“Royal” gooseberry jam with cherry leaves. Gooseberry jam: royal, emerald, with cherry leaves, etc.

Today we will make gooseberry jam. I'll introduce you different recipes preparations from this berry. And you will choose the one that suits your taste.

But first - a few practical advice on the process of preparing and boiling berries:

It is more convenient to trim the tails with scissors, preferably manicure scissors.
Gooseberry jam is usually boiled in an enamel pan. If you don't have one, use stainless steel dishes with a thick bottom. I cook in a copper basin that I inherited.
It is better to pierce the gooseberries in 2-3 places with a toothpick or a needle so that they do not burst during cooking and are saturated with syrup.
When stirring the jam, it is better to use a wooden or plastic spatula.
Jam jars must be sterilized. But make sure that there are no droplets of water left in them - dry them thoroughly or sterilize them in the oven, microwave or convection oven. Otherwise, the jam may become moldy during storage.
How to check if jam is ready? Place one drop on a saucer. If it does not spread, then the jam is ready. If the recipes you are going to use for the first time indicate a cooking time, use this as a basis. But always check the readiness of your jam this way.
Do not forget to constantly skim off any scale (foam) that forms while the jam is boiling.
To prevent jars from cracking from hot jam, place a cold tablespoon in them.
If you want to get thick jam, then take slightly unripe berries: they contain more pectin, and the jam will turn out thicker. And from ripe and overripe berries the product will be more liquid.

Traditional classic gooseberry jam

Since ancient times, our ancestors prepared 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!

So, let's get started!

Products:

gooseberries – 2 kg;
sugar – 2 kg;
water – 100 ml.

Sort through the berries. Rotten and spoiled things have no place in jam! Wash them and get rid of the stems and stems.
Place the berries in the prepared container.
Pour water there too.
Add sugar to everything and mix.
Place on low heat.
Stir constantly and bring to a boil.
Simmer over low heat for about 50 minutes. But start checking readiness after 30-35 minutes.
Pour hot into jars and roll up.
Leave the jars to cool room temperature.

Makes approximately 2.5 liters of jam.

Five-minute gooseberry jam recipe

This is an early ripening jam, the preparation of which does not require a lot of time and effort, because the gooseberries are practically not boiled here, but are simmered in syrup. The berries come out whole. The taste is pleasantly refreshing and reminiscent of summer.

Ingredients:

gooseberries – 1 kg;
sugar – 1 kg;
water – 250 ml.

Process the berries as in the first recipe.
Prick each berry with a toothpick.
Place the berries in a cooking vessel.
To another enamel pan pour water, add sugar, stir.
Bring the syrup to a boil, stirring occasionally.
Boil for 5 minutes on low heat.
Pour boiling syrup over the berries and stir gently.
Bring the mixture to a boil.
Skim off the foam.
Turn down the heat. Without letting the jam boil, keep it on the fire for those same 5 minutes.
Pour hot into jars and roll up.

The jam is well worth it because large quantity Sahara. 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 won't affect the taste much, but you'll have peace of mind.

Fragrant gooseberry jam

Ingredients:

gooseberries – 1 kg;
sugar – 1.2 kg;
water – 500 ml;
cherry leaves – 20 pcs.;
sprigs of oregano – 2 – 3 pcs.;
vodka - a tablespoon.

Process the berries according to the first recipe.
Sprinkle the berries with vodka and leave for 20 minutes. freezer. Then simply place it in the refrigerator overnight.
Boil the syrup, add oregano and cherry leaves to it, boil for about 5 - 7 minutes.
Dip the gooseberries into the boiling syrup. Bring to a boil and quickly remove from heat.
Using a colander or strainer, remove the berries from the syrup.
Let it cool, then boil again, add the berries and boil with them.
Repeat this procedure 3 – 4 times. The final cooking should last at least half an hour.
Pour hot into jars and roll up.

How to make gooseberry and orange jam

Also a fairly simple and quick recipe for making gooseberry jam. And orange adds unique aromatic citrus notes. Long winter evenings It will be so nice to sit with a cup of tea with a bun spread with this jam! Pancakes or pancakes seasoned with it will decorate your morning meal.

Ingredients:

gooseberries – 1 kilogram;
sugar – 1 kilogram;
medium oranges – 2 pcs.

You can also add a small lemon along with the zest, then citrus taste will be more pronounced.

Preparation:

Wash the oranges well and leave them in hot water for a couple of hours so that the bitterness of the zest goes away.
Dry the citrus fruits with a paper towel and cut into small slices along with the zest.

3. Process the gooseberries according to the previous recipes.

4. Grind in a meat grinder or into gooseberries and oranges, place the mixture in the prepared bowl.

5. Add sugar and stir.

6. Bring to a boil over low heat, stirring frequently.

7. After boiling, cook for about 20 minutes, remembering to stir.

8. Place while hot into jars and seal.

Recipe for making royal or emerald gooseberry jam

According to legend, this jam was served to the table of Catherine II. The empress liked its taste and color so much that she presented the cook with an emerald ring, matching the color of the delicacy.

And indeed, despite the somewhat labor-intensive preparation process, the jam turns out to be quite exquisite. I highly recommend preparing this truly royal treat.

Ingredients:

gooseberries – 1 kg. large berries Green colour;
sugar – 1.2 kg;
cherry leaves - a couple of handfuls (20 grams by weight);
water – 400 ml;
ice cubes (larger).

How to make jam - watch the video below the recipe. And I’ll also duplicate it in writing.

Process the gooseberries.
Using a sharp small knife, make a cut on the side of the berry.
Use a hairpin, a small nail spatula, or something else to remove the seeds from the berries.
Divide the cherry leaves in half. Set one part aside for now.
Wash the second part of the leaves.
Boil this part of the leaves in water over low heat for 2 – 3 minutes. The broth should turn green.
Now pour the hot broth along with the leaves into our prepared berries.
Leave when everything has cooled down - place the container with the mass in a cold place for 10 - 12 hours, or overnight.
After this time, separate everything: pour the broth into a separate bowl, drain the berries in a colander, and discard the leaves.
Add sugar to the broth, stir and bring to a boil.
Wash the remaining cherry leaves.
Place the berries and leaves into the boiling syrup.
Cook for about 15-18 minutes. Make sure that the gooseberries become transparent.
Towards the end of cooking, prepare ice water.
As soon as the gooseberries become transparent, immediately turn off the gas and lower the container along with the jam into ice water so that the jam retains its emerald color.
Roll the cooled jam into prepared jars.

Of course, you had to tinker, but at the end you will get truly royal gooseberry jam - you'll lick your fingers - with a tart, pleasant taste.

Gooseberry jam with walnuts

Not every housewife dares to make this rather labor-intensive jam. But your efforts will be appreciated by those who try this no less regal treat.

Ingredients:

gooseberries – 1 kg. large and hard berries;
sugar – 1.5 kg;
water – one and a half faceted glasses;
walnuts approximately 100 - 150 grams.

Lightly toast the shelled nuts in a frying pan to release their aroma.
Cut the kernels to the size of the gooseberries.
Process the gooseberries.
Carefully cut off the top of each berry and remove the seeds, as in previous recipe. They can be added for flavor to compote of other berries or fruits.
Place nut pieces into each berry.

Make syrup from water and sugar. Let it boil for 5 minutes.
Pour hot syrup over the stuffed berries.
Boil for 5 minutes after boiling.
Let the mixture cool overnight (10-12 hours).
After this time, cook over low heat until cooked.
Roll up hot.

The whole family can stuff gooseberries. The kids love putting nut pieces into the berries!

Recipe for gooseberry jam with oranges and lemons without cooking and without rolling

An excellent recipe for “lazy” gooseberry and citrus jam. Even he can handle it inexperienced housewife. And the taste will pleasantly surprise you. In addition, all vitamins in such a product are perfectly preserved, because there is no cooking process.

Ingredients:

gooseberries – 1 kg;
lemon – 2 pcs.;
orange – 2 pcs.;
sugar – 1.5 kg.

Process the gooseberries.
Wash the oranges and lemons well, leave them in hot water for a couple of hours to remove the bitterness of the zest.
Dry the citrus fruits with a paper towel and cut into small slices along with the zest. Remove the seeds.
Using a meat grinder or blender, chop the gooseberries and citrus fruits.
Place the mixture in the prepared container and add sugar.
Mix everything well.
Wait until the sugar is completely dissolved in the juice. To speed up the process, you can stir occasionally.
Place the finished mixture in prepared jars and close nylon covers. Store in the refrigerator or other cool place.

If you take twice as much sugar as raw materials, then this 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 add it to hot tea You can’t: hot food destroys many vitamins.

Ingredients per bookmark:

gooseberries - 700 gr.;
sugar – 500 gr.

Jars (0.5 liters) and lids can be sterilized in a slow cooker. Pour some water into the bowl. Wash the container well first. I usually do this with . Place the jars upside down. Throw the lids directly into the water.
Turn on the “Steam” mode for half an hour.
In the meantime, process the gooseberries.
After sterilization, wipe the bowl and jars dry.
Place ingredients in slow cooker.
Leave for 30 minutes - the berries should release their juice.
When there is enough juice, turn on the “Stew” mode for 30 minutes, but do not close the lid, otherwise the jam will overflow. In this mode, the sugar will dissolve gradually. The jam will boil in about 10 minutes.
Stir periodically, remembering to skim off the foam.
When the time is up, remove the bowl and let the jam cool in it.
Set the next “Quenching” for 15 minutes.
After the time has passed, cool again and simmer again for 15 minutes. Thus, we cook the jam in three steps - once for 30 minutes, twice for 15 minutes.
Roll up hot.

ADVICE:

Do not increase the amount of ingredients. The jam can overflow and cause you a lot of trouble.
You can cook it in one step by setting the “Stew” program for an hour. But it seems to me that it is prepared in three steps better: the berries do not boil so softly and the jam turns out to be more pleasant in both taste and color.

Bon appetit!

Tell VK

Gooseberry is a berry known since time immemorial.

Due to its characteristic sourness, few people consume it fresh, but the jam will appeal to both adults and children.

In addition, it has been proven that this is a delicacy for regular use protects the body from the effects of radiation, slows down the aging process and supports the immune system during seasonal vitamin starvation.

Collected for you best recipes How to make gooseberry jam for the winter step by step.

Gooseberry jam - delicious recipes for the winter

There are many ways to make gooseberry jam.

But they all unite general rules preliminary preparation berries:

Carefully sort the collected fruits, removing wrinkled, rotten and stained ones;
carefully trim the tails;
prick each berry with a toothpick or needle;
During cooking, you need to regularly remove the foam.

How to make royal gooseberry jam (royal jam)

The delicacy is truly royal.

For a kilogram of berries you will need the same amount of sugar, half a spoonful of vanilla, a teaspoon of citric acid, 50 grams of vodka and 10 large cherry leaves.

Preparation:

Gooseberries are used unripe. Before cooking the berries, they are washed, the tails are cut off, an incision is made on the side and the seeds are removed.
Place the prepared fruits in a deep bowl, fill with ice water and leave for 5-6 hours, or better yet, overnight.
In the morning, pour the washed cherry leaves into 1.5 liters of water, add lemon, bring to a boil, boil for 3-5 minutes, cool and strain.
Pour sugar, vanilla and vodka into the resulting broth. Boil and pour the resulting syrup over the berries. Let stand for 15 minutes.
Drain the syrup, bring to a boil again and pour it over the berries again for a quarter of an hour. Then put everything together on the fire and boil for 7-10 minutes.
Pour the jam into pre-prepared boiling jars.

Recipe for royal gooseberry jam with water

The jam prepared according to this recipe is not as thick as in the previous version:

Take a kilogram of berries, one and a half kilos of sugar, two glasses of water and a couple of twigs of cherries or currants for flavor.
Sort the berries, rinse, remove stems, make small cuts, and arrange with twigs.
Fill with water to cover by a couple of cm and leave for 4-6 hours.
Then rinse. Add sugar to water and cook syrup.
Pour it over the berries, bring to a boil, turn off and leave to cool for several hours.
Then put it back on low heat and bring it to a boil again.

Skim foam regularly during cooking.

Royal dessert – gooseberry jam according to classic recipes

Classic recipe Gooseberry jam is as follows: per kilogram of berries, take 300-400 grams of sugar.

Preparation:

The berries are sorted and filled with water for 3-5 hours.
After the sugar is dissolved in the drained water, the boiling syrup is poured over the berries again and left for a quarter of an hour.
Repeat the procedure three times and for the third time do not drain the syrup, but boil the berries with it for about 20 minutes.
Then pour into pre-prepared and sterilized jars.

The royal dessert not only turns out to be very tasty. It also looks attractive. The berries retain their shape and the sourness remaining inside goes well with the sweet syrup.

Royal gooseberry jam with walnuts

This is a recipe for real gourmets.

For a kilogram of gooseberries, take half a kilo of peeled walnuts, a kilogram of sugar, a liter of water, a couple of star anise stars.

Preparation:

Carefully remove stems and seeds from gooseberries.
Place a piece of nut in the middle of each berry.
While this jewelry work is being carried out, you need to boil the syrup. It is very important not just to wait for the sugar to dissolve, but also to achieve transparency of the liquid.
Pour boiling syrup over the stuffed berries and leave overnight.
In the morning, put on low heat, add star anise and cook until boiling, then immediately pour into jars and roll up.

The royal jam is ready!

Emerald gooseberry jam

This is why this jam is called “emerald” because it has a rich green color.

It is necessary to choose the appropriate variety for it. Yellow and reddish berries are not suitable for this.

For a kilogram of gooseberries take 800 grams of sugar and half a spoonful of vanilla.

Preparation:

We wash the berries, grind them in a meat grinder or using a blender, mix with sugar and vanilla.
After standing for a couple of hours and letting in more juice, bring to a boil over low heat and, stirring constantly, cook for 5-7 minutes.

Note!

For cooking, it is better to use a pan with a non-stick surface.

Gooseberry jam with cherry leaves

Cherry leaves add to the finished delicacy original taste and aroma.

With them, the jam becomes more aromatic and rich.

Per kilogram of gooseberries requires 500 ml of water, 1.2 kg of sugar and 20 large leaves cherries.

Preparation:

Rinse the berries, prick with a toothpick, and cover with water overnight.
In the morning, drain the water and add cherry leaves and sugar. Bring to a boil over low heat.
Leave to cool for a couple of hours and boil again over low heat.
Boil for the second time for 2-3 minutes. Cool and strain.
Pour the prepared syrup over the berries and cook until tender.
You can check by dropping a drop onto a flat surface. If it thickens, it's ready. Place into prepared jars and roll up.

Gooseberry jam in a slow cooker

Few of them modern women can today do without a faithful assistant in the kitchen.

You can prepare any dish in a slow cooker, including gooseberry jam for the winter:

Wash 650-700 grams of berries, sort them, prick them with a toothpick, place them in a multicooker bowl and add 500 grams of sugar.
Half an hour later, when the gooseberries release juice, turn on the “Stewing” mode for 30-40 minutes at open lid. Turn off and let cool slightly.
Then bring it back to a boil in the “Stew” mode and cook for 5 minutes.
When it has boiled for the third time, you can pour it into jars.

Gooseberry jam is prepared in a bread maker in a similar way. By the way, many models are already equipped with the “Jam” or “Jam” mode.

Five minutes of gooseberries

A wonderful recipe that any modern housewife will appreciate.

In addition to saving time, you also maximum benefit is saved.

To prepare a liter of finished jam you will need one kg of gooseberries, 400 g of sugar and a glass of water.

Preparation:
Mix water with sugar, bring to a boil over low heat, simmer for 5 minutes.
Sort the berries, rinse and prick each one with a toothpick.
Pour hot syrup over the fire and cook for 5 minutes, stirring constantly and not letting the jam boil.
Pour into pre-washed and sterilized jars. Roll up.

Gooseberry jam with orange

This is an amazing delicacy. You'll be missing out on a lot if you don't try it.

For a kg of gooseberries, take a kilogram of sugar and two oranges. If the citrus is sour, then the amount of sugar should be increased.

Preparation:

Peel the orange and then grind it together with the gooseberries in a meat grinder.
There is no need to remove the zest. Just remember that there may be microbes on it, and be sure to not only wash the fruits, but also pour boiling water over them before cooking.
Mix the resulting mass with sugar, put on low heat and, after boiling, simmer for 10 minutes, skimming off any foam that forms and stirring regularly.
Then pour into jars and roll up.
It should be eaten no earlier than 2 months after preparation. This will make the taste richer and the aroma brighter.

Note!

After grinding and mixing with sugar, you don’t have to cook the mass, but pour it into molds and freeze. In winter, you can use this sherbet to prepare compotes, add to desserts and a variety of dishes. homemade cakes.

Amber gooseberry jam

This delicacy got its name from amazing color V finished form. For a kilogram of green and unripe gooseberries, take two or three handfuls of cherry leaves and a couple of twigs, 1.2 kg of sugar and 400 ml of water.

Every year, remove the tail and seeds and place in a saucepan. Make a decoction from cherry leaves. To do this, after boiling, you need to boil for 2-3 minutes. The main thing is that the liquid remains green. Leave the broth for 10 hours.

Then strain the broth, add sugar, and bring to a boil over low heat. At first it will be cloudy, but then it will become transparent. After this, pour it over the berries, boil for 15 minutes, add the twigs and boil for another couple of minutes.

The jam is ready. You can pour it into jars and roll it up. It is better not to remove the branches. They will give a richer aroma.

Black gooseberry jam - five minutes

Black gooseberries are an artificially bred hybrid of black currants and ordinary green gooseberries.

The berry has a double supply of vitamins and a more delicate taste.

It is very important that black gooseberries do not lose their properties during heat treatment.

To make jam you will need a kilogram of berries, the same amount of sugar, half a liter of water, a sprig of mint and a few currant or cherry leaves.

Preparation:

Sort out the gooseberries, prick them with a toothpick, put twigs and leaves on them, pour boiling syrup over them, cover with a lid and leave to brew for a couple of hours.
Then remove the twigs and leaves, and put the jam on the fire, bring to a boil and boil for 5 minutes.
Ready!! You can immediately pour it into jars.

Gooseberry jam with whole berries

To prepare this delicacy Any will do variety of berries The main difference from most recipes is that the berries are not pierced or peeled.

As a result, the gooseberries retain their shape, and the jam turns out to be very original due to the combination of the sourness of the berries and the sweetness of the syrup.

For a kilogram of gooseberries, take 800-1.2 kg of sugar, depending on the sweetness of the berries.

Preparation:

Boil syrup from sugar and half a liter of water.
Pour boiling water over the berries and leave for 6-7 hours. Afterwards, drain the syrup, bring to a boil again and pour over the berries again.
Now let it sit for at least a couple of hours.
The third time after pouring, bring to a boil over low heat and simmer for no more than 5 minutes.
For additional flavor, you can add vanilla or star anise to the jam.

Gooseberry jam through a meat grinder

This jam is also called “raw”.

Its secret is the complete absence of heat treatment, due to which the berries retain their maximum benefits.

Berries and sugar are taken in equal quantities.

Preference should be given to unripe fruits so that the skin is still dense. The gooseberries are passed through a meat grinder several times, covered with granulated sugar and kneaded thoroughly.

In order for the jam to be stored well, attention must be paid to the jars and lids.

Sterilize them over steam or in the oven.

Place the jam in prepared containers and roll up. Store in a cellar or refrigerator.

Gooseberry and kiwi jam

An unusual combination, but it turns out very tasty.

For a kilogram of gooseberries, take three medium-sized kiwis, a kilogram of sugar, and a sprig of mint.

All ingredients except mint must be ground in a meat grinder, mixed with sugar, and allowed to brew for several hours.

Then bring to a boil with the mint, simmer for a few minutes, remove the branches and roll up.

At first the jam will seem runny, but when it sits for a while it will thicken.

Gooseberry jam with gelatin

This delicacy is a great recipe.

Its main advantage is its consistency. The berries hold their shape perfectly in the jelly-like mass.

For a kilogram of gooseberries, take the same amount of sugar, a glass of water, 100 grams of gelatin and a sprig of cinnamon.

Preparation:

Boil syrup from water and sugar, add prepared berries to it, boil after boiling for 10 minutes.
When the jam has cooled, add gelatin and cinnamon, stir, put back on the fire and boil for 4-5 minutes.
Pour hot into jars.
It will harden during storage.

Gooseberry jam with jellyfix

Zhelfix allows you to prepare jam in just a few minutes.

It is created on the basis of pectin obtained from apples and citrus fruits, so that in addition to the jelly-like form that the delicacy takes on, it also gives it additional benefits and flavor.

For a kilogram of gooseberries, take the same amount of sugar and a bag of Zhelfix 1:1.

Preparation:

Sort the berries, grind them, put them in a saucepan.
Mix Zhelfix with two tablespoons of sugar, add to the gooseberries and stir.
Bring to a boil over low heat. Add the remaining sugar, stir again, boil and cook for 3-5 minutes.
Ready! You can put it in jars and try it in a month. It turns out very similar to marmalade.

Gooseberry jam with shadberry

The combination of sugary shadberry and sour gooseberries allows you to prepare jam with amazing taste and aroma.

No additional additives are needed.

Take a kilogram of each type of berry and 400 grams of sugar.

The fruits are ground, sprinkled with sugar, and after the juice is released, they are boiled for 10-15 minutes.

Keep ready-made jam preferably in the refrigerator.

Gooseberry jam with fructose

Those who are prohibited from eating sugar can make gooseberry jam with fructose.

The proportions are the same - a kilogram of berries and a kilogram of fructose.

Sort out the berries, chop them to release the juice, mix with fructose, and after a few hours put on the fire and cook in three batches until it thickens.

Gooseberry jam will appeal to both children and adults, but the main thing is not even the taste of this amazing delicacy, but its benefits.

Prepare gooseberry jam according to our recipes!

Be sure to stock up on vitamins for the winter, believe me, you won’t regret it!

Tsar's jam is a delicious and healthy dessert, the basis of which is gooseberries. You can prepare such a delicacy different ways. We will present you only simple and popular recipes.

Tsarskoe with cherry leaves

There is nothing difficult in preparing such a dessert. But in order to get very tasty jam, you must comply with all the requirements described below. By the way, this delicacy takes quite a long time to prepare. It is boiled, infused in syrup, boiled again, infused, etc. These actions should be carried out at least 4-5 times.

What products do you need to purchase to make royal jam? The recipe for this dessert requires the following:

drinking water - 2 glasses;
green gooseberries - 1.6 kg;
coarse sugar - 1.5 kg;
freshly picked cherry leaves - about 20 pcs.

Preparing the components

How should you make royal jam? The recipe for this dessert requires the use of green berries. Unripe gooseberries are very hard and have a pleasant sourness. It makes quite tasty emerald-colored jam.

Before preparing the dessert, unripe green berries are peeled from the stems and washed thoroughly. Next, each gooseberry is cut and the seeds are carefully removed.

As a result of these actions, you should get approximately 1 kg of peeled berries. They are placed in a deep bowl and layered with cherry leaves. In this form the product is poured cold water and leave to infuse for 5 or 6 hours. Such processing will give the berries a special strength and aroma, and will also help preserve their green color.

Preparation of syrup

Before making royal gooseberry jam with cherry leaves, the berries, soaked in water, are discarded in a colander and left in this form for several minutes. After this, the strained liquid is placed on the stove and brought to a boil. Add granulated sugar to the water and cook the syrup for about 3 minutes, stirring constantly.

Making jam

How should you prepare royal jam? After the syrup is ready, the berries are dipped into it, stirred thoroughly, boiled for 3 minutes, and then removed from the stove, covered with newspaper and left in this form for 3 hours.

After keeping the gooseberries in the syrup, they are put back on the fire and boiled for about 7 minutes (the countdown should begin from the moment the syrup boils). After this, the jam is again left under the newspaper, but for 6 hours. After time has passed, the gooseberries are boiled again (about 5 minutes) and removed from the heat.

These actions should be performed about 4-5 times. Such procedures will contribute to obtaining thick jam emerald color.

How to roll?

After the royal jam is prepared, it is poured hot into small sterilized jars and immediately covered with boiled lids. Having sealed the containers, they are turned upside down, covered with a thick blanket and left in this position until they cool completely. After this, the royal jam is put into the refrigerator or underground. You can use it after a few days. This dessert is ideal for making sweet sandwiches or regular tea drinking.

Making gooseberry jam “Tsarskoe with nuts”

If you are not ready to devote a lot of time to preparing such a dessert, then we suggest using a simplified recipe. To implement it at home we will need:

drinking water - about 1 glass;
green gooseberries - 1.5 kg;
fine sugar - 1.4 kg;
freshly picked cherry leaves - about 20 pcs.;
peeled walnuts - 100 g.

Processing of berries and nuts

As in the previous recipe, royal jam with walnuts should be prepared using green berries. They are cleaned of tails, discarded in a colander and washed thoroughly in hot water. The seeds should not be removed from the berries.

As for walnuts, they are sorted and washed thoroughly. To obtain a more aromatic and rich jam this product fried in a frying pan. In this case, the nut kernels are crushed into fairly large crumbs.

Cooking syrup

To cook the syrup, you must use a regular drinking water. Place freshly picked cherry leaves in it and boil over high heat for about 5 minutes. Next, take out the greens, add granulated sugar into the pan and cook again for about 7 minutes. In this case, the syrup is regularly stirred with a spoon.

Making jam

How should you prepare royal gooseberry jam with cherry leaves? After sugar syrup When it thickens, add all the berries to it and mix well. After keeping the ingredients on low heat for about 7 minutes, remove them from the stove and leave at room temperature until completely cooled. Next, the dishes with gooseberries are placed on the stove again and cooked for half an hour. At the same time, stir the jam regularly with a large spoon so that it does not burn. This should be done extremely carefully so that the berries do not become deformed.

Final stage

As soon as emerald jam When the gooseberries thicken, they are placed in jars, onto the bottom of which several cherry tree leaves are placed in advance (pre-scald with boiling water). In this form berry dessert roll up the boiled lids and leave under a thick blanket for several hours.

After the gooseberry jam has cooled, it is put into the refrigerator or underground. It can only be consumed after several weeks. During this time, the berry dessert will be saturated with the aromas of roasted walnuts and will become richer and more delicious.

Why can't you use ripe gooseberries?

The finished royal jam has a pleasant and slight sourness. Unripe gooseberries give these properties to the dessert. If you use to prepare this delicacy ripe berries, then it will taste completely different. Therefore, we recommend using only green gooseberry. By the way, it can be put into syrup either in its whole form or pre-processed (without the inner part). Some cooks place pieces of walnuts inside peeled gooseberries. As a result of such preparation of berries, you will definitely get real royal jam, which will be appreciated by all members of your family.

Cooking features

Now you know how to prepare green gooseberry jam. It can be done in different ways. Some people put the berries in already boiling syrup, while others mix them with sugar and only then put them on the stove, adding a little water. In any case, whichever method you choose, if proper preparation jam you will definitely get a delicious and very healthy dessert.

Step-by-step cooking recipes delicious jam gooseberries with cherry leaves

2018-06-29 Natalia Danchishak

Grade
recipe

4775

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

44 gr.

176 kcal.

Option 1. Classic recipe for gooseberry jam with cherry leaves

Gooseberries contain a lot of vitamin C, iron and magnesium. It is recommended for use by people suffering from vascular diseases. Gooseberry jam, like fresh berries- excellent prevention of blood clots.

Ingredients

fine granulated sugar - kilogram;
kilogram of gooseberries;
spring water - half a liter;
three cherry leaves.

Step-by-step recipe for gooseberry jam with cherry leaves

Sort the gooseberries, removing damaged and unripe berries. Tear off the tails and rinse, placing them in a sieve. Leave for a while to allow all the liquid to drain.

Transfer the gooseberries to a thick-walled saucepan. Wash the cherry leaves and add to the berries. Fill everything with spring water and leave for six hours.

Drain the water and place the gooseberries in a sieve. Pour the berry infusion into a saucepan, add sugar and place on the fire. Bring to a boil, stirring regularly. Reduce heat to low and simmer for five minutes.

Pour the syrup over the berries and leave for three hours. Then drain the syrup, boil separately and combine with gooseberries. Repeat the procedure four times. Pack the treat into prepared glass jars, seal tightly and cool, wrapped in a warm cloth.

Boil the syrup for jam in an enamel or thick-walled container. Skim foam regularly during cooking. It is convenient to remove the tails using tweezers or nail scissors.

Option 2. Quick recipe for gooseberry jam with cherry leaves

Syrup for gooseberry jam is prepared from an infusion of berries, spring water or cherry decoction, which is prepared from cherry leaves. The delicacy has an amber-emerald color and an incredible aroma.

Ingredients

kilogram of gooseberries;
kilogram 300 g of fine sugar.

Decoction

two handfuls of cherry leaves;
liter of spring water.

Syrup

750 g regular granulated sugar;
250 ml cherry broth.

How to quickly make gooseberry jam with cherry leaves

Sort through the gooseberries. Place in a colander, rinse thoroughly and place on a paper towel. The berries must dry. Cut off the top of each year and remove the seed boxes using a pin.

Rinse the cherry leaves. Place them in a saucepan and fill with a liter of spring water. Place it on the fire and boil for three minutes. Strain the broth and cool.

Pour the broth over the peeled berries and leave in a cool place for a day. After the allotted time, place the gooseberries on a sieve and collect the decoction. Pour it into a saucepan and add granulated sugar. Boil and cook for about five minutes, stirring, until the crystals dissolve. Pour syrup over gooseberries. Place the container on the fire and cook from the moment it boils for a quarter of an hour, skimming off the foam regularly. Hot dessert Pack into jars, having previously sterilized them. Seal and cool by turning upside down and wrapping in a warm cloth.

If you want the berries in the jam to be whole, use slightly unripe fruits. From ripe gooseberries, the delicacy will look more like jam.

Option 3. Gooseberry jam with cherry leaves, vanilla and citric acid

Gooseberry jam in itself is very tasty and tender, but if you add vanilla and... citric acid, the taste of the delicacy will sparkle in a new way.

Ingredients

spring water - 1000 ml;
kilogram of gooseberries;
3 g vanilla;
100 g cherry leaves;
50 ml vodka;
citric acid - 5 g;
kilogram of regular granulated sugar.

How to cook

Sort and wash the gooseberries thoroughly. Place the berries on paper towel and dry. Transfer the gooseberries to a suitable container, cutting off the stems. Pour the prepared berries with spring water and leave for six hours.

Strain the water, pour it into a saucepan and add the washed cherry leaves. Place it on medium heat. Add citric acid. Cook from the moment of boiling for five minutes. Remove from the stove and drain in a colander. Combine the broth with sugar and cook until the crystals dissolve.

Pour vodka into the boiling syrup and add vanilla. Mix well. Boil, remove from heat and pour over berries. Stir gently and leave for a quarter of an hour. Then strain the syrup, boil it for another ten minutes and combine with the berries. Place the jam in jars, after washing and sterilizing them. Seal tightly and cool.

To ensure that the gooseberries are well soaked in syrup, prick each berry with a toothpick or needle. If desired, you can remove the seeds using a hairpin or pin.

Option 4. Gooseberry jam with cherry leaves and walnuts

Thanks to cherry leaves, the jam will acquire a malachite hue, and walnuts will further reveal the taste of the delicacy and make it piquant.

Ingredients

200 ml spring water;
kilogram of gooseberries;
kilogram of fine granulated sugar;
50 ml vodka;
100 g walnuts;
100 g cherry leaves.

Step by step recipe

Wash the gooseberries thoroughly. Place the berries on a linen towel and dry. We also wash the cherry leaves. Cut off the stems and tails from the gooseberries. Place in a suitable container.

We make a small cut on each berry and carefully remove the seeds, being careful not to pierce the berry through. Place the walnuts on a baking sheet and lightly dry them in the oven. We break them into pieces so that they fit inside the berry.

Stuff gooseberries with pieces of nuts. Pour spring water into the container, add half of the granulated sugar and add cherry leaves. Dip the gooseberries into the boiling syrup and cook for about five minutes. Then cool quickly by placing the container in a bowl of ice water. We insist for five hours. Remove cherry leaves.

Prepare the jam in three steps, boiling the gooseberries in syrup for five minutes, adding sugar little by little. After each cooking, leave for at least five hours. Pack the cooled jam into sterile jars. Soak a circle of parchment in vodka and cover the neck of the jar with it. Tie tightly with twine. Store in the cold.

You can diversify the taste of the delicacy by adding fruit essence or vanilla during the cooking process. The jam will turn out even tastier if you add citrus zest or juice to it. Walnut You can replace with almonds or hazelnuts.

Option 5. Emerald gooseberry jam with cherry leaves

An ancient recipe for emerald or malachite jam, according to which our grandmothers prepared the delicacy.

Ingredients

400 g gooseberries;
300 ml spring water;
800 g fine granulated sugar;
200 ml wine vinegar;
50 g each of cherry and spinach leaves.

How to cook

Sort the gooseberries, selecting smooth, unripe fruits. Break off the tails and remove the seeds with a bobby pin.

Place the prepared berries in a clay dish, topping them with washed spinach and cherry leaves. Pour in vinegar and cover with a lid. Preheat the oven. Place the bowl with berries in it, turn it off and leave it overnight.

Remove the gooseberries with a slotted spoon and place them in ice water. After an hour, change the water and boil the berries in it. Drain the boiling water. Place the gooseberries again in ice water and leave for a quarter of an hour. Place on a sieve and place on a towel.

Combine water with sugar and boil, skimming off the foam. Pour the syrup over the gooseberries and leave for five hours. Drain the syrup twice more, bring it to a boil and pour over the berries. Place the jam on the stove for the last time and boil. Cook until the mixture becomes transparent, skimming off any foam constantly. Do not mix the berries, but shake them periodically. Place the boiling jam into sterilized jars, roll up and turn the lids down. Cool completely.

Gooseberry jam can be prepared with the addition of other fruits and berries. To ensure that the jam retains its color, place the bowl containing the treat in ice water.

For emerald (royal) jam, unripe, bright green, uniform in size gooseberries are suitable. Help: Gooseberries are delicious; they are the only berries that can be consumed at any degree of ripeness. The very first, unripe, hard and green - for, semi-ripe - for jam, and when ripe - delicious fragrant dessert and raw materials for marmalade.

Emerald royal gooseberry jam It turns out transparent, a beautiful amber-emerald color.

Emerald gooseberry jam

5 from 1 reviews

Emerald gooseberry jam with cherry leaves

How to properly cook emerald gooseberry jam. Gooseberry jam emerald recipe for lovely housewives.

Type of dish: Preparations

Cuisine: Russian

Ingredients

Gooseberries - 1 kg,
sugar - 1.3 kg.
For the decoction:
Cherry leaves- two handfuls,
water - 1 liter.
For the syrup:
Sugar - 750 g,
cherry decoction - 250 ml.

Preparation

Rinse the berries, let the water drain, place them on a paper towel to dry, cut off the tops of the berries with a sharp knife and, using a small homemade spatula, glass spatula or pin, carefully remove the seed pod.
Pour the gooseberries, peeled from seeds, with a decoction of cherry leaves so that it covers the berries, and leave for 24 hours in a cool place.
Decoction of cherry leaves: for this, you need to take two handfuls of cherry leaves, rinse, add 1 liter of water, put on fire, boil for no more than 2 - 3 minutes so that the decoction does not turn red, then strain and cool, store in a cool place until the syrup is cooked place.
After curing, remove the gooseberries from the broth and place them in boiling 75% sugar syrup (750 g sugar, 250 ml cherry broth).
Heat the mixture to a boil, cook until tender, about 15 minutes, periodically skimming off the foam.
Emerald gooseberry jam is transparent and has a beautiful amber-emerald color.

Note: Ripe gooseberries are classified as useful products nutrition, including dietary They are eaten when sick gastrointestinal tract, in case of metabolic disorders, especially with excessive obesity, to strengthen blood vessels, with anemia and vitamin deficiency. Folic acid(vitamin B9), contained in gooseberries, prevents premature graying.

Emerald gooseberry jam with cherry leaves

Emerald gooseberry jam with cherry leaves. Unripe, bright green, uniform in size gooseberries are suitable for making emerald (royal) jam. Help: Gooseberries are tasty; they are the only berries that can be consumed at any degree of ripeness. The very first ones, unripe, hard and green - for compote, semi-ripe - for jam, and when ripe - a delicious aromatic dessert and raw material for marmalade. Emerald royal jam from gooseberries turns out transparent, a beautiful amber-emerald color. Emerald gooseberry jam 5 from 1 reviews Emerald gooseberry jam with cherry leaves Print How to properly cook emerald gooseberry jam. Emerald gooseberry jam recipe for lovely housewives.…