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The jam from the gogonele

The jam from the gogonele

Put half of the water in a pot (4-5L), to boil.

Meanwhile, wash and cut the gogons into 2-4 depending on how big they are and remove the seeds. Put the gogonele in a stainless steel / metal strainer.

When the water boils, put the gogonele with the strainer, scalded for 10 '. Remove the gogonele with strainers and pass them under a stream of cold water, then let them drain.

Put water, vanilla and sugar in a boiling pot to form the syrup. Meanwhile, clean the skin from the gogonele and when the syrup is bound, add the gogonele and the lemon juice. Let it boil until the jam binds, I boiled them for 70 'and from time to time, I removed the foam. 5 'before it was ready, I added the dye.

While the jam is boiling, we prepare 5 375g jars (wash / dry). When the jam has set well enough, we put it hot in the jars, put the lids on them and put them in beds until the next day when we label them and store them in the pantry.

Good appetite !

Gogonele jam

Gogonele jam

Nothing easier to do than this Sweety . Yes you read that right I prepared gogonele jam. Initially I also wondered, how will it be? What will it taste like? Sweety ? I was in a dilemma, I didn't know what to do. I'm preparing or not gogonele jam& # 8230 How will my family react if I tell them what Sweety I'm going to prepare & # 8230

Well, but I put my fears aside, went into kindergarten and picked it up gogonelele. I got home and got to work. I was also surprised by Sweety mine of gogonele& # 8230 I didn't think something good would come out, but I can honestly say I was pleasantly surprised. I sat down with the paper and pen to write down exactly all the ingredients and quantities I used to prepare this sweet . I don't talk anymore and I start writing directly jam recipe .

Ingredients Gogonele jam :

3 kg gogonele
1 kg of old gelling agent Margaritar
2 ampoules with vanilla essence
2 lamai
1 teaspoon preservative or salicylic powder (it is optional to use them)

Preparation of Gogonele Jam :

washing gogonelele and cut them into cubes (I used cherry tomatoes) or slice them after removing the wooden middle. Gogonelele cut them we put them in a pan and let them boil for about 40 minutes covered with a lid. Stir in them as often as possible so as not to stick to the pan.

This time gogonelele fierb. After 40 minutes, add the grated lemon peel and the squeezed juice. Put the sugar and vanilla ampoules and let it boil for another 10 minutes. Add preservative powder or willow. Mix and put the jam in jars.

Staple and dry between the beds until the next day. If you do not want to use preservatives put Sweety in jars, staple then sterilize them for 30 minutes in a water bath and then place them between dry beds until the next day.

Gogonele jam & # 8211 to remember how to make a jam!

Gogonelles are unripe red aubergines. They can be green or slightly reddish.

The technology of this jam differs, to some extent, from the technology of most jams, and we will find out why, at the right time.

Nowadays, both on YouTube and on Google, a handful of ladies and gentlemen "with a love of cooking" give lessons in making jam unknowingly, without realizing that what they want to teach others is not called sweetness. It can be called in all kinds: jam, paste, porridge, torocale, zbleat, chitonag, only sweetness no, because jam must necessarily meet certain conditions or requirements that our modern kitchens do not know. They have never seen in their lives what a sweet, authentic and grade 10 (ten) sweetness looks like, like at my mother's house.

A hard-working and wise old woman from the country is a thousand times more skilled than the bunch of cooks and chefs on the internet, who think that everything that flies is eaten, or that onions are cheese. I have nothing to do with them, but to find out first, and then to give lessons, without causing damage in people's pockets and distrust among young people.

The jam has well-established and arranged technological rules. Not everyone is able to make real jam.

I will further discuss the definition of sweetness and the mandatory requirements it must meet.

Jam is a product ungelled, obtained by boiling the fruit in sugar syrup, with the aim of concentrating the product. To ensure the preservation of the product, the jam must reach 72-75 degrees Brix or refractometric (representing the concentration of sugar in the preparation), produced by the sugar naturally present in the fruit, but especially by added sugar.

Therefore, for fruit jam, the net amount of fruit should usually be slightly lower than that of sugar, never less sugar than fruit, because then it is no longer jam, but something else (for example, jam).

The sugar concentration is measured with a refractometer or by test on a plate.

The jam must contain whole fruits or pieces of fruit undamaged, of similar dimensions in the same container, evenly distributed in the syrup, well penetrated with syrup, fruits of a color as close as possible to the natural color, non-gelled and unsaccharised syrupy liquid.

  • fruit breakage and transformation into porridge (as we see everywhere)
  • oxidation (blackening) of the fruit before it is introduced into the syrup (due to negligence or incompetence)
  • sugaring and gelling
  • fruit wrinkling
  • raising the fruit to the surface of the syrup
  • mold (too low sugar and incorrect washing of jars).

These are the reasons that led me to present methodically and correctly the recipe for gogonele jam (but also other sweets), as I saw at my mother's house, and later at the chemical engineers in the food industry.

Note. In order to obtain successful jams, they are usually boiled in at least two installments, with a break of one day between them, in order to have time for the plasmolysis phenomenon to take place. At the time, I didn't understand why my mother boiled the jam twice. Boiled only once, the sweetness is prone to release, only we do not realize.

Let's leave the theory and move on to our sweetness.

  • 2 kg gogonele, net weight, weighed after cleaning, diced, boiled in vinegar and drained well
  • 2.4 kg of crystal sugar + 1 liter of water to obtain the syrup + 15 g of lemon salt
  • 1 liter of white vinegar of 9 0 + 3 liters of water (one part vinegar + 3 parts water) to obtain the boiling liquid of the gogonele cubes, for hardening
  • core from 2 chubby lemons, cut into slices and peeled
  • 2 tablespoons of lemon peel (yellow part only) cut finely
  • 2 vanilla pods, split and finely chopped
  • 6 cloves
  • 2 crushed cinnamon sticks
  • 2 pieces of star anise
  • 1 tablespoon chopped ginger julienne.

The gogonels are washed, cut in half, the stalks are removed, their seeds are removed, the juice is drained, they are rinsed with cold water and they are cut into uniform cubes.

In a large stainless steel saucepan, boil 1 liter of white vinegar of 9 0 together with 3 liters of water (1 part vinegar + 3 parts water). When the liquid starts to boil, add the diced gogonele, mix lightly with a spoon and let it boil for about 1 hour, then pour everything into a large strainer and rinse the cubes with plenty of cold water, until the smell of vinegar comes out of them. Drain in a strainer, during which time the jam syrup is prepared from 2.4 kg of sugar, 1 liter of water and 15 grams of lemon salt. Boil for 2-3 minutes, no more (the sugar concentration is already high) take the foam if necessary, then add the diced gogonele, as well as the other ingredients prepared as shown below, and mix gently .

The lemons are washed very well, wiped with a clean towel and cleaned with a yellow peel knife, which is finely chopped. 2 tablespoons are added to the jam, the rest is preserved with sugar and alcohol. The white peel is removed.

The peeled lemons are first cut into four, lengthwise, then each quarter is cut into slices and added to the pan with jam. The seeds are removed.

Ginger is cleaned, washed, chopped julienne and put in jam.

The spices (cloves, crushed cinnamon, chopped vanilla pods, star anise) are tied in a piece of gauze and inserted into the casserole with jam to do its job.

Mix everything lightly and simmer for 8-10 minutes. Turn off the heat, cover the pan with a lid and leave until the next day (for plasmolysis to take place) after which, boil again, at the right heat, for 40-50 minutes. Take the foam whenever it forms. When it has set and has an extremely pleasant appearance and smell, turn off the heat, remove the gauze connection with the spices used and leave the jam to cool, covered with a damp towel.

Wash and scald the jars in which we will put the jam, dry it in the oven.

When the jam has cooled, we put it in jars, filling them up to the top. Over the jam we first put a piece of foil cut round, the size of the mouth of the jar (glued directly on the jam) and then we screw the lid or staple the jar.

No more sterilization is needed. The jam made in this way is kept in good condition for years.

Note. The jam is always put cold in jars, not hot, not tucked between blankets, not with the jars upside down (to make us work and look more interesting.) as recommended by all the "specialists" today, because you know the proverb: Only paper flowers are afraid of rain. Properly made jam does not require sterilization or other binding measures. It never broke.

The jam jars are labeled and stored in a clean, dry, cool and dark place.

GOGONE SWEET recipe. The eggplants are washed and a small lid is cut around the spine. Drain the seeds with a teaspoon.

Scald in boiling water for 4-5 minutes, three times. Remove and place with the cut side down, to drain well.

GOGONE SWEET recipe. Water, sugar and lemon juice are boiled until a well-bound syrup is obtained. Add the eggplants and continue boiling over low heat for another 25-30 minutes, occasionally collecting the foam that forms on the surface. Towards the end, add the vanilla essence.

The green aubergine jam is put hot, in the washed and sterilized jars. For an even better taste, the eggplants can be filled with walnut kernel, ginger and lemon or orange peel strips.

GOGONE SWEET recipe. Green aubergine jam can be served with fresh homemade bread or can be used for creams and cakes.

Gogonele jam (recipe)

I had once tasted a gogonele jam. I don't know where. What is certain is that I liked it and I didn't think about it for a while. I also looked at the recipes over the years, but I didn't dare to do it because I thought it was meticulous. This year, however, I received from someone some gogons from the country, including some very, very small ones. It was the moment when it reminded me of the sweetness of green aubergines and I decided to do it. As the gogonele was like a table grape, I didn't have to sit and clean that liquid core with seeds, so it was much simpler. Said and done!

I used in my recipe 3.2 kg of gogonele (weighed after being cleaned and chopped), 1.3 kg of sugar, two ampoules of vanilla essence and the juice of two lemons.

I washed the donuts and cut them into four. I drained them and made the syrup. In the tub inherited from my grandmother I put 4 cups of water, ie about 1 liter. I added the sugar and let it melt and form a thickened syrup over low heat. When the syrup has formed, add the chopped gogonelles. Please note that if you use larger gogons, they must be cut in four and the core removed with the seeds and only then chopped. Otherwise, the jam will be too watery and you will boil it for half a day.

I boiled it for about 90 minutes, on medium heat at the beginning and, at the end, on very low heat. When foaming, it should be taken with a spatula. He did almost nothing to me. I don't know the explanation. How do we know when the jam is ready? First of all, it starts to feel on the hand, when you mix it with the spoon, if the jam has started to thicken. However, it can't take less than an hour for this to happen. Don't forget to stir from time to time!

As soon as you feel that the texture becomes denser, start testing the sweetness if it cools. Take the syrup with a spoon and pour a drop on a plate that is clean, dry and as cold as possible (you can even keep it in the freezer for a while). If the drop hardens, stays in place, gelatinous, and does not leak, it means that you are nearing the end.

When the jam is almost ready, add the lemon juice and vanilla and let it boil for a few more minutes. The jam is then placed in sterilized jars, making sure you have good lids that do not rotate in a vacuum and allow the jar to be sealed. Put the jam hot, fill the jar well, put the lid on, tighten it well and then place the jars on a kitchen towel, with the bottom up, ie supported on the lid.

This gogonele jam is delicious. It seems to me very similar in taste to green walnuts. I saw that some people put all kinds of flavors in it (anise, cloves), but we don't really get along with these tastes, so I preferred to make it as simple as possible. I think it turned out a little sweet. I think it's the same with other fruits, it depends a little on how sour they are, so you better taste them and, if they don't seem very sour, reduce the amount of sugar. If, later, you find the jam too sour, you can easily add 100-150 g of sugar. I challenge you to try the recipe and tell me if you like it!

What other unique recipes from gogonele can you offer me?


Put half of the water in a pot (4-5L), to boil.
Meanwhile, wash and cut the gogons into 2-4 depending on how big they are and remove the seeds. We put the gogonele in a stainless steel / metal strainer.
When the water boils, put the gogonele with the strainer, scalded for 10 & # 8217. Remove the gogonele with strainers and pass them under a stream of cold water, then let them drain.
Put water, vanilla and sugar in a boiling pot to form the syrup. Meanwhile, clean the skin from the gogonele and when the syrup is bound, add the gogonele and the lemon juice. Let it boil until the jam binds, I boiled them 70 & # 8217 and from time to time, I removed the foam. Before 5 & # 8217 was ready, I added the dye.
While the jam is boiling, we prepare 5 375g jars (wash / dry). When the jam has set well enough, we put it hot in the jars, put the lids on them and put them in beds until the next day when we label them and store them in the pantry.

It may sound strange, but the sweetness of green tomatoes (gogonele) is sensational.

It is 100% natural, no preservatives, gelling agents or other products are used except fruits (tomatoes are considered fruits although they are eaten as vegetables), sugar and lamiae juice. For the flavor I used cinnamon and Tonka. If you don't have or don't like the taste, don't use them.

Green tomato jam is perfect for breakfast with butter, but I especially recommend it for sandwiches (crostini) that use ricotta, goat cheese, prosciutto or grilled beef.

The sweet-salty combination will bring a pleasant surprise to the taste buds.

I prepared a small amount, it was an experiment, but the result is so good that I will make a much larger amount for the winter.

From the green tomatoes, I also prepared the gogonele Moldovan salad, the recipe from my childhood, when I was spending my summer holidays in Vrancea.

They also make some great pickles from gogonele: breaded gogonele. You can see the recipe here.

In Vrancea, at my aunt's, I had a favorite playground, next to the statue of Suvorov. One day I rolled over and cut myself into a shard. One of the girls ran to the nearest garden and returned with a large red leaf. He put it on my wound. I don't know if it was good or not, I didn't have a sterilized wound. The idea is that I didn't get infected and until I got home, 1 km away, I didn't bleed anymore. When my aunt saw me, she was fainting. I had the meat cut 1 cm deep. But I healed quickly.

The recipe for green tomato jam (gogonele) is very simple, easy to make and finishes quickly. It does not require other preparation techniques than a jam or a jam from another fruit.

If you want to see how to make green tomato jam, I invite you to follow the preparation described in stages, step by step, exemplified with pictures that will help you reproduce the recipe.


(for a 250 ml jar)

juice of 1/2 lamiae & # 8211 grated peel from it

1/2 grain Tonka & # 8211 breed & # 8211 optional

Wash the freshly picked tomatoes, remove the stalks, then cut the skin as we peel the potatoes. We cut them in half, remove the spine, then chop them into cubes.

We put the sugar on them and leave them for about an hour. During this time, the syrup in which we boil the jam will form. Add the lemon juice, grated lemon peel and cook over low heat until the drop test passes (put a little jam on a plate: if it is thick and does not drip it is ready).

It will foam at first, so be careful to remove it. When we no longer remove the foam, we can add grated tonka and cinnamon. Let it simmer, stirring more often towards the end of the boiling period.

We pour hot jam into clean, dry and sterilized jars that we immediately seal with lids. Turn the jars for 15 minutes with the lid down then bring them to the normal position. Cover them with a blanket or thick kitchen towels to cool as slowly as possible.

Elena's kitchen

I know there are many recipes, but I come up with this proposal that I hope will encourage you to try it. Aside from the version with "lime milk" as a substance for treating gogonele cubes, this is the best recipe I've made. I was indebted to this recipe, but, lacking some time, I only now arrived with it in an acceptable form of presentation. For all sweets, but especially for sweets, I specify, absolutely necessary, that should be avoided or just tasted on the diet! With special dedication to Boscodina, for appreciating the sweetness sent to her, and the Maniac Chef for his contest with and about canned food.


I also made gogonele jam, but I put them directly with the sugar and then boiled them. I did not put them in water with lime and I did not subject them to any other treatment. I am satisfied with what came out, both in terms of appearance and taste. Coincidence: I also put them on the blog today. :)
As for the vegetable jams, which you talked about in another post. think that, in Suceava, for example, tomato jams, gogonele, carrots and even cucumbers have been made for hundreds of years. You don't know if anyone has suffered from this. And plum jam or mayonnaise can be harmful, if you think that plums contain 20% carbohydrates. Everything is in moderation.

Thinking with joy! I knew the same about vegetable jams and jams, but now there are various opinions on this. But I also think that everything is in moderation. Your recipe looks deadly and much easier to make, so I remembered it.

I missed your special recipes! I really like the green walnut jam, so this recipe tempts me a lot. But I hope to find time to test it :)

interesting! It's the first time I've heard of gogonele jam.

Happy Birthday and good health!

My dear Chinese girl First of all Happy birthday! I'm glad to "see" you, thank you very much for visit.PS. I have been cooking in Wok for about 20 years and we both love Asian food very much. Te tzuc dulce, in friendship, Cami

Wow .. Elena! You got me ready. :)
It looks really good and it doesn't even look complicated!
I have never tasted this kind of jam, I have not had the opportunity, but if you say that it tastes like green walnuts. I'm already dancing on the keyboard!

Welcome back, Elena, I was really wondering where you disappeared in the last month. :))))))))))

Very good, I haven't eaten much in a long time. My mother used to make it when I was a child, it was called chitra jam. I hug you

Kadia, it's worth a try. I think this will remind you of the green walnut jam and save you from the mess of cooking it. You can use a fruity vinegar for those who have access to such options, but not wine.

Giovanna, in Bucovina is something common, this thing with vegetable jams. And the plum magic, made like a jam in the oven, is a special delicacy. It has a vague taste of smoke, but it is dense and spreads on a corner of bread and is enjoyed between two games, better than anything, especially when you are a child.

Chef, thank you very much!

Ana-Maria, you have to try something like that, precisely because she is not very careful. And for some of the pancakes you made with finetti, it's very suitable.

Laura, I'm glad I came back. I missed you, but I had to get over this period.

Yafa, I'm glad I gave you a pleasant memory! Everyone has the impression that these jams or jams have been invented now, but this is not the case.

The only one I didn't introduce and didn't talk about is the hot pepper. That is very special and it is the only one that I discount and use it for steak hunting.

Last year I made it for the first time and I really liked it, I make it as simple as possible, cut the gogonelas, mix them with sugar and on the fire with them, plus spices, especially ginger, it is sensational in sweets and more.
This year I have so far made combinations with watermelon, apples, zucchini and hot peppers, because my ginger was finished and I said it had a spicy touch.
All the combinations turned out great.
This year, having a rich harvest in the garden, I have a lot to experiment with and the internet helps me a lot, I find all kinds of inspirations.

Goggle jam

Wash the gogonelles, cut them into cubes and put them in a pot with the sugar and water. Bring to the boil, then reduce the heat and simmer for 20 minutes. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and chop it finely. Put everything over the gogons and cook for another 20 minutes or until the syrup binds. Transfer to jars and seal.

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