Gooseberries have been one of the favorite berries of Russians since time immemorial. Only recently it became known that it helps to remove radiation from the body, effectively fights the aging process, and is an excellent tool for the prevention of cancer. It also contains many vitamins, as well as calcium and potassium.

There are a lot of recipes for gooseberry jam. But there are a few basic rules that apply to all cooking methods:

1. Thoroughly rinse and sort through all the berries, sorting out the crumpled ones, with rotten barrels, affected by powdery mildew.

2. Trim the ponytails.

3. As a rule, all recipes for gooseberry jam are similar in the way they are prepared: boil for a short time, remove from the stove, cool, boil again, cool (there may be more steps).

4. Try to remove the foam with a slotted spoon, as unauthorized debris may come from above.

We will not write the phrase “mine, sort out, cut off the tails” in each recipe. We look forward to your responsibility.

Tsar’s gooseberry jam, which Stalin loved

Detailed recipe:

It will take 1 kg of gooseberries, 1.5 kg of sugar and walnuts 150-200 grams.

We thoroughly wash the berries, relieving them of tails. Slightly cut the skin and squeeze out the contents. It is advisable to rub this gooseberry mass through a sieve to get rid of the seeds (they are too dense).

We add sugar to the resulting mass and send it to the stove, to a water bath. Heat the puree until all the sugar has dissolved.

At this time, carefully pack the neatly chopped pieces of walnuts into the remaining skins. Dip the “stuffed” gooseberries into the prepared puree, put on the stove and bring to a boil for five minutes. We shoot, we cool. We repeat the procedure 4-5 more times. Gooseberries with nuts become almost translucent, and the jam acquires an emerald color. If you take a red variety of gooseberries, then the jam will be a very rich amber color.

Gooseberry jam Vzumrudnoe

Some call this recipe also “royal”, but it does not use walnuts.

You will only need a green variety of gooseberries 1 kg, sugar 1 kg, water 1.5 cups.

Berries are better to take larger, dense, strong. Prick. Boil water with sugar, pour berries with boiling syrup, leave for 5 hours. Drain the syrup again, boil, again pour the berries with boiling syrup. After five hours, boil the jam already with berries for 10-15 minutes. Pour hot into jars.

Gooseberry with orange

You will need gooseberries 900 grams, sugar 1.2 kg, orange – 2 pieces.

We take out the seeds from the orange, twist them together with the zest and gooseberries in a blender or pass through a meat grinder. Then we stir this mass with sugar, put on fire, boil for 7-10 minutes. Set aside for 5-6 hours. Boil again for 7-10 minutes. We pour into banks. Very tasty jam with citrus aroma.

And you can not cook this fragrant mass. Just divide into jars and freeze. In winter, such gooseberry sherbet will become a real vitamin bomb.

Gooseberry with cherry leaves

It will take 1 kg of gooseberries, 1.2 kg of sugar, 1.5 cups of water, 20-25 cherry leaves.

We pierce the gooseberries with a needle or a toothpick and pour the required volume of water. We insist 8-9 hours. We drain the water from under the gooseberries, put cherry leaves and sugar in it, bring to a boil. We take out the leaves, filter the syrup, let it cool. Bring the syrup to a boil again, lay the berries, bring to a boil over high heat. Remove from stove, cool. Then boil for another 10 minutes and pour into jars. It turns out a very beautiful jam with a cherry flavor.

Gooseberry jam on fructose

It will take 1 kg of gooseberries, 1 kg of fructose.

Pierce each berry with a fork to let the juice flow, cover with fructose for 2 hours, then add 50 ml of boiling water for each 1 kg of berries, put on the slowest fire, bring to a boil and cook for 10 minutes. Turn off, cool, covered with paper (so that excess water evaporates). Then repeat the process three times. Pour into sterile jars, close. You can store at room temperature.

Classic gooseberry jam

It will take 1 kg of gooseberries, 1 kg of sugar, half a glass of water.

If you want the berries to remain whole, pierce them before cooking.

Pour the berries with water and let it boil, add sugar, stir and boil for half an hour. Turn off the heat and insist 2-3 hours, boil again for another half an hour. Pour into a jar, twist.

Gooseberry jam five minutes

It will take 900 grams of gooseberries, 1-1.1 kg of sugar.

A simplified version of the classic recipe. In order not to cook gooseberries for so long, you need to soak them overnight. Cut off the tails, pour the berries two glasses of water for 8-9 hours.

In the morning, mix with sugar, boil for five minutes at maximum heat. Pour into banks.