Signs and superstitions 

Gooseberry jam halves with lemon. Rolled gooseberry and lemon recipe. Gooseberries with lemon: jam, drinks, desserts. Video on how to make delicious gooseberry jam

Hello friends!

Now the time has come to talk to us again about one rather amazing delicacy. It can truly be considered a royal treat, because it looks very cool, and it looks like an emerald. And what a taste, it’s simply fantastic. All these descriptions characterize gooseberry jam. Which I propose to cook today.

I won’t say that you need to have some kind of super abilities so that such preparations for the winter do not upset you, but nevertheless without detailed descriptions there's no way around it. Because there are quite a lot of recipes. I suggest taking the most best options from my collection. Feel free to choose any recipe you like and create for your health.

I would like to note that the cooking technology for gooseberry jam can be completely different. This may be an option that involves cooking the delicacy in several batches; there are recipes without cooking. And of course, various kinds of assorted dishes, where various fruits and other berries are added to the composition. For example, it could be red or black currants, raspberries, peaches, oranges, kiwi, etc. Therefore, the color will ultimately depend on many components; it can be from amber-golden to pale and bright light green.

But, for the majority, of course, everyone’s favorite color is emerald, and such jam is made without any additives or thickeners, such as gelatin or pectin. Although, if you wish, you can add more to make the consistency even thicker. As you might have guessed, only green ripe berries are taken.

Many people prefer to cook until dark; of course, only black or red gooseberries can give such a shade. And such a recipe is rightfully called imperial.

Well, let's start, friends, as usual, according to tradition, with classic recipe. Using this technology, the jam turns out to be jelly-like, but you can also make it a little liquid, depending on how much time you spend preparing it.

From history. This delicacy appeared not so long ago during the time of Catherine the Great; until that moment in Russia, gooseberries were consumed exclusively raw and were not cooked.

Probably any housewife, even if she is just starting out or already an avid one, dreams that the process of preparing any culinary masterpiece was simple and timely. The royal recipe says that such a magnificent emerald gooseberry jam can be prepared with two in different ways, the first most accessible one, will be outlined right now. And the second one is a little more complicated, but it is more interesting - with cherry leaves, you will see later in the note.

I would like to note that this is exactly the dessert you will get from green berries; other varieties, such as red or black fruits, will not be suitable; they will also make a tasty treat, but they will not show the desired shade in the jar.

We will need:

  • green gooseberries - 2 kg
  • lemon juice - 1 tsp
  • sugar - 2 kg
  • water - 800 ml

Stages:

1. Sort out the berries from debris and remove the tails using kitchen scissors or carefully tear them off with your hands. Yes, it's a lot of work, but as they say, it's worth it. It's actually fun to play with these balls, which always remind me of the shape of a watermelon.

Interesting! You are aware that gooseberries are related to kiwi. Can you imagine, that’s why it somehow reminded me of this fruit. Who would have thought.

After removing the dried perianth, rinse the berry under the tap. In principle, this procedure can be done at the beginning. Wash off all germs and bugs, as well as remove unnecessary sticks or twigs that accidentally got in.


2. Next, according to the plan, sterilize glass containers with a nominal value of 0.5 or 1 liter, do not take any more, this is not advisable. Nobody makes such preparations in 3 liter bottles. Besides, it's not convenient. Because it’s more convenient to store a small jar, and anyway, I took it out, ate it, and went back to the cellar for a new treat.

In a small deep container, preferably a thick-bottomed pan or an enamel basin, pour in drinking water and bring it to bubbles. Pour in lemon juice and green fruits, cook for about 15 minutes over low heat from the moment it boils. Stir frequently to prevent anything from sticking to the sides of the pan.

Note! Lemon juice acts as a preservative and helps prevent the berries from turning sour and moldy. Plus, it will perfectly help fix the resulting color, which is no less important.


3. Next you have to add granulated sugar. Since the fruits are not very sour, the proportions of sugar will, as always, be the most common, that is, 1 to 1. Stir and cook in sugar syrup another 10 minutes.


4. You will see that the jam will begin to acquire the consistency you need and, of course, the shade. You can cook a little longer, but do not forget to stir with a wooden spoon so that nothing sticks. And keep in mind that after cooling, the delicacy will become even thicker. So, don’t overcook it, 30-40 minutes at most.


While hot, pour the aromatic treat into clean, sterile jars, which you first wash with baking soda and then hold over steam. Or use another method that you know, such as in the oven or microwave.

The lids are also thoroughly boiled in water for 10-15 minutes, and then put them on the jars and roll them up as tightly as possible with a special key. Let cool completely to room temperature. And then take it to an insulated balcony, or somewhere cool. I wish you good luck!

Gooseberry jam with orange and lemon - an awesome recipe without cooking

Who doesn’t like getting a jar of vitamins in the middle of winter? It is imperative to make such preparations, all because the jam is obtained using this cooking method alive, it is prepared in a cold way. Do you think this is how and how this is possible. Yes, just like with, you can quickly and easily make such preparations, that is, keep the berries fresh. And most importantly, they will not undergo heat treatment.


Honestly, this recipe should be one of your favorites. cookbook. After all, it is or belongs to the category of healthy and wholesome food. Moreover, when there is a blizzard outside and colds are on the way, a couple of spoons of such a powerful “potion” will become your reliable assistant.

And all because, in addition to gooseberries, we will use fruits such as lemon and orange. You can get by with just one citrus fruit. But, if you combine these two ingredients at once, it will be absolutely great. Because charge your body with vitamin C for long time, and this will indicate that your immunity is not afraid of any epidemics. So take care in advance, and in general, eating such food is a pleasure! So, what are you waiting for, go ahead and sing.

We will need:

  • gooseberries (any variety) – 1 kg
  • sugar - 1 kg
  • orange - 1 pc.
  • lemon - 1 pc.
  • or you can take 2 oranges or 2 lemons


Stages:

1. Ripe and juicy, preferably choose fleshy ones, wash in water. Then remove the black nose from each specimen. If this is not done right away, then specks will appear to float in the finished dish. Appearance will definitely be ruined.


2. Now place the prepared fruits for further work in a blender bowl or meat grinder compartment. Twist or grind into a homogeneous liquid mass. This is the unearthly beauty that came out.


3. Orange and lemon, or one ingredient, it is not necessary to take two of them at once, pour boiling water over them and cut into pieces along with the peel. Pass the slices through a meat grinder or chop with a blender.


4. Mix the citrus mixture with the berries and add granulated sugar to everything. Stir.

Wow! In this form, the berries can be frozen; for this, use special plastic containers or freezing bags for ice. The result is a treat in the form of pureed berries with sugar, rich in ascorbic acid.


5. Now leave on the table for 5-6 hours, during which time stir several times. Do this until the sugar grains are completely dissolved. If you want to speed up the process, heat the saucepan to 6 degrees, but not to a boil, and stir for 20 minutes, this way the sugar will dissolve almost immediately.

Take half-liter jars and roll them under a metal lid. To be safe, you can put a spoonful of sugar on top of the jam, and only then close the jar. Store in a cellar or preferably in the refrigerator, the main thing is that sun rays didn't arrive. Happy discoveries, friends!


Five-minute gooseberry recipe - the simplest recipe

There is nothing better than making all sorts of goodies for your loved ones. And what exactly is the problem, because you can make such jam at home in literally 5 minutes. And today you can taste it while drinking tea, for example, spreading it on crispy bread. Or maybe fry a dozen, ah-ha, decide for yourself.

I like this recipe for its accessibility; I generally cook any berries this way. Moreover, I do not add any flavorings or preservatives, the water in the ingredients will do its job, it will help the mass turn into a jelly-like consistency. The one you will fall in love with the first time. I don’t know how to explain this, but it’s as if magic is happening, although no special actions are performed here.

We will need:

  • gooseberries - 4 tbsp.
  • water - 0.5 tbsp.
  • sugar - 4 tbsp.

Stages:



3. By the way, before I forget, sterilize the jars, I like to keep them over steam. I used a container with holes that came with my multicooker. Boil the lids.


4. So, as soon as the berries boil, add granulated sugar and stir. Simmer on the fire for about 5-15 minutes, and then turn off and remove from the stove. Pack into glass bottles and secure with twist or nylon caps. Store in a cool, but frost-free place.

Cool! It is this cooking technology that gives a very cool consistency, resembles jelly in structure, and it also does not come out liquid. I recommend doing it!

Be sure to prepare or, using this method. You will be completely pleasantly shocked by this ruby ​​color.


Thick gooseberry jam for the winter with whole berries

Dear subscribers, I am sharing with you another original and wonderful option. I attribute it to recipes - everything is brilliantly simple. It turns out something like jam, but only better, because in confiture the berries are always ground, but here you are supposed to crush them, but only one part, and leave the other intact.


Plus, take red berries, because they perfectly hold the very desired ball shape. Plus, the zhelfix will act as a thickener, and for a piquancy, take and add cinnamon. It will turn out above all praise, read and remember faster.

Just a note. From this amount of products you will get 3 full jars of 0.5 liters each.

We will need:

  • gooseberries – 1000 g
  • sugar - 1000 g
  • Zhelfix - sachet about 20 g
  • cinnamon optional - 2 tsp


Stages:

1. Before you begin, please complete the following steps. Wash the gooseberries and remove the dry stem at the ends. This is easy to do with regular kitchen scissors. When you do this, be careful, those berries that are smaller or slightly crushed, put them in a separate bowl. Puree them using an electric immersion mixer.


2. Once the porridge-like mass is ready, add non-crushed fruits to it, I think you already understood everything yourself, how cool it will look in a jar, you can already notice the dense consistency. Place an iron bowl on the stove and set the heat to low.


3. Before the mixture boils, be careful and stir so that the puree does not burn to the walls of the dish. Meanwhile, mix sugar (2 tbsp) in a glass with a thickener in the form of gelfix.


4. And then mix with berry jam, but so that no clots form. Bring the mixture to active boiling. After that, add the remaining sand and cinnamon.

Wow! Can you imagine what a fabulous addition, cinnamon and gooseberries, that will make this dish even tastier, fantastically savory and beautiful!


5. Cook for 3 minutes after boiling. It turns out that as soon as the sugar grains dissolve, turn it off immediately. Take a glass container and pour this delicious treat into them. Cover with lids and seal tightly.

Please note that the dishes must be clean. Then turn the jars upside down and put them in a fur coat, let them cool and after 24 hours put them in the cellar for storage.


Royal or emerald gooseberry jam

Well, well, again we are on the threshold of the most popular recipe, which should not only please you, but also slightly upset you. The fact is that this dessert is eaten in 5 minutes, imagine, as soon as you open the jar, it’s already gone.

We will need:

  • green gooseberries - 0.5 kg
  • sugar - 0.7 kg
  • cherry leaves
  • water - 50 ml
  • cherry tree leaves - twig

Stages:

1. Make a detailed selection of green fruits. Even slightly unripe berries will do. Rinse them and trim the ends. Then take sharp sticks, something similar and reminiscent of a wooden toothpick. And pierce each element so that the gooseberries do not shrink during cooking, and also so that the fruits do not burst when the temperature reaches a high temperature.


2. While the gooseberry is enjoying the water treatments, in the meantime, make a sweet syrup. Combine sugar (350 g) and water in a saucepan and boil the liquid. Then pour it over the berries. And plus put a sprig of cherry on top, you can pick it off and throw in the leaves. Bring to a boil and cook for 6 minutes. Then cool and leave overnight.


3. In the morning, using a slotted spoon, remove the berries into another container, and add the remaining 350 g of granulated sugar into the syrup and boil for 5-6 minutes. Then add the boiled berries again and let it simmer for a couple of minutes until the liquid becomes clear. Cool to room temperature and then boil again for 15 minutes. This turns out to be 3 passes.


4. Pour the still hot delicacy into jars and cover with lids, sign the date of production and store in the refrigerator or pantry. Don't forget to leave it in a cup to taste the product. Bon appetit!


Recipe for green gooseberry jam through a meat grinder

This option is economical, all because it uses gelfix, so the proportions of sugar will be half as much. This is very cool because it is more useful. If you're chasing healthy eating, then choose this miracle without hesitation.

We will need:

  • gooseberries (can be frozen) - 0.5 kg
  • zhelfix - 0.5 sachet (read the instructions on the package)
  • sugar - 250 g


Stages:

1. Take unripe green gooseberry and wash it in running water. Grind in a meat grinder into a raw porridge. The color and taste resembles kiwi and banana jam.


2. Mix a bag of jellyfix with two tablespoons of sugar; half a pack is enough for half a kilo of berries. Stir and puree.


3. Place on the fire and bring to a boil. Stir gently so that the gelfix dissolves, and the sugar will help it distribute more quickly throughout the mass. Wait for the jam to boil and voila, add the remaining 250 g of granulated sugar and cook after boiling for 3 minutes, skimming off the foam with a spoon.

The mixture will become a little runny and the jam will thicken when it cools completely.


4. Transfer the hot food into a container and eat for your health, or you can roll it into jars under an iron or nylon lid.


This jam has a sweet and slightly sour taste; on a spoon it looks like marmalade.


How to make royal jam with cherry leaves and gooseberries

This jam turns out like amber, its attractive appearance will smite anyone. What an aroma and taste! Super! You need to see this in reality and try it with a big spoon). This step by step video The instructions will help you understand everything and not make mistakes during the cooking process.

Be sure to look carefully, and then begin the process of witchcraft.

Delicious gooseberry jam for the winter (royal recipe with walnuts)

I’ll say right away that this option is not easy, you will have to be patient and persevering. Although, if you take a minimum of ingredients, the time will pass unnoticed and you won’t be the least bit tired of the work. After all, such activities should only bring joy. And the end result is delight.

And in general, the very name with walnut already implies that it is delicious. But none of the guests will even know that it is in this delicacy, all because it can be hidden inside the berries. See below for how to do this.

By the way, you can replace it with almonds, but I haven’t tried that.

We will need:

  • gooseberries – 1 kg
  • walnut – 110 g
  • sugar - 1 kg
  • water - 500 ml
  • star anise - 1 pc.

Stages:

1. Soak the gooseberries in a basin so that all specks and dirt are washed off. Shake in a colander to drain excess moisture into the sink. Then you will need to remove the dark, dry ponytails with scissors. But what lies ahead is painstaking work. You will need to carefully extract the pulp from each berry, being careful not to damage it.

Nothing difficult! To do this beautifully, you need to make a cut in each berry with a knife; if you cut it too short, it will not be convenient to squeeze out the core from the opposite side. In any case, get used to it.


2. Walnuts peel off the hard shell and chop into small pieces. Will be needed in in this case only nucleoli.


3. Now all that remains is to stuff each berry element, look how cute and tempting the fruits look.


4. Pour into the container in which you will cook drinking water and add sugar. Stir and boil to create a sweet syrup. You need to ensure that the grains all dissolve immediately. And only after that bring in the preparations. Leave it to marinate in this form for 10-12 hours, that is, it is better to do it overnight.

And then in the morning add star anise, this is optional and cook for 5-10 minutes after active bubbling. Let it cool to room temperature (that is, about 4 hours), then boil again and do this 3-4 times.


5. Next, as always, pour everything hot into sterile jars, screw on self-tightening iron lids and throw on a sheet or blanket so that the jam cools gradually. Store in a cool place and where it is dark.


And for the laziest, by the way, there is an option with nuts, but they are simply added to the cup, and not to each berry, and are also boiled in 3-4 batches for 5 minutes after boiling. Enjoy it for your health. It turns out delicious too!


Seedless gooseberry and currant jam

This dish is quite unusual and at the same time piquant: if you combine two berries at once, you can take red or black currants. The result is a duet that will please both a child and an adult.

Let such a wonder appear in your home right now, learn to surprise your beloved household members.

We will need:

  • black or red currants + gooseberries in any ratio - 300 g
  • granulated sugar - 300 g
  • water - 0.5 tbsp.
  • mint sprig

Stages:

1. Sort the fruits, inspect for moldy and rotten berries. Delete the ones you don't need. Rinse and tear off the “spout” of the gooseberry on both sides.


2. Then grind all the fruits in a deep blender cup, so the knives will also grind the seeds, and not a trace will remain of them. You can, if you approach the matter so fundamentally, grind this mass through a strainer and squeeze it out, then you probably won’t see any seeds.


3. After the puree is obtained, add granulated sugar immediately. If you have time, stir and let stand for 2 hours to release the juice.

Then place on the stove, add water and simmer until the grains are completely dissolved over medium heat. Then boil for another 5-10 minutes. Next, leave to stand for 5-6 hours, then repeat the procedure (bring to a boil and cook for 10 minutes) and add a sprig of mint for an unexpected refreshing taste.


4. You will get jam that is ready for use. You can pour it into a vase and eat it, or roll it up in a jar for the winter under a metal lid using a seaming machine. Bon appetit!


How to make emerald jam in a slow cooker

Gooseberry jam, like absolutely any jam, can be prepared right at your dacha if you have a miracle thing called a multicooker on hand. Even if you have never met her before, rest assured that you will soon become friends.

In addition, the bowl is comfortable and deep, which is a huge plus. Take your favorite Polaris or Redmond multicooker and get creative.

We will need:

  • gooseberries – 1 kg
  • sugar - 1 kg
  • water - 200 ml
  • agar-agar - 1 tbsp, dilute it in 50 ml of water

Stages:

1. Wash the fruits and tear off the tails. Place the berries in a bowl, add sugar and pour water, select the appropriate “Jam” mode, time - 2 hours. And click "Start".


2. After this time, the treat will be ready; stir once an hour with the spoon that came with the appliance. Then add a spoonful of agar-agar, which is diluted in some water. Stir the hot jam until the agar disperses evenly.


3. What a miracle happened! Just look. Thanks to agar, the jam will gel after cooling. Pour into jars and roll under the lid. The jam, as you can see, has not changed its color, this is due to the fact that in the slow cooker the food does not bubble or actively boil, but simmers at a temperature of 100 degrees.

You will get three half liter jars and 300 grams in a vase for tasting. Enjoy your tea!


Well, that's all for me. I am finishing writing this short post. I hope you will easily and without difficulty master this skill and make a lot of gooseberry jam and roll it into jars. So that later in the cold you can open and remember the wonderful moments of summer.

Share your impressions. Write comments, like and subscribe to the group in contact. Good luck everyone and happy day and weekends. Bye.

Sincerely, Ekaterina Mantsurova

suitable for vegans

How did this jam manage to win my mother’s heart?

Firstly, you can use the smallest and most miserable berries on it, thereby not letting a single gram of the harvest go to waste.

And secondly, gooseberry jam according to this recipe is very easy to prepare - for the most part without any human intervention at all.

And it’s just delicious, after all! Shall we try?

For gooseberry jam we will need:

  • 1 kg. gooseberries;
  • 2 lemons;
  • 1 kg. Sahara;
  • 1 tsp vanillin.

Wash the gooseberries and remove all unnecessary tails, wash the lemons too, but do not remove anything yet.

Now cut each lemon into four parts and remove all the seeds. We don't touch the zest. We twist the lemons together with the zest and gooseberries through a meat grinder or grind them in a blender. Now you can’t tell whether the berries were large or small :)

Pour sugar and vanillin into the fruit and berry mixture and stir until the sugar dissolves.

Place the bowl of future gooseberry jam on medium heat and cook for exactly 10 minutes.

We turn off the gas, cover the half-finished jam with a lid and calmly go about our business - over the next 4-5 hours we will not need our jam.

When the allotted hours are up, we return to the kitchen and cook the jam for another 10 minutes. This time you will have to stand at the stove and constantly stir, but it’s only for ten minutes, it’s not scary, right?

But then we will put the finished gooseberry jam into sterile jars, and the job is done - a generous portion of joy is guaranteed on a rainy winter day. Oh yes we are! Bon appetit!

Pie fillings, compotes and even alcoholic drinks. Overseas lemons make desserts and alcohol from gooseberries, which are more traditional for Russian cuisine, more aromatic and interesting in taste. In addition, such a citrus-berry mixture is extremely beneficial for the body, because both gooseberries and lemons are very rich in vitamins, organic acids, macro- and microelements.

Pre-treatment

Before adding gooseberries and citrus fruits to a dish, they must be properly selected and prepared. And there are some little tricks here.

Lemons should be whole, hard, firm and flavorful. Sluggish, soft, flabby, with signs of spoilage and damage, with a barely noticeable smell, it is better not to use for food. Such fruits were stored for a long time or incorrectly. However, even good citrus fruits must be thoroughly washed first. hot water with a sponge, but without detergents so as not to spoil the smell of the zest.

Gooseberries should be strong in appearance, without cracks, rot or mold. First you need to sort them out, removing the stalks. Then rinse in small parts cold water and discard in a colander. After the remains excess liquid drain, the berries are ready to go into the dish.

Canning Recipes

Gooseberry and lemon preparations are very popular. In winter, they go great with sandwiches, pancakes, pancakes, cheesecakes, and also as a filling for pies.

Gooseberries in lemon-apple puree

  • Gooseberries – 1 kg;
  • lemons – 2 pcs.;
  • apples – 800 g;
  • sugar – 400 g;
  • water – 2 glasses.

Peel the lemons with a knife, cut into two parts, remove the seeds. Divide the washed apples into quarters and cut out the cores.

Place prepared lemons and apples in a saucepan large size, add water and boil until soft. Then drain the liquid, cool the fruit and grind through a sieve. Add granulated sugar to the puree and, stirring, bring to a boil.

Place the gooseberries in half-liter jars, filling them to the top with the prepared puree. Cover with metal lids and sterilize for 15 minutes. Roll up the cans.

Confiture “Emerald Tale”

  • Green gooseberries – 750 g;
  • lemons – 2 pcs.;
  • kiwi – 500 g;
  • sugar – 500 g.

Cut the peeled kiwi fruits into 4 parts, and chop each quarter into thin slices. Finely grate the zest from the lemon and squeeze the juice from the pulp. Add this juice to the gooseberries, crushed using a blender. Mix the resulting puree with kiwi pieces, lemon zest and granulated sugar. Stir the mixture and bring to a boil. Evaporate over low heat until the volume is reduced by about 2 times.

It has long been no secret to many housewives that gooseberries and lemon go well in jams, jellies, pie fillings, compotes and even alcoholic drinks. Overseas lemons make desserts and alcohol from gooseberries, which are more traditional for Russian cuisine, more aromatic and interesting in taste. In addition, such a citrus-berry mixture is extremely beneficial for the body, because both gooseberries and lemons are very rich in vitamins, organic acids, macro- and microelements.

Pre-treatment

Before adding gooseberries and citrus fruits to a dish, they must be properly selected and prepared. And there are some little tricks here.

Lemons should be whole, firm, firm and aromatic. Sluggish, soft, flabby, with signs of spoilage and damage, with a barely noticeable smell, it is better not to use for food. Such fruits were stored for a long time or incorrectly. However, even good citrus fruits must first be thoroughly washed with hot water and a sponge, but without detergents, so as not to spoil the smell of the zest.

Gooseberries should be strong in appearance, without cracks, rot or mold. First you need to sort them out, removing the stalks. Then rinse in small parts with cold water and discard in a colander. After the remaining excess liquid has drained, the berries are ready to go into the dish.

Canning Recipes

Gooseberry and lemon preparations are very popular. In winter, they go great with sandwiches, pancakes, pancakes, cheesecakes, and also as a filling for pies.

Gooseberries in lemon-apple puree

  • Gooseberries – 1 kg;
  • lemons – 2 pcs.;
  • apples – 800 g;
  • sugar – 400 g;
  • water – 2 glasses.

Peel the lemons with a knife, cut into two parts, remove the seeds. Divide the washed apples into quarters and cut out the cores.

Place the prepared lemons and apples in a large saucepan, add water and boil until soft. Then drain the liquid, cool the fruit and grind through a sieve. Add granulated sugar to the puree and, stirring, bring to a boil.

Place the gooseberries in half-liter jars, filling them to the top with the prepared puree. Cover with metal lids and sterilize for 15 minutes. Roll up the cans.

Confiture “Emerald Tale”

  • Green gooseberries – 750 g;
  • lemons – 2 pcs.;
  • kiwi – 500 g;
  • sugar – 500 g.

Cut the peeled kiwi fruits into 4 parts, and chop each quarter into thin slices. Finely grate the zest from the lemon and squeeze the juice from the pulp. Add this juice to the gooseberries, crushed using a blender. Mix the resulting puree with kiwi pieces, lemon zest and granulated sugar. Stir the mixture and bring to a boil. Evaporate over low heat until the volume is reduced by about 2 times.

Pour hot confiture into jars and roll up.

Jam “Taste of Sunny Summer” with lemon zest

Scald the gooseberries with boiling water and grind through a sieve. Boil the resulting mass and cook over low heat for no longer than 10 minutes. Add granulated sugar (per 1 liter of berry pulp - 700 g of sugar). Bring to a boil again, stirring vigorously.

To enhance the aroma, add the zest of 2 lemons and 6 tbsp to the gooseberries. spoons of red currant juice. Boil for another 2 minutes, put into jars and roll up the lids.

Jam “Cook all year round”

For the delicacy you need to take 3 lemons, remove the zest and remove the seeds. Beat the pulp with a blender. Pour in a partial glass of water, add 1.5 kg of sugar. Boil.

Pour 1 kg of frozen gooseberries into lemon syrup. Cook until done. Store in the refrigerator or, until the jam has cooled, pour into sterilized jars and seal with lids.

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Many people know a simple recipe soft drink from gooseberries with lemon.

Compote “Sourness in the heat”

Put 4 liters of water with 1 cup of sugar on the fire. Once it boils, add 2 cups of gooseberries and 1-2 slices of lemon. Bring to a boil again. Cool and strain.

There is also a winter version of this delicious drink.

Compote with gooseberries and lemon “It couldn’t be simpler”

Fill a sterilized 3-liter jar a quarter full with gooseberries (you can take unripe ones). Add 2 lemon slices without peel. Pour a small amount of boiling water over everything, and after 5-10 seconds, drain the liquid.

Pour 1 cup of sugar into the jar. Pour boiling water to the top, roll up the lid, turn over and wrap until cool.

And the following alcoholic drink is suitable for the festive table.

Bowl “Surprise your guests”

Cut one lemon into thin slices and place in glass jar. Sprinkle 100 g of sugar on top and leave for about 2 hours. Then pour in 1 glass of chilled gooseberry juice, and to obtain it, it is advisable to take light-colored berries. Next, add a bottle of dry white wine. After an hour, strain.

Serve by mixing half and half with champagne and adding ice cubes.

Advice. Instead of regular ice You can use frozen orange juice. With it, the drink will be even more original and pleasant to the taste.

Healthy

It's no secret that heat treatment, destroys some vitamins, so gooseberries with lemon without cooking are the healthiest.

Dessert “Lemon flavor”

Cut 2 lemons, removing the seeds along the way (no need to remove the peels). Pass through a meat grinder along with gooseberries (1.5 kg). Add 2 kg of granulated sugar, stir until smooth. Place in sterilized jars and cover with dry plastic lids. Store gooseberries with lemon and sugar in the refrigerator.

Live vitamins

Grind 1 kg of ripe gooseberries. Add 1.5 kg of sugar.

1 large lemon and 1 orange (use citrus fruits with peels, but without seeds) through a meat grinder. Mix with sweet gooseberry mixture.

Store the sweet in an enamel container on the top shelf of the refrigerator.

What will traditional medicine say?

In alternative medicine, a mixture of gooseberries and lemon has long been known as an excellent remedy for strengthening the immune system.

Recipe for a miracle cure

0.5 kg of ripe gooseberries, 1 lemon with peel (remove seeds) and 0.5 cups of kernels walnuts pass through a meat grinder, add 0.5 cups of honey. Mix.

Keep refrigerated. Take 1 tablespoon 3 times a day before meals.

This product will help prevent colds and flu. Moreover, the following diseases and conditions are indications for regular use of the mixture:

  • vegetative-vascular dystonia;
  • hypertension and arterial hypotension;
  • periods after stroke, heart attack;
  • memory impairment;
  • pneumonia, bronchitis, tuberculosis;
  • frequent viral infections;
  • sexual impotence;
  • anemia;
  • lack of weight, exhaustion.

It is also recommended for women planning pregnancy, physically working men, elderly people, athletes, and teenagers to take a medicine made from gooseberries and lemon. In a word, everyone who needs an additional source of energy and vitamins.

Cautions and contraindications

Lemon, honey and nuts are strong allergens, do not forget about it. Therefore, even if negative reactions to these products have not previously been observed, then during pregnancy and breastfeeding, a mixture of gooseberries and lemon should be eaten with extreme caution. After all, allergies can occur not only in the mother, but also in the child. You need to start with half a teaspoon, gradually increasing the portion.

Attention! This tasty medicine is contraindicated in persons with exacerbations of illnesses or disorders gastrointestinal tract and urinary system, as well as in diabetes mellitus.

Then, when everything is in order with the stomach and allergic manifestations are familiar only in theory, you can safely enjoy the healthy desserts suggested above.

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Description

Gooseberry jam with lemon is a true culinary masterpiece. Wonderful aromatic, sweet and delicate jam, dense berries in golden honey syrup will not leave anyone indifferent. I want more and more of this jam.
Preparing such jam is not at all difficult, you just need a little patience, because it cannot be cooked in five minutes. In order to get unearthly beauty in pantry jars, housewives will have to wait a few days. In fact, you shouldn’t be scared - this jam takes a long time to cook, because the berries are supposed to be infused in syrup.
The most labor-intensive process in cooking is sorting and peeling the gooseberries, and everything else happens very quickly. The main process of making jam occurs without human intervention - it only takes time. The jam looks beautiful and is also incredibly tasty, and the berries and syrup can be used to decorate and soak homemade cakes.

Many housewives avoid lengthy cooking and prefer to make gooseberry preparations without cooking, usually passing the berries through a meat grinder or grinding and adding granulated sugar in a one-to-one ratio. Undoubtedly, such jam, prepared in a cold way, has its advantages, but it also large number sugar is also not very good - raw “jam” can easily ferment. Gooseberry jam without cooking is very difficult to store, so many housewives have taken the advice of adding acid to it. Preference is, of course, given to natural sources of acid - lemon and orange, but many recipes require the addition of citric acid.
To prepare the capricious berries, we suggest using the recipe we have tested with step-by-step explanations and photographs that are simple and understandable even to an inexperienced housewife. We assure you that you can easily prepare wonderful gooseberry jam with lemon for the winter, which will also be perfectly stored. You will be able to delight and surprise your family and guests with it.

Ingredients

Gooseberry jam with lemon - recipe

Place freshly picked gooseberries in a deep bowl and fill them with warm water. We rinse the berries well and add salt to this water, and then rinse them in running water in a colander and let the water drain completely. After this, we will sort through the gooseberries and remove any crushed or unsuitable berries that have spots or a gray dry coating. Only completely healthy, ripe and whole berries are suitable for making jam..


Carefully, trying not to damage the berry, we pick off the dried remainder of the flower and remove the tail. This can be done using sharp scissors with thin edges or, if you are more familiar and more convenient, simply pinch it off with your fingers. Place the processed berries in one layer to dry on a towel spread on the table.


We throw away the waste resulting from processing the berries, and add up to a kilogram of clean berries.


Let's continue processing the berries. We will proceed as when preparing the well-known “ Tsar's jam"- pierce the berry with a sharp toothpick, just don’t squeeze out its contents and replace it with a piece of peeled walnut. You need to pierce the berry almost to the middle of the pulp; this is best done from the side, closer to the place where the stalk grows. Choose for yourself the place where you will pierce the berries, then the gooseberries in the jam will look equally beautiful.


We transfer the prepared berries into a saucepan in which we will subsequently cook the jam. It should have a lid with which we will cover the cooled jam, to prevent foreign particles from getting into it from the air. The volume of the pan must be at least three liters, sufficient to accommodate prepared berries, filled with a kilogram granulated sugar, and at the same time not be filled completely. The walls of the pan should not be thin to prevent possible burning of the jam. Place the berries in a saucepan and cover them with sugar. Since the gooseberries are whole and do not release juice, add 100 ml cold water. Mix the berries with sugar and water, being careful not to damage the berries. Add a couple of lemon slices to the sugared berries. When the sugar has dissolved a little, put the pan on low heat and, stirring constantly, heat to a boil.


Gradually the sugar will turn into syrup. We will not cook for long at this stage – about three minutes. The best option for cooking such jam is an electric stove; then the bottom of the pan will be heated more evenly. When preparing gooseberry jam with lemon gas stove It is advisable to use a flame spreader.


We will cook the golden jam for several days. The main condition is that it cools completely in a natural way in the pan in which it is cooked. Keep in mind that boiling it, boiling it for five minutes and cooling completely will take no more than two times, and such jam will be ready only when, when cold, its syrup does not drain from the porcelain saucer and becomes like young honey.


When the process of preparing the delicacy comes to an end, rinse the sealing jars and their lids in warm water and soda, then rinse the dishes in running water, and then We will sterilize it in any way convenient for you.: steamed, in the microwave or in the oven. The sterilization time depends on the capacity of the selected container and is about five minutes using any of the methods you choose for jars whose volume does not exceed five hundred milliliters. Boil the lids for two to three minutes in a small amount clean water, having first removed the rubber sealing rings from them, if they have any. Cover the prepared jars and lids with a clean towel and remove one at a time, immediately filling them with hot jam and rolling up the lids for long-term storage. Wrap the filled jars, without turning them over, in a woolen blanket or wadded blanket and leave them overnight until they cool completely. We store the finished gooseberry jam in the pantry or dry basement for calendar year from the moment of preparation of the product. Don't forget to leave the jam for testing and invite tasters of different ages to a family tea party!