2017-04-27
Hello my dear readers! I sincerely apologize for the long silence. Believe me, there were very good reasons for this! I am very glad to see and hear all of you in the comments, I really need your support. We have cold, completely indecent for this time of year. Usually in April we are spoiled by almost summer heat. Although the harvesting season is still far away, but still today we have gooseberry jam in the program.
My St. Petersburg aunts called their favorite jam in the old, dear manners - “gooseberry”. Cooking this jam turned into a real family event.
Everyone from young to old took part in the many hours of action, and even ancient old women with the strongest nerves. Only they could make jam from ripe gooseberries with walnuts.
Young people, under endless conversations about everything in the world, processed the berries of the precious bottle-green, completely unripe, tart, astringent gooseberries. It is in this form and color that the traditional "royal" jam of emerald color, amazing taste, with a subtle aroma of cherry leaves is obtained from gooseberries. 
The jam was made from “shaggy”, with pubescent gooseberries, which was called “English” (I don’t know the correct name or not, but they called it that way) and small, bright green, fragrant “rootless” - it turned out to be the most " the most "jam.
The meditative process began with a careful sorting of berries from sticking leaves, twigs, debris and malicious forest stink bugs, perfectly camouflaged among green fruits.
Then the "tails" and dry "noses" were removed. It's still fun! Young ladies plucked dry whisks with their nails, older ladies cut off the excess "good" with scissors. Then the kids enthusiastically pierced the smallest fruits with a special device that today would be called a “kitchen gadget” - a wine cork with a lot of sewing needles stuck into its body.
At the same time, someone was brewing a decoction of cherry leaves. The number of leaves per liter of water is about two good handfuls. To make the broth a dense green color, it is boiled for no more than 2-3 minutes (otherwise it turns red!).
A decoction of cherry leaves served as the basis for sugar syrup, which was poured over prepared gooseberries. For only 1 kg of berries, you need to take one and a half kilograms of sugar, but the syrup is not made with all the sugar, but only with some of it. Approximately 500 g of sugar were taken per 700 ml of broth. This amount was poured into 1 kg of gooseberries prepared for making jam.
Prepared berries were placed in ice water for half an hour, then they were thrown back on a sieve, put in a basin and poured with prepared syrup. Since the gooseberries were collected not in buckets, but in buckets, they cooked it very “confusingly” - in four steps.
After the first pouring with syrup, the brew was immediately placed in a basin with ice water so that the berries in the syrup cooled quickly, the water was changed. Until she got cold. After such an execution, the gooseberries were kept in syrup for 5-6 hours.
After the required time, the berries were removed from the syrup, a quarter of the remaining sugar (250 g) was added to it. The syrup was brought to a boil, boiled for 10 minutes, the gooseberries were poured again, the cooling procedure in ice water was repeated and the exposure was repeated again.
This was repeated twice more, each time adding 250 g of sugar to the syrup. The last cooking of the future jam was already made together with the berries before the test for a ball (so that it does not spread on a saucer). Ready gooseberry jam was immediately cooled in a bowl of ice water.
The warmed water was poured under the apple trees (it was believed that after that they would bear fruit perfectly) and replaced with very cold water five or six times. Only in this way, as the aunts said, is it possible to preserve the beautiful bottle color of gooseberries in jam.
Emerald wealth was packaged in sterile dry jars, each with a circle of parchment soaked in vodka. Better yet, alcohol. Covered with sterile lacquered lids, rolled up and stored in a cool place until use.
If you have patience and exactly repeat the technological process, then you will get real emerald or, as it is also called, malachite jam - the biggest pride of the hostess of the Middle Strip, who makes a lot of preparations for the winter. 
You can store this jam even at room temperature!
Comment
Only ripe gooseberries are suitable for cooking - it does not need to be pierced and cut.
Wish
Get ready for the winter! The jam has an absolutely amazing aroma - a mixture of summer and Christmas.
On a note
Lemon and gooseberry jam is made in the same way.
Today, a rare housewife cooks centners of jam for the winter. Many prepare mainly five-minute jams, use various gelling agents to quickly “thicken” the jam. I call such blanks lazy. They have a reason, but still it is worth cooking a couple of jars of royal jam with walnuts from not too ripe (but not green) gooseberries using the old long-playing technology. This jam is also called "royal".
I do not claim the correctness of my recipe in any way. You can find hundreds of options and cooking methods on the Internet. This is my royal jam according to the recipe of the St. Petersburg branch of my mother's family.
For borrowing
For cooking, regular and rhfcysq gooseberries are suitable.
According to this recipe, raspberry and gooseberry jam is excellent.
On a note
Cherry contains little pectin, and in the "company" with gooseberries, you can get absolutely amazing fragrant and thick jam from it
Slowly we reached the end of our meeting today. I gave you the most favorite recipes for jam from gooseberries underestimated by many. Prepare assorted gooseberry jams with any berries that ripen at the same time as it. There will be questions about how to do it more efficiently and better - write, I will answer everyone by all means!
I really love jam. I drink tea without sugar, but always with a spoon, or.
Happy delicious and unusual jams to you, my dear readers!
A big request to all of you - please share the recipes on social networks and please leave your comments. I will be very grateful to you.
I hope I don't disappear for so long again. Health, which has been shaky more than a month ago, is slowly returning to normal. I really want to create and delight you with interesting stories and recipes.
Always yours Irina. 
I continue to introduce you to my favorite artists.
Caro Emerald
Gooseberry is a juicy berry with a pronounced taste and delicate aroma. A lot of different dishes are prepared from it, you can add it to the filling for dumplings, pies, make compotes, smoothies, jelly, jellies, syrups, jams and preserves. Gooseberries go well with other berries and spices.
Delicious gooseberry jam with whole berries is a great way to diversify your menu. In this case, fennel grains and cloves are used for its preparation, as well as vanilla powder, which gives the finished dish a subtle oriental touch. When cooking this dessert, a delicate aroma spreads throughout the room.
Due to the gelling properties of gooseberries, the workpiece has a dense, thick texture. It is easy to apply on bread, it will serve as an excellent filling for pies and buns.
TIME: 14 hours
Light
Servings: 10
Ingredients
Pour purified water into a saucepan and add sugar. 
Put the spices indicated in the ingredients. You can add a few cardamom grains or a cinnamon stick if you like. 
Set the saucepan to a low heat and cook the syrup for 15-17 minutes from the moment of boiling. At the same time, stir constantly to dissolve the sugar grains as much as possible. 
Transfer the previously sorted and washed gooseberries to the boiling liquid. Reduce heat to low and simmer for 10 minutes. 
Helpful Hints:
Gooseberries in themselves are a delight for a gardener living in a harsh climate, and even gooseberry jam, but cooked correctly, royally or royally, and with all sorts of delights - what could be tastier?
Simple Recipes:
This “thorn” comes from Western Europe and North Africa, grows wild in the Caucasus and Transcaucasia, and even wild throughout the middle lane, having escaped from human gardens.
There are many varieties of gooseberries, all kinds of colors, as well as sizes. With time, thorns become less and less on new varieties, there are also completely non-thorny bushes, I myself have two of these growing, and I cook jam from them.
The gooseberry's own taste is very pleasant, refreshing, but there is practically no aroma of its own, and this is a rather big minus, the jam from it practically does not smell of anything.
But this is quite fixable, you can cook gooseberries mixed with another berry with a pronounced aroma, not even in equal proportions, but just a couple of handfuls for the smell, or add let's say a cherry leaf, lemon, orange.
Well, first things first, let's go as usual from simple to complex and we will gradually complicate!
To cook jam, we need a basin, ideally copper, well, or a stainless steel pan with a thick bottom - that's good too! A wooden spoon with a long handle for stirring is convenient because it does not heat up and, of course, patience and time, especially when making real delights, is a painstaking business.
Indeed - the most simple recipe, but nevertheless it will turn out quite tasty!
We sort out the berries, pinch off the spouts and stalks, wash and dry. Each berry needs to be pricked in two or three places with a toothpick, if you want them to retain their shape, but you don’t have to prick, the jam will not become less tasty from this.
In a large wide saucepan with a thick bottom, designed for cooking jam, we fill the berry with sugar and put it away for a day in a cool place, you can put it in the refrigerator.
After a day, we take out the pan and put on slow heating, bring to a boil and remove. We leave to stand on the table for 8-12 hours.
Bring to a boil again, let it cook for literally 5 minutes, remove the foam when cooling. The jam is ready. Pour after complete cooling into dry clean jars, cover with lids and into the cellar.
I’ll tell you a secret - if you pour a couple of handfuls of cherries into this jam, then your guests will rack their brains for a long time wondering what they eat so tasty.
This jam is prepared at once, very quickly and without any tricks. Which is why I love him so much. It's good when the gooseberry hangs on the bushes at your house and you live in the wilderness in an ecologically clean place ... like me.
In order not to bother with washing, I collect berries for this jam from the upper branches, where they are absolutely clean and ripe. And everyone else will have to wash and dry on a towel. Cut off stems and spouts. Wash two store-bought oranges thoroughly with hot water. They don't grow on me either, so mine too!
And then everything is simple - we chop the oranges into the dust in a large bowl of a food processor, cut into large pieces - do not forget to remove the seeds from them, if any. Pour a kilo of gooseberries into the same place along the course of action and a kilo of sugar into the resulting homogeneous mixture. We put on the slowest speed and beat until the sugar is completely dissolved.
In fact, all this happens faster than I wrote the previous paragraph.
Watch the video:
Everything! Ready-made jam without cooking in dry, clean jars under the lids and put in the cellar, or at worst in the refrigerator. Why thin? Because you have to repel the attempts of the whole family on the contents of these jars. And if they try, then there will definitely be nothing left before winter!
Preservation for the winter (excellent proven recipes):
Five minutes, in my understanding, is good when there are a lot of berries on the farm, but there is not enough sugar or it's a pity. Well, or who loves sour. This is how my mother cooks, with age her sugar has become rather high.
Wash the berries, dry on a towel, remove the ponytails and spouts.
Put the berries in a saucepan and cover with sugar. Put in the refrigerator for a day.
Repeat the following operation three times - put the pan on low heat and bring to a boil, let it boil for 5 minutes. Let cool completely and repeat.
After the third boil, immediately pour into dry sterilized jars and roll up. Cool upside down, store in the cellar.
Bon Appetit!
Many Internet “experts” call emerald gooseberry jam royal. But let me assure you, dear readers, it was not even close to the royal one. In the royal there is one utterly labor-intensive operation, which I will tell you about in the next recipe, but for now, emerald jam!
Cooking:
The color will match the name, the taste is wonderful and unusual!
Preparations for the winter (a variety of tasty and simple recipes):
Well, here we are with you, readers, to jam, which is jam for all jams! People call it differently, royal or royal. The essence of this does not change, you can safely serve it to the table of all sorts of privileged persons there. And then only on holidays, because a serious amount of work has been invested in it.
In my family, it has long been brewed from gooseberries of any color except green. Personally, I prefer deep purple. Then the jam turns out to be a deep cherry color.
Its recipe, surprisingly, copies the previous one - emerald jam, but the taste is completely different!
Because half a glass of walnuts, crushed into pieces a little smaller than a berry, is also involved in it, and where these nuts are placed.
The most difficult and time-consuming action is to cut off the nose of each berry, pull out the seeds with a hairpin and insert a nut inside!
And so the proportions and preparation are absolutely the same, but the result is stunning! Serve on the table only for a friendly soulful tea party, where, over a glass of fragrant tea, friends will appreciate and savor every drop, every small barrel with cherry nectar and a small nut inside!
And finally, a simple recipe, you get jam or jam. Great in winter for a piece of bread with tea or for a rich braid, you know such an open large pie with jam on top, covered with an intricate lattice.
Cooking:
Wash the berries, dry and remove the spouts with legs.
Turn through a meat grinder and cover with sugar.
Boil over low heat for about half an hour.
Cool and cold spread in jars. Store in cellar or refrigerator.
It turns out an excellent preparation - you can really eat right immediately after squeezing the jam. But save a couple of these desserts to enjoy the taste of summer on a winter day.
Happy tea!
In custody advice and secret .
Well, perhaps, that's all about gooseberry jam. Do not be afraid to experiment, you can try adding a little lemon with a peel or a few mint leaves to the jam, the aroma will immediately appear. Dream and dare, everything is in your hands.
Berries of a black gooseberry are considered useful and in some ways even unique. They are even healthier than blackcurrants. And compared to ordinary gooseberries, they contain 2-4 times more vitamin C. In order for a healthy berry to please you all winter, cook jam from black gooseberries.
Black gooseberry jam is tasty and fragrant
As with any blanks, for gooseberry jam, you need to rinse the jars and lids. Jars can be sterilized in a hot oven or in boiling water, lids can also be boiled for 2-3 minutes.
Gooseberries for jam choose elastic, slightly immature, with a strong skin. The berries are cleaned and washed, if the gooseberries are dirty - twice.
For washed berries, it is advisable to cut off the tails and the edge of the lower part, then remove the bone with a knife, pin or hairpin. So the jam will be even tastier. It is recommended to dry gooseberries before cooking. You can pierce the berries with a toothpick so that they do not burst during cooking.
The simplest recipe is not jam in the full sense of the word, but rather, just gooseberries with sugar without heat treatment. The berries are washed, dried, then ground in a blender or mashed with a crush for mashed potatoes. Sugar is added - 500 grams per 1 kg of berries. The mass is mixed with sugar, laid out in jars and stored in the refrigerator. If you are worried about the safety of jars or want to store them in the pantry, boil gooseberries with sugar for 5-7 minutes.
Some chefs believe that gooseberries do not secrete juice well and recommend adding water to the jam. For better juice extraction, it is recommended to mix gooseberries with sugar in advance in the proportion of 1 kg of berries per 1 kg of sugar and leave overnight in the refrigerator. After the berry gives juice, 200 grams of water is added to the gooseberries with sugar, brought to a boil and stirred. After boiling, cook for 5 minutes on low heat, then cool and boil again and cook for 5 minutes. Then you need to cool again and after the mixture boils for the third time, it is poured into jars and rolled up. Stored in a cool place in winter. During cooking, you can add a sprig of mint or lemon balm to the water for flavor. Like apricots, gooseberries contain pectin, thanks to which the jam hardens without additional thickeners.
Source: Depositphotos
Gooseberries combine interestingly with other flavors. For example, you can make gooseberry jam with nuts.
You will need:
Instead of walnuts, you can take hazelnuts or pine nuts.
How to cook:
Gooseberries go well with citrus fruits. For jam with orange, you need 1.5 kg of gooseberries, 2 oranges and 1.5 kg of sugar.
How to cook:
Ingredients:
1. The preparation of gooseberry jam must be approached responsibly. To begin with, we will choose the dishes in which we will cook the dessert. First, the dishes should be quite spacious. As for the material, it can be copper, steel, aluminum, and enamelled. Our grandmothers preferred copper basins, which, like relics, were passed down from generation to generation. Copper utensils were expensive, but they had special properties: durability and thermal conductivity. Jam in such a dish was evenly heated and never burned. The main thing is to wash the basin thoroughly with soap and water before each use and do not store the finished jam in it for a long time. What kind of dishes you choose is purely your decision.
3. We fill the berry in the basin with the required amount of granulated sugar.
4. Add filtered water to the gooseberries. Now let all the ingredients in the bowl brew (about an hour).
5. During this time, most of the granulated sugar will dissolve in water. In addition, the gooseberry will give its juice.
6. Pyatiminutka gooseberry jam traditionally cook in 3 sets of 5 minutes each. We send the basin to the stove for the first time and bring to a boil over medium heat, stirring constantly. After boiling, reduce the fire to the smallest and cook the jam for exactly 5 minutes. Remove from stove and let cool at room temperature.
7. When the jam boils, foam begins to actively form on its surface. It must be removed, as these are debris and oxygen bubbles that contribute to the rapid souring of the product. After removing the foam, in the end we get a clear syrup with a bright berry aroma and taste that does not change over time.
8. We send the cooled jam to the stove a second time and repeat the process. After boiling, cook for exactly 5 minutes. Foam this time may not be. But if it does, we shoot it. The second time, the jam noticeably boils down. We remove the almost ready dessert and leave to cool.
9. And the third time we set the jam to boil, repeating the cooking process of the first and second times. The amount of goodies has noticeably decreased.
10. Pre-prepare a glass container for jam. Banks must be sterilized, and metal lids boiled. Be sure to pour the finished jam into hot dry jars.
11. Quick gooseberry jam immediately cork the lids with a special key or manually if these are screw caps. We turn the containers upside down and cover well in order to retain heat longer, thereby increasing the shelf life.
12. At least a day later, we open the jars, turn them over and put them in a storage cabinet.
13. Red gooseberry jam with cherry leaves is ready! Cooking such a delicacy has a number of advantages. Firstly, there is no need to stand at the hot stove for a long time, which is important for any housewife. Secondly, making such a jam is easy and simple, even an inexperienced cook can handle it. Thirdly, it is perfect for filling pies or as a topping for pancakes and other baked goods. Well, and most importantly, gooseberry jam turns out to be very tasty and fragrant with a slight cherry tint. Bon Appetit!
