Emerald jam is an unusual delicacy with history.
Even in ancient times, it conquered Catherine the Great with its taste.
The empress gave her cook a precious ring for cooking this wonderful dessert.
In those days, few people knew that the jam is prepared from the usual gooseberry.
Emerald gooseberry jam - general cooking principles
For the emerald billet use green gooseberry varieties before they begin to turn yellow. Ideally, the berries are taken unripe and slightly stiff. Sometimes they remove the seeds.
There are several ways to do this:
• pin;
• hairpin;
• by notching and extrusion.
There are many recipes for gooseberry jam, which is made from berries along with seeds, and sometimes they are even twisted. Also known is “Tsarskoe” jam, in which each berry is filled with a piece of walnut. The process is painstaking and long, but the result is really worthy of the royal persons.
Recipe 1: Ordinary gooseberry jam emerald
For the preparation of emerald gooseberry jam, choose slightly unripe, strong and even berries. Harvesting is done with the addition of water. The number is indicated below.
Ingredients
• 1 kg of berries;
• 1 kg of sugar;
• 400 ml of water.
Cooking
1. Wash gooseberry berries, remove all tips. Dry on a towel.
2. Take a needle or a toothpick and make several punctures in each berry.
3. Cooking syrup. To do this, pour the purified water into a saucepan and boil with sugar for two minutes.
4. Fill berries with boiling sugar, cover and stand for at least five hours.
5. Drain the syrup, boil and pour the berries again.
6. After three hours we repeat one more time, but we spread the berries into the saucepan with boiling syrup and boil on the stove for about ten minutes.
7. While the jam is hot, arrange it in sterile jars and immediately close it. We store in the usual way in the basement or in a cool pantry.
Recipe 2: Emerald gooseberry jam with nuts
Also this preparation is called imperial. For making jam, walnuts are needed in a small amount. If the cores are dusty and dirty, then we wash well and dry them beforehand. But in no case do not fry.
Ingredients
• 1 kg of green gooseberry;
• 120 grams of nuts;
• 1.4 kg of sugar;
• 500 ml of purified water;
• 1 star star.
Cooking
1. We wash the berries released from the tails. Throw it in a colander and let it drain, then dry it on a diaper or on a clean towel.
2. Cut the nuts in small pieces that fit inside the gooseberry.
3. We take pins or a hairpin and get seeds from each gooseberry berry. In the resulting hole thrust a piece of walnut.
4. Pour the prescription water into the saucepan, add sugar and dissolve on low heat. Then add the fire, boil for five minutes.
5. Fill the stuffed gooseberry with hot syrup, cover and wait for cooling.
6. Put the container for a day in the fridge. Jam must infuse.
7. The next day, put the jam back on the stove, boil five minutes after boiling, together with the star anisement. After that, we take it out.
8. Pour gooseberry harvesting into sterile jars and immediately roll it up while it is hot. Keep cool upside down before cooling.
Recipe 3: Emerald gooseberry jam with lemon
Sour citrus gives this emerald gooseberry jam an incredible aroma, while practically does not change its color.
Ingredients
• 1 lemon;
• 1 kg gooseberry;
• 1.5 kg of sugar.
Cooking
1. Take a brush and carefully wash the citrus. You can scald lemon boiling water.
2. Take a grater and remove a thin upper skin, that is, zest. It is very fragrant and will make jam unusual.
3. Then we survive the juice from the lemon, filter. Bones and pieces of pulp in the jam are not needed, we use only juice with zest.
4. Wash the gooseberries, pierce 2-3 times each with a toothpick. 5. Combine lemon juice with half a glass of water, add sugar and gooseberries. We put on the stove and torment it on a small fire until enough liquid appears.
6. Now you can add the fire, boil the jam for 15 minutes.
7. Pour grated zest, give the billet to boil for another two minutes.
8. Pour the boiling jam into jars, stir it regularly to evenly distribute the berries in the syrup.
9. Roll up, send to storage.
Recipe 4: Emerald gooseberry jam with cherry leaves
Few people know that cherry leaves are as fragrant as berries. Therefore, they are often used for the preparation of beverages, various preparations, including emerald gooseberry jam.
Ingredients
• 1 kg of gooseberry berries;
• 10 leaves of cherry;
• 1.5 kg of sugar;
• 2 glasses of water.
Cooking
1. Armed with a pin or hairpin and remove the seeds from pre-washed and dried gooseberry berries. Throw them in the saucepan. If seeds are stuck on the berries, you can rinse them again.
2. Cherry leaves should be thoroughly washed. Sent to gooseberry.
3. Add water and send in the fridge for 6 hours.
4. Drain the water from the gooseberry, select the leaves.
5. We shift in a separate saucepan and prepare the syrup with the addition of prescription sand. Boil after boiling for at least five minutes. Leaves throw away.
6. Add gooseberry to boiling syrup and turn it off. Insist 4 hours.
7. Again put on the stove, boil for 5 minutes. Turn off. Foam, which is formed during cooking, must be removed.
8. After another hour, boil for 5 minutes, insist.
9. After another hour, the emerald jam is boiled again, but already poured into jars.
Recipe 5: Emerald gooseberry jam with kiwi without cooking
This emerald gooseberry jam really has an emerald green color, which is given by kiwi. Preparation without cooking, the maximum amount of vitamins is stored, but storage in the refrigerator is required.
Ingredients
• 0.8 kg gooseberry;
• 2 kg of sugar;
• 0.5 kg of kiwi. Cooking
1. Berry washed and dried.
2. Clean the kiwi, cut into small pieces.
3. We twist the gooseberry with kiwi or grind in a food processor.
4. Add sugar and put on the stove. We warm to a warm state, but in no case do not boil. We try to keep fresh taste and aroma.
5. After an hour, reheat and stir again, leave to stand to dissolve the grains of sugar. Repeat the process with heating until sand remains in the jam.
6. We decompose the blank on clean and necessarily dry containers.
7. Tightly close, send in the fridge. If there is a cold basement in which the temperature does not rise above 8 degrees, then you can send jars of emerald jam there.
Recipe 6: Twisted emerald gooseberry jam with orange
Option emerald jam, berries for which are twisted, the bones do not need to be removed. An addition in the blank is an orange, cinnamon is also added.
Ingredients
• 1 kg of berries;
• 1.4 kg of sugar;
• 1 large orange;
• 1 sticks of cinnamon.
Cooking
1. Gooseberry rinse, throw in a colander and leave to drain water. You can not dry the berries.
2. Remove the zest from the orange, you can float. Be sure to wash the citrus.
3. Clean the white skin, separate the slices and take out all the bones from each.
4. We twist through the grinder gooseberry with orange, or grind in a combine. Turn into a puree optional, you can leave small pieces.
5. Add sugar, cooked zest and set to cook.
6. When boiling, remove the foam, reduce the fire. The jam should barely boil. If the foam will appear again, then remove the spoon.
7. Boil for 12 minutes, arrange in sterile jars.
Recipe 7: Emerald gooseberry jam in a slow cooker
For cooking emerald jam, you can use not only a stove, but also a slow cooker. Home Assistant easily copes with its tasks and will delight you with a tasty preparation. The main thing is to keep the proportions. Ingredients
• 0.4 liters of water;
• 0.7 kg of berries;
• 0.8 kg of sugar;
• 1 pinch of vanilla.
Cooking
1. Cook the syrup from sugar and prescription water. The “multi-cook” program is best suited for this, but you can use any other one. For syrup, 5 minutes at 160 degrees is enough.
2. We wash the gooseberries, remove berries from the tails, cut each in half and send it to a hot syrup.
3. Add some vanilla.
4. Close the slow cooker and cook on a jam or multi-cook mode for exactly 25 minutes. Temperature also leave 160 degrees.
5. It remains only to open our assistant, arrange the jam in jars and store for storage.
Emerald gooseberry jam - tips and tricks
• When cooking jam, a froth is often formed. It must always be removed. It not only spoils the view of the workpiece, but also collects random motes of dust particles that fall into the brew.
• Removing the tails and tips from the gooseberry is a rather dreary and long exercise. To make it go faster, you can arm yourself with nail scissors and simply cut off all unnecessary.
• Long cooking changes the color of the jam, and it becomes far from emerald. That is why it is recommended to boil the workpiece in small time intervals and most of it is insisting.
• Any recipe for emerald jam can be adapted to the usual gooseberry of a different color. And it does not matter if the zest of the workpiece is lost, if only it was tasty.
• Gooseberry jam can be prepared with the addition of green apples, pears, cherry plums, kiwi and other fruits. The taste will be interesting and unusual.
