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Gooseberry jam is a traditional Russian preparation. In addition, these berries are unlikely to be found in the nearest grocery store or supermarket. For them, you need to contact your friends who have summer cottages, or look for them on the market during the ripening season. But there are a lot of recipes for preparing this priceless berry for the winter, for every taste.
How to cook gooseberry jam correctly
Making gooseberry jam according to classic recipes is a laborious task that can last even several days. But do not be afraid in advance: there is no need to stand at the stove all this time. Like any traditional jam, gooseberry dessert is cooked in several stages, between which usually take from 5 to 8 hours.
In addition, there are a large number of recipes, and many of them require very little time, while being no less tasty and interesting.
Berries for jam are usually chosen hard, it is even better to take slightly unripe berries. For some recipes, the immaturity of the berries (when seeds are just beginning to form in them) is a prerequisite for cooking. For others, it is quite possible to use ripe and even slightly soft berries, the main thing is that there are no traces of damage and disease on them. The color of the berries also matters only for a few classic recipes; for most, the gooseberry variety is not important.
Gooseberries are unpretentious in the choice of cooking utensils - you should not use only aluminum pots. But it can be safely cooked in an enamel bowl: the jam rarely burns and sticks to the bottom and walls. But the foam will need to be removed regularly, especially at the first stage of cooking: harmful impurities can accumulate in it.
Before proceeding directly to cooking, you must:
- sort the berries, removing those that have stains and damage of any kind;
- dry completely on a towel;
- remove ponytails from both sides.
This step is necessary, whichever recipe is chosen.
The classic gooseberry jam recipe
Gooseberry jam can be made by completely retaining the shape of the berries or by pre-crushing the fruit.
Whole gooseberry jam
To make traditional gooseberry jam, equal amounts of prepared berries and sugar are taken. That is, for 1 kg of gooseberries - 1 kg of sugar.
- To preserve the integrity of the berries in the jam, they must be pierced in several places with a needle or toothpick.
- Add half a glass of water to 1 kg of gooseberries and put the mixture on high heat.
- After boiling, gradually add all the sugar and keep on the stove for another 15–20 minutes.
- Remove from heat and stand for 2-3 hours.
- Then bring to a boil again and cook over low heat for 30 minutes.
Advice! In the finished jam, it is possible to break the berry with a spoon.
The product must be packaged in sterile jars and rolled up.
Gooseberry jam through a meat grinder for the winter
In this recipe, you can use any type of gooseberry and any degree of ripeness.
In order to get two small 400 ml jars at the exit, you need to prepare:
- 600 g gooseberries;
- 1.2 kg of sugar;
- half a packet of vanilla sugar.
- The berries are passed through a meat grinder, placed in a container in which heating will be carried out, and covered with all the sugar.
- After thorough mixing, leave to infuse for 2-4 hours.
- Then add vanilla sugar and put the container with jam on fire.
- The contents must be constantly monitored and stirred if necessary.
- It is advisable to boil for about 15 minutes over moderate heat, removing the foam as it forms.
Warning! As it cooks, the color of the jam will gradually change from green to light brown.
- While the jam comes to readiness, you need to wash and sterilize the jars and lids.
- Spread it hot in jars and seal.
"Tsarskoe" gooseberry jam: a recipe with a photo
There are several versions of the origin of the name of this delicacy. One of them says that until the 18th century, gooseberries and preparations from it were not very popular in Russia. But once Catherine II tried the jam. The empress liked the gooseberry dessert so much that since then it has become one of her favorite dishes. And from her light hand the jam began to be called "Tsarskoe".
However, this delicacy has other names as well. Some call it "Royal", and it is also often called "Emerald" - in color, and sometimes "Amber" - depending on the peculiarities of its manufacture.
Of course, the process of making jam according to this recipe cannot be called easy, but its beauty and taste deserve a little work.
"Tsarskoe" or "Emerald" jam has several features:
- It is always prepared only from green gooseberries.
- The berries must be unripe - the process of seed formation in them must only begin.
- Always extract the seeds (or the juiciest inner flesh) from the gooseberry berries before cooking.
There are two main varieties of "Tsarskoe" jam: with walnuts and without them.
"Tsarskoe" gooseberry jam with cherry leaves
For 1 kg of gooseberries you need to cook:
- 1.5 kg of sugar;
- 20 cherry leaves;
- 400 ml of water.
The dried berries after washing need to be carefully cut from the side with a sharp knife and select the core with a small spoon into a separate container. This procedure is perhaps the longest and most laborious.
Advice! From the middle, you can later cook a wonderful compote or jam.
Prepare a decoction of the leaves.
- Pour half of the cherry leaves according to the recipe with all the water and, bringing to a boil, cook over low heat for 2 to 5 minutes. In this case, you need to ensure that the broth remains green.
- Pour the hot broth together with gooseberry leaves and leave to cool for 10-12 hours. It is convenient to do this in the evening.
- In the morning, the broth from the berries is poured into a separate pan, the leaves are removed and the entire amount of sugar is added according to the recipe, after which sugar syrup is boiled.
Warning! After boiling, the syrup may become cloudy, but then should become transparent.
- 5-10 minutes after boiling, gooseberries are placed in the syrup and cooked over medium heat for 15-20 minutes until the fruits become transparent.
- After that, add the remaining cherry leaves to the pan and cook for another 3 minutes. The new leaves remain in the jam, giving it a tart aroma and flavor.
- Hot jam is poured into sterile jars, covered with lids.
As a result, you should get about 2 liters of jam.
How to make "Emerald Royal" gooseberry jam with nuts
- gooseberries - 1 kg;
- sugar - 1 kg;
- walnut - 120 g (hazelnuts, pine nuts are also allowed);
- water - 500 ml;
- star anise - a few stars.
The most difficult and crucial step in making jam according to this recipe will be to extract the core from each gooseberry fruit and fill it with finely chopped nuts.
The most impatient can use the lightweight version. In this case, the walnuts are cut into small pieces and added to the jam at the second stage of cooking, separately from the berries. But in any case, the berries must be freed from the cores.
- Syrup is cooked from sugar and water with the addition of star anise.
- After boiling, gooseberries stuffed with nuts are added to it.
- Cook over low heat for 18–20 minutes and set aside with the lid closed for 8–10 hours.
- After this period, the jam is heated again and cooked for another 20 minutes.
- Stir it very carefully so that the nuts do not fall out of the berries. It is best to shake the pot occasionally.
- When the berries become translucent, the jam is ready. It can be packaged hot, or you can quickly cool it in ice water, constantly changing or adding ice to it. And already chilled, spread out in sterile jars.
Below you can watch a detailed video on how to make gooseberry jam with walnuts.
Gooseberries with sugar without boiling
From gooseberries, you can get an amazing taste of jam, which preserves the entire set of useful elements.
- To do this, it is enough just to skip the washed and peeled berries through a meat grinder and add sugar to taste, but not less than berries by weight.
- Mix sugar and berries well, let them stand at room conditions for 3 hours and then put in small sterile jars.
Store ready-made raw jam only in the refrigerator.
Attention! If desired, citrus fruits, kiwi or banana, chopped in a meat grinder, can be added to the recipe for mashed gooseberries in the amount of 1 / 5-1 / 4 of the volume of berries.
Green gooseberry jam
There is a relatively easy and quick recipe for making jam from green varieties or unripe gooseberries.
To do this, for 1 kg of berries you need to take:
- 200 ml of water;
- 5-6 tablespoons of sugar;
- 100 g gelatin;
- vanilla sugar to taste.
- Water with sugar is brought to a boil.
- Gooseberries are added to the syrup, and everything is boiled for 10 minutes.
- The mixture is cooled to room temperature.
- Gelatin and vanilla are added.
- The jam, brought to a boil, is cooked for 4–5 minutes with constant stirring.
- When hot, it is laid out in banks.
Popular recipe for gooseberry jam Pyatiminutka
Housewives busy with household chores love this recipe, as it takes very little time and effort.
- Before going to bed, soak 1 kg of prepared berries without tails in two glasses of water.
- In the morning, separate the water from the gooseberry, add sugar to it and heat to a boil.
- After the sugar is completely dissolved, put the berries in a saucepan with syrup and boil over moderate heat for no more than 5 minutes.
In sterilized jars, this dessert can be stored in a cool, dark place throughout the winter.
Cherry jam with gooseberries
For this recipe, gooseberries are best selected large, firm and green. Cherries will add a noble dark shade and rich taste to the finished dish.
- Cherries and gooseberries in equal proportions (500 g each);
- sugar - 900 g;
- water - 500 ml;
- ground cinnamon - 0.5 tsp.
- The berries are cleaned of all excess and mixed in a separate bowl.
- Then a syrup is prepared from water, sugar and cinnamon until a homogeneous mixture is obtained.
- The berries are poured with boiling syrup, boiled for 5-10 minutes, and then infused for 4 hours.
- Bring to a boil again, cook for 5 minutes and insist 3-4 times until it is noticeable that the syrup has begun to thicken. This means the jam is ready.
- It is cooled and placed in a glass container.
Delicious gooseberry jam with lemon
Lemon can give gooseberry jam a unique citrus aroma.
- 900 g gooseberries;
- 2 lemons;
- 1.3-1.4 kg of sugar.
- Lemons must be scalded with boiling water, cut into quarters and free of all seeds.
- Prepare gooseberries in the usual way.
- Grind the lemons with the peel and gooseberries using a meat grinder or blender.
- Transfer the fruit mixture to a saucepan, add sugar to it and stir until smooth.
- Put on the heat and boil for 10 minutes.
- Cover the saucepan with a lid and infuse the mixture for about 5 hours.
- Then put on fire again and boil for 10 minutes.
- Gooseberry and lemon jam is ready - you can put it in the jars.
Gooseberry and kiwi jam
Gooseberries and kiwis are related, so they go well together.
- 800 g gooseberries;
- 400 g kiwi;
- 1.8 kg of sugar.
- Free the kiwi from the skin, dip the pulp in cold water, then let it dry and cut into small cubes.
- Free the gooseberries from the tails.
- Using a blender, turn the kiwi and gooseberry mixture into a puree mixture.
- Add the sugar prescribed in the recipe as you grind.
- Put the fruit mixture on the fire and heat to a temperature of 70-80 ° C, but not to a boil.
- Leave the jam for 5 hours and heat again to pasteurization temperature (70 ° C).
- Cool, put in sterile jars, close with nylon lids and store, if possible, in a refrigerator or other cool place.
How to make gooseberry and currant jam
Gooseberries go well with black, red and white currants, especially since they usually ripen at the same time.
Gooseberries and currants are taken in equal proportions, and granulated sugar in a slightly larger volume. For example, if you take 500 g of both berries, then you need to prepare 1.2-1.3 kg of sugar.
- Put the berries in a suitable bowl, add a little water (200 ml of water is enough for 1 kg of berries) and bring to a boil over low heat.
- After the bubbles appear, add half of the sugar prescribed in the recipe, and the jam is brought back to a boil over low heat.
- Pour in all the remaining sugar and continue cooking until the berry mass changes color and begins to thicken.
Advice! The readiness of the jam is checked by placing a small drop on a cold plate. The cooled drop should keep its shape and not spread.
Gooseberry Strawberry Jam Recipe
Strawberries can be used not only fresh, but also frozen, after defrosting them.
- 500 g gooseberries;
- 500 g strawberries;
- 1 kg of sugar;
- a few drops of lime or lemon.
- Rub the berries peeled from the tails through a meat grinder.
- Add sugar, vanilla and lime juice.
- Boil after boiling for 5 minutes (if the piece will be stored in the refrigerator) or 40-60 minutes (if you intend to store the jam at room temperature).
Gooseberry jam with vodka and oregano
In this recipe, vodka helps preserve the strength of the finished berry and increases the shelf life of the workpiece.
For cooking you will need:
- 1 kg of gooseberries;
- 1 kg of sugar;
- 500 g of water;
- 15–20 pieces of oregano sprigs;
- 10-15 cherry leaves;
- 100 g of vodka.
- Gooseberries are pricked in several places to maintain their shape and poured with cold water for 8 hours.
- Water is poured into a separate saucepan, oregano sprigs, cherry leaves, sugar are added there and brought to a boil.
- After 5 minutes of boiling, the branches and leaves are removed and the prescribed amount of vodka is added.
- The syrup is removed from the heat and the gooseberry is poured over it, it is allowed to brew for 20 minutes, after which it is boiled over medium heat for about 10-15 minutes.
- The finished jam is distributed among the jars and rolled up.
Aromatic gooseberry jam with raisins and spices
In addition to vodka, there is another way to preserve the integrity and shape of gooseberries.
- In 1.5 liters of boiling water, dissolve 150 g of sugar and 2 incomplete teaspoons of citric acid.
- Then each berry from 1 kg of gooseberries is pricked with a needle or skewer and placed in boiling lemon-sugar syrup for two minutes with the heat off. The berries become like olives.
- Use a slotted spoon to transfer the gooseberries to a bowl of cold water. It is advisable to add ice to the water to sharply cool the berries. This will prevent them from cracking.
- One glass of the remaining syrup is poured into a separate container, 1.2 kg of sugar are added to it and, stirring carefully, bring to a boil over low heat and the sugar is completely dissolved.
- Add 1 cup raisins, half a teaspoon each of ground ginger and cinnamon, bring the syrup to a boil again and place the gooseberries there.
- Heat, immediately remove from heat.
- Gently shake the pan with the contents; stirring with a spoon is not recommended.
- Leave for 5 hours, but do not close the lid so that the jam does not get steamy. Cover with paper or gauze to keep out dust and midges.
- When the jam is completely cool, it must be placed in the refrigerator for 8 hours.
- Bring to a boil again over moderate heat and again set to cool for at least 5 hours.
- For the third time, before heating, add a bag of vanilla sugar (1 teaspoon) to the jam and, bringing to a boil, boil for 5-10 minutes.
- The workpiece is cooled again and laid out in a cold form in sterile jars.
The berries should turn out to be transparent and whole - very beautiful, and the jam itself should be very tasty.
How to make gooseberry and plum jam
From 500 g of gooseberries and the same amount of plums, you can cook an amazing berry jam in your own juice. At the plums it is necessary to separate the bones, at the gooseberries - the tails.
- Half of those and other berries are put into a saucepan, added with 100 ml of water, heated to a boil and boiled for about 15 minutes until softened.
- The cooled berries are crushed with a blender, put on the stove again.
- When boiling, 800 g of sugar and the remaining fruits are gradually added.
- Boil until thick, then put in jars.
Raspberry gooseberry jam
- 700 g gooseberries;
- 300 g raspberries;
- 1.3 kg of sugar;
- 1.5 cups of water.
- First, sugar syrup is boiled from water and sugar.
- Meanwhile, the berries are washed and peeled from the tails.
- Berries are poured into boiling sugar syrup and boiled for about an hour without interruption, regularly removing the foam.
Exotic Gooseberry Banana Jam
Lovers of gooseberries, mashed with sugar without boiling, will also like this recipe.
- 300 g of gooseberries are passed through a meat grinder.
- Add one peeled and diced banana, 250 g sugar, chopped cinnamon stick and 1-2 cloves.
- Whisk everything together again with a blender and leave to infuse for 2 hours.
- Put the jam in small jars and store it in the refrigerator.
Unusual mix, or gooseberry jam with mango
Fans of experiments and a variety of exotic dishes will appreciate the recipe for gooseberry and mango jam.
- 1 kg of gooseberries and sugar;
- 300 g diced mango pulp;
- 50 ml lemon juice;
- 100 ml of water.
Fill the cooked pot with gooseberries, mango pieces, sugar and lemon juice. Stir and bring to a boil over moderate heat. Remove the foam and cook for about 40 minutes until the jam begins to thicken.
Secrets of making gooseberry jam in a slow cooker
In this recipe, it is important to observe all the proportions and volumes of the starting products, because if they are exceeded, the jam can "escape" from the multicooker bowl during the cooking process.
You need to prepare:
- 650 g gooseberries;
- 450 g of sugar.
- The berries prepared in the traditional way are placed in a multicooker bowl, sugar is added and left for 40 minutes.
- They turn on the "extinguishing" mode and set the timer for half an hour without closing the lids.
- After the sound signal, the jam cools down for about 5 hours at room temperature.
- The "stewing" program is switched on again for 20 minutes, again without the lid, so that after the bubbles appear, the jam boils for about 5 minutes.
- After the third heating under the same conditions, the jam is ready.
It is three times cooking with intermediate infusions that makes it very aromatic and rich in taste.
Terms and conditions of storage of gooseberry jam
Gooseberry jam that has been cooked for at least half an hour can be safely stored without a refrigerator. But the place should be not hot and without direct sunlight. A dedicated dark pantry or shelves in the lower part of the room, away from radiators, work best. In such conditions, the blanks will calmly stand for a year or more, if they are not eaten earlier.
Jam, which was prepared without boiling or with minimal heat treatment, should preferably be kept in the refrigerator for no more than 6-7 months.
Gooseberry jam can be prepared according to a wide variety of recipes and it is impossible to cover all of them in one article, even the most complete one. Having got an idea of the peculiarities of the preparation of this dessert, you can safely experiment with other additives.