Gooseberry jam recipes from ripe berries. Recipe for making royal or emerald gooseberry jam

Gooseberries are a very popular berry in our country. It contains very a large number of vitamins and nutrients.

Be sure to prepare several jars of gooseberry jam for the winter.

There are many options for making gooseberry jam. On this page you will find recipes for gooseberry jam for the winter.

To make gooseberry jam according to this recipe, you will need the following ingredients:

Gooseberries – 1 kilogram.
Peeled walnuts – 1 cup.
Sugar – 1.5 kilograms.
Water – 2 glasses.
Cherry leaves – 10 pieces.

Cooking process:

To make jam according to this recipe, it is best to pick not quite ripe gooseberries. It is better to choose more berries. They are much easier to handle. Prepare the gooseberries - select, wash well, dry and remove seeds.
Place the berries in a bowl in layers, laying each layer with cherry leaves.
Fill in cold water and leave to settle for 8-9 hours.
After the berries have steeped, drain all the water. Place a piece of walnut in each berry. The most convenient way to do this is with a pin.
Make syrup from sugar and water. Then add the gooseberries and boil for 3-5 minutes.
Let the syrup cool and you can roll it into jars.

Video recipe.

Photo: Emerald gooseberry jam for the winter

To prepare gooseberry jam for the winter this recipe you will need:

Large, green gooseberries - 6 cups.
Water – 3 glasses.
Sugar – 5 cups.

Select, wash and dry the berries very carefully.
Very carefully, with the edge of a knife, cut each berry and remove the seeds.
Place the prepared gooseberries in a container and place each layer cherry leaves. Fill with water and leave overnight.
In the morning, drain the water, leaving only a little cooking liquid.
Boil syrup from water and sugar, then dip the berries in it.
After 3-4 minutes, remove from heat. Can be rolled into jars.

Video.

Five minutes: gooseberry jam for the winter.

Five-minute jam - very convenient recipe. It cooks very quickly, and the taste is excellent. To prepare Five Minute gooseberry jam for the winter, you need the following ingredients:

Berries - 3 cups.
Sugar – 3 cups.
Water – 0.5 cups of water.

Cooking process:

Rinse and peel the berries. Dry well.
Prepare syrup from sugar and water.
Then you need to pour the gooseberries into the syrup, bring to a boil, but do not boil. Cover and heat for 5 minutes.
Can be rolled into jars.

Video.

Recipe: Gooseberry jam with walnuts.

You can make gooseberry jam with walnuts for the winter. The jam according to this recipe has a very unique and interesting taste.

Gooseberries – 1 kilogram.
Sugar – 1 kilogram.
Walnuts – 200-250 grams.
Water – 1 glass.

Preparation:

Wash, peel and dry the gooseberries well.
Remove shells and skins from the nuts.
Make syrup using sugar and water.
Add nuts to the syrup, and after another 3 minutes, add berries.
Bring to a boil and cook for 3-4 minutes.
Remove from heat, cool and can be rolled into jars.

Video.

Gooseberry jam with lemon for the winter.

Very delicious jam Gooseberries are made with lemon. It is prepared without cooking.

To prepare you will need:

Gooseberries - 3 cups.
Half a lemon, including peel.
Sugar – 3 cups.

Process for making jam:

Prepare the berries.
Then grind the gooseberries and lemon through a meat grinder.
Add sugar to the puree and let it dissolve completely. Mix everything thoroughly.
Place in jars, cover plastic cover and store in the refrigerator.

Video.

Recipe: gooseberry jam according to an old recipe.

Making jam according to this recipe is quite labor-intensive, but the dessert turns out quite tasty.

Ingredients:

Gooseberries – 1 kilogram.
Sugar – 2 kilograms.
Grape leaves - a small handful.
Vinegar – 1 glass.

Preparation:

First, prepare the berries: sort, wash, peel and dry.
Also wash and dry the grape leaves.
IN clay pot Lay gooseberries and grape leaves in layers. Pour in vinegar.
Place in the oven at 100-120 degrees for 1 night.
Remove the gooseberries from the pot, wash with running water and dry well.
Boil syrup from sugar and 1 liter of water.
The syrup must be boiled for 5 minutes and then poured over the berries.
Leave the jam for 24 hours, drain all the syrup.
Boil the syrup again and pour over the berries.
This procedure is repeated for 5 days. Then you can roll it into jars.

Video.

Recipe for gooseberry jam with banana.

A very simple recipe for gooseberry jam for the winter. It turns out very tasty. To prepare you will need:

Gooseberries - 3 cups.
Bananas – 2 pieces.
Sugar – 2 cups.

Preparation:

Prepare the berries - wash, peel and dry.
Peel the bananas and cut into small slices.
Boil syrup from 2 cups of sugar. Cook for no more than 3-5 minutes.
Pour gooseberries into it.
After 1-2 minutes - banana slices. Stir.
Cook for 2 minutes.
Can be rolled into jars.

Video.

Photo: Gooseberry jam with cherries

Very tasty gooseberry jam is made with cherries. To prepare you need:

Gooseberries – 1 kilogram.
Cherry – 1 kilogram.
Sugar – 1.5 kilograms.

Preparation:

Prepare the cherries. Wash and remove seeds.
Prepare the gooseberries. Wash and dry.
Rub all the berries in a meat grinder and add sugar.
Let stand for 3-4 hours.
Boil for 5 minutes, cool and roll into jars.

Video.

Gooseberry jam for the winter with oranges.

To make gooseberry and orange jam you will need the following ingredients:

Gooseberries - 1 kilogram.
Sugar - 1 kilogram.
Orange - 1 piece.

Process for making jam:

Prepare the berries. Rinse and dry.
Mix gooseberries with sugar in an enamel bowl.
Pass through a meat grinder along with the orange.
Pour the jam into sterile jars and sprinkle sugar on top. Close the lid.

You can even store this jam in the refrigerator.

Video.

A simple recipe for gooseberry jam.

Making gooseberry jam for the winter using this recipe is very simple. To do this you will need:

Gooseberries - 1 kilogram.
Sugar - 1.3 kilograms.
Vanilla powder.

Preparation:

First, let's prepare the berries. Clean, wash. Each berry must be pierced and held in cold water within 5-8 hours.
Prepare sugar syrup. For 2 glasses of water we take 1.3 kilograms of sugar. Bring to a boil and wait for the sugar to completely dissolve.
Pour sugar syrup over the berries and let it brew for 4-5 hours.
Then put on the fire and bring to a boil. Leave again for 4-5 hours. We repeat this procedure 2-3 times.
After this, we pack the jam into jars.

Photo recipe

This recipe is made without cooking, all vitamins are preserved.

Ingredients:

Gooseberries - 1 kilogram..
Sugar - 1.5 kilograms.

Preparation:

First of all, we prepare the berries - wash, peel, sort and place on a sieve to drain all the water.
We pass the gooseberries through a meat grinder. Add sugar and mix.
Roll into jars and sprinkle a small layer of sugar on top.

Rinse the berries thoroughly in plenty of water, peel, sort, place in a sieve, sieve or colander, and let the water drain well. Then pass the gooseberries through a meat grinder or chop in food processor, add sugar, mix and place in glass jars.

It is not recommended to seal hermetically with metal lids. Store in a cool place.

Gooseberries are not only very tasty, but also incredibly healthy fruit possessing in truth unique composition. Trace elements, vitamins, minerals and valuable substances contained in this emerald beauty have a beneficial effect on organs gastrointestinal tract and normalize metabolism, save from allergies, anemia and constipation, remove toxins and radioactive elements. Once you learn how to make gooseberry jam, you will always prepare this wonderful dessert for the winter and delight your loved ones with luxurious sweetness.

Gooseberry jam: recipes with photos

For cooking, you can use gooseberries of any color and combine the berries with other types of fruits, citrus fruits and even nuts. This will allow you to create original and unusual flavor combinations, unlike traditional types jams that you are used to.

Gooseberry and lemon jam

Required ingredients:

Gooseberries – 1 kg
Ripe lemon – 2 pieces (large)
Granulated sugar – 1.5 kg

How to make jam:

Wash the gooseberries well and trim the stems with scissors. Rinse the lemons under running water, cut into small pieces and carefully select all the seeds. Then pass the berries through a meat grinder first, and then the citrus fruit. Add sugar to the resulting mass and mix very well.

Place the container with the future jam on medium heat and cook for 10 minutes. Then turn off the gas, cover the semi-finished product with a lid and leave for 4-5 hours.

After this time, boil continuously stirring for another 10 minutes, spread the gooseberry jam with lemon into sterile jars and seal iron lids.

Advice: Before making gooseberry jam, remove all seeds from the berries. To do this, each fruit must be carefully cut and using dessert spoon or the most ordinary lady's hairpin, carefully remove the seeds. This process will take a lot of time, but finished product It will turn out very tender and will melt in your mouth like marmalade.

You don't even need to cook this delicious jam.

Ingredients:

Black gooseberries – 1 kg
Sugar – 600 gr

Carefully wash the fruits, remove all stems and leaves, spread them in one layer on a kitchen towel and let dry. Then place the berries in a deep container, cover with sugar and rub with a masher with holes, designed for mashed potatoes. Mix the mixture thoroughly and make sure that the granulated sugar is completely dissolved.

Place the finished product in sterile jars, close the lids and place in the refrigerator. If the volume of gooseberries is very large, you can boil it in a copper or enamel basin for about 5 minutes and then roll it up. A dessert processed in this way will last for 2 to 3 years without spoiling.

To make this aromatic and tasty gooseberry jam you will need:

Red gooseberries – 1 kg
Fresh gooseberry leaves – 10-15 pcs.

For the syrup:

Sugar – 1.2 kg
Water – 1 tbsp

How to make jam: procedure

Wash the berries well and cut off the stems. Place together with the leaves in a deep container and fill with water so that the products are completely covered with liquid. Leave in this state for 2 hours.

Then drain all the water, remove the leaves and pour in sugar syrup, previously boiled for 5 minutes. Set aside for half an hour and then bring to readiness over medium heat. The mass should acquire a pleasant thickness. Then put the whole gooseberry jam into jars and roll up.

Advice: If you plan to boil the whole berries, then take slightly unripe gooseberries with thick skin. Overripe berries under the influence high temperature will disintegrate and the finished product will look unsightly.

Ingredients:

Gooseberries – 3 kg
Currants – 1 kg
Sugar – 4 kg

How to make gooseberry jam: detailed instructions

Carefully sort the berries, remove stems and stems, wash and leave to dry on a linen towel. Pass through a meat grinder or grind in a blender. Then transfer the fruit mass into a large bowl, add sugar and put on low heat. Stirring constantly, cook until boiling.

As soon as the first bubbles appear on the surface, remove from the stove and cool. in a natural way. The next day, repeat the procedure, and on the third day, bring to a boil, place in sterilized jars and close with metal lids.

Advice: To ensure that the berries do not lose their bright, emerald hue during processing, it is recommended to soak them in water for several hours room temperature along with freshly picked cherry leaves.

A royal treat - this is what gooseberry jam is often called. The photo recipe says that for cooking you will need:

Green gooseberries – 1 kg
Sugar – 1.5 kg
Water – 2 tbsp
Cherry leaves – 5-7 pcs.

Remove very dense, slightly unripe berries from stalks and sepals, wash under running water and place in a deep container, alternating with layers of cherry leaves. Fill everything with cool boiled water and leave for 5-6 hours. Then drain in a colander and let the water drain.
Boil syrup from sugar and 2 glasses of water.

When it boils, carefully add whole berries, turn it off immediately and leave to cool for 3-4 hours. Then bring to a boil again, let it cool again and boil a third time. Finally, place into sterile jars and close with lids.

Raspberry jam with gooseberries

Ingredients:

Raspberries – 250 gr
Gooseberries – 1 kg
Sugar – 1 kg

Sort the gooseberries, remove the stems, wash well, prick each berry with a needle, add 750 grams of sugar and let stand until the juice is released. Grind the raspberries and the remaining sugar in a blender or grind through a kitchen sieve and add to the container with the gooseberries. Place over low heat, bring to a boil and cook for 5 to 7 minutes.

Place while hot into prepared sterile jars and seal with boiled lids. Store in the refrigerator or cool place.

Gooseberry jam: video instructions on how to prepare

2017-04-27

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

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

Everyone, young and old, and even ancient old women with the strongest nerves took part in the hours-long action. Only they could make jam from ripened gooseberries with walnuts.

Real emerald gooseberry jam - an old recipe

Preparatory process

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

The jam was made from “shaggy” gooseberries with pubescent berries, which were called “English” (I don’t know the correct name or not, but that’s what they called it) and small, bright green, fragrant “rootless” gooseberries - the best thing was made from it. just the right jam.

The meditative process began with carefully sorting the berries from adhering leaves, twigs, debris and malicious forest stink bugs, perfectly camouflaged among the green fruits.

Then the “tails” and dry “spouts” were removed. This is still some fun! Young ladies plucked off dry corollas with their nails, older ladies cut off the excess “good” with scissors. Then the children excitedly pierced the most small fruits a special device that today would be called “ kitchen gadget» — wine cork with many sewing needles stuck into her body.

At the same time, someone was preparing a decoction of cherry leaves. The number of leaves per liter of water is about two good handfuls. In order for the broth to turn out to be a thick green color, it should be boiled for no more than 2-3 minutes (otherwise it will turn red!).

As usual made emerald jam in St. Petersburg

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

The prepared berries were placed in ice water for half an hour, then thrown onto a sieve, placed in a basin and poured with the prepared syrup. Since gooseberries were collected not by buckets, but by buckets, they cooked them very “tricky” - in four steps.

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

After the required time, the berries were removed from the syrup and a quarter of the remaining sugar (250g) was added to it. Bring the syrup to a boil, cook for 10 minutes, pour in the gooseberries again, repeat the procedure of cooling in ice water and soaking again.

This was repeated twice more, each time adding 250 g of sugar to the syrup. The final cooking of the future jam was done together with the berries before testing it into a ball (so that it would not spread on the saucer). Ready gooseberry jam immediately cooled in a basin of ice water.

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

The emerald wealth was packaged in sterile dry jars, with a circle of parchment soaked in vodka placed on each one. Or better yet, alcohol. Covered with sterile lacquered lids, rolled up and stored in a cool place until use.

If you be patient and repeat exactly technological process, then you will get real emerald or, as it is also called, malachite jam - the greatest pride of the hostess Middle zone, making a lot of preparations for the winter.

Gooseberry jam - recipes

The simplest jam

Ingredients

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

How to cook

Wash the gooseberries, cut off the “tails” and “spouts”, add half the sugar and leave overnight.
In the morning, stir the mixture, add the remaining sugar, and leave for 8 hours.
After the required time has passed, stir the mixture and cook with constant stirring until tender.
Make a test - if a drop of jam does not spread over the saucer, then it is ready.
Quickly pack the boiling jam into sterile jars, cover with boiled lids, and cool.
You can store this jam even at room temperature!

Comment
Only ripe gooseberries are suitable for cooking - they do not need to be pierced or cut.

Gooseberries with oranges

Ingredients

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

How to cook

Prepare the gooseberries using the above method, wash the orange with a brush, place in Apple vinegar, Rinse.
Grind the gooseberries and oranges along with the zest through a meat grinder or chop in any way convenient for you (combine, chopper, blender).
Add sugar to the resulting puree, mix and leave for 5-6 hours. During this time, stir the mixture several times.
Place the container with the berries over low heat and bring to a boil.
Cook the jam for 15 minutes, pack it into prepared sterile jars, and seal with boiled lids.
Wish
Be sure to prepare it for the winter! The jam is perfect amazing aroma- a mixture of summer and Christmas.
On a note
Lemon and gooseberry jam is prepared in the same way.

Tsar's or royal gooseberry jam

Today, it’s a rare housewife who makes quintals of jam for the winter. Many people prepare mainly five-minute jams and use various gelling agents to quickly “thicken” the jam. I call such preparations lazy. They have a reason, but it’s still worth making a couple of jars of royal jam with walnuts from not too ripe (but not green) gooseberries using the old long-lasting technology. This jam is also called “royal”.

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

Ingredients

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

Cooking technology

Blackcurrant jam

Ingredients

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

How to cook

Sort the currant berries, clean them of debris, leaves, twigs, wash them, crush them with a masher, add water so that it does not reach the top layer of the berries. Bring the mass to 100°C, cook until soft, rub through a colander with small holes or a sieve.
Sort the gooseberries, cut off the stems and dried “antennae”.
Weigh the resulting broth, add sugar to it (taking into account the mass of the prepared gooseberries). Boil the syrup.
Pour syrup over gooseberries. Bring the mixture to a boil, skim off the foam, and allow 8-10 hours to cool and soak. Heat again and leave to cool for another 7-8 hours. Bring to a boil for the third time, cook over low heat, stirring, for about 4-5 minutes.
Pour into sterile dry jars, roll up, turn over, cover with something warm, and cool.
On loan
Regular and rhfcysq gooseberries are suitable for cooking.
This recipe makes excellent raspberry and gooseberry jam.

Cherry and gooseberry jam

Ingredients

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

How to cook

Prepared cherries (washed, freed from stalks and seeds), fall asleep granulated sugar. After a while, the juice will be released, now mix the contents. Remove the cherries, now you need to heat the liquid to 100°C, boil for 5 minutes, add the cherry and gooseberry syrup (prepared as above).
Cook in three batches, like currant and gooseberry jam.
Pack in pre-washed and sterilized dry jars and roll up.
On a note
Cherries contain little pectin, and in “company” with gooseberries you can get absolutely amazing, aromatic and thick jam from them

Slowly we reached the end of our meeting today. I have given you my favorite recipes for jam made from gooseberries, which are underestimated by many. Prepare assorted gooseberry jam with any berries that ripen at the same time as it. If you have questions about how to do this more efficiently and better - write, I will certainly answer everyone!

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

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

A big request to all of you - please share your recipes in in social networks and please leave your comments. I will be very grateful to you.
I hope I won't disappear for so long again. My health, which had deteriorated sharply more than a month ago, is slowly returning to normal. I really want to create and delight you with interesting stories and recipes.
Always yours Irina.
I continue to introduce you to my favorite performers.
Caro Emerald - I Belong To You

Hello, friends!

Now the time has come to talk to us again about one rather amazing delicacy. It can truly be attributed to royal treats, because it looks very cool, and it looks like an emerald. And what a taste, it’s simply fantastic. All these descriptions characterize gooseberry jam. Which I propose to cook today.

I won’t say that you need to have some kind of super abilities so that such preparations for the winter do not upset you, but nevertheless without detailed descriptions there's no way around it. Because there are quite a lot of recipes. I suggest taking the most best options from my collection. Feel free to choose any recipe you like and create for your health.

I would like to note that the cooking technology for gooseberry jam can be completely different. This may be an option that involves cooking the delicacy in several batches; there are recipes without cooking. And of course, various kinds of assorted dishes, where various fruits and other berries are added to the composition. For example, it could be red or black currants, raspberries, peaches, oranges, kiwi, etc. Therefore, the color will ultimately depend on many components; it can be from amber-golden to pale and bright light green.

But, for the majority, of course, everyone’s favorite color is emerald, and such jam is made without any additives or thickeners, such as gelatin or pectin. Although, if you wish, you can add more to make the consistency even thicker. As you might have guessed, only green ripe berries are taken.

Many people prefer to cook until dark; of course, only black or red gooseberries can give such a shade. And such a recipe is rightfully called imperial.

Well, let's start, friends, as usual, according to tradition, with classic recipe. Using this technology, the jam turns out to be jelly-like, but you can also make it a little liquid, depending on how much time you spend preparing it.

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

Probably any housewife, even if she is just starting out or already an avid one, dreams that the process of preparing any culinary masterpiece was simple and timely. The royal recipe says that such a magnificent emerald gooseberry jam can be prepared with two different ways, the first most accessible one, will be outlined right now. And the second one is a little more complicated, but it is more interesting - with cherry leaves, you will see further in the note.

I would like to note that this is exactly the kind of dessert you will get from green berries; other varieties, such as red or black fruits, will not work; they will make the same thing. delicious treat, but they will not show the shade you need in the jar.

We will need:

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

Stages:

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

Interesting! You are aware that gooseberries are related to kiwi. Can you imagine, that’s why it somehow reminded me of this fruit. Who would have thought.

After removing the dried perianth, rinse the berry under the tap. In principle, this procedure can be done at the beginning. Wash off all germs and bugs, as well as remove unnecessary sticks or twigs that accidentally got in.

2. Next, according to the plan, sterilize glass containers with a nominal value of 0.5 or 1 liter, do not take any more, this is not advisable. Nobody makes such preparations in 3 liter bottles. Besides, it's not convenient. Because it’s more convenient to store a small jar, and anyway, I took it out, ate it, and went back to the cellar for a new treat.

In a small deep container, preferably take a pan with a thick bottom or enamel basin, pour in drinking water and bring it to bubbles. Pour in lemon juice and green fruits, cook for about 15 minutes over low heat from the moment it boils. Stir frequently to prevent anything from sticking to the sides of the pan.

On a note! Lemon juice acts as a preservative and helps prevent the berries from turning sour and moldy. Plus, it will perfectly help fix the resulting color, which is no less important.

3. Next you have to add granulated sugar. Since the fruits are not very sour, the proportions of sugar will, as always, be the most common, that is, 1 to 1. Stir and cook in sugar syrup 10 minutes more.

4. You will see that the jam will begin to acquire the consistency you need and, of course, the shade. You can cook a little longer, but do not forget to stir with a wooden spoon so that nothing sticks. And keep in mind that after cooling, the delicacy will become even thicker. So, don’t overcook it, 30-40 minutes at most.

When hot, pour the aromatic treat into clean, sterile jars, which you first wash first. baking soda, and then hold them over steam. Or use another method that you know, such as in the oven or microwave.

The lids are also thoroughly boiled in water for 10-15 minutes, and then put them on the jars and roll them up as tightly as possible with a special key. Let cool completely to room temperature. And then take it to an insulated balcony, or somewhere cool. Good luck!

Gooseberry jam with orange and lemon - an awesome recipe without cooking

Who doesn’t like getting a jar of vitamins in the middle of winter? It is imperative to make such preparations, all because the jam is obtained using this cooking method alive, it is prepared in a cold way. Do you think this is how and how this is possible. Yes, just like with, you can quickly and easily make such preparations, that is, save the berries in fresh. And most importantly, they will not undergo heat treatment.

Honestly, this recipe should be one of your favorites. cookbook. After all, he is or belongs to the category of healthy and healthy food. Especially when there is a blizzard outside and colds As you approach, a couple of spoons of such a powerful “potion” will become your reliable assistant.

And all because, in addition to gooseberries, we will use fruits such as lemon and orange. You can get by with just one citrus fruit. But, if you combine these two ingredients at once, it will be absolutely great. Because charge your body with vitamin C for long time, and this will indicate that your immunity is not afraid of any epidemics. So take care in advance, and in general, eating such food is a pleasure! So, what are you waiting for, go ahead and sing.

We will need:

gooseberries (any variety) - 1 kg
sugar - 1 kg
orange - 1 pc.
lemon - 1 pc.
or you can take 2 oranges or 2 lemons

Stages:

1. Ripe and juicy, preferably choose fleshy ones, wash in water. Then remove the black nose from each specimen. If this is not done immediately, then ready dish They will float like specks. Appearance will definitely be ruined.

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

3. Orange and lemon, or one ingredient, you don’t have to take two of them at once, pour boiling water over them and cut into pieces along with the peel. Pass the slices through a meat grinder or chop with a blender.

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

Wow! In this form, the berries can be frozen; for this, use special plastic containers or freezing bags for ice. The result is a treat in the form of pureed berries with sugar, rich in ascorbic acid.

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

Take half-liter jars and roll them under a metal lid. To be safe, you can put a spoonful of sugar on top of the jam, and only then close the jar. Store in a cellar or, best of all, in the refrigerator, the main thing is to keep it out of direct sunlight. Happy discoveries, friends!

Five-minute gooseberry recipe - the simplest recipe

There is nothing better than making all sorts of goodies for your loved ones. And what exactly is the problem, because you can make such jam at home in literally 5 minutes. And today you can taste it while drinking tea, for example, spreading it on crispy bread. Or maybe fry a dozen, ah-ha, decide for yourself.

I like this recipe for its accessibility; I generally cook any berries this way. Moreover, I do not add any flavorings or preservatives, the water in the ingredients will do its job, it will help the mass turn into a jelly-like consistency. The one you will fall in love with the first time. I don’t know how to explain this, but it’s as if magic is happening, although no special actions are performed here.

We will need:

gooseberries - 4 tbsp.
water - 0.5 tbsp.
sugar - 4 tbsp.

Stages:

3. By the way, before I forget, sterilize the jars, I like to keep them over steam. I used a container with holes that came with my multicooker. Boil the lids.

4. So, as soon as the berries boil, add granulated sugar and stir. Simmer on the fire for about 5-15 minutes, and then turn off and remove from the stove. Pack into glass bottles and secure with twist or nylon caps. Store in a cool, but frost-free place.

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

Be sure to prepare or, using this method. You will be completely pleasantly shocked by this ruby color.

Thick gooseberry jam for the winter with whole berries

Dear subscribers, I am sharing with you another original and wonderful option. I attribute it to recipes - everything is brilliantly simple. It turns out something like jam, but only better, because in confiture the berries are always ground, but here you are supposed to crush them, but only one part, and leave the other intact.

Plus, take red berries, because they hold the very same the required form ball. Plus, the zhelfix will act as a thickener, and for a piquancy, take and add cinnamon. It will turn out above all praise, read and remember faster.

On a note. From this amount of products you will get 3 full jars of 0.5 liters each.

We will need:

gooseberries – 1000 g
sugar - 1000 g
Zhelfix - sachet about 20 g
cinnamon optional - 2 tsp

Stages:

1. Before you begin, complete next action. Wash the gooseberries and remove the dry stem at the ends. This is easy to do with regular kitchen scissors. When you do this, be careful, those berries that are smaller or slightly crushed, put them in a separate bowl. Puree them using an electric immersion mixer.

2. Once the porridge-like mass is ready, add non-crushed fruits to it, I think you already understood everything yourself, how cool it will look in a jar, you can already notice the dense consistency. Place an iron bowl on the stove and set the heat to low.

3. Before the mixture boils, be careful and stir so that the puree does not burn to the walls of the dish. Meanwhile, mix sugar (2 tbsp) in a glass with a thickener in the form of gelfix.

4. And then mix with berry jam, but so that no clots form. Bring the mixture to active boiling. After that, add the remaining sand and cinnamon.

Wow! Can you imagine what a fabulous addition, cinnamon and gooseberries, that will make this dish even tastier, fantastically savory and beautiful!

5. Cook for 3 minutes after boiling. It turns out that as soon as the sugar grains dissolve, turn it off immediately. Take it glass containers and pour this delicious treat over them. Cover with lids and seal tightly.

Please note that the dishes must be clean. Then turn the jars upside down and put them in a fur coat, let them cool and after 24 hours put them in the cellar for storage.

Royal or emerald gooseberry jam

Well, again we are on the threshold of the very popular recipe, which should not only please you, but also slightly upset you. The fact is that this dessert is eaten in 5 minutes, imagine, as soon as you open the jar, it’s already gone.

We will need:

green gooseberries - 0.5 kg
sugar - 0.7 kg
cherry leaves
water - 50 ml
cherry tree leaves - twig

Stages:

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

2. While the gooseberry is enjoying the water treatments, in the meantime, do sweet syrup. Combine sugar (350 g) and water in a saucepan and boil the liquid. Then pour it over the berries. And plus put a sprig of cherry on top, you can pick it off and throw in the leaves. Bring to a boil and cook for 6 minutes. Then cool and leave overnight.

3. In the morning, using a slotted spoon, remove the berries into another container, and add the remaining 350 g of granulated sugar into the syrup and boil for 5-6 minutes. Then add the boiled berries again and let it simmer for a couple of minutes until the liquid becomes clear. Cool to room temperature and then boil again for 15 minutes. This turns out to be 3 passes.

4. Pour the still hot delicacy into jars and cover with lids, sign the date of production and store in the refrigerator or pantry. Don't forget to leave it in a cup to taste the product. Bon appetit!

Recipe for green gooseberry jam through a meat grinder

This option is economical, all because it uses gelfix, so the proportions of sugar will be half as much. This is very cool because it is more useful. If you're chasing healthy eating, then choose this miracle without hesitation.

We will need:

gooseberries (can be frozen) - 0.5 kg
zhelfix - 0.5 sachet (read the instructions on the package)
sugar - 250 g

Stages:

1. Take unripe green gooseberry and wash it in running water. Grind in a meat grinder into this raw porridge. The color and taste resembles kiwi and banana jam.

2. Mix a bag of jellyfix with two tablespoons of sugar; half a pack is enough for half a kilo of berries. Stir and puree.

3. Place on the fire and bring to a boil. Stir gently so that the gelfix dissolves, and the sugar will help it distribute more quickly throughout the mass. Wait for the jam to boil and voila, add the remaining 250 g of granulated sugar and cook after boiling for 3 minutes, skimming off the foam with a spoon.

The mixture will become a little runny and the jam will thicken when it cools completely.

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

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

How to make royal jam with cherry leaves and gooseberries

This jam turns out like amber, its attractive appearance will smite anyone. What an aroma and taste! Super! You need to see this in reality and try it with a big spoon). This step by step video The instructions will help you understand everything and not make mistakes during the cooking process.

Be sure to look carefully, and then begin the process of witchcraft.

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

I’ll say right away that this option is not easy, you will have to be patient and persevering. Although, if you take a minimum of ingredients, the time will fly by unnoticed and you won’t be the least bit tired of the work. After all, such activities should only bring joy. And the end result is delight.

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

By the way, you can replace it with almonds, but I haven’t tried that.

We will need:

gooseberries - 1 kg
walnut – 110 g
sugar - 1 kg
water - 500 ml
star anise - 1 pc.

Stages:

1. Soak the gooseberries in a basin so that all specks and dirt are washed off. Shake in a colander to drain excess moisture into the sink. Then you will need to remove the dark, dry ponytails with scissors. But what lies ahead is painstaking work. You will need to carefully extract the pulp from each berry, being careful not to damage it.

Nothing difficult! To do this beautifully, you need to make a cut in each berry with a knife; if you cut it too short, it will not be convenient to squeeze out the core from the opposite side. In any case, get used to it.

2. Walnuts peel off the hard shell and chop into small pieces. In this case, only nucleoli are needed.

3. Now all that remains is to stuff each berry element, look how cute and tempting the fruits look.

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

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

5. Next, as always, pour everything hot into sterile jars, screw on self-tightening iron lids and throw on a sheet or blanket so that the jam cools gradually. Store in a cool place and where it is dark.

And for the laziest, by the way, there is an option with nuts, but they are simply added to the cup, and not to each berry, and are also boiled in 3-4 batches for 5 minutes after boiling. Enjoy it for your health. It turns out delicious too!

Seedless gooseberry and currant jam

This dish is quite unusual and at the same time piquant: if you combine two berries at once, you can take red or black currants. The result is a duet that will please both a child and an adult.

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

We will need:

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

Stages:

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

2. Then grind all the fruits in a deep blender cup, so the knives will also grind the seeds, and not a trace will remain of them. You can, if you approach the matter so fundamentally, grind this mass through a strainer and squeeze it out, then you probably won’t see any seeds.

3. After the puree is obtained, add granulated sugar immediately. If you have time, stir and let stand for 2 hours to release the juice.

Then place on the stove, add water and simmer until the grains are completely dissolved over medium heat. Then boil for another 5-10 minutes. Next, leave to stand for 5-6 hours, then repeat the procedure (bring to a boil and cook for 10 minutes) and add a sprig of mint for an unexpected refreshing taste.

4. You will get jam that is ready for use. You can pour it into a vase and eat it, or roll it up in a jar for the winter under a metal lid using a seaming machine. Bon appetit!

How to make emerald jam in a slow cooker

Gooseberry jam, like absolutely any jam, can be prepared right at your dacha if you have a miracle thing called a multicooker on hand. Even if you have never met her before, rest assured that you will soon become friends.

In addition, the bowl is comfortable and deep, which is a huge plus. Take your favorite Polaris or Redmond multicooker and get creative.

We will need:

gooseberries - 1 kg
sugar - 1 kg
water - 200 ml
agar-agar - 1 tbsp, dilute it in 50 ml of water

Stages:

1. Wash the fruits and tear off the tails. Place the berries in a bowl, add sugar and pour water, select the appropriate “Jam” mode, time - 2 hours. And click "Start".

2. After this time, the treat will be ready; stir once an hour with the spoon that came with the appliance. Then add a spoonful of agar-agar, which is diluted in some water. Stir the hot jam until the agar disperses evenly.

3. What a miracle happened! Just look. Thanks to agar, the jam will gel after cooling. Pour into jars and roll under the lid. The jam, as you can see, has not changed its color, this is due to the fact that in the slow cooker the food does not bubble or actively boil, but simmers at a temperature of 100 degrees.

You get three floors liter jars and 300 grams in a vase for tasting. Enjoy your tea!

Well, that's all for me. I am finishing writing this short post. I hope you will easily and without difficulty master this skill and make a lot of gooseberry jam and roll it into jars. So that later in the cold you can open and remember the wonderful moments of summer.

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

Sincerely, Ekaterina Mantsurova

In Russia, this berry has always been valued and planted in every garden or summer cottage. In the Old Church Slavonic language there is such a word - “bersen”, it is translated as gooseberry. People loved the fruits of this shrub so much that they named the embankment in its honor - Bersenovskaya. And this is not without reason. The fact is that delicious berry has the property of removing radiation from the body, and thanks to some of the microelements it contains, it protects against premature aging.

Preliminary preparation of berries

First of all, all harvested berries from gooseberry bushes must be sorted and washed under cool running water. At this time, rotten and disease-affected fruits, as well as those that are too soft, are discarded. In addition, during the sorting process, all tails are cut off.

It should be noted that each cooking method implies its own level of ripeness of the berries.

For example, for “Royal” or “Emerald” jam, the fruits must be collected in a semi-ripe state, while they are still green. In other recipes, the ripeness and softness of the berries is important.

Gooseberry jam recipes

There are a great many recipes and methods for making gooseberry jam. Each housewife experiments in her own way, adding new ingredients, changing proportions, and so on. But there are also recipes that are considered classics, have long been liked by many and have become the most popular.

You can also make some changes to their composition, for example, adding fruit or lemon for sourness. The proportions indicated in each recipe are calculated for 1 kilogram of berries.

Tsar's jam

It was the gooseberry dessert prepared according to the recipe described below that Stalin loved so much. Tsarskoe, or as it is also called Royal jam prepared from large unripe fruits. First, the pulp is removed from each berry, then the shell is filled with finely crushed walnuts.

Ingredients used:

Gooseberries – 1 kg.

Granulated sugar – one and a half kg.

Walnuts – 180-220 grams.

Recipe:

It is recommended to grind the pulp and seeds that were originally removed from the berries through a sieve and discard all remaining seeds so as not to spoil the consistency of the jam. Pour into the resulting mass specified quantity granulated sugar and put on water bath until the last ingredient is completely dissolved.

Then when berry puree It’s already ready, add berries stuffed with nuts to it, put everything on the stove and wait for it to boil. Then cool and repeat this cooking 5 more times until the jam acquires a beautiful emerald hue.

When using red gooseberries ready-made jam will have an amber color.

Emerald

This jam should not be confused with the prepared “Royally” jam - they are not used for Emerald walnuts, however, the rest of the recipes are similar.

Ingredients:

Dense large berries green gooseberries - one kilogram.

Water – one and a half glasses.

Cooking method:

The water should be put on fire, then granulated sugar should be poured into it and boiled until syrup is formed. Prick the berries with a fork or toothpick - this will allow them to release juice and remain intact, and pour the resulting boiling mixture over it for 5 hours. After the specified time has expired, the syrup must be drained, boiled and poured over the fruit again. After another 5 hours, it is necessary to bring all the jam along with the berries to a boil for 10 minutes.

Gooseberry and orange

Ingredients:

Gooseberries - 1 kilogram.

Granulated sugar – 1.2 kilograms.

Orange – two large ones.

We remove the seeds from the citrus fruits and grind the citrus fruits along with the zest in a blender, food processor or meat grinder. Sprinkle the resulting mass with granulated sugar, put it on the stove and boil for 10 minutes. Then cool for 5 hours and boil again for 10 minutes. After this, pour the jam into the prepared glass jars.

Gooseberry with cherry leaves

Ingredients for cooking:

Fruits – one kg.
Granulated sugar – 1.3 kilograms.
Water – one and a half glasses.
Cherry tree leaves - 20-25 pieces.

We pierce each berry with a toothpick and fill it with water for about 8 hours. After this, drain the water, place all the prepared cherry leaves in it, add granulated sugar and bring to a boil over the fire. Next, remove the leaves, filter the syrup and let it cool.

Then boil the syrup again, add the berries to it and keep it on the fire for 5-7 minutes. Remove from heat, cool, boil for 10 minutes and pour into glass jars. In the end it turns out beautiful jam with cherry flavor.

Fructose jam

A recipe intended for people with diabetes or on a diet.

Ingredients:

Gooseberry fruits – 1 kg.
Fructose – 1 kilogram.

Recipe:

Each berry needs to be pierced so that it releases its juice and covered with fructose for a couple of hours. Then add a small amount of boiling water, put on fire and boil the jam for approximately 8-12 minutes. Then remove the dessert from the heat and cool. Repeat the process 3 times and pour into jars.

Classic

Ingredients:

Berries - one kilogram.
Granulated sugar - half a glass.

Preparation:

Prick the berries with a toothpick, add water and wait until they boil. Add granulated sugar, stir and boil for about half an hour. After this time, remove from heat, leave for 3 hours and repeat boiling. The jam can be poured into jars for further storage.

Gooseberry jam “Pyatiminutka”

“Five Minute” is a simplified recipe that will certainly appeal to those who do not have the opportunity to spend a lot of time making jam.

Ingredients:

Berries - one kg.
Granulated sugar – one kilogram.
Water - two glasses.

In order to reduce the cooking time and do everything quickly, the gooseberries must first be soaked overnight with two glasses of water. In the morning, add sugar and boil everything for 4-7 minutes at maximum heat. Afterwards, the jam can be poured into jars for storage.

Gooseberry jam

Compared to jam, jam has a thicker consistency. To prepare it, choose only ripe fruits with thick skin. There are also a very large number of recipes, but the simplest and most common among all is “Classic”. You can diversify it at your discretion, add orange, currants, kiwi, mint leaves and so on.

You can choose the fruits of any variety of gooseberries.

Ingredients:

Gooseberry fruits - one kilogram.
Granulated sugar – one kilogram.
Water – 80 milliliters.

Step-by-step cooking process:

Place the washed gooseberries in a saucepan, basin or any other suitable container with water, cover with a lid and put on fire. After 4-7 minutes, the berries should soften. At this point, the fruits need to be removed from the pan and rubbed through a sieve.

Place the resulting mass back into the pan, cover with granulated sugar and place on the stove. Stirring continuously, wait for the jam to boil, skim off the foam, and then reduce the heat to low. So you should continue to cook the berry mass for half an hour. The resulting dessert can be poured into jars for subsequent storage for the winter.

A few minutes before the jam is completely cooked, add a small amount of citric acid or juice.

From a wide variety of options for preparing gooseberry desserts, every housewife will be able to find a recipe that meets the requirements for storage, consistency and possible flavor shades.