Gooseberry jam for the winter - recipes. Gooseberry jam - a simple five-minute recipe and royal style - with oranges and lemon without cooking, royal fresh gooseberry jam through a meat grinder

In contact with

Click class

Summer is a wonderful time when we can enjoy the gifts of nature and replenish our bodies with vitamins, amino acids and minerals. We enjoy eating in the summer fresh berries and fruits, but we must not forget about preparations for the winter. I just recently published, and today I want to talk to you about gooseberry jam, which is rightfully one of the most healthy and vitamin-rich.

Health benefits and harms of gooseberries

Since gooseberries are rich in vitamins A, B, C, E, and minerals such as calcium, magnesium, zinc, iron, copper, etc., its benefits are obvious for the human body. Gooseberries help with diseases such as anemia, hypertension, eczema, various inflammations of the respiratory tract and constipation. Gooseberries are considered a good preventative against cancer, cardiovascular ailments, and will help with low hemoglobin. Gooseberries have a choleretic effect, increase immunity, and give energy to a person. And with all this, due to its low calorie content, it is an excellent means for losing weight. Women are recommended to consume this wonderful berry to normalize hormonal levels during menopause, and for men at risk of cardiovascular diseases to strengthen blood vessels and heart muscle. Gooseberry in fresh regulates and normalizes the amount of glucose in the blood, but the daily norm should not exceed 100 g.

But gooseberries can also be harmful to health. It is not advisable to use it for people suffering from diseases of the stomach and duodenum and pancreatitis.

I definitely recommend preparing gooseberries for the winter. You can freeze the berries, then the vitamins will be preserved. at its best, you can even dry them, although this will not be easy to do due to the fact that the berries are quite large. But traditional preparation It's still jam.

Gooseberry jam recipes for the winter:

Royal gooseberry jam - recipe with cherry leaves

Gooseberry jam was called royal because it was favorite treat Catherine the Great, at least I like this version. And many housewives have long loved this recipe, since the jam turns out to be amazingly beautiful, transparent and tasty. It will take a little tinkering, but I highly recommend giving it a try.

We will need:

• gooseberries – 1 kg
• sugar - 1.5 kg
• water - 1.5 cups
• cherry leaves

1. Preparing gooseberries. First, we wash the berries and select only whole, healthy berries. To do this, remove the tails and stalks of each berry.

2. We cut the berries at the spout with a knife and a hairpin, carefully remove the pulp with a pin or paper clip. After this, we rinse the berries with cold water to free them from the remaining seeds. We drain the water.

3. Place the gooseberries in a bowl and alternate with the washed cherry leaves. Fill everything with cold water and leave the gooseberries in the bowl for 5-6 hours.

4. Place the gooseberries in a colander and drain the water.

5. Cook the syrup - boil 1.5 - 2 glasses of water, add sugar, stir until the grains dissolve, remove the dishes from the heat. Add gooseberries to the hot syrup, stir carefully so that all the berries are covered with syrup, and leave for 3-4 hours alone.

6. After the time has passed, put the jam on the fire again, bring to a boil, cook for 5-7 minutes, stirring and skimming. Remove the jam from the heat and leave it alone again for 5-6 hours. We repeat this 2-3 times.

When cooling the jam, do not cover the container with a lid!

7. After the 3rd cooking, the berries acquire a beautiful amber color. To quickly cool the jam, remove the container with the jam from the heat and place it in a bowl of cold water.

8. Royally put the gooseberry jam into pre-sterilized jars.

Five minutes - a simple recipe for gooseberry jam for the winter

If you don't want to spend a lot of time making jam, this recipe is for you. Jam cooks quickly, and we all know that the less heat treatment, the more vitamins are preserved.

We will need:

• gooseberries – 1 kg
• sugar - 1 kg
• water or any freshly squeezed fruit juice- 1 glass

1. We wash the gooseberries and remove (if you want) the stems and stalks.

3. But I prefer to cook the syrup first. To do this, boil water or juice, add sugar, stir, and after the sugar has dissolved, add the berries. Then cook for 5 minutes.

4. Cool the jam and put it into dry, sterilized jars.

Royal gooseberry jam with walnuts - recipe with photo

Recently, many jam recipes with various tasty additives have appeared. Walnuts are perhaps one of the most useful and unusual additions to any jam. It turns out very tasty, but the jam according to this recipe is labor-intensive. If you have enough patience, then prepare it, you won’t regret it. After all, a jar of such jam can even be given as a gift to friends or family.

We will need:

• gooseberries – 1 kg
• walnuts - 1/2 cup
• cherry leaves
• sugar - 1.5 kg
• water - 0.5 liters

It is better to make royal jam from unripe berries, or the berries should be elastic.

1. Fry the walnuts in a frying pan until golden brown. Let cool and chop into smaller pieces.

2. Fill the cherry leaves with water, bring to a boil and turn off. Let the broth cool.

3. We sort the gooseberries, remove the stems, rinse and drain in a colander.

4. Cut each berry with a knife and remove the pulp using a hairpin, pin or small spoon. We stuff each berry with a piece of walnut. It’s a lot of work, of course, but what a delicious meal it will turn out to be.

5. Place the stuffed berries in a saucepan or basin in which we will cook the jam.

6. Strain the decoction of cherry leaves, remove the leaves, add sugar. Place on the fire, bring to a boil, stir and cook the syrup. The cherry leaves will give the decoction and jam a beautiful amber color.

7. Pour this syrup stuffed with nuts gooseberry. Let this mass cool and leave in a cool place for a day. The next day the jam is well soaked, put the pan on the fire, bring to a boil and cook for 7-10 minutes over low heat.

8. After the jam has cooled, put it into sterilized jars.

Gooseberry jam with orange without cooking

And this is my favorite recipe, it’s ready in 5 minutes, the vitamins are kept intact, and the taste is extraordinary.

We will need:

• gooseberries – 1 kg
• oranges - 6 pcs.
• sugar - 1.5 kg

1. Wash the oranges and gooseberries, remove the stems from the berries.
2. Using a blender or meat grinder, first grind the oranges along with the peel.

2. Now we pass the gooseberries through a meat grinder. It is very convenient to grind using a blender.

3. Add sugar and stir everything until the sugar is completely dissolved.

4. Laying raw jam into plastic containers and freeze.

5. Before serving, let it defrost a little. And frozen jam is very tasty, especially on hot days, and is quite suitable as a dessert as fruit ice cream.

Jam - gooseberry jam

Gooseberry jam is another great option for making jam. It can be used both as jam and as a filling for pies.

Summer, of course, is wonderful, but it is also a troublesome time. After all, we must take care of ourselves and our loved ones, prepare many different delicious preparations. But in the fall and winter, how nice it is to take a jar of fragrant jam off the shelf, which will remind us of summer days.

So let's work with our sleeves rolled up.

Well, your comments and remarks will confirm to me that the work done was not in vain.

In contact with

Still, I decided to make royal gooseberry jam or emerald jam, as it is also called. The trick is that you need to remove the seeds from the berries, leaving only the walls with pulp. To be honest, I didn’t have the patience to peel a kilo of gooseberries, so I chose one of the simplified versions of this jam. I left the berries whole, and did everything else according to the recipe: added cherry leaves, boiled the syrup, and infused the jam. Taste royal jam gooseberries are simply super, very tasty! True, the color is not emerald at all, just a regular yellowish-golden color, as in other recipes.

I would like to note that even in a simplified version, the recipe for royal gooseberry jam requires patience and care. It took me two days to prepare.

Ingredients

For royal (royal) gooseberry jam you will need:

• dense unripe gooseberries - 800 g;
• cherry leaves – 12-15 pcs;
• granulated sugar – 800 g;
• water – 1 glass.

How to make royal gooseberry jam. Recipe

For this jam you need bottle gooseberries with large bright green berries. They are very dense, with fleshy walls, and sour. I couldn’t find one like this, I cooked it from a regular round one, but picked the berries unripe. Filled with cold water, then rinsed and left in a colander. But it’s better to scatter the berries on a towel to dry - this will make it easier to peel.

I cut off the branches and remaining flower stalks. I poured water over the berries again and washed off all the stuck debris.

Place a layer of gooseberries in a wide bowl. Layered with cherry leaves (the leaves were previously doused with boiling water).

There are also gooseberries on top. I poured in a glass of water warmed up to room temperature (40-45 degrees). Covered and left overnight. There were doubts about the advisability of this procedure, but the water was indeed saturated with the aroma of berries and cherry leaves.

In the morning I threw the berries and leaves into a sieve. The water will be used to prepare sugar syrup. The leaves will no longer be needed; I threw them away.

Pour the aromatic infusion into a thick-bottomed pan and boil it. I poured sugar. I put it on the lowest heat. Cook for about five minutes after boiling, stirring.

The result was a thick syrup. At the beginning of cooking, it foamed a lot, but after a couple of minutes it became homogeneous, almost transparent.

Turned off the fire under the pan. Place gooseberries in hot syrup. Did not stir, shook the mixture several times and left until evening (or 8-10 hours).

After steeping, the gooseberries turned yellowish. I can’t imagine how jam can be emerald in color...When heated, the berries change color and this is quite normal, but green ones - well, I don’t know, maybe some special variety.

Place the gooseberry jam on low heat and bring to a boil. Collected the foam and boiled for three minutes. Turned it off.

I left it covered overnight. In the morning I boiled it again and cooked for another three minutes. I insisted for six hours until it cooled completely.

Advice. Try not to stir the gooseberry jam, but to shake it. Then the berries will not lose their shape, the syrup will remain transparent.

After steeping, the berries became saturated with syrup, became heavy, and sank to the bottom. The syrup turned golden caramel color. The third time I cooked it over very low heat so that only slight stirring and small bubbles were noticeable. I boil for five minutes.

I take small jars, 200 ml each. I definitely sterilize it; I find it more convenient to steam it over a container of boiling water. I put the lids in a ladle and boil for a few minutes. I scoop up gooseberry jam with a small ladle and put it in hot jars. I screw it tightly.

I don’t turn the jars over; I leave them in the kitchen to cool to room temperature. I transfer it to a cool basement for storage - after all, the cooking was short and it’s better to be on the safe side. Although with such an amount of sugar and acid in the berries, gooseberry jam should be stored well at room temperature.

A small portion was left for testing, and I want to say that after a couple of days the taste became different, more intense or something. So, after brewing, the royal gooseberry jam will become even tastier. Will I cook it next year? Maybe if I find the right variety. It’s easier to cook from our garden regular jam, for example - here by . Good luck with your preparations and have a delicious winter! Your Plyushkin.

Gooseberry jam stands somewhat apart in the general range of homemade jams, especially on the tables of citizens of large cities, it is a rather rare guest, they are very pleased to surprise the guests who drop by, they treat it as something very exotic.

But in ancient times, gooseberry jam was a regular at winter tea parties in our homes.

The benefits of the fruits themselves are literally legendary; gerontologists claim that active consumption of gooseberries significantly prolongs life and rejuvenates the body. Gooseberry fruits contain a high content of vitamin C, P - active substances, iron, carotene, and even contain such a rare vitamin B9, the amount of which in the fruit increases as their ripeness increases.

In all the proposed methods of cooking gooseberry jam, the maximum amount of vitamins is preserved; gooseberry jam is often cooked with the addition of other berries, but we offer methods for cooking mono-jam containing only one type of fruit.

A special delicacy is gooseberry jam with almond seeds inside each berry; for obvious reasons, you can’t make a lot of this jam, but you can still make a small batch. Whole berries from jam prepared using the first method can be used to decorate cakes, and also as complete ingredients in fruit salads.

An interesting feature of gooseberry jam is that it is extremely varied in appearance, depending both on the methods of preparing the jam and on the varieties of fruit used, as well as on the degree of their ripeness. But it should be noted that preparing gooseberry jam is quite a time-consuming activity, which, of course, is worth it; you just need to adjust your plans.

Gooseberry jam - how to cook gooseberry jam using 1 method

To make gooseberry jam you will need:

• gooseberries - 1000g,
• sugar - 1500g.

Recipe:

Depending on what color you prefer for gooseberry jam, you can choose green varieties, or brightly colored yellow or orange ones, as well as varieties with dark-colored pulp.

Any of the listed gooseberry varieties will make excellent jam prepared according to our recipe. We wash the gooseberries, peel them from the stalks and the upper dried inflorescences, put them in a colander to completely drain the water, now you should chop each berry to avoid cracking the peel when making jam.

After these labor-intensive procedures, we sprinkle the berries with vodka and place them, first in freezer for 20 minutes, and then just put it in the refrigerator overnight. The next day, cook the syrup from sugar and two glasses of water until completely clear, then put the gooseberries in it, do not stir the jam, but shake it to mix, bring the mixture to a boil, at the first appearance of boiling bubbles, turn off the heat.

We leave the mass to cool, after complete cooling, drain the syrup through a colander and bring it to a boil, then put the gooseberries into the boiling syrup again. Such procedures, for high quality jam, must be done 2-4 times, the last time we cook the gooseberry jam until tender, about half an hour.

If desired, you can add vanilla to the finished jam; if the amount of jam allows, then we prepare it for future use, for which we put the boiling jam into sterile jars, one at a time, close with sterile lids and seal.

To sterilize jars, you need to buy a special metal lid with a hole in the center, place it on any pan half filled with water, bring the water to a boil and place the jar on top for a few seconds.

The readiness of a steam-heated jar is determined by touching its bottom; if the hand cannot withstand a slight touch, then the jar is already sterilized and can be filled with jam.

At the moment when you remove the jar to fill it with jam, we put a metal lid with a varnished inner coating into boiling water so that it is also sterilized; one or two seconds is enough for this. While you are filling the jar with boiling jam to the top, the sterilization of the lid will be completed; we remove it with tweezers or a fork, place it on the filled jar and immediately seal it using a special sealing machine for homemade preparations.

Gooseberry jam - how to make gooseberry jam using 2 methods

gooseberries - 1000g,

sugar - 1500g,

almonds -200g.

Recipe:

Wash large gooseberries, preferably green varieties, remove the stalk and upper inflorescence, then make a small cut from the top.

Next, using a metal spatula for cleansing the skin of the face, with a small round tip, probably every woman has one, we remove the seeds from each berry along with part of the pulp, while simultaneously pricking the skin. Having finished preparing all the gooseberries, insert an almond into each of them, and put everything in a separate bowl.

Sprinkle all the berries with vodka and put them in the refrigerator overnight. Then cook gooseberry jam according to the previous recipe.

Gooseberry jam - how to make gooseberry jam using 3 methods

To prepare gooseberry jam you need:

gooseberries - 1000g,

sugar - 1000g.

Recipe:

To prepare gooseberry jam in this way, you need very ripe gooseberries of any variety, we wash them, we do not remove the stalks and inflorescences, we twist everything in a meat grinder or using a blender.

Don’t be confused by the fact that the stalks and inflorescences are left behind; there is even an opinion that they contain certain useful material and finally in this recipe They won’t interfere with our preparations at all. Pour the entire resulting mass with sugar and, placing a fire spreader under the container in which we will cook the jam, set it to cook while constantly stirring with a long wooden spatula or spoon.

Bring the mixture to a boil and slightly reduce the heat so that there is a light boil, do not leave the jam for a minute, “scrape” the bottom with a spoon and stir. The question of removing the foam, everyone decides for themselves, at the end of cooking, if it has not gone away, then you can remove some excess amount. Cook the gooseberry jam in one batch until done, which is determined by a drop of jam; it should not spread on the surface.

After our jelly-like jam is ready, put it in sterile jars and seal them, put them on something that retains heat, with the lids down, and also wrap them on top. After an hour, turn the jars over and, after cooling completely, put them away for storage.

Gooseberry jam classic recipe - how to make gooseberry jam using 4 methods

To prepare gooseberry jam you need:

gooseberries - 1000g,

sugar -200g.

How to cook:

For jam prepared in this way, we buy very ripe, maximally sweet and soft fruits, wash them and set them to boil, pouring one glass of water, as soon as the berries are boiled, rub them through a fine sieve, in which the seeds and peel will remain. This mass can be prepared in another way: grind the ripe fruits through a meat grinder or blender, then rub through a sieve; it’s up to you to decide which method suits you best.

Add sugar to the resulting mass, turn on the burner with a fire divider placed on it and place a basin with the prepared mass, bring it to a boil with constant stirring. Cook the whole mass for about 15 minutes, then put it into pre-prepared and sterilized jars and seal for future use.

Very tasty, jelly-like, aromatic and exceptionally healthy jam, which can be consumed not only for pleasure, but also to prevent winter vitamin deficiency.

Gooseberry jam recipe with lemon - how to cook gooseberry jam using 5 methods

To prepare gooseberry jam you need:

gooseberries - 1000g,

zest of two lemons,

sugar - 1000.

Recipe:

We purchase gooseberries of medium ripeness, wash them, and, if desired, remove the stalks and upper inflorescences. Cover the gooseberries with sugar and add one glass of water, placing the container with the gooseberries on the fire, place a fire divider and cook while stirring until tender, skim off the foam if necessary.

5 minutes before the end of cooking jam, add to the total mass lemon zest, then fill sterilized jars with boiling aromatic jam, cover them one by one with sterile lids and seal them for future use. Using this method, you can also prepare jelly-like gooseberry jam with lemon zest, rolled in a meat grinder or blender.

Making gooseberry jam is not at all difficult. The most important thing is to have a proven recipe and cooking instructions on hand. All recipes provided on our website How to Cook.ru are tested. We publish only those recipes that we have prepared ourselves.

Cooking gooseberry jam in a slow cooker is a real pleasure! The only downside, perhaps, is that you can’t cook too much at once. It is not recommended to add more than 1 kg of berries.

Ingredients:

• 700 grams of gooseberries
• 600 grams of sugar

1 Wash the berries well, remove the leaves and tails on both sides. Although, when I made gooseberry jam, I didn’t do this. Believe me, the taste has not deteriorated at all. Then, however, you will have to spit these tails. I have already made the next batches of jam for the winter without the tails. Leave the gooseberries in a colander to drain the water, then pour them into a slow cooker and add sugar. You can wait half an hour for the berries to give juice, then mix the gooseberries with sugar using a spatula and then put them in stewing mode. I didn’t have any time at all, so I just sprinkled the berries with sugar and put them on simmer mode for an hour. Naturally, close the lid.

2 After 10 minutes, the gooseberry jam will begin to boil. Open the lid and mix thoroughly so that all the sugar drowns in the sweet syrup. If the non-stick coating of your bowl is in good condition, nothing will burn. If the food is already sticking a little, then after about five minutes open the lid of the multicooker and stir the gooseberry jam again.

3 While the jam is preparing, let's prepare the jars. They need to be sterilized along with the lids and dried well. I usually wash the jars first with detergent, then with baking soda, rinse well and sterilize in a water bath. I pour jam into small jars for the winter. I sterilize the half-liter jars for 10 minutes, and then I put all the jars in an oven preheated to 100 degrees and dry them. You can dry jars in the microwave, but you can put a maximum of 3 jars in there. If there are a lot of preparations, I don’t use the microwave. When the multicooker signals that the gooseberry jam is ready, immediately pour it into jars. Roll up the lids and cool to room temperature, turning the neck down. Then, you can put it in the cellar.

4 Olga Schastlivaya told how to make gooseberry jam

We offer you the most delicious recipes gooseberry jam, which will certainly come in handy. If you don’t yet know how to make gooseberry jam, we will tell you in this article.

Summer is rich not only in tasty and useful fruits. The entire summer harvest is also beautiful, resulting in bright, aromatic preparations for the winter. Gooseberries are considered one of the most interesting summer berries for making jam. Those housewives who know about the value of gooseberries rush every summer to prepare compotes and jams from them. To make gooseberry jam, you can use grandma’s classic recipe, or you can try something new. We will try to reveal to you a few secrets and especially popular recipes for preparing gooseberries for the winter. All you have to do is choose the most suitable one and please your loved ones with a healthy and tasty berry mass.

The benefits and harms of gooseberries

The most important element in gooseberries is pectin. This substance is capable of removing the maximum amount of radioactive elements from the human body. For people living in large industrial centers and areas with high background radiation, the use of gooseberries is recommended in maximum doses. Moreover, gooseberries have an increased antitumor effect.

The maximum content of vitamin C will help any body cope with seasonal colds and recover from them.

In folk medicine, gooseberries have long been used as a laxative and as a means of regulating the functioning of the gastrointestinal tract. In this case, gooseberries can be used either raw or in the form of compotes or jam.

It is known that gooseberries normalize arterial pressure and significantly increases vitality. People with excess body weight are also recommended to eat gooseberries.

Gooseberry berries also benefit those who suffer from diseases of the genitourinary system. Berries perfectly cleanse the kidneys and remove all harmful compounds from the urine.

If meticulous housewives carefully leaf through reference books traditional medicine, they will probably find many, many more beneficial properties gooseberries.

But it is worth remembering that the use of this berry is contraindicated for those who suffer from enteritis or diarrhea. And be careful about eating unwashed gooseberries. Considering that the gooseberry bush is susceptible to many diseases, it is often treated with pesticides. To avoid food poisoning, gooseberries must be thoroughly washed before consumption.

Collection and preparation of berries for jam

Gooseberries can be collected from late May to mid-June. You can pick both slightly unripe berries (green) and well-ripened ones. In both cases, preparation for the winter will turn out to be excellent. But in the first case, your jam will have a beautiful bottle (greenish) color, which will become a bright decoration for any table.

Gooseberries must be collected carefully, since the branches of the bush have quite large and sharp thorns. It is recommended to wear long sleeves, and when picking berries, carefully lift the bush branch up by the very tip. This way you can pick the berries with minimal scratches on your hands.

Before making jam, gooseberry fruits need to be trimmed with scissors on both sides, freeing the berry from the stalks. If you leave them, the jam will be spoiled.

Those who wish and love can tinker even more and free the berries from the seeds. To do this, cut each berry in half and remove the seeds with a pin. But most often housewives do without such manipulations.

Before cooking, gooseberries must be thoroughly washed in two waters, since the berries grow close to the ground and are often very dirty. Only after washing the gooseberries can be considered ready for further processing.

Necessary utensils for making gooseberry jam

You can cook gooseberries only in an aluminum or copper basin, since only these alloys will not stick to this berry, rich in fructose and sucrose.

You can take jars of any capacity. But before pouring the jam, they must be thoroughly washed and sterilized (or scalded with boiling water).

You will also need a spoon for removing the foam and a plate for collecting it.

A few tips for housewives who decide to make gooseberry jam

In order for gooseberry jam to have a beautiful green color, when preparing the sugar syrup you need to put several (10-15 pieces) cherry leaves into it. Boil them for ten minutes and remove. After this, you can add sugar to the water for the syrup.

To improve the taste and appearance of gooseberry jam, you can add any seasonal berry to it. The vitamin value of gooseberries will not be affected by this.

The amount of sugar per kilogram of berries must be at least one kilogram. Next, rely on your taste preferences.

Gooseberry jam - a classic recipe

In order to cook classic jam from gooseberries, you will need the berries themselves and sugar. You can later use this type of jam as a filling for baked goods or as a base for jelly or jelly. In any case, you will receive the maximum vitamin charge.

Ingredients:

• Gooseberries - 2 kg.,
• Sugar - 2 kg.,
• Water - 1 l.,
• Cherry leaves - 10 pcs.

How to make gooseberry jam:

Wash the gooseberries thoroughly and place them in a bowl or pan. Fill the mixture with half the sugar and poke all the berries well with a fork in many places. Set the container aside for a couple of hours until the berries release their juice.

As soon as the sugar in the basin is saturated with gooseberry juice, it is necessary to prepare sugar syrup. To do this, boil the cherry leaves in the specified amount of water for at least 10 minutes. After the leaves are removed from the syrup, you can pour sugar into it and, after mixing thoroughly, boil it for about five minutes.

Pour hot syrup over the gooseberries and put them on the fire. After the jam boils, you need to reduce the heat and cook the jam over low heat until you reach the consistency you want (30 minutes or more). Do not forget to periodically skim the foam from the jam.

Pour the finished jam into hot jars and roll up the lids. Enjoy your meal!

Recipe for gooseberry and raspberry jam

If you add raspberries to gooseberry jam, you will get a wonderful, aromatic berry mass, suitable both for independent consumption and as a filling for any type of baked goods. Enjoying this jam is pure pleasure and good for the body.

Ingredients:

• Gooseberries - 1 kg.,
• Raspberries - 0.5 kg.,
• Sugar - 1.5 kg.,
• Water - 3 tbsp.

How to make gooseberry and raspberry jam:

First, prepare sugar syrup from water and sugar. After the sweet liquid has boiled over low heat for several minutes, you can put the previously prepared gooseberries into it and boil them for 10-15 minutes.

The next step is to add raspberries to the boiling jam. Mix the raspberries thoroughly but gently in a bowl with the gooseberries and cook in this way for another 10 minutes.

Pour the hot jam into jars and roll up the lids. The workpiece must be removed under a fur coat until it cools completely. Delicious and beautiful jam is ready! Bon appetit and good health!

Gooseberry jam with walnuts

If you add a little gooseberry jam to walnuts, then you will get an excellent taste and unusual consistency of the product. Both adults and children will love this jam. Moreover, this dish can be used as an independent dessert. Among housewives this recipe is called “Moldavian jam”. Try it! You will be delighted!

Ingredients:

• Gooseberries - 1 kg.,
• Sugar - 1.5 kg.,
• Water - 3 tbsp.,
• Walnut - 300 gr.

How to make gooseberry jam with walnuts:

Lightly fry the walnut kernels in a hot frying pan until a beautiful color is formed. Remove from the pan and leave to cool.

Meanwhile, wash the gooseberries and dry them. Each gooseberry must be stuffed walnut through a neat side cut. Place the stuffed berries in a container for making jam.

In a separate container, cook sugar syrup from water and sugar. As soon as the sweet liquid boils for at least 3-5 minutes, you can pour it over the gooseberries. Place the container with the berry-nut mixture on the fire and bring to a boil. After the jam has simmered for 10 minutes, turn off the heat and let the jam sit for at least 8 hours in a cool or cool place.

After the required time has passed, put the jam back on the fire and cook for about an hour over low heat. Constantly skim off the foam and stir the jam periodically.

Pour the finished aromatic mass into jars and roll up the lids. Yummy food for the winter is ready. Good health to you and your household!

Gooseberry jam with oranges

In combination with orange, gooseberries will give a unique beautiful color and excellent taste. This jam will be appreciated by all your guests and all your family. And your culinary talent will gain an additional rating!)))

Ingredients:

• Gooseberries - 3 kg.,
• Sugar - 3 kg.,
• Orange (large) - 3 pcs.

How to make gooseberry jam with oranges:

Prepare gooseberries and mince them through a meat grinder (food processor). Pour the mixture into a container for making jam.

Peel the oranges and also pass through the chopper. Add to gooseberry puree. Cover everything with sugar and let it cook.

Bring the jam to a boil and cook over low heat for at least 15 minutes. If you want to get a thicker jam consistency, you can boil it for about 40 minutes. Pour the finished jam into jars and roll up the lids.

Useful and fragrant jam ready for winter! Enjoy your meal!

Violetta Londareva told how to make gooseberry jam.

From apples - apple jam, and What is the name of gooseberry jam? differently, not many people know due to the fact that the word “gooseberry” is difficult to pronounce correctly. The correct name of such jam sounds like gooseberry jam, but not gooseberry jam.

It is also often called imperial, royal or royal. Do you know why? This is the name gooseberry jam acquired not only because it was eaten exclusively by kings and nobles, in villages and villages peasants also prepared it. The fact is that not all jam can be called royal.

For kings and kings it was cooked according to an exclusive recipe, the process of which was long and laborious. Before making emerald jam, all seeds were removed from the berries. Despite the fact that years have passed, this jam continues to be in demand among many housewives who love to prepare preparations for the winter. Today you will learn how to cook royal, as well as other equally interesting recipes.

Gooseberry jam - recipes

Do you want to cook emerald gooseberry jam quickly and with minimal loss of vitamins? Then use the recipe below.

Emerald gooseberry jam without cooking - recipe

Ingredients:

• Gooseberries – 1 kg.,
• Sugar – 1 kg.,
• Lemons – 1 pc.,
• Orange – 3 pcs.

Wash the gooseberries, trim or tear off the tails of the berries. Cut oranges and lemons into slices. Pass the gooseberries and fruits through a meat grinder. Add sugar to the resulting puree. Stir and leave for 12 hours. Sterilize jars and lids in any way convenient for you.

Puree gooseberry jam. Photo