Jam from gooseberry

Gooseberry jam is a traditional preparation. In addition, these berries are unlikely to be found in the nearest greengrocer 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 even last 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 5 to 8 hours pass.

In addition, there are a large number of recipes, and many of them require very little time, but are no less tasty and interesting.

Berries for jam are usually chosen hard, it is even better to take slightly unripe ones. For some recipes, the immaturity of the berries (when they are just beginning to form seeds) is a prerequisite for preparation. For others, it is quite possible to use both ripe and even slightly soft berries, the main thing is that they do not have signs of spoilage and disease. The color of the berries also matters only for a few classic recipes, for the majority, the gooseberry variety is not important.

Gooseberries are unpretentious in the choice of dishes for cooking – you should not use only aluminum pans. But it can be safely cooked in enameled dishes: 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;
• Rinse;
• dry completely on a towel;
• remove the tails on both sides.

This step is necessary, no matter which recipe is chosen.

Classic gooseberry jam recipe

Gooseberry jam can be prepared by completely preserving the shape of the berries or by pre-chopping the fruits.

Whole gooseberry jam

To prepare gooseberry jam according to the traditional recipe, an equal amount of prepared berries and sugar is taken. That is, for 1 kg of gooseberries – 1 kg of sugar.

1. To preserve the integrity of the berries in the jam, they must be pierced in several places with a needle or toothpick.
2. To 1 kg of gooseberries, add half a glass of water and put the mixture on a large fire.
3. After boiling, gradually add all the sugar and keep on the stove for another 15-20 minutes.
4. Remove from heat and stand for 2-3 hours.

   

5. Then bring to a boil again and cook over low heat for 30 minutes.

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 gooseberries of any variety and any degree of maturity.

In order to get two small jars of 400 ml each, you need to prepare:

• 600 g gooseberries;
• 1,2 kg of sugar;
• half a packet of vanilla sugar.

Cooking process:

1. Berries are passed through a meat grinder, placed in a container in which heating will be carried out, and covered with all the sugar.
2. After thorough mixing, leave to infuse for 2-4 hours.

   

3. Then vanilla sugar is added and the container with jam is put on fire.
4. The contents must be constantly monitored and, if necessary, stirred.
5. It is advisable to boil for about 15 minutes over moderate heat, removing the foam as it forms.
   Warning! As the jam cooks, the color of the jam will gradually change from green to light brown.
6. While the jam is ready, you need to wash and sterilize the jars and lids.
7. Spread it hot in jars and cork.

“Royal” gooseberry jam: recipe with photo

There are several versions of the origin of the name of this delicacy. One of them says that until the XNUMXth century, gooseberries and preparations from it were not very popular in Our Country. But once Catherine II tried the jam. The Empress liked the gooseberry dessert so much that it has since become one of her favorite dishes. And the jam from her light hand began to be called “Royal”.

However, this delicacy has other names. Some call it “Royal”, and it is also often called “Emerald” – in color, and sometimes “Amber” – depending on the manufacturing features.

Of course, the process of making jam according to this recipe cannot be called easy, but its beauty and taste deserve a little work.

“Royal”, or “Emerald”, jam has several features:

• It is always prepared only from green varieties of gooseberries.
• The berries must be unripe – the process of seed formation in them should only begin.
• The seeds (or the juiciest inner pulp) are always extracted from gooseberries before cooking.

There are two main varieties of “Royal” jam: with and without walnuts.

“Royal” gooseberry jam with cherry leaves

For 1 kg of gooseberries you need to cook:

• 1,5 kg of sugar;
• 20 cherry leaves;
• 400 ml water.

The berries that have dried up after washing should be carefully cut on the side with a sharp knife and the core should be taken with a small spoon into a separate container. This procedure is perhaps the longest and most laborious.

Prepare a decoction of the leaves.

1. Pour half of the cherry leaves according to the recipe with the whole amount of 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.
2. Pour hot broth along with gooseberry leaves and leave to cool for 10-12 hours. It’s good to do it in the evening.

   

3. In the morning, the decoction 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 the sugar syrup is boiled.
   Warning! After boiling, the syrup may become cloudy, but then it should become clear.
4. 5–10 minutes after boiling, gooseberries are placed in the syrup and boiled over medium heat for 15–20 minutes until the fruits become transparent.
5. After that, the remaining cherry leaves are added to the pan and boiled for another 3 minutes. New leaves remain in the jam, giving it a tart aroma and taste.

   

6. Hot jam is poured into sterile jars, closed with lids.

The result should be about 2 liters of jam.

How to cook “Emerald Royal” gooseberry jam with nuts

Ingredients:

• gooseberries – 1 kg;
• sugar – 1 kg;
• walnut – 120 g (it is also allowed to use hazelnuts, pine nuts);
• water – 500 ml;
• star anise – a few stars.

The most difficult and crucial step in making jam according to this recipe will be extracting the core from each gooseberry fruit and filling 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.

1. Syrup is brewed from sugar and water with the addition of star anise.
2. After boiling, gooseberries stuffed with nuts are added to it.
3. Boil over low heat for 18–20 minutes and set aside with the lid closed for 8–10 hours.
4. After this period, the jam is heated again and cooked for another 20 minutes.
5. Stir it very carefully so that the nuts do not fall out of the berries. It is best to periodically shake the pan slightly.

   

6. 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, decompose into sterile jars.

Below you can watch a detailed video on how to make gooseberry jam with walnuts.

Gooseberries with sugar without cooking

From gooseberries, you can get an amazing-tasting jam that preserves the entire set of useful elements.

1. To do this, just skip the berries washed and peeled from the tails through a meat grinder and add sugar to taste, but not less than the berries by weight.
2. Mix the sugar with the berries well, let them stand at room conditions for 3 hours and then arrange them in small sterile jars.

Ready raw jam should be stored in the refrigerator.

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 of gelatin;
• Vanilla sugar to taste.

Preparation:

1. Water with sugar is brought to a boil.
2. Gooseberries are added to the syrup, and everything is boiled for 10 minutes.
3. The mixture is cooled to room temperature.
4. Gelatin and vanilla are added.
5. The jam, brought to a boil, is cooked for 4-5 minutes with constant stirring.
6. When hot, it is laid out in jars.

A popular recipe for gooseberry jam Pyatiminutka

Housewives busy with household chores love this recipe, as it takes very little time and effort.

1. Before going to bed, soak 1 kg of prepared berries without tails in two glasses of water.
2. In the morning, separate the water from the gooseberries, add sugar to it and heat to a boil.
3. 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 all winter.

Cherry jam with gooseberries

Gooseberries for this recipe are better to choose large, hard and green. Cherry will give the finished dish a noble dark shade and rich taste.

• Berries of cherries and gooseberries in the same proportions (500 g of each);
• sugar – 900 g;
• water – 500 ml;
• ground cinnamon – 0,5 tsp.

Technology of preparation:

1. Berries are cleaned of all excess and mixed in a separate bowl.
2. Then a syrup is prepared from water, sugar and cinnamon until a homogeneous mixture is obtained.
3. The berries are poured with boiling syrup, boiled for 5-10 minutes, after which they insist 4 hours.
4. Bring to a boil again, boil for 5 minutes and infuse 3-4 times until it is noticeable that the syrup has begun to thicken. This means that the jam is ready.
5. It is cooled and laid out in a glass container.

Delicious gooseberry jam with lemon

Lemon is able to give gooseberry jam a unique citrus flavor.

• 900 g gooseberries;
• 2 lemon;
• 1,3–1,4 kg of sugar.

Preparation:

1. Lemons must be scalded with boiling water, cut into quarters and freed from all seeds.
2. Prepare gooseberries in the standard way.
3. Grind lemons with peel and gooseberries using a meat grinder or blender.
4. Transfer the fruit mixture to a saucepan, add sugar to it and knead until completely homogeneous.
5. Put on heat and boil for 10 minutes.
6. Cover the pot with a lid and insist the mixture for about 5 hours.
7. Then put it back on the fire and boil for 10 minutes.
8. Gooseberry and lemon jam is ready – it can be laid out in jars.

Gooseberry and kiwi jam

Gooseberries and kiwi are related, so they are wonderfully combined with each other.

• 800 g gooseberries;
• Xnumx qiwi;
• 1,8 kg of sugar.

Cooking process:

1. Free the kiwi from the skin, dip the pulp in cold water, then let it dry and cut into small cubes.
2. Free gooseberries from ponytails.
3. Using a blender, turn the mixture of kiwi and gooseberries into a puree mass.
4. Add sugar according to the recipe as you grind.
5. Put the fruit mixture on fire and heat to a temperature of 70-80 ° C, but not to a boil.
6. Leave the jam for 5 hours and heat up again to the pasteurization temperature (70 °C).
7. Cool, arrange in sterile jars, close with nylon lids and store, if possible, in the refrigerator or other cool place.

How to cook 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.

1. The berries are laid out in a suitable bowl, a little water is added (1 ml of water is enough for 200 kg of berries) and brought to a boil over low heat.
2. After the appearance of bubbles, add half of the sugar put according to the recipe, and bring the jam back to a boil over low heat.
3. Pour in all the remaining sugar and continue cooking until the berry mass changes color and begins to thicken.

Recipe for gooseberry jam with strawberries

Strawberries can be used not only fresh, but also frozen, after defrosting it.

• 500 g gooseberries;
• Xnumx strawberry;
• 1 kg of sugar;
• vanilla;
• a few drops of lime or lemon.

Preparation:

1. Wipe the berries peeled from the tails through a meat grinder.
2. Add sugar, vanilla and lime juice.
3. Boil after boiling for 5 minutes (if the workpiece will be stored in the refrigerator) or 40-60 minutes (if the jam is supposed to be stored at room temperature).

Gooseberry jam with vodka and oregano

In this recipe, vodka helps maintain 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.

Cooking process:

1. Gooseberries are pricked in several places to keep their shape and poured with cold water for 8 hours.
2. Water is poured into a separate pan, sprigs of oregano, cherry leaves, sugar are added there and brought to a boil.
3. After 5 minutes of boiling, the branches and leaves are removed and the amount of vodka prescribed according to the recipe is added.
4. The syrup is removed from the fire and the gooseberries are poured over it, let it brew for 20 minutes, after which it is boiled over medium heat for about 10-15 minutes.
5. The finished jam is distributed into jars and rolled up.

Fragrant gooseberry jam with raisins and spices

In addition to vodka, there is another way to preserve the integrity and shape of gooseberries.

1. In 1,5 liters of boiling water, dissolve 150 g of sugar and 2 partial teaspoons of citric acid.
2. Then each berry from 1 kg of gooseberries is pricked with a needle or skewer and placed for two minutes in boiling lemon-sugar syrup with the fire off. Berries become like olives.
3. With a slotted spoon, gooseberries are transferred 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.
4. One glass of the remaining syrup is poured into a separate container, 1,2 kg of sugar is added to it and, stirring gently, bring to a boil over low heat and completely dissolve the sugar.

   

5. Add 1 cup of raisins, half a teaspoon of ground ginger and cinnamon, bring the syrup back to a boil and place the gooseberries there.
6. Heating, immediately remove from heat.
7. Gently shake the pan with the contents; it is not recommended to stir with a spoon.
8. Leave for 5 hours, but do not close the lid so that the jam does not steam. To protect against dust and midges, you can cover with paper or gauze.
9. When the jam has completely cooled, it must be placed in the refrigerator for 8 hours.
10. Bring to a boil again over moderate heat and again set to cool for at least 5 hours.
11. 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.
12. The workpiece is cooled again and cold laid out in sterile jars.

The berries should turn out transparent and whole – very beautiful, and the jam itself is very tasty.

How to cook gooseberry jam with plum

From 500 g of gooseberries and the same amount of plums, you can cook amazing berry jam in your own juice. It is necessary to separate the pits from plums, and the tails from gooseberries.

1. Half of those and other berries are put in a saucepan, topped up with 100 ml of water, heated to a boil and boiled for about 15 minutes until softened.
2. The cooled berries are crushed with a blender, put back on the stove.
3. When boiling, gradually add 800 g of sugar and the remaining fruits.
4. Boil until thickened, then lay out in jars.

Raspberry gooseberry jam

• 700 g gooseberries;
• 300 g raspberries;
• 1,3 kg of sugar;
• 1,5 a glass of water.

Method of preparation:

1. First, sugar syrup is made from water and sugar.
2. In the meantime, the berries are washed and cleaned of ponytails.
3. Berries are poured into boiling sugar syrup and boiled for about an hour without interruption, regularly removing the foam.

Exotic jam with gooseberries and bananas

Fans of gooseberries mashed with sugar without boiling will also like this recipe.

1. 300 g of gooseberries are passed through a meat grinder.
2. Add one peeled and sliced ​​banana, 250 g of sugar, chopped cinnamon stick and 1-2 cloves.
3. All together again beat with a blender and leave to infuse for 2 hours.
4. Arrange 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 be pleased with the recipe for gooseberry and mango jam.

• 1 kg of gooseberries and sugar;
• 300 g diced mango pulp;
• 50 ml of lemon juice;
• 100 ml water.

The prepared pan is filled 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.

The secrets of making gooseberry jam in a slow cooker

In this recipe, it is important to observe all the proportions and volumes of the original products, since if they are exceeded, the jam can “run away” from the multicooker bowl during the cooking process.

It is necessary to cook:

• 650 g gooseberries;
• 450 d Sahara.

Cooking technology:

1. Berries prepared in the traditional way are placed in a multicooker bowl, sugar is added and left for 40 minutes.
2. Turn on the “extinguishing” mode and set the timer for half an hour without closing the lid.
3. After a beep, the jam cools for about 5 hours at room temperature.
4. The “stewing” program is turned on again for 20 minutes, again without a lid, so that after the appearance of bubbles, the jam boils for about 5 minutes.
5. After the third heating under the same conditions, the jam is ready.

It is three times cooking with intermediate infusions that makes it very fragrant and rich in taste.

Terms and conditions of storage of gooseberry jam

Gooseberry jam, which has undergone heat treatment for at least half an hour, can be safely stored without a refrigerator. But the place should be cool and without direct sunlight. A dedicated dark pantry or shelves at the bottom of the room, away from radiators, is best. In such conditions, the blanks will quietly stand for a year or more, if they are not eaten earlier.

Jam, which was prepared without cooking or with minimal heat treatment, should preferably be stored in the refrigerator for no more than 6–7 months.

Conclusion

Gooseberry jam can be prepared according to a wide variety of recipes and it is impossible to cover them all in one article, even the most complete one. Having got an idea about the features of the preparation of this dessert, you can safely experiment with other additives.