Gooseberry jam


Gooseberry jam is a traditional Russian billet. In addition, these berries are unlikely to be found in the nearest grocery store or supermarket. They should be referred to friends who have dacha plots, or to look for them on the market during the ripening season. But there are a lot of recipes of preparation for the winter of this priceless berry, for every taste.

How to cook gooseberry jam correctly

Making gooseberry jam according to classic recipes is a laborious exercise that can last even several days. But do not be afraid in advance: to stand at the stove all this time there is no need. Like any traditional jam, gooseberry dessert is cooked in several stages, between which usually passes from 5 to 8 hours.

In addition, there are a large number of recipes, and many of them require very little time, while no less tasty and interesting.

Berries for jam are usually chosen firm, it is better to even take slightly unripe. For some recipes, the immaturity of berries (when they are just beginning to form seeds) is a necessary condition for preparation. For others, it is quite possible to use ripe and even slightly soft berries, as long as there are no signs of spoilage and diseases on them. The color of the berries is also important for only a few classic recipes, for most, the variety of gooseberries is not important.

Gooseberry is unpretentious in the choice of dishes for cooking - do not use only aluminum pots. But it can be safely brewed in an enamel pot: jam rarely burns and sticks to the bottom and walls. But the foam will need to be cleaned regularly, especially in the first stage of cooking: it can accumulate harmful impurities.

Before proceeding directly to the cooking, you must:

  • grab berries, removing those that have spots and damage of any kind;
  • Rinse;
  • dry completely on a towel;
  • remove tails on both sides.

This step is necessary, whatever recipe is chosen.

The classic recipe for gooseberry jam

Gooseberry jam can be prepared by fully retaining the shape of the berries or pre-chopping the fruit.

Whole Gooseberry Jam

To prepare the gooseberry jam according to the traditional recipe, take an equal amount of prepared berries and sugar. That is, 1 kg of gooseberry - 1 kg of sugar.

  1. To preserve the integrity of the berries in the jam, they must be pierced in several places with a needle or a toothpick.
  2. To 1 kg of gooseberry add half a glass of water and put the mixture on high heat.
  3. After boiling, gradually add all the sugar and keep on the stove for another 15-20 minutes.
  4. Remove from heat and stand for 2-3 hours.
  5. Then bring to the boil again and cook on low heat for 30 minutes.
Tip! In the finished jam, the spoon manages to break the berry.

The product must be packaged in sterile jars and roll up.

Gooseberry jam through the meat grinder for the winter

In this recipe, you can use berries of gooseberry of any variety and any degree of maturity.

In order to get at the exit two small jars with a volume of 400 ml, you need to prepare:

  • 600 g gooseberry;
  • 1.2 kg of sugar;
  • half a bag of vanilla sugar.

Cooking process:

  1. Berries are passed through a meat grinder, placed in a container in which heating will be carried out, and covered with all the amount of sugar.
  2. After thorough mixing, leave to infuse for 2-4 hours.
  3. Then add vanilla sugar and a container of jam put on fire.
  4. Content must be constantly monitored and, if necessary, stirred.
  5. It is advisable to boil for about 15 minutes on moderate heat, removing the froth as it is formed. As you boil, the color of the jam will gradually change from green to light brown.
  6. While the jam comes to readiness, you need to wash and sterilize the jars and lids.
  7. Spread it hot on the banks and cork.

Tsarskoe "gooseberry jam: recipe with photos

There are several versions of the origin of the name of this delicacy. One of them says that until the 18th century, the gooseberry and its blanks were not very popular in Russia. But once jam tried Catherine II. The empress liked the gooseberry dessert so much that it has since become one of her favorite dishes. A jam with her light hands began to be called "Tsar."

However, this delicacy has other names. Some people call it "Royal", and often it is called "Emerald" - in color, and sometimes "Amber" - depending on the characteristics of manufacturing.

Of course, the process of making jam according to this recipe is not easy, but its beauty and taste deserve a little work.

Tsarskoe, or Emerald, jam has several features:

  • It is always cooked only from green gooseberry varieties.
  • Berries should be immature - the process of forming seeds in them should only begin.
  • Before cooking, the seeds of the gooseberries are always removed (or the juiciest inner flesh).

There are two main types of "Tsar" jam: with and without walnuts.

Tsarskoe "gooseberry jam with cherry leaves

On 1 kg of gooseberry need to cook:

  • 1.5 kg of sugar;
  • 20 cherry leaves;
  • 400 ml of water.

Dried berries after washing should be carefully incised on the side with a sharp knife and a core with a small spoon should be selected into a separate container. This procedure, perhaps, is the most time consuming and laborious.

Tip! From the middle you can later cook a wonderful compote or jam.

Prepare a decoction of the leaves.

  1. Half of the cherry leaves put on the recipe are poured with all the water and, boiling, boil over low heat for 2 to 5 minutes. In this case, you need to make sure that the decoction remains green.
  2. Pour hot broth along with the leaves of the gooseberry and leave to cool for 10-12 hours. It is convenient to do this in the evening.
  3. In the morning, the broth from the berries is poured into a separate saucepan, the leaves are removed and all the sugar is added according to the recipe, then the sugar syrup is cooked. After boiling, the syrup may cloud, but then should become transparent.
  4. After 5-10 minutes after boiling, the berries of the gooseberry are placed in the syrup and cooked on medium heat for 15-20 minutes, until the fruits become transparent.
  5. After that, add the remaining cherry leaves to the pan and boil for another 3 minutes. New leaves remain in the jam, giving it a tart flavor and taste.
  6. Hot jam is poured into sterile jars, covered with lids.

The result should be about 2 liters of jam.

How to cook "Emerald Royal" gooseberry jam with nuts


  • gooseberry - 1 kg;
  • sugar - 1 kg;
  • walnut - 120 g (hazelnuts, pine nuts are also allowed);
  • water - 500 ml;
  • Badian - a few stars.

The most difficult and crucial step in making jam according to this recipe will be to extract the core from each gooseberry fruit and fill it with finely chopped nuts.

Comment! If you do not have enough strength and patience to do it with each berry, then you can “stuff” in a similar way at least half. In this case, the jam will acquire an additional highlight in the form of a lottery-surprise (walnut will fall or not).

The most impatient, you can use the lite version. In this case, walnuts are cut into small pieces and added to the jam at the second stage of cooking separately from the berries. But in any case, the berries must be freed from the hearts.

  1. From sugar and water with the addition of badian brewed syrup.
  2. After boiling, the gooseberries filled with nuts are added to it.
  3. Boil over low heat for 18-20 minutes and leave behind with the lid closed for 8-10 hours.
  4. After this period, the jam is heated again and cooked for another 20 minutes.
  5. Stir it should be very careful that the nuts do not fall out of the berries. It is best to periodically shake the pot slightly.
  6. When the berries become translucent, jam is ready. It can be packaged hot, and can be quickly cooled in ice water, constantly changing or adding ice to it. And already chilled decomposed into sterile jars.

Below you can see a detailed video on how to make gooseberry jam with walnuts.

Gooseberry with sugar without cooking

From gooseberry you can get amazing taste to jam, preserving the entire set of useful items.

  1. To do this, you just need to skip the washed and peeled berries through a meat grinder and add sugar to taste, but not less berries by weight.
  2. Mix the sugar and berries well, let them stand in room conditions for 3 hours and then put them into small sterile jars.

Store raw jam only in the refrigerator.

Attention! If desired, citrus fruits, kiwi or banana in the amount of 1 / 5-1 / 4 of the volume of the berries can be added to the recipe of the grated gooseberries.

Green Gooseberry Jam

There is a relatively easy and quick recipe for making jam from green varieties or unripe gooseberries.

To do this, for 1 kg of berries you need to take:

  • 200 ml of water;
  • 5-6 tablespoons of sugar;
  • 100 g of gelatin;
  • vanilla sugar to taste.


  1. Water with sugar is brought to a boil.
  2. The gooseberry is added to the syrup, and everything is boiled for 10 minutes.
  3. The mixture is cooled to room temperature.
  4. Gelatin and vanilla are added.
  5. The boiled jam is boiled for 4-5 minutes with constant stirring.
  6. When hot, it expands into cans.

A popular recipe for gooseberry jam is five minutes

Housewives busy with household chores love this recipe, as it takes very little time and effort.

  1. At bedtime, soak 1 kg of prepared berries without tails in two glasses of water.
  2. In the morning, separate the water from the gooseberry, add sugar to it and heat until boiling.
  3. After the sugar has completely dissolved, put the berries in a saucepan and boil for moderate heat for no more than 5 minutes.

In sterilized jars, this dessert can be stored in a cool, dark place all winter.

Cherry jam with gooseberries

Gooseberry for this recipe is better to pick a large, solid and green. Cherry will give the finished dish a noble dark shade and rich taste.

  • Cherry and gooseberry berries in the same proportions (500 g of those and others);
  • sugar - 900 g;
  • water - 500 ml;
  • ground cinnamon - 0.5 tsp.

Cooking technology:

  1. The berries are cleaned of all the excess and mixed in a separate bowl.
  2. Then prepare a syrup of water, sugar and cinnamon until a homogeneous mixture.
  3. Berries pour boiling syrup, boil for 5-10 minutes, then insist 4 hours.
  4. Repeatedly bring to a boil, boil for 5 minutes and insist 3-4 times, until it is noticeable that the syrup has begun to thicken. This means that the jam is ready.
  5. It is cooled and laid out in a glass container.

Tasty gooseberry jam with lemon

Lemon is able to give the gooseberry jam a unique aroma of citrus.

  • 900 g gooseberry;
  • 2 lemons;
  • 1.3-1.4 kg of sugar.


  1. Lemons must be scalded with boiling water, cut into quarters and free from all seeds.
  2. Prepare gooseberry berries in a standard way.
  3. Lemons, along with the peel and gooseberry chop with a meat grinder or blender.
  4. Transfer the fruit mixture to the pan, add sugar to it and mix until completely homogeneous.
  5. Put on the heater and boil for 10 minutes.
  6. Cover the pot and infuse the mixture for about 5 hours.
  7. Then put on fire again and boil for 10 minutes.
  8. Gooseberry and lemon jam is ready - it can be laid out in cans.

Gooseberry and Kiwi Jam

Gooseberry and kiwi are relatives, so they are wonderfully combined with each other.

  • 800 g gooseberry;
  • 400 grams of kiwi;
  • 1.8 kg of sugar.

Cooking process:

  1. Release the kiwi from the skin, dip the flesh in cold water, then let it dry and cut into small cubes.
  2. Gooseberry free from tails.
  3. Using a blender, turn the kiwi and gooseberry mixture into a puree mass.
  4. Add as prescribed sugar.
  5. Put the fruit mixture on the fire and heat to a temperature of 70-80 ° C, but not boiling.
  6. Leave the jam for 5 hours and heat to pasteurization temperature (70 ° C) again.
  7. Cool, spread on sterile jars, close the nylon covers and store as much as possible in the refrigerator or other cool place.

How to make gooseberry jam and currants

Gooseberry goes well with black, red and white currants, especially as they ripen, as a rule, at one time.

Gooseberry and currant berries are taken in equal proportions, and granulated sugar in a slightly larger volume. For example, if you take 500 grams of both berries, then you need to prepare 1.2-1.3 kg of sugar.

  1. The berries are laid out in a suitable container, add a little water (200 ml of water is enough for 1 kg of berries) and bring to a boil over a low heat.
  2. After the bubbles appear, half the prescription sugar is added, and the jam is again brought to a boil over low heat.
  3. Pour all the remaining sugar and continue to boil until the berry mass changes color and begins to thicken.
Tip! The readiness of the jam is checked by placing a small drop on a cold plate. The cooled drop should keep its shape and not spread.

Recipe for gooseberry jam with strawberries

Strawberries can be used not only fresh, but also frozen, having previously defrosted it.

  • 500 g gooseberry;
  • 500 g strawberries;
  • 1 kg of sugar;
  • vanilla;
  • a few drops of lime or lemon.


  1. Rub the tails-free berries through a meat grinder.
  2. Add sugar, vanilla and lime juice.
  3. Boil after boiling for 5 minutes (if the billet will be stored in the refrigerator) or 40-60 minutes (if you intend to store the jam at room temperature).

Gooseberry jam with vodka and oregano

In this recipe, vodka helps to preserve the strength of the finished berries and increases the shelf life of the blank.

For cooking you will need:

  • 1 kg gooseberry;
  • 1 kg of sugar;
  • 500 g of water;
  • 15-20 pieces of oregano twigs;
  • 10-15 leaves of cherry;
  • 100 g of vodka.

Cooking process:

  1. Gooseberry berries are punctured in several places to preserve shape and poured with cold water for 8 hours.
  2. The water is poured into a separate saucepan, add the oregano twigs, cherry leaves, sugar, and bring to a boil.
  3. After 5 minutes of boiling the branches and leaves are removed and add the prescribed amount of vodka.
  4. The syrup is removed from the heat and the gooseberries are poured over them, let it brew for 20 minutes, and then cook on medium heat for about 10-15 minutes more.
  5. The finished jam is distributed over the banks and rolled up.

Fragrant gooseberry jam with raisins and spices

In addition to vodka, there is another way to preserve the integrity and shape of gooseberry berries.

  1. In 1.5 liters of boiling water, dissolve 150 g of sugar and 2 partial tsp of citric acid.
  2. Then, each berry of 1 kg of gooseberry is punctured with a needle or skewer and placed for two minutes in boiling lemon-sugar syrup with the fire off. Berries are like olives.
  3. Skimmer carry gooseberry in a bowl of cold water. It is advisable to add ice to the water to quench the berries. It will not allow them to crack.
  4. One glass of the remaining syrup is poured into a separate container, 1.2 kg of sugar is added to it and, stirring gently, over a small fire, bring to a boil and complete dissolution of sugar.
  5. Add 1 cup of raisins, half a teaspoon of ground ginger and cinnamon, bring the syrup to a boil again and put the gooseberry there.
  6. Heating, immediately removed from heat.
  7. Shake the pot with the contents gently, it is not recommended to mix with a spoon.
  8. Leave on for 5 hours, but do not close the lid so that the jam is not steamed. To protect against dust and midges, you can cover with paper or gauze.
  9. When the jam has cooled completely, it should be placed in the refrigerator for 8 hours.
  10. Again bring to a boil over moderate heat and again set to cool for at least 5 hours.
  11. The third time before heating, add a bag of vanilla sugar (1 teaspoon) to jam and, boiling, boil for 5-10 minutes.
  12. Cool the billet again and lay it cold in sterile jars.

The berries should be transparent and whole - very beautiful, and the jam itself is very tasty.

How to cook gooseberry jam with plums

From 500 g of gooseberry and the same amount of plum can be cooked amazing jam from the berries in its own juice. Bones should be separated from plums, tails from gooseberries.

  1. Half of those and other berries put in a saucepan, add 100 ml of water, heat until boiling and boil about 15 minutes until softened.
  2. The cooled berries are crushed with a blender, put on the stove again.
  3. When boiling, 800 g of sugar and the remaining fruits are gradually added.
  4. Cook until thick, then lay out on the banks.

Raspberry Gooseberry Jam

  • 700 g gooseberry;
  • 300 g of raspberries;
  • 1.3 kg of sugar;
  • 1.5 cups of water.

Cooking method:

  1. First, boil sugar syrup from water and sugar.
  2. In the meantime, berries are washed and cleaned from tails.
  3. Pour berries into boiling sugar syrup and boil for about an hour without interruptions, regularly removing the froth.

Exotic jam with gooseberries and bananas

Fans of gooseberries, rubbed with sugar without cooking, will like this recipe.

  1. 300 g of gooseberry mince.
  2. Add one peeled and sliced ​​banana, 250 g of sugar, chopped cinnamon sticks and 1-2 cloves.
  3. All together, beat again with a blender and leave to infuse for 2 hours.
  4. Раскладывают варенье по небольшим баночкам и хранят его в холодильнике.

Unusual mix, or gooseberry jam with mango

Fans of experiments and a variety of exotic dishes will appreciate the recipe for gooseberry jam and mango.

  • 1 kg of gooseberry and sugar;
  • 300 g of diced mango pulp;
  • 50 ml of lemon juice;
  • 100 ml of water.

Cooked pan filled with gooseberry, mango pieces, sugar and lemon juice. Stir and bring to a boil over moderate heat. Remove the foam and boil for about 40 minutes until the jam begins to thicken.

Secrets of cooking gooseberry jam in a slow cooker

In this recipe, it is important to keep all the proportions and volumes of the original products, since, if they are exceeded, the jam can “escape” from the multicooker bowl during cooking.

It is necessary to cook:

  • 650 g of gooseberry;
  • 450 grams of sugar.

Cooking technology:

  1. Prepared in the traditional way, the berries are placed in a multicooker bowl, sugar is added and left for 40 minutes.
  2. Turn on the mode of "quenching" and set the timer for half an hour, without closing the lid.
  3. After the beep, the jam is cooled for about 5 hours at room temperature.
  4. The “quenching” program is activated again for 20 minutes, again without a lid, so that after the bubbles appear, the jam boils for about 5 minutes.
  5. After the third heating under the same conditions, the jam is ready.
Comment! You can make jam with this recipe at once, by increasing the cooking time, but it will have a slightly different taste.

It is triple cooking with intermediate infusions that makes it very fragrant and rich in taste.

Terms and conditions of storage of gooseberry jam

Gooseberry jam, cooked for at least half an hour, can be safely stored without a refrigerator. But the place should be cool and without direct sunlight. Best suited special dark pantry or shelves in the lower part of the room, away from the radiators. In such circumstances, the workpiece will easily stand for a year or more, if not eaten before.

Jam, which was prepared without cooking or with minimal heat treatment, it is desirable to store in the refrigerator no more than 6-7 months.


Gooseberry jam can be prepared according to the most diverse recipes and in one article, even the most complete, it is impossible to cover them all. Having an idea about the features of the preparation of this dessert, you can safely experiment with other additives.