to a container for cooking.
• prepare a syrup from 2 glasses of water and granulated sugar (1.3 kg);
• pour them prepared berries and insist 4 hours;
• the mass is boiled for 3-5 minutes and again insisted for the same time.

The last position is repeated 2-3 times, and the hot dessert is poured into dry heated jars.

To give the jam an original flavor, it is recommended to add a little vanilla powder at the end of cooking.

This is not just royal jam, but a dessert with a surprise - instead of seeds, there are nut kernels inside the fruit. Why gooseberries acquire an original taste. In order for the berries to maintain integrity during the cooking process, they take large, thick-walled, strong fruits and follow this algorithm:

• berries (1 kg) are cut a little on both sides and the seeds are removed along with the pulp;
• walnuts (200 g) are cut into pieces so that each of them fits inside the gooseberry;
• stuff the fruits with nucleoli (as far as enough);
• the pulp, together with the bones, is placed in a saucepan;
• pour in water (half a glass) and put on the stove;
• boil for 5 minutes and rub through a sieve;
• pour sugar (1.1 kg) and boil the syrup;
• stuffed berries are poured into a boiling liquid;
• stirring, bring to a boil and immediately turn off the heat;
• set aside for 12 hours for natural cooling;
• again put on the stove and bring to a boil;
• removing from heat, insist 8 hours.

In the 3rd run, after boiling, the dessert is boiled for 5 minutes and immediately packed in jars. Some nucleoli will come out of the fruit during cooking, but you should not worry about this. This jam looks pretty.

How and why cherry leaves are used when making jam, mentioned above. In this recipe, it is proposed to hold the berries in cold water for half an hour, and then put them in a colander. The next steps are:

• after boiling the cherry leaves, they are removed from the pan;
• on a decoction (700 ml) make syrup by pouring 400 g of granulated sugar;
• the finished liquid is filtered;
• heated to 80 ° and pour berries (1 kg);
• insist 5 hours;
• put on the stove and cook for 10-15 minutes.

Jam is prepared in 4 doses with breaks of 5 hours. At the same time, sugar is added in portions (300 g for each run). But before putting a sweet product into the syrup, the berries are removed. The mass is boiled for 10 minutes and the fruits are returned back to the jam, immediately turning off the stove.

Emerald gooseberry jam - a delicious recipe: video

Gooseberry jam with cherry leaves and thyme stalks

This recipe is still popular in the rural outback. And jam was prepared exclusively with cherry leaves and thyme stalks.

Cooking a gooseberry dessert using this technology is very simple, the main thing is to adhere to this technology:

• Rinse two handfuls of healthy cherry leaves well, put in a container for cooking, pour cold water and bring to a boil.
• Sort gooseberries (1 kg), rinse under running water and put in a saucepan.
• Pour the gooseberries with boiling cherry water and leave to cool. When the berries have cooled, remove the cherry leaves and refrigerate the berries for 12 hours.
• Then drain the juice and cook syrup on it at the rate of 1.4 kg of sugar 2 tbsp of water. Boil the syrup for 5-7 minutes and return the berries to it.
• Boil the jam for 15 minutes until the berries become transparent. At the final stage, 2-3 minutes before the end of cooking, put 5-6 cherry leaves and 2-3 sprigs of thyme to improve the aroma.

Dessert is removed from the stove and laid out in jars along with the leaves. Screw on the lids and remove to cool.

These berries are perfectly combined in one dessert. Currant brings its aroma, light tart sourness to the jam and gives the dessert a cherry tint. You can also add lemon to the delicacy, which will give its own note of cheerfulness. Prepare assorted according to this recipe:

• gooseberries (1 kg) and black currants (0.5 kg) are sorted out, the tails are cut off and the berries are put in a basin;
• syrup is prepared from 1.5 glasses of water and 800 g of sugar;
• when the sweet sand is completely dissolved, berries are poured into the pan;
• with occasional stirring, the jam is kept on the stove for no more than 30 minutes.

At the end of cooking, lemon slices are added to the dessert (along with the skin). If the jam seems too thick, 5 minutes before removing it from the stove, you can add a little pectin.

If, in sunny and hot weather, you don’t want to stand at the stove at all, and you need to make preparations for the winter, it is proposed to use a slow cooker. In it, desserts are even better than on an open fire. The process of making jam is not complicated and consists of the following steps:

• prepared gooseberries (700 g) and sugar (0.7 kg) are poured into the multicooker bowl;
• leave for half an hour so that the berries release juice;
• after mixing the ingredients, the unit is switched on in the extinguishing mode; at the same time, do not cover with a lid so that the jam does not escape;
• after half an hour, the bowl is removed from the multicooker and the jam is allowed to cool;
• in the next 2 calls, the mass is brought to a boil (after about 15 minutes from the moment it was turned on) and boiled for 5 minutes.

If you want to control the process, you can come up a couple of times to interfere with the jam or remove the foam (using a wooden spoon).

Old Russian recipe for gooseberry jam (monastic style)

Once upon a time, gooseberry jam was prepared using temperature contrast. You can take this recipe as a basis even now, if you use a freezer instead of a glacier. Such "shock therapy" allows green fruits to remain whole, and jam - transparent. But the hostess will have to be patient, following this algorithm:

• gooseberries (1.2 kg) are poured with water so that the liquid only covers the berries;
• put on a strong fire and heat;
• when bubbles appear on the surface, the basin is removed from the stove and the gooseberries are thrown into a colander;
• berries are cooled with water, to which pieces of ice are added;
• gooseberries are transferred to a bowl;
• pour cold water and put on ice for a day;
• from 5 glasses of sugar and 0.5 ml of water, syrup is boiled and cooled;
• a bowl with gooseberries is removed from the freezer and the berries are poured with syrup;
• again stand for a day on ice;
• then the syrup is poured into a saucepan;
• add 0.5 cups of water and 2 cups of sugar, boil;
• the berries are poured with a slightly warm syrup and again sent for a day to the freezer.

In the last run, the syrup is not drained, but sugar is added to the jam (2 cups) and brought to a boil. After straining, put a little vanilla in the mass and cook until the dessert becomes thick.

Merchant gooseberry jam

Merchants indulged in such a dessert. It was also served to guests in the manor houses. The recipe is quite specific - it is based on alcohol tincture. It is she who gives an unusual taste and aroma to jam, which is made using this technology:

• a bottle of alcohol is stuffed tightly with cherry and blackcurrant leaves (in equal amounts);
• having closed the neck, the container is exposed to the sun and insisted for 3 days;
• their gooseberries (6 glasses) extract the grains;
• berries are poured with alcohol infusion and boiled;
• gooseberries are extracted from alcohol and transferred to a bowl with ice;
• prepare syrup from a glass of water and 4 glasses of sugar;
• then strain and bring back to a boil.

Gooseberries from ice are transferred to a basin with syrup and boiled to the desired density. During the cooking process, the container must be periodically shaken so that the berries are filled with a sweet liquid.

Gooseberry jam - simple recipes without cooking

Experienced housewives know that the phrase "raw jam" is not nonsense. Winter preparations do not have to be boiled; berries can be stored fresh for the winter. With this method, all vitamins and useful properties are preserved in the fruits.

A simple and very tasty jam can be made from orange and green gooseberries. Ah so that the sweetness does not disappear during storage, it is necessary to follow this technology:

• gooseberries (2 kg) remove the tails (it is better to leave the seeds);
• oranges (5 pcs.) are washed and, without removing the peel, cut into slices, removing the seeds;
• citruses and berries are placed in a blender bowl, chopped, then transferred to a basin.

Sugar (2.5 kg) is introduced into the puree in small portions and carefully ground until the mass becomes homogeneous. Raw jam is infused for several hours in a cool place. Then they are packaged in jars and covered with nylon lids.

Dessert should be stored in the refrigerator. But it turns out so tasty and fragrant that it does not stay there for a long time.

Many berries can be ground with sugar and not boiled. But then they will have to be stored in the refrigerator in the winter. If there is enough space in the unit, then it is proposed to make gooseberry jam according to the classic recipe without cooking:

• berries (1 kg) without tails are dried on a towel after washing;
• passed through a meat grinder (for soft fruits, you can use a blender);
• puree is mixed with sugar (1.4 kg);
• cover the bowl with gooseberries with gauze and leave to infuse for 5-6 hours so that the berries give juice;
• for better dissolution of sugar, the mass is periodically stirred;
• jam is packed in sterile jars;
• pour 1 tbsp into each container on top. granulated sugar (a kind of cork that seals against air penetration).

Banks are covered with boiled nylon lids and put in the refrigerator. For better storage, twisted lemons (2 pieces) can be added to the jam. Citruses will add a pleasant sour bitterness to the sweetness.

Live gooseberry jam without cooking - video

Whether the hostess prepares a classic recipe, royal or monastic, in any case, the house will be filled with pleasant aromas. Even for an inexperienced hostess, the dessert will turn out amazingly tasty, because it is simply impossible to make bad jam from gooseberries.

2017-04-27

Hello my dear readers! I sincerely apologize for the long silence. Believe me, there were very good reasons for this! I am very glad to see and hear all of you in the comments, I really need your support. We have cold, completely indecent for this time of year. Usually in April we are spoiled by almost summer heat. Although the harvesting season is still far away, but still today we have gooseberry jam in the program.

My St. Petersburg aunts called their favorite jam in the old, dear manners - “gooseberry”. Cooking this jam turned into a real family event.

Everyone from young to old took part in the many hours of action, and even ancient old women with the strongest nerves. Only they could make jam from ripe gooseberries with walnuts.

Real emerald gooseberry jam - an old recipe

Preparatory process

Young people, under endless conversations about everything in the world, processed the berries of the precious bottle-green, completely unripe, tart, astringent gooseberries. It is in this form and color that the traditional "royal" jam of emerald color, amazing taste, with a subtle aroma of cherry leaves is obtained from gooseberries.

The jam was made from “shaggy”, with pubescent gooseberries, which was called “English” (I don’t know the correct name or not, but they called it that way) and small, bright green, fragrant “rootless” - it turned out to be the most " the most "jam.

The meditative process began with a careful sorting of berries from sticking leaves, twigs, debris and malicious forest stink bugs, perfectly camouflaged among green fruits.

Then the "tails" and dry "noses" were removed. It's still fun! Young ladies plucked dry whisks with their nails, older ladies cut off the excess "good" with scissors. Then the children enthusiastically pierced the smallest fruits with a special device that today would be called a “kitchen gadget” - a wine cork with many sewing needles stuck into its body.

At the same time, someone was brewing a decoction of cherry leaves. The number of leaves per liter of water is about two good handfuls. To make the broth a dense green color, it is boiled for no more than 2-3 minutes (otherwise it turns red!).

As it happened brewed emerald jam in St. Petersburg

A decoction of cherry leaves served as the basis for sugar syrup, which was poured over prepared gooseberries. For only 1 kg of berries, you need to take one and a half kilograms of sugar, but the syrup is not made with all the sugar, but only with some of it. Approximately 500 g of sugar was taken per 700 ml of broth. This amount was poured into 1 kg of gooseberries prepared for making jam.

Prepared berries were placed in ice water for half an hour, then they were thrown back on a sieve, put in a basin and poured with prepared syrup. Since the gooseberries were collected not in buckets, but in buckets, they cooked it very “confusingly” - in four steps.

After the first pouring with syrup, the brew was immediately placed in a basin with ice water so that the berries in the syrup cooled quickly, the water was changed. Until she got cold. After such an execution, the gooseberries were kept in syrup for 5-6 hours.

After the required time, the berries were removed from the syrup, a quarter of the remaining sugar (250 g) was added to it. The syrup was brought to a boil, boiled for 10 minutes, the gooseberries were poured again, the cooling procedure in ice water was repeated and the exposure was repeated again.

This was repeated twice more, each time adding 250 g of sugar to the syrup. The last cooking of the future jam was already made together with the berries before the test for a ball (so that it does not spread on a saucer). Ready gooseberry jam was immediately cooled in a bowl of ice water.

The warmed water was poured under the apple trees (it was believed that after that they would bear fruit perfectly) and replaced with very cold water five or six times. Only in this way, as the aunts said, is it possible to preserve the beautiful bottle color of gooseberries in jam.

Emerald wealth was packaged in sterile dry jars, each with a circle of parchment soaked in vodka. Better yet, alcohol. Covered with sterile lacquered lids, rolled up and stored in a cool place until use.

If you have patience and exactly repeat the technological process, then you will get real emerald or, as it is also called, malachite jam - the biggest pride of the hostess of the Middle Strip, who makes a lot of preparations for the winter.

Gooseberry jam - cooking recipes

The easiest jam

Ingredients

• 1 kg of gooseberries.
• 1 kg of sugar.
• A little vanilla (optional).

How to cook

1. Rinse the gooseberries, cut off the "tails" and "noses", cover with half the sugar, leave it overnight.
2. In the morning, stir the mass, add the remaining sugar, leave for 8 hours.
3. After the required time has elapsed, mix the mass, cook with constant stirring until tender.
4. Make a test - if a drop of jam does not spread on a saucer, then it is ready.
5. We quickly pack the boiling jam in sterile jars, roll it up with boiled lids, and cool it.

   You can store this jam even at room temperature!

   Comment

   Only ripe gooseberries are suitable for cooking - it does not need to be pierced and cut.

Gooseberry with oranges

Ingredients

• 700 g gooseberries.
• 700 g sugar.
• 1 large orange
• 1.4 kg of sugar.

How to cook

1. Prepare the gooseberries in the above way, wash the orange with a brush, place in apple cider vinegar for a few minutes, rinse.
2. Grind gooseberries and orange together with zest through a meat grinder or chop in any way convenient for you (combine, chopper, blender).
3. Pour the resulting puree with sugar, mix, leave for 5-6 hours. During this time, mix the mass several times.
4. We send a container with berries to a small fire, bring to a boil.
5. We cook the jam for 15 minutes, pack it in pre-prepared sterile jars, roll it up with boiled lids.

   Wish

   Get ready for the winter! The jam has an absolutely amazing aroma - a mixture of summer and Christmas.

   On a note

   Lemon and gooseberry jam is made in the same way.

Royal or royal gooseberry jam

Today, a rare housewife cooks centners of jam for the winter. Many prepare mainly five-minute jams, use various gelling agents to quickly “thicken” the jam. I call such blanks lazy. They have a reason, but still it is worth cooking a couple of jars of royal jam with walnuts from not too ripe (but not green) gooseberries using the old long-playing technology. This jam is also called "royal".

I do not claim the correctness of my recipe in any way. You can find hundreds of options and cooking methods on the Internet. This is my royal jam according to the recipe of the St. Petersburg branch of my mother's family.

Ingredients

• 600 g gooseberries.
• 70-80 g of walnut kernels.
• 650 g of granulated sugar.
• 10-12 bright green cherry leaves.
• 200 ml of clean, non-chlorinated or settled water.

Cooking technology

Blackcurrant jam

Ingredients

• 400 g gooseberries.
• 650 g red, white or black currants.
• Sugar at the rate of 1.2 kg per 1 kg of prepared berry mixture.

How to cook

1. Sort currant berries, clean from debris, leaves, twigs, wash, crush with a “crusher”, pour water so that it does not reach the top layer of berries a little. Bring the mass to 100 ° C, cook until soft, wipe through a colander with small holes or a sieve.
2. Sort the gooseberries, cut off the stalks and dried "antennae".
3. Weigh the resulting broth, add sugar to it (taking into account the mass of prepared gooseberries). Boil syrup.
4. Pour gooseberry syrup over. Bring the mass to a boil, remove the foam, give 8-10 hours to cool and hold. Heat up again and leave to cool for another 7-8 hours. Bring to a boil a third time, cook over low heat, stirring occasionally, about 4-5 minutes.
5. Pour into sterile dry jars, roll up, turn over, cover with something warm, cool.

   For borrowing

   For cooking, regular and rhfcysq gooseberries are suitable.

   According to this recipe, raspberry and gooseberry jam is excellent.

Cherry and gooseberry jam

Ingredients

• 700 g gooseberries.
• 700 g cherries, pitted.
• 1.7 g sugar.

How to cook

1. Prepared cherries (washed, freed from stalks and seeds), we cover with sugar. After a while, the juice will stand out, now mix the contents. Take out the cherries, now you need to heat the liquid to 100 ° C, boil for 5 minutes, omit the cherry and gooseberry syrup (prepared as above).
2. Cook in three batches, like currant jam with gooseberries.
3. Pack in pre-washed and sterilized dry jars, roll up.

   On a note

   Cherry contains little pectin, and in the "company" with gooseberries, you can get absolutely amazing fragrant and thick jam from it

Slowly we reached the end of our meeting today. I gave you the most favorite recipes for jam from gooseberries underestimated by many. Prepare assorted gooseberry jams with any berries that ripen at the same time as it. There will be questions about how to do it more efficiently and better - write, I will answer everyone by all means!

I really love jam. I drink tea without sugar, but always with a spoon, or.

Happy delicious and unusual jams to you, my dear readers!

A big request to all of you - please share the recipes on social networks and please leave your comments. I will be very grateful to you.
I hope I don't disappear for so long again. Health, which has been shaky more than a month ago, is slowly returning to normal. I really want to create and delight you with interesting stories and recipes.
Always yours Irina.
I continue to introduce you to my favorite artists.
Caro Emerald

Hello, friends!

So it's time to talk to us again about one rather amazing delicacy. It can truly be attributed to royal treats, because it looks very cool, and it looks like an emerald. And what a taste, just 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 a preparation for the winter does not upset you, but nevertheless, you can’t do without detailed descriptions. Because there are a lot of recipes. I propose to take the 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 suggests that the delicacy will be cooked in several passes, there are recipes without cooking. And of course, various kinds of assorted, where various fruits and other berries are added to the composition. For example, it can 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 green.

But, for the majority, of course, everyone's favorite color is emerald, and such jam is cooked without any additives and thickeners, such as gelatin or pectin. Although, if you wish, you can add it so that the consistency is even thicker. They take, as you might guess, only ripe green berries.

Many prefer to cook to a dark color, of course, only black or red gooseberries can give such a shade. And such a recipe is rightly called the imperial one.

Well, let's start friends, as usual, according to tradition with a classic recipe. Jam is obtained using this technology jelly-like, but you can also make it a little liquid, depending on how much time you spend on cooking it.

From the history. Such a delicacy appeared not so long ago during the time of Catherine the Great, until that moment in Russia gooseberries were consumed exclusively raw and not cooked.

Probably any hostess, even if she is just starting out, even if she is 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 in two different ways, the first most accessible will be described 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 you will get just such a dessert from green berries, other varieties, such as red or black fruits, will not work, they will also make a delicious treat, but they will not show the shade you need in a jar.

We will need:

• green gooseberries - 2 kg
• lemon juice - 1 tsp
• sugar - 2 kg
• water - 800 ml

Stages:

1. Sort the berries from debris and remove the tails with kitchen scissors or carefully tear them off with your hands. Yes, it's hard work, but, as they say, it's worth it. In general, it's fun to play with these balls, which always remind me of the shape of a watermelon.

Interesting! You know that the gooseberry is a relative of the kiwi. Imagine, that's why he 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 first. Wash off all germs and bugs, as well as unnecessary sticks or twigs that accidentally flew in, remove.

2. Further, according to the plan, sterilize glass containers with a nominal value of 0.5 or 1 l, do not take any more, this is not advisable. No one makes such blanks in 3 liter bottles. Besides, it's not convenient. Because it is more convenient to store a small jar, and in general I took it out, ate it and again climbed into the cellar for a new treat.

In a small deep container, preferably take a pot with a thick bottom 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 of boiling. Stir frequently so nothing burns to the sides of the pan.

On a note! Lemon juice acts as a preservative and helps keep the berries from turning sour or moldy. Plus, it will perfectly help to fix the resulting color, which is not unimportant.

3. Next you have to add granulated sugar. Since the fruits are not very acidic, the proportions of sugar will be, as always, 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, after cooling, the delicacy will become even thicker. So, don’t overcook it much, at most 30-40 minutes.

While hot, pour the fragrant treat into clean sterile jars, which you first wash with baking soda, and then hold them over the 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 with a special key as tightly as possible. Let cool completely to room temperature. And then take it to an insulated balcony, or where it's cool. Good luck!

Gooseberry jam with orange and lemon - awesome no-boil recipe

Who doesn't like to get a jar of vitamins in the middle of winter. Be sure to make such preparations, all because the jam is obtained according to this cooking option alive, it is prepared in a cold way. Think, and this is how and how it is possible. Yes, just like with, you can quickly and easily make such blanks, that is, keep the berries fresh. And most importantly, they will not undergo heat treatment.

To be honest, this recipe should become one of your favorites in your cookbook notebook. After all, it is or belongs to the category of healthy and wholesome food. Especially when there is a blizzard on the street and colds are on the way, a couple of spoons inside 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 of some citrus fruits. But, if you combine these two ingredients at once, it will be generally super. Because charge your body with vitamin C for a long time, and this will indicate that your immunity is not afraid of any epidemics. So take care in advance, and in general it is a pleasure to eat such a meal! So what are you waiting for, go ahead and sing along.

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 years, wash in water. Then remove the black nose from each instance. If this is not done immediately, then in the finished dish they will float like motes. Appearance will definitely be spoiled.

2. Now place the prepared fruits for further work in the blender bowl or meat grinder compartment. Twist or grind into a homogeneous liquid mass. Here she is, what an unearthly beauty came out.

3. Orange and lemon, or any one ingredient, it is not necessary to take two of them at once, pour boiling water over and cut into pieces along with the peel. Skip the slices in a meat grinder or chop with a blender.

4. Mix the citrus mixture with the berry mixture and add granulated sugar to everything. Stir.

Wow! In this form, the berry can be frozen, for this, use special plastic containers or bags for freezing ice. You will get a treat in the form of mashed berries with sugar rich in ascorbic acid.

5. Now leave it on the table for 5-6 hours, stir several times during this time. Do this until the sugar grains are completely dissolved. If you want to speed up the process, then heat the saucepan to 6 degrees, but not to a boil and stir for 20 minutes, the sugar will dissolve almost immediately.

Take half a liter jars and roll them under a metal lid. For reliability, you can put a spoonful of sugar on top of the jam, and only then close the jar. Store in a cellar or preferably in the refrigerator, the main thing is that the sun's rays do not come. Happy discoveries, friends!

Five-minute gooseberry - the easiest recipe

There is nothing better than making all sorts of goodies for your loved ones. And what is the actual problem, because you can cook such a jam at home, in just 5 minutes. And already today you can taste it at a tea party, for example, spread it on or crispy bread. Or maybe fry a dozen, ah-ha, decide for yourself.

I like this recipe for its accessibility, I generally cook any berries in this way. Moreover, I do not add any flavorings and preservatives, the water in the composition of the ingredients, so, will do its job, it will help the mass turn into a jelly-like consistency. The one you fall in love with the first time. I don’t know how to explain this, but it’s like magic happens, 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 to sterilize the jars, I like to keep them over steam. I adapted the perforated container that came with my slow cooker. Boil the lids.

4. So, as the berries boil, immediately add sugar and stir. Simmer on the fire for about 5-15 minutes, and then turn off and remove from the stove. Pack in glass bottles and screw with twist or nylon caps. Store indoors with a cool temperature, but not where it is frosty.

Cool! It is this cooking technology that gives a very cool consistency, resembles jelly in its structure, and it also comes out not liquid. I recommend doing it!

Be sure to cook or, in this way. You will be completely pleasantly shocked by such a ruby ​​​​color.

Thick gooseberry jam for the winter with whole berries

I share with you, dear subscribers, another original and wonderful option. I attribute it to recipes - everything is ingeniously simple. It turns out something like jam, but only better, because in confiture the berries are always ground, and here it is 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, gelfix will act as a thickener, and for spice, take and add cinnamon. It will turn out above all praise, read and remember faster.

On a note. From this amount of products, 3 full-fledged jars of 0.5 liters will come out.

We will need:

• gooseberries - 1000 g
• sugar - 1000 g
• gelfix - a bag of about 20 g
• cinnamon optional - 2 tsp

Stages:

1. Before proceeding, complete the following step. Wash the gooseberries and remove the dry stalk at the tips. This is easy to do with ordinary kitchen scissors. When you do this, be careful, those berries that are smaller or slightly crushed, put them in a separate bowl. Puree them with an electric immersion mixer.

2. As the mushy mass is ready, add non-crumpled fruits to it, I think you already understood everything yourself, how cool it will look in a jar, you can already notice a dense consistency. Place an iron bowl on the stove and set the fire to minimum.

3. Until the mass boils, be careful, stir so that the puree does not burn to the walls of the dish. In the meantime, mix sugar (2 tbsp) in a glass with a gelfix thickener.

4. And then mix with berry jam, but so that clots do not form. Bring the mass to active seething. After that, add the remaining sand and cinnamon.

Wow! Imagine what an awesome addition, cinnamon and gooseberries, will make this dish even tastier, fantastically savory and beautiful!

5. Boil 3 minutes after boiling. It turns out that as soon as the grains of sugar dissolve, immediately turn it off. Take glass containers and pour this delicious treat over 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 verge 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, just open the jar, but it is gone.

We will need:

• green gooseberry - 0.5 kg
• sugar - 0.7 kg
• cherry leaves
• water - 50 ml
• cherry tree leaves - sprig

Stages:

1. Make a detailed selection of green fruits. Even slightly unripe berries will do. Rinse them and cut off the ends. Then take a sharp stick, something similar and resembling a wooden toothpick. And pierce each element so that the gooseberries do not shrivel during cooking, and also so that the fruits do not burst when a high temperature is reached.

2. While the gooseberries are enjoying the water treatment, in the meantime, make a sweet syrup. Combine sugar (350 g) and water in a ladle, boil the liquid. Then pour it over the berries. And plus put a sprig of cherries on top, you can cut off and throw 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 throw the remaining 350 g of sugar into the syrup and boil for 5-6 minutes. Then again add the boiled berries here and let it boil for a couple of minutes and the liquid becomes transparent. Cool to room temperature and then boil again for 15 minutes. It turns out 3 calls.

4. Pour another hot delicacy into jars and wrap with lids, sign the production date and send it to the refrigerator or pantry for storage. Don't forget to sample 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, as it is more useful. If you are chasing a healthy diet, then choose this miracle without hesitation.

We will need:

• gooseberries (can be frozen) - 0.5 kg
• gelfix - 0.5 sachets (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 such a raw porridge. It resembles kiwi and banana jam in color and taste.

2. Mix a bag of gelfix with two tablespoons of sugar, half a pack is enough for half a kilo of berries. Stir and mash.

3. Put on fire and bring to a boil. Stir gently so that the gelfix dissolves, and the sugar will help it spread faster in the mass. Wait until the jam boils and voila, add the remaining granulated sugar 250 g and cook after boiling for 3 minutes, removing the foam with a spoon.

The mass will become a little watery, and the jam will thicken when it cools completely.

4. Transfer the hot meal to a container and eat to your health, or you can roll it into jars under an iron or nylon lid.

This jam has a sweet and slightly sour taste, it looks like marmalade on a spoon.

How to cook royal jam with cherry leaves and gooseberries

This jam turns out like amber, its attractive appearance will amaze anyone. And what a flavor, what a taste! Super! This must be seen in reality and tasted with a large spoon). This step-by-step video instruction will help you understand everything and not make mistakes in the cooking process.

Be sure to review carefully, and then proceed to the process of witchcraft.

Delicious gooseberry jam for the winter (royal recipe with walnuts)

I must say right away that this option is not easy, you will have to be patient and perseverant. Although, if you take the ingredients to a minimum, then time will run unnoticed and you will not get tired of work a bit. After all, such an activity should bring only joy. And the end result is delight.

And in general, the very name with a walnut already implies that it is delicious. But, after all, none of the guests will even know that it is in this delicacy, all because it can be hidden inside the berries. How to do this, see below.

By the way, you can replace it with almonds, but I have not tried to do this.

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 bowl so that all the specks and dirt are washed off. Shake in a colander to drain excess moisture into the sink. Then you will need to remove the dark dry ponytails with scissors. But further hard work lies ahead. From each berry, you will carefully need to pull out the pulp, while trying not to damage it.

Nothing difficult! To do this beautifully, you need to make an incision with a knife at each berry, 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 walnuts from the hard shell and chop into small pieces. In this case, only the nucleoli will be needed.

3. Now it remains to stuff each berry element, see how cute and tempting the fruits look.

4. Pour drinking water into the container in which you will cook and put sugar. Stir and boil to make a sweet syrup. You need to ensure that the grains all dissolve immediately. And only after that make the blanks. Leave to marinate in this form for 10-12 hours, that is, it is better to do it at night.

And then in the morning add a star anise, this is optional and cook for 5-10 minutes after active bubbling. Let cool to room temperature (that is, it will take about 4 hours), then boil again and do this 3-4 times.

5. Next, as always, pour everything hot into sterile jars, tighten with self-tightening iron lids and put on a sheet or blanket so that the jam cools down 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 runs for 5 minutes after boiling. Use on health. It comes out delicious too!

Seedless gooseberry and currant jam

Quite unusual and at the same time, such a dish comes out spicy, if you combine two berries at once, you can take red or black currants. It will turn out a duet that will please even a child, even an adult.

Let such a curiosity appear in your house right now, learn to surprise your beloved household members.

We will need:

• black or red currant + gooseberries in any ratio - 300 g
• granulated sugar - 300 g
• water - 0.5 tbsp.
• sprig of mint

Stages:

1. Sort the fruits, inspect for the moment moldy and rotten berries. Delete the ones you don't need. Rinse and tear off the “nose” from both sides of the gooseberry.

2. Then grind all the fruits in a deep cup of the blender, so the knives will also grind the bones, there will be no trace of them. You can, if you approach the matter so fundamentally, grind this mass through a strainer and squeeze it out, then you will probably not see the bones.

3. After the puree has turned out, add granulated sugar immediately. If there is time, then stir and leave for 2 hours to stand and extract the juice.

Then put 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 to eat. You can pour it into a vase and eat it, or roll it into a jar for the winter under a metal lid with a seamer. Bon Appetit!

How to cook emerald jam in a slow cooker

Gooseberry jam, like absolutely any, can be prepared right at your dacha, if you have a miracle thing called a slow cooker at hand. Even if you have never met her yet, be sure to make friends soon.

In addition, the bowl in it is comfortable and deep, which is a huge plus. Grab your favorite Polaris or Redmond slow cooker 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 the bowl, add sugar and pour water, select the appropriate "Jam" mode, time - 2 hours. And press "Start".

2. After this time, the delicacy 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 water. Stir the hot jam to distribute the agar evenly.

3. What a miracle happened! Just look. Thanks to the agar, the jam will gel after cooling. Pour into jars and roll up under the lid. 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 boil and does not boil actively, but languishes at a temperature of 100 degrees.

It will turn out three half-liter jars and 300 grams in a vase for tasting. Happy tea!

Well, that's all for me. I am about to finish this short post. I hope you will easily and without difficulty master this skill and boil a lot of gooseberry jam and roll it into jars. In order to open later in the cold and remember the wonderful moments of summer.

Share your impressions. Write comments, put likes and subscribe to the group in contact. Good luck everyone and have a happy day and weekend. Till.

Sincerely, Ekaterina Mantsurova

Gooseberries in themselves are a delight for a gardener living in a harsh climate, and even gooseberry jam, but cooked correctly, royally or royally, and with all sorts of delights - what could be tastier?

Simple Recipes:

This “thorn” comes from Western Europe and North Africa, grows wild in the Caucasus and Transcaucasia, and even wild throughout the middle lane, having escaped from human gardens.

There are many varieties of gooseberries, all kinds of colors, as well as sizes. With time, thorns become less and less on new varieties, there are also completely non-thorny bushes, I myself have two of these growing, and I cook jam from them.

The gooseberry's own taste is very pleasant, refreshing, but there is practically no aroma of its own, and this is a rather big minus, the jam from it practically does not smell of anything.

But this is quite fixable, you can cook gooseberries mixed with another berry with a pronounced aroma, not even in equal proportions, but just a couple of handfuls for the smell, or add let's say a cherry leaf, lemon, orange.

Well, first things first, let's go as usual from simple to complex and we will gradually complicate!

To cook jam, we need a basin, ideally copper, well, or a stainless steel pan with a thick bottom - that's good too! A wooden spoon with a long handle for stirring is convenient because it does not heat up and, of course, patience and time, especially when making real delights, is a painstaking business.

Gooseberry jam with whole berries (simple recipe)

Indeed - the most simple recipe, but nevertheless it will turn out quite tasty!

• gooseberries how much to eat,
• mug per mug (that is, put a mug of sugar on a mug of peeled gooseberries) for storage in a little coolness, for storage in a cold cellar, sugar can be reduced by a third.

We sort out the berries, pinch off the spouts and stalks, wash and dry. Each berry needs to be pricked in two or three places with a toothpick, if you want them to retain their shape, but you can not prick them, the jam will not become less tasty from this.

In a large wide saucepan with a thick bottom, designed for cooking jam, we fill the berry with sugar and put it away for a day in a cool place, you can put it in the refrigerator.

After a day, we take out the pan and put on slow heating, bring to a boil and remove. We leave to stand on the table for 8-12 hours.

Bring to a boil again, let it cook for literally 5 minutes, remove the foam when cooling. The jam is ready. Pour after complete cooling into dry clean jars, cover with lids and into the cellar.

I’ll tell you a secret - if you pour a couple of handfuls of cherries into this jam, then your guests will rack their brains for a long time wondering what they eat so tasty.

Recipe for cold gooseberry jam with orange without cooking

This jam is prepared at once, very quickly and without any tricks. Which is why I love him so much. It's good when the gooseberry hangs on the bushes at your house and you live in the wilderness in an ecologically clean place ... like me.

In order not to bother with washing, I collect berries for this jam from the upper branches, where they are absolutely clean and ripe. And everyone else will have to wash and dry on a towel. Cut off stems and spouts. Wash two store-bought oranges thoroughly with hot water. They don't grow on me either, so mine too!

And then everything is simple - we chop the oranges into the dust in a large bowl of a food processor, cut into large pieces - do not forget to remove the seeds from them, if any. Pour a kilo of gooseberries into the same place along the course of action and a kilo of sugar into the resulting homogeneous mixture. We put on the slowest speed and beat until the sugar is completely dissolved.

In fact, all this happens faster than I wrote the previous paragraph.

Watch the video:

Everything! Ready-made jam without cooking in dry, clean jars under the lids and put in the cellar, or at worst in the refrigerator. Why thin? Because you have to repel the attempts of the whole family on the contents of these jars. And if they try, then there will definitely be nothing left before winter!

Preservation for the winter (excellent proven recipes):

Five minutes - a simple recipe for gooseberry jam for the winter

Five minutes, in my understanding, is good when there are a lot of berries on the farm, but there is not enough sugar or it's a pity. Well, or who loves sour. This is how my mother cooks, with age her sugar has become rather high.

• gooseberry kilogram,
• sugar 600 grams.

Wash the berries, dry on a towel, remove the ponytails and spouts.

Put the berries in a saucepan and cover with sugar. Put in the refrigerator for a day.

Repeat the following operation three times - put the pan on low heat and bring to a boil, let it boil for 5 minutes. Let cool completely and repeat.

After the third boil, immediately pour into dry sterilized jars and roll up. Cool upside down, store in the cellar.

Bon Appetit!

Many Internet “experts” call emerald gooseberry jam royal. But let me assure you, dear readers, it was not even close to the royal one. In the royal there is one utterly labor-intensive operation, which I will tell you about in the next recipe, but for now, emerald jam!

• gooseberries 1 kg, necessarily green, otherwise emerald will not work, although, probably, you can try yellow,
• sugar 1.5 kg,
• young shoots of cherries are green, the very tops along with leaves, a couple of good handfuls.

Cooking:

1. Wash the berries, remove the spouts and tails, dry them, prick them in several places with a toothpick.
2. Place the cherry shoots in a wide saucepan, fill them with two glasses of water and set to boil over medium heat. Cook until liquid is reduced by half. Cool down.
3. Carefully scoop out the boiled leaves from the pan and discard.
4. Pour gooseberries and sugar into the remaining liquid, place in the refrigerator for a day.
5. We put on a slow fire and bring to a boil, cook for three minutes. We remove and let it brew for 12 hours.
6. Bring to a boil again, boil a little and cool. In the process of cooling, remove the foam. Cold lay out on dry clean jars and in a cold cellar.

The color will match the name, the taste is wonderful and unusual!

Preparations for the winter (a variety of tasty and simple recipes):

1. Pickled mushrooms

Tasty gooseberry jam with royal walnuts

Well, here we are with you, readers, to jam, which is jam for all jams! People call it differently, royal or royal. The essence of this does not change, you can safely serve it to the table of all sorts of privileged persons there. And then only on holidays, because a serious amount of work has been invested in it.

In my family, it has long been brewed from gooseberries of any color except green. Personally, I prefer deep purple. Then the jam turns out to be a deep cherry color.

Its recipe, surprisingly, copies the previous one - emerald jam, but the taste is completely different!

Because half a glass of walnuts, crushed into pieces a little smaller than a berry, is also involved in it, and where these nuts are placed.

The most difficult and time-consuming action is to cut off the nose of each berry, pull out the seeds with a hairpin and insert a nut inside!

And so the proportions and preparation are absolutely the same, but the result is stunning! Serve on the table only for a friendly soulful tea party, where, over a glass of fragrant tea, friends will appreciate and savor every drop, every small barrel with cherry nectar and a small nut inside!

And finally, a simple recipe, you get jam or jam. Great in winter for a piece of bread with tea or for a rich braid, you know such an open large pie with jam on top, covered with an intricate lattice.

• kilogram of gooseberries,
• kilogram of sugar.

Cooking:

Wash the berries, dry and remove the spouts with legs.

Turn through a meat grinder and cover with sugar.

Boil over low heat for about half an hour.

Cool and cold spread in jars. Store in cellar or refrigerator.

Delicious gooseberry jam for the winter - video recipe

It turns out an excellent preparation - you can really eat right immediately after squeezing the jam. But save a couple of these desserts to enjoy the taste of summer on a winter day.

Happy tea!

In custody advice and secret .

• I do not advise adding water to gooseberry jam, except in emerald and royal, where cherry decoction is used. Gooseberries already contain a lot of liquid and there is simply no need to add it to the jam, I was convinced a hundred times from my own experience that jam with water will be completely liquid and stored worse.
• It is good to remove noses and ponytails with nail scissors, and even better - with side cutters to remove burrs near the nails!

Well, perhaps, that's all about gooseberry jam. Do not be afraid to experiment, you can try adding a little lemon with a peel or a few mint leaves to the jam, the aroma will immediately appear. Dream and dare, everything is in your hands.