Good, dear housewives and hosts! Here you will find the most popular recipes and important tips to help you make gooseberry jam. From the most simple and traditional, to exquisite royal or emerald.
By the way, no one accidentally calculated how many blanks for the winter can be made from ordinary gooseberries? It turns out there are a lot. And the most varied. Only jam strikes with a mass of varieties. And each has its own zest and attractive feature. They are united only by excellent taste and incredible aroma.
Let's also use a generous harvest of berries to replenish stocks. We will make all kinds of gooseberry jams. In each of them, the berry will shine with completely new colors.
Traditions involve the use of two main ingredients - gooseberries and sugar, as well as the cooking process itself. Without any wisdom, as our grandmothers cooked. But the jam is very tasty, thick and rich.
We need to prepare the ingredients for the traditional gooseberry jam
How to make jam
From the indicated amount of ingredients, 2.5 liters of the finished product comes out.
So, without further ado, you can cook a delicious dessert.
Berries are whole. The taste is refreshing. Smells like summer. So briefly you can characterize the early ripening jam. Its beauty lies in the fact that the berries are practically not boiled, but are thrilled for 5 minutes in hot syrup.
As assistants, we need a toothpick. We will pierce each berry with it. This is necessary so that the berries do not burst during heat treatment. Don't be intimidated by this procedure. This one is not so long, and not difficult at all. Varenitsa will thank you with excellent taste, appearance and aroma.
Cooking Ingredients
We cook jam
Easy, fast, delicious! Especially jam will appeal to those who love whole berries in jam.
The jam is well worth it because of the high amount of sugar. But if you are overcome by doubts, or storage conditions do not allow you to take risks, boil the jam for 5-10 minutes after boiling, no more.
The taste will not change much, but you will feel calm. And don't change the word "five minutes".
Magnificent jam and a real work of culinary art. Rich taste, delicate structure, unusual aroma. Simplicity and speed of preparation join all its advantages.
Ingredients
Cooking
This jam will be nice to spread on a bun. You can't imagine a better sweet for hot tea. Yes, and pancakes with pancakes will not refuse such a company.
Citrus notes can be enhanced by adding a small lemon. It is also twisted with zest. The taste of jam will become even richer.
The jam received such a dignified name for its excellent taste, and for its unusual color, and for its historical pedigree. An old legend says that Catherine II presented the cook with an emerald ring for the most delicious green gooseberry jam.
Whatever it was, and the jam is really worthy. Why don't we present the royal treat to the household.
For this we need
Not jam, but food! Cherry leaves will give it a tart, pleasant aroma.
No less regal delicacy. Food of the gods. And also the pride of the hostess. Not everyone dares to take such a step.
Ingredients
Step by step cooking
You have made an amazing jam. Respect and respect to you!
This is a real gift for the sweet tooth. The taste of our native gooseberry is complemented and enriched by citrus fruits. The lack of heat treatment turns the jam into a vitamin bomb.
Cooking a set of products
How to make jam
Those who have a slow cooker can be envied once again - you can also cook delicious gooseberry jam in it. Do not stand by the hot stove, do not waste time, and at the same time replenish supplies for the winter. Some pluses.
What you need to prepare for jam
Step by Step
The jam turns out great! It’s not enough, however, only a half-liter jar and a little bit for testing. But who is stopping us from preparing another portion, another?
What would you like to recommend
Have fun!
Today we will cook gooseberry jam. I will present you different recipes for blanks from this berry. And you choose the one you like.
But first - a few practical tips on the process of preparing and boiling berries:
Since ancient times, our ancestors have been preparing gooseberry jam using only three ingredients: berries, sugar and water. Therefore, the first recipe for making gooseberry jam will be the simplest, without other additives. But nevertheless, it will turn out rich, thick and very tasty!
And so, let's get started!
Products:
It turns out about 2.5 liters of jam.
This is an early-ripening jam, for the preparation of which a lot of time and effort is not required, because the gooseberries are practically not boiled here, but languish in syrup. The berries come out whole. The taste is pleasantly refreshing and reminiscent of summer.
Ingredients:
The jam is well worth it because of the high amount of sugar. But if you are overcome by doubts, or storage conditions do not allow you to take risks, boil the jam for 5-10 minutes after boiling, no more.
It will not greatly affect the taste, but you will be calm.
Ingredients:
Also a fairly simple and quick recipe for making gooseberry jam. And the orange adds unique fragrant citrus notes. On long winter evenings it will be so nice to sit over a cup of tea with a bun smeared with this jam! Pancakes or pancakes seasoned with it will decorate your morning meal.
Ingredients:
You can also add a small lemon along with the zest, then the citrus flavor will be more pronounced.
Cooking:
3. Process the gooseberries according to the previous recipes.
4. Twist in a meat grinder or in a gooseberry with oranges, put the mass into the prepared dishes.
5. Add sugar and stir.
6. Bring to a boil over low heat, stirring often.
7. After boiling, cook for about 20 minutes, remembering to stir.
8. Put hot in jars and roll up.
According to legend, this jam was served at the table of Catherine II. The empress liked its taste and color so much that she gave the cook an emerald ring, the color of the delicacy.
And indeed, despite the somewhat laborious cooking process, the jam turns out to be quite exquisite. I strongly advise you to cook this truly royal treat.
Ingredients:
How to make jam - watch the video below the recipe. And I will duplicate it in writing.
Of course, I had to tinker, but at the exit you will get a truly royal gooseberry jam - you will lick your fingers - with a tart, pleasant taste.
Not every housewife dares to cook this rather laborious jam. But your efforts will be appreciated by those who try this, no less regal, treat.
Ingredients:
You can start gooseberries with the whole family. Kids love to stick walnut pieces into berries!
An excellent recipe for “lazy” gooseberry and citrus jam. Even an inexperienced hostess will cope with it. And the taste will pleasantly surprise you. In addition, all the vitamins in such a product are perfectly preserved, because. there is no cooking process.
Ingredients:
If you take twice as much sugar as raw materials, then such a mixture can be stored even at room temperature. It retains up to 70% of all vitamins, especially vitamin C.
This jam is indispensable for colds. But you can’t add it to hot tea: in hot, many vitamins are destroyed.
Ingredients per tab:
ADVICE:
Bon Appetit!
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There are a lot of recipes, but I have highlighted the most popular ones, those that housewives have been preparing for fame for more than a year.
The jam itself turns out to be a very beautiful color, which depends on the variety of your shrub. So, most often they take a green, slightly unripe gooseberry, then it will really turn out to be emerald. And if you take ripe or red fruits, then its color will be amber.
Such a delicacy has been known since ancient times, many may remember how grandmothers seated the whole family at the table, armed everyone with spoons and the routine began. Because each berry was cut in half, then the seeds were removed with a cutting. Moreover, it was important that the fruit did not burst. This activity could go on all day.
In general, not everyone is ready to perform such feats for the glory of winter now, so I have selected simpler cooking options and will tell you how to make the fruits whole after cooking.
So, there are several options for making royal jam. As I described earlier, a few generations ago, each berry was cut and cleaned of seeds. This is how it would look.
Now modern housewives do not have time for this. Because you bring more than one kilogram of fruits from the dacha, and sometimes the bill goes to buckets. Try cleaning every little thing! Yes, when you need to do, and something else.
Therefore, we will simplify the process with you: we simply pierce the skin of each berry with a needle or a toothpick. Then the hot syrup will not break it, but, and the fruit will remain intact.
For the same reason, we will prepare this delicacy according to the proofing principle, often it is also called "Five Minute".
First, prepare an infusion of leaves, for this, pour four glasses of water into the pan.
We lay out the castings in it and let it boil. After that, reduce the heat and simmer the infusion for 15 minutes.
We go to sort out the berries, clearing them of tails. You can do this with nails, a knife or scissors.
Then we pierce each little thing with a toothpick. This is necessary so that the pulp absorbs the syrup and remains in the bulk and whole jam. Otherwise, during the cooking process, the skin may burst, the pulp with bones will come out and the appearance of the jam will be cloudy.
During this time, our infusion has prepared, we will pull out the leaves with a slotted spoon and set them aside.
Let's put the sugar into the liquid. We put on the stove and boil, stirring, so the sugar crystals dissolve faster.
To prevent the berry from bursting, it is better to start pouring hot syrup with a mug or a ladle. So the fruits gradually warm up and remain beautiful.
We leave the basin with the berry mass for 7 hours, and then put it on a moderate heat and boil.
Stir very gently so as not to injure the fruit. Boil for 5 minutes and again leave it to stand for 6-7 hours. Then boil for 5 minutes. Cool again for 6 hours, and then add the cherry leaves.
Again we are preparing five minutes.
And pour it into a ready-made sterilized container.
Everyone loves emerald gooseberry jam. Often it comes without any additives and has two main ingredients: green fruits and granulated sugar. These ingredients are enough to make a delicious treat. And due to the fact that the berry contains pectin, it becomes thick, like jam.
Per kilogram of fruit you need:
We collect berries from the bush, sort them out and tear off the branches.
Rinse the fruits under warm water.
Now we make sweet syrupy water, for this we pour a third of a glass of water into the pan and dissolve a kilogram of sugar in it.
The less water, the thicker the consistency of the jam.
We begin to cook the syrup until the sugar is completely dissolved. And fill them with our berries.
We turn on the slowest fire. And we simmer for 10 minutes, stirring by shaking, without using a slotted spoon so that the softened skin does not tear.
And pour into a sterilized container.
In terms of labor intensity, the option with walnut kernels beats all recipes. And I do not urge you to cook a whole bucket of berries on it. But, if you process at least a kilogram in this way, then in winter you will get a new reason to praise and thank yourself with such a truly royal delicacy.
For flavor, you can add an inflorescence of star anise or cloves.
Ingredients:
Each berry needs to be processed: you need to cut off all the tails, and then, in the place of the stalk, pull out the bones from each fruit with a pin.
Then we insert a piece of walnut into this hole.
You and I know that nuts are not at all cheap these days, so I suggest dividing each nucleolus into at least 4 parts.
We leave the stuffed fruits for now and go to prepare the syrup.
Pour cold water into a deep saucepan and pour out all the sugar, put it all on the stove and, stirring, boil.
When stirring, sugar should not lie on the bottom.
Then pour the stuffed berries with sugar mass (almost caramel) and wait for them to cool down a bit. Then we put this mass in the refrigerator for the night so that the syrup soaks the fruit well and the jam is infused.
We prepare jars and lids, take the pan out of the refrigerator and boil the berries for 8 minutes. Then, while hot, fill the jars.
We turn the container over, wrap it in towels and leave it for a day.
Gooseberries cannot boast of their bright taste, so citruses or spices are often added to it.
I found a wonderful video recipe where a nice woman tells how to make it with lemon and orange. I really liked it, so I recommend it to you too.
On the Internet, I came across recipes in which the zest was removed from the fruit, and only the pulp went into the jam. Someone, on the contrary, ate the inside, and dried the crust, chopped it finely and sent it to jam. In general, there are definitely enough ideas for experiments.
They say that according to the content of ascorbic acid (vitamin C), gooseberries are equated with black currants. Of course, it still has many other useful trace elements, pectin and vitamins. But, during cooking, many elements are destroyed, which is why it is now so popular to cook live jam, i.e. without cooking. Of course, it is stored only in the refrigerator or freezer. But on the other hand, it more than covers any purchased dietary supplements with its enriched composition.
For this recipe, we will take an orange, but it can also be replaced with a banana. The taste will be very different.
Ingredients:
We clean each gooseberry from the tails. Orange, without peeling, cut into slices and remove the seeds. We send berries and an orange to a blender or meat grinder and grind so that there are no large parts left.
Sprinkle the mass with sugar and mix. We leave it to stand for at least 3 hours, then all the crystals will dissolve and go into the syrup.
This delicacy is worth it in the refrigerator or in the freezer.
Jam with the addition of currant fruits becomes a very beautiful shade. To preserve the emerald color of the gooseberry, take its white variety.
Ingredients:
We wash the gooseberries and clean them of all excess.
We wash the currants and discard on a sieve.
Cooking sugar syrup. We send sugar to the water and boil until it dissolves.
Put the gooseberries and currants into this sweet hot mass.
Let it boil and boil for 5 minutes. Then we cool for 6 hours and boil again for 5 minutes. And you can close the banks.
Kiwi will give a green tint to the jam, and even add an unusual sourness. For my taste, this recipe can also be called royal, because it did not have time to become boring with its routine.
Ingredients:
We clean the kiwi from the skin.
My gooseberries, sort out, cutting off the branches.
Mix berries and kiwi in a meat grinder.
It is the turn of granulated sugar, which goes to the berries. We turn on moderate heat and cook until a liquid consistency without inclusions of crystals.
We collect the foam, stir constantly and wait for the mass to thicken.
This may take 40 minutes. After cooling, it will become even thicker.
And now, my dears, I will summarize and briefly write out those nuances that affect the result of the finished delicacy.
I love it when fruits go from green to olive, don't you? It will not be a shame to soak or a couple with such a delicacy, or you can also add it to.
Emerald jam is an unusual delicacy with a history.
Even in ancient times, it conquered Catherine the Great with its taste.
The Empress presented her cook with a precious ring for preparing this wonderful dessert.
In those days, few people knew that jam was made from ordinary gooseberries.
For emerald harvesting, green varieties of gooseberries are used before they begin to turn yellow. Ideally, the berries are taken unripe and slightly tough. Sometimes the seeds are removed from them.
You can do this in several ways:
pin;
Hairpin;
By cutting and extrusion.
There are many recipes for gooseberry jam, which is made from berries along with seeds, and sometimes they are even twisted. Also known is "Royal" jam, in which each berry is filled with a piece of walnut. The process is painstaking and long, but the result is really worthy of royal people.
To prepare emerald gooseberry jam, choose slightly unripe, strong and even berries. The preparation is made with the addition of water. The quantity is listed below.
Ingredients
1 kg of berries;
1 kg of sugar;
400 ml of water.
Cooking
1. We wash the gooseberries, remove all the tips. Dry on a towel.
2. We take a needle or a toothpick and make several punctures in each berry.
3. Cooking syrup. To do this, pour the purified water into a saucepan and boil with sugar for two minutes.
4. Pour the berries with boiling sugar, cover and hold for at least five hours.
5. Drain the syrup, boil and pour the berries again.
6. After three hours, repeat one more time, but already put the berries in a saucepan with boiling syrup and boil on the stove for about ten minutes.
7. While the jam is hot, put it in sterile jars and immediately close it. We store in the usual way in the basement or in a cool pantry.
Also, this blank is called royal. To make jam, you will need a small amount of walnuts. If the kernels are dusty and dirty, then we wash and dry them well in advance. But in no case do not fry.
Ingredients
1 kg of green gooseberries;
120 grams of nuts;
1.4 kg of sugar;
500 ml of purified water;
1 star anise.
Cooking
1. We wash the berries freed from the tails. We throw off in a colander and let the water drain, then dry it on a diaper or on a clean towel.
2. We cut the nuts into small pieces that fit inside the gooseberries.
3. We take pins or a hairpin and take out seeds from each gooseberry berry. Insert a piece of walnut into the resulting hole.
4. Pour prescription water into a saucepan, add sugar and dissolve over low heat. Then we add fire, boil for five minutes.
5. Pour the stuffed gooseberries with hot syrup, cover and wait for cooling.
6. Put the container in the refrigerator for a day. The jam must be infused.
7. The next day, put the jam back on the stove, boil for five minutes after boiling, along with the star anise. After that, we take it out.
8. Pour the gooseberry blank into sterile jars and immediately roll it up while it is hot. Keep upside down until cool.
The sour citrus gives this emerald gooseberry jam its incredible flavor without changing its color.
Ingredients
1 kg of gooseberries;
1.5 kg of sugar.
Cooking
1. We take a brush and carefully wash the citrus. You can scald the lemon with boiling water.
2. We take a grater and remove the thin top skin, that is, the zest. It is very fragrant and will make the jam unusual.
3. Then we survive from the lemon juice, filter. Bones and pieces of pulp in the jam are not needed, we use only juice with zest.
4. We wash the gooseberries, pierce each toothpick 2-3 times.
5. Combine lemon juice with half a glass of water, add sugar and gooseberries. We put on the stove and simmer over low heat until enough liquid appears.
6. Now you can add fire, boil the jam for 15 minutes.
7. Pour the grated zest, let the workpiece boil for another two minutes
8. Pour the boiling jam into jars, stir regularly to evenly distribute the berries in the syrup.
9. Roll up, send for storage.
Few people know that cherry leaves are as fragrant as berries. Therefore, they are often used to make drinks, various preparations, including emerald gooseberry jam.
Ingredients
1 kg of gooseberries;
10 cherry leaves;
1.5 kg of sugar;
2 glasses of water.
Cooking
1. We arm ourselves with a pin or hairpin and remove the seeds from pre-washed and dried gooseberries. Throw them into a saucepan. If seeds stick to the berries, you can rinse them again.
2. Cherry leaves should be washed thoroughly. We send to the gooseberry.
3. Add water and send to the refrigerator for 6 hours.
4. Drain the water from the gooseberries, select the leaves.
5. Transfer to a separate saucepan and prepare the syrup with the addition of prescription sand. Boil after boiling for at least five minutes. Throw away the leaves.
6. Add gooseberries to the boiling syrup and turn off. We insist 4 hours.
7. Put it on the stove again, boil for 5 minutes. Turn off. The foam that forms during cooking must be removed.
8. After an hour, boil for another 5 minutes, insist.
9. After another hour, boil the emerald jam again, but already pour it into jars.
This emerald gooseberry jam really has the emerald color that kiwis give. Preparation without cooking, the maximum amount of vitamins is preserved, but storage in the refrigerator is required.
Ingredients
0.8 kg of gooseberries;
2 kg of sugar;
0.5 kg kiwi.
Cooking
1. We wash and dry the berries.
2. Peel the kiwi, cut into small pieces.
3. We twist the gooseberries together with kiwi or chop in a food processor.
4. Add sugar and put on the stove. We heat up to a warm state, but in no case boil. We try to keep fresh taste and aroma.
5. After an hour, heat up and stir again, leave to stand to dissolve the sugar grains. We repeat the procedure with heating until there is no sand left in the jam.
6. We lay out the workpiece in clean and always dry containers.
7. Close tightly, send to the refrigerator. If there is a cold basement, the temperature in which does not rise above 8 degrees, then you can send jars of emerald jam there.
A variant of emerald jam, for which the berries are twisted, the seeds do not need to be removed. An addition to the preparation is an orange, cinnamon is also added.
Ingredients
1 kg of berries;
1.4 kg of sugar;
1 large orange;
1 stick of cinnamon.
Cooking
1. Rinse the gooseberries, throw them into a colander and leave to drain the water. You can not dry the berries.
2. Remove the zest from the orange, you can use a grater. Be sure to wash the citrus.
3. We clean the white skin, divide it into slices and take out all the bones from each.
4. We twist the gooseberries with an orange through a meat grinder, or chop them in a combine. It is not necessary to puree, you can leave small pieces.
5. Add sugar, cooked zest and set to boil.
6. When boiling, remove the foam, reduce the fire. The jam should barely boil. If the foam appears again, then remove with a spoon.
7. Boil for 12 minutes, put in sterile jars.
For cooking emerald jam, you can use not only a stove, but also a slow cooker. The home assistant easily copes with her tasks and will delight you with a delicious preparation. The main thing is to keep the proportions.
Ingredients
0.4 liters of water;
0.7 kg of berries;
0.8 kg of sugar;
1 pinch of vanilla.
Cooking
1. Cook syrup from sugar and prescription water. The “multi-cook” program is best suited for this, but you can use any other. For syrup, 5 minutes at 160 degrees is enough.
2. We wash the gooseberries, remove the berries from the tails, cut each in half and send it to the hot syrup.
3. Add some vanilla.
4. Close the slow cooker and cook in the jam or multi cook mode for exactly 25 minutes. We also leave the temperature at 160 degrees.
5. It remains only to open our assistant, put the jam in jars and put it away for storage.
When cooking jam, foam often forms. It must always be removed. It not only spoils the look of the workpiece, but also collects random dust particles that have fallen into the brew.
Removing the tails and tips of the gooseberries is a rather dreary and long task. To make things go faster, you can arm yourself with nail scissors and simply cut off everything unnecessary.
Prolonged cooking changes the color of the jam, and it becomes far from emerald. That is why it is recommended to boil the workpiece for small intervals, and infusion takes up most of it.
Any recipe for emerald jam can be adapted to a regular gooseberry of a different color. And it does not matter if the zest of the workpiece is lost, as long as it is tasty.
Gooseberry jam can be prepared with the addition of green apples, pears, cherry plums, kiwi and other fruits. The taste will be interesting and unusual.
…. and, of course, gooseberry jam. The last delicacy at first glance may seem very simple and mundane. But it is worth adding some additional component to it, as the jam begins to acquire new flavor notes, and its aroma becomes unique. Let's find out what gooseberry jam recipes are.
In fact, there are a huge number of recipes for gooseberry jam, and today it’s not just sugar and berries. This dessert allows you to use all your imagination and culinary skills. Housewives add oranges and lemons to it, enrich the taste with fragrant cherry leaves and even nuts. In addition, you do not need to spend a lot of time preparing gooseberry jam - it can be cooked in 5 minutes!
To begin with, we will find out how to cook the most common gooseberry jam without any additives.
Products:
How to cook?
Advice! If you want the berries in the jam to remain intact, then you first need to pierce each fruit in several places with a toothpick!
On a note! We check the readiness of the berries with a spoon - we extract one fruit from the total mass and try to break it with a spoon. If the pulp gives in - the jam is ready!
But this delicacy does not have to be cooked for so long. If you pre-soak the berries, then the cooking process can be reduced to a minimum. The next recipe for gooseberry jam is called five minutes.
Products:
How to cook?
Is it possible to cook gooseberry jam in a slow cooker? Of course! Let's find out how to do it.
Important! In this recipe, the proportions of the products should be strictly observed, because if they are exceeded, then the jam can boil out of the multicooker during the cooking process!
How to cook?
Gooseberry jam with cherry leaves is a very fragrant dessert that will surely appeal to all your household members.
Products:
How to cook?
It has a pleasant sweet taste with a delicate citrus aroma. Prepare it for sure and enjoy the result.
Prepare ingredients:
Cooking process.
On a note! In exactly the same way, you can make jam from! At the same time, the number of ingredients is preserved: 900 g of berries, 1.2 kg of sugar and 2 lemons!
It is impossible to ignore the famous royal gooseberry jam. Here you will have to spend some time and effort preparing the main ingredient, but the result will be worth it. So let's get started.
Ingredients:
On a note! For this jam, you need to pick up a green variety of gooseberries or take unripe fruits!
How to cook?
Advice! If you could not find a large gooseberry variety, then this process can take quite a lot of time. And in this case, the berries can simply be simmered in a small amount of water on the stove or in the oven, and then passed through a sieve!
Gooseberry jam with walnuts is another amazing treat that has an amazing taste.
Products:
Some housewives practice a slightly different way of preparing this dish. It is more laborious, but the result is very unusual. At the first stage of processing, the berries are cut in the upper part with a sharp knife, the seeds are removed and a quarter of a walnut is put into each fruit. The jam is cooked in two stages, as described above, but at the same time they interfere with it as carefully as possible so that the kernels do not fall out of the gooseberries.
