Gooseberries are not particularly fastidious, and therefore very popular garden culture. Its berries are tasty in and of themselves. From gooseberry, you can cook some great varieties of jam. One of them deservedly received the name "Royal". This jam is truly worthy of the royal table, because it is not only very tasty, but also looks beautiful. Cooking it requires some patience, but the result is worth it.
Pick your recipe
You will need
-
- gooseberry;
- cherry leaves;
- Walnut;
- sugar;
- water;
- refrigerator;
- cooking utensils;
- sharp knife or scalpel;
- cans and lids;
- machine for rolling up.
Instruction manual
1
Calculate the number of products. For 5 cups of selected gooseberry berries, you need 2 handfuls of cherry leaves, 3 cups of water and 7 cups of granulated sugar, as well as some walnuts. Peel and chop nuts. Set aside a dozen of the total number of cherry leaves, they will be needed a little later.
2
Prepare the berries. For such a jam, it is necessary to select large and strong ones that will be doubted if pierced. Wash gooseberries. Remove the stalks. Having made a longitudinal incision on each berry with a sharp knife, remove the seeds from it and insert pieces of walnut.
3
Make a decoction of cherry leaves. Pour 3 cups of water into an enameled pan and dip the purely washed cherry leaves there. Put the pot on medium heat and bring the water to a boil, then immediately remove the broth. The broth should be green. Let it cool to room temperature and refrigerate the pan overnight.
4
Make syrup. For 2 cups of broth, take 7 cups of sugar, mix and bring to a boil. Pour the prepared gooseberries into boiling syrup and boil for 12 minutes. Dip a few more cherry leaves in the syrup and cook for another 2-3 minutes.
5
Sterilize jars and lids. Before pouring jam there, pour jars of boiling water over. Pour the jam hot and immediately roll the jars.
Useful advice
Gooseberries for jam is better to take a little unripe than overripe. Try to pick berries of the same size.
Clean walnuts thoroughly. Only pieces of the nucleolus should remain. Grind them, but do not grind into powder.
Cherry leaves should be clean and without damage.
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