Good afternoon, dear readers! The harvest continues, which means we need to process it as much as possible and make preparations for the winter. Today I propose to make delicious gooseberry jam.
I have prepared a cool selection of the simplest and most original recipes. I would like to note that gooseberries go well with other berries or fruits, for example, oranges, currants, kiwi, raspberries, peaches.
You can add nuts or cherry leaves. And what are the names of the brew - malachite, royal, emerald, royal. I already want to try everything faster. Choose any recipe, experiment, create. Let's start cooking!
Classic gooseberry jam recipe
For this recipe, it is better to take green gooseberries. You can, of course, red and black, it will also be very tasty, but you won’t get the awesome emerald color.
You will need:
- 2 kg each. – berries and sugar
- 0.8 liters – water
- 1 teaspoon – lemon juice
How to cook:
1. Sort all the berries well, leaving only beautiful, whole, undamaged ones.
2. Use small scissors to remove the tails. This is a troublesome job, but it must be done. Now rinse the berries thoroughly.
3. Sterilize prepared jars and lids.
4. Pour water into a large saucepan (or a bowl), bring to a boil, add lemon juice and berries. Cook over low heat, after boiling, for 15 minutes, try to stir often so that nothing burns.
On a note! Lemon juice will help preserve the beautiful emerald color of the jam, and in addition, it will serve as a preservative and our delicacy will not sour.
5. Now you can add sugar, mix well, cook in sugar syrup for another 10 minutes. If you want to make the jam thicker, you can simmer for up to 30 minutes. But just keep in mind that after cooling it will thicken even more. So don't overcook and don't forget to stir!
6. Pour the hot treat into jars, seal, and let cool. Now you can send it for storage.
Calorie content per 100 g. – 205 kcal
Bon appetit!
Raw jam with orange
Emerald jam recipe
Not only tasty, but also very beautiful gooseberry jam can be prepared using the following ingredients:
- gooseberries – 1 kg (green or yellow varieties);
- sugar – 1 kg;
- cherry leaves – 20 pcs;
- water – 100 ml.
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Cooking process:
- Wash the berries, trim the stems, remove the leaves
- Sort through and remove overripe or spoiled specimens.
- Dry the gooseberries.
- Boil the syrup.
- Place berries and cherry leaves in hot syrup.
- Leave to soak for 5 hours.
- Bring to a boil, then remove from heat and leave again for 5 hours.
- Repeat this procedure 1 more time.
- Then bring to a boil, boil for 10 minutes and store in sterilized jars.
If desired, you can add a little vanillin to the jam at the end of cooking.
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Recipe for “raw” jam – pureed gooseberries with orange and lemon without cooking
This “raw” or “cold” jam should become a favorite recipe in your notebook.
Without heat treatment, the berries remain fresh, healthy and very tasty.
Especially in winter during the flu and cold season, a jar of this jam will save you from seasonal illness and lift your spirits. We will add citrus fruits to the gooseberries - lemon and orange, but you can take any one fruit to your taste.
You will need:
- 1 kg each. – gooseberries with sugar
- 1 piece each – lemon and orange (or 2 lemons, or 2 oranges)
How to cook:
1. Rinse the berries well, remove debris, leaves, and damaged fruits. Remove the ponytails, especially the black ones, with scissors or your hands. Otherwise they will look like random garbage in the jam.
2. Grind all the berries in a meat grinder or blender.
3. Wash the citrus fruits, pour over boiling water, cut into pieces along with the peel (just remove the seeds), chop in any way, like gooseberries.
4. Combine the resulting masses, add sugar and mix.
5. Leave the jam for 2-3 hours so that the sugar dissolves well. Be sure to stir.
6. Now there are two options. The first is to put the treats in plastic containers or dairy containers and put them in the freezer. This way you will get delicious, ground, frozen berries.
They can be stored until the next harvest. The second way is to put it in small jars up to the neck, pour sugar on top to the very top to create a protective layer, close the lid, put it in the refrigerator or cellar. This method can be stored for up to 6 months.
On a note! Citrus fruits can be replaced with any berry of your choice - raspberries or black currants.
Calorie content per 100 g. – 221 kcal
Bon appetit!
Five-minute gooseberry jam with whole berries - the simplest recipe
This recipe is very simple and affordable. The berries undergo minimal heat treatment, which means they retain the maximum amount of vitamins.
After cooling, the jam (without additional ingredients) turns into jelly. It can be served with tea, or used as a filling for buns and pies.
You will need:
- 5 glasses – gooseberries of any color
- 5 glasses – sugar
- ½ cup – water
How to cook:
1. Wash the gooseberries, sort them, remove debris and stems. Prick each berry with a toothpick.
2. Place the prepared berries in a bowl or pan, add water, bring to a boil and add sugar.
3. Now stirring all the time so that the sugar does not burn, bring to a boil again, turn the power to minimum, cook for another 5 minutes. You can simmer for up to 15 minutes, this will make the jam thicker.
4. While the jam is simmering, sterilize the jars with lids.
5. Pour the finished delicacy into jars and roll up, you can close with Euro-lids.
Bon appetit!
Thick gooseberry jam
Raspberry jam with gooseberries
Ingredients:
- Raspberries – 250 gr
- Gooseberries – 1 kg
- Sugar – 1 kg
Sort the gooseberries, remove the stems, wash well, prick each berry with a needle, add 750 grams of sugar and let stand until the juice is released. Grind the raspberries and the remaining sugar in a blender or grind through a kitchen sieve and add to the container with the gooseberries. Place over low heat, bring to a boil and cook for 5 to 7 minutes.
Place while hot into prepared sterile jars and seal with boiled lids. Store in the refrigerator or cool place.
Raspberry jam with gooseberries
Thick gooseberry jam for the winter
Another amazing recipe for making delicious jam. We get jam, but with whole berries. The secret is very simple - grind some of the berries, and leave the second part intact.
You will need:
- 1 kg each. – berries with sugar
- 1 sachet – jellyfix (20 g.)
- 2 teaspoons – cinnamon
How to cook:
1. Rinse the berries, remove debris and stems, and sort. If we come across slightly soft or wrinkled fruits, they will be processed, and the beautiful ones will be cooked whole.
2. Grind the soft fruits in a blender, add the hard ones to them. Mix everything, place the bowl on the stove at minimum power.
3. Now mix the thickener (zhelfix) with a glass of sugar and pour into the berries.
4. Cook the berry mass, stirring all the time, until it boils. Now you can add cinnamon and the rest of the sugar.
5. After boiling, boil for literally 3-5 minutes and turn off.
6. Pour into sterile glass jars and close with lids. Wrap the inverted jars in a warm blanket for 24 hours.
Bon appetit!
Tsar's jam with cherry leaves
Green gooseberry jam
A royal treat - this is what gooseberry jam is often called. The photo recipe says that for cooking you will need:
- Green gooseberries – 1 kg
- Sugar – 1.5 kg
- Water – 2 tbsp
- Cherry leaves – 5-7 pcs.
Remove very dense, slightly unripe berries from stalks and sepals, wash under running water and place in a deep container, alternating with layers of cherry leaves. Pour cool boiled water over everything and leave for 5-6 hours. Then drain in a colander and let the water drain. Boil syrup from sugar and 2 glasses of water.
When it boils, carefully add whole berries, turn it off immediately and leave to cool for 3-4 hours. Then bring to a boil again, let it cool again and boil a third time. Finally, place into sterile jars and close with lids.
Green gooseberry jam
Royal gooseberry jam with cherry leaves
You will have to cook in three batches, the process is long, but this jam flies away in 5 minutes, you won’t even notice!
You will need:
- 1 kg. – green gooseberries
- 1.2 kg. – sugar
- 100 ml. - water
- 10-20 pcs. – cherry leaves
How to cook:
1. Pre-process the fruits as described in the recipes above. Be sure to pierce each berry with a toothpick.
2. In a large bowl, cover the berries with water for 20-30 minutes, then drain the water.
3. While the fruits are taking water treatments, cook sugar syrup from water and half the specified amount of sugar.
4. Place cherry leaves on the fruit, pour hot syrup, and boil the mixture after boiling for about 5-6 minutes. Cover the bowl with a lid and leave for 10-12 hours.
5. The next day, carefully remove the berries with a slotted spoon and transfer to another bowl. Pour the remaining sugar into the syrup and cook for 5-6 minutes.
6. When the sugar is completely dissolved, add the berry mixture, boil for 2-3 minutes, the boiled gooseberries should become transparent. Turn off the stove and leave the treat until it cools completely.
7. Then boil the royal dessert a third time for another 15 minutes after boiling, pour into jars and roll up.
Bon appetit!
Red gooseberry jam
To make this aromatic and tasty gooseberry jam you will need:
- Red gooseberries – 1 kg
- Fresh gooseberry leaves – 10-15 pcs.
For the syrup:
- Sugar – 1.2 kg
- Water – 1 tbsp
How to make jam: procedure
Wash the berries well and cut off the stems. Place together with the leaves in a deep container and fill with water so that the products are completely covered with liquid. Leave in this state for 2 hours.
Then drain all the water, remove the leaves and pour in sugar syrup, previously boiled for 5 minutes. Set aside for half an hour and then bring to readiness over medium heat. The mass should acquire a pleasant thickness. Then put the whole gooseberry jam into jars and roll up.
Red gooseberry jam
Tip: If you plan to boil the berries whole, then take slightly unripe gooseberries with thick skin. Overripe berries will disintegrate under the influence of high temperatures and the finished product will look unsightly.
Gooseberry jelly through a meat grinder
This jelly is even more reminiscent of marmalade with a slight sourness. Even frozen gooseberries will do.
You will need:
- 0.5 kg. – gooseberries
- 10 gr. – gelfix (1/2 sachet)
- 250 gr. – sugar
How to cook:
1. Pass the prepared fruits through a meat grinder.
2. In a separate cup, mix the thickener with two tablespoons of sugar and add to the berry puree.
3. Place the bowl on the stove, cook, stirring all the time so that the sugar does not burn and the thickener dissolves evenly without lumps.
4. After boiling, add all the sugar, boil for 3-5 minutes after bubbles appear and the sugar dissolves. Don't forget to stir and skim off the foam.
5. Hot jam turns out to be liquid, it will thicken well after cooling.
6. Place the jam in jars and roll up, but you can immediately start tasting.
Bon appetit!
Royal delicacy
The original sweet and sour taste of Tsarskoye jam will be a pleasant addition to family tea drinking. To make the treat you will need to use:
- green large gooseberries (preferably slightly unripe) – 0.5 kg;
- sugar – 1 kg;
- walnuts – 350 g;
- star anise – 2 pcs;
- water – 500 ml.
Dessert creation process:
- The berries need to be sorted.
- Wash them in water, remove leaves, and cut them.
- Grind walnuts.
- Prepare sugar syrup.
- Pour syrup over nuts and gooseberries and leave to steep for 12 hours.
- After this, bring the mixture to a boil.
- Add star anise and simmer for another 10 minutes.
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Place the prepared jam in sterilized jars and roll up the lids. Store in a cool place.
Royal gooseberry jam with walnuts
The most difficult and time-consuming part of this recipe is hiding the nuts in the berries. But the end result is worth it.
Be sure to try it! You will not regret! By the way, walnuts can be replaced with almonds. The taste is a little different! But this is at your discretion.
You will need:
- 1 kg. – large gooseberries
- 100-120 gr. – nuts
- 1 kg. – sugar
- 0.5 liters – water
- 1 PC. – star anise
How to cook:
1. Wash the berries and remove the stems. Make a cut in each berry and squeeze out the center.
2. Grind the walnut kernels, stuff each berry with a piece of walnut.
3. Boil sweet syrup from sugar and water, pour hot syrup over the fruits and leave for 10-12 hours to soak.
4. The next day, add star anise to the jam, put it on the stove, cook after strong bubbles appear for about 5 minutes (up to 10). Turn off the stove and leave for 4-6 hours to cool. This process must be repeated 3 more times.
5. Only then can we pour our culinary masterpiece into sterile jars and roll it up.
On a note! If you are too lazy to stuff each berry, you can simply add nuts to the berry mixture. Cook also - for 5 minutes in 3-4 approaches.
Calorie content per 100 g. – 269 kcal
Bon appetit!
Black gooseberry jam
You don't even need to cook this delicious jam.
Ingredients:
- Black gooseberries – 1 kg
- Sugar – 600 gr
Carefully wash the fruits, remove all stems and leaves, spread them in one layer on a kitchen towel and let dry. Then place the berries in a deep container, cover with sugar and rub with a masher with holes intended for mashed potatoes. Mix the mixture thoroughly and make sure that the granulated sugar is completely dissolved.
Place the finished product in sterile jars, close the lids and place in the refrigerator. If the volume of gooseberries is very large, you can boil it in a copper or enamel basin for about 5 minutes and then roll it up. A dessert processed in this way will last for 2 to 3 years without spoiling.
Black gooseberry jam
