“Royal” gooseberry jam with cherry leaves. Gooseberry jam with vodka

Tsarskoe, emerald, imperial, royal, all this is gooseberry jam, there are a wide variety of recipes for the winter, from the cold method, to jam with walnuts or oranges.

The berry is common in our gardens, although already somewhat forgotten. Most likely because of its thorns. But now many varieties have already been developed that are convenient to process, which either have no thorns at all or are soft and difficult to get hurt by.

Gooseberries are very useful for anemia and anemia; they are able to remove heavy metals and other radiation decay items from the body.

In the northern grapes, as gooseberries are called for their sweet taste and tolerance to frost, in addition to vitamins C and B, there are also a lot of substances that are very necessary for the body:

• Cobalt
• Phosphorus
• Iron
• Potassium
• Calcium
• Sodium
• Manganese

And also Flavonoids, tannins and organic acids. With the correct process of making jam, almost all of them are preserved and support our health all year round.

For royalty, gooseberry jam was prepared in a special way, by removing the seeds from the berries so that they remained almost whole. Even now, some craftswomen make gooseberry jam, filling each berry with ground walnuts. But this, of course, is a delight.

Ripe or slightly unripe berries are suitable for cooking, for those who like them with sourness. Picking gooseberries is always long and painstaking; you need to cut off not only the inflorescences, but also the tails that hold the berries on the branches. Gooseberries also have a very difficult time releasing juice and absorbing syrup; remember how thick their skin is. Therefore, for some recipes it is recommended to prick each berry with a toothpick.

The utensils for making gooseberry jam should be used, as for other berries, made of stainless steel. Banks must be prepared using any convenient sterilization method.

Gooseberry jam, recipes

Royal gooseberry jam

History is silent about whether this is the same jam or not, but it tastes pretty good.

For it you need to take:

• A kilo of unripe berries
• A kilo of granulated sugar
• One hundred grams of cherry leaves, fresh
• A teaspoon of lemon
• Half a teaspoon of vanilla
• Two glasses of water

How to cook:

We sort out the lightly green berries, cut off the stems and, cutting them in half, remove the seeds. Fill them with cold water and let them sit in the refrigerator overnight.

The next morning, let the water drain, pour the gooseberries into a colander and wait until as little water remains as possible. Transfer it to a bowl and add 50 grams of cherry leaves.

In a separate bowl, fill the other half of the cherry leaves with water and cook for five minutes, just don’t overcook it. Strain the broth, add sugar and cook the syrup, at the end add vanillin and lemon.

You need to pour the boiling syrup into the berries with cherry leaves and let it sit for about fifteen minutes. Then strain the syrup into the same pan where it was boiled and boil it again. Pour it over the berries again, but this time put them on the stove and cook for about ten minutes until they become transparent.

Then the pan with jam should be immediately lowered into a bowl of ice water to cool it immediately. All that remains is to roll it into jars and store it in a cool place.

Gooseberry jam with lemon

What we will need:

• A kilo of gooseberries
• Kilo of sugar
• One medium lemon

How to cook:

Here you will also have to tinker with the berries. First we wash them, then we cut off the tails, and then we pierce them with a toothpick. Fill the clean berries with water until they are just covered. We leave them in this form for five hours, preferably in the refrigerator.

Then pour this water, in which the berries were soaked, into a saucepan. Pour all the sugar in there at once and start cooking the syrup. Meanwhile, grind the lemon and peel in a meat grinder.

Place the lemon mixture into the boiling syrup and add the berries. Cook for five or seven minutes, then let cool. Then we boil again for five or seven minutes and cool again. When we repeat the whole process for the third time, at the end we put the jam into jars.

Jam with walnuts

This recipe is also often called royal or royal. The taste is unusual.

For it you need to take:

• Two kilos of berries
• Half a kilo of walnuts
• Two and a half kilos of sugar
• A glass of honey, better than lime

How to cook:

Wash the berries and free them from the stalks and tails, cover them with sugar for half a day, don’t forget to stir and see how much juice they release.

While the berries are infused, we prepare the walnuts; they need to be poured with boiling water for about 10 minutes, then rinsed well with running water and laid out on a towel to dry. Cut into small pieces and lightly fry.

When the gooseberries have released enough juice, the container with the berries can be transferred to the stove and begin to heat slowly. Pour honey there and add nuts, stir and wait until it boils. Let it simmer for exactly fifteen minutes, then package it in finished form into jars.

Emerald gooseberry jam

What we will prepare for him:

• A kilo of gooseberries
• Kilo of sugar
• Two oranges
• One lemon

How to cook:

This beautiful and very healthy jam does not need to be cooked. Therefore, we wash everything very well. Several berries, cut off all the tails. I wash citrus fruits for jam with a brush and soda. Also, do not forget to sterilize jars with lids and all utensils in which we will cook. Just pour boiling water over it.

The berries need to be thoroughly drained. Pass lemon, oranges and gooseberries through a meat grinder, add sugar and stir. Leave it like this for half a day, preferably in the refrigerator. You need to stir more often so that all the sugar dissolves. Then put them in jars and seal them.

Gooseberry jelly jam

We really like it and prepare it without any problems, since I cook it in a slow cooker.

We will need:

• A kilo of berries
• Kilo of sugar

How to cook:

We prepare the berries, that is, we wash them and remove the stems. pour sugar directly into the bowl and let it sit for a couple of hours. Then we turn it on to the stew mode and cook for an hour. Grind the finished, still hot jam using an immersion blender and immediately pack it into jars.

Gooseberry jam is a delicious homemade dessert that can be added to any sweet pastry or consumed pure with tea.

A delicacy with such a sonorous name - royal jam is made from gooseberries. This amazing dessert is an excellent alternative to store-bought sweets, which, in addition to its unusual taste, boasts a lot of useful substances in its composition. This jam, served with warm pancakes, cheesecakes, pancakes, will be highly appreciated by all household members, young and old. In winter, this homemade, one might say, ancient recipe will remind you of summer, and the aroma of sweet green berries is so attractive that it is simply impossible to resist it.

Today, housewives cook this wonderful dish much less often than before, so gooseberry jam recipes are capable of causing real surprise among tasters due to its amazing, incomparable taste. Making unrivaled gooseberry jam is not difficult: a little time and effort - and the green berries will turn into an emerald delicacy. You can diversify the dish by adding ingredients such as blackberries, blueberries, citrus fruits, nuts or spices.

Gooseberry jam recipes

Recipe 1. Gooseberry jam with oranges

Ingredients: 1500 g gooseberries, 820 g orange, 1550 g sugar.

Wash the citrus fruits thoroughly. Cut into pieces of any shape without peeling. Remove the seeds during the cutting process. Wash the gooseberries, cutting off the stems. First transfer the chopped citrus fruits into a deep bowl, then add the gooseberries. Grind with an immersion blender or in a meat grinder. Mix the gooseberry-orange mixture with sugar. Let it sit for about three hours. Over low heat, let the mixture boil in an enamel bowl, stirring regularly. After removing from the stove, leave for 5.5 hours. Then boil for about 11 minutes. Immediately transfer to sterilized jars of not very large volume. Roll up with tin lids or cover with plastic and then store in the refrigerator.

Recipe 2. Royal gooseberry jam

Ingredients: 1800 g unripe gooseberries, 1700 g sugar, 580 ml water, 23 cherry leaves.

We wash the gooseberries and remove the stems. We make small cuts and remove the seeds. Rinse the cherry leaves. In a deep bowl, lay out layers of berries and cherry leaves. Fill with cool water in the amount required in the recipe. Leave for 5.5 hours so that the gooseberries remain elastic after cooking and retain their bright color. Then strain the berry infusion and heat it. Add sugar and boil for a couple of minutes. Dip gooseberries into syrup. Remove from heat and let stand for 2.5 hours. Let the gooseberries simmer in the syrup for 6 minutes. Set aside for 6 hours. Boil for another 7 minutes. We stand for 5.5 hours without heating, then cook the gooseberry jam for 7 minutes. Transfer to prepared sterile container.

Recipe 3. Gooseberry jam “Pyatiminutka”

Ingredients: 1450 g gooseberries, 950 g sugar.

We wash the berries, remove stems and tails. Separating 450 g of gooseberries, we use them to obtain juice. Place the squeezed gooseberry juice in a cooking container and add sugar. Stir. Prick the remaining gooseberries with a knife and add to the sugar syrup. Close the pan. We heat its contents to 95-99 degrees and maintain at this temperature for about 6 minutes, without boiling. Place the finished dessert in sterilized, dried jars and seal.

Recipe 4. Jam with gooseberries and lemon

Ingredients: 1100 g gooseberries, 110 g lemon, 1370 g sugar, 360 ml water.

We wash the gooseberries and remove the stems. We make a puncture in each berry with a needle. Place in a container and fill with two liters of chilled water. Let it sit for a couple of hours. Transfer the gooseberries to an enamel cooking bowl. Separately, prepare the syrup by mixing sugar with 360 ml of water. Pour the syrup over the gooseberries and boil until tender. Wash the lemon, cut into thin slices, removing the seeds. Transfer the lemon to the boiled berries. Cook for 11 minutes. Packaged in sterilized containers.

Recipe 5. Jam with gooseberries and nuts

Ingredients: 550 g not very ripe gooseberries, 360 g walnuts, 1100 g sugar, 550 ml water, 2 star anise.

Wash the gooseberries, cut off the stems from the berries. Having made a cross-shaped cut at the base, we remove the seeds with a small amount of gooseberry pulp. We clean the nuts from shells and membranes. Cut the nuts into pieces comparable to the berries. Stuff gooseberries with nuts. Add water to the sugar, boil until dissolved, stirring. Place the berries in an enamel bowl and add boiling syrup. We stand for 11 hours. Place the star anise and bring to a boil. When the gooseberry jam boils, take out the star anise and pour it into jars.

Recipe 6. Emerald gooseberry jam with vanilla

Ingredients: 1100 g gooseberries, 95 g leaves, 55 ml vodka, 5-6 g citric acid, ½ tsp. vanilla, 1100 ml water.

We peel the gooseberries, remove the seeds by making a cut in each berry. Fill with ice water and leave in the cold for 5 hours. We immerse the washed cherry leaves in water, add citric acid, and boil for about 7 minutes. We filter the broth. Warm it up, add sugar, keep it on the fire until dissolved. Pour in vodka, add vanilla. Remove the peeled gooseberries from the water and fill them with syrup and vodka. We stand for 17 minutes without heating, then cook for 11 minutes, stirring. We pack hot in jars.

Recipe 7. Gooseberry and currant jam

Ingredients: 750 g medium ripe gooseberries, 250 g black currants, 780 g sugar, 55 ml water.

We clean the berries from stalks, twigs, and tails. We rinse. Transfer the gooseberries to a bowl, add water, and cover. Simmer until the juice begins to release from the berries. Add currants, stirring, and simmer until the berries soften. Add sugar and stir until dissolved. Cook for about 6 minutes, removing any foam from the surface. Pour into small containers, which must be sterilized and dried in advance. Close hermetically. Place the jars with the neck down for 15 minutes.

How to make gooseberry jam

In order for the jam to retain its green emerald color, you need to use slightly unripe, elastic berries. For the same purpose, several cherry leaves are placed in the water used to boil the syrup and boiled for a couple of minutes. Then they are removed and sugar is added. You can also make excellent gooseberry jam from overripe berries, but it will not be green, but amber in color. To make jam, grind the berries with a blender or meat grinder. Some gooseberry jam recipes suggest removing the seeds. This is easy to do by cutting the side of the berry.

In the cool winter time, gooseberry jam will fill the house with the aromas of summer, give you a good mood and surprise you with its bright taste characteristics. These berries are extremely useful for a number of diseases of the stomach, kidneys, and gall bladder. Gooseberries help reduce allergic toxins, are able to remove toxins and boost immunity. By making jam, preserves or marmalade from it, you can preserve the vitamins and valuable elements contained in gooseberries throughout the year.

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

Features of making gooseberry jam

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

Gooseberry jam according to the classic recipe

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

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

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

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

Gooseberry and cherry leaf jam

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

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

Gooseberry and strawberry jam

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

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

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

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

Gooseberry and plum jam

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

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

Gooseberry and raspberry jam

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

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

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

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

Gooseberry and currant jam

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

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

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

Video: unusual gooseberry jam

One day, jam was served to Catherine the Great’s table, which she liked so much that she gave the cooks a precious ring. Since then, the jam prepared according to this recipe has been nicknamed royal. And it was prepared from gooseberries with the addition of cherry leaves.

Nowadays, “Tsarsky” is the name for jam made from various berries with the addition of nuts and various spices, which is distinguished by its extraordinary taste and originality.

Royal gooseberry jam with nuts

For 5 cups of gooseberries you need to take 2 handfuls of cherry leaves, 1 handful of currant leaves, 7 cups of sugar, 3 cups of water and 1 cup of shelled walnuts.

Set the leaves aside - you will need them later. Gooseberries need to be selected large and slightly unripe, so that they do not crumble if pierced. In each berry we cut off the top, through which the seeds are removed, and pieces of nuts are inserted in their place. In a separate bowl, prepare a decoction of thoroughly washed cherry and currant leaves and water. The leaves are placed in cold water, then the pan is placed on the fire and brought to a boil, after which it is immediately removed from the heat. The resulting broth should be a rich green color. If you boil longer, it turns brown or yellowish. The liquid must be drained, cooled to room temperature and left to infuse in the refrigerator overnight.

In the morning, sugar is poured into the broth and the syrup is brought to a boil. Then prepared gooseberries are added here and boiled for 12 minutes. The jam remains on low heat for another 2-3 minutes with the remaining ten leaves to give it an emerald color. The product is poured hot into sterilized jars, which are sealed with metal lids. The leaves are removed from the jam before serving.

Royal quince jam with nuts

3 kg. quinces
7 glasses of water
2.5 kg. Sahara
1 cup shelled walnuts

Peel the pre-washed quince and cut out the cores. We cut the quince itself into cubes or slices, this is at your discretion. We don’t throw away the quince peel and core; we will make syrup from them. By the way, essential oils, which are contained in large quantities in the skin of the fruit, give the jam a subtle aroma and a pleasant sour taste. But quince seeds contain valuable tannins and no less valuable fatty oil. So you are preparing not just delicious jam, you are preparing a healthy product rich in vitamins.

Fill the quince cores with the peel with water and boil for 20 minutes. After this, strain the syrup and pour the chopped quince with this syrup. Cook the quince in syrup for 10 minutes, then drain the syrup. Add sugar to the syrup and bring to a boil again.
Pour the sweet syrup over the quince and leave to steep for at least 12 hours. Usually the jam is covered with a clean towel and left overnight.
The next day, set the jam to cook. Add peeled walnuts to it. You can put quarters, or you can chop the nuts into smaller pieces - whichever you prefer. Cook the quince jam with nuts until the syrup acquires a beautiful dark amber hue. Approximate cooking time is 40-50 minutes. We make sure that our jam does not burn. We roll aromatic quince and walnut jam into sterile jars. Be sure to turn the jars upside down, wrap them up, and leave them like that until the jam has cooled completely.
Store in a cool, dark place, such as a pantry. There is no need to put closed jam in the refrigerator.

Royal plum jam with nuts
Ingredients:

Plums (preferably black) - 1 kg
Sugar - 4 cups.
Walnuts - 1 cup.
Cognac (optional) - 2 tbsp. l.

Wash the plums, cut them in half and remove the pit.
Place the plums in a wide saucepan, add 1 cup of water, and bring to a boil. Cook over medium heat for 20 minutes until soft.
Add sugar and nuts and, stirring, cook until the sugar dissolves. After this, continue to cook until the jam is ready, about 10 minutes. Add cognac and boil.

You can stuff scalded plums with nuts and cook for 10 minutes. Remove them with a slotted spoon and place them tightly in a jar. Bring the syrup to readiness and pour over the plums. Add cognac. Close the jars immediately.

Tsar's white cherry jam with nuts

Berry-sugar proportions: 1:1.
You will also need lemon for 1 kg. berries - about 150 grams of peeled nuts.

Wash the cherries and remove the pits. Next, at your discretion, you can stuff each berry with a nut, or you can then simply mix them.
Add sugar and let sit for a while to let the berries release their juice (do not add water). When the juice starts to simmer, put it on the fire, let it boil, stir until the sugar dissolves completely. Let it simmer over low heat for at least 10 minutes. Turn off and let cool a little (an hour or two).
Then cut the lemon very thinly and put it in the cherries, let it boil, simmer for 5 minutes and add the nuts. Boil with nuts for min. 10. Switch off. Allow to cool and soak up all the contents. Then let it boil for the last time and put it in sterile jars. We store it in the closet. If there is a lot of syrup, let it simmer for the last time longer. You can stir, the berries will not fall apart.

Tsar's apple and nut jam

Option 1.

For one kilogram of sweet and sour apples you should take eight hundred grams of sugar, two hundred grams of peeled walnuts, one lemon, a couple of spoons of cognac or rum. Peel the apples, cut into slices, cover with sugar. When the apples give juice, put the jam on the fire, bring it to a boil, add the lemon zest and cook for fifteen minutes.

Chop the nuts coarsely and pour boiling water over them. Add lemon juice and nut kernels to the jam, then cook until tender over low heat. When the apple slices become translucent and a drop of jam syrup does not spread on the saucer, the delicacy is ready. Add cognac or rum to the hot jam, mix, cool and package in clean, dry jars.

Option 2.

2 kg apples
500g peeled
walnuts
1 kg sugar
2 cinnamon sticks
2 tbsp. l. lemon zest, cut into strips

Cooking method:

It is better to take apples that are sour and sweet, but not very large, slightly unripe. Wash the apples, cut into slices, remove the core and place in a saucepan, sprinkle with sugar. Add lemon zest and cook over low heat until the sugar is completely dissolved. Then increase the heat and let the jam boil for 2 - 3 minutes, stirring constantly. Remove from heat and leave overnight, covering the jam with baking paper or parchment.

The next day, remove the paper, put it on the fire again, bring to a boil, skim off the foam and cook for 10 - 15 minutes until thickened. Check readiness by dropping a drop on a saucer. If the jam does not spread, add walnuts and cinnamon sticks. Cook over high heat for 2 - 3 minutes, remove sticks. Pour the jam into jars to the brim and seal tightly. Turn the lids down and leave until completely cool.

Tsar's jam from cherries with nuts

Sugar - 1.5 kg
cherry - 1 kg
walnuts - 0.2 kg
water - ¾ tbsp.

1. Wash the cherries in cold water and remove the seeds from them using a pin or hairpin. This must be done very carefully so as not to damage the berry.
2. Cut the walnut kernels into pieces the size of which matches the cherry pit.
3. Place a nut instead of a seed in each berry. Ideally, this should be done with all cherries, but if you don’t have enough patience, it’s not fatal. If there are nuts left, mix them with cherries.
4. Pour sugar into the pan in which the jam will be prepared and fill it with water, then put the pan on the fire and bring the syrup to a boil.
5. As soon as the mixture has boiled and the sugar has completely dissolved, pour the cherries and nuts into the container. Cook until the jam becomes thick enough, remembering to skim off the foam.

This recipe is designed for long-term storage of jam, which is why you need to add so much sugar. If you are going to eat the jam immediately after cooking, then the amount of sugar can be reduced.

Royal grape jam with nuts

Grapes (seedless raisins) - 1 kg
Sugar -0.5-0.7 kg
Water - 1/3 cup.
Walnuts -50-70g.
Vanillin - to taste
Cherry leaf

Sort the grapes and remove the branches. Place a cup for jam and pour 1/3 cup of water into it, add 0.5 kg of sugar and cook until the syrup is transparent. While the syrup is boiling, we need to blanch the berries. To do this, pour water into a saucepan, bring to a boil, add a few cherry leaves so that the berries do not become colorless. We put our grapes in for a few seconds. It boils, boils for 40 seconds - take it out and transfer it to the syrup that has become transparent, cook for 5-7 minutes. Remove from heat and leave to soak for 8 hours.

Then put on fire, bring to a boil and add nuts and vanillin (or chopped lemon, but first peel it from the white film that is under the yellow skin). Boil for at least 10 minutes and pour into sterile jars... That's it! Turn over and cover with something warm. Has it cooled down? Ready! The jam is very sweet, so lemon will give it sourness, and nuts will give it a pleasant and unusual taste.

Gooseberry bushes with sweet and sour delicious berries are found in almost every garden plot. Thanks to its beneficial properties, gooseberries have long gained popularity in our latitudes - despite the rather cool climate, the fertility of this crop is simply amazing. Thus, eating gooseberries helps improve metabolism and the functioning of the gastrointestinal tract, circulatory system, as well as the removal of toxins and radioactive compounds from the body. The berries contain vitamins A and B, ascorbic acid and biotin - everything that the body lacks during the off-season. What can you cook from gooseberries? Soups, sauces, pancake fillings, wine, compote, jam, marmalade, pastilles and many other delicious dishes are prepared using this amazing berry. Today we will learn how to make homemade gooseberry jam for the winter - with oranges, lemons, currants. We have selected a variety of recipes with step-by-step photos and videos of gooseberry jam: simple “five-minute” without cooking and with heat treatment, emerald royal with cherry leaves, royal with walnuts, from black berries. Choose the most delicious and healthy gooseberry jam - the recipes are quite feasible even for novice cooks and housewives, as well as for all lovers of this healthy berry dessert for tea. Bon appetit!

Gooseberry jam with oranges for the winter - step-by-step recipe with photos

To prepare gooseberry and orange jam, it is better to immediately stock up on berries - in small quantities such an exquisite delicacy simply will not “survive” until winter. Tasty, with delicate sourness and a stunning aroma, gooseberry jam is perfectly refreshing, charging you with energy and good mood for a long time. By adding an orange to your treat, you will get a real vitamin “bomb” - the double combination of citrus and gooseberries will perfectly protect against winter colds and other seasonal ailments. We offer you to master gooseberry and orange berry jam, and with the help of step-by-step photos the cooking process will become simple and understandable. Have a delicious dessert!

Necessary ingredients for making jam with gooseberries and oranges:

• gooseberries – 1 kg
• orange – 1 pc.
• sugar – 1 kg
• water – 1 glass

Step-by-step instructions for the recipe for gooseberry jam with orange for the winter:

How to make royal gooseberry jam with walnuts - recipe with photos, videos

Gooseberry jam has long been an extremely popular delicacy due to its exceptionally beneficial properties and unique taste. According to legends, even the powerful Empress Catherine the Great was a fan of this exquisite dessert. Today there are many recipes for gooseberry jam, with the addition of a variety of ingredients - other berries and fruits, spices, nuts. So, how to make royal gooseberry jam with walnuts? According to our recipe with photos and videos, such a royal delicacy will turn out tender, with a soft sweet and sour taste and a simply magical aroma.

List of ingredients for the recipe for royal jam with gooseberries and walnuts:

• green gooseberries – 500 gr.
• walnuts – 300 gr.
• sugar – 1 kg
• water – 0.5 l
• star anise – 1 pc.

The procedure for preparing gooseberry and walnut jam for the winter:

1. Wash the gooseberries, remove the stalks and carefully remove the pulp and seeds from the berries.
2. We clean the walnuts from the shell.
3. Place a piece of walnut into each gooseberry, being careful not to damage the shell.
4. Pour water into the pan according to the recipe and add sugar. Place on low heat, bring to a boil and cook until the sugar dissolves.
5. Pour hot syrup over the berries and leave for several hours - it is better to do this in the evening. In the morning, the “stuffed” gooseberries again need to be brought to a boil over low heat, adding star anise. When the sweet mass is boiled, remove the star anise and after 10 minutes place it in clean, sterilized jars. After cooling, you can store the jam until winter in a cool place - a cellar or refrigerator.

Royal gooseberry jam with walnuts is quite worthy of its loud name - as well as of trying to make it. We are sure that next year you will definitely roll up a couple of jars of this delicious berry-nut dessert for family tea parties on long winter evenings.

Gooseberry jam for the winter - a simple five-minute recipe

Fresh gooseberries are a real storehouse of vitamins and beneficial microelements that are so necessary for our body. However, it is quite possible to replenish energy reserves not only during the berry ripening season, but also in winter. Let's try to prepare a tasty and healthy “five-minute” gooseberry jam for the winter - green, red or yellow berries are perfect for this purpose. With our simple and quick recipe in winter, you can enjoy the wonderful taste of gooseberry jam and the delight of your household.

For “five-minute” gooseberry jam for the winter you will need the following ingredients:

• gooseberries – 600 gr.
  • sugar – 500 gr.
  • water – 100 ml

Step-by-step description of a simple five-minute recipe for gooseberry jam for the winter:

1. Gooseberries with a hard, elastic shell are best suited for making jam. We sort the gooseberries and rinse thoroughly under running water - in a colander or sieve.
2. Place the washed berries in an enamel pan or basin and add ½ part of the sugar according to the recipe. Then put the pan in the refrigerator for several hours so that the berries release juice abundantly under the influence of sugar. If you do this procedure in the evening, you can continue preparing the jam in the morning.
3. When abundant juice is released, put the gooseberries on the stove and bring to a boil over low heat. Then add the remaining sugar and gently mix the mixture, being careful not to damage the berries. A foam will appear on the surface of the jam - it needs to be skimmed off regularly. Bring to a boil again and cook for exactly 5 minutes.
4. While the jam is on the stove, you can prepare the jars and lids by sterilizing them in any convenient way. Pour the hot treat into jars, roll it up and wrap it in a warm blanket. When it cools down, take the “five-minute” gooseberry jam to a cool room. A tasty and healthy treat is ready!

Royal gooseberry jam – recipes with photos

Gooseberries are in second place in terms of ascorbic acid content, after black currants. When it comes to iron, berries come first here – even in apples the content of this element is lower. So gooseberry jam will always be on the table, especially during the long winter months. Today we will learn a recipe with a photo of royal jam with gooseberries - amazingly delicate in taste and very aromatic. And what a beautiful emerald color this dessert has! True, you will have to spend time making gooseberry jam, but the result is worth it. A real royal treat - we recommend trying it!

We stock up on ingredients for royal jam with gooseberries:

• large, slightly unripe gooseberries - 5 cups
• cherry leaves – 50 – 60 pcs.
• sugar – 7 glasses

Preparation of royal jam with gooseberries and cherry leaves according to the recipe:

1. We cut off the “tail” and bottom of each berry, being careful not to damage the shell.
2. We take a pin and begin to remove seeds from the berries - this stage is the most labor-intensive and time-consuming.
3. Then pour water (3 cups) into the pan and throw in 40 - 50 cherry leaves. When the water boils, you will get a natural “dye” and flavor for our jam.
4. Pour a hot decoction of leaves into a bowl with prepared gooseberries so that the liquid completely covers the berries. After cooling, put the gooseberries in the refrigerator to infuse.
5. Let's start cooking the syrup. To do this, you need to scoop two glasses of juice from a bowl of gooseberries (without leaves and berries), into which you pour the sugar according to the recipe. Place on the fire and wait for it to boil.
6. When the syrup boils, add the prepared gooseberries and simmer over low heat for about 15 minutes. At the end of cooking, add fresh cherry leaves (10 pcs.) and bring to a boil again.
7. We put the hot royal gooseberry jam into sterilized jars - according to our recipe, you will get two jars with a capacity of 0.5 liters. The pleasant emerald color of the dessert is simply mesmerizing, and the taste is beyond praise!

Homemade gooseberry jam - recipes for the winter with orange and lemon

The beneficial properties of gooseberries can be significantly enhanced by adding citrus fruits - orange and lemon - to the jam. When you try this delicacy for the first time, you will be amazed by the unusual combination of flavors and exquisitely delicate aroma. How to make gooseberry jam with orange and lemon? We will be happy to share a recipe for homemade gooseberry jam with citrus fruits - and in winter you will have a decent supply of vitamins at hand. Tasty and very healthy!

Ingredients for the recipe for jam with gooseberries, orange and lemon:

• gooseberries of any variety – 3 kg
• oranges – 700 gr.
• lemons – 200 gr.
• water – ½ cup
• sugar – 3 kg
• vanillin - optional

Preparing gooseberry jam with orange and gooseberries for winter according to the recipe:

1. We sort the gooseberries, wash them and place them in a large bowl. Add sugar, add water and mix everything.
2. Cut clean citrus fruits along with the zest into small pieces, after removing the seeds.
3. Place the candied gooseberries over medium heat and bring to a boil, stirring occasionally - if you forget about this, the sugar may burn.
4. After boiling, reduce the heat and add chopped fruit. Cook everything together for about another hour, during which we continue to stir and skim off the foam.
5. Then remove the jam from the stove, cover with a paper towel and wait until it cools completely.
6. We wash and sterilize the canning jars by steaming them, and boil the lids in boiling water.
7. We fill each jar with fruit and berry treats and roll up the lid. Canned orange-lemon gooseberry jam can be stored in a cool room. This dessert in winter will be an excellent means of preventing colds - just a couple of spoons a day and you will feel cheerful and energized.

Five-minute jam from gooseberries and currants - recipes through a meat grinder

Gooseberries and currants ripen at approximately the same period and combine perfectly to make surprisingly tasty and healthy jam. To prepare the delicacy, you can take red or black currants, and any variety of gooseberry is also suitable. We offer a simple recipe for five-minute jam, according to which the berries are passed through a meat grinder. The finished jam is thick, and the delicious interweaving of flavors and aromas cannot be expressed in words. Roll up at least a couple of jars of this assorted berries for the winter - amazingly delicious!

For five-minute jam with gooseberries and currants you will need the following ingredients:

• gooseberries and currants - equally
• sugar - at the rate of 1: 1 to the mass of berries

How to make five-minute jam with gooseberries and currants through a meat grinder, recipe description step by step:

1. We sort the gooseberries from debris and leaves and wash them in running water. The currant berries also need to be sorted out, and it is better to rinse them in portions in a colander under a weak stream of water.
2. We weigh clean berries to determine the right amount of sugar for jam. Then we pass it through a meat grinder and, after mixing with sugar, wait until it is completely dissolved.
3. Place the pan with the berry mixture on low heat and warm it up a little. After boiling, cook for no more than 15 minutes, removing the film from the surface.
4. Place the hot jam into dry, sterilized jars and immediately roll up the lids. As soon as the delicacy has cooled, you can take it to the pantry shelf, and in winter - serve it with tea with a roll or fresh white bread. Bon appetit!

Fragrant black gooseberry jam without cooking for the winter - recipe with photos step by step

Black gooseberries are much sweeter than green or yellow ones, so you will need less sugar for jam. The taste of these gooseberries is reminiscent of black currants - simply delicious! According to our recipe with photos, step by step, without cooking, it’s easy to prepare aromatic, sweet, well, simply “royal” jam for the winter. Write down the recipe and get started!

List of ingredients for making black gooseberry jam for the winter:

• black gooseberries – 1 kg
• sugar – 600 gr.

Step-by-step instructions for the recipe for black gooseberry jam without cooking:

1. We sort out the gooseberries, carefully wash them and scatter them on a towel to dry.
2. Then place the berries in an enamel bowl, cover with sugar and grind using a potato masher (with holes). Mix the mixture thoroughly and after the sugar has completely dissolved, pour our “raw” black gooseberry jam into sterilized jars.
3. A refrigerator is perfect for permanent storage of healthy and tasty delicacies. This gooseberry jam is an excellent remedy for colds and sinusitis.

Jam with gooseberries and oranges without cooking, video recipe

Gooseberries contain a number of useful microelements and vitamins, a significant part of which is destroyed during heat treatment. Therefore, truly healthy gooseberry jam can only be obtained without cooking - the recipe for such a dessert is simple and takes a minimum of time. Add an orange to gooseberry jam and you will get an extremely healthy and tasty delicacy, indispensable for winter colds and spring vitamin deficiency. The video shows a recipe for a delicious fresh berry dessert made from gooseberries and oranges.

How to make gooseberry jam? You will find step-by-step recipes with photos and videos of this healthy delicacy on our pages - with oranges, lemon, currants. Following our recipes, everyone can prepare several jars of homemade gooseberry jam for the winter without cooking, royal jam (with walnuts) or a simple “five-minute jam” - just mince the berries and mix with sugar. We recommend paying attention to the recipe for royal emerald jam with cherry leaves, as well as a dessert made from black gooseberries. Have delicious berry preparations!