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How easy it is to make gooseberry jam. Gooseberry jam - a simple recipe

Ingredients:

  • 1 kg of red gooseberries;
  • 1 kg of granulated sugar;
  • 2 tbsp. water;
  • 10-15 cherry leaves.

How to make red gooseberry jam with cherry leaves.

1. The preparation of gooseberry jam should be approached responsibly. To begin with, we will choose the dishes in which we will cook the dessert. First, the dishes should be fairly spacious. As for the material, it can be copper, steel, aluminum, and enamel. Our grandmothers preferred copper basins, which were passed down from generation to generation like relics. Copper dishes were expensive, but they had special properties: durability and thermal conductivity. The jam in such dishes was evenly heated and never burned. The main thing is to thoroughly wash the basin with soap before each use and do not store the finished jam in it for a long time. What kind of dishes you choose is purely your decision.

3. Fill the berry in the bowl with the required amount of granulated sugar.

4. Add filtered water to the gooseberries. Now let all the ingredients in the bowl be brewed (about an hour).

5. During this time, most of the granulated sugar will dissolve in the water. In addition, the gooseberry will give its juice.

6. Cook the "Pyatiminutka" gooseberry jam traditionally in 3 sets of 5 minutes each. We send the basin to the stove for the first time and bring to a boil over medium heat, stirring constantly. After boiling, reduce the heat to the smallest one and cook the jam for exactly 5 minutes. Remove from the stove and leave to cool at room temperature.

7. When the jam boils, foam begins to actively form on its surface. It must be removed, as these are debris and oxygen bubbles, contributing to the rapid souring of the product. After removing the foam, we end up with a clear syrup with a bright berry aroma and taste that does not change over time.

8. We send the cooled jam to the stove a second time and repeat the process. After boiling, cook for exactly 5 minutes. Penka this time may no longer be. But if it does appear, we shoot. The second time, the jam is noticeably boiled down. We shoot practically ready dessert and leave to cool.

9. And the third time we set to boil the jam, repeating the cooking process the first and second times. The amount of delicacies has noticeably boiled down.

10. Pre-prepare glass containers for jam. Banks must be sterilized, and metal lids must be boiled. Be sure to pour the finished jam into hot dry jars.

11. Quick jam from the gooseberry, immediately seal the lids with a special wrench or manually, if these are screw lids. We turn the containers upside down and cover them well in order to keep the heat longer, thereby increasing the shelf life.

12. Not less than a day later, we open the cans, turn them over and put them in a storage cabinet.

13. Red gooseberry jam with cherry leaves is ready! Cooking such a treat has a number of advantages. Firstly, there is no need to stand for a long time at a hot stove, which is important for any housewife. Secondly, making such a jam is easy and simple, even an inexperienced cook can handle it. Thirdly, it is perfect for filling in pies or as a topping for pancakes and other pastries. Well, and most importantly, the gooseberry jam turns out to be very tasty and aromatic with a slight cherry hue. Bon Appetit!

If you want to diversify your diet and pamper your family with a delicious, unusual, truly royal treat, cook royal jam from gooseberries for the winter. This berry is not very popular and completely in vain. With a little effort, with a little time, you can get cooking masterpiece, the taste of which will be remembered for a long time.

How to make gooseberry jam

Emerald berry is a real treasure useful vitamins and microelements that must be preserved and used in winter. Gooseberry jam is prepared with the addition of cherry leaves (to create a special aroma), vodka, pectin, walnuts, orange peels, citrus fruits, jams with whole berries, etc. are used. All varieties of gooseberries are used: red, emerald, black gooseberries.

Gooseberry Jam Recipes

Cooking methods delicious food there are many: raw jam, all kinds of jams, treats with the addition of gelatin, etc. A photo of the famous dessert royally can be found in any cookbook - the process of creating a blank is laborious, but the result will delight even a discerning gourmet. Check out classic recipes and new, but already tried and tested, experienced housewives.

Classic



Calorie content: 205 kcal / 100 g.

Cuisine: Russian.

This method is one of the simplest and within the power of any novice housewife. The taste of the treat is sweet, with a subtle sourness, and the emerald color is mesmerizing. Start creating a dessert by picking fruits: green, slightly unripe berries are suitable for this method. You will need granulated sugar, water and a little patience to remove the tails from the gooseberries. Use nail scissors for this.

Ingredients:

  • gooseberry fruits - 2 kg;
  • granulated sugar - 2000 g;
  • water.

Cooking method:

  1. Wash, peel the fruit from the tails.
  2. Place the berries in a deep container, fill with water so that the fruits are completely covered.
  3. Place the saucepan on the stove, turn on low heat and bring the mixture to a boil, stirring constantly with a spoon.
  4. Add granulated sugar, stir, boil again and immediately remove from heat.
  5. Remove foam from the surface, pour into clean cans, roll up.
  6. If you want to get a more uniform structure of the jam, rub it through a sieve or chop it with a blender.

Tsarskoe

Cooking time: 1 day 180 minutes.
Servings Per Container: 5 Persons.
Calorie content: 265 kcal / 100 g.
Purpose: dessert, preparation.
Cuisine: Russian.
Complexity of preparation: medium.

This type of delicacy deserves the most vivid epithets, as it has an unsurpassed taste, color and aroma. There are some features of this recipe: the cooking process will take time, the availability of certain products and perseverance, but in the end you will get an excellent dessert, a photo of which can be found everywhere on the network. Please note that you will need unripe gooseberries and cherry leaves for cooking.

Ingredients:

  • water - 400 ml;
  • cherry leaves - 3 branches;
  • gooseberries - 1000 g;
  • granulated sugar - 1.5 kg.

Cooking method:

  1. Free the fruits from leaves, tails, rinse and cut each in half.
  2. Carefully remove the berry seeds, place the gooseberries in an enamel container, fill with water.
  3. Rinse the cherry leaves, transfer each layer of berries with them and let stand for 5-6 hours. This ingredient helps to preserve the color of the gooseberry and gives the dessert a special flavor.
  4. At the end of the period, drain the water, discard the fruits on a sieve.
  5. Boil the syrup separately. Pour water into a saucepan, add granulated sugar. Place the container on low heat, let the sugar dissolve, bring to a boil and simmer for 5 minutes.
  6. Place the fruits in boiling syrup, leave for 3 hours.
  7. Then you should cook the dessert in 3 approaches to make it thick: each approach for 5 minutes, after 4 hours of infusion.

Emerald

Cooking time: 90 minutes.
Servings Per Container: 5 Persons.

Purpose: dessert, preparation.
Cuisine: Russian.
Complexity of preparation: medium.

This type of dessert is a simplified way of making royal jam. For this, green gooseberries are stuffed with a piece of nut, boiled in sugar syrup. Before preparing this kind of blanks, the fruits are peeled from the tails with scissors, cut and core removed. You can use other types of nuts: pistachios, peanuts, but they should not be salted.

Ingredients:

  • nuts - 2 handfuls;
  • gooseberries - 1000 g;
  • granulated sugar - 1500 g.

Cooking method:

  1. Rinse the fruit and remove the stems and tails. Chop the berries and add water for half an hour.
  2. Cut each berry in half, remove the seeds, pulp and pass everything through a sieve. The skin must remain intact.
  3. Peel the nuts, cut them into small pieces.
  4. Place the gooseberry pulp in a deep container, add sugar and heat until it dissolves.
  5. Stuff the peel with nuts, place the fruits in the berry mass. Boil for 5 minutes in several approaches.

With orange

Cooking time: 90 minutes.
Servings Per Container: 5 Persons.
Calorie content: 278 kcal / 100 g.
Purpose: dessert, preparation.
Cuisine: Russian.
Complexity of preparation: medium.

Before you cook gooseberries for the winter, check out the recipes for gooseberry jam, which are presented in abundance on the Internet, because the photos of these delicacies really cause a remarkable appetite. For example, this recipe for gooseberry jam involves the addition of an orange, which will not only give an unusual taste to the delicacy, but also a wonderful amber color.

Ingredients:

  • granulated sugar - 1000 g;
  • gooseberry - 1 kg;
  • orange - 1 pc.

Cooking method:

  1. Rinse ripe berries, remove the tails.
  2. Citrus fruit wash, cut into pieces.
  3. Grind everything, including the orange zest.
  4. Add granulated sugar to the mass, place in an enamel container and cook until boiling, stirring constantly.
  5. The mass should have a uniform consistency.
  6. Cook in 3 steps, cooling the jam each time.
  7. Arrange the finished treats in sterilized jars.

Without cooking


Servings Per Container: 5 Persons.
Calorie content of the dish: 225 kcal / 100 g.
Purpose: dessert, preparation.
Cuisine: Russian.
Complexity of preparation: medium.

To preserve the benefits of berries, you need to use cooking methods with minimal heat treatment. For this recipe, both red gooseberries and any other are suitable - it will be delicious in any case. This type of preservation must be kept in the refrigerator for a short time. In winter, a jar of such a treat will be an excellent vitamin supplement for your family.

Ingredients:

  • gooseberries –2 kg;
  • granulated sugar - 3 kg.

Cooking method:

  1. Sort the fruits, wash, remove the tails.
  2. At the next stage, the berries are crushed - for this, pass them through a meat grinder or beat with a blender.
  3. Add sugar to the mass, grind well.
  4. Place the treat in sterilized jars. Store in the refrigerator.

With gelatin

Cooking time: 60 minutes.
Servings Per Container: 5 Persons.
Calorie content: 297 kcal / 100 g.
Purpose: dessert, preparation.
Cuisine: Russian.
Complexity of preparation: medium.

This type of delicacy cannot be confused with anything: it has an amazing shade, and its taste is beyond all praise. Beautiful, transparent berries, jelly-like consistency will surprise the most discerning gourmet. For cooking dessert, fruits of any kind are used: they are first washed, then poured with hot syrup, boiled in own juice... If you want to preserve the beautiful color of the gooseberry, you can add a little lemon juice or lemon zest.

Ingredients:

  • gelatin - 100 g;
  • gooseberries - 1000 g;
  • vanilla - a pinch;
  • water - 1 tbsp.;
  • granulated sugar - 1000 g.

Cooking method:

  1. Rinse and sort out the fruits.
  2. In a saucepan, boil the syrup from sugar and water, for this, mix these components and bring to a boil.
  3. Pour the sugar syrup over the berries, cook for another 10 minutes.
  4. Let the jam cool - it must be cooled down.
  5. Then add gelatin and vanilla, stir.
  6. Put the container with dessert on the fire again, bring to a boil, boil for exactly 3 minutes and turn off the stove.
  7. Put the hot dessert in dry jars.

Gooseberry jam Pyatiminutka

Cooking time: 30 minutes.
Servings Per Container: 5 Persons.
Calorie content: 234 kcal / 100 g.
Purpose: dessert, preparation.
Cuisine: Russian.
Complexity of preparation: easy.

This type of preparation differs in that all vitamins are preserved in the gooseberry. Choose berries with a dense skin, they should not be overripe. Rinse them out, being careful not to damage them. Some housewives do it in an enamel bowl, just pouring water over the berries. Please note: you need to cook "Five Minute" not over high, but over medium heat in order to preserve the vitamin composition.

Ingredients:

  • gooseberries - 700 g;
  • water - 150 ml;
  • sugar - 600 g

Cooking method:

  1. Prepare the fruits: rinse, peel, dry.
  2. Fill the berries with the required amount of sugar, let the gooseberries lie down to let the juice flow.
  3. Pour in water, stir. Cook the dessert exactly 5 minutes after boiling.
  4. Do not forget to stir the mass with a wooden spoon and remove the foam.
  5. Place hot food in jars.

Video

Red gooseberry jam according to the cooking technology is not the simplest, but it tastes one of the most original, with a slightly tart note, transparent syrup of a beautiful pink color and floating berries.

In order for the naturally dense shell to pass the sweet syrup, several punctures are left on the gooseberry and kept in boiling water before cooking. The same method allows you to keep the berries intact, but not raw.

The ratio of gooseberries to sugar is 1 to 1.3, that is, 1.3 kg of granulated sugar goes to 1 kg of gooseberries (plus water for this weight is 400-500 ml).

For long-term storage of red gooseberry jam, jars and lids must first be sterilized over steam or in an oven.

If desired, gooseberry jam is flavored with cherry leaves.

Out of the ingredients listed in the list of products, the output is about 700 ml of jam.

To make jam, in addition to red gooseberries, take sugar and water.

Wash the gooseberries in cold water, cut off the "noses" and "tails". We pierce each one in several places with a toothpick.

Fill with boiling water so as to cover all the berries. Cool at room temperature, then transfer to refrigerator overnight.

The next day, discard the red gooseberries in a colander, measure out a small glass (150 ml) from the remaining water and mix with sugar. Cooking syrup. After boiling, dissolve the sugar.

V sugar syrup send the gooseberries, bring to a boil over low heat, cook for 15 minutes.

If you wish, you can boil pink gooseberries with dried walnuts for the last five minutes - a delicious and simplified version of Tsar's jam will come out.

We pack red gooseberry jam in sterile jars, seal. After cooling, we transfer to a cool room.

Enjoy your tea!


Foreword

About the royal dessert - gooseberry jam. It is also called royal and emerald. What are the recipes for it? Everything best recipes gooseberry pleasure.

It is believed that gooseberry jam was one of the favorite delicacies of the Russian Empress Catherine II (the Great). In any case, they say that it was always on her table during receptions and celebrations. And allegedly for this they called the royal gooseberry jam. How and when it first came to the Empress's table is another story about it. But since then, such epithets as royal and royal - for the empress's addiction to him, and also emerald - for the appearance of berries, have been fixed for him. Because of their size and color, the gooseberries in the jam resemble emeralds.

Royal gooseberry jam

And that royal jam was not made according to any special recipe. It was just gooseberry. So we can safely say that any gooseberry jam is a "royal" delicacy.

But the "most" royal, nevertheless, should be considered a dessert cooked in the usual way only from gooseberries, one of the so-called classic recipes... This is how the empress was treated. And according to the taste of the "most" royal, everyone will have their own gooseberry jam - the one that they like best. To decide on it, you will have to try many cooking recipes. In the process of such research, it will be possible to make sure more than once that the gooseberry jam received the "title" of the tsar, quite deservedly. Prepared according to any recipe, it will turn out to be extremely tasty, and will delight you with its aroma and appearance. In addition, gooseberry jam is also very healthy. Indeed, gooseberries contain many different vitamins and microelements and other biologically active substances necessary for the body.

It should be noted right away that it is better not to use overripe gooseberries for making jam. It is more difficult to process it, and the taste of the jam is not the same. Collected or purchased gooseberries must be thoroughly washed, and then dried by placing them on a towel or paper napkin. Even during washing, you should immediately, if possible, get rid of all rotten berries.

Making gooseberry jam

Then, carefully, so as to damage the fruit as little as possible, remove the tails and stalks from the entire gooseberry. It is better not to pull them out, but cut them off. The most suitable tool for this is nail scissors.

In the process of removing the tails and stalks, we simultaneously sort out the berries. We discard rotten, soft and even overripe gooseberries. We leave only firm and firm fruits. And if the berries are of different degrees of ripeness, then it is also recommended to sort them out - to put the unripe and ripe ones separately. You should not use both of them together for jam. Indeed, when used together, the degree of readiness (cooked through) of ripe and unripe berries in the jam will be different. And this will significantly affect the taste perception of the dessert. And the type of such jam will be inferior to the beauty of only unripe or only ripe fruits.

Seeds must be removed from the berries sorted out and prepared by the above methods. To do this, we make a small incision on the side of the fruit, and then carefully remove the seeds through it, along with part of the pulp (it will not work in another way). The most suitable tool for this "operation" is a safety pin.

But many housewives do not bother with such "delicacy" as removing seeds. Then it is recommended to at least pierce each berry with the same pin or toothpick in several places. Otherwise, during cooking, the fruits are likely to crack or, even worse, burst.

After all the previous preparatory operations, we prepare the jam according to the selected recipe. Of course, regardless of the preparation method, the requirements for the dishes for packaging and subsequent storage are the same. The jars and lids are thoroughly washed and then sterilized.

If we cook the jam (and not cook it cold), then pour it ready, but still boiling (without letting it cool down), pour it into jars and immediately roll it up. Then we immediately place the sealed containers with gooseberry jam royally upside down on some warm dense thing spread on the floor (a towel, blanket, blanket, etc.), and wrap the same on top. Then let the boiled gooseberry dessert cool until room temperature... And only after that we transfer it to a storage location.

Store gooseberry jam, like any other, should be in a cool dark place or room - on the loggia, in the refrigerator or basement, cellar and other similar places. We transfer the cold-prepared dessert there immediately.

As mentioned above, to cook "real" royal gooseberry jam, you need to take unripe berries. And of the other ingredients, besides them, only sugar and water should be. Then the color will match the emeralds, and the taste is the same (or almost) like the jam, which Empress Catherine loved so much. Below are a couple of these recipes. However, they are also suitable for ripe berries.

Recipe number 1 - perhaps one of those, according to which they cooked for the empress. You will need:

  • unripe berries - 1 kg;
  • sugar - 0.8-1 kg;
  • water - 400 ml.

Gooseberries prepared for cooking

The first step is to prepare the syrup. Heat the water in an enamel saucepan to a boil. Then dissolve sugar in boiling water. The syrup is ready and boiling. And immediately, with boiling syrup, pour the gooseberries prepared for cooking, placed in an enameled cooking container (a cup, a basin, and so on). After that, we leave the berries for 5 hours. Then pour the syrup back into the saucepan, bring it to a boil again and pour the berries in it a second time. Leave the gooseberry in the syrup to infuse for another 5 hours. After that, we no longer separate the syrup from the berries. We put them together in a cooking bowl on the stove and heat to a boil. Then cook on low heat for about 15 minutes.

Recipe number 2 - modernized royal. You will need:

  • unripe berries - 1 kg;
  • sugar - 1-1.5 kg;
  • water - 400 ml.

Put the prepared gooseberries in a plastic container and sprinkle them lightly with water on top. Then we put it in this form in freezer for 20 minutes, after which we rearrange it in the general section of the refrigerator for the whole night.

The next day, preferably in the morning, first prepare the syrup, as described in the previous recipe. Then put the whole gooseberry into the boiling syrup, taking it from the refrigerator. Then we wait for the "future jam" to boil. As soon as this happens, immediately turn off the heat and leave the gooseberry dessert to cool. When it cools down, you need to separate the syrup from the berries. To do this, filter the entire mass through a colander. Then we heat the syrup to a boil and pour the berries into it again, and then, when everything boils, turn off the heat again and leave the "future jam" to cool down.

This sequence of actions must be repeated 2 more times. At the same time, during all 4 steps of cooking, it is impossible to interfere with the cooking jam, otherwise the berries will be crumpled, losing their integrity, and the whole dessert will turn into "porridge". You can only shake and shake the contents of the cookware, acting directly on it only. The last (fourth) cooking is not limited to the boiling point. Its duration is 30 minutes.

"Semi-classical" recipes - how to make emerald jam from berries of any ripeness

In these recipes, cherry leaves are added to give the jam its characteristic green (emerald) hue. So the degree of ripeness of the berries will not affect the appearance of the dessert in any way. He will look like a truly royal. In addition, cherry leaves will give the delicacy a special aroma and piquancy.

Gooseberries and cherry leaves

As in the previous recipes, you can change the proposed proportions of ingredients at your discretion according to your own taste. Therefore, below is only one recipe for such a cooking method. You will need:

  • berries of any ripeness - 1 kg;
  • sugar - 1-1.5 kg;
  • cherry leaves - as needed;
  • water - 400 ml.

We put the prepared gooseberries in a container for cooking jam, shifting them with carefully washed cherry leaves. Fill everything with cold, settled water (the one indicated in the recipe - 400 ml). Then we leave the berries and leaves like this for 5-6 hours. After that, we put them in a colander. At the same time, we filter the water into a saucepan. Then, on the basis of this water, we prepare the syrup, as described in recipe No. 1, and remove all the leaves from the berries. Then we throw gooseberries into the boiled syrup and turn off the heat almost immediately.

We leave the "future jam" to infuse for 4-6 hours. Then we put it on the stove again, bring to a boil, cook over low heat for 3 minutes, and then let it cool and infuse for 6 hours. Then we repeat the previous sequence of actions once again, but after cooking for 3 minutes, we immediately pour the jam into the jars.