Interesting recipes for gooseberry jam. Gooseberry jam through a meat grinder for the winter

Hello, friends!

Now the time has come to talk to us again about one rather amazing delicacy. It can truly be considered a royal treat, because it looks very cool, and it looks like an emerald. And what a taste, it’s simply fantastic. All these descriptions characterize gooseberry jam. Which I propose to cook today.

I won’t say that you need to have some superpowers so that such preparations for the winter don’t upset you, but nevertheless, you can’t do without detailed descriptions. Because there are quite a lot of recipes. I suggest taking the best options from my collection. Feel free to choose any recipe you like and create for your health.

I would like to note that the cooking technology for gooseberry jam can be completely different. This may be an option that involves cooking the delicacy in several batches; there are recipes without cooking. And of course, various kinds of assorted dishes, where various fruits and other berries are added to the composition. For example, it could be red or black currants, raspberries, peaches, oranges, kiwi, etc. Therefore, the color will ultimately depend on many components; it can be from amber-golden to pale and bright light green.

But, for the majority, of course, everyone’s favorite color is emerald, and such jam is made without any additives or thickeners, such as gelatin or pectin. Although, if you wish, you can add more to make the consistency even thicker. As you might have guessed, only green ripe berries are taken.

Many people prefer to cook until dark; of course, only black or red gooseberries can give such a shade. And such a recipe is rightfully called imperial.

Well, friends, let’s start, as usual, according to tradition, with a classic recipe. Using this technology, the jam turns out to be jelly-like, but you can also make it a little liquid, depending on how much time you spend preparing it.

From the history. This delicacy appeared not so long ago during the time of Catherine the Great; until that moment in Russia, gooseberries were consumed exclusively raw and were not cooked.

Probably any housewife, even if she is just starting out or already an avid one, dreams that the process of preparing any culinary masterpiece is simple and affordable in time. The royal recipe says that such magnificent emerald gooseberry jam can be prepared in two different ways, the first, the most accessible, will be outlined right now. And the second one is a little more complicated, but it is more interesting - with cherry leaves, you will see further in the note.

I would like to note that this is exactly the dessert you will get from green berries; other varieties, such as red or black fruits, will not be suitable; they will also make a tasty treat, but they will not show the desired shade in the jar.

We will need:

• green gooseberries - 2 kg
• lemon juice - 1 tsp
• sugar - 2 kg
• water - 800 ml

Stages:

1. Sort out the berries from debris and remove the tails using kitchen scissors or carefully tear them off with your hands. Yes, it's a lot of work, but as they say, it's worth it. It's actually fun to play with these balls, which always remind me of the shape of a watermelon.

Interesting! You are aware that gooseberries are related to kiwi. Can you imagine, that’s why it somehow reminded me of this fruit. Who would have thought.

After removing the dried perianth, rinse the berry under the tap. In principle, this procedure can be done at the beginning. Wash off all germs and bugs, as well as remove unnecessary sticks or twigs that accidentally got in.

2. Next, according to the plan, sterilize glass containers with a nominal value of 0.5 or 1 liter, do not take any more, this is not advisable. Nobody makes such preparations in 3 liter bottles. Besides, it's not convenient. Because it’s more convenient to store a small jar, and anyway, I took it out, ate it, and went back to the cellar for a new treat.

In a small deep container, preferably a thick-bottomed pan or an enamel basin, pour in drinking water and bring it to bubbles. Pour in lemon juice and green fruits, cook for about 15 minutes over low heat from the moment it boils. Stir frequently to prevent anything from sticking to the sides of the pan.

On a note! Lemon juice acts as a preservative and helps prevent the berries from turning sour and moldy. Plus, it will perfectly help fix the resulting color, which is no less important.

3. Next you have to add granulated sugar. Since the fruits are not very sour, the proportions of sugar will, as always, be the most common, that is, 1 to 1. Stir and cook in sugar syrup for another 10 minutes.

4. You will see that the jam will begin to acquire the consistency you need and, of course, the shade. You can cook a little longer, but do not forget to stir with a wooden spoon so that nothing sticks. And keep in mind that after cooling, the delicacy will become even thicker. So, don’t overcook it, 30-40 minutes at most.

While hot, pour the aromatic treat into clean, sterile jars, which you first wash with baking soda and then hold over steam. Or use another method that you know, such as in the oven or microwave.

The lids are also thoroughly boiled in water for 10-15 minutes, and then put them on the jars and roll them up as tightly as possible with a special key. Let cool completely to room temperature. And then take it to an insulated balcony, or somewhere cool. Good luck!

Gooseberry jam with orange and lemon - an awesome recipe without cooking

Who doesn’t like getting a jar of vitamins in the middle of winter? It is imperative to make such preparations, all because the jam is obtained using this cooking method alive, it is prepared in a cold way. Do you think this is how and how this is possible. Yes, just like with, you can quickly and easily make such preparations, that is, keep the berries fresh. And most importantly, they will not undergo heat treatment.

Honestly, this recipe should be one of the favorites in your cookbook. After all, it is or belongs to the category of healthy and wholesome food. Moreover, when there is a blizzard outside and colds are on the way, a couple of spoons of such a powerful “potion” will become your reliable assistant.

And all because, in addition to gooseberries, we will use fruits such as lemon and orange. You can get by with just one citrus fruit. But, if you combine these two ingredients at once, it will be absolutely great. Because charge your body with vitamin C for a long time, and this will indicate that your immunity is not afraid of any epidemics. So take care in advance, and in general, eating such food is a pleasure! So, what are you waiting for, go ahead and sing.

We will need:

• gooseberries (any variety) - 1 kg
• sugar - 1 kg
• orange - 1 pc.
• lemon - 1 pc.
• or you can take 2 oranges or 2 lemons

Stages:

1. Ripe and juicy, preferably choose fleshy ones, wash in water. Then remove the black nose from each specimen. If this is not done right away, then specks will appear to float in the finished dish. The appearance will definitely be ruined.

2. Now place the prepared fruits for further work in a blender bowl or meat grinder compartment. Twist or grind into a homogeneous liquid mass. This is the unearthly beauty that came out.

3. Orange and lemon, or one ingredient, it is not necessary to take two of them at once, pour boiling water over them and cut into pieces along with the peel. Pass the slices through a meat grinder or chop with a blender.

4. Mix the citrus mixture with the berries and add granulated sugar to everything. Stir.

Wow! In this form, the berries can be frozen; for this, use special plastic containers or freezing bags for ice. The result is a treat in the form of pureed berries with sugar, rich in ascorbic acid.

5. Now leave on the table for 5-6 hours, during which time stir several times. Do this until the sugar grains are completely dissolved. If you want to speed up the process, heat the saucepan to 6 degrees, but not to a boil, and stir for 20 minutes, this way the sugar will dissolve almost immediately.

Take half-liter jars and roll them under a metal lid. To be safe, you can put a spoonful of sugar on top of the jam, and only then close the jar. Store in a cellar or, best of all, in the refrigerator, the main thing is to keep it out of direct sunlight. Happy discoveries, friends!

Five-minute gooseberry recipe - the simplest recipe

There is nothing better than making all sorts of goodies for your loved ones. And what exactly is the problem, because you can make such jam at home in literally 5 minutes. And today you can taste it while drinking tea, for example, spreading it on crispy bread. Or maybe fry a dozen, ah-ha, decide for yourself.

I like this recipe for its accessibility; I generally cook any berries this way. Moreover, I do not add any flavorings or preservatives, the water in the ingredients will do its job, it will help the mass turn into a jelly-like consistency. The one you will fall in love with the first time. I don’t know how to explain this, but it’s as if magic is happening, although no special actions are performed here.

We will need:

• gooseberries - 4 tbsp.
• water - 0.5 tbsp.
• sugar - 4 tbsp.

Stages:

3. By the way, before I forget, sterilize the jars, I like to keep them over steam. I used a container with holes that came with my multicooker. Boil the lids.

4. So, as soon as the berries boil, add granulated sugar and stir. Simmer on the fire for about 5-15 minutes, and then turn off and remove from the stove. Pack into glass bottles and secure with twist or nylon caps. Store in a cool, but frost-free place.

Cool! It is this cooking technology that gives a very cool consistency, resembles jelly in structure, and it also does not come out liquid. I recommend doing it!

Be sure to prepare or, using this method. You will be completely pleasantly shocked by this ruby ​​color.

Thick gooseberry jam for the winter with whole berries

Dear subscribers, I am sharing with you another original and wonderful option. I attribute it to recipes - everything is brilliantly simple. It turns out something like jam, but only better, because in confiture the berries are always ground, but here you are supposed to crush them, but only one part, and leave the other intact.

Plus, take red berries, because they perfectly hold the very desired shape of the ball. Plus, the zhelfix will act as a thickener, and for a piquancy, take and add cinnamon. It will turn out above all praise, read and remember faster.

On a note. From this amount of products you will get 3 full jars of 0.5 liters each.

We will need:

• gooseberries - 1000 g
• sugar - 1000 g
• Zhelfix - sachet about 20 g
• cinnamon optional - 2 tsp

Stages:

1. Before you begin, please complete the following steps. Wash the gooseberries and remove the dry stem at the ends. This is easy to do with regular kitchen scissors. When you do this, be careful, those berries that are smaller or slightly crushed, put them in a separate bowl. Puree them using an electric immersion mixer.

2. Once the porridge-like mass is ready, add non-crushed fruits to it, I think you already understood everything yourself, how cool it will look in a jar, you can already notice the dense consistency. Place an iron bowl on the stove and set the heat to low.

3. Before the mixture boils, be careful and stir so that the puree does not burn to the walls of the dish. Meanwhile, mix sugar (2 tbsp) in a glass with a thickener in the form of gelfix.

4. And then mix with berry jam, but so that no clots form. Bring the mixture to active boiling. After that, add the remaining sand and cinnamon.

Wow! Can you imagine what a fabulous addition, cinnamon and gooseberries, that will make this dish even tastier, fantastically savory and beautiful!

5. Cook for 3 minutes after boiling. It turns out that as soon as the sugar grains dissolve, turn it off immediately. Take a glass container and pour this delicious treat into them. Cover with lids and seal tightly.

Please note that the dishes must be clean. Then turn the jars upside down and put them in a fur coat, let them cool and after 24 hours put them in the cellar for storage.

Royal or emerald gooseberry jam

Well, well, again we are on the threshold of the most popular recipe, which should not only please you, but also slightly upset you. The fact is that this dessert is eaten in 5 minutes, imagine, as soon as you open the jar, it’s already gone.

We will need:

• green gooseberries - 0.5 kg
• sugar - 0.7 kg
• cherry leaves
• water - 50 ml
• cherry tree leaves - twig

Stages:

1. Make a detailed selection of green fruits. Even slightly unripe berries will do. Rinse them and trim the ends. Then take a sharp stick, something similar and reminiscent of a wooden toothpick. And pierce each element so that the gooseberries do not shrink during cooking, and also so that the fruits do not burst when the temperature reaches a high temperature.

2. While the gooseberry is enjoying the water treatments, in the meantime, make a sweet syrup. Combine sugar (350 g) and water in a saucepan and boil the liquid. Then pour it over the berries. And plus put a sprig of cherry on top, you can pick it off and throw in the leaves. Bring to a boil and cook for 6 minutes. Then cool and leave overnight.

3. In the morning, using a slotted spoon, remove the berries into another container, and add the remaining 350 g of granulated sugar into the syrup and boil for 5-6 minutes. Then add the boiled berries again and let it simmer for a couple of minutes until the liquid becomes clear. Cool to room temperature and then boil again for 15 minutes. This turns out to be 3 passes.

4. Pour the still hot delicacy into jars and cover with lids, sign the date of production and store in the refrigerator or pantry. Don't forget to leave it in a cup to taste the product. Bon appetit!

Recipe for green gooseberry jam through a meat grinder

This option is economical, all because it uses gelfix, so the proportions of sugar will be half as much. This is very cool because it is more useful. If you are chasing healthy eating, then choose this miracle without hesitation.

We will need:

• gooseberries (can be frozen) - 0.5 kg
• zhelfix - 0.5 sachet (read the instructions on the package)
• sugar - 250 g

Stages:

1. Take an unripe green gooseberry and wash it in running water. Grind in a meat grinder into a raw porridge. The color and taste resembles kiwi and banana jam.

2. Mix a bag of jellyfix with two tablespoons of sugar; half a pack is enough for half a kilo of berries. Stir and puree.

3. Place on the fire and bring to a boil. Stir gently so that the gelfix dissolves, and the sugar will help it distribute more quickly throughout the mass. Wait for the jam to boil and voila, add the remaining 250 g of granulated sugar and cook after boiling for 3 minutes, skimming off the foam with a spoon.

The mixture will become a little runny and the jam will thicken when it cools completely.

4. Transfer the hot food into a container and eat for your health, or you can roll it into jars under an iron or nylon lid.

This jam has a sweet and slightly sour taste; on a spoon it looks like marmalade.

How to make royal jam with cherry leaves and gooseberries

This jam turns out like amber, its attractive appearance will smite anyone. What an aroma and taste! Super! You need to see this in reality and try it with a big spoon). This step-by-step video instruction will help you figure it out and avoid making mistakes during the cooking process.

Be sure to look carefully, and then begin the process of witchcraft.

Delicious gooseberry jam for the winter (royal recipe with walnuts)

I’ll say right away that this option is not easy, you will have to be patient and persevering. Although, if you take a minimum of ingredients, the time will fly by unnoticed and you won’t be the least bit tired of the work. After all, such activities should only bring joy. And the end result is delight.

And in general, the very name with walnut already implies that it is delicious. But none of the guests will even know that it is in this delicacy, all because it can be hidden inside the berries. See below for how to do this.

By the way, you can replace it with almonds, but I haven’t tried that.

We will need:

• gooseberries – 1 kg
• walnut – 110 g
• sugar - 1 kg
• water - 500 ml
• star anise - 1 pc.

Stages:

1. Soak the gooseberries in a basin so that all specks and dirt are washed off. Shake in a colander to drain excess moisture into the sink. Then you will need to remove the dark, dry ponytails with scissors. But what lies ahead is painstaking work. You will need to carefully extract the pulp from each berry, being careful not to damage it.

Nothing difficult! To do this beautifully, you need to make a cut in each berry with a knife; if you cut it too short, it will not be convenient to squeeze out the core from the opposite side. In any case, get used to it.

2. Peel the hard shells of the walnuts and chop them into small pieces. In this case, only nucleoli are needed.

3. Now all that remains is to stuff each berry element, look how cute and tempting the fruits look.

4. Pour drinking water into the container in which you will cook and add sugar. Stir and boil to create a sweet syrup. You need to ensure that the grains all dissolve immediately. And only after that bring in the preparations. Leave it to marinate in this form for 10-12 hours, that is, it is better to do it overnight.

And then in the morning add star anise, this is optional and cook for 5-10 minutes after active bubbling. Let it cool to room temperature (that is, about 4 hours), then boil again and do this 3-4 times.

5. Next, as always, pour everything hot into sterile jars, screw on self-tightening iron lids and throw on a sheet or blanket so that the jam cools gradually. Store in a cool place and where it is dark.

And for the laziest, by the way, there is an option with nuts, but they are simply added to the cup, and not to each berry, and are also boiled in 3-4 batches for 5 minutes after boiling. Enjoy it for your health. It turns out delicious too!

Seedless gooseberry and currant jam

This dish is quite unusual and at the same time piquant: if you combine two berries at once, you can take red or black currants. The result is a duet that will please both a child and an adult.

Let such a wonder appear in your home right now, learn to surprise your beloved household members.

We will need:

• black or red currants + gooseberries in any ratio - 300 g
• granulated sugar - 300 g
• water - 0.5 tbsp.
• mint sprig

Stages:

1. Sort the fruits, inspect for moldy and rotten berries. Delete the ones you don't need. Rinse and tear off the “spout” of the gooseberry on both sides.

2. Then grind all the fruits in a deep blender cup, so the knives will also grind the seeds, and not a trace will remain of them. You can, if you approach the matter so fundamentally, grind this mass through a strainer and squeeze it out, then you probably won’t see any seeds.

3. After the puree is obtained, add granulated sugar immediately. If you have time, stir and let stand for 2 hours to release the juice.

Then place on the stove, add water and simmer until the grains are completely dissolved over medium heat. Then boil for another 5-10 minutes. Next, leave to stand for 5-6 hours, then repeat the procedure (bring to a boil and cook for 10 minutes) and add a sprig of mint for an unexpected refreshing taste.

4. You will get jam that is ready for use. You can pour it into a vase and eat it, or roll it up in a jar for the winter under a metal lid using a seaming machine. Bon appetit!

How to make emerald jam in a slow cooker

Gooseberry jam, like absolutely any jam, can be prepared right at your dacha if you have a miracle thing called a multicooker on hand. Even if you have never met her before, rest assured that you will soon become friends.

In addition, the bowl is comfortable and deep, which is a huge plus. Take your favorite Polaris or Redmond multicooker and get creative.

We will need:

• gooseberries – 1 kg
• sugar - 1 kg
• water - 200 ml
• agar-agar - 1 tbsp, dilute it in 50 ml of water

Stages:

1. Wash the fruits and tear off the tails. Place the berries in a bowl, add sugar and pour water, select the appropriate “Jam” mode, time - 2 hours. And click "Start".

2. After this time, the treat will be ready; stir once an hour with the spoon that came with the appliance. Then add a spoonful of agar-agar, which is diluted in some water. Stir the hot jam until the agar disperses evenly.

3. What a miracle happened! Just look. Thanks to agar, the jam will gel after cooling. Pour into jars and roll under the lid. The jam, as you can see, has not changed its color, this is due to the fact that in the slow cooker the food does not bubble or actively boil, but simmers at a temperature of 100 degrees.

You will get three half liter jars and 300 grams in a vase for tasting. Enjoy your tea!

Well, that's all for me. I am finishing writing this short post. I hope you will easily and without difficulty master this skill and make a lot of gooseberry jam and roll it into jars. So that later in the cold you can open and remember the wonderful moments of summer.

Share your impressions. Write comments, like and subscribe to the group in contact. Good luck everyone and have a happy day and weekend. Bye.

Sincerely, Ekaterina Mantsurova

Gooseberries make very tasty and beautiful jam. It can be cooked either classically or with all sorts of aromatic additives. Read our recipes and take note of them - very soon they will come in handy.

How to make gooseberry jam - classic

For jam, choose a medium ripe berry. Remove the tails and dry sepals. Wash and dry the gooseberries. Place it in a wide basin and fill it with cold water. Bring the mixture to a boil and cook for 3-4 minutes - during this time the gooseberries will become softer. Next, pour sugar into the bowl and gently mix the contents. Let the sugar dissolve and only then put the vessel on the fire. Cook the jam for minutes, and then let it cool for 5 hours. Bring the jam to a boil again (same 5 minutes) and let it cool again (same 5 hours). Do this 5 or 6 times - the jam should be quite thick. After the last boil, place the mixture into sterilized jars and seal them.

For classic jam you will need:

• gooseberries - 1 kg;
• water - 125 ml;
• sugar - 1 kg.

Gooseberry jam does not gel very well. If you want it to be in the form of thick jam, replace the water in the classic recipe with fresh redcurrant juice. Gooseberry jam will be very thick, with a delicate currant aroma and a beautiful pinkish color.

How to cook gooseberry jam - five minutes

Pour prepared gooseberries (1 kg) with cold water (2 cups) overnight. In the morning, drain the aromatic liquid, bring it to a boil and dissolve sugar (1 kg) in it. Boil the syrup and dip the soaked gooseberries into it. Increase the gas to maximum and cook the jam at a high boil for exactly 5 minutes. Place the hot preparation into prepared jars.

This jam turns out to be more liquid, but the aroma of fresh gooseberries is clearly felt in it.

How to make gooseberry - orange jam

You will need:

• red gooseberries - 1 kg;
• fresh oranges - 2 pcs;
• sugar - 1 kg 300 g.

Remove the stems and sepals from the gooseberries. Wash the oranges with hot water and cut into slices along with the peel. Remove any seeds if you find them. Grind the gooseberries and oranges in a meat grinder or blender. Add sugar to the mixture and let it dissolve. Cook the gooseberry-orange jam in 3 batches (5 minutes of cooking, 5 hours of standing). Pack the jam into jars while it is hot.

How to make jam gooseberry jam - nut jam with vanilla

Buy large gooseberries. Cut each berry lengthwise into halves, not reaching the end. Carefully squeeze out the seeds through the resulting hole. Stuff each berry with a small piece of walnut.

Boil syrup from water, sugar and vanillin. Place the berries and nuts in the hot syrup and bring the jam to a boil. Boil it for 2 minutes the first time, and then let it cool for 6 hours. Boil for the second time for 3 minutes, let cool for 5 hours. Boil for the third time for 4 minutes, let cool for 4 hours. Boil for the fourth time for 5 minutes, let cool for 3 hours. Boil for the fifth time for 6 minutes and immediately pour into hot jars. Seal them with hot lids.

Products:

• Water - 250 ml;.
• Sugar - 1 kg.
• Gooseberries - 1 kg.
• Vanillin - 1 sachet.
• Nut kernels - 100 g.

How to make gooseberry jam with cherry flavor

Take a large handful of fresh cherry leaves and wash them well. Pour one glass of water over the leaves and cook for 15 minutes. Strain the resulting broth, but leave 5 leaves in it for a greater aroma of the jam. Add 1 kg of sugar to the resulting cherry water and cook the syrup. Place 1 kg of seeded gooseberries into the hot syrup (as for nut jam). Cook this jam at a time, stirring constantly. Cooking time is 10-15 minutes (depending on the desired thickness).

Any jam can be cooked in a bread maker (using the “Jam” program) or in a slow cooker. The second method is described in detail in the video below.

Emerald gooseberry jam
To make emerald gooseberry jam, you will only need a green variety of berries, and the larger they are, the better and tastier the jam will be. The recipe for emerald gooseberry jam is quite a bit different from the royal one, but try preparing it a little differently than the classic canons recommend. So what you need:
2-3 glasses of water; 6 glasses of gooseberries; 4-5 glasses of sugar; A few cherry leaves. Each housewife prepares the recipe for emerald gooseberry jam according to her own taste, and therefore it is worth remembering this method:
1) Wash and peel the berries very thoroughly, dry them;
2) Using a thick needle or the tip of a knife, cut each berry and release the seeds into a separate bowl;
3) Place the berries, transferring them with washed and dry cherry leaves into a bowl, add water and leave overnight;
4) While your dessert is infusing, cook an excellent jelly from gooseberry seeds (there are a lot of tasty things there), starch and water;
5) In the morning, drain the berries and leaves, leaving 2 cups of liquid for cooking;
6) Boil syrup from water and sugar, bring to a constant boil and carefully lower the berries.
7) Wait until the berries are filled with syrup (about 3-4 minutes of constant boiling), immediately remove from heat and let cool.
Important: how long to cook gooseberry jam and let it stand - this is very necessary information! Do not overcook the dessert; the berries will wrinkle and the skin will become rough. Now you know how to make emerald gooseberry jam, and therefore you can add something of your own to the recipe: a little vanilla, a drop of citrus extract, cloves or even cardamom. The main thing is to forever understand how long to cook gooseberry jam in any recipe and you will succeed perfectly!

Five-minute gooseberry jam

No matter how delicious royal gooseberry jam is, there is not always time to be tricky with nuts, remove seeds and simply let the berries sit in water. Five-minute gooseberry jam is a real salvation for all busy housewives: tasty, aromatic and beautiful, it will be an excellent dessert and the most delicious addition to pancakes. So, the ingredients:
3 cups of berries; 3 cups of sugar; 1/2 cup of any berry syrup or water. You can make a little gooseberry juice; you need enough liquid to just moisten the sugar. It takes a royally long time to cook gooseberry jam, but five minutes is a very quick job:
1) Place the washed and peeled berries on towels to dry;
2) Boil sugar and juice in a bowl until it becomes a boiling syrup;
3) You can add a little citric acid or citrus for sourness;
4) Pour the berries into the syrup, bring to a boil, but do not boil! Heat under the lid for at least 5 minutes, turn off and leave to cool slightly.
Five-minute gooseberry jam can be left for the winter, but it is eaten so quickly that you are unlikely to be able to prepare it for future use.
Gooseberry jam with nuts

It is customary to cook gooseberry jam with walnuts when you have a lot of time and some skill. This dessert is called royal jam or royal jam. But you can make gooseberry jam with nuts using a simpler and more accessible recipe. To make gooseberry jam with nuts you will need:
1 kg of berries; 1 kg of sugar; 200-250 gr. peeled nuts; 1 glass of water. Everyone always cooks gooseberry jam with walnuts. But no less tasty jam is made with hazelnuts, hazel or pine nuts, especially since it is very easy to prepare:
1) Wash the berries, remove stems and leaves, and place to dry on towels;
2) Peel the nuts not only from the shell, but also from the skin (especially walnuts, hazelnuts), rinse and dry;
3) Make syrup from water and sugar: bring the mixture to a boil and place the nuts in the syrup. It would be best to chop large kernels into smaller ones, but not into dust. The medium size of the pieces will be well soaked in syrup and will cook faster;
4) Once the nuts have cooked for 3 minutes, add the berries. They can be peeled by removing seeds, punctures and squeezing the middle of the berry into a bowl, or you may not peel them.
Bring the dessert to a boil, simmer for no more than 3-4 minutes, turn off and let cool. As you can see, it is not necessary to cook gooseberry jam with walnuts! Any nuts you have in the house will do.
Gooseberry jam with lemon: the most delicious jam in the world!

Do you want to give your kids as many vitamins as possible and get a real treasure trove of health throughout the fall? Prepare gooseberry jam with lemon. What is needed for this:
3 cups of ripe berries; 1/2 lemon with peel; 3 cups of sugar (a little less is possible). We suggest trying three ways to make jam:
1) Grind cleanly washed and dried berries and slices of half a lemon through a meat grinder or blender. Add sugar, allow to dissolve completely, place in jars and store in the refrigerator.
2) Also grind the berries and lemon through a meat grinder, add sugar, put on low heat and boil for at least 5 minutes after boiling. This gooseberry jam with lemon will last much longer if it is hermetically sealed with lids.
3) Boil syrup from half a glass of water and all the sugar, add peeled, washed and dried gooseberries, and chopped slices (or circles) of lemon with zest into it. You don’t need to cook the jam for long: 3-5 minutes. Then let it cool a little, seal it in jars and remove it as needed.
Choose any recipe; gooseberry jam with lemon will be a good help during the off-season, when colds lie in wait at literally every turn. Your baby will not refuse a tasty medicine. Especially if it’s called gooseberry jam with lemon!
Black gooseberry jam

Black gooseberries have an excellent taste and aroma. They have much more sweetness than regular gooseberries; rather, the taste of the berries is closer to black currants. Black gooseberry jam or preserves are simply excellent. Try making gooseberry jam without cooking - you will like it. What you need for this: 1 kg of berries and only 600 grams. sugar - everything! Nothing more is needed.
Making black gooseberry jam without cooking is very simple:
1) Gently wash the berries, remove the stem and leaves, and place them on towels to dry;
2) As soon as the berries are dry, add sugar and rub with a mashed potato masher (with holes).
Mix the mixture thoroughly so that the sugar dissolves (this happens very quickly), pour cold gooseberry jam without cooking into jars and put in the refrigerator. Black gooseberry jam will always help with a runny nose or sinusitis. There is never too much delicacy, and therefore you should not spoil a good product with heat treatment. But if you have an excellent harvest of black gooseberries, then before capping, boil the jam for 5 minutes, then roll it into jars - the dessert can last for 2-3 years.
Red gooseberry jam: how our grandmothers made it

Red gooseberries are the most popular garden crop. If you have grown a good harvest of berries, it’s time to start harvesting. To make red gooseberry jam, you need:
1 kg of berries; 2 kg of granulated sugar; 1 handful of grape leaves, currants, cherries; 1 glass of apple cider vinegar. You will also need an oven, a good pot with a very tight lid and a little patience. So, red gooseberry jam according to an old recipe:
1) Dry the washed and peeled berries;
2) Wash the leaves too and dry;
3) Place berries and leaves in a pot, add vinegar and place in a hot oven (approximately 100-130C) overnight;
4) Remove the berries from the pot, wash under running water and dry;
5) Boil sugar syrup from 1 liter of water and all the sugar specified in the recipe;
6) Boil the syrup for 5 minutes, cool slightly and pour it over the berries;
7) Leave the jam for 24 hours, drain the syrup, boil again and pour over the berries.
This procedure must be repeated for 5 days, then the red gooseberry jam must be put into jars, sealed and stored in a cool place. The dessert turns out perfectly bright, tender and very tasty.
Gooseberry jam with banana: try new flavors

It doesn’t take much effort to make gooseberry and banana jam:
1) Take 3 cups of berries. Rinse and dry;
2) cut 2 green bananas into transverse slices;
3) Boil syrup from 2 cups of sugar and 2 tbsp. water, dip the berries in it and boil for no more than 3-4 minutes;
4) As soon as the berries are cooked and boiling, place banana slices in the jam, mix very carefully, cook for no more than 2 minutes and immediately turn off the heat.
Now all you have to do is wait for the gooseberry and banana jam to cool a little, carefully (so as not to break the banana slices) put the dessert into jars and enjoy it when you want something delicious!
Gooseberry and cherry jam: delicious - impossible to resist!

To make gooseberry and cherry jam, you need to take the ripest and sweetest berry in a ratio of 1:1 and 1.5 kg of sugar, and then do this:
1) Wash the cherries, remove seeds and stems;
2) Peel the gooseberries, rinse and dry. You can scrape the seeds out of the gooseberries, but you can also leave them;
3) Start the meat grinder or food processor. Turn all the berries and cover with sugar.
Let it sit for about 3-4 hours, stir and you can leave this gooseberry jam through a meat grinder, or you can boil the gooseberry and cherry jam for 5 minutes and seal it in jars. Choose the option that you like best. But if you have space in the refrigerator, do not cook gooseberry and cherry jam. Let it be natural, retaining all the vitamins and benefits.
Cold gooseberry jam: the simplest and most delicious

As a rule, cold gooseberry jam is made when a lot of jam has already been made, the preparations have filled all the shelves, and there remains a small handful of currants of various types, a few gooseberries, maybe raspberries or something else tasty. And then you get excellent gooseberry jam through a meat grinder, to which you can add more oranges, lemons or tangerines!
Making cold gooseberry jam is very simple:
1) Wash all the berries, dry them and pass through a meat grinder;
2) Add (optional) citrus fruits and also grind through a meat grinder;
3) Sprinkle the mixture with sugar according to your taste and the acidity of the product.
All that remains is to let the jam sit for 3-4 hours, stir and pour into jars. Excellent cold gooseberry jam is ready! If you don’t have any berries other than gooseberries, let you have very healthy and tasty gooseberry jam through a meat grinder - it’s no worse than pre-made jam, with a delicate aroma and an incredibly beautiful color. Bon appetit!

Leave the gooseberry jam for 10-12 hours, then cook after boiling. Repeat boiling and cooling 2-3 times.

According to the quick method (9 hours), cook gooseberry jam after boiling, then leave for 7-8 hours, then bring to a boil again and cook.

Gooseberry jam

What you need for gooseberry jam
For 1 kilogram of berries, 1.5 kilograms of sugar and 1 glass of water.

How to make gooseberry jam
1. Rinse the berries, cut off the tails on both sides, pierce each berry with a needle or toothpick 3-4 times.
2. Pour cold water over the berries and leave for 10-12 hours.
3. Stir sugar into the infusion, put on fire, and bring to a boil.
4. Bring the syrup to a boil, add the gooseberries, cook the jam for 3-5 minutes, cool.
5. Repeat this procedure 2-3 times, pour the gooseberry jam into jars.
6. Cool the jam by turning the jars upside down and wrapping them in a blanket; then store the jam in a cool, dark place.

Fkusnofacts

Before cooking, you can remove the seeds from the berries - this will require a hairpin and a lot of patience. :-) Then the jam will turn out soft, almost like jelly.

Look at the general rules on how to make jam for the winter at home!

Gooseberry jam with walnuts

Products
Ripe or unripe gooseberries - 1 kilogram
Sugar - 1 kilogram
Walnuts - 100 grams
Water - half a liter
Star anise - 2 stars

How to cook gooseberry jam with walnuts
1. Sort and wash the gooseberries, cut each berry in half.
2. Crack, sort and grind the edible parts of the walnuts.
3. Pour half a liter of water into a non-enamel pan, add sugar, add gooseberries and add star anise.
4. Place the pan with the syrup and berries on the fire and cook with constant stirring for 15 minutes after boiling.
5. Leave the jam to cool and infuse for 7-8 hours.
6. Put the jam back on the fire, add chopped walnuts and cook for 20 minutes after boiling.
7. Pour gooseberry jam into hot sterilized jars and cool them, placing them upside down on the table and covering them with a blanket.

Cooking time: approximately 1 hour

Ready portion: 0.7 - 0.8 liters

Gooseberries are a unique berry; they are not only tasty, but also very healthy. When fresh, it is a storehouse of vitamins and nutrients. It is quite possible to maintain these properties for a long time. Five-minute gooseberry jam is especially popular among housewives; it preserves all the most valuable things contained in the berries for the winter, and is simple and quick to prepare.

There are about 50 types of gooseberries, and the number of varieties numbers more than one thousand. The berries differ in color and size. The most common are green and red, less common are varieties with black, pink, yellow, and purple fruits. In our case, we used red berries, but the proportions and cooking technology are also suitable for green ones.

Try making gooseberry jam for five minutes; a step-by-step recipe with photos will help you prepare this delicious delicacy. We will talk about the classic cooking method, as well as some recipe options that can add a “zest” to the usual taste.

How to make gooseberry jam 5 minutes (with photo)

When should you start preparing gooseberry jam for the winter? It’s better not to wait for it to overripe and become soft, but to start making preparations while the berries have a hard and elastic skin.

The first thing to do is free the collected fruits from debris and remove the stalks from them. The peeled gooseberries need to be washed thoroughly, but try not to bruise them. It is better to do this under running water, using a sieve or colander, but if this is not possible, then you should do it in a basin, changing the water several times, and then pour it into a sieve and let the water drain.

Place clean berries in a saucepan or bowl with a wide bottom. Enameled dishes are more suitable for making jam, but you can cook in any other one. Experts advise not to use aluminum pans, because contact with them destroys the beneficial substances that the berries contain. However, such dishes are very light and heat up quickly, so many housewives use them to prepare “five-minute meals” without fear that “oxidation” will occur.

The berries need to be covered with half of the prepared granulated sugar. After this, you need to put them in the refrigerator for several hours so that they release their juice. You can do this in the evening, leaving it overnight, or vice versa, in the morning to prepare the jam in the afternoon. If this is not possible and you need to cook faster, you can skip this step, then you should immediately pour water over the berries and put them on the stove. In this case, it is better not to turn on high heat, but heat it on medium or low.

Berries with sugar will give a little juice after a while. Add about half a glass of water to them and place on the stove. It is better if the heating level is minimal. This will allow the jam to gradually warm up. And the beneficial substances will not have time to be destroyed, as happens with a sharp increase in temperature.

When the contents of the pan begin to boil, add the remaining granulated sugar and stir carefully, being careful not to mash the berries. It is recommended to stir with a wooden spoon or spatula with a long handle, but any other one that the housewife is used to using will do. Skim off any foam that appears.

Since gooseberry jam is called five-minute, it follows that it is cooked for exactly that number of minutes. From the moment it boils, note the time and keep the pan on the fire for 5 minutes. The contents will increase in volume as they rise up. Stir carefully. If necessary, you can remove from heat for a minute and then put back on. Why exactly five minutes, and not ten, not twenty, or half an hour? This is exactly the time that is enough for the berries to be saturated with syrup, and at the same time retain the power of nature and their benefits.

If the jam will be stored in the refrigerator at a constant temperature, you can safely move on to the next step. Under other storage conditions, you should let the jam cool, then heat it again and cook for another 5 minutes from the moment it boils. Some housewives do five minutes in three steps.

Jars and lids for jam - five minutes should be well prepared. Steam or sterilize them in the microwave. For half-liter jars, 4-5 minutes is enough. Pour the finished jam hot and immediately seal with lids. You can use a seaming machine, but the jam is perfectly stored all winter also under ordinary nylon or screw lids.

Five-minute gooseberry jam in a slow cooker

This cooking option is ideal for those who do not like to stand at the stove. It will also help out in hot weather, when you don’t want to cook by the fire. It turns out no less tasty than cooked in the usual way.

The berries need to be prepared as in the main recipe - remove the stems and rinse. If you have time, you can leave the berries with half the granulated sugar in the bowl for several hours so that they release their juice. If you need to cook the jam quickly, you can start cooking right away.

On the multicooker panel, you need to select the “stew” or “multi-cook” mode for 30 minutes. This time is just enough for the sugar to dissolve, the berries to warm up and the syrup to boil. Do not close the lid, otherwise you will not be able to remove the foam, and the jam may escape through the valve. While the multicooker is running, periodically stir the jam with a spatula and skim off any foam that forms.

Once the slow cooker has finished its cycle, remove the bowl and place it on the rack. Wait until the jam has cooled, then turn the multicooker back on, bring to a boil and simmer for exactly five minutes. After this, let it cool again. During this time, the berries will be soaked in syrup and, therefore, will be stored for a long time. For the last time, place the bowl in the multicooker and boil again, pour it hot into the prepared jars.

Five-minute gooseberry jam with lemon

For those who are put off by too sweet a taste, and simply for those who like sour things, there is one little trick - you can add lemon to the gooseberries for five minutes! For 600 grams of berries, as in the main recipe, half of one lemon will be enough. You can grind it through a meat grinder, grind it in a blender or cut it into pieces. Add lemon to syrup along with berries. The rest of the process of making lemon jam does not differ from the main recipe.

Five-minute gooseberry jam: recipe with orange

To make jam according to this recipe, you need to grind the berries through a meat grinder or grind them in a blender along with the orange. You can use only the pulp and zest, but to get the flavor it is better to grind the whole orange, you just need to remove the seeds from it.

The proportions will be like this:

• Gooseberries - 600 g;
• Oranges - 1-2 pcs;
• Granulated sugar - 500 g.

Pour a glass of granulated sugar into the ground gooseberries and oranges, mix well and put on low heat. Gently stirring, bring to a boil, add the remaining sugar, stir again, bring to a boil and cook for five minutes, then, without waiting for it to cool, transfer into sterilized jars and close with lids.

Gooseberry is a very valuable berry. It is quite high in calories. But thanks to its healing effects on metabolism and the gastrointestinal tract, gooseberries are often prescribed in dietary nutrition. It is also useful for anemia, allergic reactions, gallbladder malfunctions and constipation. The content of pectin in gooseberries allows this berry to remove harmful substances, in particular toxins, from the body. Gooseberries also eliminate radioactive compounds.

Gooseberries should be picked slightly unripe - jam from such berries, if cooked correctly, will have a beautiful green color. But gooseberries are used not only for making jam. It is also used to make compote, marmalade, jelly, wine, marinade, sauce, etc.

Gooseberry jam - preparing dishes

To prepare gooseberry jam, you should take enamel pans that have been cleaned with soda - the enamel will not interact with the berries during the cooking process.

The glass jars in which the jam will be rolled should also be cleaned with soda and then boiled. This jam should be covered with tin lids.

Gooseberry jam - preparing the fruit

To make jam, it is recommended to use unripe bottle-colored (green) berries. During the preparation process they are cleaned and washed. To remove seeds, small and medium-sized berries are pricked; large ones should be cut and the seeds removed through the resulting cut with a pin. After that, the gooseberries must be placed in cold water for 20-30 minutes, then drained in a colander.

Gooseberry jam - recipe 1

This recipe for aromatic gooseberry jam is quite troublesome. But the jam turns out thick and very tasty. To prepare it you will need 1.5 kilograms of sugar for every kilogram of fresh berries.

1. Add water and about 10 pieces of fresh cherry leaves to the pan and boil them for 5 minutes - this will allow the gooseberries to retain their green color.

2. Then the leaves are extracted and the resulting decoction is used to prepare sugar syrup of 40% concentration. That is, add half a kilogram of sugar to 700 milliliters of water and boil the broth until it is completely dissolved.

3. Peeled and washed berries must be placed in filtered syrup, the temperature of which should be approximately 80°C. In this form they must be left for 5 hours.

4. The actual process of cooking gooseberry jam occurs in four steps - after each cooking, you need to let the jam brew for at least 5 hours. Before each cooking, the berries should be removed from the syrup and about a quarter kilogram of sugar should be added (the sugar remaining after preparing the syrup must be divided into 4 parts). After adding sugar, the syrup needs to be boiled for about 10 minutes, then the berries are placed in the syrup and kept on fire for about 5 hours.

5. During the very last, fourth cooking, the jam should be boiled until tender. And at the end, add vanillin to the gooseberry jam at the rate of 50 milligrams of vanillin per kilogram of jam.

6. The finished jam, while still boiling, must be packaged in dry, hot jars and hermetically sealed. Then you need to turn the jars upside down and cool.

Gooseberry jam - recipe 2

You can make gooseberry and raspberry jam. This will require 700 grams of gooseberries and 300 grams of raspberries, 1.5 glasses of water and 1.25 kilograms of sugar. This is how gooseberry jam is prepared.

1. You need to make sugar syrup using all the sugar in one and a half glasses of water.

2. Gooseberries and raspberries should be placed directly into the boiling syrup. They need to be cooked in one go.

3. Pour the finished jam into pre-sterilized jars and roll up the lids.

Gooseberry jam - recipe 3

You can make gooseberry jam with walnuts. This recipe is also called Moldavian. In particular, for a kilogram of gooseberries you should use about one and a half kilograms of sugar, one and a half glasses of water and about 100 walnut kernels.

1. Large and hard gooseberries must be washed and the seeds removed with a hairpin through a side cut. At the same time, prepare sugar syrup.

2. Walnut kernels should be lightly fried in a frying pan and then finely chopped. It is with these nuts that you need to carefully stuff the gooseberries.

3. The resulting stuffed gooseberries should be poured with hot sugar syrup. Then bring it all to a boil. And then put it in a cold place for 8-10 hours.

4. Then the jam needs to be put back on the fire and cooked until done.

Gooseberry jam - recipe 4

You can make gooseberry jam with oranges. To prepare, for every kilogram of gooseberries you will need a kilogram of sugar, as well as 1 orange.

1. Washed gooseberries and peeled oranges must be passed through a meat grinder (you can also use a juicer).

2. Add sugar to the resulting mass, then heat it a little, but do not allow the boiling process, just until the sugar dissolves.

3. The resulting jam can be sealed - all that remains is to put it into prepared jars.

To preserve the bottle color of the berries in the jam, when preparing the 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.

2017-04-27

Hello my dear readers! I sincerely apologize for the long silence. Believe me, there were very good reasons for this! I am very glad to see you all and hear in the comments, I really need your support. It's cold here, completely indecent for this time of year. Usually in April we are spoiled with almost summer heat. Although the harvesting season is still far away, today we still have gooseberry jam on our program.

My St. Petersburg aunts called their favorite jam in the old, dear manner - “gooseberry”. Cooking this jam turned into a real family event.

Everyone, young and old, and even ancient old women with the strongest nerves took part in the hours-long action. Only they could make jam from ripened gooseberries with walnuts.

Real emerald gooseberry jam - an old recipe

Preparatory process

The young people, amid endless conversations about everything in the world, processed the berries of the precious bottle-green, completely unripe, tart, astringent gooseberry. It is in this form and color that gooseberries produce traditional “royal” jam of emerald color, amazing taste, with a subtle aroma of cherry leaves.

The jam was made from “shaggy” gooseberries with pubescent berries, which were called “English” (I don’t know the correct name or not, but that’s what they called it) and small, bright green, fragrant “rootless” gooseberries - the best thing was made from it. just the right jam.

The meditative process began with carefully sorting the berries from adhering leaves, twigs, debris and malicious forest stink bugs, perfectly camouflaged among the green fruits.

Then the “tails” and dry “spouts” were removed. This is still some fun! Young ladies plucked off dry corollas with their nails, older ladies cut off the excess “good” with scissors. Then the children excitedly pierced the smallest fruits with a special device, which today would be called a “kitchen gadget” - a wine cork with many sewing needles stuck into its body.

At the same time, someone was preparing a decoction of cherry leaves. The number of leaves per liter of water is about two good handfuls. In order for the broth to turn out to be a thick green color, it should be boiled for no more than 2-3 minutes (otherwise it will turn red!).

As usual made emerald jam in St. Petersburg

A decoction of cherry leaves served as the basis for sugar syrup, which was poured over prepared gooseberries. In total, for 1 kg of berries you need to take one and a half kilograms of sugar, but the syrup is not made with all the sugar, but only with some of it. Approximately 500 g of sugar was taken per 700 ml of decoction. This amount was poured into 1 kg of gooseberries prepared for making jam.

The prepared berries were placed in ice water for half an hour, then thrown onto a sieve, placed in a basin and poured with the prepared syrup. Since gooseberries were collected not by buckets, but by buckets, they cooked them very “tricky” - in four steps.

After the first pouring of syrup, the brew was immediately placed in a bowl of ice water so that the berries in the syrup cooled quickly, and the water was changed. Until she got cold. After such execution, the gooseberries were kept in syrup for 5-6 hours.

After the required time, the berries were removed from the syrup and a quarter of the remaining sugar (250g) was added to it. Bring the syrup to a boil, cook for 10 minutes, pour in the gooseberries again, repeat the procedure of cooling in ice water and soaking again.

This was repeated twice more, each time adding 250 g of sugar to the syrup. The final cooking of the future jam was done together with the berries before testing it into a ball (so that it would not spread on the saucer). The finished gooseberry jam was immediately cooled in a bowl of ice water.

The warmed water was poured under the apple trees (it was believed that after this they would bear fruit beautifully) and replaced with very cold water five or six times. Only in this way, as the aunties said, is it possible to preserve the beautiful bottle color of gooseberries in jam.

The emerald wealth was packaged in sterile dry jars, with a circle of parchment soaked in vodka placed on each one. Or better yet, alcohol. Covered with sterile lacquered lids, rolled up and stored in a cool place until use.

If you are patient and repeat the technological process exactly, then you will get real emerald or, as it is also called, malachite jam - the greatest pride of the housewife of the Middle Zone, who makes a lot of preparations for the winter.

Gooseberry jam - recipes

The simplest jam

Ingredients

• 1 kg gooseberries.
• 1 kg sugar.
• A little vanilla (optional).

How to cook

1. Wash the gooseberries, cut off the “tails” and “spouts”, add half the sugar and leave overnight.
2. In the morning, stir the mixture, add the remaining sugar, and leave for 8 hours.
3. After the required time has passed, stir the mixture and cook with constant stirring until tender.
4. Make a test - if a drop of jam does not spread over the saucer, then it is ready.
5. Quickly pack the boiling jam into sterile jars, cover with boiled lids, and cool.

   You can store this jam even at room temperature!

   Comment

   Only ripe gooseberries are suitable for cooking - they do not need to be pierced or cut.

Gooseberries with oranges

Ingredients

• 700 g gooseberries.
• 700 g sugar.
• 1 large orange.
• 1.4 kg sugar.

How to cook

1. Prepare the gooseberries using the above method, wash the orange with a brush, place it in apple cider vinegar for a few minutes, and rinse.
2. Grind the gooseberries and oranges along with the zest through a meat grinder or chop in any way convenient for you (combine, chopper, blender).
3. Add sugar to the resulting puree, mix and leave for 5-6 hours. During this time, stir the mixture several times.
4. Place the container with the berries over low heat and bring to a boil.
5. Cook the jam for 15 minutes, pack it into prepared sterile jars, and seal with boiled lids.

   Wish

   Be sure to prepare it for the winter! The jam has an absolutely amazing aroma - a mixture of summer and Christmas.

   On a note

   Lemon and gooseberry jam is prepared in the same way.

Tsar's or royal gooseberry jam

Today, it’s a rare housewife who makes quintals of jam for the winter. Many people prepare mainly five-minute jams and use various gelling agents to quickly “thicken” the jam. I call such preparations lazy. They have a reason, but it’s still worth making a couple of jars of royal jam with walnuts from not too ripe (but not green) gooseberries using the old long-lasting technology. This jam is also called “royal”.

I do not claim that my recipe is correct in any way. You can find hundreds of options and cooking methods on the Internet. This is my royal jam according to the recipe of the St. Petersburg branch of my mother’s family.

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.

Cooking technology

Blackcurrant jam

Ingredients

• 400 g gooseberries.
• 650 g red, white or black currants.
• Sugar at the rate of 1.2 kg per 1 kg of prepared berry mixture.

How to cook

1. Sort the currant berries, clean them of debris, leaves, twigs, wash them, crush them with a masher, add water so that it does not reach the top layer of the berries. Bring the mass to 100°C, cook until soft, rub through a colander with small holes or a sieve.
2. Sort the gooseberries, cut off the stems and dried “antennae”.
3. Weigh the resulting broth, add sugar to it (taking into account the mass of the prepared gooseberries). Boil the syrup.
4. Pour syrup over gooseberries. Bring the mixture to a boil, skim off the foam, and allow 8-10 hours to cool and soak. Heat again and leave to cool for another 7-8 hours. Bring to a boil for the third time, cook over low heat, stirring, for about 4-5 minutes.
5. Pour into sterile dry jars, roll up, turn over, cover with something warm, and cool.

   On loan

   Regular and rhfcysq gooseberries are suitable for cooking.

   This recipe makes excellent raspberry and gooseberry jam.

Cherry and gooseberry jam

Ingredients

• 700 g gooseberries.
• 700 g pitted cherries.
• 1.7 g sugar.

How to cook

1. Cover the prepared cherries (washed, freed from stems and seeds) with granulated sugar. After a while, the juice will be released, now mix the contents. Remove the cherries, now you need to heat the liquid to 100°C, boil for 5 minutes, add the cherry and gooseberry syrup (prepared as above).
2. Cook in three batches, like currant and gooseberry jam.
3. Pack in pre-washed and sterilized dry jars and roll up.

   On a note

   Cherries contain little pectin, and in “company” with gooseberries you can get absolutely amazing, aromatic and thick jam from them

Slowly we reached the end of our meeting today. I have given you my favorite recipes for jam made from gooseberries, which are underestimated by many. Prepare assorted gooseberry jam with any berries that ripen at the same time as it. If you have questions about how to do this more efficiently and better - write, I will certainly answer everyone!

I really love jam. I drink tea without sugar, but always with a spoon, or.

Happy delicious and unusual jams to you, my dear readers!

A big request to all of you - please share recipes on social networks and please leave your comments. I will be very grateful to you.
I hope I won't disappear for so long again. My health, which had deteriorated sharply more than a month ago, is slowly returning to normal. I really want to create and delight you with interesting stories and recipes.
Always yours Irina.
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