Emerald gooseberry jam. “Royal” gooseberry jam with cherry leaves

Gooseberries are a wonderful berry for winter preparations, both sweet and savory. Among sweet preparations, royal gooseberry jam is especially famous. This tasty and impressive jam is also called emerald jam.

Of course, it is much easier to make jam, jelly or jam from gooseberries, which taste almost as good. But royal jam not only has an excellent taste, but also an exquisite appearance. Therefore, the berries for it should be prepared carefully, carefully cutting off the tails and dry parts of the flowers with scissors.

Ingredients:

gooseberries – 1 kg
sugar – 1 kg
cherry leaves leaves – 100 g
citric acid – 1 teaspoon
vanilla sugar – 1 sachet
vodka – 50-60 ml

Preparation:

Wash the gooseberries thoroughly and cut off the ends. Carefully cut the side of each berry and remove the seeds with a wire loop or paperclip. Place the gooseberries processed in this way in a spacious bowl, cover with ice water and place in the refrigerator for about 6 hours. Then drain the water, placing the berries in a colander.
Wash the cherry leaves, place in a saucepan, pour in water (5 cups), add citric acid and bring to a boil over medium heat. Then reduce the heat, let it simmer for 5 minutes and strain the broth.
Pour sugar into the cherry broth, return the pan back to the heat and, stirring until the sugar dissolves, bring the syrup to a boil. Add vanilla sugar, vodka and stir until sugar dissolves.
Pour the boiled syrup over the gooseberries and let them brew for about 15 minutes.
Bring the berries in the syrup to a boil and cook for 10 minutes over low heat. Place the hot royal jam into dry sterile jars and seal tightly.

Gooseberries have antioxidant properties that preserve our youth and human health.
Housewives preserve berries for the winter in various ways. Some make marmalade, jelly and marshmallows. Some people freeze whole fruits, and, of course, they make jam. About, how to cook royal Andemerald gooseberry jam with cherry leaves for the winter Our article will tell you.
This type of delicacy is often used to increase the body’s immunity and defenses, for diseases of the kidneys, heart and gastrointestinal tract. It is called differently: “emerald”, “royal” and “royal”.
There are a huge number of recipes for gooseberry jam. Thanks to various additives, the jam acquires additional flavor characteristics. Experienced housewives, in addition to sugar and berries, often add lemons and oranges, cherry leaves and even nuts.
Let's look at a few simple recipes gooseberry jam, which will help you easily prepare this berry for the winter.

Royal gooseberry jam (emerald)

This is a classic recipe. Royal or emerald gooseberry jam has this name because of its rich green color. A cherry leaf is added to it, which is what gives it this color. Cherry leaves also help preserve all the beneficial properties of the berries and give the delicacy an exquisite aroma.
Ingredients:

1 kg gooseberries;
1 kg sugar;
300-400 g cherry leaves;
3 glasses of water.

Preparation:

Cherryleaves soak in cold water in a basin.
Send them to the fire, after boiling, simmer for 5-10 minutes.

Important! The berries must be pierced with a toothpick before pouring them into the basin so that they do not burst from the temperature.

Berries are added to the bowl with leaves; it is not advisable to use a slotted spoon for mixing, so as not to damage the integrity of the berries, so the bowl with the workpiece is shaken or scrolled so that the mass does not burn.
Cover the workpiece with leaves and leave for 6 to 12 hours.

Advice! The more cherry leaves are used, the brighter and more emerald there will be gooseberries.

After the specified time has passed, you need to select the berries with a slotted spoon and add sugar to the bowl.
Bring the syrup to a boil and pour the gooseberries into it.
To keep the berries intact, you need to cook them over low heat. Strong bubbling of the jam can damage the gooseberry skin.

There are two cooking options:

In the first, the jam is simmered over low heat for 20 minutes and poured into jars while hot.
The second option is to boil for 5 minutes on the lowest heat 3 times with intervals of about 5-6 hours between cooking.

The jam is rolled directly with cherry leaves. The delicacy cooked using the first method turns out to be viscous, retains its beneficial properties, the berries have a spicy taste and a summer fruity aroma!

Watch the video! Emerald Gooseberry Jam

Simple recipe"five minutes"

This five-minute recipe is suitable for those who like to do everything quickly. The berries are amenable to minimal heat treatment, so they retain all the beneficial vitamins in the amber-colored jam.

Ingredients:
· 1 kg of gooseberries;
· 1 kg of sugar;
· 1 glass of water.

Preparation:

The berries are carefully sorted, washed and the tails are cut off.
Some people prefer to leave short tails or branches, so the gooseberries look very beautiful in the finished dish.
Pour a glass of cold water over the berries, put them on the fire and wait for them to boil, boil for 2-3 minutes.
After this, add sugar and mix carefully so that the berries are not damaged, but remain intact.
Bring to a boil and cook over low heat for 5 minutes.
Pour into sterilized jars.

This “quick” jam is best stored in a cold cellar or refrigerator.

Jam gooseberries with orange without cooking

A rather unusual version of a jam that is not boiled. This delicious and aromatic gooseberry and orange dessert will please all those with a sweet tooth.

Ingredients:
· 1 kg of gooseberries;
· 2 pieces of oranges;
· 1 kg of sugar.

Preparation:

The berries must be sorted, washed, doused with boiling water to sterilize them and passed through a meat grinder.
Wash the oranges well; they will be used together with the skins. They are cut into slices, the seeds are removed and passed through a meat grinder.
You can repeat this procedure 2 times, then the jam will be softer and more tender.
Pour sugar into the resulting mass in portions and mix thoroughly until it is completely dissolved. You should leave the resulting mass for some time so that the sugar completely dissolves.
The finished dessert is poured into sterilized jars.

Advice! Jam that has not been cooked should be stored in the refrigerator or basement.

Watch the video! Jam without cooking with gooseberries and oranges

Recipe with walnuts

This recipe can safely be called “royal”. It is easy to prepare, and everyone will like the taste of the delicacy.

Ingredients:

1 kg of green or pink gooseberries;
1⁄2 cup walnuts;
1.5 kg sugar;
0.5 l of water;
1 star anise.

Preparation:

The colors of the berries that will be used for jam are not important, the main thing is that they are dense and whole.
The nuts should be peeled and fried in a dry frying pan, stirring thoroughly so that they do not burn.
Remove all the tails and twigs from the gooseberries, wash them and place them in a colander so that the water drains completely.
The next stage is labor-intensive, but it’s worth it, because the careful preparation will surprise you with its taste. The berries are cut on one side to remove the black seeds using a pin or hairpin. It is necessary to do this procedure with each berry.
Next, start the gooseberries with a piece of walnut and transfer them to another bowl.
To prepare the syrup you need to mix water and sugar. The syrup should be boiled until the sugar is completely dissolved.
The berries are poured into the syrup very carefully, mixed and left to infuse in the refrigerator for 24 hours.
After this, put the jam on low heat, add a star of dry star anise and boil for 10 minutes, stirring constantly.
Hot jam is poured into pre-sterilized jars, rolled up and turned over until it cools completely.

They store it in any convenient place, and serve it as a royal delicacy for any celebration or tea party.

Watch the video! Jam with gooseberries and walnuts

In contact with

Tsar's jam is a delicious and healthy dessert based on gooseberries. You can prepare this delicacy in different ways. We will present you only simple and popular recipes.

Tsarskoe with cherry leaves

There is nothing difficult in preparing such a dessert. But in order to get very tasty jam, you must comply with all the requirements described below. By the way, this delicacy takes quite a long time to prepare. It is boiled, infused in syrup, boiled again, infused, etc. These actions should be carried out at least 4-5 times.

What products do you need to purchase to make royal jam? The recipe for this dessert requires the following:

drinking water - 2 glasses;
green gooseberries - 1.6 kg;
coarse sugar - 1.5 kg;
freshly picked cherry leaves - about 20 pcs.

Preparing the components

How should you make royal jam? The recipe for this dessert requires the use of green berries. Unripe gooseberries are very hard and have a pleasant sourness. It makes quite tasty emerald-colored jam.

Before preparing the dessert, unripe green berries are peeled from the stems and washed thoroughly. Next, each gooseberry is cut and the seeds are carefully removed.

As a result of these actions, you should get approximately 1 kg of peeled berries. They are placed in a deep bowl and layered with cherry leaves. In this form, the product is poured with cold water and left to infuse for 5 or 6 hours. Such processing will give the berries a special strength and aroma, and will also help preserve their green color.

Preparation of syrup

Before making royal gooseberry jam with cherry leaves, the berries, soaked in water, are discarded in a colander and left in this form for several minutes. After this, the strained liquid is placed on the stove and brought to a boil. Add granulated sugar to the water and cook the syrup for about 3 minutes, stirring constantly.

Making jam

How should you prepare royal jam? After the syrup is ready, the berries are dipped into it, stirred thoroughly, boiled for 3 minutes, and then removed from the stove, covered with newspaper and left in this form for 3 hours.

After keeping the gooseberries in the syrup, they are put back on the fire and boiled for about 7 minutes (the countdown should begin from the moment the syrup boils). After this, the jam is again left under the newspaper, but for 6 hours. After time has passed, the gooseberries are boiled again (about 5 minutes) and removed from the heat.

These actions should be performed about 4-5 times. Such procedures will help obtain thick emerald-colored jam.

How to roll?

After the royal jam is prepared, it is poured hot into small sterilized jars and immediately covered with boiled lids. Having sealed the containers, they are turned upside down, covered with a thick blanket and left in this position until they cool completely. After this, the royal jam is put into the refrigerator or underground. You can use it after a few days. This dessert is ideal for making sweet sandwiches or regular tea drinking.

Making gooseberry jam “Tsarskoe with nuts”

If you are not ready to devote a lot of time to preparing such a dessert, then we suggest using a simplified recipe. To implement it at home we will need:

drinking water - about 1 glass;
green gooseberries - 1.5 kg;
fine sugar - 1.4 kg;
freshly picked cherry leaves - about 20 pcs.;
peeled walnuts - 100 g.

Processing of berries and nuts

As in the previous recipe, royal jam with walnuts should be prepared using green berries. They are cleaned of tails, discarded in a colander and washed thoroughly in hot water. The seeds should not be removed from the berries.

As for walnuts, they are sorted and washed thoroughly. To obtain a more aromatic and rich jam, this product is fried in a frying pan. In this case, the nut kernels are crushed into fairly large crumbs.

Cooking syrup

To cook the syrup, you must use regular drinking water. Place freshly picked cherry leaves in it and boil over high heat for about 5 minutes. Next, take out the greens, add granulated sugar into the pan and cook again for about 7 minutes. In this case, the syrup is regularly stirred with a spoon.

Making jam

How should you prepare royal gooseberry jam with cherry leaves? After the sugar syrup thickens, add all the berries to it and mix well. After keeping the ingredients on low heat for about 7 minutes, remove them from the stove and leave at room temperature until completely cooled. Next, the dishes with gooseberries are placed on the stove again and cooked for half an hour. At the same time, stir the jam regularly with a large spoon so that it does not burn. This should be done extremely carefully so that the berries do not become deformed.

Final stage

As soon as the emerald gooseberry jam thickens, it is put into jars, onto the bottom of which several cherry tree leaves are placed in advance (pre-scald with boiling water). In this form, the berry dessert is rolled up with boiled lids and left under a thick blanket for several hours.

After the gooseberry jam has cooled, it is put into the refrigerator or underground. It can only be consumed after several weeks. During this time, the berry dessert will be saturated with the aromas of roasted walnuts and will become richer and more delicious.

Why can't you use ripe gooseberries?

The finished royal jam has a pleasant and slight sourness. Unripe gooseberries give these properties to the dessert. If you use ripe berries to prepare this delicacy, the taste will be completely different. Therefore, we recommend using only green gooseberries. By the way, it can be put into syrup either in its whole form or pre-processed (without the inner part). Some cooks place pieces of walnuts inside peeled gooseberries. As a result of such preparation of berries, you will definitely get real royal jam, which will be appreciated by all members of your family.

Cooking features

Now you know how to prepare green gooseberry jam. It can be done in different ways. Some people put the berries in already boiling syrup, while others mix them with sugar and only then put them on the stove, adding a little water. In any case, no matter which method you choose, if you prepare the jam correctly, you will definitely get a tasty and very healthy dessert.

The title of royal gooseberry jam was given according to its merits.

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

Royal Emerald gooseberry jam

Sometimes this jam is also called emerald jam, since its preparation requires unripe berries. But at the same time, the gooseberries must be first-class - whole and dense berries. We take products in the following quantities:

Berries – 1 jar (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 well and carefully cut off the stems and stems from each berry. It is convenient to do this using nail scissors. Next, we rinse it again and pierce each berry with a toothpick in several places. Yes, there is a lot of hassle with this jam, but that’s why it’s royal.

Now you need to prepare sweet syrup for royal emerald gooseberry jam. To do this, take an enamel pan and bring water in it to a boil. Then dissolve sugar in it. Pour more boiling syrup over the gooseberries and leave for 5 hours. After the time has passed, pour the syrup from the berries back into the pan and boil again. Now pour in the berries for the second time and leave to infuse.

After another 5 hours, we boil the syrup for the third time and send it with the berries to boil on the stove after boiling for about 15 minutes. Then we put the still boiling jam into jars. They need to be washed and sterilized in advance. We roll up the jars with the delicacy and set them aside until they cool completely, turning them upside down.

Royal gooseberry jam with cherry leaves

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

Gooseberries – 1 kg;
2-3 sprigs of cherry leaves;
2 tbsp. water;
1.5 kg of sugar.

This amount of ingredients will be needed to prepare approximately 3 half-liter jars. The berries also need to be sorted and washed well so that only perfect berries remain. Gooseberries can also be de-seeded by making partial cuts and removing the core using a pin or a special wire with an aluminum loop.

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

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

Place the berries in the boiling syrup and leave for about 3-4 hours. We repeat this procedure several times until the jam is ready. This will take approximately 3-4 boils of 5 minutes each. It takes about 4 hours to cool down after each boil. That's it, the delicacy is ready for corking or drinking tea.

Royal gooseberry jam with walnuts

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

Gooseberries – 1 kg;
Nuts - to taste;
Sugar – 1.5 kg.

The berries for this recipe are large, of the same variety and color, preferably green. We wash the gooseberries and remove the stems 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. Grind the peeled gooseberries through a sieve, also getting rid of the seeds. Place the mixture on the stove in a water bath, adding sugar.

Heat the puree until all the sugar has dissolved. Then you need to “pack” pieces of walnuts into the remaining berry skins. Stuffed gooseberries are dipped in prepared syrup. Boil the “stuffed” berries for 5 minutes in several approaches. After each cooking, the mass will need to be cooled. The result is an amazing royal emerald jam.

Tsar's gooseberry jam with vodka

The recipe for gooseberry jam with cherry leaves can be slightly modified by adding vodka to the ingredients. To prepare 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. To ensure that the consistency of the jam is uniform and pleasant to the taste, you need to remove the seeds from the berries. Fill the treated gooseberries with cold water and leave for 6 hours. Now we drain the water. We also wash the cherry leaves and then place them in a saucepan.

Pour 5 tbsp there. water and place on 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. Place the leaves in a colander and add sugar to the broth. Place the broth on the stove again and boil until all the sugar crystals have dissolved.

Now it’s time for vodka, which we pour into the boiling broth along with vanilla, mixing well. Pour the prepared syrup over the berries and leave for about 15 minutes, then pour it back into the saucepan and boil for another 10 minutes when the mixture boils. After boiling the berries, put the finished jam into jars and seal. The royal gooseberry jam with vodka is ready! We store the delicacy 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 can be easily prepared in a slow cooker. To do this you need to take:

Berries – 0.7 kg;
Sugar – 0.8 kg;
Water – 600 ml.

Any multicooker that has a “jam” or “multi-cook” function is suitable for preparing delicacies. Next, you need to weigh the main ingredients and measure out the water so that the amount exactly matches what is stated in the recipe. The gooseberries are filled with cold water for half an hour to “soak” the berries from dark spots, dirt and plaque.

We clean the soaked gooseberries from plaque and cut off the tails from them, after which each berry is cut into two halves. Now you need to prepare the syrup. To do this, add boiled or purified water to the sugar in the multicooker bowl and set it 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 gooseberries into the prepared sweet syrup and set for another 25 minutes at the same temperature in multicooker mode. There is no need to close the multicooker.

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

Gooseberries: five-minute jam

As you know, five-minute gooseberry jam is the fastest to prepare, but you need to remember to maintain the correct ratio of sugar and berries so that the delicacy stands for the required amount of time without swelling. To do this we take:

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

To prepare such quick jam, it is better to take unripe gooseberries. This is explained by 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 this, we get down to preparing the berries. The gooseberries need to be thoroughly washed and the stems and stalks cut off. Pour the finished berries into the berry syrup and place on the stove, covering with a lid. After bringing the mixture to a boil, reduce the mixture so that the jam does not boil, but warms up well for about 5 minutes.

After heating for five minutes, put the jam into jars and seal. Naturally, the jars must first be sterilized and dried.

Amber gooseberry jam

By adding a little more sugar to gooseberry jam, you can get a precious-colored delicacy. To prepare amber gooseberry jam you need to take:

Berries – 1 kg;
1.5 kg sugar;
300 mg water.

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

Mix the berry broth with sugar and stir. Now put the sweet broth back on the fire to boil for 15 minutes. Next, pour this mixture over our gooseberries and leave for 8 hours. After the time has passed, pour the liquid into the pan and boil again for about 15 minutes, after which we return it to the berries for another 8 hours. The last time the jam is cooked 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 prepared from the same gooseberries with the addition of sweet aromatic kiwi. For this recipe for gooseberry and kiwi jam you will need:

Ripe gooseberries – 300 g;
Sugar – 1 tbsp;
Kiwi – 1 pc.

We wash the berries under running water and then remove the unwanted tails. Pour the finished berries into a bowl and add sugar. While the gooseberries steep and release their juice, peel the kiwi. Please note that for a richer taste of the jam, use ripe kiwi fruit. Cut the fruit pulp into small cubes and add it to the gooseberries, covered with sugar.

Pour water into it and send the mixture to the fire. After the contents of the bowl boil, reduce the heat to low. Cook the delicacy over low heat for 40-50 minutes. We put the finished jam into the jars after it has cooled completely. The result will exceed all expectations - the jam will come out bright green with specks of black due to 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 all the gooseberries remain safe and sound. To prevent them from overcooking or even cracking, you need to adhere to the following recipe. To prepare gooseberry jam with whole berries you need to take:

Gooseberries – 1 kg;
1.5 kg granulated sugar;
Water – 0.5 l.

You can immediately prepare the jars for seaming. Next, we move on to preparing the berries - we sort out the gooseberries and rinse them, throwing them in a colander. After all the water has drained, you need to prick each berry separately with a needle. This will help them remain intact during heat treatment. In addition, the berries will retain not only their shape, but also their taste.

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

Now we put the mixture on the fire a second time and let it boil. As soon as bubbles appear on the surface, immediately remove and place the jam in jars. Having screwed on the tin lids, we send the cooled pieces to the cellar for the winter.

Gooseberry jam through a meat grinder

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

Gooseberries - 3 tbsp;
Sugar – 3.5-4 tbsp;
Vanilla - to taste;
Raspberries – 1 tbsp..

We sort the berries, remove debris and wash them. When the water drains from the berries, put them in a meat grinder or blender, turning them into a puree. Then mix the mixture in a bowl with sugar. In this case, the dishes should be enameled and the spatula made of wood. Cover the bowl with a towel and leave the sugar puree for 4 hours. During this time, the mass needs to be mixed a couple of times.

After time, add raspberries and vanilla to the ingredients and mix lightly, shaking the bowl from side to side. Now you can put the container with the berry mixture on the stove, bringing it to a boil. Then the jam is cooked for only 5 minutes. You can periodically remove the foam. Having completed the cooking stage, the jam is put into jars and sent for storage.

Gooseberry jam with gelatin

For greater thickness, you can add a gelling agent to the treat. For the 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 the berries, removing debris and leaves and then washing them. Place water in a saucepan with sugar on the stove. When the syrup boils, add the berries to the container and, reducing the heat, cook for 10 minutes. After this, you need to let the delicacy cool.

Add vanilla and gelatin to the already cooled berries. Place the pan on the stove over high heat again and, when the mixture boils, cook for 4 minutes. At the same time, the jam must be stirred all the time. Then we put the still hot delicacy into sterilized jars and roll it up. That's it, the dish is ready!

Gooseberry jam in a bread maker

It is much easier to cook using modern miracle technology. So, you can even make 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 couldn't be easier. Gooseberries need to be sorted, leaves, tails and small debris removed, and then rinsed in running water. When the berries, drained in a colander, are dry, pour them into the bowl of the bread machine. Now we prepare the lemon - you need to wash it and chop it, cutting it into thin strips. We don’t peel the peel, it also goes into the jam, but we remove the seeds.

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 itself. When the jam is ready, your “cook” will notify you with a sound signal. All that remains is to distribute the treat among the prepared jars and roll it up.

Jam with gooseberries and cinnamon

Agrus jam tastes a little like grape jam. You can add a special flavor to the treat by adding cinnamon. To prepare an unusual aromatic gooseberry jam with cinnamon we take:

Gooseberries – 1 kg;
Cinnamon – 5 g;
Water – 1/2 cup;
Sugar – 1.5 kg.

We sort the gooseberries, wash them and remove the stems and stems. Place the washed berries in a colander to drain. Then each berry needs to be cut in half separately. Place the chopped gooseberries in a saucepan and cover with granulated sugar. Pour the prepared water into it and leave it there for a day to obtain juice from the berries.

The next day, add cinnamon to the pan, mix everything well and put it on the stove. Boil the mixture over low heat for 5 minutes after boiling, stirring the berry jam all the time with a wooden spatula. Then, turning off the heat, leave the jam to cool 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 delicacy cools completely. Now you can put it into jars. The jam is stored either in the refrigerator or in the cellar.

Black gooseberry jam: five minutes

Despite the fact that gooseberries are a sour and tart berry, they make excellent jam. It's also useful. And you don’t have to cook it in several batches and spend more than one day in the kitchen. You can make five-minute jam from black gooseberries. To do 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 place them in a colander. We also clean the gooseberries from stalks and tails. Now pour the sugar in the pan with water (juice). Each berry needs to 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 needs to 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 burn. To do this, you need to stir the contents of the pan all the time. As soon as the berries have warmed up enough, turn off the stove and let the gooseberries stand for about 5 minutes. During this time, periodically stir the contents.

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

Gooseberry jam with jellyfix

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

Ingredients for gooseberry jam with jellyfix:

Gooseberries – 1 kg;
Zhelfix 1:1 – 1 sachet (20 g);
Sugar – 1 kg.

We sort the berries, wash them and pour them into the pan. You can leave the gooseberries whole, or you can grind them in a blender or in a meat grinder. Set the pan with berry puree aside. Next, mix the gelfix with a couple of tablespoons of sugar. Pour them into a saucepan and put everything on the stove, stirring. When the mixture boils, add the remaining sugar. After stirring, bring to a boil again and cook for a couple of minutes. After this, remove the foam from above and pour the thick jam into sterilized, dry, clean jars. Cooled jam resembles real marmalade or jelly. You can even spread it on bread. Enjoy your tea!

Pearl gooseberry jam

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

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

The washed gooseberries need to be sorted 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 finished, set the berries aside and prepare the syrup.

Mix sugar and water in a saucepan and put them on the stove. Cook over low heat until the sugar crystals are completely dissolved. The syrup should be transparent. Pour more hot syrup over our stuffed gooseberries, leaving them to steep overnight. The next day, add 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 immediately remove. Let the jam sit for a while, then you can take out the star anise and pour the pearl delicacy into jars. There should be about 3 jars of 0.5 liters each.

Gooseberry jam with shadberry

Gooseberries can be slightly shaded with the sugary serviceberry berry, which will create a special unique taste. To make this unusual jam you will need:

Gooseberries – 1 kg;
Irga – 1 kg;
Sugar – 400 g.

We wash the berries under running water and sort them, removing twigs, stalks and leaves. To prepare, take a pan with thick walls and a bottom. We put a layer of shadberry in it, on top of which we pour half of the sugar. The next layer is gooseberries, which are also sprinkled with the remaining half of the sugar on top.

So the berries sit for about an hour, releasing juice. Then put the pan on the fire, pour water into it, and wait for it to boil. After this, 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!

Preparations for the winter are in full swing, and now it’s time for the gooseberries. I usually make so-called raw jam from this berry, but this time I decided to experiment and make “royal” gooseberry jam or emerald jam. The recipe is quite troublesome, but, in fact, not so difficult, you just need to get used to it. And the result is definitely worth it! Amazingly aromatic jam of rich emerald color, moderately sweet and with a slight pleasant sourness. Insanely delicious!

In order for the jam to turn out emerald green, we take green and slightly unripe berries for it - large, dense, elastic (these are also easier to prepare) and always sour (so that the jam does not turn out too cloying). Then you will have a truly royal dessert!

Ingredients:

green gooseberries, large – 700 g,
sugar – 1 kg,
water – 1.5-2 tbsp.,
cherry leaves - a large handful, 15-20 pieces.

How to make “royal” gooseberry jam

Preparing gooseberries is the longest and most labor-intensive stage in preparing “royal” jam. We wash the berries thoroughly, remove the water, and place them in a sieve (colander). Next, you need to cut off the tails of each berry and remove all the seeds. For this jewelry work, I used accessories from my manicure set - scissors and a spatula (pusher). They are simply perfect for this. I used nail scissors to cut off the ponytails on both sides.

They also made an incision along one side of the berry, as in the photo. If you make a smaller cut, it will be more difficult to remove the pulp and seeds.

I strongly advise you to involve assistants in this task - with them the process will go faster and more fun: one cuts off the tails and makes cuts on the berries, the other removes the seeds. If you do everything alone, then it is more convenient to first process all the berries with scissors, and only then scrape out the pulp.

Once we have dealt with all the berries, we wash them again and drain the water.

Then we rinse the cherry leaves and, alternating them with gooseberries, put everything in any convenient container. Fill with cold water and leave for 5-6 hours. I left it overnight.

Afterwards we filter the infusion - it will go into syrup. Measure out 1 tbsp. infusion, drain the rest.

Add all the sugar to the infusion and, stirring, boil the syrup for 5 minutes. after boiling. During boiling, do not forget to skim off the foam.

Place gooseberries into boiling syrup. Together with the berries we throw in a few cherry leaves, 5-7 pieces. They will make the color and aroma of the jam more saturated. Let the jam sit on the stove for 1 minute. and shoot.

We wait 2-3 hours, after which we return the saucepan with jam to the stove. Bring to a boil and simmer for 5 minutes. Then we remove it again, and this time we leave the jam to stand for 5-6 hours.

Boil the jam in exactly the same way for 5 minutes. the second time - and again we leave it to steep for 5-6 hours. This is what my jam looked like after the second cooking.

We repeat the 5-minute cooking for the third time - and the jam is ready! In the finished jam, the berries no longer float to the surface.

For long-term storage, pour the cooled jam into sterile jars, close and put away. You can take out the cherry leaves if you want, but they don’t interfere with eating the jam at all.

Bon appetit!