The secret of a successful "royal" gooseberry jam is in the degree of maturity of the berries. You can't make good jam from overripe gooseberries. Choose dense, slightly unripe berries of green varieties - the jam will turn out very tasty, beautiful emerald color
Ingredients
- Gooseberry - 1,6 kg
- Sugar - 1,5 kg
- Water - 2 glasses
- Cherry leaves - 20 pcs.
Step-by-step cooking recipe
Gooseberry berries, sort, rinse, remove the tails. Make an incision on each berry and remove the seeds. From 1.6 kg of gooseberries, I get about 1 kg of peeled berries.
Wash the cherry leaves and dry them slightly.
Place the prepared gooseberries in a bowl, layer by layer with cherry leaves, pour cold water and leave for 5-6 hours. It is the cherry leaves that allow the berries to retain their rich green color and give the gooseberry a special flavor and strength.
After the specified time, flip the gooseberries into a colander.
Put the liquid in which the berries were infused in a saucepan, bring to a boil and add sugar. Stirring constantly, boil the syrup for 2-3 minutes after re-boiling.
Put gooseberry berries in boiling syrup, remove the workpiece from the heat and leave to infuse for 2-3 hours.
Then boil the jam again on low heat for 5-7 minutes after boiling. Remove the workpiece from the heat and leave for 5-6 hours at room temperature.
Repeat the procedure 2 more times, each time taking a break between cooking for 5-6 hours.
After the final cooking, cool the jam, pack it in pre-sterilized small jars and seal tightly. Store the gooseberry jam in a cool, dark place.
