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Green, brown, reddish oval berries... Everyone is familiar with gooseberries; they are one of the healthiest berries; jam and compotes are made from them, eaten fresh and added as a seasoning to some meat dishes and soups.
Many people like the sour-sweet taste of gooseberries; children happily pick ripe berries and devour them on both cheeks. Adults are not far behind them; they are also not averse to trying the beautiful graceful fruits of this shrub.
Recipe No. 1: “Simple” gooseberry jam
We will need: 1 kilogram of sugar, the same amount of gooseberries, 500 ml of water. Place the peeled berries in a saucepan with a thick bottom, add water, put on the fire and bring to a boil. Reduce heat and simmer the jam for another 10-15 minutes. When you see that the berries have softened, add sugar, bring the mixture to a boil again and cook for 10 minutes. Always remove the foam. Roll hot jam into sterilized jars.
Recipe No. 2: Tsarskoe jam
Take 1 kilogram of gooseberries, 100 grams of cherry leaves, 1 kilogram of sugar, 50 ml of vodka, 0.5 teaspoon of vanilla, 1 teaspoon of citric acid. Peel the berries from the stalks and tips; each one must be cut and the seeds removed. The gooseberries must be filled with very cold water, left for 5-6 hours, then drained. Now you need to prepare the syrup. Wash the cherry leaves, put them in a saucepan, add 100 grams of water, add citric acid and bring the mixture to a boil. The broth should boil for 5-6 minutes, after which it must be strained. Next, add sugar to the resulting clean broth, bring the mixture to a boil, stir it regularly, then add vodka and vanilla. Pour hot syrup over the gooseberries, leave for 15 minutes, then bring to a boil and cook for 10 minutes. Hot jam should be poured into clean, prepared jars.
Recipe No. 3: Polish-style jam
Take 1 kilogram of gooseberries, 1.5 kilograms of sugar, 1.5 glasses of water. Peel the berries and prick each one with a thick needle. Then place in boiling water for 3 minutes and let the berries cool. Boil sugar syrup and pour it over the gooseberries. Place over low heat, stirring the jam constantly. As soon as the mixture boils, take the pan to a cool place and let the jam cool. After this, the jam should be boiled again; from the moment it boils, keep it on the fire for no more than 5 minutes. Then take it out to a cool place again. Next, put it on the stove again and cook until done, pour into jars and roll up.
Recipe No. 4: Gooseberry and walnuts jam
Take 1 kilogram of gooseberries, 1.5 kilograms of sugar, 1.5 glasses of water, 100 walnut kernels. Peel the gooseberries, trim off the tops and tails, remove the seeds; to do this, make a small cut on the side. Prepare sugar syrup. Walnut kernels should be fried in a frying pan, finely chopped and stuffed into each berry, then pour sugar syrup over them, place in a basin, put on fire, and bring to a boil. Then leave the jam in a cold place for about 10 hours. After this, it should be boiled again. Everything is ready, you can roll it into jars.
Recipe No. 5: Cooking jam in a slow cooker
Today, such a miracle technique as a multicooker is extremely popular among housewives. Of course, a modern appliance allows you to save valuable time; you can prepare a huge variety of dishes in it, including gooseberry jam. So, we will need: .5 kilograms of gooseberries, 600 grams of sugar. We wash the berries, remove the stems and tops, place them in a slow cooker and add sugar. Cook in stewing mode for 1.5 hours. That's it, the jam is ready! We roll it into jars and leave it in a cool place.
What are the benefits of gooseberries?
The berries contain a large amount of sugars, vitamins and acids. In addition, gooseberries contain pectin, iron, tannins, phosphorus and copper. Note that this is not the entire list of beneficial substances that are found in these berries. In folk medicine, gooseberries are used as an excellent diuretic and choleretic agent; they are used as a laxative; in addition, the berries have a hemostatic, tonic and anti-inflammatory effect. Doctors recommend drinking gooseberry juice for those who suffer from anemia, hypovitaminosis, obesity, chronic constipation, as well as copper deficiency in the body. By the way, a few spoons of gooseberry jam can lift your mood, since the berries contain a large amount of serotonin, a substance that is considered the hormone of happiness. So, while you have the opportunity, stock up on jam, on long cold winter evenings you can calmly relax and make your relatives and friends a little happier and more joyful.
Making gooseberry jam. Cooking berries
So, the harvest has been harvested, it’s time to start making jam. Take berries for jam that are slightly unripe; they should be washed, sorted, and insects, leaves and other fine dirt removed. Since gooseberries are a hard berry, they can be washed under running water. In addition, it is necessary to remove the tails and the top. This is usually done with small scissors, yes, the procedure is long, because you need to process each berry, but the result will exceed all your expectations, since the jam will be tasty, aromatic and, most importantly, healthy. By the way, gooseberry jam is often called “royal”, so if you want to treat yourself to royal dishes, don’t be lazy and cook a fragrant sweet mixture.
Cooking dishes, or how to sterilize jars
Glass jars must be thoroughly washed with soda solution and sterilized. Jars can be sterilized in the microwave or oven. You can, of course, do sterilization as our grandmothers did - hold the jars over hot steam, but this method is dangerous, you can get severe burns. Let us remind you that the lids with which you will roll up the jars also need to be cleaned and sterilized. Place the lids in a saucepan, add water and boil for a few minutes. Note that the water must be filtered, because if you take ordinary tap water, there is a chance that sediment will remain on the lids.
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Good afternoon friends!
I continue the selection of articles from the “Sweet Life” series, and today it’s time to make gooseberry jam. The best, most delicious and simple recipes for preparing this beautiful emerald berry for the winter.
And if this jam is made in combination with citrus fruits, nuts, with the addition of fragrant cherry leaves, then it will live up to its name - royal and royal, emerald and malachite.
You can also make white jelly and marmalade from gooseberries, and gooseberries in their own juice are very tasty. If you are interested, write in the comments.
How to make gooseberry jam with whole berries for the winter
In order to get a sweet dessert with whole berries, we select unripe and green ones so that they do not boil in the syrup. We will eat ripe gooseberries fresh, and freeze what remains for the winter or make jam or marmalade.
Ingredients:
- gooseberries - 1 kg
- granulated sugar - 1.2 kg
- water - 1-2 tbsp.
- vanillin - to taste
Preparation:
We wash the berries well and remove the stems. If they are small, we will cook them whole, but for large ones we will cut them and carefully remove the seeds through the cut.
We wash the berries again, put them in a saucepan, fill them with cold water and let them sit for 6-8 hours.
Then we drain the water, but do not pour it out, we will need it to prepare the syrup. Dry the berries in a colander.
Prepare the syrup. Dissolve sugar in two glasses of water and bring to a boil. Boil the syrup for 5 minutes and dip the berries into it. Leave until completely cool.
Bring the jam to a boil, cook for 5 minutes, cool and stand for 8 hours so that the syrup penetrates into the pulp of the fruit. And the strength of the syrup will increase gradually with each cooking.
The third time we cook for about 40 minutes, until the desired thickness, and to improve the taste we add a little vanillin.
After each cooking, place the pan of jam in a bowl of cold water to cool, otherwise it will lose its beautiful emerald color to brownish-brown. Under no circumstances should you cover it.
Pour the hot gooseberries into dry sterile jars and roll up the lids. Turn upside down until completely cooled.
The most delicious royal gooseberry jam with cherry leaves and walnuts
Ingredients:
- gooseberries - 1 kg
- granulated sugar - 1 kg
- cherry leaves - 100 gr.
- vodka - 50 gr.
- water - 200 ml
Preparation:
Wash the gooseberries well and place them to dry on a clean linen towel. Also wash the cherry leaves. We cut off the “tails” and stems of the berries.
We arm ourselves with royal patience and make small cuts on each berry and very carefully remove the seeds, so as not to hole the berry right through.
Dry the walnut kernels in the oven and break them into small pieces that will fit inside the gooseberries.
Fill the berries with nuts.
Prepare the syrup. Pour water into a container, add half the sugar and cherry leaves.
Place the berries and nuts in the boiling syrup, cook for 5 minutes, then cool very quickly by placing the container in a bowl of cold water. Soak in syrup for at least 5 hours.
Then cook repeatedly in 2-3 batches for 5 minutes in boiling syrup, adding sugar, and leave for 5-6 hours after each batch. After each cooking, be sure to cool the jam quickly.
Let the finished delicacy stand for 5-6 hours, and then pack it cold into sterilized jars, cover with a circle of paper soaked in vodka and tie tightly with twine.
Store in the refrigerator.
A simple recipe for gooseberry jam in a slow cooker video
Marina Lomaka will introduce us to this recipe. Cooking time 2 hours.
We will need:
- gooseberries - 1 kg
- granulated sugar - 1 kg
- water - 200 ml
Recipe for emerald gooseberry jam
We will prepare emerald or malachite jam using ancient technology, as my grandmother did. After the previous quick cooking in a slow cooker, this process may seem more time-consuming and complicated. But if you have enough patience and time, then you will put a real gooseberry emerald on the table with great pride.
Ingredients:
- gooseberries - 400 gr.
- granulated sugar - 800 gr.
- cherry leaves - 50 gr.
- spinach leaves - 50 gr.
- wine vinegar - 200 ml
- water - 300 ml
Preparation:
Select unripe, green, smooth fruits. Sort through and remove stems, blades of grass and green bugs. Rinse well.
Remove the “tails” and “spouts” and remove the seeds.
Place in a clay pot, placing the berries with cherry leaves and spinach leaves, pour in wine vinegar, cover with a lid and place in a hot oven overnight.
Then take out the gooseberries and place them in cold water with ice, after an hour change the water and boil the berries in it once.
Drain the boiling water. Place the berries again in cold water with ice for 10-15 minutes. Then place the berries on a sieve. Sharp cooling helps preserve the color, which gives the emerald color to our jam.
When the water has drained, place the gooseberries on a towel, let dry and weigh.
Prepare syrup, boil, skim off foam. Pour the finished syrup over the berries and leave for 5 hours. In the next 2 stages, drain the syrup, bring to a boil and pour over the berries. Allow to stand until the berries are well saturated with syrup.
At the last stage, put the cooled jam on the stove, bring to a boil, and cook until the gooseberries become transparent. Constantly remove the foam, do not stir, but shake, so as not to damage the berries. You can put a piece of vanilla in the syrup.
We find out readiness with the help of a drop - drop syrup onto a dry saucer, if it does not spread, then our dessert is ready.
Pour the boiling mixture into prepared sterilized jars. Turn upside down, cover with a blanket and leave until completely cool.
Recipe for “cold gooseberry jam” without cooking
Peel the gooseberries, rinse well and drain, discarding them in a colander.
Then add sugar to the berries and mix well using a blender.
Place in clean, dry jars. Keep refrigerated. It turned out to be an exceptionally delicious dessert.
5 minutes - a simple recipe for gooseberry jam with oranges for the winter
The combination of gooseberries and citrus fruits is not only a “vitamin explosion”, but also protection against seasonal colds. I offer an interesting and simple recipe for gooseberries and oranges for the winter.
Ingredients:
- gooseberries - 1 kg
- granulated sugar - 1 kg
- large orange - 1 pc.
- water - 200 ml
Preparation:
Rinse the gooseberries under running water, dry them on a linen towel, cut off the tails and stems.
Wash the orange, cut into pieces, and remove the seeds. You can also use orange zest or peel.
Place prepared gooseberries and sliced orange into a large bowl. Grind everything using a blender until smooth.
Place the resulting mixture in a cooking container, add sugar and water, and stir. Bring to a boil and cook for 5-7 minutes. Then remove from heat and leave to steep overnight.
After insisting, put on the fire, bring to a boil and cook for 5-7 minutes.
We pre-sterilize jars and lids for preservation. Place the boiling jam into jars and seal. After cooling, you can take them to the cellar, we will enjoy an amazingly tasty and aromatic gooseberry dessert with an orange “note” all winter!
R.S. 
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Juicy gooseberries have a special sweetish taste with a slight sourness. They contain many useful substances and vitamins, and you can use them to make delicious desserts. You can also make gooseberry jam for the winter. Emerald or golden, it even looks like an exquisite dessert. It is not surprising that one of the options for preparing such a delicacy is called “royal” or “royal”.
Don't know how to make gooseberry jam? Use one of the suggested recipes.
Simple gooseberry jam
To prepare this dessert you will need a kilogram of berries, a kilogram and two hundred grams of sugar, and two glasses of water. Before making gooseberries, the fruits not only need to be sorted, washed and peeled, but also pricked with a toothpick. It will taste better this way. If you want, you can also chop the berries and remove the seeds. If you decide to use them whole, immerse the gooseberries in cool water and leave for ten hours. Make sugar syrup from water and granulated sugar. Place the berries in the boiling liquid and immediately turn off the stove. Leave for six hours. Turn on the stove again and cook until done. Place the finished product in previously prepared clean and dry jars, screw on the lids tightly and store.
You will need four hundred grams of berries, alcohol or vodka, eight hundred grams of granulated sugar, a glass of water, cherry leaves. Before making gooseberry jam, rinse and remove seeds from the fruits, and soak in alcohol for an hour. Place the berries in a colander and rinse it with water in which the cherry leaves were boiled. Rinse with cold water. Make a syrup from water and sugar, place the prepared gooseberries in it, bring to a boil several times, each time immediately removing the boiled mass from the stove. Cook to the desired thickness over low heat and pour into pre-sterilized glass jars with tight lids.
Like maximum vitamins
To preserve all the beneficial substances contained in fresh berries, make a quick five-minute jam. You will need a kilogram of gooseberries and half a kilogram of granulated sugar. Wash and dry the berries. Pour the sugar into the pan and add a little gooseberry or apple juice to moisten it slightly.
Add gooseberries, cover with a lid and bring to a temperature of eighty degrees. Without allowing it to boil, keep it in this state for about five minutes, then put it in dry jars and roll it up.
How to make jam from gooseberries that are not yet ripe
You can also make a dessert for the winter from unripe berries. Take a kilogram of gooseberries, twenty cherry leaves, two glasses of water and one and a half kilograms of granulated sugar. Wash the berries, cut off the tops and place them in a saucepan along with the washed cherry leaves. Pour boiling water over everything and let it brew for eight hours, after which drain the water and cook the syrup with it. Remove cherry leaves. Pour the berries into the syrup and cook for a quarter of an hour. Cool the finished jam in a bowl of cold water and place in jars for storage.
Gooseberry jam has been known for a long time. Its preparation is somewhat labor-intensive, which may be why it was served on great holidays, and the royals loved to drink tea with it. And it also became famous thanks to... Pushkin, or rather, his nanny Arina Rodionovna, who skillfully cooked gooseberry jam and treated her beloved pupil to it.
The berries are collected in one go, regardless of the degree of ripeness. Ripe gooseberries are used to make desserts and are eaten fresh. And jam is made from unripe gooseberries.
Moreover, red gooseberries make the delicacy more aromatic and tasty. But on the other hand, an unusual emerald jam is made from green jam, the preparation process of which will be described below.
Subtleties of cooking
- Unripe berries are used for jam. Therefore, the gooseberry harvest is harvested 10-12 days before its final ripening. Then the berries in the jam do not boil over and remain intact. You can also make jam from overripe fruits, but it will look like jam, since the berries will turn into one continuous mass during cooking.
- The difficulty of making gooseberry jam is that the fruit has a very thick skin and sugar is poorly absorbed through it. Therefore, not only do they cut off the remains of the corolla and stalk of the berries - for example, like currants - but they also need to prick them.
- This procedure can be performed using a toothpick. But you can make your task easier and make a special device. You need to cut a circle 0.5-1 cm thick from the cork and pierce several needles through it. You will get a kind of brush. This is what you need to use to prick the fruits.
- In many recipes - by the way, and in the one that Arina Rodionovna cooked - the gooseberries are freed from seeds. It is believed that this kind of jam is the most delicious and correct. Although many housewives cook gooseberries along with seeds and this does not make the jam any worse. Therefore, the recipes are designed for both the sophisticated gourmet and the ordinary consumer; they take into account different taste preferences.
- Gooseberry jam has a pleasant aroma. But it can also be diversified by adding vanillin or fruit essence at the end of cooking.
- Cherry leaves also add flavor to the jam. To do this, they make an extract from them and cook jam on it. The cherry leaves also change the color of the jam. Thanks to the intense green color of cherry water, the jam acquires a malachite hue.
- The finished treat requires rapid cooling, otherwise it may turn brown. Therefore, it is recommended to place the bowl of jam immediately after cooking in a bowl of cold water or cool it in the refrigerator.
A simple recipe for gooseberry jam
Ingredients for 2 liters of jam:
- gooseberries – 1 kg;
- sugar – 1 kg;
- water – 200 ml.
Cooking method
- Prepare the berries: sort the gooseberries, remove the stems, rinse thoroughly, and dry.
- Place the dried berries in a saucepan, cover with sugar and put in the refrigerator. Leave for at least 4 hours or overnight to allow the berries to release their juice.
- Remove the pan from the refrigerator. Add water. Place on the stove. Bring to a boil over low heat. Skim off foam as needed.
- Once boiling, cook for 5 minutes over low heat. Turn off the heat. Leave until completely cool. It will take 2-3 hours.
- Boil the mixture again and cook for 5 minutes. Cool again.
- Boil a third time. Cook again for 5 minutes.
- Place the hot jam into prepared sterile jars and seal with metal lids.
- Turn it over. Wrap yourself in a warm blanket. Leave until completely cool. Store in a cool place in winter.
Gooseberry jam “Tsarskoe”
Ingredients for six 0.5 liter containers:
- gooseberries – 1 kg;
- sugar – 1.5 kg;
- water – 1 tbsp.;
- cherry leaves.
Cooking method
- For this jam, strong, unripe gooseberries are used. It is desirable that it be large. Wash the berries, cut off the stalks and corollas.
- Cut the fruit in half and remove the seeds.
- Place the gooseberries in an enamel pan, sandwiching the berries with cherry leaves. Pour boiling water over and leave for 6 hours.
- In a cooking bowl, cook the syrup from water and sugar.
- Drain the gooseberries and remove the leaves. Place the berries in boiling syrup and cook over moderate heat for 10 minutes.
- Remove from heat and leave for 7 hours.
- Place on medium heat again and cook until done.
- Cool the jam quickly, otherwise it will darken.
- Pack into clean, dry jars. Cover with parchment paper.
Gooseberry jam “Malachite”
Ingredients for five 0.5 liter containers:
- gooseberries – 1 kg;
- sugar – 1.5 kg;
- water – 2 tbsp.;
- cherry leaves - 3 handfuls.
Cooking method
- Sort out the unripe green berries and remove any spoiled or wrinkled ones. Wash under running cold water. Trim the stems with scissors.
- Using a sharp knife, cut off the tops of the berries and scoop out the seeds with a small spoon.
- Pour cold water over the prepared berries and leave for half an hour until the remaining grains float to the surface. Place on a sieve to drain water.
- Pour the gooseberries into a cooking basin.
- Place cherry leaves in a saucepan, fill with cold water, taking it a little more than normal. Bring to a boil over low heat. Strain the water (it will turn out green) through several layers of gauze.
- Pour sugar into a saucepan, add 2 cups of cherry extract. Boil the syrup. Pour it over the gooseberries. Leave for 3 hours.
- Over moderate heat, bring the jam to a boil, skimming off the foam. Cook until done.
- Cool quickly.
- Pack into clean, dry jars. Cover with parchment.
Red gooseberry jam
- red gooseberries – 800 g;
- sugar – 1.2 kg;
- water – 2 tbsp.
Cooking method
- Large red gooseberries are suitable for jam according to this recipe. Wash slightly unripe berries in running water. Trim the branches.
- Cut off the rim, capturing some of the pulp. Scoop out the seeds through the hole. Rinse the prepared berries with cold water.
- Place sugar in a cooking basin and add water. Boil the syrup.
- Pour gooseberries into it. Over high heat, bring the contents of the basin to a boil, removing the foam.
- Reduce the heat and bring the jam to readiness. To prevent it from burning, reduce the boil a little more at the end of cooking.
- When the jam is ready, cool it as quickly as possible.
- Place in clean, dry jars. Cover with parchment.
Jam with oranges
Ingredients for four 0.5 liter containers:
- gooseberries – 1 kg;
- sugar – 1 kg;
- oranges – 2 pcs.
Cooking method
- Rinse ripe but firm gooseberries in cold water. Trim the branches and tails with scissors.
- Wash the oranges. Without peeling, cut into slices and remove the grains.
- Grind the gooseberries and oranges in a meat grinder. Place in a cooking bowl or wide, thick-bottomed saucepan. Add sugar. Leave for half an hour, stirring well occasionally to dissolve the sugar.
- Place the dishes over moderate heat. Bring the jam to a boil, skimming off any foam that appears. Then reduce the heat and cook the jam for 15-20 minutes.
- Prepare sterile jars and heat them in the oven. While hot, pour the jam into them, filling to the top. Seal tightly with sterile caps. Turn upside down and cool in this position.
Gooseberry jam can be prepared not only with oranges, but also with lemon, cherries, raspberries and other berries. The main thing is that you like the combination of fruits.
Gooseberry jam: health benefits and harms
The color of the gooseberry directly affects the chemical composition. A large amount of antioxidants are present in the dark red berries. Yellow peel means a high content of vitamin E, and green peel means ascorbic acid. Berries boiled with sugar practically do not lose their properties if they are processed for no longer than 10-15 minutes.
The berries contain a large amount of substances: vitamin A, C, E, PP and vitamin B complex. In addition, a high content of minerals: copper, phosphorus, potassium, manganese, zinc, sodium and cobalt. The fruits contain organic acids, tannins and flavonoids. Gooseberries are also rich in iron, iodine, fiber and antioxidants.
Jam has many beneficial properties:
- improves digestion;
- normalizes the functioning of the cardiovascular system;
- helps with colds;
- normalizes blood pressure and fights cholesterol;
- beta-carotene improves vision;
- reduces the likelihood of lung cancer;
- helps release bile and prevents the formation of stones in the gallbladder ducts;
- improves metabolism;
- has a positive effect on nails, hair and skin;
- increases immunity.
The product thins the blood and is therefore not recommended for people with bleeding disorders. It may cause an allergic reaction; you should not eat jam if you are hypersensitive to the fruit. During breastfeeding, it can cause flatulence in the baby. Diabetics should also not overindulge in sweet desserts.
Well, when I was young, it wasn’t that great anymore. Maybe I just didn't come across it. Study, army, what kind of jam there is.
Many years passed and one day, while visiting, drinking tea with the hosts, I did not recognize the jam, or rather the jam that the hostess served. Of course, I asked what berry the jam was made from. Well, then I felt ashamed. I didn’t recognize the gooseberry I loved so much as a child.
Since then I have become interested in gooseberries again. We started making preserves, jams, compotes from it, in various versions. Well, as they say, old love has returned. I want to show you several recipes for making various jams and gooseberry jam.
Delicious recipes for the winter. Royal gooseberry jam and other delicacies
It is believed that one of the main gooseberry jams is royal or emerald jam. It is prepared in different ways. Some people put nuts inside the berries, others simply take the seeds out of the gooseberries, but we’ll do the classic one.
Gooseberry jam with oranges is also very common. We will also look at it. We also have original jam with additives. And of course jam. Let's get started.
Gooseberry jam menu:
Royal gooseberry jam or emerald jam
We will need:
- Gooseberries - 500 g.
- Sugar - 600 g.
- Cherry leaves - 30 pcs.
- Water - 2-3 glasses
Preparation:
1. Gooseberries for this recipe should be green, unripe, elastic and dense. Gooseberries must be washed and peeled.
2. Prepare an infusion of cherry leaves. We leave 6-7 leaves, they will be useful to us, and put the rest in a saucepan and fill with water. Place the pan on the fire and bring to a boil. The water will become a light emerald color. Boil the leaves for 2-3 minutes.
3. Pour the gooseberries into another pan and pour in the decoction of the leaves, strained through a sieve.
4. The broth should cover the berries completely. Cover with a lid and put in a relatively cool place for 12 hours (not in the refrigerator).
5. After 12 hours, again through a sieve, drain the broth from the berries. Pour one glass of broth into another pan. We don't need the rest of the broth.
6. Pour sugar into a saucepan with a glass of broth. Let's cook the syrup. Place on the fire, stir and bring to a boil.
7. The syrup is boiling. Add gooseberries to it. Cover with a lid, bring to a boil and cook for 15 minutes.
8. After 5 minutes, after closing the lid, remove it and check how it boils. And since you can’t stir the berries, just gently rock the pan from side to side. After some time, you can even lift the pan from the heat and shake it gently.
Be extra careful. Boiling sugar is worse than a hot stove.
9. 2-3 minutes before the end of cooking, add the cherry leaves that we left and did not cook. They should boil along with the berries. Dip the leaves into the water with a spoon. They must give us their color.
10. The jam was removed from the stove. We remove the leaves from it.
Once again, I want to remind you that you cannot stir the jam, just rock the pan, shaking it lightly.
11. Pour hot jam into sterilized jars.
12. Roll up with sterilized lids.
The jam is ready. We put it in storage.
Enjoy your winter tea!
Gooseberry jam, a simple but very tasty recipe
Ingredients:
- Gooseberries - 2 kg.
- Sugar - 2 kg.
- Water - 1/2 cup
Preparation:
1. Gooseberries need to be sorted, excess debris removed, stems removed from both sides of the berries, and washed.
2. Pour water into the gooseberries and pour out all the sugar.
Gooseberry jam can be cooked in an enamel bowl.
3. Let's not interfere. Shake in the pan so that the berries are mixed with sugar and the sugar sinks to the bottom of the pan. Just shake the pan from side to side and from bottom to top.
4. Place the pan on the fire. Bring to a boil, reduce heat to low and continue cooking, stirring occasionally.
5. After about 30 minutes, we try to see if it’s ready. Place a drop on a plate; if it doesn’t spread, then the jam is ready. We weren't ready. We try every 10 minutes.
Remember to stir every 3-5 minutes.
6. Finally, 50 minutes after the start of boiling, our jam is ready.
7. While the jam is hot, pour it into jars. We pour full jars of jam, because when it cools it will settle a little. Don't close the lids, wait until it cools down.
8. After cooling, close with lids. Jars and lids must be sterilized.
This amount yielded 2.5 liters of gooseberry jam.
You don’t have to wait for winter, but enjoy it little by little.
Bon appetit!
Raw gooseberry jam with oranges
I don’t know if this delicacy that we are about to prepare can be called that, but for some reason everyone calls it raw jam. Although jam from the word cook.
Ingredients:
- Gooseberries - 1 kg.
- Sugar - 1 kg.
- Oranges - 2 pcs.
Preparation:
1. We sorted the gooseberries, washed them and removed the stems on both sides.
2. The oranges are washed. Cut into large slices. We peeled half of the slices and left the other half as is. We were just afraid that if there were a lot of crusts, bitterness might appear.
3. We begin to chop gooseberries and oranges. We will grind in a blender. Can be passed through a meat grinder.
4. We chopped the gooseberries. Remove all the seeds from the orange, place the oranges, both with and without the peel, into a blender bowl and grind.
5. Add crushed oranges to ground gooseberries. Mix everything.
6. Pour sugar into the berries. Pour in a little at a time, stirring constantly, so it dissolves more easily. You can, of course, pour in the sugar and mix everything with a blender.
Always use wooden spoons and spatulas when working with berries.
7. Mix everything thoroughly. We tried it, the bitterness is not felt, but we still won’t add orange peels anymore, although there are tons of vitamins in there.
8. Leave the jam alone for 5 hours so that the sugar dissolves completely. After five hours, check to see if the sugar has dissolved. If not, mix thoroughly and let it sit for some time.
9. Sugar has dissolved, pour into jars.
10. Raw gooseberry jam can be prepared in two versions, poured into jars and stored in the refrigerator,
or freeze in containers and it will turn out like ice cream. It's also very tasty.
Enjoy.
Enjoy your tea!
Gooseberry jam for the winter with delicious additives
Ingredients:
- Gooseberries - 1 kg.
- Sugar - 1.2 kg.
- Water - 1 glass
- Citric acid - 2 tsp. no slide
- Seedless raisins - 1 cup
- Cinnamon - 1/2 tsp.
- Ground ginger - 1/2 tsp.
- Vanilla sugar - 1 tsp.
Preparation:
To prevent the berries from bursting, we will first do the following:
1. Pour 150 g of sugar into one and a half liters of boiling water and immediately add citric acid. Stir until the sugar is completely dissolved.
2. Prick each gooseberry with a needle. Our sugar has dissolved, the water has boiled again, pour chopped gooseberries into our lemon-sugar mixture. Turn off the heat and keep the berries in this hot syrup for 2 minutes.
3. Two minutes passed, our berries began to look like olives. Using a slotted spoon, transfer the berries to a container with cold water. If you have ice, you can add it. Blast cooling prevents the berries from bursting.
Do not pour out the syrup from which we removed the berries. You can cook any compote based on it. Yes, and we will need a glass for the base of our jam.
4. Pour the syrup into another container. Pour a glass of syrup separately. Pour a separately poured glass (200 ml) of syrup into the vacated pan and pour 1.2 kg into it. Sahara.
5. Mix the sugar with a glass of syrup very carefully with a slotted spoon or spatula and turn on the heat. Turn on low heat so that the sugar dissolves. As the sugar dissolves, we can turn up the heat a little.
6. The syrup has boiled, reduce the heat to the lowest setting and add a glass of raisins. We took half a glass of dark and half a glass of light raisins. But this is not particularly important. Take what you have. Stir.
7. As soon as the raisin syrup starts to boil again, and this will happen very quickly, almost immediately after you stop stirring, we will add spices. Add half a teaspoon of cinnamon and half a teaspoon of ground ginger. Mix the spices well into the syrup. They must be completely dissolved.
Let's start cooking gooseberries
8. After stirring, our syrup with spices will quickly begin to boil again, add the gooseberries there, having removed them from the cold water a couple of minutes before. And immediately turn off the stove. Lift the pan with jam and gently shake so that the berries are distributed more evenly.
9. Set the jam aside from the stove. Do not close the lid, otherwise it may steam. You can put some sticks or skewers on the pan, and parchment paper or newspaper on them to prevent any midges and dust from flying in. Leave for 5 hours.
10. After five hours, put the pan with jam in the refrigerator overnight.
11. In the morning, bring the jam to a boil again and immediately turn off the heat again and let the berries soak in the juice for another 5 hours. Until it cools completely.
If you have an electric stove, don't just turn off the stove, but remove the pan from the burner.
12. Now we need to boil the jam for the third time, but right before that, add a teaspoon of vanilla sugar to the jam.
13. For the third time, bring the jam to a boil, but continue cooking the third time for another 8-10 minutes, after boiling, and do not immediately turn off the stove.
14. Cool the jam completely and pour it cold into sterilized jars. Close with sterilized lids.
Our berries turned out whole and transparent. Without jamming three times and completely cooling, you won’t get such berries.
The jam is beautiful, aromatic and of course very tasty.
Bon appetit!
Gooseberry jam is very thick and tasty
Ingredients:
- Gooseberries - 1 kg.
- Water - 1 glass (200 ml.)
- Sugar - 1 kg.
Preparation:
1. Peel and wash the gooseberries. Of course the work is tedious, but what can you do. Pour into a thick-walled saucepan or cast iron and add a glass of water. Cook over medium heat until done. Once it boils, cook for another 10-15 minutes. Don't forget to stir.
2. The berry was well cooked in 10 minutes. Don’t think that ours is a cherry, it’s a type of gooseberry. We have two varieties here.
3. Pour sugar into the berry. Mix everything and cook for another 15-25 minutes. Check readiness by dripping jam onto a saucer. If the droplet does not spread, then it is ready. We tried to drip after 15 minutes, the drop spread. After 20 too. And finally, after 25 minutes, the drop no longer spreads, the jam is ready.
4. Grind the berries with a blender.
5. The jam turned out to be of good thickness.
6. Pour hot into sterilized jars. Once the jars have cooled, put them in the refrigerator.
7. This is how thick the jam is. The spoon stands, but if it sits in the refrigerator, it will be even thicker.
The jam is ready. Spread it on the kids' bread, they will be very happy. I remember it myself.
Delicious gooseberry jam is ready.
Bon appetit!
Video - Gooseberry jam. Simple recipe
Video - Candied gooseberries with orange
Enjoy your tea and enjoy your meal!
