Desserts and sweets

Gooseberry jam

Gooseberries - a fairly common berry with a hard skin and a specific taste. Thorny shrubs with shiny sweet and sour berries are a frequent guest in the gardens and gardeners, fans, and those who are not ready to devote a lot of time to the garden plot. From one bush you can collect up to 10 kg of berries, in addition, the plant does not require too sophisticated care and special climatic conditions, and generally tolerates a cool climate. Gooseberries were even called in the old days northern grapes.

Depending on the variety, the berries can be small (the size of a cherry), or larger, like an average plum. Different types of gooseberries are yellow, white, red, black or green, covered with hairs or smooth, and the tastes of the fruits can be similar to raspberries, plums, grapes. Green gooseberry varieties are considered the most beneficial for the body - they have the greatest amount of vitamins and minerals.

The height of the berry season is summer. This is the time when you can enjoy it right from the bush, getting the maximum benefit and pleasure, and you can cook delicious pastries, cakes, desserts, sauces, salads and gravy with it. What if the summer is behind, and I want to remember the tart characteristic taste? Look into the pantry or refrigerator for stocks of gooseberries prepared for the winter.

Methods for harvesting berries for the winter season

The most popular options for how to keep gooseberries for a long time - freezing or cooking compote, confiture, jam.

Any berries with a thick peel are suitable for freezing gooseberries as a whole - size, variety and taste do not play a role if they are satisfied with taste. Gooseberries are sorted, spoiled and crushed berries with a damaged skin for freezing are not suitable. Leaves, twigs and ponytails of berries are removed, the fruits themselves are washed and dried. After the berries, they are laid out in one layer on a pallet in the freezer for several hours until they freeze. Frozen gooseberries are placed in a plastic bag and sent to be stored at a temperature lower than - 10 degrees. Gooseberries are also frozen in the form of mashed potatoes, in sugar syrup and just with sugar.

As for jam, confiture or preserves, the main secret is to carefully sort through the berries, throwing away everything spoiled, with rot and damage, otherwise the finished product will quickly become unusable.

Jam and other gooseberry blanks have a rich aroma and golden yellow, amber-orange, green or red-brown color - it all depends on the variety selected. Jam is a great way to preserve the maximum benefits and taste of the berry. In order to be able to enjoy gooseberries at any time during the whole year, you need to stock up on a cooking container, berries, sugar, and choose a suitable recipe.

Gooseberry jam recipes: cooking features

Gooseberry emerald jam (also called royal or royal) is prepared from unripe green berries. There is a version that the imperial family of the Russian Empire in the 18th century especially enjoyed gooseberry jam, and for this dish it received the “imperial” title. The fruits themselves must be intact, without spots and damage, with a dense skin. For cooking take:

  • 1 liter jar of berries;
  • 1 liter can of sugar;
  • 0.4 liters of water.

Gooseberries need to be carefully sorted and rinsed well, because the shelf life of future jam depends on this. Spoiled berries, fruit stems in jam - a guarantee that the jar will go bad in a few weeks. Each berry should be punctured shallowly with a toothpick in several places. In an enameled bowl, syrup is prepared: pour water, add sugar and bring to a boil, after which the mixture is filled with gooseberries for 5 hours. After the syrup is poured into the pan, boiled again and the berries are poured with it for another 5 hours. The next time, the procedure with boiling syrup is repeated, and after boiling, berries are added there. The dish boils for 15 minutes, and then hot spills over the banks. The container turns upside down and remains to cool. Keep jam in a cool, dark place. The finished dish has a golden green color and a rich smell. In the cooking process, you need to consider that the amount of sugar may be insufficient. In this matter, it is better to focus on your own taste and periodically try jam, and if it turns out to be too acidic, add more sugar.

If you want to get a beautiful and rich green color, you should try the recipe for jam with cherry leaves. For him we need:

  • 1 kg of gooseberries;
  • 2-3 branches of cherry leaves;
  • 2 glasses of water;
  • 1.5 kg of sugar.

The berries are washed and peeled from the core, making cuts on them and using a hairpin or a special wire with a loop at the end. Then the berries are washed thoroughly again, as are the leaves of the cherry. It is the leaves that give a special aroma and a delicate green tint to the future dish. Berries and leaves are mixed and poured with water, after which they are left for 5-6 hours. Water is poured into a separate bowl, and the gooseberries are thrown into a colander so that water is poured from it. The drained liquid is sent to the stove, sugar is added there and syrup is prepared. After the mixture boils, it is boiled for another 5 minutes over low heat.

Pour berries into boiling syrup and insist them for 3-4 hours. After this, the berries with syrup are brought to a boil, simmer on the fire for 5 minutes and cool, repeating the action 3-4 times. The procedure is lengthy and requires care so that the jam is not burnt or bitter. The hot dish is sent to sterile jars, corked and set to cool.

A more laborious jam recipe is with walnuts. You will need:

  • 1 kg of gooseberries;
  • 1.5 kg of sugar;
  • walnuts to taste.

It is advisable to choose gooseberries of the same variety and color, for example, green. It must be cleaned of ponytails and peel - this can be done with a knife. In order to rid the gooseberry of the skin, the berry is cut into the side and squeezed out the flesh. The resulting contents are ground through a sieve - so you can remove the seeds from the mixture. The mass in an enamel bowl is placed in a water bath and sugar is added. Stirring, the dish is boiled until sugar is completely dissolved.

Pieces of peeled walnuts are stuffed with skins left over from the berries, after which the nuts are dipped in future jam. Boil the whole mixture for 5 minutes at least 3 times. After each boiling, the mixture is completely cooled. Since the dish is prepared without water, the consistency is quite thick. Ready jam turns out a beautiful golden hue, has a delicate caramel-nutty smell with sourness.

For those who are not ready for the procedure of boiling the product in turn during the cooking process, there are simpler options for gooseberry jam, for example, in a slow cooker or a bread machine.

Large quantities of ingredients simply cannot fit into a slow cooker, so the following proportions are used:

  • 0.7 kilograms of berries;
  • 0.8 kilograms of sugar;
  • 600 grams of sugar.

Any multicooker with the function of “jam” or “multi-cook” will cope with cooking. Gooseberries are poured with cold water for half an hour to facilitate the process of cleaning it from dark spots, dirt and plaque. After soaking, the berries are thoroughly peeled, trimmed with tails and cut in half.

In a slow cooker, under appropriate conditions, syrup is prepared: sugar is poured with purified or boiled water, a timer is set for 5 minutes at a temperature of 160 degrees. Berries are placed in boiling syrup, and at the same temperature the jam is put on the timer for another 25 minutes. The lid of the multicooker must not be closed, as the dish may “escape” over the edge. The foam on the jam should be periodically removed with a wooden spatula.

At the end of the cooking process, the hot jam is poured into a sterile container and left to cool in an upside down form.

The option of gooseberry jam in a bread machine is almost the same and also very simple: berries and sugar are taken in the same proportions. Gooseberries are cleaned of seeds and stalks, together with sugar, they are poured into a container and the jam or jam mode is activated. At the end of cooking, the jam is packed in sterile jars and covered with lids.

There are other recipes: for those who want to get a homogeneous and dense product, it is suggested to skip the berries through a meat grinder and cook it with gelatin.

There are five-minute recipes from black or red gooseberries - in this case, with a minimum of heat treatment in the finished dish, the maximum of useful substances is preserved.

Fans of more sweet and heterogeneous tastes will like gooseberry jam recipes with orange, orange and lemon, with kiwi, with cherry, lemon - all these fruits combine perfectly with tart sour berries.

A recipe for raw mashed potatoes, or the so-called “raw jam”, is also popular - in it, peeled and sorted berries are washed and thoroughly dried, since the liquid that gets into the composition will cause fermentation in the product. Next, gooseberries along with sugar are passed through a meat grinder and rolled into jars. A dish without cooking can be stored all winter in a cool place, and contains more vitamins than boiled jam.

The chemical composition and calorie content of jam

100 g of gooseberry jam contains 205.1 kcal. The nutritional value of the product is also 0.3 g of protein, 0.1 g of fat, 52 g of carbohydrates.

Vitamin composition
Vitamin PP0.4 mg
Vitamin E0.5 mg
Vitamin C30 mg
Vitamin B95 mcg
Vitamin B60.03 mg
Vitamin B20.02 mg
Vitamin B10.01 mg
Beta carotene0.2 mg
Vitamin A33 mcg
Mineral content
Manganese0.45 mg
Copper130 mg
Iodine1 mcg
Zinc0.09 mg
Iron0.8 mg
Sulfur18 mg
Chlorine1 mg
Phosphorus28 mg
Potassium260 mg
Sodium23 mg
Magnesium9 mg
Calcium22 mg

The benefits of gooseberry jam, its use in folk medicine

Tasty and nutritious, gooseberry jam can be consumed by both adults and children. These valuable berries have gathered a lot of vitamins, minerals, antioxidants, organic acids, and in jam they lose them only partially. For example, during heat treatment in a slow cooker or a bread machine, the vitamin composition practically does not decrease. Of course, with prolonged cooking in a pan, the benefits in the product remain a little less.

The high content of pectin in jam positively affects the functioning of the gastrointestinal tract, improves immunity, and slows down the aging process. Vitamin P is important for the full functioning of the heart and liver, and it also stimulates the functioning of brain cells.

For people suffering from hypertension, gooseberries and jam from it will help to stabilize the pressure and keep it at a normal level, so in folk medicine it is recommended precisely with high blood pressure. The diuretic properties of jam make it useful for diseases of the genitourinary system, and inflammation of the bladder and kidneys. Moreover, berry jam helps fight spleen and fatigue, depression and sleep disturbances.

It makes sense to use the product not only to get rid of health problems, but also to prevent certain diseases, for example, cardiovascular or oncological. Anemia and atherosclerosis are an indication for the inclusion of jam from gooseberries in the diet due to its strengthening and hemostatic properties.

People who are overweight can also use gooseberry jam in small quantities, because it helps to speed up metabolism. Some skin problems, such as acne and inflammation, are reduced due to the magical properties of gooseberries.

The mild laxative effect of jam allows the intestines to normalize. And to combat the deficiency of iron, phosphorus, copper in the body, even doctors recommend the product.

The ability to remove salts of heavy metals and reduce the harm caused to the body by radiation makes gooseberry jam a particularly valuable product.

Use in cooking - secrets of housewives

From jam with a unique taste, you can make berry drinks, diluting it with water, or add to cocktails. For example, the Pir-Bir cocktail, despite the name, has nothing to do with beer. It includes gooseberry jam, pear schnapps, pears, lemon juice, lemon to taste and soda water.

In the confectionery business, jam is added as a filling in pies and tarts, and if you mix gelatin with it, you can cover the upper cake layer with the resulting dessert. Pastry cakes confectioners are advised to soak with jam - they become more fragrant and “wet”. Various desserts and souffles will benefit from adding gooseberry jam. As an independent dessert, he diversifies evening tea parties.

The product is very well combined with hard cheeses - such an appetizer diversifies the festive table. Even sauces to fish and meat jam will add notes of acid and piquancy.

Harm and contraindications to the use of gooseberry jam

Despite the significant benefits of the dish for almost all organs in the human body, there are some nuances and limitations that must be remembered when preparing jars of jam for the winter.

Gastrointestinal diseases such as ulcers, gastritis, colitis and enterocolitis are serious reasons to exclude the product from the diet completely, even if remission is necessary.

Despite the benefits for the kidneys and the genitourinary system, impaired functioning of these organs suggest the use of jam only in small quantities.

Individual intolerance or allergy reactions taboo gooseberries and jam from these berries.

Due to the high sugar content, caution should be taken in preserves for diabetics and people suffering from obesity.

It is better not to combine the product with plums, yogurt and yogurt - this can cause diarrhea.

Cases of pesticide poisoning are also known, which are often treated with gooseberry bushes to control powdery mildew. Before making jam from berries, it is better to try them raw after thorough washing, so that later you do not have to throw out all the prepared jars.

Gooseberries - undeservedly underestimated berry, jam from which rarely appears on the tables. Even if the taste of fresh fruits seems too specific or uninteresting, it is worth trying to make jam from them - the result will definitely inspire a closer acquaintance with this plant and will not leave anyone indifferent from the household. The appearance of the fruit may be unsightly, but after cooking they can be transformed into a real treasure of gold, emerald or ruby ​​color.

Each hostess will choose a recipe for herself, especially since you can add author's ingredients, for example, mint, nuts, honey, cherry or its leaves, lemons, oranges, and get a unique new taste. Jam is prepared in the traditional way on the stove, and for the lazy there is an option with a slow cooker or a bread machine.

The benefit of the product is simply unique - for the treatment and prevention of many diseases, traditional medicine and doctors advise including it in the diet. With it, you can forget about vitamin deficiencies, disorders in the intestines, cardiovascular system, liver, kidneys, gall bladder, and also cleanse the body of toxins, toxins, salts of heavy metals.And if a few centuries ago the dish was an exquisite delicacy exclusively for noble people, today it is more affordable - buying or picking berries will not be difficult, and the cooking process is not much more complicated than with a usual borsch. Therefore, in the pantry, it is simply necessary to leave a little free space for several jars of wonderful gooseberry jam.

Watch the video: How to make Gooseberry Jam - Claire's Allotment part 243 (January 2020).

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