Royal gooseberry jam: 9 step-by-step recipes for cooking for the winter with a photo

If the hostess has the patience and desire to pamper her family, she will choose several recipes for gooseberry jam, called royal: with currants, lemon, kiwi. Gooseberries contain a lot of natural gelling agent, so you do not need to add pectin. And the color of the treat can be either emerald green or deep red. Cherry leaves, walnuts, citrus fruits are often added to the berries.

Why is jam called royal

This jam was a favorite of Empress Catherine II. One day, getting up early in the morning, she sat down at her desk to attend to matters of national importance.I accidentally looked out the window and saw an elderly woman running around the yard for a chicken. She asked the valet who she was. He replied that the old woman comes to her grandson - a cook in the royal kitchen. He treated the grandmother to a bird.

Taking pity on the old woman, the queen ordered that she be given a beaten chicken every day. The elderly woman really wanted to do something nice for the empress, so she came up with an unexpected gift: she passed gooseberry jam through her grandson - with clear juice and gem-like berries.

The Empress appreciated the taste of the jam. They began to call him royal a little later.

Features of cooking royal gooseberry jam for the winter

With a few recommendations, this dessert will delight the whole family:

1. Use enamelware. If there is none, you can take stainless steel dishes.
2. Jars must be sterilized so that the dessert does not become moldy and sour. Pour jam into dry jars.
3. In the process of boiling, you need to remove the foam.
4. It is best to use a wooden or plastic spatula for stirring.
5. The cooking time indicated in the recipe must be respected. But after its completion, do not forget to check the dish for readiness - perhaps there was not enough time. To test the dessert for readiness, pour a drop of jam on a plate: if it does not spread, you're done.

Requirements for the main ingredients

For royal jam, selected, large gooseberries are needed.

Don't choose overripe gooseberries, because during cooking the fruits will boil and lose their shape.

If you intend to take gooseberries from your own garden plot, you need to collect it two weeks before it is fully ripe.If the berries are purchased, you should pay attention to their appearance: red ones are already overripe, they will not work; need bright green, firm to the touch.

Wash the selected berries and put them in a colander to drain the water. Then remove the ponytails with a knife or nail scissors. It is not recommended to tear off, so as not to violate the integrity of the skin.

Immediately before cooking, it is better to pierce each berry a couple of times - so it will be sufficiently saturated with syrup, become juicy and hold its shape.

How to cook emerald gooseberry jam at home?

We offer several options for cooking dessert.

Classic cherry leaf recipe

Thanks to the cherry, the dessert will have a special flavor, and you can achieve an unusual green tint.

Take:

• kilogram fruit;
• a handful of cherry leaves (for soaking);
• 2 tbsp. water;
• 1.5 kg of granulated sugar.

Preparing jam like this:

1. Select the densest berries. Make a small incision at the stem, select the seeds. Wash the gooseberries and drain the excess liquid.
2. Put the berries in a bowl, shift with layers of cherries. They must stand for six hours.
3. Drain the liquid into a separate saucepan (you will need it for the syrup). The berries must be dried. Throw away the leaves.
4. Syrup is boiled with sugar. Boil the liquid, stir the sugar until it dissolves.
5. Put the berries into the boiling syrup. Remove from heat for three or four hours, so that the fruits have time to soak in the syrup.
6. Start boiling the jam again. When it boils, note the time: you need to cook for five minutes, turn off the gas and leave to cool and soak. Do this three or four times for 5 minutes.

Vodka variant

Take:

• 1 kg gooseberries;
• 100g leaves;
• a kilo of sugar;
• teaspoon of citric acid;
• 5 tbsp. water;
• 50ml vodka;
• ½ tsp vanilla.

Cooking:

1. Remove the seeds from the berries and pour water for six hours, then put in a colander.
2. Pour the required amount of water into the pan, add lemon and leaves. When it boils, wait five minutes and turn it off.
3. Take out the leaves, add sugar. Stir and boil.
4. When the sugar is completely dissolved, pour in the vodka and pour in the vanillin. Pour the berries with this syrup, wait a third of an hour. Cook for about 10 minutes.

With walnuts

Dessert will acquire an unusual taste with the addition of nuts. It is desirable to select berries larger and greener.

You will need:

• kg of berries;
• 1.5 kg of granulated sugar;
• a handful of nuts.

Preparing jam like this:

1. Wash the fruits and cut at the stalk. Remove the center, rub it through a sieve, discarding the seeds.
2. Put the resulting puree into a small saucepan, then put it into a larger pot with hot water. Pour sugar into it and heat it in a bath. After dissolving the sugar mass, the gas can be turned off. The syrup is ready.
3. In the shell of each gooseberry place a piece of walnut. Put the fruits in syrup. Boil in several steps. It is necessary that the jam boil, boil for five minutes.Then turn off the fire and let it cool down and eat. It is better to make three or four boils to make an emerald delicious dessert.

Easy no-boil recipe

Delicious jam is made without cooking. The secret is simple: you need to twist the gooseberries in a meat grinder and mix it well with sugar. Wait a few hours until the sugar is completely dispersed. Stir occasionally.

When everything is ready, transfer to jars and roll up the lids.

With lemon and orange

You can make not only tasty, but also very he althy jam without heat treatment, that is, in a cold way.

In winter and dank autumn, a couple of spoons of this potion can protect against colds. And the whole secret is in the combination of gooseberries with citruses (you can use one if you wish), because the body is saturated with vitamin C.

For cooking we take:

• kg of gooseberries (any variety will do);
• a kilo of sugar;
• one each of orange and lemon (you can take two pieces of one thing).

Cooking steps:

1. Wash all the berries, cut off the tails.
2. Twist the fruits in a blender bowl or in a meat grinder.
3. Pour boiling water over the citruses and cut into pieces together with the peel, which also need to be ground.
4. Mixes - berry and citrus - are mixed with the addition of granulated sugar.

In this form, the resulting mass can be frozen in special containers or bags for making ice.

You can do it differently. Leave the mixture on the table for 5-6 hours, stirring occasionally to dissolve the sugar.If there is no time to wait, you can heat the saucepan a little, just so that the mixture does not boil, and stir for about a third of an hour. This will melt the sugar much faster.

Pour the mixture into half-liter jars and roll up. To make it more reliable, you can pour a spoonful of sugar on top of the product, and then close it.

Keep in the refrigerator or basement out of direct sunlight.

With currants

If you add currant fruits to dessert, you get a beautiful shade. And in order to preserve the emerald color of the gooseberry, it is better to take its white appearance.

Take:

• 1 kg gooseberries;
• 300 g currant berries;
• 1.8 kg of granulated sugar;
• 250 ml of water.

Gooseberries should be washed and cut off the tails. Wash the currants too and put them in a sieve to drain the water.

Make syrup from water and sugar: boil it until sugar melts.

Put all the berries in here. Let it boil and boil for 5 minutes. Let cool for 6 hours and boil the same amount again.

With kiwi

Kiwi will not only add an extra green tint to the jam, but also add an interesting sourness.

Required products:

• 1.5 kg gooseberries;
• 4 pieces of kiwi;
• 2 kg of sugar.

You need to cook like this:

1. Kiwi peeled. Wash the gooseberries, sort them out, cut off all the branches.
2. Twist kiwi and gooseberries together. Add sugar to the mass in a saucepan, mix everything. Put on a small fire and cook until all the inclusions of crystals have melted.
3. Stir constantly, collect the foam and wait for the mass to thicken. In time it will take about 40 minutes. When it cools, the jam will be even thicker.

With orange

Gooseberry jam with orange turns emerald green with a hint of red. To prepare it, you need to twist a kilogram of berries with orange pulp. Pour the resulting puree with a kilogram of sugar and add the grated zest. Put on a small fire. When it boils, boil for several minutes, stirring, turn off the heat and leave on the stove for 15-20 minutes.

From red gooseberries

Dessert is prepared in just an hour, taking into account the preparatory process. A kilogram of berries yields approximately 2.5 liters of delicious treats.

Take:

• 1 kg gooseberries;
• 0.5L of water;
• 1 kg of sugar.

First you need to wash the berries, remove the stalks and ponytails. Put in a saucepan with a thicker bottom. Pour in water and turn on the fire strongly. After boiling, detect one minute, reduce heat and simmer until the berries are soft. It will take no more than a quarter of an hour.

Pour in sugar and wait until the jam boils again. Remove the formed foam and cook for another 15 minutes. The readiness of jam is easy to determine: dip a spoon into it and put it in the freezer for 5 seconds. Then run your finger across the spoon. If the film is wrinkled, the jam can be turned off. If not, boil for a few more minutes and check in the same way.

Rules for storing royal treats

Jars of gooseberry jam put in a cool place. Usually this is a cellar where the temperature does not rise above + 3-5 degrees. If the delicacy is simply closed with plastic lids, then the containers should be put in the refrigerator.

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