Gooseberry jam for the winter has received so many laudatory epithets - emerald, royal, royal, and all because such a preparation turns out to be really very beautiful and tasty. It is believed that this particular jam was one of Catherine the Great’s favorite treats!

Today there are a lot of recipes for its preparation, including those in which this berry is combined with other berries, fruits, nuts, spices - you just have to choose which one to use to make gooseberry jam in order to treat your family with this wonderful dessert.

Gooseberry jam simple recipe Five minutes

The simplest recipe for gooseberry preparation for the winter. Gooseberries are rich in natural pectin, so there is no need to add store-bought thickeners to the preparation. Please note that gooseberries are reluctant to release juice, so you must add water to the recipe, and it is also advisable to cover the gooseberries with granulated sugar in advance and leave for several hours, or better yet overnight, in the refrigerator.

Ingredients:

• Three glasses of gooseberries;
• Granulated sugar three glasses;
• Half a glass of water.

How to make the simplest gooseberry jam - step-by-step recipe with photos:

Sort the gooseberries, remove any debris, pinch off the stems on both sides. Wash the prepared berries and place them on a towel to dry.

Transfer the gooseberries into an enamel pan of a suitable size. Cover the gooseberries with half the sugar, put them in the refrigerator for 3-4 hours, or overnight. During this time, the gooseberries will give juice.

Remove the pan from the refrigerator and pour water into the gooseberries.

Place the pan with the future jam over low heat and bring the contents to a boil.

Pour the remaining sugar into the pan and gently stir the berry mass. It is better to do this with a wooden spatula.

Foam will form on the surface of the jam - skim it off.

Cook the jam over low heat for 5 minutes after boiling, then remove the pan from the stove and let the contents cool completely.

Place the pan back on the stove, bring to a boil, cook for 5 minutes, remove and let cool.

Repeat the same thing a third time, only after boiling for five minutes, pour the hot jam into small sterilized jars. Cover with sterile lids and leave to cool in a warm place. Store the five-minute jam in a cool place.

Instant sugar-free gooseberry jam with orange and kiwi

This quick and simple recipe for sugar-free gooseberry jam will appeal to all lovers of healthy sweets; healthy, low-calorie jam with a pleasant sourness - you will love it!

Ingredients:

• Gooseberries - 1 kg;
• Oranges - 4 pcs.;
• Kiwi - 1 pc.

How to make delicious gooseberry, orange and kiwi jam quickly and easily:

We sort the gooseberries, wash them and remove the cuttings. We clean the kiwi and grind it together with the gooseberries in a blender. 3. Cut the oranges into pieces to make it easier to remove the seeds. . We also grind them into a paste in a blender. . Mix the ingredients together and 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 labor-intensive process. Get ready, it won't be easy. But the result is worth it.

Ingredients

• 600 g gooseberries.
• 70-80 g walnut kernels.
• 650 g granulated sugar.
• 10-12 bright green cherry leaves.
• 200 ml of clean, non-chlorinated or settled water.

How to prepare 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 and placed to dry on paper or linen towels. Wash the cherry leaves and place them on a clean cloth to dry.
Cut off the “tails” and “spouts” 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, and 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, add half the sugar, cherry leaves, and 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 this is also beautiful!

Dip the berries stuffed with nuts into the hot syrup, immediately place the container in cold water, cool, changing the water several times, and let stand for 6-8 hours.

Repeat the process again - after the required soaking, remove the gooseberries from the syrup, bring the liquid to a boil, add the remaining sugar, stir, bring to a boil, put the berries back, cook until a drop is tasted. Immediately cool the finished jam as indicated above (changing the water to cold).

To store for the winter, package the finished product in previously prepared sterilized jars (cold), cover each with a circle of paper moistened with alcohol or vodka, and roll up with varnished sterile lids.

For your information! Tsar's 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 subtle citrus aroma. Be sure to prepare it and enjoy the result.

Prepare ingredients:

• gooseberries – 900 g;
• sugar – 1.2-1.3 kg;
• orange – 2 pcs.

Cooking process:

1. We wash the berries and remove the stems. We also wash the citrus fruits thoroughly, cut them into 4 parts, and remove all the seeds.
2. Place the prepared ingredients in a blender bowl and grind, you can use a meat grinder.
3. Pour the resulting mass into a saucepan, add sugar and stir until the last ingredient is completely dissolved. Place the container on the stove and, with medium gas supply, constantly stirring with a wooden spatula, bring the contents to a boil, then cook for 10 minutes.
4. Cover the pan with the mixture with a lid and leave for 4-5 hours.
5. After the specified time, return the mixture to the heat, bring to a boil again and simmer for about 10 minutes. Pour the finished jam into sterile containers and seal for future use.

On a note! In exactly the same way you can make gooseberry jam with lemon! At the same time, the amount of ingredients remains the same: 900 g of berries, 1.2 kg of sugar and 2 lemons!

Quick gooseberry jam in a slow cooker

Today, almost every housewife has a multicooker in her kitchen; this device greatly facilitates the process of preparing dishes. Usually first and second courses are prepared in a slow cooker, but we will tell you how to prepare aromatic gooseberry jam in the device.

Ingredients:

• gooseberries - 700 g;
• granulated sugar - 550 g.

Making royal gooseberry jam in a slow cooker:

The required number of berries is washed and sorted, after which the seeds of each fruit are removed to make the dessert more uniform.

The berries are transferred to a multicooker bowl and covered with granulated sugar. Leave the fruits in this form for a couple of hours so that the gooseberries have time to release juice.

As soon as the allotted time has elapsed, turn off the multicooker and allow the dessert to cool.
After this, the device is again set to the “Quenching” mode, but for only five minutes. This cooking is repeated about three times, and then the delicacy is poured into a jar.

Thick gooseberry jam without sterilization

When picking aromatic gooseberries, you want to preserve their taste until winter. This is easy and simple to do if you create gooseberry jam for the winter; fortunately, such preservation takes only 20-25 minutes to prepare.

At the same time, the dish turns out juicy, tasty and colorful in appearance. Like all preparations with seeds, the shelf life of the jam is 1 year, provided they are kept in a cool, dark place.

Be sure to taste the berries before making jam so that you know what amount of granulated sugar needs to be added: for sweet berries - according to the recipe, and for sour ones - 1.5 times the amount. 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:

We rinse the gooseberries in water, cut off the stems and cuttings from each berry with scissors, rinse again, removing excess debris in the form of leaves, cuttings, etc.

Place the washed berries in the bowl of a food processor, trying not to fill the bowl 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, it is better to use the first option so that the blender does not crush the seeds of the berries.

Pour the gooseberry puree into a cauldron or saucepan, a pan with a non-stick bottom. Add granulated sugar and mix gently.

Place the container with gooseberry jam on the stove, turning on medium heat, and simmer for about 8-10 minutes, until the jam completely changes its color from light green to amber. There is no need to remove the foam. At the same moment, steam the jars and lids in a water bath or scald them with boiling water and sterilize them in the oven.

Pour the prepared jam into the jars to the top, seal them tightly with hot turnkey lids or screw them on if the containers have a thread. Turn the jars upside down and let them cool, then transfer them to the pantry, cellar or basement.

With the arrival of winter, let's take out a jar of amber gooseberry jam and enjoy the juicy, aromatic 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 make raw gooseberry jam without cooking:

Gooseberries should be slightly unripe so that they are plump and elastic. They need to be washed; if you have time, it is better, of course, to remove the bones with the tip of a fish cleaning knife. But it will also work with seeds. There's nothing wrong with them. Use scissors to trim the ponytails.

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 gooseberries and lemon. Next, we will add sugar and mix thoroughly. Leave the jam for 5-6 hours for the sugar to dissolve. Although it will completely dissolve later in the refrigerator.

We prepare the jars, wash them with soda, sterilize them, fill them with jam, close them with a clean nylon lid and put the jam in the refrigerator, where it is safely stored for many, many months. The jam will be runny at first in the refrigerator, but will thicken later, so don't worry. All! The most delicious raw gooseberry jam with lemon is ready! Fast and easy! And since this jam is prepared without cooking, there is no need to stand for a long time at the stove in a hot summer kitchen - very convenient.

And it can be stored for a long time without sealing because there is a lot of sugar in the jam.

Tender 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:

1. We sort and wash the gooseberries.
2. Place a pan of water on the fire and add sugar. Let it boil, then add the gooseberries and cook over medium heat for about 10 minutes. Cool.
3. Add gelatin and a vanilla stick to the cold berries.
4. Place the pan on the fire, bring to a boil, cook over high heat for about 4 minutes, stirring constantly.
5. Place the hot jam into clean, sterilized, dry jars and seal.

Recipe for gooseberry jam with zhelfix - the fastest recipe

Zhelfix is ​​a gelling agent based on the natural component of pectin from citrus fruits and apples, for quick preparation of classic jam, jam, jelly. Thanks to "Zhelfix" the natural color and taste of fruits are preserved, all vitamins are preserved and sugar is saved. The jam cooks in a few minutes and acquires a wonderful jelly-like consistency.

Ingredients:

• gooseberries - 1 kg
• granulated sugar - 1 kg
• 1 sachet of gelfix

Preparation:

Wash the gooseberries and sort them. Place the berries in a saucepan.

You can puree them in a blender or leave the berries whole.

Mix jelfix 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 that will appeal to all family members.

Gooseberries are very healthy and have a rather unusual taste, and cinnamon will add some sharpness and piquancy to the jam. Tested by my own experience!

Required Products:

• 1 kg. gooseberries;
• 1.5 kg. Sahara;
• 0.5 l. water;
• 2 tbsp. ground cinnamon.

Cooking method:

The berries need to be sorted, 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 continuously.

The resulting mass must be cooled completely and cooked for another 15 minutes, do not forget to stir constantly. Then cool the finished jam, pour it into jars, order it, put it on the lids and wrap it in a warm blanket until the jars have cooled completely. Store jars in a cool place.

Video recipe: Healthy gooseberry jam without water

Secrets and subtleties of cooking

To preserve the bottle color of the berries in the jam, when preparing sugar syrup, add about 10 fresh cherry leaves to cold water. Boil them for 5 minutes and remove. And then add the berries themselves. This simple technique will allow the jam to remain green.

Gooseberries that have been previously pierced on one side do not burst from interaction with hot syrup and cook much faster, and jars with such berries do not explode;

For cooking, it is better to choose gooseberries that are slightly unripe, strong, and with elastic skin. Gooseberries, like apricots, for example, are rich in natural pectin, so according to any recipe, jam from them thickens perfectly without adding a store-bought thickener.

You can just cook a berry dessert for the winter in 5 minutes, but the preparation of the preserve itself usually takes much more time. We will consider all the quick cooking methods, no matter how much you have to prepare the products for the last and decisive stage. Also, let’s not forget about recipes that require you to spend a little more time boiling the sweet mass. But let's start with five minutes, for which we will need 1 kilogram of unripe gooseberries and granulated sugar. In addition, you need 1 glass of any freshly squeezed berry juice.

Unripe gooseberries for canning have a certain advantage due to the fact that their seeds have not yet become sour.

Unripe gooseberries for preservation

First of all, you need to separate the stalks and stigmas from the washed berries, after which we pour sugar into the container where we will cook the syrup, and pour the juice there. Place on low heat, mix thoroughly and add gooseberries, then close the pan or basin with a lid and wait for the mixture to boil. Immediately you need to reduce the gas as much as possible so that the flame barely burns, then the boiling will stop, but the workpiece will continue to warm up. 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, then pour into pre-sterilized jars and roll up the lids heated in boiling water.

You can also say about the second recipe that it is a five-minute recipe, although preparing for canning will take you some time. And all because it will be jam from ground berries. We sort the gooseberries, rinse them under running water and remove the stems. 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 not advisable 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 end of this period, we sort out and wash 1 glass of raspberries, which all that remains is to mix with the prepared mass and add 5 grams of vanilla. To mix it all, we do not use a spoon or spatula, but simply rock the container in a circular motion so that the semi-liquid puree flows along the wall. We light a small gas and place the workpiece on it. This is necessary in order not to damage the raspberries. Bring the mixture to a boil and keep it on the fire for about 5 minutes, removing the foam from the surface with a wooden spatula. Next, sterilize glass jars by steaming or in a microwave oven and, placing gooseberry jam in them up to the very neck, close tightly.

Often, gelling components are added to jam to increase the viscosity of the product, but not everyone likes to use regular gelatin for this purpose, since it is not a natural product.. Another thing is agar-agar or zhelfix. Our next recipe will be just with the addition of the latter. So, we need 1 kilogram of sugar and gooseberries. Grind the washed and stemmed berries in a meat grinder. Now take 1 sachet of zhelfix. This is a product based on fruit and sugar, and it is prepared in different proportions - 1:1 or 2:1, we need the first option.

Mix the gelling agent with 2 tablespoons of granulated sugar. Add to the berry puree and place on low heat. After bringing to a boil, remove from heat, pour all the sugar into a container and mix thoroughly. Now put it on the gas again and wait for the mixture to boil. The cooking itself should last only 2-3 minutes, 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 up the lids removed from the boiling water. The next five minutes is ready for cleaning the cellar.

Preparation of gooseberry jam with gelling additive

The second recipe is gooseberry jam, which is called “pearl”, the cooking time is five minutes, although the preparatory stages take a lot of time and effort. For every 500 grams of unripe berries, take 1 kilo of sugar. Prick 300 grams and crush into small pieces. The gooseberries need to be washed, then we remove the stalks and stigmas and move on 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 enamel container, then put the dishes on low heat and stir until a clear syrup is obtained. Pour the filled berries with the sweet viscous liquid, then put them aside overnight, covering with a lid. In the morning, place the container on low gas and, putting 2 stars of star anise into the preparation, bring to a boil and turn off the heat. After 5 minutes, you can pour the gooseberry jam into glass jars and roll up their lids. This preparation only takes five minutes by definition, but the recipe itself is very interesting.

Previously, we considered the option of making jam with gelatin, but it is not always available, so the following recipe is preserved with gelatin. For it you need 1 kilo of gooseberries and sugar, as well as 5-10 grams of vanillin (to taste) and 100 grams of gelatin. The berries should be sorted and washed immediately, preferably if they are unripe. In a deep container, mix sugar and water in a ratio of 4:1, that is, for every kilogram of sand we add 250 grams of water. We put the dishes on low gas and bring the contents to a boil, and then until syrup forms, into which we put the berries and cook for 10 minutes. Remove from the stove, cool, add gelatin and vanillin, then place on the fire again, heat and cook for 5 minutes, constantly stirring the mass. Then all that remains is to put the preserved food into jars and roll it up.

The next recipe also doesn’t take five minutes, but it’s quick to prepare. So, we make royal gooseberry jam using a decoction of cherry leaves. For every kilogram of washed and peeled berries, take 1.5 kilos of sugar. You also need to have a handful of leaves on hand, which also need to be rinsed well under running water; we place them together with the gooseberries in an enamel pan, alternating layers. Fill with water (2 glasses per 1 kilo of berries) and leave for a quarter of a day, closing the lid. Then pour the infusion through a colander into another pan, and temporarily pour the gooseberries into a cup.

Five-minute gooseberry jam

Pour granulated sugar into the water where the cherry leaves have been (which we will no longer need), put it on low gas and wait for it to boil. The more sugar you put in the jam, the longer it will sit without souring or fermenting. After the syrup has formed, that is, after 5 minutes, pour the berries into it and remove from the stove and let it sit for 4 hours under a lid or thick cloth. The stage is repeated twice more; after the third cooking, you can pour the gooseberry jam into prepared sterilized containers and roll up with well-boiled lids. It is recommended to cool under a warm cotton or wool blanket. You can store it for several years in a cellar or in a cool pantry.

Another royal recipe for a sweet gooseberry dessert - perhaps the most unusual jam, partly similar in composition to the previous one. For it you will need well-washed cherry leaves - about 100 grams, and 1 kilo each 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. The berries should be rinsed and then filled with clean water in a deep container for a quarter of a day. Next, place cherry leaves in an enamel bowl, after which, pour in citric acid and pour in 1 liter of water, set it to low gas. Cook for 5 minutes after boiling, remove from heat and remove leaves.

Add the amount of sugar specified in the recipe to the prepared broth and make syrup, again over low heat. Then you need to add vodka to the syrup, add vanillin, shake with a wooden spatula and pour the sweet mass onto the berries, previously placed in a large bowl for cooking. The future dessert should stand for a quarter of an hour, after which we place it on low heat and, after boiling, cook for 10 minutes. During this time, we sterilize the glass container and transfer the gooseberry jam into it. All that remains is to roll up the preservation with metal lids, and the preparation for the winter is completed. Although it's not five minutes, it took very little time to prepare.

In Russia, this berry has always been valued and planted in every garden or summer cottage. In the Old Church Slavonic language there is such a word - “bersen”, it is translated as gooseberry. People loved the fruits of this shrub so much that they named the embankment in its honor - Bersenovskaya. And this is not without reason. The fact is that the tasty berry has the ability to remove radiation from the body, and thanks to some of the microelements it contains, it protects against premature aging.

Preliminary preparation of berries

First of all, the entire harvest of berries from gooseberry bushes must be sorted and washed under cool running water. At this time, rotten and disease-affected fruits, as well as those that are too soft, are discarded. In addition, during the sorting process, all tails are cut off.

It should be noted that each cooking method implies its own level of ripeness of the berries.

For example, for “Royal” or “Emerald” jam, the fruits must be collected in a semi-ripe state, while they are still green. In other recipes, the ripeness and softness of the berries is important.

Gooseberry jam recipes

There are a great many recipes and methods for making gooseberry jam. Each housewife experiments in her own way, adding new ingredients, changing proportions, and so on. But there are also recipes that are considered classics, have long been liked by many and have become the most popular.

You can also make some changes to their composition, for example, adding fruit or lemon for sourness. The proportions indicated in each recipe are calculated for 1 kilogram of berries.

Tsar's jam

It was the gooseberry dessert prepared according to the recipe described below that Stalin loved so much. Tsarskoe, or as it is also called Royal jam, is prepared from large unripe fruits. First, the pulp is removed from each berry, then the shell is filled with finely crushed walnuts.

Ingredients used:

• Gooseberries – 1 kg.

• Granulated sugar – one and a half kg.

• Walnuts – 180-220 grams.

Recipe:

It is recommended to grind the pulp and seeds that were originally removed from the berries through a sieve and discard all remaining seeds so as not to spoil the consistency of the jam. Pour the specified amount of granulated sugar into the resulting mass and place in a water bath until the last ingredient is completely dissolved.

Then, when the berry puree is ready, add berries stuffed with nuts to it, put everything on the stove and wait for it to boil. Then cool and repeat this cooking 5 more times until the jam acquires a beautiful emerald hue.

When using red gooseberries, the finished jam will have an amber color.

Emerald

This jam should not be confused with the prepared “Royally” jam - walnuts are not used for Emerald, but otherwise the recipes are similar.

Ingredients:

• Dense large green gooseberries - one kilogram.

• Water – one and a half glasses.

Cooking method:

The water should be put on fire, then granulated sugar should be poured into it and boiled until syrup is formed. Prick the berries with a fork or toothpick - this will allow them to release juice and remain intact, and pour the resulting boiling mixture over it for 5 hours. After the specified time has expired, the syrup must be drained, boiled and poured over the fruit again. After another 5 hours, it is necessary to bring all the jam along with the berries to a boil for 10 minutes.

Gooseberry and orange

Ingredients:

• Gooseberries - 1 kilogram.

• Granulated sugar – 1.2 kilograms.

• Orange – two large ones.

We remove the seeds from the citrus fruits and grind the citrus fruits along with the zest in a blender, food processor or meat grinder. Sprinkle the resulting mass with granulated sugar, put it on the stove and boil for 10 minutes. Then cool for 5 hours and boil again for 10 minutes. After this, pour the jam into prepared glass jars.

Gooseberry with cherry leaves

Ingredients for cooking:

• Fruits – one kg.
• Granulated sugar – 1.3 kilograms.
• Water – one and a half glasses.
• Cherry tree leaves - 20-25 pieces.

We pierce each berry with a toothpick and fill it with water for about 8 hours. After this, drain the water, place all the prepared cherry leaves in it, add granulated sugar and bring to a boil over the fire. Next, remove the leaves, filter the syrup and let it cool.

Then boil the syrup again, add the berries to it and keep it on the fire for 5-7 minutes. Remove from heat, cool, boil for 10 minutes and pour into glass jars. The result is a beautiful jam with a cherry flavor.

Fructose jam

A recipe intended for people with diabetes or on a diet.

Ingredients:

• Gooseberry fruits – 1 kg.
• Fructose – 1 kilogram.

Recipe:

Each berry needs to be pierced so that it releases its juice and covered with fructose for a couple of hours. Then add a small amount of boiling water, put on fire and boil the jam for approximately 8-12 minutes. Then remove the dessert from the heat and cool. Repeat the process 3 times and pour into jars.

Classic

Ingredients:

• Berries - one kilogram.
• Granulated sugar - half a glass.

Preparation:

Prick the berries with a toothpick, add water and wait until they boil. Add granulated sugar, stir and boil for about half an hour. After this time, remove from heat, leave for 3 hours and repeat boiling. The jam can be poured into jars for further storage.

Gooseberry jam “Pyatiminutka”

“Five Minute” is a simplified recipe that will certainly appeal to those who do not have the opportunity to spend a lot of time making jam.

Ingredients:

• Berries - one kg.
• Granulated sugar – one kilogram.
• Water - two glasses.

In order to reduce the cooking time and do everything quickly, the gooseberries must first be soaked overnight with two glasses of water. In the morning, add sugar and boil everything for 4-7 minutes at maximum heat. Afterwards, the jam can be poured into jars for storage.

Gooseberry jam

Compared to jam, jam has a thicker consistency. For its preparation, only ripe fruits with thick skin are selected. There are also a very large number of recipes, but the simplest and most common among all is “Classic”. You can diversify it at your discretion, add orange, currants, kiwi, mint leaves and so on.

You can choose the fruits of any variety of gooseberries.

Ingredients:

• Gooseberry fruits - one kilogram.
• Granulated sugar – one kilogram.
• Water – 80 milliliters.

Step-by-step cooking process:

Place the washed gooseberries in a saucepan, basin or any other suitable container with water, cover with a lid and put on fire. After 4-7 minutes, the berries should soften. At this point, the fruits need to be removed from the pan and rubbed through a sieve.

Place the resulting mass back into the pan, cover with granulated sugar and place on the stove. Stirring continuously, wait for the jam to boil, skim off the foam, and then reduce the heat to low. So you should continue to cook the berry mass for half an hour. The resulting dessert can be poured into jars for subsequent storage for the winter.

A few minutes before the jam is completely cooked, add a small amount of citric acid or juice to the mixture.

From a wide variety of options for preparing gooseberry desserts, every housewife will be able to find a recipe that meets the requirements for storage, consistency and possible flavor shades.

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 for which this culture is known.

Preparing the berries

Before you start making gooseberry jam, you need to select and prepare the berries correctly. 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 gelling (acquiring a thick consistency) of the jam mass. 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;
• thoroughly washing the gooseberries under running water;
• Dry the 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 defrosted in two ways, which will save a lot of time: for example, the frozen berries are poured into a pan, covered with the required amount of sugar and left to defrost in the refrigerator overnight.

Or you can prepare a thick sugar syrup in advance and add frozen gooseberries to the still hot liquid. This way 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 the product made from fresh fruits.

The best recipes for delicious jam

In modern times, there are a huge number of recipes for gooseberry jam, which differ in taste and aroma due to the introduction of various additional components - fruits, seasonings, nuts, etc. Below are several interesting recipes for gooseberry jam that have already gained popularity among Russian housewives.

With orange

Gooseberry jam with the addition of oranges turns out to be sweet and sour, very aromatic, so it will be appreciated not only by adults, but also by children. This dessert can be prepared in two ways: with or without cooking.

Hot gooseberry and orange jam

To prepare orange and gooseberry jam, take:

• gooseberries – 1 kg;
• oranges – 1…2 pcs;
• sugar – 1 kg.

1. Citrus fruits need to be washed thoroughly; you can even use a brush, since they will be used together with the peel. After that, each of them is cut into several parts and the seeds are removed.
2. Prepared gooseberries and oranges can be passed through a meat grinder, or crushed in a blender. The resulting citrus-berry mixture is poured into a cooking pan, 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 stir it so that the sugar does not burn.
4. After cooking, remove the pan from the heat and let the mixture brew under the lid for 4...5 hours. After the specified time, carry out a second cooking for a quarter of an hour from the moment the mixture boils.
5. Hot jam is poured into jars and rolled up. The workpieces need to be cooled at room temperature, and only after that can they be taken for storage in a cool place.

Cold method of making jam without cooking

This jam will retain all the beneficial substances and vitamins contained in its main ingredients - oranges and gooseberries. 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. Add half of all sugar to the mixture, mix well and leave for 10 minutes. After this, 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 must be constantly stirred and try not to bring it 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 add sugar to the mixture, mix thoroughly and leave it in the refrigerator overnight. During this time, the sugar will have time to dissolve.
5. Gooseberry-orange jam is placed in jars. Depending on the lids used, the storage location may be different: if the jam is sealed, then it can be stored in 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 this 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 on:

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

1. Prepared gooseberries need to be cut and seeds removed, then placed in a deep bowl, filled with cold water and put in the refrigerator for 5 hours.
2. During this time, you can start preparing the decoction: rinse the cherry leaf under running water, pour 2 liters of water into a saucepan and add citric acid. The pan is placed on the stove, and the mixture is brought to a boil and cooked 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. The berries need to be removed from the refrigerator, drained of water and poured with hot syrup, then left to infuse for a quarter of an hour.
5. The resulting mass is placed on the stove again, and when it boils, cook for about 10 minutes.
6. The finished royal jam is poured into clean jars while still hot and rolled up.

“Tsar’s jam” Gooseberry jam with cherry leaves: video

This recipe has this name because it differs from the ones above in its ease of preparation and minimal number of ingredients.

To prepare gooseberry jam, you need to take:

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

1. Place the prepared berries in a cooking pot, add the specified amount of water and wait until it boils.
2. Boil the gooseberries over high heat for 1 minute, then reduce it and continue cooking for about 15 minutes.
3. Then you need to add sugar. Stirring constantly, wait for the sugar-berry mixture to boil, and when it boils, cook for 15...20 minutes. Foam will periodically appear on the surface of the boiling mass, which must be removed with a spoon.
4. The finished gooseberry dessert is poured into clean jars and rolled up.

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

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

1. As a preparatory step, in addition to the standard ones, it involves piercing the gooseberries in several places.
2. After the preparatory operations, they begin to cook the syrup. To do this, add sugar to boiling water and cook it until completely dissolved over low heat. Pour the boiling syrup over the gooseberries and leave to steep for about 5 hours.
3. The syrup is separated from the berries and boiled again. Immediately after the boiling point, gooseberries are poured into it and again sent to infuse for the same time.
4. The entire sugar-berry mixture is put on the fire again, wait until it boils and cook for a quarter of an hour over low heat.
5. The finished emerald jam is poured into jars, sealed and left to cool upside down in room conditions.

Another simple recipe for making delicious gooseberry jam, for which you need:

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

1. The prepared gooseberries are placed in a deep bowl and filled with 2.5 glasses of water. Since it should remain in this state for about 10 hours, it is better to do this in the evening and start preparing the jam in the morning.
2. Sugar is added to the berries that have steeped during this time, but the water is not drained. Place the whole mass over high heat and bring to a boil.
3. As soon as the mixture boils, reduce the heat to medium and cook the mixture for 5 minutes with constant stirring.
4. The still hot finished product must be placed in clean jars and closed with iron lids.

Five-minute gooseberry jam: video

Gooseberries go well with cherry leaves, and the finished jam when using these ingredients turns out to be very aromatic 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 placed in a bowl. Cherry leaves are thoroughly washed and placed between the berries. After this, the entire 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: to do this, pour the liquid from a bowl into a cooking pan, add sugar to it, stir and wait until it boils. As soon as this happens, the syrup is removed from the heat and allowed to cool completely.
3. The cherry leaves are separated from the berries and discarded. The syrup is put back on the stove and waiting for it to 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 a certain skill from the housewife. If desired, it can be simplified somewhat. To make jam you will need the following ingredients:

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

1. The gooseberries must be cut and freed from the internal 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 heat in a water bath until it is completely dissolved.
2. During this time, you can peel the walnuts and chop them into small pieces with a knife. Each piece of nut must be wrapped in previously separated skins from gooseberries.
3. When the sugar-gooseberry syrup is ready, add skins stuffed with nuts and cook 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 you must allow the jam to cool.
5. The finished product is placed into jars with utmost care 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.

Thus, from gooseberries you can prepare a huge number of different delicacies that will bring a considerable portion of vitamins to the table on a frosty winter day.

Gooseberries are famous for their beneficial properties and a large concentration of valuable enzymes. It includes vitamins C, A, P, B, which support immunity during the flu period. Calcium and phosphorus strengthen bone tissue, potassium promotes the full functioning of the heart muscle. Ascorbic acid and iron support kidney activity, cleanse the liver and vascular system. To enjoy such a wide range of useful elements, you need to prepare berry jam correctly.

Features of making gooseberry jam

1. During the simmering process, do not leave the stove; promptly remove the foam with a slotted spoon. The composition formed on the surface collects dust and foreign debris, and also spoils the aesthetic appearance of the delicacy.
2. Before the main manipulations, the gooseberries must be prepared. Sort out all bruised and rotten specimens. Remove the ponytails using nail scissors.
3. Cooking the treat is carried out in several stages. The simmering itself takes little time, the rest of the time is given to infusion (cooling). It is this move that allows you to prepare an emerald-colored treat.
4. Spices (cinnamon, cardamom, cloves, etc.) are often added to gooseberry jam. Lemons, apples, oranges, strawberries, currants, plums, etc. are often added to the delicacy.

Gooseberry jam according to the classic recipe

• gooseberries - 0.9-1 kg.
• granulated sugar - 1.4 kg.
• clean water - 480 ml.
• vodka - in fact

1. First, wash the fruits by placing them in a colander. Then arm yourself with nail scissors and free the berry from the stalk. Rinse again, dry, pierce with a needle in 2-3 places.
2. Place the prepared gooseberries in a bowl and sprinkle with vodka from a spray bottle. Place in the freezer for half an hour, then refrigerate for 8 hours.
3. After the allotted time has passed, mix water with granulated sugar and cook the sweet base. Stir the syrup constantly until the granules dissolve completely.
4. After this, add the gooseberries to the sweet mixture and make bubbles appear. Do not stir, just shake the cooking container slightly. When it starts to boil, turn off the burner.
5. Cool the contents of the dish, filter the berries using a sieve or colander. Bring the drained syrup to a boil again, add the berries to it and cook the jam for 7 minutes.
6. After repeated heat treatment, allow the treat to cool. Carry out the third cooking over low heat for half an hour. Check readiness by dropping syrup onto a saucer.
7. If the mass does not spread after cooling, the treat is ready. When hot, pour it into sterile containers and immediately cover with a tin. Turn upside down and let cool.

• orange - 450 gr.
• gooseberries - 900 gr.
• sugar - 950 gr.
• vodka - 25 gr.

1. Rinse the gooseberries and let them dry. Cut off the tail from each berry using nail scissors. Make one hole in the fruits with a toothpick so that the gooseberries do not crack.
2. Now sprinkle the berries with vodka and leave in the cold for 6 hours. After the allotted time, remove the zest from the oranges and soak it in water for 3 hours to remove the bitterness.
3. Remove the peel, dry with napkins and chop into slices (you can grate). Combine the zest with the gooseberries, sprinkle with granulated sugar and mix gently with your hand. Leave for 3 hours.
4. After the specified period of time, place a heat-resistant dish on the stove and cook at medium power for a quarter of an hour. Do not mix the composition; shake the container gently.
5. When cooking comes to an end, let the treat cool. Repeat heat treatment 2 more times. At the final stage, package the treat in perfectly sterile jars. Cool, cover with nylon.

Gooseberry and cherry leaf jam

• table water - 480-500 ml.
• oregano - 3 branches
• cherry leaves - 25 gr.
• gooseberries - 1.1 kg.
• granulated sugar - 1.15 gr.

1. First of all, you need to sort the berries. Remove all damaged and cracked specimens. Place healthy fruits in a colander and rinse. Leave to drain, then discard the tails.
2. Arm yourself with a thick sewing needle and make 2 holes in the gooseberries. Pour water over the berries and leave for 8 hours. Then get rid of the liquid and add granulated sugar.
3. Mix the ingredients by hand and wait 30 minutes. During this time, rinse and dry the cherry leaves and oregano. Add gooseberry ingredients.
4. Place the dish for cooking the treat on the fire and wait until bubbles appear. Then turn off the stove and wait 5 hours. After this period, strain the liquid mass and boil again.
5. Pour hot syrup over the fruits and perform another heat treatment. Cool to room temperature and pour into clean jars. Seal with parchment paper and a tourniquet.

Gooseberry and strawberry jam

• strawberries (fresh) - 475-500 gr.
• drinking water - 70 ml.
• Gooseberry fruits - 480 gr.
• granulated sugar - 730 gr.

1. Choose moderately ripe gooseberries, trim them from the tails and rinse. Place the towel-dried fruits in a cooking vessel, lightly crush them with a pestle or palm.
2. Add water and place on the stove. When the composition begins to boil, turn off the heat and carefully remember the mass again. Start preparing the strawberries: carefully rinse them and remove the sepals.
3. Combine the berries with gooseberries and boil for a quarter of an hour. Throughout cooking, add sugar in portions and wait until it is completely dissolved.
4. After this, let the mass cool and repeat the heat treatment. This time cook the jam on low power until thickened. After all the manipulations, package the treat and lock it with the key.

• granulated sugar - 1.8 kg.
• gooseberries - 800 gr.
• kiwi - 400 gr.

1. Remove the skin from the kiwi, dip the pulp in cold water and let dry. Then chop into cubes measuring 1*1 cm. Wash the gooseberries, get rid of the tails.
2. Now place all the fruits in a blender and spin. You should get a puree-like mass. Add granulated sugar, stir and place the bowl on the fire.
3. Heat to a temperature of 70-80 degrees, but do not wait until it boils. When the mass reaches the desired level, cool it for 5 hours. Then reheat.
4. Pack the finished treat into containers and seal. If the composition has been pre-cooled, cover it with nylon. The hot delicacy is wrapped with a tin.
5. After cooking, the treat must be refrigerated. To do this, it is better to use a darkened pantry, vestibule, cellar or bottom shelf of the refrigerator.

Gooseberry and plum jam

• plum - 600 gr.
• red gooseberries (unripe) - 550 gr.
• granulated sugar - 750 gr.

1. Peel the gooseberries from tendrils and twigs, rinse in a colander, and leave to dry. Rinse the plum to remove the white coating. Chop each fruit in half and remove the pit.
2. Divide the entire volume of gooseberries into 2 sections, mix the first part with plums. Add a little water so that it rises 4 cm above the bottom. Place on the stove and simmer until soft.
3. Then grind the warm mass with a blender (meat grinder, food processor) or rub through a sieve. Place the puree in a saucepan and add the remaining gooseberries.
4. Send the mixture to cook again, continue simmering on low power for 7-10 minutes. After this period, begin to introduce granulated sugar in portions, while stirring it.
5. Continue cooking until the treat begins to resemble jelly. After achieving the required consistency, pour the treat and close.

Gooseberry and raspberry jam

• raspberries - 350 gr.
• granulated sugar - 580 gr.
• gooseberries - 850-900 gr.

1. Sort the raspberries and rinse under the tap. Dry in a colander, then mix with sugar and put on fire. Cook on low until the grains melt. If the raspberries are not juicy, add a little water.
2. During this period, prepare the gooseberries; you need to remove the tails and wash the fruits. Then the berry is sent to the pan, simmering continues for 7 minutes.
3. After the allotted interval, turn off the burner and cool the mixture. If the treat is not as thick as you would like, carry out another heat treatment.
4. Pack the cooled or hot treat into jars, cover and refrigerate. After a week of infusion, the treat can be served or added to baked goods.

• granulated sugar - 550 gr.
• gooseberries - 600 gr.
• banana - 150 gr.
• water - 120 ml.
• cinnamon - 3 gr.

1. Prepare the gooseberries (washing, removing stems, drying). Now cut each berry into 2 parts and remove the seeds. Place the halves in a heat-resistant bowl for cooking.
2. Cut the bananas into thin slices or half-slices and add to the gooseberries. Add water and granulated sugar. Place the container with the ingredients on the stove and wait until it boils.
3. When this happens, continue simmering for another 7 minutes. Then add cinnamon and turn off the appliance. Proceed to sterilize the lids with the jars, pour out the treats and seal them.

Gooseberry and currant jam

• granulated sugar - 1.45 kg.
• red currants - 350 gr.
• black currant - 400 gr.
• water - 0.5 l.
• gooseberries - 650 gr.

1. Making jam starts with syrup. Mix granulated sugar with water, place the saucepan on the fire and wait until it boils. Reduce the heat on the stove and cook until the grains dissolve.
2. Then rinse the two types of currants and leave them on the strainer. Remove twigs, leaves, dented and burst specimens. Now wash and peel the gooseberries, cut each berry in half.
3. Mix all the fruits, add boiling sugar syrup to them and shake the cooking utensil a little. Leave for 5 hours, then bring to a boil, skim off the foam.
4. Once bubbles appear, cook the treat for another 8-12 minutes until it reaches the desired consistency. Pre-sterilize the jars for twisting, do the same with the lids.
5. When the jam is ready, package it while hot. Do not rush to seal immediately, wait until it cools down. Then cover with nylon and take it to the cold.

To enjoy all the delights of gooseberry jam, carry out heat treatment in several stages. Do not forget to cool the composition after each simmer. To add a special taste, add raspberries, currants, bananas, oranges, and plums to the treat.

Video: unusual gooseberry jam