Gooseberry jam

Gooseberry jam

Not many tried gooseberry jam. And this is a big omission. Because this berry is very fragrant and tasty. No wonder the gooseberry jam has long been known.

Cooking it is somewhat laborious, maybe that's why it was served on great holidays, and the royal people loved to drink tea with it. And it also became famous thanks to ... Pushkin, or rather, his nurse Arina Rodionovna, who skillfully brewed gooseberry jam and regaled them to her beloved pupil.

Now the gooseberry population has declined slightly. And the American gooseberry is to blame for this, along with which they delivered a small sphere - mealy dew.

But there are a lot of gooseberry varieties, there are quite fruitful ones. It grows well in private plots, not too shaded by other plantations.

Gather berries in one step, regardless of the degree of maturity. Ripe gooseberry goes to the preparation of desserts, it is eaten fresh. And from unripe gooseberries jam is made.

And from a red gooseberry jam turns out more fragrant and tasty. But from the green gooseberry brew an unusual emerald jam, the cooking process which will be described below.

Subtleties

  • For jams use unripe berries. Therefore, the crop of gooseberry is removed 10-12 days before its final ripening. Then the berries in the jam do not boil soft and remain whole. You can also make jam from overripe gooseberries, but it will look like jam, as the berries turn into a single mass during cooking.
  • The complexity of cooking gooseberry jam is that the gooseberry has a very thick skin and does not absorb sugar well. Therefore, the berries are not only cut off the remains of the corolla and the stem - for example, like a currant - but also they are pricked.
  • This procedure can be performed with a toothpick. But you can ease the task and make a special device. It is necessary to cut a circle with a thickness of 0, 5-1 cm from the cork stopper and pierce several needles through it. Get a kind of brush. Here it is, and you need to impose fruit.
  • In many recipes - by the way, and in that Arina Rodionovna cooked, the berries of the gooseberry are freed from the seeds. It is believed that this is the most correct jam. Although many housewives cook gooseberries along with the seeds and this does not make the jam worse. Therefore, recipes are designed for both the sophisticated gourmet and the average consumer, they take into account different taste preferences.
  • Gooseberry jam has a pleasant aroma. But it can also be varied by adding vanillin or fruit essence at the end of cooking.
  • Flavor of cherry leaves is also added to jam. To do this, make them extract and already cooked jam on it. Cherry leaves also change the color of the jam. Thanks to the cherry water of intense green color, the jam acquires a malachite tint.
  • Jam is boiled both from one gooseberry and with other berries and fruits. Very tasty jam is obtained if you add an orange or lemon to the gooseberry.
  • Ready-made gooseberry jam requires rapid cooling, otherwise it may become brown-brown. Therefore, it is recommended to put the basin with jam right after cooking into a bowl with cold water or cool it in the refrigerator.

Gooseberry jam: the first recipe

Ingredients for five 0, 5 l containers:

  • gooseberry - 1 kg;
  • sugar - 1, 5 kg;
  • water - 2 tbsp.

Method of preparation

  • Reach green and dense berries. Remove all spoiled and overripe. Wash thoroughly in running water.
  • Cut the stalk.
  • Cut the tops of the berries with a sharp knife and scrape the seeds with a small spoon (or the opposite end of the spoon).
  • Dip the berries in a bowl of cold water and wait 30 minutes for the remaining seeds to float.
  • Put the prepared gooseberry in the cooking basin.
  • Put sugar in a saucepan and pour water. Cook the syrup. Pour them berries. Insist 3 hours.
  • Bring the jam to a boil over moderate heat, removing the froth.
  • Boil until cooked. If a drop of syrup on a cold saucer does not spread, then the jam can be removed from the stove.
  • Jam quickly cool.
  • Spread into clean, dry jars. Cover it with parchment paper or tracing paper.

Gooseberry jam: the second recipe

Ingredients for six 0, 5 l containers:

  • gooseberry - 1 kg;
  • sugar - 1, 5 kg;
  • water - 1 l;
  • vanillin - to taste.

Method of preparation

  • Select the green gooseberry for jam: the berries must be firm and sour. Wash under running water.
  • Prick each berry with a special device or a toothpick.
  • Place the prepared gooseberry for half an hour in cold water.
  • Pour 900 g of sugar into the pan, add 2, 5 glasses of water. Cook the syrup of weak density. Pour them berries and soak for 2 hours. While the berries are soaked with syrup, they need to be stirred periodically, turning the basin from side to side.
  • Then take a colander and carefully separate the berries from the syrup, putting them in a bowl.
  • Bring the syrup to a boil and cook over moderate heat for 5 minutes.
  • Pour gooseberry into it.
  • In a saucepan, boil a thick syrup of 600 g of sugar and 200 g of water. Pour into the jam. Boil until tender, removing the foam that appears. At the end of cooking, put vanilla.
  • Jam quickly cool in a convenient way for you. Spread into prepared jars (clean and dried). Cover it with parchment paper or tracing paper.

Gooseberry jam: the third recipe

Ingredients for six 0, 5 l containers:

  • gooseberry - 1 kg;
  • sugar - 1, 5 kg;
  • water - 1 tbsp.

Method of preparation

  • The unripe gooseberries are sorted. Wash under running water. Cut scissors and stems. With the help of a homemade “brush” chop berries.
  • Fill with cold water for 12 hours. Put on a sieve.
  • Pour sugar into the cooking basin and pour water. Cook the syrup.
  • Dip the berries in the syrup and leave for 7-8 hours.
  • Put it on medium heat and cook until ready.
  • Cool it down quickly. Prepack into prepared jars. Cover with parchment or tracing paper.

Tsarskoe gooseberry jam

Ingredients for six 0, 5 l containers:

  • gooseberry - 1 kg;
  • sugar - 1, 5 kg;
  • water - 1 tbsp .;
  • cherry leaves.

Method of preparation

  • Sturdy, unripe gooseberries are used for this jam. It is desirable that he was large. Wash berries, cut the stalks and beaters.
  • Cut the fruit in half and remove the seeds.
  • Place the gooseberries in an enamel pan, sandwiching the berries with cherry leaves. Fill with boiling water and leave for 6 hours.
  • In the cooking basin, boil the syrup out of water and sugar.
  • Drain gooseberry water, remove leaves. Berries dip in boiling syrup and simmer for moderate heat for 10 minutes.
  • Remove from heat and leave for 7 hours.
  • Put it back on medium heat and cook until ready.
  • Jam will cool quickly, otherwise it will darken.
  • Prepack in clean, dry jars. Close the parchment paper.

Malachite gooseberry jam

Ingredients for five 0, 5 l containers:

  • gooseberry - 1 kg;
  • sugar - 1, 5 kg;
  • water - 2 tbsp .;
  • cherry leaves - 3 handfuls.

Method of preparation

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

Gooseberry jam with vodka

Ingredients for five 0, 5 l containers:

  • gooseberries - 800 g;
  • sugar - 1, 6 kg;
  • water - 2 tbsp .;
  • vodka - 200-300 ml (to cover the berries);
  • cherry leaves - 3 handfuls.

Method of preparation

  • Take an unripe, strong gooseberry. Wash in running water. Cut the twigs.
  • With the berries, cut off the cap and remove the seeds. Fill with cold water for 20 minutes. Drain.
  • Fold in bowl. Fill with vodka so that it covers the berries. Leave for 1 hour. Then fold to the sieve.
  • Place cherry leaves in a saucepan, add water and boil. Cool slightly and bring to a boil again.
  • Pour gooseberry on sieve with boiling broth. After that, pour cold water over the berries until they cool down.
  • Put the berries in the cooking basin, add sugar and pour water according to normal. Boil over medium heat. Set the pelvis aside for 3 minutes, then boil again. Repeat this procedure 2 more times, while removing the foam.
  • Cook over low heat to desired density.
  • Cool quickly in any way.
  • Spread into clean, dry jars. Close the parchment.

Red gooseberry jam

Ingredients for four 0, 5 l containers:

  • gooseberry red - 800 g;
  • sugar - 1, 2 kg;
  • water - 2 tbsp.

Method of preparation

  • A large red gooseberry is suitable for jam with this recipe. Wash slightly unripe berries in running water. Cut the twigs.
  • Cut the corolla, capturing some pulp. Scrape the seeds through the hole. Rinse the prepared berries with cold water.
  • Put sugar in the cooking basin, add water. Cook the syrup.
  • Pour gooseberries into it. Over high heat bring the contents of the pelvis to a boil, removing the foam.
  • Reduce fire, bring jam to readiness. So that it does not burn, boil down a little at the end of boiling.
  • When the jam is ready, cool it as soon as possible.
  • Spread into clean, dry jars. Close the parchment.

Gooseberry jam with orange

Ingredients for four 0, 5 l containers:

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

Method of preparation

  • Ripe, but strong berries of a gooseberry wash in cold water. Cut with scissors twigs and tails.
  • Wash Oranges. Without peeling, cut into slices, remove the seeds.
  • Gooseberries, along with oranges, grind in a meat grinder. Put in a cooking basin or a wide pan with a thick bottom. Add sugar. Leave for half an hour, stirring occasionally well to dissolve the sugar.
  • Put the dishes on a moderate heat. Bring the jam to a boil, removing the foam that appears. Then reduce the fire and boil the jam for 15-20 minutes.
  • Prepare sterile jars, heat them in the oven. Hot pour the jam into them, filling to the top. Seal hermetically with sterile caps. Turn upside down and cool in this position.

Mistress to note

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

Good luck!

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