Gooseberry jam: royal, emerald, cherry leaves, etc. Collection of recipes
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!
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