What laudatory epithets were not awarded to gooseberry jam for the winter - emerald, royal, royal, and all because such a preparation is really very beautiful and tasty. It is believed that this particular jam was one of the favorite treats of Catherine the Great!
Today, there are a lot of recipes for its preparation, including those in which this berry is combined with other berries, fruits, nuts, spices - it remains only to choose which one to cook gooseberry jam in order to treat your family with this wonderful dessert.
Gooseberry jam simple recipe
The easiest gooseberry harvest recipe for the winter. Gooseberries are rich in natural pectin, so there is no need to add store-bought thickeners to the workpiece. Keep in mind that gooseberries are reluctant to release juice, so be sure to add water to the recipe, and it is also advisable to fill the gooseberries with sugar in advance and leave them for several hours, and preferably all night, in the refrigerator.
Ingredients:
- Three glasses of gooseberries;
- Sugar three glasses;
- Half a glass of water.
How to make the easiest gooseberry jam - step by step recipe with photo:
Sort the gooseberries, remove debris, pinch off the tails on both sides. Wash the prepared berries and lay on a towel to dry.
Transfer the gooseberries to an appropriately sized enamel pot. Pour the gooseberries with half the sugar, refrigerate for 3-4 hours, or overnight. During this time, gooseberries will give juice.
Remove the pan from the refrigerator, pour water into the gooseberries.
Put the pot with future jam on low heat, bring the contents to a boil.
Pour the remaining sugar into the pan, gently mix the berry mass. It is better to do this with a wooden spatula.
Foam will form on the surface of the jam - remove it.
Cook the jam over low heat for 5 minutes after boiling, then remove the pan from the stove, let the contents cool completely.
Place the pot back on the stove, bring to a boil, simmer for 5 minutes, remove and let cool.
Repeat the same for the third time, only after a five-minute boil, pour the hot jam into small sterilized jars. Close with sterile lids and let cool in the heat. Store the five-minute jam in a cool place.
Instant gooseberry jam without sugar with orange and kiwi
Such a quick and easy recipe for sugar-free gooseberry jam will appeal to all lovers of healthy sweets, healthy, low-calorie jam with a pleasant sourness - you will like it!
Ingredients:
- Gooseberries - 1 kg.;
- Oranges - 4 pcs.;
- Kiwi - 1 pc.
How to cook delicious gooseberry, orange and kiwi jam quickly and easily:
We sort out the gooseberries, wash and clean them from the cuttings. We clean the kiwi, grind it together with the gooseberries in a blender. 3. Cut the oranges into slices to make it easier to get the pits. . We also grind them into gruel in a blender. . We mix the ingredients together, roll them into sterile jars. Store in the refrigerator or freezer.
Royal or emerald gooseberry jam
This jam is also called emerald for its wonderful color. However, its preparation is a rather laborious process. Get ready, it won't be easy. But the result is worth it.
Ingredients
- 600 g gooseberries.
- 70-80 g of nucleoli walnuts.
- 650 g of granulated sugar.
- 10-12 bright green cherry leaves.
- 200 ml of clean, non-chlorinated or settled water.
How to cook royal gooseberry jam with walnuts - step by step instructions:
Since the jam is royal, we will also prepare the berries “royally” - they need to be washed, put to dry on paper or linen towels. My cherry leaves, put to dry on a clean cloth.
Cut off the "tails" and "noses" of the gooseberries.
Using a paper clip, plastic spatula, hairpin or any other suitable object, remove the seeds from the fruit, trying not to make a hole through the berry.
Dry the shelled walnuts over low heat until a pleasant aroma appears, cool, cut into small pieces that can fit inside the gooseberries.
Armed with angelic patience and the knowledge that the result justifies the torment, put a piece of nut inside each "gooseberry".
Pour water into a container, put half the sugar, cherry leaves, boil the syrup.
Advice! Boil it for no more than 2-3 minutes so that the color remains green, otherwise the liquid will turn brown and then reddish. Although it is also beautiful!
Dip the berries stuffed with nuts in hot syrup, immediately place the container in cold water, cool, changing the water several times, soak for 6-8 hours.
Repeat the process again - after the necessary exposure, remove the gooseberries from the syrup, bring the liquid to a boil, put the remaining sugar, stir, bring to a boil, put the berries back, cook until a drop test. Cool the finished jam immediately, as indicated above (changing the water to cold).
For storage for the winter, pack the finished product in pre-prepared sterilized jars (cold), cover each with a circle of paper moistened with alcohol or vodka, roll up with varnished sterile lids.
For your information! Royal jam is also made from red gooseberries.
Gooseberry jam with orange for the winter
Gooseberry jam with oranges has a pleasant sweet taste with a delicate citrus aroma. Prepare it for sure and enjoy the result.
Prepare ingredients:
- gooseberries - 900 g;
- sugar - 1.2-1.3 kg;
- orange - 2 pcs.
Cooking process:
- We wash the berries and remove the tails. Citrus fruits are also thoroughly washed, cut into 4 parts, remove all seeds.
- We put the prepared ingredients in the blender bowl and grind, you can use a meat grinder.
- Pour the resulting mass into a saucepan, add sugar and stir until the last ingredient is completely dissolved. We set the container on the stove and, with an average gas supply, constantly stirring with a wooden spatula, bring the contents to a boil, then cook for 10 minutes.
- We cover the pan with a mass of lid and leave for 4-5 hours.
- Later specified time We return the mixture to the fire, bring it to a boil again and boil for about 10 minutes. Pour the finished jam into sterile containers and cork for future use.
On a note! In exactly the same way, you can make gooseberry jam with lemon! At the same time, the number of ingredients is preserved: 900 g of berries, 1.2 kg of sugar and 2 lemons!
Quick gooseberry jam in a slow cooker
Today, almost every housewife in the kitchen has a multicooker, this device greatly facilitates the process of cooking. Usually, first and second courses are prepared in a slow cooker, but we will talk about how to cook fragrant gooseberry jam in the appliance.
Ingredients:
- gooseberries - 700 g;
- granulated sugar - 550 g.
Cooking royal gooseberry jam in a slow cooker:
The required number of berries is washed and sorted, after which the seed boxes are removed from each fruit to make the dessert more uniform.
The berries are transferred to the multicooker bowl and covered with sugar. Leave the fruits in this form for a couple of hours, so that the gooseberries have time to let the juice go.
As soon as the allotted time has elapsed, you should turn off the multicooker and let the dessert cool.
After that, the device is again put on the "Extinguishing" mode, but only for five minutes. This cooking is repeated about three times, and then the delicacy is poured into the jar.
Thick gooseberry jam without sterilization
When picking fragrant gooseberries, one wants to keep their taste until winter. It is easy and simple to do this if you create gooseberry jam for the winter, since such preservation is prepared in just 20-25 minutes.
At the same time, the dish turns out to be juicy, tasty and colorful in appearance. Like all pitted preparations, jam has a 1-year shelf life if they are wounded in a cool, dark place.
Be sure to try the berries before creating jam in order to know what rate of granulated sugar needs to be added: for sweet berries - according to the recipe, and for sour ones - 1.5 norms. When creating gooseberry dishes, neither lemon juice nor citric acid is added!
Ingredients for a half liter jar:
- 400 g gooseberries
- 150 g granulated sugar
How to cook:
Rinse the gooseberries in water, cut off the ponytails and cuttings from each berry with scissors, rinse again, removing excess debris in the form of leaves, cuttings, etc.
We put the washed berries in the bowl of a food processor, trying to fill the bowl not completely, leaving a little space on top. Grind the whole mass for 2 minutes. If you wish, you can puree the gooseberries with an immersion blender, but if you have a food processor available, then it is better to use the first option so that the blender does not chop the berries.
Pour the gooseberry puree into a cauldron or saucepan, a pan with a non-stick bottom. Add sugar and mix gently.
Place the container with the gooseberry jam on the stove, turn on the medium heat, and simmer for about 8-10 minutes, until the jam completely changes its color from light green to amber. The foam does not need to be removed. At the same moment, we steam the jars and lids in a water bath or scald them with boiling water, sterilize them in the oven.
We put the prepared jam in the jars to the top, tightly cork them with hot turnkey lids or twist them if the containers are threaded. Turn the jars upside down and let cool, then transfer to the pantry, cellar or basement.
With the advent of winter, we will extract a jar of amber gooseberry jam and enjoy the juicy, fragrant summer taste with a cup of hot tea or coffee.
Recipe for gooseberry jam for the winter without cooking with lemon
Products:
- 0.5 kg gooseberries
- 750 g sugar
- 1 lemon
How to cook raw jam from gooseberries without cooking:
Gooseberries should be slightly underripe to be plump, elastic. They must be washed, if there is time, it is better, of course, to remove the bones with the tip of a fish cleaning knife. But it will do with bones. There is nothing wrong with them. Cut off the tails with scissors.
Wash the lemon, scald with boiling water to remove the bitterness, cut into pieces along with the peel.
Now it's the turn to mince both the gooseberries and the lemon. Next, add sugar and mix thoroughly. Leave the jam for 5-6 hours for the sugar to dissolve. Although it will completely dissolve in the future in the refrigerator.
We prepare the jars, wash them with soda, sterilize, pour the jam, close it with a clean nylon lid and send the jam to the refrigerator, where it is safely stored for many, many months. The jam will be watery at first in the refrigerator, but will thicken afterward, so don't worry. Everything! The most delicious raw gooseberry jam with lemon is ready! Fast and easy! And since this jam is prepared without boiling, there is no need to stand at the stove for a long time in a hot summer kitchen - it is very convenient.
And for a long time it is stored without seaming because there is a lot of sugar in the jam.
Delicate gooseberry jam with gelatin
To make gooseberry jam with gelatin, you will need:
- gooseberries - 1 kg.
- sugar - 1000 kg.
- gelatin - 100 g.
- vanilla - 1 stick.
- water - 250 ml.
How to make gooseberry jam with gelatin:
- We sort out the gooseberries and wash them.
- We put a pot of water on the fire, add sugar. Let it boil, then add the gooseberries and cook over medium heat for about 10 minutes. We cool.
- Add gelatin and vanilla stick to cold berries.
- We put the pan on the fire, bring to a boil, cook over high heat for about 4 minutes, stirring constantly.
- Hot jam is laid out in clean, sterilized, dry jars and rolled up.
Gooseberry jam recipe with gelfix - the fastest recipe
Gelfix is a gelling agent based on the natural component of pectin from citrus fruits and apples, for fast food classic jam, jam, jelly. Thanks to Zhelfix, it is preserved natural color and fruit flavor, all vitamins and saves sugar. The jam is cooked in a few minutes and acquires a magnificent jelly-like consistency.
Ingredients:
- gooseberry - 1 kg
- granulated sugar - 1 kg
- 1 sachet of gelfix
Cooking:
Wash gooseberries, sort. Put the berries in a saucepan.
You can puree with a blender or leave the berries whole.
Mix gelfix powder with 2 tablespoons of sugar (from the total amount). Add to gooseberries. Mix. And bring to a boil.
Add the remaining sugar. Bring to a boil again and cook for 2-3 minutes.
Remove the resulting foam and pour into clean, dry, sterilized jars.
Recipe for gooseberry jam with cinnamon
Now there is an opportunity to experiment a little with standard products and prepare a very tasty and healthy gooseberry jam with cinnamon, which will appeal to all family members.
Gooseberries are very healthy and rather unusual in taste, and cinnamon will add some sharpness and piquancy to the jam. Checked on own experience!
- 1 kg. gooseberry;
- 1.5 kg. Sahara;
- 0.5 l. water;
- 2 tbsp ground cinnamon.
Cooking method:
The berries need to be sorted out, the stalks removed, thoroughly washed and dried, and then cut into halves. Already prepared gooseberries should be placed in a glass or metal pan, and then covered with sugar, pour in water and stop for exactly 24 hours.
Add cinnamon to the gooseberries, mix everything thoroughly and bring to a boil, then cook for 5 minutes, stirring constantly.
The resulting mass must be completely cooled and cook for another 15 minutes, do not forget to stir constantly. Then cool the finished jam, pour into jars, order, put on lids and wrap with a warm blanket until the jars are completely cool. Store jars in a cool place.
Video - recipe: Healthy gooseberry jam without water
Secrets and subtleties of cooking
To preserve the bottle color of berries in jam, it is necessary to add 10 pieces of fresh cherry leaves to cold water when preparing sugar syrup. Boil them for 5 minutes and take them out. And then add the berries themselves. Such a simple technique will allow the jam to remain green.
Gooseberries pre-pierced from one side do not burst from interaction with hot syrup and cook much faster, and jars with such berries do not explode;
For cooking gooseberries, it is better to choose a slightly unripe, strong, with an elastic skin. Gooseberries, like, for example, apricots, are rich in natural pectin, therefore, according to any recipe, jam from it thickens perfectly without adding a store-bought thickener.
Foreword
When the harvest is large, you want to make a lot of preparations, and in this case, a five-minute gooseberry jam recipe will be indispensable. We have collected the most delicious and unusual, we hope you enjoy it!
In 5 minutes, a berry dessert for the winter can only be cooked, but the preparation of preservation usually takes much more time. We will consider everything quick ways cooking, no matter how long it takes to prepare the products for the last and decisive stage. Including let's not forget about the recipes, according to which you will need to spend a little more time boiling the sweet mass. But let's start with a five-minute, for which we need 1 kilogram of unripe gooseberries and granulated sugar. In addition, you need 1 glass of any freshly squeezed berry juice.
Unripe gooseberries for preservation have a definite advantage due to the fact that their seeds have not yet become sour.
Unripe gooseberries for preservation
First of all, the stalks and stigmas must be separated from the washed berries, after which we pour sugar into a container where we will boil the syrup, and pour the juice there. We bet on small fire, mix thoroughly and add the gooseberries there, and then close the pan or basin with a lid and wait for the mass to boil. Immediately, you need to reduce the gas as much as possible so that the light barely burns, then the boiling will stop, but the workpiece will continue to warm up. We simmer the jam under the lid for 5 minutes, stirring a couple of times so that it does not stick to the bottom and walls, after which we pour it into pre-sterilized jars and roll it up with lids heated in boiling water.
About the second recipe, you can also say that this is a five-minute, although preparing for preservation will take you some time. And all because it will be jam from ground berries. We sort out the gooseberries, wash them under running water and clean them from the stalks. Next, install a meat grinder and pass the berries through a fine strainer into an enamel bowl. Then, for every 3 cups of gooseberries, add 4 cups of granulated sugar and mix thoroughly with a wooden spatula (it is undesirable to use a metal spoon so that the mass does not darken). Cover with a large lid and set aside for 4 hours, stirring every 1.5 hours.
Closer to the expiration of this period, we sort out and wash 1 glass of raspberries, which remains only to be mixed with the prepared mass and add 5 grams of vanilla. To mix all this, we do not use either a spoon or a spatula, but simply shake the container in a circular motion so that the semi-liquid puree flows along the wall. We light a small gas and put a workpiece on it. This is necessary in order not to damage the raspberries. Bring the mass to a boil and keep on fire for about 5 minutes, removing the foam from the surface with a wooden spatula. Next, steam or steam sterilize microwave oven glass jars and, placing gooseberry jam in them up to the very neck, tightly close.
Often, gelling components are added to the jam, which increase the viscosity of the workpiece, but not everyone likes to use ordinary gelatin for this purpose, since it is not natural product . Another thing is agar-agar or gelfix. Just with the addition of the latter, our next recipe will be. So, we need 1 kilogram of sugar and gooseberries. We twist the washed and peeled berries in a meat grinder. Now we take 1 bag of gelfix. This is a product based on fruits and sugar, and it is prepared in different proportions - 1:1 or 2:1, we need the first option.
Mix the gelling additive with 2 tablespoons of granulated sugar. Add to the berry puree and put on a small fire. Bringing to a boil, remove from the stove, pour all the sugar into a container and mix thoroughly. Now we put it on gas again and wait until the mass boils. The cooking itself should last only 2–3 minutes, which is quite enough time for the jam to become transparent and thick (the main thing is to remove the foam from the surface in a timely manner). Next, we sterilize the glass container and transfer the still hot mass into it, immediately rolling it up with lids removed from boiling water. Another five minutes is ready for cleaning in the cellar.
Preparation of gooseberry jam with gelling agent
The second recipe is gooseberry jam, which is called "pearl", according to the cooking time for five minutes, although preparatory stages take a lot of time and effort. We take 1 kilo of sugar for every 500 grams of unripe berries. 300 grams of chop and crush into small pieces. Gooseberries need to be washed, then we remove the stalks and stigmas and proceed to the most painstaking stage - you need to carefully cut each berry, squeeze out the core and push a piece of walnut kernel inside. However, this work can be entrusted to households, including children.
When everything is ready, for each kilogram of granulated sugar, add 0.5 liters of water in an enameled container, then put the dishes on a small fire and stir until a clear syrup is obtained. Pour the berries with the filling with a sweet viscous liquid, after which we remove them to the side for the night, covering with a lid. In the morning we put the container on a small gas and, putting a star anise in the amount of 2 stars, bring to a boil and turn off the fire. After 5 minutes, you can pour the gooseberry jam into glass jars and roll them up with lids. This preparation is five minutes only by definition, but the recipe itself is very interesting.
Earlier, we considered the option of making jam with gelfix, but it is not always possible to get it, so the next recipe is preservation with gelatin. For her, you need gooseberries and sugar, 1 kilo each, as well as 5-10 grams of vanillin (to taste) and 100 grams of gelatin. Berries should be immediately sorted out and washed, it is desirable that they are unripe. In a deep container, mix sugar and water in a ratio of 4: 1, that is, for every kilogram of sand, add 250 grams of water. We put the dishes on a small gas and bring the contents to a boil, and then until a syrup is formed, in which we put the berries and cook for 10 minutes. Remove from the stove, cool, put the gelatin and vanillin, then put it on the fire again, heat and cook for 5 minutes, constantly stirring the mass. Then the preservation remains only to be decomposed into banks and rolled up.
The next recipe is also not five minutes, but it cooks quickly. So, we make royal gooseberry jam on a decoction of cherry leaves. We take 1.5 kilos of sugar for every kilogram of berries washed and peeled from the stalks. You also need to have a handful of leaves on hand, which also need to be washed well under running water, we put them together with gooseberries in an enamel pan, alternating layers. Fill with water (2 cups per 1 kilo of berries) and leave for a quarter of a day, closing the lid. Then we pour the infusion through a colander into another pan, and pour the gooseberries temporarily into some cup.
Gooseberry jam "five minutes"
Pour the sugar into the water, where the cherry leaves have been (which we no longer need), put on a small gas and wait for it to boil. The more sugar you put in the jam, the longer it will stand without being soured or fermented. After the formation of the syrup, that is, after 5 minutes, pour the berries into it and remove it from the stove and let it stand for 4 hours under a lid or a thick cloth. The stage is repeated twice more, after the third cooking, gooseberry jam can be poured into prepared sterilized containers and rolled up with well-boiled lids. It is recommended to cool under a warm wadded or woolen blanket. You can store for several years in the cellar or in a cool pantry.
Another royal recipe for a sweet gooseberry dessert is perhaps the most unusual jam, somewhat similar in composition to the previous one. For it, you will need well-washed cherry leaves - about 100 grams, and 1 kilo of gooseberries and sugar. But, in addition, additional components are needed: 1 teaspoon of citric acid and half as much vanillin, as well as 50 milliliters of vodka. Berries should be rinsed and then poured clean water in a deep container for a quarter of a day. Next, we put cherry leaves in an enamel bowl, after which, pouring citric acid and pouring 1 liter of water, put on a small gas. Cook for 5 minutes after boiling, remove from heat and remove the leaves.
We put the amount of sugar indicated in the recipe in the finished broth and make syrup, again over low heat. Then you need to add vodka to the syrup, throw in vanillin, shake with a wooden spatula and pour the sweet mass over the berries, previously placed in a large bowl for cooking. The future dessert should stand for a quarter of an hour, after which we put it on a small fire and, after boiling, cook for 10 minutes. During this time, we sterilize the glass container and transfer the gooseberry jam into it. It remains only to roll up the preservation with metal lids, and the preparation for the winter is finished. Although this is not a five-minute, it took quite a bit of time to cook.
Good day, dear guests and friends of the blog. More recently, gooseberry jam was very popular, recipes for its preparation were inherited and copied by girlfriends from one notebook to another.
In terms of appearance the gooseberry let us down. It does not have a bright, eye-pleasing color, some varieties are distinguished by annoying hairiness. It is far from the aroma of apricot or the elegance of strawberries. But in terms of desserts, fruits are confidently leading. It is believed that this is Catherine II's favorite sweet dish.
Little known, but important! Gooseberries are recommended for obesity and anemia, they showed themselves well for problems with the heart and kidneys. A good proof of excellent taste is the name of one of the recipes: royal gooseberry jam. After such an enthusiastic start, it's time to restore justice, dig into notebook and find delicious recipes.
All fruits are used for cooking. Preparations for the winter are made from red and green gooseberries. But if the berries are not crushed, then they choose whole, slightly unripe, emerald green. Before starting work, the fruits are cleaned from both sides of the tails and stalks. Each berry is pricked several times with a large needle, this will help to keep its shape better when cooking.
The jam is laid out hot in a sterile container, closed with boiled metal lids. To cool, turn over and wrap in warm clothes.
The easiest jam recipe
A slipping hint of simplicity does not in any way infringe on the taste characteristics of the dessert, but is associated with the speed of preparation. In an hour, the preparation for the winter will be ready, and the pan will spend no more than half an hour on the stove. Remembering the number of ingredients is easy. For 1 kg of fruits and sugar, 400 g of water is taken.
The recipe itself:
- Put the berries in a spacious saucepan, cover with water. Boil 10 minutes.
- Cool down a bit. Pour in the sugar. Stir. Boil 15 minutes until done.
To make sure that it is ready, dip a spoon into the jam, put it in the freezer for 1-2 seconds. At the finished dessert, the crust will partially crystallize. It is easy to check this, just run your finger over the surface, wrinkles will appear on it.
Royal gooseberry jam
When preparing royal jam, the hostess will have two surprises. Pleasant that the product lives up to its name, taste and aroma worthy of the royal table. The downside is that it takes a lot of patience.
Take the ingredients in the following proportion: for 5 cups of fruit and 7 cups of granulated sugar, you need 3 cups of water and walnuts as a berry filling. Don't skimp on cherry leaves. Take two large handfuls - when cooked, they will give off their aroma and color.
- Pour water into a container, put the leaves, cook for 5 minutes. Cool, put the liquid together with the leaves in the refrigerator for several hours.
- Prepare fruit. Separate the tail and the remains of the flower, select the inner part - the grains. Stuff each berry with a piece of walnut.
- Strain the syrup, leave two glasses for the dish. Add sugar, stir and dissolve it over low heat.
- Pour syrup over fruit. Boil for a quarter of an hour over low heat. At the end of cooking, for beauty, put seven small cherry leaves.
Roll in the usual way.
Video - gooseberry jam, royal recipes
Five-minute jam
The workpiece received such a quick name due to the speed of cooking. The peculiarity of sweetness is in the minimum heat treatment, which helps the best way preserve all vitamins and qualities inherent in fruits. A glass of water is taken per liter of berries and sugar. Wash the pink and green berries, remove the tails, prick each one several times with a needle.
Workpiece sequence:
- Pour the fruits with water, quickly heat to a boil, set a small fire and cook for 2 minutes.
- Turn off the fire. Add sugar, stir.
- Heat quickly to a boil, cook for 3 minutes.
The whole process is carried out with constant stirring. Close the product in a specially prepared container. Refrigerate upside down, pre-wrapped.
Recipe for gooseberry jam with orange
By adding an orange, the jam acquires a new flavor, on cold winter days it will remind you of the sun and summer. Sweetness cooks very quickly. The number of products is calculated from the ratio: for 1.5 kg of sugar and berries - 2 pcs. orange.
The order is as follows:
- Grind the berries and oranges taken with the peel in a blender or through a meat grinder.
- Put in a bowl, add sugar.
- Bring to a boil over low heat and cook for a quarter of an hour.
- Pour into prepared container while hot. Store under metal lids. Turn over, wrap. After cooling, transfer to a cool place for storage.
Emerald jam
Despite the fact that the dessert has a great taste, it got its name due to the color. The dish owes its beautiful emerald hue to cherry leaves. For 1 kg of berries and sweets, take 2 handfuls of leaves, 0.5 teaspoon of vanilla, a teaspoon of citric acid and 50 g of vodka.
- Pour the prepared fruits with cool water and set aside for 5 hours in a cold place, you can in the refrigerator. Pour out the water.
- To prepare the syrup, pour the leaves and citric acid into a liter of water, cook for 5 minutes.
- Remove leaves from syrup. Put the container on fire. Pour in sugar, stirring constantly, dissolve it. Pour in vodka, add vanilla. Bring to a boil.
- Pour the syrup over the berries, soak for 15 minutes.
- Cook on low heat for 10 minutes.
Cherry jam with gooseberries
Cherries and gooseberries are wonderfully combined and perfectly coexist in desserts. For 1 kg of gooseberries, 1.5 kg of sugar and 0.5 kg of pitted cherries will be required. Dilute the juice extracted from the cherry boiled water. In total, the syrup will need half a liter of liquid.
The procedure is as follows:
- Pour the liquid for the syrup into a container and put on fire. Bring to a boil.
- Pour in the sugar. Stir until sugar dissolves.
- In small portions, add cherries and gooseberries to the syrup.
- Cook over low heat for 20 minutes. If you are a fan of a thick dessert, increase the time to 1-1.5 hours.
To keep the berries whole, boil for several minutes, cooling occasionally. Pour hot.
To prepare 1 kg of emerald fruits, take 1.3 kg of granulated sugar, one and a half glasses of water and half a lemon.
- Add granulated sugar to the water, boil the syrup.
- Peel and chop the fruits. Add to syrup, boil for 20 minutes.
- Remove the seeds from the lemon, cut it into small pieces. Add to dessert, boil for 10 minutes.
Roll up and refrigerate as described above.
The sweetness prepared according to this recipe is different beautiful view and extraordinary taste. It takes a lot of effort to prepare. For 1 kg of fruit, take 1 kg of granulated sugar. It will take 300 g of peeled walnuts and 1 pc. badian stars. For syrup, take 0.5 liters of water.
The recipe itself:
- Prepare fruits. Remove the stalks, select a core with seeds from each berry, trying not to damage the skin.
- Stuff each berry with a piece of walnut.
- Add water to the sugar, boil the syrup until transparent, stirring constantly and removing the foam.
- Pour the berries with hot syrup, set aside for 7 hours.
- On low heat, bring the workpiece to a boil, add star anise.
- After 10 minutes, remove the seasoning, and pour the food into a specially prepared container.
Roll up, refrigerate as required by sterilization conditions.
Delicious gooseberry jam without cooking
Workpiece feature without heat treatment that fruits perfectly retain their useful qualities all winter. Long shelf life is achieved through low temperatures storage, most often a refrigerator, and great content Sahara.
For 1 kg of berries, take 1.5 kg of sweets and two lemons. Pour boiling water over citrus fruit. Grind lemon and berries in a meat grinder. Sprinkle with sugar and set aside for five hours to dissolve it. Place in sterile jars, close with plastic lids.
Video - gooseberry jam without cooking
I hope that these tips will help you replenish and diversify winter menu. On your table again worthy place take gooseberry jam, the recipes of which are described above.
Bon appetit and all the best! Leave comments and share recipes on social networks.
Boiling whole fruits in syrup
From two glasses clean water and kilograms of sugar boil syrup. In the boiled for 5 minutes, the base is laid a kilogram of red gooseberries. Boil the berries for 5 minutes, and then turn off the fire. The jam is insisted, covered with a clean towel for 8-10 hours, and then boiled again for 20 minutes.
Advice: To prevent the berries from deforming, shake the bowl of food periodically while stirring, and choose a cooking container with a wide bottom.
The finished jam is laid out in jars. To extend the shelf life of the workpiece, the container is pre-sterilized. Read tips for sterilizing empty jars.
With crushed red gooseberries
A kilogram of ripe gooseberries is chopped with a blender or meat grinder to a puree state. Add a kilogram of sugar, and mix everything thoroughly. The jam blank is left in a warm place for 30 minutes. During this time, the berry will give juice, and the sugar will partially dissolve.
Before cooking, a glass of water is added to the thick mass. With constant stirring, gooseberry puree is boiled for 10 minutes. After the mass has completely cooled, the bowl of berries is returned to the stove and brought to readiness for another 15 minutes.
It is very important when cooking such a jam to prevent the berries from burning, so the workpiece is constantly monitored, armed wooden spoon or spatula.
The channel "Recipes from Lirin Lo" offers you its own version of the preparation of gooseberry dessert
Five-minute from red fruits
A kilogram of gooseberries is processed according to the scheme indicated above. In boiling sugar syrup(1.2 kilograms of sugar and 3 glasses of water) lay the fruit. Cook the mass over low heat for 5 minutes. Next, the jam is removed from the heat and covered with a clean cotton cloth. In this form, the workpiece is left for at least 10 hours. Gooseberries should be well soaked in syrup.
The translucent berry, after the expiration of time, is again sent to the stove. The workpiece is boiled again for 5 minutes, and then immediately laid out in jars.
With cherry leaves
For a kilogram of ripe red gooseberries, take 10 leaves of a cherry tree, 1.3 kilograms of sugar and 2 glasses of water.
The berries are peeled and cut into halves. The cut is thickly sprinkled with sugar and cherry greens are added to it. The mass is gently mixed and infused for 2-3 hours. Before cooking, cherry leaves are removed, they have given up their flavor.
Cook the jam for 15 minutes, stirring constantly and removing clots of foam from the surface. Finished gooseberry jam packed in glass jars and screwed with lids scalded with boiling water.
With gooseberry leaves
Another option is to take the leaves of the mother gooseberry bush instead of cherry leaves. The main thing here is that the greenery should be free of signs of damage and disease.
Gooseberry leaves 10 pieces are added to the puree of a kilogram of red fruits mixed with the same amount of sugar.
The mass is insisted for several hours, and then sent to the fire, adding 1.5 cups of clean water. After boiling, the jam is boiled for 10 minutes. Before packing ready dessert on banks, gooseberry leaves are removed.
Watch the video from Natalia Musina with step by step instructions jam preparation
With oranges
3 large oranges are taken per kilogram of red gooseberries. Citruses are washed with a brush, and then the zest is removed from one of them with a fine grater. Then all the fruits are peeled and sorted into slices. In parallel, remove all seeds and, if possible, dense white fibers.
Then the berries and pieces of fruit and zest are passed through a fine grate of a meat grinder. The resulting puree is mixed with 1.5 kilograms of sugar, and infused with room temperature within half an hour.
Cook jam in three approaches. To do this, bring the fruit and berry mass to a boil on the stove, mix thoroughly, and remove from heat. The next stage of heat treatment is after 5-6 hours, when the jam has completely cooled down. The third and final brewing is carried out after the same period of time. The duration of boiling jam at each stage is 1-2 minutes.
in the microwave
For cooking, choose heat-resistant dishes with high sides. 200 grams of ripe berries and the same amount of sugar are added to it. 150 milliliters of pure water is added to the main products and the container is covered with a lid with a hole for steam to escape.
Cook the jam for 20 minutes on medium microwave power. During this time, the dessert is mixed three times. Ready meal transferred to a sterile jar for storage for the winter.
The simplicity of cooking dessert in the microwave has its drawbacks. The main one is the inability to cook jam in large volumes.
From frozen gooseberries
Syrup is boiled in a saucepan. To prepare it, 200 milliliters of water are mixed with 600 grams of sugar. After boiling and dissolving all the crystals, frozen red gooseberries (500 grams) are laid in the base. Cook jam for 20 minutes after boiling.
Partner Fruits
Gooseberry jam can be cooked in combination with other berries and fruits. Good allies for red gooseberries are blackcurrants, raspberries, blackberries and apples. The taste of jam from very sweet berry can be balanced by adding freshly squeezed lemon juice to the workpiece.
How to store gooseberry jam
Sweet dessert keeps well in basement or cellar throughout the year. However, so delicious preparation does not stay that long, and is usually eaten, depending on the number of jars prepared, within the first two months.
In addition to jam, other winter preparations are made from gooseberries. The most popular of them, and.
