Tsarskoe, Izumrudnoe and other gooseberry jams

Those with a sweet tooth will surely love emerald gooseberry jam. It's also known as "royal" due to its vibrant green color. The jam has a sweet and sour flavor with a rich aroma, and simply melts in the mouth. It doesn't take long to cook (less than an hour), and the finished product is perfect for any tea party, especially on winter evenings.

Popular gooseberry jam recipes

Gooseberries don't require any other ingredients; they have an interesting, multifaceted flavor on their own. Citrus and nuts pair well with the berry. Ingredients are chosen at your discretion. If you have kitchen appliances like a slow cooker or bread maker, these are perfect for preparing this preserve.

Tsar's Jam

The classic method for preparing this preserve involves the simplest ingredients. You can eat the delicacy immediately after it cools.

Ingredients:

• gooseberries – 1 kg;
• 2 glasses of water;
• 1 tsp citric acid;
• cherry leaves - 9-10 pcs.;
• 1.5 kg of granulated sugar.

How to cook:

After harvesting, the berries are sorted: unripe, diseased, and damaged ones are removed and discarded. The remaining berries are poured into a bowl and filled to the top with water, washed for 2-5 minutes, covered with more water, and left for 5-6 hours.

After soaking, the berries are removed from the water and dried a little on paper towels until the surface of the gooseberries is dry.

Melt sugar and water in a saucepan and bring the resulting liquid to a boil. Add the acids, leaves, and berries. Cook for 5 minutes. Then remove the leaves and cool the jam to room temperature.

Return the cooled treat to the heat and bring to a boil. Continue simmering until thickened, about 15-20 minutes. Then turn off the heat and pour the finished product into sterilized jars.

Store jars in a cool place at a temperature no higher than 17-18 degrees Celsius. The shelf life is at least 1 year.

With orange and lemon

Using citrus fruits in the preparation gives the jam a refreshing tartness and a pleasant aroma. You don't have to add both lemon and orange; you can choose just one.

Compound:

• 1 kg gooseberries;
• 1 kg of granulated sugar;
• 2 oranges;
• 1 lemon.

How to cook:

Wash the oranges and lemon and, without peeling them, grind them in a meat grinder or blender until a fruit puree forms.

Wash the gooseberries, cut off the stems, and mince them. Mix the resulting mixture with the citrus fruits and add granulated sugar.

Heat the mixture for 10-15 minutes, then let it simmer for another 10 minutes after it boils. Then stop heating and pour the jam into a clean, dry container.

Gooseberry jam in a slow cooker

Cooking this delicacy in a slow cooker couldn't be easier—no need to worry about the jam burning or spilling. If your slow cooker has a jam-boiling setting, use that; otherwise, select the "stewing" setting.

Ingredients:

• gooseberries - 1 kg;
• granulated sugar – 1 kg;
• 2 glasses of water;
• 10-12 cherry leaves;
• citric acid – 1 tsp;
• ½ tsp vanilla.

How to cook:

After washing, the berries are soaked in cold water for at least 5 hours.

Pour water into the multicooker bowl, add sugar, vanilla, and acid, and drop in the leaves. Close the lid and turn on the heat.

When the syrup boils, remove the cherry leaves, transfer the berries into the liquid, stir again and cook with the lid closed for 15-20 minutes.

Without allowing the liquid to cool, the jam is packaged in a clean container and, after cooling, placed in the refrigerator.

Gooseberry jam in a bread machine

The bread machine produces a richer flavor because the lid doesn't open, trapping all the flavor within the jam. It takes no more than half an hour to prepare.

Compound:

• gooseberries – 1-1.5 kg;
• vanilla sugar – tsp;
• granulated sugar – 4 cups;
• ½ tsp citric acid;
• 50 ml of vodka.

How to cook:

First, wash the berries and blend them, periodically adding sugar and acid. The result should be a liquid berry mixture.

Transfer the mixture to the bread machine, turn on the machine, and close the lid. Continue cooking for 10-15 minutes.

5 minutes before the end, add vodka to the mixture and stir.

The finished product should have a slightly thick consistency, making it easy to spread on bread or buns. The seeds are barely noticeable after grinding. If you want to remove the seeds completely, strain the mixture through a fine sieve after blending. This will catch the seeds.

Gooseberry jam "Emerald" with walnuts

A royal treat is created by adding a few walnuts to the jam. The nuts complement and enhance the berry flavor perfectly.

Compound:

• 2 kg gooseberries;
• 1.5 kg of granulated sugar;
• 400 g walnuts;
• a glass of honey.

How to cook:

The washed berries are sprinkled with sugar and lightly pressed to release the juice. The mixture is left overnight.

The walnuts are lightly chopped and fried in a pan until golden brown. Then, they are sprinkled over the berries and topped with honey.

Place the mixture over low heat and simmer for 10-15 minutes. Pour the hot jam into jars and let it cool at room temperature.

Besides its taste, the jam looks very impressive. It can be served at a festive table or with tea at an everyday dinner.

Gooseberry Jam "Five Minutes"

This quickest method allows you to whip up this delicacy in just minutes. The recipe is very convenient, clear, and simple, and the jam always turns out delicious.

Compound:

• 1 kg gooseberries;
• 1 kg of sugar;
• 1 tsp citric acid.
• 1 glass of water.

How to cook:

In the washed berries, you need to make small punctures with a needle or a toothpick so that the juice can come out of them.

Melt sugar in a saucepan, add water and cook the mixture until thickened.

Place the gooseberries in the syrup and stir. Then bring the mixture to a boil. Turn off the heat and quickly remove the berries. Once the syrup has cooled, repeat the process twice more.

The cooked delicacy is packaged in sterilized jars and stored in a dark place.

Cooking tips

To ensure the preparation turns out perfectly, you need to follow these cooking recommendations:

1. The berry should be ripe and slightly soft to the touch.
2. When cooking the syrup, you need to carefully watch the sugar and not let it burn.
3. Jars with a capacity of 0.5-1 liter are ideal for packaging. They don't take up any space in the refrigerator, and the contents won't stagnate for long.
4. Before pouring the jam, the jars must be sterilized. Sterilization is done over steam or by baking the containers in an oven at a temperature of at least 80 degrees Celsius.

Royal gooseberry jam will be appreciated by all family members and guests. It will become a favorite teatime dessert, and its annual preparation will eventually become a family tradition.