Features cooking royal gooseberry jam

Everyone loves to pamper yourself with a cup of tea with fragrant jam, especially in winter evenings.Each housewife has in stock his own recipe for this sweetness. Those who prefer to pamper themselves and their families with gooseberry jam, most likely, know a lot of cooking methods, the so-called royal jam.

According to some historical data, it is known that gooseberry jam was the favorite sweet delicacy of Empress Catherine II. On the basis of this fact, the name royal jam or royal was gradually attached to the dish. There is an interesting legend among the people about how gooseberry jam became a permanent dessert on the empress's table.

One day, while studying public affairs at a desk, the queen looked out of the window and saw an old woman chasing a brisk chicken. Catherine learned from her servant that this poor woman had come to her grandson, who served as an assistant in the kitchen at the court. The grandson gave her a chicken, and the bird jumped out of the hands of the old woman, and she could not catch her.

To help the poor old woman, Catherine II ordered to give out a chicken to the woman every day, but only battered. In gratitude, the old woman cooked gooseberry jam. With the help of her grandson, she sent the dish to the empress. The empress liked the dessert so much that she gave the woman a ring with an emerald, the size of which reached the size of gooseberry fruit. Since then, gooseberry jam has become a permanent treat on Catherine II’s table, and the ring donated by the empress has passed from generation to generation as a family heirloom.

It is possible that jam is also called royal for the benefit to the body. After all, the gooseberry berries, from which it is made, are rich in vitamin C content, they have a lot of magnesium, potassium, iron. Gooseberry is very useful for the circulatory system and blood vessels. Jam from it has a bright taste, aroma, can be an excellent filling for baking or an independent sweet dessert.

For the preparation of truly royal jam need selected gooseberry berries. So that during cooking the berries do not boil soft and do not lose their shape, do not take the overripe gooseberries. If you use ingredients from your garden, the berries should be harvested 2 weeks prior to absolute ripening. If you want to buy gooseberries in the store or on the market, pay attention to its appearance. The red gooseberry has absolutely ripened or even perepospel, it will not work. Berries should be a rich green color, quite firm to the touch.

After a suitable gooseberry is in the kitchen, it should be washed thoroughly and then placed in a colander to drain off excess water. When the water is drained, the tails on both sides will need to be removed from the berries so that the jam is more tender and nothing spoils its consistency, and the berries look more appetizing. It is convenient to cut the tails with small scissors, although it can be done with a simple kitchen knife.

After removing unnecessary tails immediately before cooking the sweet delicacy, it is advisable to pierce each berry in two or three places, which will allow the berries to fill with syrup, become more juicy and keep their shape better.

So that the sweet delicacy exactly pleases everyone Note the following guidelines:

• it is advisable to cook gooseberry jam in an enamel container; if there is no enamelled container, then stainless steel dishes, such as a copper basin, will do;
• when you need to prevent a treat, it is recommended to use a wooden or plastic spatula;
• Banks must be sterilized, which will protect the jam from microbes, souring, mold covering; be careful to put the jam in dry inside the banks, the presence of water droplets is unacceptable;
• To check the sweetness of the delicacy for readiness, a small amount of jam is dropped on a plate - if the drop does not spread, then the dish is ready;
• observe the cooking time indicated in the recipe, but after it is finished, always check the jam for readiness, because the time resource should always be approached individually; all have different power of gas stoves, different dishes, and the number of ingredients for various reasons may sometimes not coincide with that indicated in the recipes, so this time may not be enough;
• during the boil of your creation, remove the foam.

Recipes for royal jam, there are a huge amount. It can be varied by adding other berries or fruits, nuts, cherry leaves, spices, thus obtaining a new version of the favorite treat. It is worth considering a few more recipes.

For cooking gooseberry jam according to the traditional recipe, take gooseberry berries in the amount of 2 kg, the same amount of sugar and 100 ml of water. It is necessary to put the berries in the container for cooking jam, pour water into it and fill it with sugar. Mix all the ingredients, put the container on a small fire. Bring to a boil, stirring continuously. The jam will cook for about 50 minutes, but it is recommended to try for readiness in half an hour. Ready jam should be distributed in jars hot, then leave the product to cool at room temperature.

This recipe for many housewives is the most favorite. Jam is prepared quickly, it looks beautiful and appetizing, it has a pleasant taste, and most importantly, the berries in the jam according to this recipe will keep all the vitamins, because heat treatment is minimized here. Take 1 kg of gooseberry, the same amount of sugar and 250 ml of water. Place the gooseberries in a bowl in which to cook the treat, pour water into a separate container, and mix it with sugar. Boil the mixture, occasionally stirring it.

Boil sweet syrup on low heat for 5 minutes, then pour gooseberries over them, mix well. Stirring continuously, wait until the berry mass boils, remove the foam.

To boil fragrant jam, you will need to prepare gooseberries in the amount of 1 kg, 1.2 kg of sugar, half a liter of water, 20 cherry leaves, a little oregano, a little bit of vodka. After sprinkling the berries with vodka, put them in the freezer for about 20 minutes. Then you need to shift them from the freezer to the fridge, leave it in for the night. After a night, mix the water with the sugar, bring to a boil, dip the cherry leaves, oregano in the sugar mixture, cook for 5-7 minutes. Then add the berries, boil again and immediately remove the container from the heat.

Now the berries need to be extracted from the sweet syrup. This will help colander or strainer. It is necessary to allow the syrup to cool and then bring it to a boil again. It should return the berries in it, boil again. Thus, the procedure is repeated 3-4 times. The process of final cooking requires at least half an hour. Hot jam poured into sterilized jars.

The recipe for this delicacy is quite simple, and the taste of this jam has no equal. Take 1 kg of gooseberry, the same amount of sugar and 2 small oranges. If desired, you can add unrefined lemon, which will make the citrus flavor more vivid and distinct.Orange should be thoroughly washed and left in hot water for several hours to eliminate bitterness. Then they are wiped dry with a paper towel and cut into slices along with the peel.

Prepared gooseberries and sliced ​​oranges must be twisted using a meat grinder or chopped in a blender. It is necessary to shift the mass in a dish for boiling jam, add sugar. Place the container on a small fire, boil, stirring often. Boil another 20 minutes, continuing to stir. Hot jam spread in jars.

There is an opinion that it was such a jam that appealed to Catherine the Great, and the emerald ring was presented to a woman who prepared a delicacy, with a hint of the color of the jam. If you decide to dwell on this method of cooking gooseberry sweetness, be prepared for the fact that the process will be quite time-consuming. It will take 1 kg of large green (this is important) gooseberry, 1.2 kg of sugar, about 20 g of cherry leaves, 400 ml of water, ice cubes (the amount is at your discretion, but it is advisable to take more). So, with a sharp knife you need to make an incision on the side of each berry, carefully remove the seeds. Now take half of the total amount of cherry leaves, wash them, cover with water and boil. Boil until the broth is saturated green. The process will take no more than three minutes.

Hot broth to pour gooseberries. Allow the mixture to cool, then leave it in a cold place for 12 hours, preferably overnight. After the expiration of the specified time, all the ingredients must be divided: drain the broth into a separate dish, fold the gooseberries into a colander, discard the boiled leaves. The broth should be mixed with sugar, put the container on the fire, boil. Add to the boiling mixture the second half of the previously washed cherry leaves, gooseberries.

Continue cooking for 15–18 minutes, watching the color of the berries. When there is not much time left before the end of cooking, prepare ice water (for this, ice is needed).

This method will require a lot of patience and endurance, but your work will not go in vain. This jam will not leave indifferent any sweet tooth. Take 1 kg of coarse solid gooseberry, sugar in the amount of 1.5 kg, 200 ml of water, 150 g of walnuts. If you took the nuts in the shell, then release them from it and fry a little in the pan for a greater disclosure of flavor. Now nut kernels need to be cut to the size of the berries.

In the previously washed and dried berries, the tops are cut off and the seeds are removed. Each berry now needs to be placed on the nut core. Sugar and water should be mixed, let it boil, boil for 5 minutes, then pour gooseberry with sweet syrup into which nuts are placed. Leave a treat for the night. The next morning you need to put the container with the berry mass on the fire and cook to the desired consistency. Placed in jars of jam still hot.

Increasingly, the multicooker comes to the aid of modern housewives. With the help of this piece of kitchen appliances, jam is prepared easily, without much hassle, rather quickly, and in taste is not inferior to a delicacy cooked on the stove. It will take 700 g of gooseberry and half a kilo of sugar. You should put the products in a slow cooker and leave for half an hour to highlight the juice. Now set the mode of "quenching" to 30 minutes. Do not close the lid if you do not want the jam to overflow.

After the dainty boils, remove the foam, stir the dish periodically. At the end of the cooking time, remove the bowl from the slow cooker, let the delicacy cool in it. After cooling, the jam should boil for another 15 minutes, then cool again and cook for 15 minutes. Hot jam spread on the banks. You can make jam in a slow cooker not in 3 steps, but in one.Take the specified number of products, put in a slow cooker until the juice is extracted, then put the program "Quenching" for 1 hour.

To learn how to cook royal gooseberry jam, see the next video.