Ivan Michurin himself was involved in breeding the black gooseberry variety. It was he who decided to combine black currants with emerald gooseberries in one berry in order to achieve maximum concentration of vitamins and taste. He succeeded, and if green gooseberry jam is considered royal, then black gooseberry jam can be called imperial.

Most berries and fruits lose a lot of vitamins when combined with sugar and subsequent heat treatment, but this does not apply to black gooseberries. And if you replace sugar with honey, then this can even be considered a vitamin bomb.

Recipe for imperial black gooseberry jam

• 1 kg gooseberries;
• 1 kg sugar;
• 0.5 l. water;
• A sprig of lemon balm (mint) and a few cherry or black currant leaves.

Be patient, because it’s not enough to pick berries from a thorny bush, you also need to arm yourself with nail scissors and carefully trim the tails and “spouts”. It would be a good idea to pierce each berry with a toothpick so that they do not burst during cooking.

Now make the syrup. Pour water with sugar into the pan and cook until the sugar is completely dissolved. When the syrup begins to thicken, add mint and currant leaves to flavor it. This is not necessary, but it makes the taste more interesting.

Pour gooseberries into the hot syrup, cover the pan with a lid and turn off the heat. Let the berries brew for 2-3 hours, then remove the leaves and put the pan back on the heat.

As soon as the jam boils, mark 5-7 minutes, after which you can consider the jam to be ready.

Place it in sterile jars with lids and cover with a thick blanket.

Such jam can easily stand in a kitchen cabinet for 12 months and wait in the wings. In a cool place, black gooseberry jam can last for 2-3 years. Of course, the longer the jam sits, the less vitamins remain in it, but this does not affect the taste in any way.

How to make gooseberry jam without cooking, watch the video:

Red gooseberries are far from uncommon in our area. This variety began to enjoy particular popularity at the beginning of the 11th century and remains so to this day. It is a spreading shrub up to 1.5 m high. The arched branches of the plant are covered with peeling gray-brown bark and thorns. The slightly pubescent leaves have a round, heart-shaped shape.

As for the berries, they are elongated, oval-round in shape and quite large in size. Their skin is thin and bristly, and the flesh is pink in color, juicy and has a delicate sweet and sour taste.

Beneficial features

Red gooseberries have a rich composition. They contain:

• anthocyanins;
• potassium;
• sodium;
• zinc;
• calcium;
• magnesium;
• vitamins B, P, C and E;
• flavonoids;
• folic acid;
• phosphorus;
• serotonin;
• manganese;
• copper;
• carotene;
• iron;
• organic acids;
• pectin;
• tannins, etc.

Therefore, it is not surprising that. What are the benefits of red gooseberries? He shows:

• laxative;
• restorative;
• hemostatic;
• choleretic;
• diuretic;
• anti-inflammatory;
• antitumor effect.

Therefore, these berries and products based on them are used for:

• gastrointestinal diseases, in particular colitis, chronic constipation, gastritis;
• pathologies of the kidneys and bladder;
• problems with the cardiovascular system, including hypertension and atherosclerosis;
• hypovitaminosis;
• presence of edema.

Tip: to quickly relieve stomach pain, it is recommended to take a decoction or compote of gooseberries.

But in folk medicine, not only berries, but also gooseberry leaves are widely used. A decoction of them is effective for:

• tuberculosis;
• arthritis;
• osteochondrosis;
• obesity.

Attention! Gooseberries are especially useful for pregnant women, children and the elderly.

Contraindications

Despite the fact that almost everyone grows gooseberries, including red gooseberries, in their dachas, not everyone can use them for medicinal purposes or even for food. This should not be done to patients:

• diabetes mellitus;
• stomach and duodenal ulcers, accompanied by increased acidity of gastric juice.

Recipes

You can prepare many delicious and also healthy dishes from red gooseberries. This includes juice, decoction, jam, and sauces that especially well highlight the taste of game, duck, goose, soups, wine, and much, much more. Therefore, there is usually no question of what to make from red gooseberries.

Jam

Gooseberry jam is often called royal jam. It owes this not only to its delicious taste, but also to the fact that it was this kind of delicacy that Catherine the Great loved very much in her time. The greatest poet of the 19th century, A.S. Pushkin, was able to pay tribute to this excellent jam.

Similar red gooseberry preparations are still popular today. To make quick jam you will need:

• 1 kg of berries;
• 1.2 kg sugar;
• a couple of grams of citric acid;
• a little less than 2 glasses of water.

Sugar syrup is made from sugar and water. Without removing from the stove, gooseberries, previously peeled from the stalks, are poured into the prepared thick syrup. Continue cooking the jam over low heat until cooked. Then it is laid out in pre-sterilized jars and sealed with sterile lids.

Tip: to make the preparation more tender, it is advisable to remove seeds from the berries. To do this, just cut each berry in half and scoop out the seeds with a hairpin.

Classic jam is cooked a little longer and according to a different scheme. To prepare it, it is better to take 1 kg of slightly unripe fruits, rinse, remove the stems, dry and be sure to prick each berry with a toothpick. Boil syrup from 750 g of sugar and 2 glasses of water and pour it over the prepared berries.

After 4-6 hours, the gooseberries are separated from the liquid using a colander, and another 250 g of sugar is added to it. The syrup must be boiled and cooked for 7–8 minutes over low heat and poured back into the removed berries for 5–6 hours. This procedure is repeated twice more, each time introducing 0.25 kg of sugar into the syrup. On the 4th cooking, you can add a gram of vanillin to the jam if desired.

Tip: in order for the finished product to retain its rich color, it must be cooled quickly. To do this, you can place the pan in a bowl of ice water or simply take it out into a cold room.

Jam

Red gooseberry jam is no less healthy and tasty than preserves. To prepare it you will need:

• 1 kg of berries;
• 1.2–1.5 kg of sugar.

The red gooseberries are washed, the stalks are removed and placed in a sieve so that the remaining water can drain. As soon as the berries are dry, they are kneaded in a mortar or crushed in a blender. Add sugar to the resulting mass and place on low heat. The jam is constantly stirred and waited until its temperature reaches 107 °C. As a rule, this requires no more than 30 minutes. Then the still hot jam is put into sterilized jars and left to cool. An indicator that the product is ready for rolling is the appearance of a characteristic crust on its surface.

Important: the jam is cooked in one batch, gradually increasing the heat and constantly removing the foam.

You can also make jam from gooseberry juice. To do this, they are washed, peeled, dried and crushed. Pour water into the resulting berry mass (1 kg of puree will require 1 glass of water) and place on low heat. The mixture is constantly stirred until it separates into juice and cake. Then the liquid is drained, brought to a boil and sugar is added at a ratio of 1:1.

The mixture is boiled and cooked with continuous stirring until the sugar crystals are completely dissolved. As a rule, this process takes no more than 3–4 minutes. The jam is poured into prepared jars and allowed to cool. After that, add sugar to each jar and roll it up.

Decoction

A decoction of gooseberries, which can also be simply called compote, is used:

• as a mild analgesic and laxative for chronic constipation;
• with prolonged menopause and heavy menstrual bleeding;
• with a deficiency of vitamins, macro- and microelements;
• for metabolic disorders.

To prepare such a remedy, 1 tbsp is enough. l. Place well-washed berries in a saucepan, add a glass of hot water and boil over low heat for 10 minutes. The cooled and strained broth should be drunk in 4 doses during the day.

Juice

Gooseberry juice is traditionally drunk with honey. This mixture is recommended to be taken for:

• frequent bleeding and resulting anemia;
• skin rashes;
• poisoning of the body with salts of heavy metals;
• radiation sickness.

Today there are a thousand recipes for red gooseberries and their variations, since this berry is truly universal and can complement the taste of any dish. Moreover, by preparing a simple sauce from it you can not only add new shades to everyday food, but also benefit the body.

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Gooseberries in themselves are a delight for a gardener living in a harsh climate, and gooseberry jam, 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 grows wild throughout the middle zone, having escaped from human gardens.

There are a great many varieties of gooseberries, all kinds of colors, as well as sizes. Over time, the thorns become less and less on new varieties, there are also completely thornless bushes, I myself have two of these growing, and I make jam from them.

Gooseberries' own taste is very pleasant, refreshing, but there is practically no aroma of its own and this is quite a big disadvantage; the jam made from it practically does not smell of anything.

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

Well, first things first, let’s go as usual from simple to complex and gradually increase complexity!

To make jam, we need a basin, ideally a copper one, or a stainless steel pan with a thick bottom - that’s also good! 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 - this is a painstaking task.

Gooseberry jam with whole berries (simple recipe)

Indeed, this is the simplest recipe, but nevertheless it will turn out quite tasty!

• as many gooseberries as you can eat,
• mug on mug (that is, put a mug of sugar on a mug of sorted peeled gooseberries) for storage in a little cool place; for storage in a cold cellar, sugar can be reduced by a third.

We sort the berries, pinch off the stems and stems, 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 don’t have to prick them, this will not make the jam any less tasty.

In a large, wide saucepan with a thick bottom, intended for making jam, add sugar to the berries and put them in a cool place for a day, maybe in the refrigerator.

After a day, take out the pan and put it on low heat, bring to a boil and remove. Leave it on the table for 8-12 hours.

Bring to a boil again, let it cook for literally 5 minutes, skim off the foam when it cools. The jam is ready. After cooling completely, pour into dry, clean jars, cover with lids and into the cellar.

I’ll tell you a secret - if you sprinkle a couple of handfuls of cherries into this jam, your guests will rack their brains for a long time, wondering what is so delicious they are eating.

Recipe for cold gooseberry jam with orange without cooking

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

So as 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 the stems and spouts. Wash two store-bought oranges thoroughly with hot water. They don’t grow on me either, so I wash them too!

And then everything is simple - chop the oranges into 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 in a kilo of gooseberries and a kilo of sugar into the resulting homogeneous mixture. Set to 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:

All! Place the finished jam without cooking in dry, clean jars with lids and put them in the cellar, or at worst in the refrigerator. Why bad? Because you will have to fight off attempts by the whole family to steal the contents of these jars. And if they try, there will definitely be nothing left until 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 likes something sour. This is how my mother cooks; as she gets older, her sugar levels become high.

• gooseberries kilogram,
• sugar 600 grams.

Wash the berries, dry them on a towel, remove the tails and noses.

Place the berries in a saucepan and add sugar. Place in the refrigerator for a day.

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

After the third boil, immediately pour into dry, sterilized jars and seal. Cool upside down and 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 Tsarskoe there is one operation that is incredible in terms of labor costs, which I will tell you about in the next recipe, but for now, emerald jam!

• gooseberries 1 kg, always green, otherwise emerald won’t work, although you can probably try yellow,
• sugar 1.5 kg,
• young cherry shoots - green, the very tops along with leaves, a couple of good handfuls.

Preparation:

1. Wash the berries, remove the noses and tails, dry them, and 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 the liquid has evaporated by half. Let cool.
3. Carefully remove the boiled leaves from the pan and discard.
4. Pour gooseberries and sugar into the remaining liquid and place in the refrigerator for a day.
5. Place on low heat and bring to a boil, cook for three minutes. Remove and let sit for 12 hours.
6. Bring to a boil again, boil slightly and cool. During the cooling process, remove the foam. When cold, place into dry, clean jars and into a cold cellar.

The color will correspond to the name, the taste will be wonderful and unusual!

Winter preparations (a variety of tasty and simple recipes):

1. Pickled honey mushrooms

Delicious gooseberry jam with royal walnuts

Well, you and I, readers, have come to the jam that is jam to all jams! People call it differently, royal or royal. This does not change the essence; you can safely serve it at the table of all sorts of privileged persons. And then only on holidays, because a serious amount of work was put into it.

In my family, it has long been brewed from gooseberries of any color except green. Personally, I prefer rich 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 it also involves half a glass of walnuts, chopped into pieces slightly smaller than a berry, and where these nuts are placed.

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

And so the proportions and preparation are absolutely the same, but the result is stunning! Serve only for a friendly, spiritual 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 that will make jam or marmalade. It’s great in winter for a piece of bread for tea or for a bun, you know that big open pie with jam on top, covered with an intricate lattice.

• kilogram of gooseberries,
• kilogram of sugar.

Preparation:

Wash the berries, dry them and remove the stems and stems.

Grind through a meat grinder and add sugar.

Simmer over low heat for about half an hour.

Cool and put into jars when cold. Store in a cellar or refrigerator.

Delicious gooseberry jam for the winter - video recipe

It turns out to be an excellent preparation - you can actually eat it right after the jam has been melted. But save a couple of these desserts so you can enjoy the taste of summer on a winter day.

Enjoy your tea!

In custody advice and secret .

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

Well, that’s probably all about gooseberry jam. Don’t be afraid to experiment, you can try adding a little lemon with peel or a few mint leaves to the jam, the aroma will immediately appear. Fantasize and dare, everything is in your hands.

Gooseberries are a juicy berry with a pronounced taste and delicate aroma. A lot of different dishes are prepared from it; you can add it to the filling for dumplings, pies, make compotes, smoothies, jelly, jellies, syrups, jams and preserves. Gooseberries go well with other berries and spices.
Delicious gooseberry jam with whole berries is a great way to diversify your menu. In this case, fennel grains and cloves, as well as vanilla powder, are used to prepare it, which gives the finished dish a subtle oriental note. When this dessert is cooked, the delicate aroma spreads throughout the entire room.
Thanks to the gelling properties of gooseberries, the product has a dense, thick texture. It is easy to apply to bread and serves as an excellent filling for pies and buns.

TIME: 14 hours

Easy

Servings: 10

Ingredients

• gooseberries – 1.5 kg;
• cloves – 2-3 pcs.;
• fennel – 1/2 tsp;
• vanilla - a pinch;
• sugar – 1 kg;
• water – 200 ml.

Preparation

Pour purified water into a saucepan and add sugar.


Add the spices listed in the ingredients. You can add a few cardamom seeds or a cinnamon stick to suit your taste.


Place the pan on low heat and cook the syrup for 15-17 minutes from the moment it boils. Stir constantly to dissolve the sugar grains as much as possible.


Place pre-sorted and washed gooseberries into boiling liquid. Reduce heat to low and simmer for 10 minutes.

Try not to stir the mixture with a spoon so as not to damage the fruits. After cooking, allow the contents of the pan to cool. Then boil the jam two more times for 10 minutes, alternating with complete cooling. The total cooking time will be 30-35 minutes in three batches.


Pour the finished gooseberry jam with spices into dry containers, seal tightly, and store in a cool, dark place.

Helpful Tips:

• In order for the berries to retain their shape in jam made from whole gooseberries, you need to choose slightly unripe, dense and elastic fruits for harvesting.
• Don’t forget to tear off the stems and stems of the berries before cooking.
• Gooseberry varieties with pink, red or black berries are better suited for making jams and preserves; they have much more sweetness. If you want to get jam with a beautiful emerald hue, use only green fruits.
• Those who do not like spices can easily prepare jam without them using the above recipe. And if, on the contrary, you prefer various spicy aromas, then you can add cherry, currant and grape leaves, oregano sprigs, sliced ​​orange or lemon and nuts to this jam when cooking. In this case, it is better to place all the twigs and leaves in a gauze bag, which must be removed after cooking.
• Ideal options for combining gooseberries with other berries in a dessert would be raspberries, cherries, red or black currants.

Good morning, dear hostesses and owners! Here you will find the most popular recipes and important recommendations that will help you prepare gooseberry jam. From the simplest and traditional, to the exquisite royal or emerald.

By the way, has anyone by any chance calculated how many preparations can be made for the winter from ordinary gooseberries? It turns out that there is a lot. And the most diverse. Only jam amazes with a lot of varieties. And each has its own zest and attractive feature. They are united only by excellent taste and incredible aroma.

Let us also use the berries that are generous in the harvest to replenish our supplies. Let's 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 tricks, just like our grandmothers cooked. But the jam turns out very tasty, thick and rich.

1. The tails of berries are very convenient to trim with scissors; even manicure ones are great.
2. It is preferable to prepare gooseberry jam in an enamel container. If this is not possible, use stainless steel cookware with a thick bottom.
3. It is advisable to mix the berries with a wooden spatula.
4. In order for the jam to be well preserved, glass jars must be sterilized.
5. How to check jam for readiness. Drop onto a clean plate. If the drop does not spread, the jam is ready. No, that means it needs to be boiled some more. Use this verification method as a basis. Even when recipes indicate time, it’s all relative. And the stoves are different, and the amount of juice released by the berries is different. But you never know what other nuances there may be - and this is a time-tested method.
6. The amount of sugar can be adjusted in each specific case. If the berries are very sweet, you can naturally use less sugar.

We need to prepare the ingredients for traditional gooseberry jam

• Two kilograms of gooseberries
• Two kilograms of sugar
• Water 100 ml.

How to make jam

1. Wash the berries, sort them, cut off the stems.
2. Pour them into an enamel pan or bowl.
3. Add water.
4. Pour sugar into the mixture and stir with a wooden spatula.
5. Place on low heat.
6. Bring to a boil with frequent stirring. Don't forget about the foam, it needs to be removed
7. Cook over low heat for about 50 minutes. But start checking readiness after 30-35 minutes.
8. Pour hot into sterile jars, roll up or screw on the lids.
9. Cool at room temperature, then store.

The specified amount of ingredients yields 2.5 liters of the finished product.
This is how, without further ado, you can prepare a delicious dessert.

Five-minute gooseberry jam recipe

The berries are whole. The taste is refreshing. Smells like summer. This is how early ripening jam can be briefly described. Its beauty lies in the fact that the berries practically do not cook, but simmer for 5 minutes in hot syrup.

We will need a toothpick as an assistant. 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 doesn't take that long and isn't difficult at all. Varenitsa will reward you with its excellent taste, appearance and aroma.

Preparing the ingredients

• Gooseberries – 1 kg
• Granulated sugar – 1 kg
• Water – 250 ml.

Making jam

Easy, fast, delicious! Those who love whole berries in jam will especially like the jam.

The jam costs well due to the large 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”.

How to make gooseberry and orange jam

Magnificent jam and a real work of culinary art. Rich taste, delicate structure, extraordinary aroma. All its advantages are complemented by simplicity and speed of preparation.

Ingredients

• Gooseberries – 1 kilogram
• Sugar – 1 kilogram
• Medium oranges – 2 pcs.

Preparation

This jam will be nice to spread on a bun. You can't imagine a better sweet to go with hot tea. And pancakes and pancakes will not refuse such company.
Citrus notes can be enhanced by adding a little lemon. It is also twisted with zest. The taste of the jam will become even richer.

Recipe for making royal or emerald gooseberry jam

The jam received such a dignified name for its excellent taste, unusual color, and historical pedigree. An old legend says that Catherine the Second gave the cook an emerald ring for delicious green gooseberry jam.

Be that as it may, the jam is really decent. Why don’t we give the household members a royal treat?

For this we need

• A kilogram of gooseberries (it is better to choose large green berries)
• Sugar – kilogram and two hundred grams
• Cherry leaves - a couple of handfuls (20 grams by weight)
• Water – 400 ml.

1. Wash the gooseberries, trim the stems.
2. Make a cut on the side of each berry.
3. Then use a hairpin as an assistant and remove the seeds from the berries. They are no longer useful for jam, but you can use them in compote.
4. Set aside half the leaves. They will come in handy a little later.
5. Wash the remaining leaves.
6. Pour water into a saucepan, add leaves, and boil.
7. Reduce heat and simmer the broth for 2-3 minutes. Make sure it is green.
8. Now we need to pour the hot broth along with the leaves over our prepared berries.
9. Cool the mixture and leave it in a cool place for 10-12 hours, or overnight.
10. Pour the cold broth into a separate bowl, remove the leaves, and drain the berries in a colander.
11. Add sugar to the broth, stir, bring to a boil.
12. Place the berries in boiling syrup and set aside leaves.
13. Cook for 15-18 minutes. The gooseberries should become transparent.
14. After the gooseberries have become transparent, the fire must be turned off. And quickly put the jam directly in the pan into ice water. This is necessary in order to preserve the unusual color.
15. Place the cooled jam into sterile jars and roll up.

Not jam, but delicious! Cherry leaves will give it a tart, pleasant aroma.

Gooseberry jam with walnuts

No less regal delicacy. Food of the gods. And also the pride of the hostess. Not everyone will dare to take such a step.

Ingredients

• A kilogram of gooseberries (choose large and firm)
• One and a half kilograms of sugar
• One and a half glasses of water (200g glass)
• Walnuts. You need to estimate the quantity approximately. Imagine that you need to place a piece of nut in each berry.

Step-by-step preparation

1. Chop the nuts, lightly fry the kernels in a frying pan, and divide into small pieces.
2. Wash the berries, cut off the stems on both sides.
3. Make a cut on each side and remove the seeds. This can be done with an ordinary hairpin.
4. Stuff the berries with nut pieces.
5. Boil the syrup. Pour water into a saucepan, add sugar, bring to a boil. Cook for 10 minutes until the sugar is completely dissolved.
6. Pour hot syrup over the stuffed berries.
7. Bring the mixture to a boil, simmer for five minutes.
8. Set aside until completely cool. In terms of time, it could be night, or 9-10 o’clock.
9. Put on fire. Cook over low heat until done, which can be checked with a drop of jam. It shouldn't spread.
10. Send hot jam into sterile jars and screw on iron lids.

You have made wonderful jam. Respect and respect to you!

Recipe for gooseberry jam with oranges and lemons without cooking

This is a real gift for those with a sweet tooth. The taste of our native gooseberry is complemented and enriched by citrus fruits. The lack of heat treatment turns jam into a vitamin bomb.

Preparing a set of products

• Three kilograms of gooseberries
• Two lemons
• Three oranges
• Five kilograms of sugar.

How to make jam

1. Wash the gooseberries, trim the stems, dry the berries.
2. Oranges and lemons should be thoroughly washed with hot water and wiped with a paper towel.
3. Cut the citrus fruits into pieces, remove the seeds. Chop along with the zest.
4. Grind gooseberries and citrus fruits in a meat grinder.
5. Place the mixture in an enamel pan and cover with sugar.
6. Stir the jam well.
7. Set aside for a while and wait for the sugar to dissolve. Sometimes you need to stir to speed up the process.
8. Place the finished product in sterile jars and close with a nylon lid. Store in a cool place.

How to make gooseberry jam in a slow cooker

You can once again envy those who have a multicooker - you can make delicious gooseberry jam in it. Don’t stand at the hot stove, don’t waste time, and at the same time replenish your supplies for the winter. Some advantages.

What you need to prepare for jam

• Gooseberries – 700 gr.
• Sugar – 500 gr.

Step-by-step actions

1. First of all, let's prepare the jars and lids. Pour some water into the multicooker bowl. Place thoroughly washed jars (half liter jars are best) upside down and lower the lids directly into the water.
2. Turn on the “Steam” mode for half an hour.
3. While the container is sterilized, let's take care of the gooseberries. The berries need to be sorted, the stems trimmed with scissors, and washed thoroughly.
4. We take out the cans, drain the water, and wipe the bowl of the multicooker.
5. Place berries in a bowl and add sugar.
6. Leave it alone for 30 minutes - the berries should react to the presence of sugar and begin to release juice.
7. Now turn on the “Extinguishing” mode for 30 minutes. This regime involves the gradual dissolution of sugar. The jam boils in about 10 minutes. An important nuance is to not close the lid of the multicooker, otherwise the sweet liquid will run over the edge.
8. We remove the foam; it will actively begin to appear when the jam boils.
9. Stir occasionally with a wooden spatula.
10. When you turn off the device, take out the bowl, place it on the table, and let the jam cool in the same bowl.
11. Place the cooled jam in the slow cooker for the same “Stewing”, only set the time to 15 minutes.
12. Let it cool, set it to the “Stewing” program again, time 15 minutes. Thus, we cook the jam in three steps - once for 30 minutes, twice for 15 minutes.
13. Place the hot jam in a glass container and cover with an iron lid.

The jam turns out great! Not enough, though, just 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?

1. Do not increase the amount of ingredients. If it boils, it can escape and cause a lot of trouble.
2. You can cook it in one step, setting the “Stewing” program for an hour. But in three steps, in my opinion, the jam turns out better, and the berries don’t get so soft.

Have fun!