Emerald gooseberry jam got its name, of course, for its unusual shade. Therefore, it is traditionally prepared from green varieties. But then the options begin, and in this collection we will consider them in more detail. Catch 15 great recipes!
1. Emerald gooseberry jam with cherry leaves
The most popular recipe for the brightest and most saturated shade.
You will need: 2 kg of green gooseberries, 1.4 kg of sugar, 100 g of cherry leaves, 500 ml of water.
Cooking: Rinse the cherry leaves, cover them with water, bring to a boil, boil for 5 minutes and strain the broth. Carefully remove the seeds from the gooseberries, pour the cooled broth and leave for a day under the lid.
Throw the berries in a colander, and boil the broth with sugar until boiling and then another 3-5 minutes. Put the gooseberries in the boiling syrup and bring the workpiece to a boil again. Boil for 15 minutes and spread the emerald jam in sterile jars.
2. Emerald five-minute gooseberry jam
You can even prepare an unusual green jam according to a five-minute recipe.
You will need: 1.6 kg of green gooseberries, 1.5 kg of sugar, 2 cups of water, 20 cherry leaves.
Cooking: Pour the leaves with water and boil for 5 minutes after boiling. Strain the broth, let it cool down and fill it with gooseberries. Leave overnight, and then drain the broth, add sugar to it and bring to a boil. Boil the syrup for 5 minutes and put the gooseberries in it.
Boil all 5 minutes after re-boiling. Let the workpiece cool completely. Boil again for 5 minutes and repeat this procedure again. Roll hot emerald jam into sterile jars.
3. Emerald gooseberry jam “Royal”
The peculiarity of this recipe is that you do not need to prepare a decoction of the leaves.
You will need: 2 kg of green gooseberries, 1.5 kg of sugar, 100 g of cherry leaves, 500 ml of water.
Cooking: Rinse the gooseberries and put in layers in a container, shifting it with cherry leaves. Pour everything with cold water and leave overnight. Throw the gooseberries in a colander, throw out the leaves, and mix the infusion with sugar and boil until dissolved.
Put the gooseberries in boiling syrup, turn off the heat and leave for 2-3 hours. Bring the workpiece to a boil again and boil for about 15 minutes. Roll the jam into sterile jars.
4. Emerald gooseberry jam without cooking
Raw jam keeps well in the refrigerator or cold cellar.
You will need: 750 g green gooseberries, 500 g sugar, 1 orange, 1/2 lemon.
Cooking: Scald the citruses with boiling water and cut them along with the peel. Remove the stones and run the citruses and gooseberries through a meat grinder. Add sugar, mix the jam and arrange in sterilized jars.
5. Emerald gooseberry jam with walnuts
This recipe takes a lot of patience, but the end result is worth it.
You will need: 1 kg of green gooseberries, 1 kg of sugar, 200 g of walnuts, 100 ml of water.
Cooking: Rinse the gooseberries, cut off the tails and carefully remove the seeds through these holes. Finely chop the nuts and stuff the gooseberries with them. Mix the seeds, pulp and juice left from the berries with water, boil for 10 minutes and rub through a sieve.
Add sugar to this decoction, boil the syrup until dissolved, pour over the gooseberries and leave it overnight. Bring the jam to a boil, boil for 5 minutes and let cool again. Boil again for 5 minutes. If desired, add more nuts and roll the emerald jam into sterile jars.
6. Simple emerald gooseberry jam
Only two main ingredients – and it turns out very tasty!
You will need: 1 kg of green gooseberries, 600 g of sugar.
Cooking: Rinse the gooseberries and pierce each berry with a needle. Pour in sugar, leave overnight and bring everything to a boil. Boil for 5 minutes, let cool completely and boil again for 5 minutes. Cool again, boil the emerald jam for another 5 minutes and roll it into sterile jars.
7. Thick emerald gooseberry jam
For a change, we suggest smashing this jam with a blender until smooth.
You will need: 700 g green gooseberries, 700 g sugar, 5 tbsp. water.
Cooking: Sort the gooseberries, cut off the tails, cover with water, bring to a boil and boil for 10 minutes. Beat it with a blender and add sugar. Stir, bring to a boil again, boil for 15-20 minutes and roll up the jame in sterile jars.
8. Emerald gooseberry jam with citric acid
Citric acid gives the workpiece a slight sourness and improves safety.
You will need: 2 kg green gooseberries, 2 kg sugar, 1 tsp. citric acid, 100 ml of water.
Cooking: Mix water and half of the sugar, boil until smooth and put the gooseberries in the syrup. Leave it to cool overnight, bring to a boil and add the remaining sugar. Cook for another half an hour over low heat, stirring occasionally. Add citric acid, boil for another 3 minutes and roll the emerald jam into sterile jars.
9. Emerald gooseberry jam with mint
An interesting alternative to the classic recipe with cherry leaves.
You will need: 500 g of green gooseberries, 3 sprigs of mint, 1 pinch of citric acid, 500 g of sugar, 1 glass of water.
Cooking: Rinse the gooseberries, cut off the tails and add mint to it. Separately, boil the syrup from water and sugar, and pour the berry. Let the workpiece cool completely. Bring the jam to a boil and cool again. Bring to a boil again, remove the mint, add citric acid and roll the jam into sterile jars.
10. Emerald gooseberry jam with kiwi
Optionally, add a handful of chopped nuts at the very end of cooking.
You will need: 750 g green gooseberries, 600 g kiwi, 4 tbsp. lemon juice, 500 g sugar, 1 tbsp. lemon peel.
Cooking: Cut the kiwi into thin slices, and remove the tails from the gooseberries. Grind everything with a blender and rub through a sieve. Add lemon juice, sugar and zest, and cook over low heat until the workpiece is reduced by half. Arrange emerald jam in sterile jars.
11. Emerald gooseberry jam with banana
An unusual jam recipe for those who are not afraid of experiments.
You will need: 500 g green gooseberries, 2 bananas, 2 sprigs of mint, 750 g sugar, 4 tbsp. mint liqueur.
Cooking: Mash gooseberries in any convenient way. Add mint, sugar, a couple of tablespoons of water and leave everything overnight. Add thinly sliced bananas and leave for another 1 hour. Bring to a boil, boil for 5 minutes, remove the mint and, if desired, knead again or chop with a blender. Pour in the mint liqueur, bring the jam back to a boil and pour into sterile jars.
12. Emerald gooseberry jam in a slow cooker
You can add a couple of sprigs of mint, a little zest or other additives to taste during cooking.
You will need: 1 kg of green gooseberries, 600 g of sugar.
Cooking: Rinse the gooseberries, remove the tails, cover it with sugar and send it to the slow cooker for 10 minutes in the “Extinguishing” mode with the lid open. Let the berry cool completely, turn on the “Quenching” again for 10 minutes, cool again and boil again for 10 minutes. Divide hot jam into jars.
13. Emerald gooseberry jam with vodka
This recipe is great for long term storage.
You will need: 1 kg green gooseberries, 100 g cherry leaves, 1 tsp. citric acid, 1 kg of sugar, 50 ml of vodka, 0.5 tsp. vanilla, 5 glasses of water.
Cooking: Rinse the gooseberries, remove the tails and bones, and fill it with water for a couple of hours. Separately pour cherry leaves with 5 cups of water, add citric acid and boil for 5 minutes after boiling. Strain the broth, add sugar to it and cook until dissolved.
Pour vodka into the boiling broth, add vanillin and fill the gooseberries with this syrup. Leave for 15 minutes, drain the syrup again and boil it for another 10 minutes after boiling. Put the berries in it, boil everything together for another 10 minutes and put the jam in jars.
14. Emerald gooseberry jam with gelatin
Especially for lovers of homogeneous jelly jam!
You will need: 1 kg green gooseberries, 1 kg sugar, 20 g gelatin, 250 ml water, vanilla extract.
Cooking: Boil the water with sugar until smooth, add the gooseberries and cook for another 10 minutes after boiling again. Let the workpiece cool down. Dilute gelatin in water according to the instructions and add to the gooseberries. There also – vanilla, and bring everything to a boil. Boil for 4-5 minutes, stirring, and pour the jam into sterile jars.
15. Sugar-free emerald gooseberry jam
A very original fruit and berry jam for fans of proper nutrition.
You will need: 1 kg of green gooseberries, 4 oranges, 1 kiwi.
Cooking: Scald the oranges with boiling water and cut them along with the peel. Remove bones. Rinse to gooseberries and cut off the tails. Peel the kiwi, smash everything in a blender and pour into sterile jars. Store the jam in the refrigerator.