How to make gooseberry jam. Gooseberry jam - simple recipes

Foreword

Let's find out how quickly you can prepare a gooseberry dessert for the winter and what types of jam from these berries exist. You are offered several recipes, from the most common to the unusual.

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 look at all the quick cooking methods, no matter how much 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 put on a 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, we sterilize glass jars in a steam or microwave oven and, placing gooseberry jam in them up to the very neck, close them tightly.

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 a 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 of five minutes, although the 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 household members, 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 enameled 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 pour clean water in a deep container for a quarter of a day. Next, put cherry leaves in an enamel bowl, after which, pouring citric acid and pouring 1 liter of water, put it 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.

Gooseberries are one of the most popular berries suitable for making jam at home. The finished delicacy not only has a unique taste and pleasant aroma, but also retains the beneficial properties that this culture is known for.

Preparing berries

Before you start cooking gooseberry jam, the berries must be properly selected and prepared. Most recipes use slightly unripe gooseberries, which are characterized by a dense skin, and the berries themselves are elastic to the touch.

The fact is that it is these fruits that contain the largest amount of pectin, which contributes to the gelation (acquisition of a thick consistency) of the mass for jam. But ripe soft gooseberries are also widely used.

Preliminary preparation of berries consists of several stages:

• sorting, in which all damaged and rotten gooseberries are rejected;
• separation of stalks and tails from berries;
• thorough washing of gooseberries under running water;
• drying washed fruits in a colander to drain excess water, and then on paper towels.

If not fresh, but frozen gooseberries are used to make jam, then they can be thawed in two ways that will save a lot of time: for example, frozen berries are poured into a saucepan, covered with the necessary amount of sugar and left to defrost in the refrigerator overnight.

Or you can prepare a thick sugar syrup in advance and drop the frozen gooseberries into the still hot liquid. So they will defrost within a couple of hours. Of course, these tricks can only be used if the berries have been properly frozen and pre-prepared (washed and peeled). The resulting jam from frozen berries is not much different from a product made from fresh fruits.

The best recipes for delicious jam

In modern times, there are a huge number of gooseberry jam recipes that differ in taste and aroma due to the introduction of a variety of additional components - fruits, seasonings, nuts, etc. Below are some interesting gooseberry jam recipes that have already become popular with Russian housewives.

with orange

Gooseberry jam with the addition of oranges turns out to be sour-sweet, very fragrant, so it will be appreciated not only by adults, but also by children. There are two ways to prepare this dessert: with and without cooking.

Hot gooseberry and orange jam

To make jam from oranges and gooseberries, take:

• gooseberries - 1 kg;
• oranges - 1 ... 2 pcs;
• sugar - 1 kg.

1. Citruses need to be washed thoroughly, you can even use a brush, as they will be used along with the peel. After that, each of them is cut into several parts and the bones are removed.
2. Prepared gooseberries and oranges can be passed through a meat grinder, or you can grind in a blender. The resulting citrus-berry mixture is poured into a cooking pot, sugar is added and mixed thoroughly.
3. Bring the mixture to a boil over low heat and cook for 10-15 minutes. It is recommended to mix it so that the sugar does not burn.
4. After cooking, the pan must be removed from the heat and, under the lid, let the mixture brew for 4 ... 5 hours. After the specified time, the second cooking is carried out within a quarter of an hour from the moment the mass boils.
5. Hot jam is poured into jars, rolled up. It is necessary to cool the workpieces at room temperature, and only after that they can be stored in a cool place.

Cold method of making jam without boiling

In this jam, all the nutrients and vitamins contained in its main ingredients - oranges and gooseberries will remain. In this case, you need to take 3 citrus fruits and 1.2 kg of sugar per 1 kg of berries.

1. The preparation of oranges is similar to the previous recipe, but there is one difference - the peel is left on only one of them, and the rest are peeled.
2. Gooseberries and oranges are crushed with a mixer or in a meat grinder. Half of all sugar is added to the mixture, mixed well and left for 10 minutes. After that, mix again.
3. Next, you need to add the remaining sugar, and set the pan with the sugar-fruit mixture over medium heat. The mixture constantly needs to be kneaded and try not to bring to a boil, but just warm it up. Then the sugar will quickly dissolve, and the jam will be ready.
4. You can do it differently: just pour the mixture with sugar, mix thoroughly and leave it in the refrigerator overnight. During this time, the sugar will have time to dissolve.
5. Gooseberry-orange jam is laid out in jars. Depending on the lids used, the storage location may be different: if the jam rolls up, then you can send it for storage to the cellar or any other cool place, if the jars are closed with nylon lids, then the finished product is stored in the refrigerator.

In such a cold way without cooking, you can make gooseberry jam without additives. Keep refrigerated.

Unusual gooseberry jam: video

To prepare royal jam, you need to stock up:

• gooseberries - 1 kg;
• sugar - 1 kg;
• cherry leaf - 100 g;
• citric acid - 1 tsp;
• vanilla - 0.5 tsp;
• vodka - 50 ml.

1. Prepared gooseberries should be cut and seeds removed, then put in a deep bowl, pour cold water and put in the refrigerator for 5 hours.
2. During this time, you can start preparing a decoction: you need to rinse the cherry leaf under running water, pour 2 liters of water in a saucepan and add citric acid. The pan is put on the stove, and the mixture is brought to a boil and boiled for another 5 ... 10 minutes, after which it is filtered.
3. A syrup is prepared from the resulting broth: sugar is added to it, brought to a boil with constant stirring until the sugar is completely dissolved, and when the mixture boils, vanilla and vodka are added.
4. Berries need to be taken out of the refrigerator, drained and poured with hot syrup, then left to infuse for a quarter of an hour.
5. The resulting mass is again put on the stove, and when it boils, cook for about 10 more minutes.
6. Ready royal jam is poured into clean jars still hot and rolled up.

"Royal jam" Gooseberry jam with cherry leaf: video

This recipe has such a name because it differs from the above in ease of preparation and a minimum number of ingredients.

To make gooseberry jam, you need to take:

• gooseberries - 1 kg;
• sugar - 1 kg;
• water - 400 ml.

1. Prepared berries are put in a saucepan for cooking, pour the specified amount of water and wait for the boil.
2. For 1 minute, the gooseberries are boiled over high heat, after which they are reduced and continue to cook for about 15 minutes.
3. Then you need to add sugar. Constantly stirring, wait for the sugar-berry mixture to boil, and when it boils, cook for 15 ... 20 minutes. A foam will periodically appear on the surface of the boiling mass, which must be removed with a spoon.
4. Ready gooseberry dessert is poured into clean jars, rolled up.

From the name it becomes clear that only green varieties of gooseberries are used in this recipe. To make emerald jam, you will need the following ingredients:

• gooseberries - 1 l;
• sugar - 1 l;
• water - 0.4 l.

1. As a preparatory stage, in addition to the standard ones, gooseberry berries are pierced in several places.
2. After the preparatory operations, they begin to cook the syrup. To do this, sugar is thrown into boiling water and boiled until completely dissolved over low heat. Boiling syrup should be poured over gooseberries and left to infuse for about 5 hours.
3. The syrup is separated from the berries and boiled again. Immediately after the moment of boiling, gooseberries are poured into them and again sent to infuse for the same time.
4. The whole sugar-berry mixture is again put on fire, they wait for it to boil and cook for a quarter of an hour over low heat.
5. The finished emerald jam is poured into jars, corked and left to cool upside down in a room.

Another simple recipe for making delicious gooseberry jam, which requires:

• gooseberries - 1 kg;
• sugar - 1.2 kg.

1. The prepared gooseberries are moved into a deep bowl and poured with 2.5 glasses of water. Since it should be in this state for about 10 hours, it is better to do this in the evening, and in the morning start making jam.
2. Sugar is added to the berries that have been infused during this time, while the water is not drained. The whole mass is put on a strong fire and brought to a boil.
3. As soon as the mixture boils, the fire is reduced to medium and, with constant stirring, the mass is boiled for 5 minutes.
4. The still hot finished product must be decomposed into clean jars and closed with iron lids.

Five-minute gooseberry jam: video

Gooseberries go well with cherry leaves, and when using these ingredients, the finished jam turns out to be very fragrant and has a special taste. To prepare it you will need:

• gooseberries - 1 kg;
• sugar - 1 kg;
• cherry leaf - 20 pcs.

1. Each berry is pierced in several places and put in a bowl. Cherry leaves are thoroughly washed and placed between the berries. After that, the whole mass is poured with water so that it covers it completely, and left to infuse overnight.
2. In the morning, you can start preparing the syrup: for this, liquid is drained from a bowl into a cooking pot, sugar is added to it, stirred and waiting for the moment of boiling. Once this has happened, the syrup is removed from the heat and allowed to cool completely.
3. Cherry leaves are separated from the berries and discarded. The syrup is re-put on the stove and waiting for the boil, after which the berries are added and boiled for half an hour.
4. Hot gooseberry jam is poured into jars and rolled up.

Below is a classic recipe for making gooseberry jam, which requires some skill from the hostess. It can be simplified if desired. To make jam, you will need the following ingredients:

• gooseberries - 1 kg;
• sugar - 1.2 kg;
• walnuts - 0.2 kg.

1. Gooseberries must be cut and freed from the inner pulp and seeds. The skins are set aside separately, and the pulp is ground on a fine-mesh sieve so that the seeds are separated. Pour sugar into the resulting mass, mix and put in a water bath to warm up until it is completely dissolved.
2. During this time, you can peel the walnuts from the shell and chop with a knife into small pieces. Each piece of walnut must be wrapped in previously separated gooseberry skins.
3. When sugar-gooseberry syrup is ready, skins stuffed with nuts are added to it and boiled for 5 minutes. At the same time, you need to stir the mass very carefully, so that the nuts do not fall out of their “packaging”. After cooking, the mass is cooled at room temperature.
4. Cooking is carried out in 2 ... 3 stages, after each of them it is necessary to let the jam cool down.
5. The finished product is carefully laid out in jars and rolled up.

This recipe can be greatly simplified by cutting the gooseberries into halves and adding nuts to them without “packing”. The taste of the jam itself will not change much from this.

Thus, a huge variety of delicacies can be prepared from gooseberries, which will bring a considerable portion of vitamins to the table on a frosty winter day.

Berries of a black gooseberry are considered useful and in some ways even unique. They are even healthier than blackcurrants. And compared to ordinary gooseberries, they contain 2-4 times more vitamin C. In order for a healthy berry to please you all winter, cook jam from black gooseberries.

Black gooseberry jam is tasty and fragrant

How to prepare gooseberries and jars

As with any blanks, for gooseberry jam, you need to rinse the jars and lids. Jars can be sterilized in a hot oven or in boiling water, lids can also be boiled for 2-3 minutes.

Gooseberries for jam choose elastic, slightly immature, with a strong skin. The berries are cleaned and washed, if the gooseberries are dirty - twice.

For washed berries, it is advisable to cut off the tails and the edge of the lower part, then remove the bone with a knife, pin or hairpin. So the jam will be even tastier. It is recommended to dry gooseberries before cooking. You can pierce the berries with a toothpick so that they do not burst during cooking.

Easy Jam Recipes

The simplest recipe is not jam in the full sense of the word, but rather, just gooseberries with sugar without heat treatment. The berries are washed, dried, then ground in a blender or mashed with a crush for mashed potatoes. Sugar is added - 500 grams per 1 kg of berries. The mass is mixed with sugar, laid out in jars and stored in the refrigerator. If you are worried about the safety of jars or want to store them in the pantry, boil gooseberries with sugar for 5-7 minutes.

Some chefs believe that gooseberries do not secrete juice well and recommend adding water to the jam. For better juice extraction, it is recommended to mix gooseberries with sugar in advance in the proportion of 1 kg of berries per 1 kg of sugar and leave overnight in the refrigerator. After the berry gives juice, 200 grams of water is added to the gooseberries with sugar, brought to a boil and stirred. After boiling, cook for 5 minutes on low heat, then cool and boil again and cook for 5 minutes. Then you need to cool again and after the mixture boils for the third time, it is poured into jars and rolled up. Stored in a cool place in winter. During cooking, you can add a sprig of mint or lemon balm to the water for flavor. Like apricots, gooseberries contain pectin, thanks to which the jam hardens without additional thickeners.

Source: Depositphotos

Gooseberry jam with nuts

Gooseberries combine interestingly with other flavors. For example, you can make gooseberry jam with nuts.

You will need:

• 1 kg of berries;
• 1 kg of sugar;
• 250 grams of walnuts;
• 1 kg of sugar.

Instead of walnuts, you can take hazelnuts or pine nuts.

How to cook:

• Dry the washed berries on a paper towel. Rinse and dry the nuts too.
• Dissolve sugar in water, put on fire. When the water boils, add the nuts. To make them boil faster, you can first chop them into small pieces.
• After 3-4 minutes of boiling, add the berries. Boil the jam for 5-7 minutes, cool, pour into jars and twist the jars.

Gooseberry jam with orange

Gooseberries go well with citrus fruits. For jam with orange, you need 1.5 kg of gooseberries, 2 oranges and 1.5 kg of sugar.

How to cook:

• Prepare berries, wash oranges. Pass the berries and orange, cut with peel into 4-6 parts, through a meat grinder.
• Combine mashed gooseberries and oranges with sugar, bring to a boil, cook for 15 minutes.
• Pour jam into jars and set aside.

Whole berries of green or purple gooseberries - juicy, in thick syrup. This jam will be an amazing delicacy for all the sweet tooth. Due to the fact that the berries contain a lot of natural gelling agent, the recipe does not require the addition of pectin. The dish will get thick anyway. The composition of this preservation is minimally simple: the gooseberries themselves, sugar and water. It doesn’t take much time to make jam - about an hour, given the preparatory process. And from a kilogram of berries it is possible to spin 2.5 liters of ready-made sweet jam. The recipe for gooseberry jam is brought to your attention.



You will need:
- Gooseberries - 1 kg
- water - 2 tbsp. (500 ml.)
- granulated sugar - 1 kg




Most of the time is spent, of course, cleaning the berries from the tails and stalks. But this cannot be avoided. So we sit down for cleaning, connecting relatives.

Pour the washed and peeled gooseberries into a saucepan with a thick bottom. Fill with water and turn on a big fire. As soon as the brew boils, we count one minute. And then reduce the heat and cook until the berries soften. This will take approximately 10-15 minutes.

Add sugar and wait until the jam boils again.

At this point, foam will begin to form. It needs to be removed all. Let the jam boil for another quarter of an hour.
Check if the jam is ready or it requires a couple more minutes of boiling, proceed as follows: dip a teaspoon into the mixture. Put it in the freezer for five seconds. Swipe the field over the jam with your finger. If the film on the spoon is wrinkled, then it's time to turn off the fire. If not, then wait a few more minutes and repeat the procedure.

As soon as the jam is cooked, pour it into heated sterilized containers. Additionally, you do not need to do anything - just roll up and leave to cool in a dark place. From gooseberries you can cook very tasty.

Tips: for jam, it is best to take not overripe, but even slightly greenish berries. So they will be firm and will not boil during boiling in syrup.
So that the gooseberries do not burst from hot syrup, they must first be pierced on one side. This processing method will also "save" the spin jar from exploding. And the delicacy will cook a little faster than berries with barrels not pierced.
Lemon or orange peel will help to give the jam a stunningly beautiful color and pleasant aroma. For a kilogram of gooseberries, it is enough to grate the skin of two lemons or oranges. You need to put it in the pan five minutes before the end of cooking.
Bon Appetit
Old Lesya

Gooseberry jam has been known for a long time. Its preparation is somewhat laborious, maybe that's why they served it on great holidays, and the royal people liked to drink tea with it. And it also became famous thanks to ... Pushkin, or rather, his nanny Arina Rodionovna, who skillfully cooked gooseberry jam and regaled her beloved pupil with it.

Berries are harvested in one go, regardless of the degree of maturity. Ripe gooseberries are used for making desserts, they are eaten fresh. And jam is made from unripe gooseberries.

Moreover, from the red gooseberry, the delicacy turns out to be more fragrant and tasty. But on the other hand, unusual emerald jam is brewed from green, the cooking process of which will be described below.

Subtleties of cooking

• Unripe berries are used for jam. Therefore, the gooseberry crop is harvested 10-12 days before its final ripening. Then the berries in the jam do not boil soft and remain intact. You can also make jam from overripe fruits, but it will look like jam, since the berries will turn into one continuous mass during cooking.
• The difficulty of cooking gooseberry jam is that the fruit has a very thick skin and sugar is poorly absorbed through it. Therefore, in berries, not only the remains of the corolla and the stalk are cut off - for example, like currants - but they are also necessarily pricked.
• This procedure can be performed with a toothpick. But you can make it easier for yourself and make a special device. It is necessary to cut off a circle 0.5-1 cm thick from the cork and pierce several needles through it. Get a kind of brush. That's what she needs to prick the fruit.
• In many recipes - by the way, and in what Arina Rodionovna cooked - gooseberries are freed from seeds. It is believed that this jam is the most delicious and correct. Although many housewives boil gooseberries with seeds, this does not make the jam worse. Therefore, the recipes are designed for both the sophisticated gourmet and the average consumer, they take into account different taste preferences.
• Gooseberry jam has a pleasant aroma. But it can also be diversified by adding vanillin or fruit essence at the end of cooking.
• The aroma of jam is given by cherry leaves. To do this, they make an extract from them and jam is already cooked on it. Cherry leaves also change the color of the jam. Thanks to the intense green cherry water, the jam acquires a malachite hue.
• The finished delicacy requires rapid cooling, otherwise it may turn brown-brown. Therefore, it is recommended to put the basin with jam immediately after cooking in a bowl with cold water or cool it in the refrigerator.

Easy Gooseberry Jam Recipe

Ingredients for 2 liters of jam:

• gooseberries - 1 kg;
• sugar - 1 kg;
• water - 200 ml.

Cooking method

• Prepare the berries: sort the gooseberries, remove the tails, rinse thoroughly, dry.
• Transfer the dried berries to a saucepan, sprinkle with sugar and put in the refrigerator. Leave for at least 4 hours or overnight for the berry to release its juice.
• Take the saucepan out of the refrigerator. Add water. Put on the stove. Bring to a boil over low heat. Remove foam as needed.
• After boiling, cook for 5 minutes over low heat. Turn off the fire. Leave until completely cool. It will take 2-3 hours.
• Boil the mass again, cook for 5 minutes. Cool down again.
• Boil for the third time. Boil again for 5 minutes.
• Arrange hot jam in prepared sterile jars and roll up with metal lids.
• Turn over. Wrap yourself in a warm blanket. Leave until completely cool. Store in a cool place in winter.

Recipe for the occasion::

Gooseberry jam "Royal"

Ingredients for six 0.5 l containers:

• gooseberries - 1 kg;
• sugar - 1.5 kg;
• water - 1 tbsp.;
• cherry leaves.

Cooking method

• For this jam, strong, unripe gooseberries are used. It is desirable that it be large. Wash the berries, cut the stalks and corollas.
• Cut the fruit in half and remove the seeds.
• Place the gooseberries in an enamel pan, layering the berries with cherry leaves. Fill with boiling water and leave for 6 hours.
• In a cooking basin, boil the syrup from water and sugar.
• Drain water from gooseberries, remove leaves. Dip the berries in boiling syrup and cook over moderate heat for 10 minutes.
• Remove from stove and infuse for 7 hours.
• Return to medium heat and cook until tender.
• Cool the jam quickly, otherwise it will darken.
• Pack in clean dry jars. Close with parchment paper.

Gooseberry jam "Malachite"

Ingredients for five 0.5 l containers:

• gooseberries - 1 kg;
• sugar - 1.5 kg;
• water - 2 tbsp.;
• cherry leaves - 3 handfuls.

Cooking method

• Sort unripe green berries, remove spoiled and crumpled ones. Wash under running cold water. Cut off the stems with scissors.
• Cut off the tops of the berries with a sharp knife and scoop out the seeds with a small spoon.
• Pour the prepared berries with cold water and leave for half an hour to float the remaining grains. Put on a sieve to drain water.
• Pour the gooseberries into the cooking basin.
• Put cherry leaves in a saucepan, fill with cold water, taking it a little more than normal. Bring to a boil over low heat. Water (it will turn out green) strain through several layers of gauze.
• Pour sugar into a saucepan, add 2 cups of cherry extract. Boil the syrup. Fill them with gooseberries. Hold for 3 hours.
• Bring the jam to a boil over moderate heat, skimming off the foam. Cook until done.
• Cool down quickly.
• Pack in clean dry jars. Close with parchment.

Red gooseberry jam

• red gooseberry - 800 g;
• sugar - 1.2 kg;
• water - 2 tbsp.

Cooking method

• For jam according to this recipe, a large red gooseberry is suitable. Wash slightly unripe berries in running water. Cut off the branches.
• Cut off the whisk, capturing some of the pulp. Scrape out the seeds through the hole. Rinse prepared berries with cold water.
• Put sugar in a cooking bowl, add water. Boil the syrup.
• Pour gooseberries into it. Bring the contents of the basin to a boil over high heat, removing the foam.
• Reduce the fire, bring the jam to readiness. To prevent it from burning, at the end of cooking, reduce the boil a little more.
• When the jam is ready, refrigerate it as quickly as possible.
• Pour into clean, dry jars. Close with parchment.

Jam with oranges

Ingredients for four 0.5 l containers:

• gooseberries - 1 kg;
• sugar - 1 kg;
• oranges - 2 pcs.

Cooking method

• Rinse ripe but strong gooseberries in cold water. Trim branches and stems with scissors.
• Wash oranges. Without peeling, cut into circles, remove the grains.
• Grind gooseberries with oranges in a meat grinder. Transfer to a cooking bowl or wide saucepan with a thick bottom. Pour in the sugar. Leave for half an hour, stirring occasionally to dissolve the sugar.
• Place the cookware on a moderate heat. Bring the jam to a boil, removing the foam that appears. Then reduce the fire and cook the jam for 15-20 minutes.
• Prepare sterile jars, heat them in the oven. While hot, pour jam into them, filling to the top. Seal tightly with sterile caps. Turn upside down and cool in this position.

Gooseberry jam can be prepared not only with oranges, but also with lemon, cherries, raspberries and other berries. The main thing is that you like the combination of fruits.

Gooseberry jam: health benefits and harms

The color of the gooseberry directly affects the chemical composition. A large amount of antioxidants is present in dark red berries. Yellow peel means high content of vitamin E, and green - ascorbic acid. Berries boiled with sugar practically do not lose their properties if processed for no longer than 10-15 minutes.

The berries contain a large number of substances: vitamin A, C, E, PP and a complex of vitamins B. In addition, a high content of minerals: copper, phosphorus, potassium, manganese, zinc, sodium and cobalt. The fruits contain organic acids, tannins and flavonoids. Gooseberries are also rich in iron, iodine, fiber and antioxidants.

Jam has many useful properties:

• improves digestion;
• normalizes the work of the cardiovascular system;
• helps with colds;
• normalizes blood pressure and fights cholesterol;
• beta-carotene improves vision;
• reduces the likelihood of lung cancer;
• helps release bile and prevents the formation of stones in the gallbladder ducts;
• improves metabolism;
• has a positive effect on nails, hair and skin;
• boosts immunity.

The product leads to blood thinning, therefore it is not recommended for people with clotting disorders. May cause an allergic reaction, do not eat jam, with individual intolerance to the fruit. During breastfeeding, it can cause flatulence in the baby. Diabetics also should not abuse sweet dessert.

Product Matrix: 🥄