Gooseberries are a very tasty and healthy berry. It is eaten fresh, summer soups, compotes, jelly and pie filling are made from it. To bright green fruits to please you in the winter, make gooseberry jam. A greenish-pink liquid with strong berries drowning in it will be an excellent addition to strong tea and fresh pastries.
Pick your recipe
You will need
- - 1 kg of gooseberry berries;
- - 1 small lemon;
- - 5 walnuts;
- - 2 glasses of sugar.
Instruction manual
1
Gooseberry jam "Tsarskoye" is brewed from unripe, not too large berries. It is in this case that it acquires a beautiful appearance, and the fruits retain their shape. Go through the gooseberries thoroughly, rinse it in several waters and pat dry, sprinkling on a towel. Cut the tip of each berry and carefully, with a hairpin, select the pulp, folding it in a separate bowl. Lay out empty boxes on a flat dish, making sure that they do not tear and crumple.
2
Prepare the filling for the berries. Pour boiled water over walnut kernels and peel them. Finely chop the kernels. Wash the lemon well with hot water and a brush. Grind the fruit with the zest. Put the sliced lemons and nuts into the empty gooseberry boxes.
3
Put the pulp out of the berries into a saucepan, add sugar. Stir the mixture and bring it to a boil. Remove gooseberries from heat and grind through a sieve. Put gooseberry boxes stuffed with lemon-nut mixture in a saucepan, pour them with hot berry puree and leave for 3-4 hours.
4
Remove the gooseberries from the mixture, and return the berry puree to the stove and bring to a boil again. Remove the pan from the stove and pour the berries with hot liquid again. Leave the mixture for 1 hour. Then remove the berries and boil the syrup. Repeat the process 3 more times.
5
Sterilize glass jars and lids. Pour the finished hot jam into dry jars, put 2-3 cherry leaves and 1-2 sheets of black currant in each container. Close the jars with lids and place in a basin with cold water. Leave the jam to cool and then store.