Gooseberry jam for the winter - 15 recipes for royal emerald jam

Gooseberries are considered one of the most popular Russian berries because they are easy to care for. The berry has a delicate sweet-sour taste and is filled with useful substances. It can positively influence most processes in the human body. If you want to preserve all the beneficial substances of the product, you should preserve it for the winter according to all the rules. The benefits of gooseberry jam will be greater if you do not boil it down.

Gooseberry jam is a low-calorie sweet, so you don’t have to worry about gaining extra pounds, but only if you eat it in moderation. Green or pink gooseberries are a unique berry, because even when they are cooked, the beneficial substances are not lost.

The finished jam can be eaten as soon as it has cooled slightly. No one forbids pouring sweets into jars and sending them to the cellar until winter. Be sure to carefully sterilize glass containers to preserve a piece of summer for the winter.

Gooseberry jam - royal and emerald jam for the winter

Many chefs call this delicate green gooseberry delicacy royal or emerald. The jam turns out surprisingly tasty, although it is prepared from a couple of ingredients. This recipe is a real find for those who want to prepare a sweet treat quickly. It can be used as the first jam in life, prepared by novice cooks.

Ingredients:

gooseberries – 1 kg;
sugar – 1 kg;
warm water – 200 ml.

If you like some sourness in the finished product, you can slightly reduce the amount of sugar. Remove the foam during the cooking process with a slotted spoon. If you leave it, the workpiece will deteriorate.

Cooking method:

Wash each gooseberry and cut in half. Make several punctures in each half using a toothpick or a wooden splinter.

Pour granulated sugar into an aluminum pan and pour water into it. Boil thick syrup, constantly stirring the mixture with a wooden spoon.

Place the gooseberries in the prepared sugar liquid and stir until smooth. Boil the mixture once and cook for 5-6 minutes.

Cool the jam completely, boil again after boiling for 2-3 minutes. Pour into prepared jars and seal.

The secret of emerald jam is simple; it lies in the use of exclusively green berries. Berries with yellow or pink flesh are not suitable. You should choose exclusively unripe fruits, since they are elastic and do not affect the taste of the finished dish. Whole gooseberries in clear syrup look beautiful, so there is no shame in serving the dessert on a holiday table.

Why sometimes nothing works out?

Royal gooseberry jam or emerald jam should be bright and translucent. Crystallization of it looks quite unpleasant if this happens. Usually this can only be seen when the dessert has completely cooled. According to experts, there are three preventable reasons why crystallization can occur.

Firstly, when the sugar and fruit begin to boil before all the sugar crystals have dissolved in the water.

Secondly, when the sugar has dissolved and the king's jam has reached a vigorous boiling stage, you do not wipe the edges of the pan with a clean sponge dipped in hot water. As sugar crystals stick to the edges of the pan and fall back into the boiling syrup, the largest ones accumulate and combine with others, increasing in size.

Thirdly, you should not stir the jam or sugar syrup too much. If you continuously stir boiling syrup, the sugar crystals break and immediately stick together again.

Fragrant gooseberry and orange jam for the winter through a meat grinder

The recipe for gooseberry jam through a meat grinder is unique in that it is easy to prepare. Orange gives the fruit and berry dessert a citrus flavor, emphasizing the natural taste of the berries. If you add a little citric acid to the jam when cooking it, its taste will be interesting.

Products for jam:

2 large oranges;
1 kg. red gooseberries;
600 gr. granulated sugar.

Citric acid can be replaced with lemon juice; at the same time, you can flavor the dessert using thickeners. If you use a natural thickener, you won’t have to cook it until thick for a long time. Before adding an orange to the dessert, the white film is removed from each slice to ensure homogeneity of the mass.

Preparation:

The berries should be washed in several waters and cleared of twigs and leaves. Grind the gooseberries together with the sugar.

Wash the orange peel with a brush, cut the oranges into slices. Pass the fruit through a meat grinder and mix thoroughly with the rest of the berry mass.

Place the jam on low heat and cook, stirring occasionally with a long spoon. Boil for an hour and pour into sterilized glass containers and close with lids.

Moderately sweet with orange notes, gooseberry and orange jam prepared according to this recipe will please everyone. A zesty, refreshing delicacy that helps effectively fight colds. Orange and gooseberries are loaded with vitamin C, which can support the immune system in winter. This unique delicacy attracts with its bright taste and citrus aroma.

Tsarskoe (royal) gooseberry jam with walnuts

Gooseberry jam can be prepared with the addition of nut kernels. The ideal royal delicacy is prepared from a small number of ingredients, but contains many substances that can strengthen the human immune system.

Ingredients:

2 200 gr. granulated sugar;
250 ml. water;
2,000 gr. seeded gooseberries;
10-15 cherry leaves;
1 lemon;
950-1,000 gr. walnuts.

To make the jam royal, you should choose dense, hard, unripe green gooseberries. The walnut is sure to fit easily into the berries, since it will slip out of them when cooked. If you don’t have time to stuff each berry, you can simply sprinkle the jam on them.

Cooking process:

Wash the gooseberries, remove the sepals and tails with a knife or tweezers. Cut one side of each berry and remove the seeds.

Pour granulated sugar (1,000 g) with water, cook the syrup over low heat, stirring until the grains of sand are completely dissolved.

Fry chopped walnuts in a dry frying pan until fragrant. Rub the cooled nuts with your hands to remove the husks.

Mix gooseberries with walnuts, pour boiling sugar syrup. Place the washed cherry leaves in a bowl of jam and let stand for 12 hours.

Strain the future dessert through a sieve, add another 500 grams of sugar to the syrup and boil. Squeeze the juice from the lemon and pour in a thin stream into the boiling syrup.

Boil the liquid for 5 minutes, periodically removing foam from the surface with a slotted spoon. Pour the resulting sugar syrup over the nut and berry mixture and let stand for 10 hours.

Strain the jam through a sieve again and add half a kilogram of granulated sugar. Boil until thick, and then pour in the rest of the ingredients.

Put the jam on the fire, boil with a divider until the gooseberries are soft. Place the resulting sweet dessert into sterilized jars and roll up the prepared lids.

Such a sweet delicacy will turn not only into an excellent treat, but also into a means to strengthen the immune system. Emerald gooseberry jam delights with an amazing combination of juicy gooseberry fruits and a spicy nutty aroma that is impossible to forget.

How to cook it at home?

You can use the simplest method, without additional additives. This is not a classic recipe for royal jam, but a lightweight one. In order to cook this delicacy, you will need the following ingredients:

900 g gooseberries, without branches and tails.
900 g - 1 kg granulated sugar.
600 ml water.

For every 450 grams of peeled berries, you need to take 300 ml of water. Place the gooseberries in water in a large, thick-walled saucepan. Bring to a boil, then cook briefly until the skin is soft - it will not soften after adding sugar.

Use 450-550 grams of sugar per 450 grams of berries. If you want to cook very hard, unripe gooseberries, take a larger quantity. Add sugar and stir over low heat until completely dissolved. If you start cooking the jam before it dissolves, it may crystallize during storage. Bring the berries in the syrup to a quick but steady boil at a temperature of 105 °C to 110 °C and keep on fire.

Meanwhile, wash the glass jars in hot, soapy water, then rinse well. Place them in a preheated oven at 160°C for about half an hour.

After about 15 minutes from the moment of boiling, your jam should become slightly more viscous and transparent. To check if it is ready, place a clean saucer in the freezer and cool thoroughly. Then, using a teaspoon, put a little jam syrup on it and leave until it cools completely. Then run your index finger over it. The syrup should have shrunk when the jam is ready. If it remains liquid and hardly reacts to pressure, continue cooking the jam for a few more minutes. Repeat the test as needed.

Then remove the top layer from the surface of the jam with a spoon. Pour the finished treat into prepared jars using a funnel. Cover the surface of the jam with sheets of wax paper or cling film and tie with string around the neck of the jar. Let it cool completely in this state. This will prevent condensation from accumulating under the lid, which can lead to mold. Then close the jars with sterilized lids.

Gooseberry jam with cherry leaves. The best recipe

Royal gooseberry jam can be successfully combined with cherry leaves. In this case, the preservation comes out fragrant and juicy, healthy and aromatic. The most important and most labor-intensive moment in making royal gooseberry jam is carefully removing the seeds from each berry.

We will need:

unripe gooseberries – 1,000 gr.;
granulated sugar – 1,500 gr.;
water – 375 ml;
cherry leaves – 21-25 pcs.

Before placing the confiture in jars, you can add star anise or cinnamon to it and boil the mass. You should add one or more flavoring agents, or do without them. Before placing the cherry leaves on the gooseberries, they must be thoroughly washed to remove debris and dust.

Cooking method:

Remove the washed berries from leaves and stems. Remove the seeds using a sharp skewer, cutting the gooseberries with a sharp knife on one side.
Rinse the berries thoroughly again and place in a bowl, layering with cherry leaves.
Pour in a small amount of water and set aside for 6 hours.
Drain the gooseberries in a colander and remove the leaves. Add sugar to the water specified in the recipe and stir.
Bring the syrup to a boil twice, stirring with a spoon, over low heat.
When the sugar syrup boils for the third time, add gooseberries to it.
Turn off the heat under the basin, mix thoroughly and wait 4 hours.
Boil the jam again, boil for 7 minutes, leave again for 5 hours. Repeat the procedure 2 more times, the last time sharply dip the bowl with the treat into cold water.
Place the cold mixture into sterilized jars and immediately roll up.

The jam according to the above recipe has a soft green hue and a dizzying aroma. It is recommended to remove the cherry leaves before pouring the sweet delicacy into jars. You can leave the herbs in the sugar syrup to add a zesty cherry note and make for an enjoyable tea party at home.

Spicy option

The classic recipe for this delicacy involves the use of cherry leaves. But you can make royal jam by adding bay leaves to it for a more interesting taste and aroma. You need the following:

600 grams of gooseberries, peeled and without stems.
600 grams of sugar.
3 fresh bay leaves.
Juice of one lemon.

Wash the gooseberries and leave to drain in a colander for 10 minutes. Place berries, sugar and bay leaves in a large heavy saucepan over medium heat. Gradually stirring, melt the sugar in the water. When it has completely dissolved, increase the heat and bring the jam to a vigorous boil.

Stir the syrup only occasionally when it is boiling. Continuous stirring will encourage crystallization, but do not allow the jam to overflow or burn. Skim off any foam from the surface.

Boil the royal jam for 20-25 minutes, its temperature should be 104-107 °C. These are ideal conditions for thickening. After this, remove the pan from the heat and immediately pour in the lemon juice and stir.

At this point, you should have sterilized jars prepared, into which you should immediately pour the hot jam. Cool the workpiece covered.

Thick gooseberry jam without cooking for the winter

The technology for preparing raw gooseberry jam is such that it can be stored all winter. It seems simple to prepare the fruits, chop them, mix them with granulated sugar and put them in the refrigerator, but this process differs in a number of nuances. If you rearrange or skip some steps, you will not be able to get the expected result. The resulting gooseberry jam is thick, since green berries contain natural pectin. You can additionally add strawberries, raspberries or wild strawberries to the berry mass for flavor.

List of ingredients:

red gooseberries – 1.5 kg;
sugar – 1.2 kg;
large orange – 2 pcs.

Before distributing raw gooseberry jam into prepared jars, you should ensure that the granulated sugar is completely dissolved. To prevent the finished sweet from turning sour, you need to pour a centimeter of granulated sugar into them before sealing the jars.

Cooking process:

Rinse the gooseberries with warm water, remove the stems from both sides and mince in small portions. Wash the oranges with soap, cut them in half and remove the seeds.

Cut the fruit into slices, including the peel, and grind through a meat grinder twice. Mix both masses with each other and with a small amount of granulated sugar (200 g).

After 5 minutes, add the rest of the sugar to the twisted berries. Mix thoroughly and wait 24 hours for the grains of sand to completely disperse.

Place in containers or sterilized jars and store in a cool place.

Before you prepare fresh jam, you should remember that it is natural. The product will be stored due to the large volume of granulated sugar, so you should not reduce it. It is recommended to eat the dessert immediately, since it can rarely be preserved for more than 12 months.

Gooseberry jam “Five Minute” without sterilization for the winter

The name “Five Minute” is applied to fruit and berry jam, which is cooked after boiling the mass for no more than 5 minutes. This heat treatment is enough to fill large berries with sugar syrup. With this cooking technology, the gooseberries are preserved, retaining all the beneficial substances.

Let's prepare the following ingredients:

600 gr. black currant;
600 gr. red gooseberries;
1 kg. Sahara.

Some people don’t like the sweetness of ready-made gooseberry jam, so they add sour additives in the form of lemon or blackcurrant. For the amount of gooseberries indicated in the recipe, it is enough to add ½ part of lemon or 600 grams. black currant varieties.

Step-by-step preparation:

Sprinkle the prepared berries with granulated sugar in layers. Gently mix the mixture, crushing the gooseberries and currants a little with a spoon.

Bring the berry mixture over low heat, stirring and removing foam. Allow the dessert to cool completely for several hours or overnight.

Bring the jam to a boil, let it simmer for a minute, shaking the pan occasionally. Repeat the cooling process, boil over low heat for 5 minutes.

Pour hot into prepared containers, sprinkle with a tablespoon of sugar. Preserve with suitable lids and wipe each jar with a wet rag.

This option for preparing a healthy sweet helps “lazy” housewives who do not like to cook the berry mass for a long time in hot weather. If you prepare “Five Minutes” according to the classic recipe, then it can be stored in the pantry at room temperature not exceeding +20˚.

A simple recipe with currants

Jam with the addition of currant fruits becomes a very beautiful shade. To preserve the emerald color of gooseberries, take the white variety.

Ingredients:

1 kg gooseberries
0.3 kg currants
Water – 250 ml
1.8 kg sugar

We wash the gooseberries and clean them of all excess.

We wash the currants and place them in a sieve.

Prepare sugar syrup. Add sugar to water and boil until it dissolves.

Place gooseberries and currants into this sweet hot mass.

Let it boil and cook for 5 minutes. Then cool for 6 hours and boil again for 5 minutes. And you can seal it in jars.

Recipe for gooseberry jam with banana for the winter without cooking

Gooseberry jam can be boiled or ground with a large amount of sugar. In any case, it will remain healthy, since it retains many vitamins and nutrients. It is best to mix gooseberries with ripe bananas, but do not cook them, because heat treatment will ruin their taste and aroma.

To prepare, let's prepare:

3 bananas;
1 500 gr. gooseberries;
500 gr. granulated sugar.

It is imperative to remove branches and spouts from each gooseberry, because the finished delicacy, otherwise, will turn out to be rough and will not be stored well. Sweet jam comes only from bright red or black gooseberries, but green berries also go well with bananas.

Cooking steps:

Peel the bananas, and remove the gooseberries from leaves and other debris.
Wash the berries and dry on a paper towel.
Blend the gooseberries in a blender, then add sugar and repeat the process.
Beat the mixture together with the banana pieces until smooth.
Distribute into sterilized jars and screw on the lids.

Banana gives the dessert sweetness and satiety due to the fact that it contains potassium and magnesium. This unique jam can be stored well all winter if you boil the mixture a little. The vitamins will not be lost from the preparation, but you will be able to enjoy the interesting taste for at least 1 year.

Why is jam called royal?

This stunning dessert was highly respected by Empress Catherine the Great.
Rising at dawn, Catherine busied herself with the sovereign's affairs. One day, the empress saw an old woman chasing a chicken through the window. After inquiring, I learned that the poor woman was coming to the palace to see her grandson-cook. He then gave the grandmother the chicken that had escaped from the knapsack.

Catherine took pity on the old woman and ordered that she give her a chicken every day, only with a bat. So that with her cackling she does not interfere with the resolution of state affairs.

The grateful old woman made gooseberry jam. And that jam was emerald. The juice is a tear, the berries are precious stones. The Great Empress liked the delicacy.

She called the cook and gave her grandmother a ring with an emerald, the size of a gooseberry. In the cook's family, the ring was carefully kept and the royal favor was always remembered. The royal dessert, beloved by Catherine, began to be cooked at court.

Classic royal seedless gooseberry jam

Tsar's gooseberry jam has an emerald hue and excellent taste. One jar contains many useful substances, so you don’t need to be lazy and pick the fabulous berries. The delicacy comes out fragrant, tender, light, because all the seeds are carefully removed from the gooseberries.

List of ingredients:

granulated sugar – 1,500 gr.;
cherry leaves – 20 pcs.;
hot water – 3 tbsp.;
gooseberries without seeds – 1,000 gr.

Experts strongly do not recommend using aluminum containers. The fact is that contact destroys the vitamins contained in gooseberries.

Preparation:

Wash the gooseberries, place in a sieve, remove the stems and seeds.

Pour half the cherry leaves with water and boil for 5-7 minutes.

Place gooseberry peels into the cherry broth, cool and place in the refrigerator for 24 hours.

Strain through a fine sieve and remove leaves.

Pour 2 cups of broth into a separate container. Dissolve granulated sugar in the remaining liquid, boiling it for 5 minutes.

Dip the gooseberries into the syrup, simmer them over low heat for no more than 15 minutes, stirring occasionally with a wooden spatula.

Place the remaining fresh cherry leaves in the jam and roll into glass containers pasteurized in the oven.

Aromatic jam enriched with vitamins never sits in the cellar or pantry. Preservation prepared according to all the rules goes perfectly with fragrant tea. Thick gooseberry jam will be an ideal filling for pie, pancake, pies.

How to cook?

When to pick gooseberries for royal jam? You want unripe green berries that have already grown in size and contain a lot of juice, but remain firm and sour. If you see that they have reached the indicated stage of maturity, it’s time to collect them for jam.

The most time-consuming part of the job is peeling the gooseberries. From each berry you need to cut off the tails and cut out the seeds. It is convenient to do this as follows: make a cut along the berry and use a small spoon (the tip of the handle) to select seeds from each half, without tearing the fruit completely.

After this, you need to make the base for the syrup: add cherry leaves, most of them (50 pieces), to the water. Turn the heat to high and heat until boiling.

Pour the resulting syrup over the berries and cool to room temperature. Then you should place them in a cool place for several hours, preferably overnight.

After this, pour two glasses of syrup into another container, the rest can be thrown away along with the leaves. Add 7 cups of sugar to the prepared liquid. Place the pan on the fire and bring to a boil. Add gooseberries.

Bring to a boil again and cook over medium heat for 15 minutes (exactly). Five minutes before the end of cooking, add the reserved 10 cherry leaves. Turn off the stove, cool and put the jam into glass jars, covering them with lids. Royal gooseberry jam with cherry leaves is ready.

A simple recipe for gooseberry jam with raspberries and black currants

From suitable fruits and berries you can make aromatic jam, which is usually called assorted. An ideal combination would be a dessert based on raspberries, gooseberries, and black currants, as they are aromatic. Sweet and sour currants add piquancy to the jam, and juicy raspberries give it a jelly-like appearance and increased thickness.

Ingredients:

raspberries – 500 g;
red currant – 500 g;
black currant – 500 g;
2 oranges;
500 gr. red gooseberries;
2,000 gr. granulated sugar.

To cook assorted gooseberries to taste, you need to understand that the dark red variety of gooseberries will be sweeter than the green ones. The proportions of berries that are placed in dessert can significantly affect the taste of the finished dish. You can add blackberries to the pan for an interesting flavor.

Cooking method:

Sort all the berries and rinse under running water. Remove the pulp from the orange and cut it into small pieces.

Place the berry mix in a large saucepan and puree using an immersion blender. Mix the mixture with granulated sugar and simmer over low heat for 15 minutes.

Allow the jam to cool completely and repeat the cooking process two more times. After this, distribute the dessert among the prepared jars and close.

A soft mass can be obtained by rubbing hot jam through a sieve or passing through a meat grinder. You can make jam with slices of candied fruit if you cook it without covering it with a lid. The boiled dessert is stored for a long time in the basement, but only at a temperature of 5 degrees above zero.

Gooseberry jam with lemon and mint for the winter through a meat grinder

Gooseberry jam with lemon is a real masterpiece, because dense gooseberries are buried in honey syrup. You need to understand the benefits of gooseberry jam before you roll up at least one jar of the delicacy. The fact is that the dessert contains essential oils and ascorbic acid, which have a beneficial effect on human immunity. If you add not only lemon, but also mint to the jam, you will get a delicate delicacy that is filled with healing properties.

List of ingredients for cooking:

3 lemons;
1 kg. gooseberries;
5 kg. granulated sugar.

Only large and ripe gooseberries are used to prepare the dessert. A large lemon should be tasted before adding it to the pan, as the sour taste will ruin the jam.

Preparation:

Remove the stems and ends from the washed gooseberries.
Remove any bruised or soft berries as they will spoil the finished dish.
Cut off the ends, empty and dry areas of the lemon.
Cut into quarters, remove seeds and tough fibers.
Pass the gooseberries and lemon through a meat grinder with the most fine mesh or puree with a blender.
You need to make sure that the mass falls into the bowl with sugar.
Mix the jam thoroughly with a plastic spoon and leave at room temperature for 6 hours.
Pour the prepared berry mass into glass jars and close with screw caps.

Gooseberry jam with lemon takes a long time to prepare, but the long process is rewarded with a delicate texture and aroma. The sweet dessert can be boiled or rolled raw; it can stand all winter in a cold, dark place. The jelly-like mass is suitable for layering pies, pastries, and adding to cocktails.

Strawberry option

Of course, classic royal jam means a delicacy made from green gooseberries. But you can add other berries. For example, make royal jam from strawberries and gooseberries.

For this you will need:

2 cups gooseberries;
a quarter glass of water;
8 glasses of strawberries;
4 cups sugar;
a quarter glass of fresh lemon juice.

Wash the gooseberries and place them in a pan of water. Cover and bring to a boil, stirring gently until all the berries float to the surface. Pass half the berries through a sieve, making a puree. Discard skins, stems and seeds. Remove the seeds from the remaining berries by hand.

Gently wash the strawberries and rinse well. Mash two-thirds of the berries into a puree or pass through a sieve. Combine strawberry and gooseberry puree, remaining whole berries, sugar and lemon juice in a large saucepan. Bring to a boil, stirring constantly until the sugar dissolves.

Boil until the mixture reaches a jelly consistency. This will take about 20 minutes. Remove from heat and place in sterilized jars.

Gooseberry and apricot jam recipe

The sweetness of apricots and the sour taste of gooseberries make the dessert juicy and savory. The end result is a tasty and aromatic delicacy in which you can find pieces of orange fruit. Apricots in delicate jelly will never fall apart, but will not crunch on your teeth.

We will need:

apricot halves – 1,500 gr.;
sugar – 1,200 gr.;
red gooseberries – 1,000 gr.;
water (optional) – 3-4 tbsp. l.

To make the jam sunny, you should use green gooseberries. If you want to get ruby or burgundy jam, red berries are ground.

Cooking process:

Place the apricots in the pan with the wells facing up and sprinkle with granulated sugar in layers. Place aside and wait until the fruit releases its juice.

Place the apricot mass on low heat, add peeled and washed gooseberries to it. Cook the jam for 20 minutes from the moment it boils, carefully moving it away from the sides of the pan.

Wait until the treat is ready, and then put it in prepared jars and roll it up.

The calorie content of gooseberry jam is low, but it turns out incredibly beautiful and bright. This apricot-gooseberry delicacy is simple to prepare, and both adults and children will love it. Dessert can be topped with cheesecakes, pancakes, toast and vanilla ice cream.

Classic gooseberry jam recipe

Gooseberry jam for the winter - a classic recipe
There are several recipes for gooseberry-based jam. The classic recipe for gooseberry jam is quite simple. Based on the step-by-step recipe with photos, even a novice housewife can handle preparing the delicacy.

Cooking method

Using an extremely simple set of ingredients, you can make excellent gooseberry jam. At the same time, the level of culinary skill of the cook may be quite low.

You should start by preparing the berries. Select the gooseberries, wash them and trim the stems with scissors.

Wash the gooseberries, trim the tails

The prepared berries are transferred to a deep pan or basin. The gooseberry is completely filled with water. The liquid should cover it completely.

Fill the berries with water

Place the resulting mixture on low heat and boil. The jam should reach boiling point. At the same time, it is advisable to stir it systematically with a wooden spatula or spoon.

Put the fruits on the fire

When the future gooseberry jam can be brought to a boil, you will need to pour sugar into it and mix thoroughly.

Add sugar and mix

The jam is brought to a boil again. The foam that forms on the surface must be removed from the syrup. Next, the workpiece is removed from the heat.

Bring to a boil again and remove from heat

Cool the gooseberry jam and pour into previously prepared jars.

Pour gooseberry jam into jars

On a note! If you want to get gooseberry jam in the form of a tender but rich jam, then the berries can be rubbed through a sieve. This, among other things, will allow you to get rid of the seeds.

How to properly cook gooseberry jam for the winter. Simple recipe

The easiest way to preserve nutrients in gooseberries is to make beautiful and clear jam from the berries. You can cook this aromatic delicacy with the addition of an apple, because this fruit fills gooseberry jam with tartness and juiciness.

To prepare you will need:

red apple – 10 pcs.;
gooseberries – 1 kg;
sugar – 2 kg.

You can add green or red gooseberries to the dessert, including overripe ones. If you add unripe berries to the jam, the taste of the finished delicacy will change dramatically.

Cooking process:

Wash the gooseberries, remove leaves and stalks. Dry the berries on a towel.
Cut the apples into crescent-shaped pieces, removing the core in advance.
Blanch the apple slices in boiling water for 5-7 minutes, rinse them under running cold water.
Add sugar to the apple broth and boil.
Pour the resulting syrup over the gooseberries and apples and let stand for 3 hours.
Boil, cook for 10 minutes, removing the foam with a slotted spoon, and leave until morning.
Boil the jam a second time for 10 minutes after boiling.
Pour the cooled mass into sterilized containers and roll up.

All housewives can make royal gooseberry jam according to the classic recipe, but it can sparkle with new colors if you add juicy apple pulp to it. Freshly picked berries are ideal; they should be the same size. Gooseberries are high in pectin, so thick jam made from them can be stored in the pantry.

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!

Frozen gooseberry jam with kiwi and lemon

Exotic kiwi will give gooseberry jam an unusual texture and dizzying aroma, emerald hue with black dots. This dessert is not only tender, but also healthy, since the acidity of kiwi allows you to preserve all the beneficial substances found in gooseberries for a long time.

List of ingredients:

1500 gr. red frozen gooseberries;
4 kiwi fruits;
1 lemon;
2,000 gr. Sahara.

To prevent the gooseberry peel from bursting during cooking and for the sugar-based syrup to penetrate better into each berry, it needs to be pricked with a splinter or a needle. A strong kiwi fruit is suitable for harvesting so that its pieces do not spread apart after heat treatment. If you do not remove the foam from the dessert while it is cooking, the delicacy will become cloudy.

Cooking method:

Peel the kiwi, wash the gooseberries and remove the branches.
Grind the berries and kiwi through a meat grinder with a fine attachment.
Add lemon juice.
Mix the resulting mixture with sugar until smooth.
Stirring with a spoon, cook over low heat until thick, 40 minutes, removing foam.
Place into jars and cover with sterilized lids while hot.

Gooseberries are characterized by increased juiciness, so they will have to be cooked much longer. Frozen gooseberry and kiwi jam is a unique dessert that can be served with tea on a slice of bread as a sweet sandwich. You can make a healthy and nutritious fruit drink for your baby from jelly based on berries and kiwi. You can pour the liquid dessert over ice cream, or use it as a filling in a pie with gooseberry jam.

Emerald with kiwi

Kiwi will give a green tint to the jam, and will also add an unusual sourness. To my taste, this recipe can also be called royal, because it did not become boring with its ordinariness.

Ingredients:

Gooseberries - 1.5 kg,
Kiwi - 4 pcs.
Sugar kg/kg. 2 kg

Preparation

We peel the kiwi from the skin.

Wash the gooseberries, sort them, cutting off the branches.

Mix berries and kiwi in a meat grinder.

Now it’s the turn of granulated sugar, which goes to the berries. Turn on moderate heat and cook until liquid consistency without any inclusions of crystals.

Collect the foam, stir constantly and wait for the mass to thicken.

This may take 40 minutes. After cooling it will become even thicker.

10 nuances of cooking

So, the more cherry leaves you have and the greener the gooseberry, the more emerald it will be. Cherry decoction has a rich herbal color; when boiled for a long time, it turns brown.
The longer the gooseberries lie in the cherry broth, the greener the berries will be.
To keep the fruits intact, use the proofing technique (five minutes) and pierce the peel of each fruit with a toothpick.
To preserve its integrity, the berries can be poured into jars when they have cooled, so they will not be damaged by a slotted spoon or ladle and will remain elastic, transparent and sugared.
By adding cherry leaves, the aroma of the delicacy is very spicy and no additives are needed.
If you grind fruits through a meat grinder, then use a large grate, otherwise it will be difficult to twist the berries.
To preserve vitamins, cook the jam for no more than 10 minutes over moderate heat.
You and I know that pathogenic microorganisms love sour and sweet environments, so we make sure to sterilize the jars.
If the jam seems watery to you, then feel free to reduce the amount of water for the syrup by half.
Do not greatly reduce the amount of sugar, because the berry mass, especially if it has not been boiled, can quickly turn sour.

This delicacy will not be a shame to soak up pancakes or a couple of pancakes, and you can also add it to ice cream.

Proven recipe for gooseberry jam in a slow cooker

You can make gooseberry jam using a simple recipe in a slow cooker. The dessert has a pleasant sweet and sour taste, it can be stored in the pantry, does not sour and is not covered with a layer of sugar. It is worth noting that you cannot place a lot of berries in the bowl of the magic pot, so it is used to boil a couple of half-liter jars of the delicacy.

Ingredients:

1 kg. large gooseberries;
700-800 gr. granulated sugar;
2-3 thin slices of lemon;
1/3 tsp. ground cinnamon.

If you choose a gooseberry variety with a thick skin, you will have to cover it with sugar and leave it for 12 hours. In order to get thick jam, it is cooked in a slow cooker with the lid open to quickly evaporate the liquid. Do not fill the bowl with more than 1/3 of the ingredients, otherwise the contents will leak out.

Cooking steps:

Remove the stems from the prepared gooseberries.
Finely chop the lemon slices with zest with a knife.
Place the berries in a multicooker bowl, sprinkle them with lemon shavings and cinnamon.
Add granulated sugar and shake several times.
Place the bowl in the multicooker, set the “Stewing” or “Baking” mode, depending on the technical characteristics of the unit.
Cook the jam for 1 hour 30 minutes with the liquid jam lid closed, stirring with a plastic spoon.
Roll up into prepared container.

Jam in a slow cooker turns out to be more liquid, unlike jam cooked in the traditional way. Gooseberries have a dense structure and therefore do not absorb sugar well, but in this case such a problem does not arise. With constant slight heating provided by the device, the berries are evenly soaked in sugar, and after the signal they can be placed in glass containers.

Red gooseberry recipe

Royal red gooseberry jam is one of the best preparations for the winter. Gooseberries are a very unusual delicacy and are widely available in our latitudes.

It has gained great popularity for its taste.

Fragrant, sweet and sour, rich in vitamins, this jam quickly disappears from the shelves!

Portions: 5
Cooking time: 12 hours

Ingredients:

Gooseberries (red variety) – 1 kg.
Sugar – granulated – 1 kg.
Water – 1 tbsp.

Cooking process:

Wash the gooseberries with running water, let them dry slightly and place them in a blender bowl to grind until pureed.
Transfer the gooseberry puree into a saucepan and sprinkle granulated sugar on top. Cover with a towel or other cloth and leave in a warm place for half an hour. This is necessary so that the berries release juice and the sugar dissolves slightly.
Now add a glass of water and place the pan on the stove. When the mixture begins to boil, reduce the heat and simmer for another 10 minutes.
Leave the pan for several hours until the mixture cools down. Then put it on the stove again and boil for 15 minutes after boiling.
All that remains is to distribute our jam into jars and seal them with metal lids. We wait for the jam to cool and move the jam to a cool room.

Bon appetit!