The title of royal gooseberry jam is given according to merit.

This berry is full of magnesium, iron, vitamin C and potassium, it is useful for vascular diseases and for the prevention of the entire circulatory system. But most importantly, the delicacy is extremely tasty. There are several interpretations of royal jam.

Gooseberry jam royal Emerald

Sometimes this jam is also called emerald jam, since unripe berries are needed to make it. But at the same time, the gooseberry must be first-class - whole and dense berries. We take products in such quantities:

• Berries - 1 can (1 l);
• Granulated sugar - 1 liter jar;
• Water - 0.4 l.

The first step is to sort and sort the berries. We wash the best gooseberries and carefully cut the tails and stalks from each berry. It is convenient to do this with the help of nail scissors. Next, rinse it again and pierce each berry with a toothpick in several places. Yes, there are a lot of troubles with this jam, but that's why it is royal.

Now you need to prepare the sweet syrup for the royal emerald gooseberry jam. For this we take an enamel pan and bring water to a boil in it. Then we dissolve sugar in it. Pour the gooseberries with boiling syrup and leave for 5 hours. After the time has elapsed, the syrup from the berries is again poured into a saucepan and boiled again. Now pour the berries for the second time and leave to infuse.

After another 5 hours, we boil the syrup for the third time and already with the berries we send it to boil on the stove after boiling for about 15 minutes. Then we lay out the boiling jam in the jars. They need to be rinsed and sterilized in advance. Roll up the jars with delicacies and set them aside until they cool completely, turning them upside down.

Tsar's gooseberry jam with cherry leaves

Cherry leaves give the delicacy a special aroma and taste. To make jam with them you need to take:

• Gooseberry - 1 kg;
• 2-3 branches of cherry leaves;
• 2 tbsp. water;
• 1.5 kg of sugar.

This amount of ingredients will be spent on the preparation of about 3 jars of half a liter. The berries also need to be sorted, rinsed well so that extremely perfect berries remain. Gooseberries can also be deseeded by making partial cuts and removing the core with a hairpin or special aluminum wire with a loop.

After that, rinse the gooseberries again and pour into a saucepan. We also wash the cherry leaves for the royal gooseberry jam and transfer them with berries. The leaves not only add a special flavor, but also preserve the emerald green hue of the jam. Leave the ingredients filled with water to infuse for 5-6 hours.

Then we pour the water into a separate bowl, and put the gooseberries in a colander. Prepare syrup with infused water - you will need 2 tbsp. for 1 kg of berries. To do this, add sugar to the saucepan with the broth and send the container to the fire. Bring the syrup to a boil at medium temperature, stirring the sugar crystals in the process. When it boils, you need to boil for about 5 minutes over low heat.

Dip the berries into the boiling syrup and insist them for about 3-4 hours. We repeat this procedure several times until the jam is ready. Approximately this will take 3-4 boils for 5 minutes. It takes about 4 hours to cool down after each boil. That's it, the treat is ready for clogging or tea drinking.

Royal gooseberry jam with walnuts

Even more useful, and also with a special twist, you can make royal gooseberry jam with the addition of walnuts. For the recipe you will need:

• Gooseberry - 1 kg;
• Nuts to taste;
• Sugar - 1.5 kg.

Berries for this recipe are taken large of the same variety and color, preferably green. We wash the gooseberries and get rid of the tails and skin. For the last procedure, you need to cut the berry on the side with a knife and squeeze out its contents, leaving the skins intact. We grind the peeled gooseberries through a sieve, getting rid of the seeds as well. We send the mass to the stove in a water bath, adding sugar.

Heat the puree until all the sugar is dissolved. Then in the remaining skins from the berries, you need to "pack" pieces of walnuts. The stuffed gooseberry is dipped in the prepared syrup. We boil the "stuffed" berries for 5 minutes in several approaches. After each cooking, you need to cool the mass. The result is an amazing royal emerald jam.

Tsar's gooseberry jam with vodka

The gooseberry cherry leaf jam recipe can be modified slightly by adding vodka to the ingredients. For cooking we take:

• Berries - 1 kg;
• Cherry leaves - 100 g;
• 1 tsp citric acid;
• Granulated sugar - 1 kg;
• Vodka - 50 ml;
• Vanilla - ½ tsp;
• 5 tbsp. water.

We wash the berries and cut off their tails. In order for the consistency of the jam to come out homogeneous and pleasant to the taste, you need to remove the seeds from the berries. Fill the treated gooseberries with cold water for 6 hours. Now we drain the water. We also rinse the cherry leaves, then placing them in a saucepan.

We also fill in 5 tbsp. water and send it to the stove, turning on medium heat. Add citric acid to the container to add sourness to the dish. When the water boils, boil for 5 minutes and remove from heat. We discard the leaves in a colander, and pour sugar into the broth. We put the broth on the stove again and boil until all the sugar crystals dissolve.

Now it's time for vodka, which we pour into the boiling broth together with vanilla, mixing well. Pour the prepared syrup to the berries and leave for 15 minutes, then pour it back into a saucepan and boil for another 10 minutes, when the mass boils. After boiling the berries, lay out the finished jam in jars and roll up. Tsar's gooseberry jam with vodka is ready! We remove the delicacy to be stored in the cellar, and in winter we enjoy an amazing and delicious dessert.

Gooseberry jam in a slow cooker

Today, home helpers can cook almost anything. Even gooseberry jam is easy to make in a multicooker. For this you need to take:

• Berries - 0.7 kg;
• Sugar - 0.8 kg;
• Water - 600 ml.

Any multicooker with the function "jam" or "multi-cook" is suitable for the preparation of delicacies. Next, you need to weigh the main ingredients and measure the water so that the amount exactly matches the one stated in the recipe. Gooseberries are poured with cold water for half an hour to "soak" the berries from dark spots, dirt and plaque.

We clean the soaked gooseberries from the plaque and cut off the tails from it, after which each berry is cut into two halves. Now you need to prepare the syrup. To do this, in a multicooker bowl, sugar is poured with boiled or purified water and set to the "multi-cook" mode. The syrup preparation time is 5 minutes, and the temperature is 160 ° C.

During this time, the sugar crystals will completely dissolve, and the water will boil. Pour the gooseberries into the finished sweet syrup and set for another 25 minutes at the same temperature in the multi-cook mode. In this case, you do not need to close the multicooker.

In the process, remove the resulting foam with a wooden spatula. During cooking, the berries soften, and only the necessary moisture will remain in the syrup. When the multi-cook program is turned off, you can put the jam in the jars and roll up the lids. The workpieces cool upside down, after which they are sent to a cool place for storage.

Gooseberry: five-minute jam

As you know, five-minute gooseberry jam is prepared the fastest, but you need to remember to observe the correct ratio of sugar and berries so that the delicacy will stand the right amount of time without swelling. For this we take:

• Gooseberry - 1 kg;
• Sugar - 1 kg (minimum 0.5 kg);
• 150-200 ml of berry juice (any).

For making such a quick jam, it is better to take an unripe gooseberry. This is due to the fact that the skin is still quite dense, and the seeds are soft, light and not yet sour.

Mix berry juice or syrup with sugar. After that, we take up the preparation of the berries. Rinse the gooseberries thoroughly and cut off the tails and stalks from it. Pour the finished berries to the berry syrup and send them to the stove, covered with a lid. Bringing to a boil, we reduce the mass so that the jam does not boil, but warms up well for about 5 minutes.

After a five-minute warming up, put the jam in jars and roll it up. Banks naturally need to be sterilized and dried beforehand.

Amber gooseberry jam

By adding a little more sugar to gooseberry jam, you can get a precious color treat. To make amber gooseberry jam, you need to take:

• Berries - 1 kg;
• 1.5 kg of sugar;
• 300 mg of water.

The gooseberries are well washed and cleaned of tails and stalks. Then you need to cut each berry in half and squeeze all the pulp out of them. In a saucepan, pour the berry mass without skins with water and boil on the stove for about 10 minutes. After that, we filter and grind the mass to get rid of the seeds.

Mix the berry broth with sugar and stir. Already a sweet broth is sent back to the fire to boil for 15 minutes. Next, fill our gooseberries with this mass and leave it for 8 hours. After the time has elapsed, pour the liquid into a saucepan and boil again for about 15 minutes, after which we return to the berries for another 8 hours. The last time the jam has been boiled for 15 minutes, after which it is divided into prepared jars and twisted.

Gooseberry and kiwi jam

A real vitamin bomb, and even with an amazing taste, can be made from the same gooseberry with the addition of sweet aromatic kiwi. For this gooseberry and kiwi jam recipe you will need:

• Ripe gooseberries - 300 g;
• Sugar - 1 tbsp.;
• Kiwi - 1 pc.

We wash the berries under running water, after which we remove unwanted tails. Pour the finished berries into a bowl and add sugar. While the gooseberries are infused and letting in the juice, peel the kiwi. Please note for a richer taste of the jam, ripe kiwi fruit is taken. Cut the fruit pulp into small cubes and send it to the gooseberry covered with sugar.

We pour in water there and send the mass to the fire. After boiling the contents of the bowl, reduce the heat to low. Cook the delicacy over low heat for 40-50 minutes. We lay out the finished jam on the banks after it has completely cooled down. The result will exceed all expectations - the jam will come out bright green with specks of black from the kiwi seeds. And the taste will be both sweet and sour. Bon Appetit!

Gooseberry jam with whole berries

Sometimes you want to make jam so that the whole gooseberry remains safe and sound. So that they do not boil over and do not even crack, you need to adhere to the following recipe. To make gooseberry jam with whole berries, you need to take:

• Gooseberry - 1 kg;
• 1.5 kg of granulated sugar;
• Water - 0.5 liters.

You can immediately prepare cans for seaming. Next, we turn to the preparation of the berries - we sort out the gooseberries and rinse them, throwing them into a colander. After all the water is glass, you need to prick each berry separately with a needle. This will help them stay intact during thermal processing. In addition, the berries will retain not only their shape, but also their taste.

Next, put the gooseberries in a saucepan, add sugar there and set aside. After 8 hours, pour water into the pan and stir the mass. We send the saucepan to the stove and cook the syrup over low heat until all the sugar is dissolved. Then remove from the stove and leave the gooseberries in sugar syrup for 20 minutes.

Now we send the mass to the fire a second time and let it boil. As soon as bubbles appeared on the surface, immediately remove and lay the jam in the jars. Having tightened the tin lids, we send the cooled blanks to the cellar for the winter.

Gooseberry jam through a meat grinder

To make the jam thicker, and in order to speed up the cooking process, quittin can also be used in the recipe for a twisted delicacy. And for flavor, add raspberries, blackberries or strawberries. So, for gooseberry jam, we take the following products through a meat grinder:

• Gooseberry - 3 tbsp.;
• Sugar - 3.5-4 tbsp.;
• Vanilla to taste;
• Raspberries - 1 tbsp

We sort out the berries, get rid of the litter and rinse. When there is water from the berries, we send them to a meat grinder or blender, twisting them in mashed potatoes. Then mix the mass in a bowl with sugar. In this case, the dishes should be enameled, and the spatula should be wooden. Cover the bowl with a towel and leave the mashed sugar for 4 hours. During this time, the mass needs to be mixed a couple of times.

After the time has elapsed, add raspberries, vanilla to the ingredients and mix slightly, shaking the bowl from side to side. Now you can send the container with the berry mass to the stove, bringing it to a boil. Then the jam is cooked for only 5 minutes. At the same time, you can periodically remove the foam. After completing the cooking stage, the jam is laid out in jars and sent to storage.

Gooseberry jam with gelatin

For greater thickness, you can add a gelling agent to the treat. For a recipe for gooseberry jam with gelatin you will need:

• Berries - 1 kg;
• 100 g sugar;
• Water - 250 ml;
• Gelatin - 100 g;
• Vanilla - 1 stick.

As with any other recipe, the first step is to prepare the berries. It is recommended to take unripe gooseberries. We sort out the berries, getting rid of debris, leaves and then rinsing. We send water to the stove in a saucepan with sugar. When the syrup boils, add the berries to the container and, reducing the heat, cook for about 10 minutes. After that, you need to let the treat cool.

Add vanilla and gelatin to the already cooled berries. Put the pan again on the stove over high heat and, when the mixture boils, cook for 4 minutes. At the same time, the jam must be mixed all the time. Then we lay out the still hot delicacy in sterilized jars and roll it up. Everything, the dish is ready!

Gooseberry jam in a bread maker

It is much easier to cook with modern miracle technology. So, you can even cook gooseberry jam in a bread maker. This will free up a lot of time, which will be useful for other important things - we have so many of them! For cooking we take:

• Gooseberries - 450 g;
• Sugar - 450 g;
• 25 g lemon.

Cooking is as easy as shelling pears. Gooseberries need to sort out, remove leaves, tails and small debris, and then rinse the berries in running water. When the berries, thrown in a colander, are dry, pour them into the bowl of the bread machine. Now we are preparing the lemon - it needs to be washed and chopped, cut into thin strips. At the same time, we do not peel the peel, it also goes into the jam, but we remove the bones.

Cover the gooseberries with lemon straws and sugar. Now we place the bowl in the bread maker and set the “jam” mode. That's it, your help in the kitchen is no longer needed. The electric assistant will handle the rest on her own. When the jam is ready, your "cook" will inform you about it with a sound signal. It remains only to distribute the delicacy among the prepared cans and roll up.

Gooseberry Cinnamon Jam

Agrus jam tastes a bit like grape jam. You can add a special flavor to the treat by adding cinnamon. To make an unusual aromatic gooseberry cinnamon jam, take:

• Gooseberry - 1 kg;
• Cinnamon - 5 g;
• Water - 1/2 tbsp.;
• Sugar - 1.5 kg.

We sort out the gooseberries, rinse and get rid of the tails and stalks. Put the washed berries in a colander to glass the water. Then each berry must be cut in half separately. We send the chopped gooseberries to the pan and cover with granulated sugar. Pour the prepared water there and leave it for a day to get juice from the berries.

The next day, add cinnamon to the pan, mix everything well and send it to the stove. Boil the mass over low heat for 5 minutes after boiling, stirring the berry jam all the time with a wooden spatula. Then, turning off the heat, we leave the jam to cool down to room temperature.

Now you need to boil the already cooled jam again. This time, the pan is on the stove for about 15 minutes. During this time, we also stir the mass. After the second cooking, the treat cools down completely. Now it can be laid out among banks. Jam is stored either in the refrigerator or in the cellar.

Black gooseberry jam: five minutes

Despite the fact that gooseberry is a sour and tart berry, it makes an excellent jam. Also useful. And it is not necessary to cook it in several passes and spend more than one day in the kitchen at the same time. You can make a five-minute black gooseberry jam. For this we take:

• Sugar - 1 kg;
• Black gooseberries - 1 kg;
• Water - 1.2 tbsp. (can be replaced with apple juice).

We wash the berries and put them in a colander. We also clean the gooseberries from the stalks and tails. Now fill the sugar in a saucepan with water (juice). Each berry must be pierced with a needle (preferably a toothpick). To save time, you can simply crush the gooseberries gently. Then pour the berries into a saucepan with sugar syrup and put on fire.

The mass must be heated to 90 ° C, no more. At the same time, make sure that the berries with sugar do not stick to the bottom and do not burn. To do this, you need to stir the contents of the pan all the time. As soon as the berries are heated enough, turn off the stove and let the gooseberries stand for about 5 minutes. At this time, periodically stir the contents.

Now you can put the jam in jars (sterilized) and seal with iron lids. Bon Appetit!

Gooseberry jam with gelatin

Thick jam can be made not only with gelatin. For this, it is also ideal to use zhelfix - a special gelling agent on a natural basis. It is of two types: in a ratio of 1: 1 and 2: 1 (there is more fruit than two times sugar). Natural pectin will preserve the natural taste and external characteristics of berries, while saving granulated sugar and preserving all vitamins.

Ingredients for Gooseberry Jam with Jellipus:

• Gooseberry - 1 kg;
• Zhelfix 1: 1 - 1 sachet (20 g);
• Sugar - 1 kg.

We sort out the berries, rinse and pour into a saucepan. You can leave the gooseberry whole, or you can grind it with a blender or in a meat grinder. Set aside the saucepan with berry puree. Next, mix the gelatin with a couple of tablespoons of sugar. Pour them into a saucepan and send everything to the stove, stirring. When the mass boils, we send the remaining sugar. After stirring, bring to a boil again and cook for a couple of minutes. After that, remove the foam from above and pour the thick jam into sterilized dry clean jars. The cooled jam resembles real marmalade or jelly. It can even be spread on bread. Enjoy your tea!

Gooseberry pearl jam

This jam may be familiar under other names, for example, it is also called royal. A highlight, or rather a pearl in the recipe, is the filling of gooseberries with walnuts. To prepare a treat, you need to take:

• Gooseberries (green, unripe) - 1/2 kg;
• Nuts (walnuts) - 250-300 g;
• Water - 1/2 l;
• Sugar - 1 kg;
• Badian - 1-2 stars.

The washed gooseberries must be sorted out and the stalks removed from the berries. Then carefully, without damaging the berry itself, remove the core with seeds from the gooseberry. Now the hardest part - you need to stuff each berry with a piece of nut kernel. When the jewelry work is completed, set the berries aside and prepare the syrup.

In a saucepan, mix sugar and water and send them to the stove. Cook until the sugar crystals are completely dissolved over low heat. The syrup should be transparent. Pour our stuffed gooseberries with hot syrup, leaving them to infuse overnight. The next day, add the star anise to the pan with the ingredients and put it on the fire again.

Bring the mixture to a boil over low heat and remove immediately. Let the jam stand a little, then you can get the star anise and pour the pearl delicacy into the jars. It should come out about 3 jars of 0.5 liters.

Gooseberry jam with irga

Gooseberries can be slightly shaded with sugary sirgi berries, which will create a special unique taste. To make unusual jam you will need:

• Gooseberry - 1 kg;
• Irga - 1 kg;
• Sugar - 400 g.

We wash the berries under running water and sort through, removing branches, stalks and leaves. For cooking, take a saucepan with thick sides and bottom. We put a layer of irgi into it, on which we pour half of the sugar on top. The next layer is gooseberries, which are also sprinkled on top with the remaining half of the sugar.

So the berries stand for about an hour, releasing the juice. Then we put the pan on fire, pour water into it, and wait for it to boil. After that, we reduce the heat and cook for 40 minutes, stirring the jam occasionally. At this stage, you can adjust the sweetness of the treat. You can add lemon juice 15 minutes before the end of cooking if you want a more sour jam.

When the finished jam has cooled to room temperature, it can be poured into sterilized jars and sealed. Enjoy your tea!

Gooseberry is a very valuable berry. It is high in calories. But thanks to the healing effect on the metabolism and organs of the gastrointestinal tract, gooseberries are often prescribed in dietary nutrition. It is also useful for anemia, allergic reactions, malfunctioning of the gallbladder and constipation. The content of pectin in gooseberries allows this berry to remove harmful substances, in particular toxins, from the body. It also relieves gooseberries from radioactive compounds.

Gooseberries should be picked slightly unripe - jam from such berries, with the correct cooking process, will have a beautiful green color. But gooseberries are used not only for making jam. It is also used to make compote, marmalade, jelly, wine, marinade, sauce and more.

Gooseberry jam - cooking utensils

To make gooseberry jam, you should take enamel pots cleaned with soda - the enamel will not interact with the berries during the cooking process.

Glass jars in which the jam will be rolled should also be cleaned with soda, and then boiled. Such jam should be covered with tin lids.

Gooseberry jam - fruit preparation

For making jam, it is recommended to use unripe bottle (green) berries. During preparation, they are cleaned and washed. To remove seeds, small and medium berries are pricked, while large ones should be cut and removed with a hairpin through the cut. After that, gooseberry berries must be placed in cold water for 20-30 minutes, then discarded in a colander.

Gooseberry jam - recipe 1

This flavorful gooseberry jam recipe is quite troublesome. But the jam turns out to be thick and very tasty. To prepare it, you will need 1.5 kilograms of sugar for every kilogram of fresh berries.

1. Add water to a saucepan and about 10 pieces of fresh cherry leaves and boil them for 5 minutes - this will allow the gooseberries to retain their green color.

2. Then the leaves are removed, and the resulting broth is used to prepare a 40% concentration of sugar syrup. That is, half a kilogram of sugar is added to 700 milliliters of water and the broth is boiled until it is completely dissolved.

3. In the filtered syrup, the temperature of which should be approximately 80 ° C, it is necessary to place the peeled and washed berries. In this form, they must be left to stand for 5 hours.

4. Directly the process of cooking gooseberry jam takes place in four steps - after each cooking, it is necessary to let the jam brew for at least 5 hours. Before each cooking, the berries should be removed from the syrup and added about a quarter of a kilogram of sugar (the sugar remaining after preparing the syrup must be divided into 4 parts). After adding sugar, the syrup needs to be boiled for 10 minutes, then put the berries in the syrup and kept on fire for about 5 hours.

5. During the very last, fourth cooking, the jam should be boiled until tender. And at the end, add vanillin to the gooseberry jam at the rate of 50 milligrams of vanillin per kilogram of jam.

6. Ready jam, still in a boiling state, must be packaged in dry hot jars and hermetically sealed. Then you need to turn the jars upside down and cool.

Gooseberry jam - recipe 2

You can make gooseberry jam with raspberries. This will require 700 grams of gooseberries and 300 grams of raspberries, 1.5 glasses of water and 1.25 kilograms of sugar. Gooseberry jam is made like this.

1. It is necessary to make sugar syrup using all the sugar in one and a half glasses of water.

2. Gooseberries and raspberries should be dipped directly into the boiling syrup. You need to cook them in one go.

3. Pour the finished jam into pre-sterilized jars and roll up the lids.

Gooseberry jam - recipe 3

You can make gooseberry jam with walnuts. This recipe is also called Moldovan. In particular, about one and a half kilograms of sugar, one and a half glasses of water and about 100 walnut kernels should be used per kilogram of gooseberries.

1. Large and hard gooseberries must be washed, remove the seeds with a hairpin through the side cut. Sugar syrup should be prepared in parallel.

2. Walnut kernels should be lightly fried in a pan and then chopped finely. It is with these nuts that you need to carefully stuff the gooseberry berries.

3. The resulting stuffed gooseberries should be poured with hot sugar syrup. Then bring it all to a boil. And then, for 8-10 hours, put in a cold place.

4. Then the jam must be put on the fire again and cooked until tender.

Gooseberry jam - recipe 4

You can make gooseberry jam with oranges. To prepare for each kilogram of gooseberries, you will need a kilogram of sugar, as well as 1 orange.

1. Washed gooseberries and peeled orange must be passed through a meat grinder (you can also use a juicer).

2. Add sugar to the resulting mass, then heat a little, but do not allow the boiling process, just to dissolve the sugar.

3. The resulting jam can be closed - it remains only to put it in prepared jars.

To preserve the bottle color of the berries in the jam, when preparing the sugar syrup, add 10 pieces of fresh cherry leaves to cold water. Boil them for 5 minutes and remove. And then add the berries themselves. Such a simple technique will allow you to remain green jam.

There are a lot of recipes, but I have highlighted the most popular ones, those that housewives have been preparing for glory for more than a year.

The jam itself turns out to be a very beautiful color, which depends on the variety of your shrub. So, most often they take a green slightly unripe gooseberry, then it really turns out to be emerald. And if you take ripe or red fruits, then its color will be amber.

Such a delicacy has been known for a long time, many may remember how grandmothers seated the whole family at the table, armed everyone with spoons and the routine began. Because each berry was cut in half, then the seeds were removed with a handle. Moreover, it was important that the fruit did not burst. This action could last all day.

In general, not everyone is now ready to perform such feats for the glory of winter, so I have selected simpler cooking options and will tell you how to make the fruits whole after cooking.

So, there are several options for making royal jam. As I described earlier, several generations ago, each berry was cut and cleaned of seeds. This is how it would look.

Now modern housewives do not have time for this. Because from the dacha you bring more than one kilogram of fruit, and sometimes the bill goes to buckets. Try it, clean every thing! Moreover, when it is necessary to do, and something else.

Therefore, we will simplify the process: just pierce the skin of each berry with a needle or a toothpick. Then the hot syrup will not break it, but, and the fruit will remain intact.

For the same reason, we will prepare this delicacy according to the principle of proofing, it is often also called "Pyatiminutka".

• Gooseberry - 2 kg
• Cherry leaves - 15-20 pieces
• 4 cups of water (1 cup = 250 ml)
• Granulated sugar - 2.5 kg

First, prepare an infusion of leaves, for this, pour four glasses of water into a saucepan.

We spread the casting into it and let it boil. After that, we reduce the heat and simmer the infusion for 15 minutes.

We go to sort out the berries, peeling them off the tails. You can do this with your nails, knife or scissors.

Then we pierce each thing with a toothpick. This is necessary so that the pulp absorbs the syrup and remains in the bulk and whole jam. Otherwise, during cooking, the peel may burst, the pulp with seeds will come out and the appearance of the jam will be cloudy.

During this time, our infusion was prepared, pull out the leaves with a slotted spoon and set them aside.

And let us lower the sugar into the liquid. We put on the stove and boil, stirring, so the sugar crystals will dissolve faster.

To prevent the berry from bursting, it is better to start pouring hot syrup with a mug or ladle. So the fruits will gradually warm up and remain beautiful.

We leave the basin with the berry mass for 7 hours, and then put it on moderate heat and boil.

Stir very gently so as not to injure the fruit. Boil it for 5 minutes and let it sit again for 6-7 hours. Then we boil for 5 minutes. Let it cool again for 6 hours and then add the cherry leaves.

We are preparing a five-minute session again.

And we pour it into a ready-made sterilized container.

Emerald gooseberry jam for the winter

Everyone loves emerald gooseberry jam. It often comes without any additives and has two main ingredients: green fruit and granulated sugar. These components are enough to make a tasty treat. And due to the fact that the berry contains pectin, it becomes thick, like jam.

For a kilogram of fruit you need:

• water - 150 ml
• 1.3 kg granulated sugar

We collect berries from the bush, sort them out and tear off the branches.

We rinse the fruits under warm water.

Now we make sweet syrupy water, for this we pour a third of a glass of water into a saucepan and dissolve a kilogram of sugar in it.

The less water, the thicker the consistency of the jam.

We begin to cook the syrup until the granulated sugar is completely dissolved. And fill them with our berries.

We turn on the slowest fire. And we languish for 10 minutes, stirring with shaking, without using a slotted spoon, so that the softened skin does not break.

And we pour it into a sterilized container.

How to make royal jam with walnuts

In terms of labor intensity, the option with walnut kernels beats all recipes. And I do not urge you to cook a whole bucket of berries using it. But, if you process at least a kilogram in this way, then in winter you will get a new reason to praise and thank yourself with such a truly royal delicacy.

For aroma, you can add an inflorescence of an anise or a carnation.

Ingredients:

• Green gooseberry - 1 kg
• Walnut Kernels - 1/2 cup
• 1.5 kg granulated sugar
• 1.5 cups (375 ml) water

Each berry needs to be processed: you need to cut off all the tails, and then, in the place of the stalk, pull out the seeds from each fruit with a pin.

Then we insert a piece of walnut into this hole.

We all know that nuts are not cheap these days, so I propose to divide each nucleolus into at least 4 parts.

We leave the stuffed fruits for now and go to prepare the syrup.

Pour cold water into a deep saucepan and pour all the sugar, put it all on the stove and boil, stirring occasionally.

When stirring, the sugar should not lie on the bottom.

Then pour the stuffed berries with sugar mass (almost caramel) and wait for them to cool down a little. Then we put this mass in the refrigerator overnight so that the syrup soaks the fruits well and the jam is infused.

We prepare the jars and lids, take the pan out of the refrigerator and boil the berries for 8 minutes. Then, while hot, we fill the jars.

We turn the container over, wrap it in towels and leave it for a day.

Video recipe for royal jam with lemon and orange

Gooseberries cannot boast of their bright taste, so citrus or spices are often added to it.
I found a wonderful video recipe where a nice woman tells a version of its preparation with lemon and orange. I liked it very much, so I recommend it to you too.

On the Internet, I came across recipes in which the zest was removed from the fruit, and only the pulp went into the jam. Someone, on the contrary, ate the inside, and dried the crust, chopped it finely and sent it to the jam. In general, there are definitely enough ideas for experiments.

How to make live gooseberry jam (no boiling)

They say that in terms of the content of ascorbic acid (vitamin C), gooseberries are equated to black currants. Of course, it also contains many other useful microelements, pectin and vitamins. But, during cooking, many elements are destroyed, which is why it is now so popular to cook live jam, i.e. without cooking. Of course, it is only kept in the refrigerator or freezer. But on the other hand, it more than covers any purchased dietary supplements with its enriched composition.

For this recipe, take an orange, but you can substitute a banana for that too. The taste will be strikingly different.

Ingredients:

• Gooseberry - 1 kg
• 800 g granulated sugar
• 1 small orange

We clean each gooseberry berry from the tails. Cut the orange into slices without peeling and remove the seeds. We send berries and an orange to a blender or meat grinder and grind so that there are no large parts left.

We fill the mass with sugar and mix. We leave it to stand for at least 3 hours, then all the crystals will dissolve and go into the syrup.

This delicacy is worth in the refrigerator or in the freezer.

A simple recipe with currants

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

Ingredients:

• 1 kg gooseberry
• 0.3 kg of currants
• Water - 250 ml
• 1.8 kg sugar

We wash the gooseberries and clean them of all that is superfluous.

We wash the currants and discard them on a sieve.

Cooking sugar syrup. We send sugar into the water and boil until it dissolves.

Put the gooseberries and currants into this sweet hot mass.

Let it boil and boil for 5 minutes. Then let it cool for 6 hours and boil it again for 5 minutes. And you can close the banks.

Emerald gooseberry jam with kiwi

Kiwi will give a green hue to the jam, and even add an unusual sourness. For my taste, this recipe can also be called royal, because it did not have time to become boring with its routine.

Ingredients:

• Gooseberry - 1.5 kg
• Kiwi - 4 pcs,
• Sugar kg / kg. 2 Kg

We clean the kiwi from the skin.

Wash gooseberries, sort through, cutting off the branches.

Mix berries and kiwi in a meat grinder.

It's the turn of granulated sugar, which goes to the berries. We turn on a moderate heat and cook until a liquid consistency without any inclusions of crystals.

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

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

And now, my dears, I will summarize and write out the nuances that affect the result of the finished delicacy.

1. So, the more cherry leaves you have and the greener the gooseberry, the more emerald it will be. Cherry broth has a rich grass color, with a long boil it turns brown.
2. The longer the gooseberries sit in the cherry broth, the greener the berries will be.
3. To keep the fruits intact, use the proofing technique (five minutes) and pierce the peel of each fruit with a toothpick.
4. To preserve its integrity, the berry can be poured into jars when it has cooled down, so it will not be injured by a slotted spoon or ladle and will remain elastic, transparent and sugared.
5. When cherry leaves are added, the aroma of the treat is very spicy and no additives are needed.
6. If you grind the fruits through a meat grinder, then take a large wire rack, otherwise it will be difficult to twist the berries.
7. To preserve vitamins, cook the jam for no more than 10 minutes over moderate heat.
8. You and I know that pathogenic microorganisms are very fond of sour and sweet environments, so we must sterilize the jars.
9. If the jam seems liquid to you, then feel free to reduce the amount of water for the syrup by half.
10. Do not reduce the amount of sugar too much, because the berry mass, especially if it has not been boiled, can quickly turn sour.

I love it when the fruit turns from green to olive, do you? It will not be a shame to soak or steam with such a delicacy, but you can also add it to.

There are some types of jam, having tried them many times, you will never forget them. They are difficult to prepare, but trust me, it's worth it. Gooseberry jam can be made in several ways, and in any case it will be delicious, but "Tsar's Emerald Jam" is something. A jar with such jam is opened only on major holidays and every drop is enjoyed. Want to try?

• 1 kg of large green gooseberries (preferably unripe);
• 1kg of sugar;
• 0.5 l. water;
• Cherry leaves - two handfuls (20-30 pieces);
• Vodka - how much you need (about 50-100 gr.).

The most time consuming part of this recipe is preparing the berries. It is necessary not only to cut the stalks and tails, but also to remove the seeds. It is convenient to do this if the berries are large enough, but if not, there is no need for aesthetics and just pierce each berry with a toothpick.

Sprinkle peeled berries with vodka, you can use a spray bottle, but do not save. The berries should be well saturated. In addition, vodka is an excellent preservative and it is thanks to it that the berries do not darken and retain that very emerald.

Put a saucepan with berries in the freezer for 30-40 minutes, then take it out of the freezer and just put it on the bottom shelf of the refrigerator. So they should stand for another 6-8 hours.

Boil the syrup from water, sugar and cherry leaves. When the sugar is completely dissolved, add the gooseberries to the boiling syrup, wait for a simmer, and turn off the heat. Cover the saucepan with a lid and let the jam brew for 4-5 hours.

Remove the cherry leaves from the jam and put the pot back on the fire. Boil it for 5-7 minutes, after which the jam can be considered ready.

But this method is not very good if the jam is intended for long-term storage. Therefore, spread the boiling mass in jars, roll it up and cool it already rolled up. You can take it to the cellar, if you have one, or put it on the bottom shelf of the refrigerator. It is also impossible to cool too quickly, sharp temperature changes may not withstand the glass jars themselves and all the work will go down the drain.

If you still have a large gooseberry, you can use the same recipe to make another delicacy - a gooseberry stuffed with nuts.

See also: Emerald Gooseberry Jam - recipe from Irina Khlebnikova.

Gooseberry jam with walnuts

Wash the berries and cut off a small portion of the top. Use a toothpick or a small flat stick to remove the gooseberry seeds and pulp.

Fry the walnuts and stuff each berry with a piece of walnut.

Further steps are exactly the same as in the previous recipe.

When cooking, you need to stir the berries very carefully so as not to damage them. Do not boil the jam until it is too thick, it will thicken as it cools.

Another fantastic recipe for green gooseberry jam, watch the video:

Hello! Your berries are already ripe and it's time to prepare delicious gooseberry jam for the winter. Therefore, today I have prepared simple but delicious recipes for you.

Such a vitamin delicacy will remind you of a warm summer in winter. Plus it's incredibly tasty. I like to cook it with the addition of other berries or citrus fruits, the recipes of which I will tell you today.

It turns out to be very aromatic and sweet. My sweet tooth is madly in love, so I always prepare several jars of this berry for the winter.

I already wrote earlier about making jam from, so I recommend taking a look. It is also held in high esteem in my family. In addition, it is also easy and simple to prepare.

Well, today, let's already explore possibly new and interesting options for making gooseberry treats.

According to this recipe, it turns out to be very tasty and sweet. A real treat for the sweet tooth. Prepared in this way, it retains all its vitamin properties. In addition, it prepares very easily and quickly.

Ingredients:

• Gooseberry - 1 kg
• Sugar - 1.5 kg

Preparation:

1. Berries must be cleaned of tails and rinsed thoroughly under running water.

2. Then twist them through a meat grinder.

3. Add sugar to the dish with grated berries and mix thoroughly. Then refrigerate overnight to dissolve the sugar as much as possible. You can set it during the day, but not less than 8-10 hours.

4. After standing in the refrigerator, mix thoroughly and place in sterile jars. Cover with lids and store in your cellar or refrigerator. And in winter you will enjoy a wonderful vitamin yummy.

How to make gooseberry orange jam without boiling

And also try this yummy with an orange. It turns out a very pleasant range of tastes. With the addition of citrus fruits, I began to do it relatively recently and have never regretted it, because the result turned out to be very tasty. Since then, I have been making two or three jars of this recipe all the time. Why so few? Well, because I like to do it in different ways, and there is always a limited amount of berries. I want to cover all my favorite recipes.

Ingredients:

• Gooseberry - 1 kg
• Sugar - 1 kg
• Orange - 1 piece

Preparation:

1. Peel the gooseberry of twigs and stalks. Rinse thoroughly and blend until puree with a hand blender.

2. Put sugar in there and mix thoroughly. Set aside for a while, stirring occasionally to completely melt the sugar.

3. Cut the oranges into slices, getting rid of the seeds. Then grind in a blender right with the peel.

4. Combine orange puree with jam and stir. By that time, the sugar should be completely dissolved.

5. Put everything in sterile jars, make a sugar pillow on top.

6. Close all jars with lids and store in a cool place. Open in winter and indulge in a fresh berry-flavored citrus jam.

Gooseberry and black currant jam for the winter

Here is another rather interesting and simple recipe for making our delicacy. Mint gives a special zest here. It tastes just amazing. Let's try.

Ingredients:

• Gooseberry - 100 gr
• Black currant - 400 gr
• Sugar - 500 gr
• Water - 100 gr
• Mint - 1 sprig

Preparation:

1. Go through all the berries, remove twigs, leaves and small debris. Rinse under running water. and pat dry on a towel.

2. Place the whole gooseberries and 2/3 of the currants in a heavy-walled saucepan. Chop the remaining currants in a blender and add to the rest of the berries.

3. Add sugar and stir well. Leave for 2 hours at room temperature. During this time, the jam should release juice. Then add water there and stir.

4. Place over medium heat, bring to a boil, stirring occasionally. After boiling, skim off the foam and cook for 5 minutes. Then remove, cover and leave to infuse for 1.5 hours.

6. Then put everything in dry sterilized jars. Screw on the lids. Turn it upside down, cover with a warm blanket until it cools completely. Store in a cool place.

A simple recipe for gooseberry jam with lemon

Another way with the addition of citrus fruits. This time we take a lemon. You will need to store such a delicacy in a cold place.

Ingredients:

• Gooseberry - 1.5 kg
• Sakha - 2 kg
• Lemon - 1 piece

Preparation:

1. First, you should wash and peel the berries from the twigs, remove the soft and spoiled ones. Then twist everything through a meat grinder. Cut the lemon into wedges and also scroll directly with the zest. Mix the resulting mass together until smooth.

2. Transfer to a saucepan, add sugar, stir and heat. Bring to a boil and remove immediately from heat.

Remember to stir to avoid burning anything.

3. Leave the jam to infuse for 12 hours. After this time, it will become thick and change color to reddish.

4. Put it back on the stove until it boils. As soon as it boils, turn off and pour into prepared sterilized jars. Screw the lids back on, let cool and store in a storage area. However, you can eat it right away.

Tsarskoe (emerald) jam with cherry leaves

This is a classic recipe for our delicacy. My grandmother also cooked on it. And, of course, picking and sorting berries was my duty, as the most "lucky" one. But I ate these berries more than others.

For this treat, take green berries.

Ingredients for a 3 liter jar:

• Gooseberry - 2 kg
• Cherry Leaves - 2 handfuls
• Water - 1.25 L
• Sugar - 2 kg

Preparation:

1. First, pour water into a saucepan, put cherry leaves there, cover with a lid and put on low heat. After boiling over very low heat, simmer the leaves for another 15 minutes.

2. Rinse clean berries, dry them and remove the tailings with stalks. This can be done with your hands or with scissors. Then use a toothpick to prick the large berries in two places.

3. During this time, the infusion will have time to prepare. Pull the leaves out and set aside for now. Pour sugar into the infusion, stir, put on the stove and bring to a boil. Make sure the sugar is completely dissolved.

4. Boiled syrup very gently, pour a ladle into the berries so that they do not burst. Stir a little and leave for 5-6 hours, you can overnight.

5. When this time has passed, put the jam on low heat, bring to a boil. When it boils, cook for 2 minutes, stir occasionally, but only very gently so that the berries do not burst. Leave it on again for 5-6 hours.

6. Put on low heat a second time, bring to a boil and cook for 1-2 minutes. Then leave it on again for 5-6 hours.

7. For the third time, put a few cherry leaves on the fire before putting it on the fire. Bring to a boil over low heat, cook for 3-4 minutes and remove from heat.

8. Now prepare the sterilized jars and pour the jam into the jars. Screw on the lids, leave to cool, then put in a storage area. Since it contains a lot of sugar, it can be stored at room temperature. However, it is best to store it in a cool place.

Cooking delicious gooseberry and raspberry jelly

Ingredients:

• Gooseberry - 800 gr
• Raspberry - 250 gr
• Sugar - 850 gr

Preparation:

1. Rinse and sort the berries. It is not necessary to cut off the tails of the berries.

2. Mash the gooseberries with a crush and send to the stove. Turn on a little heat and while stirring, bring to a boil. Then cook until the berries are tender.

3. When you see that the skin is soft and out of shape, add the raspberries. Bring to a boil again, then cook for 2 minutes and turn off the heat.

4. Take a saucepan and strainer. Strain the whole mixture through a sieve. Grind everything thoroughly with a crush until only the skin and bones remain in the sieve. Squeeze out the cake thoroughly and remove the rest from the other side of the strainer.

5. Add sugar to the jelly and stir. Then put on the stove, bring to a boil, stirring constantly. The sugar should be completely dissolved. Skim off the foam while cooking. After boiling, cook for 15 to 30 minutes, depending on how thick you want the jelly.

If you want a softer jelly, cook for 15 minutes. If you need a thicker consistency, then 30 minutes.

6. After cooking, place in jars, cover and turn over. Leave as it cools. Then put it in storage.

Video on how to make delicious gooseberry jam

For those who have never made such a delicacy and you still have some doubts, I suggest watching a very detailed video recipe. Everything here is very clear and accessible, told and shown.

Ingredients:

• Gooseberry - 2 kg
• Sugar - 2 kg
• 0.5 cup water

In fact, this recipe can also be called a classic. It doesn’t take too long to prepare, but you’ll like the result, I’m sure. So be sure to try it this way.

Five-minute gooseberry jam recipe for the winter

A very fast and time-saving option. Well, why the five-minute, you will understand from the cooking process, which will be described below.

Ingredients:

• Gooseberry - 700 gr
• Sugar - 1.5 g

Preparation:

1. Rinse and sort the berries. Remove twigs and stems.

2. Stir in sugar and heat until boiling. This is about 5 minutes. As soon as it boils, remove from heat and place in jars. You do not need to close the lids.

3. Leave as it cools, then cap the jars and store in a cool storage area.

Well, that's all for today, my dear readers. I'm just sure you've found something worthwhile for yourself. We chose a recipe for the coming winter.

So pleasant and successful blanks! All the best to you.