Gooseberry jam tastes just as good as strawberry or raspberry jam. It is easy to prepare, and the recipes can be very different. Royal (emerald) gooseberry jam produces excellent taste. In general, gooseberry bushes occupy a place of honor in many gardens and vegetable gardens. This plant is moisture-loving, but does not require special care. From one adult bush you can collect up to 20 kg of berries. In terms of the content of sugars, vitamins, organic acids and beneficial microelements, gooseberries are among the first rows of summer cottage plants.
Gooseberry description and properties
Juicy gooseberry fruits, by their very appearance, cause profuse salivation and attract with their fresh, unique taste and freshness. The culture is attractive not only because of its taste and delicate aroma, but also due to its external characteristics. Elastic to the touch, from a pale green to dark purple hue, the berry, when bitten, “releases into the wild” an amazing set of useful microelements, vitamins, minerals, acids, etc.
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Gooseberries have a varied chemical composition. It contains many different substances, their quantitative content is also very variable.
- The taste of berries is determined by the richness of their sugar content. They are contained in fruits about 13%
- Gooseberries contain smaller amounts of organic acids. Their content can reach 3%.
- The plant contains serotonin. It is like a hormone produced by the body. And they call it the hormone of joy.
- Gooseberries have a rich mineral composition. It is represented by the content of various microelements, which are found in different quantities. Most of the mineral palette contains iron and potassium. It contains a lot of phosphorus. Calcium is present in slightly smaller quantities. Gooseberries contain a lot of zinc, an element necessary for men's health.
- The vitamin content of gooseberries is also not poor. Contains vitamin C, P. Most of it is found in varieties with red berries. A similar composition is also represented by vitamin A and folic acid.
- Gooseberries are very rich in P-active substances. They are credited with the function of removing radionuclides and heavy metal salts from the body.
- 85% of gooseberries are water.
Selecting a gooseberry variety and preliminary preparation of ingredients for closing the jam
When preparing dessert, pay attention to the method of processing the berries, since if heat treatment is carried out, the berries should not be soft and overripe.
You can choose the variety based on what shade of jam you want to get:
- white;
- red;
- yellow;
- green.
Did you know? The famous scientist and breeder Ivan Michurin called gooseberries “northern grapes.” Preparing the fruits: The first step is to sort them out, remove rotten, soft fruits, as well as those that were wrinkled during transportation. The berry should be dense. Remove the branches on which the berries grew. Rinse or leave in cold water for half an hour. Dry. If desired, the fruits can be pierced with a toothpick, this will help them not to deform during the cooking process.
Royal gooseberry jam with walnuts
There are many speculations regarding the name of this delicacy. Some believe that such a labor-intensive process of preparing berries, which involves royal jam, was carried out only on the occasion of a royal feast. Others are sure that the name is due to the fact that only the best fruits are selected for the delicacy, and the gooseberry itself is called the royal berry. We will not go into the etymology for a long time, but will quickly move on to the royal recipe with walnuts. For it you will need:
- A kilogram of green gooseberries.
- A glass of walnuts without shells.
- Cherry leaves, they will help preserve the characteristic color of the fruit and add flavor to the dessert.
- Clean water - 2 glasses.
- Sugar - a kilogram or a little less.
- Vanilla.
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Step-by-step instructions for cooking yourself are as follows:
- It is better to start the process in the late afternoon, since royal jam is not a matter of one day; you will have to continue cooking in the morning. We wash our berries and dry them.
- Then we proceed to the most difficult stage - preparing the berries. It was difficult for the royal cooks, but unlike them, you have an incentive: the jam with walnuts will be eaten not by some king, but by you and your family members. Get to work! Each berry needs to be pierced with a thick knitting needle and its contents squeezed out into a separate container.
- We take a large container and lay out the prepared fruits in layers, alternating them with layers of clean cherry leaves.
- We fill our future jam with cold water and put it in a secluded place where the berries will stand for 8 hours.
- If you started preparing the dish in the evening, in the morning we continue to work on our preparation: now you need to drain the water and place a piece of nut in each berry. To simplify the stuffing step, you can use a pin.
- Let's start cooking the syrup: mix all the available volume of water and sugar, add a vanilla stick.
- When the syrup starts to boil, add the stuffed fruits into it, do not forget to remove the vanilla stick from the syrup.
- Let the treat simmer for 15-20 minutes over low heat, stirring constantly.
- Then you can pour the royal jam into jars. Let them stand for about 5 hours until they cool completely, and then put the jars in a cool place where you usually store the preparations for the winter.
Royal jam with kernels, prepared without cooking
But I found such an interesting recipe on the Internet. And he surprised me by the fact that in it the sweet delicacy is prepared without boiling the fruits at all. It is simply poured with boiling syrup several times.
Interesting recipe. I've never cooked it like this before. Indeed, as many housewives as there are, there are so many recipes.
I decided to share the recipe with you, maybe someone will be interested in a similar option.
Also, the recipe uses only 800 grams of sugar for 2 kg of fruit. This can also be interesting, especially for those who do not have a big sweet tooth.
In general, I noticed that the more people love a particular product, the more recipes there are based on it. And apricots are just such products, or rather fruits. There are only so many different types of jam to prepare. But they also prepare delicious compotes from them, the recipes for which are also more than one, or two...
I hope that you also love these fragrant and tasty fruits. And you will definitely want to prolong the pleasure of summer days, when all fruits are simply in abundance. And of course, be sure to prepare them for the winter. I also hope that today’s recipes will help you with this.
Bon appetit!
Author of the publication
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Royal gooseberry jam with orange and lemon for the winter
But to diversify the dessert, you can add additional ingredients, such as citrus fruits. Then the aroma and taste will be unique.
Ingredients:
- Gooseberries - 1.5 kg;
- Lemon - 1 pc.;
- Orange - 1 pc.;
- Sugar - 1.5 kg.
Cooking method:
- Wash the fruits, remove debris and cut off the tails with scissors. Wash the citrus fruits too and cut them into pieces along with the peel, remove the seeds.
- Pass the prepared berries and fruits through a meat grinder or blender. You can add a little sugar.
- Transfer the resulting mass into a saucepan, add sugar and stir. Place on the fire and bring to a boil, stirring constantly. Boil the contents for 15 minutes. To make jam, you need to use an enamel pan or cauldron with a thick bottom so that the contents do not burn.
- Hot treats should be rolled up in sterile jars.
Royal gooseberry jam with vodka best recipe
Here is a variation of a winter dessert with cherry leaves.
Take:
- Gooseberries - kilogram.
- Leaves – 100 gr.
- Citric acid - a small spoon.
- Sugar – 1 kg.
- Vanillin – ½ teaspoon.
- Vodka – 50 ml.
- Water – 5 glasses.
Step-by-step preparation of jam:
- Remove the inner part from the fruit (a hairpin is very convenient). Fill with cool water and leave for 6 hours. Then drain the fruits in a colander.
- Pour water into the pan (the volume is indicated in the recipe), add leaves, add acid. After boiling, count 5 minutes and turn off.
- Remove leaves from pan. Add sugar in their place. Stir and let it boil again.
- After the sugar has completely dissolved, pour in vodka and add vanillin.
- Pour the resulting syrup over the gooseberries. Wait 15-20 minutes. Return the syrup with berries to the pan and cook for 10 minutes. Fill the jars and roll them up. Store treats in the pantry or cellar.
Can I cook in a slow cooker?
To avoid standing near the stove in the summer heat, you can use a multicooker. To prepare the treat, take:
- 700 g currants;
- 700 g sugar.
Prepare jam in the following way:
- Wash the currants, dry them and place them in the multicooker bowl.
- Pour sugar on top and keep the bowl open for 20 minutes. Let the berries release their juice.
- Turn on the extinguishing mode for 25 minutes.
- Prepare jars and lids.
- After the specified time has passed, cool the jam and place it in jars.
Important: this jam is best eaten immediately; it does not store very well. You can put it in a sterilized jar and keep it in the refrigerator, regularly putting some in a vase and placing it on the table.
Gooseberry jam in a slow cooker
Preparing a delicacy in a slow cooker is as easy as shelling pears – you don’t have to worry about the jam burning or overflowing. If the multicooker has a jam cooking mode, then cook on it; in other cases, select the “stew” mode.
Ingredients:
- gooseberries -1 kg;
- granulated sugar – 1 kg;
- 2 glasses of water;
- 10-12 cherry leaves;
- citric acid – 1 tsp;
- ½ tsp. vanilla.
How to cook:
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After washing, the berries are soaked in cold water for at least 5 hours.
- Pour water into the multicooker bowl, add sugar and vanilla, acid and lower the leaves. Close the lid and turn on the heat.
- When the syrup boils, remove the cherry leaves, add the berries to the liquid, stir again and cook with the lid closed for 15-20 minutes.
- Without allowing the liquid to cool, the jam is packaged in a clean container and, after cooling, put in the refrigerator.
Recipes for making jam.
It so happens that to this day, recipes for making gooseberry jam (“emerald gooseberry jam”) have been preserved and, moreover, we use them very often.
In order to prepare this jam, it is necessary to skillfully and carefully prepare the gooseberries themselves and do this as skillfully as our ancestors did, namely, select the unripe berries for jam and marinades, and the ripe ones for excellent wine. The selected berries should be washed thoroughly and the remaining stalks should be removed; this should be done with a sharp knife, making a side cut, and you can also use a hairpin or a small spoon, all this will allow you to remove the seeds along with the pulp. Next, five full glasses that are filled with berries should be filled with a decoction of cherry leaves in a cold state. To do this, you need to take a couple of leaves in your hand and two or three glasses of clean water and bring it all to the boiling point, and then simply cool it by putting the prepared mixture in the refrigerator overnight. In the morning, you need to drain the broth and use this broth to prepare sugar syrup for two to three glasses of broth, seven glasses of sugar.
Next, you need to boil the gooseberry syrup for five minutes and put the previously prepared berries into it. After the syrup boils again, you need to reduce the heat on the gas and cook it for about fifteen minutes, while strictly removing the film that forms. When the jam is cooked, it is necessary to immediately cool it by placing it in a basin or other container with cold water, this is done so that the jam does not change its color, which should be emerald green or yellow-green. After cooking, it must be stored in the refrigerator, because under other conditions it will spoil very quickly.
We also need to emphasize one of the recipes for making gooseberry jam, namely the recipe from the family of the well-known A.S. Pushkin.
We take unripe and green gooseberries, clean from seeds and rinsed in water, and put them in a pot, and it is necessary to arrange the resulting rows with rows of cherry and sorrel leaves. Next, pour in Russian vodka and close the lid coated with dough for a while, then put the pot in the oven for a couple of hours, but in such a heated and hot oven, which happens after cooking bread in them.
The next day, throw away the gooseberries and pour in cold water with pieces of ice, stir after an hour, and repeat this up to three times, and then return the berries to cold water with pieces of ice and mix it too, keeping the berries in it for four hours in a row. . After completing this cycle, you need to throw the berries into a sieve, and then put them on a linen tablecloth, where the gooseberries can easily dry. You need to select as many dried berries as necessary to maintain the proportion of one kilogram of berries to two kilograms of sugar plus a glass of water.
Next, you need to boil the syrup from three to four parts of sugar and boil, then skim off the foam. Pour gooseberries into the resulting syrup and bring everything to the boiling point, and when it boils, add the remaining sugar, and then keep it on low heat, remembering to taste it. The resulting jam is best placed in pre-prepared jars, which, after the jam is finally poured into them, should be wrapped in paper with wax, and tied with a bubble on top and the whole thing tied.
