“Royal” gooseberry jam with cherry leaves
Gooseberry jam will turn out to be really “royal” if all the bones are removed from the berries beforehand. The process is long and laborious, but the result is worth it! Add cherry leaves to the preparation to give the delicacy an amazing taste and aroma.
Ingredients
- Gooseberry - 1 kg
- Sugar - 1,4 kg
- Cherry leaves - 30 pcs.
- Water - 600 ml
Step-by-step cooking recipe
Pick the gooseberries, cut off the tails, rinse under running water and throw them into a colander. Remove the bones from the dried berries, cutting each with a sharp knife.
6-8 cherry leaves pour 3 cups (600 ml) of water, bring to a boil over medium heat and boil for 2 minutes. Pour the prepared gooseberries with boiling broth and leave for a day in a dark place.
After a while, drain the liquid into a saucepan, after removing the leaves, add sugar, bring to a boil and boil the syrup over low heat, stirring, until the sugar is completely dissolved (about 5 minutes).
Place the gooseberries in the boiling syrup, mix gently and boil the workpiece for 15 minutes after boiling.
Add the remaining cherry leaves and cook for another 5 minutes.
Remove the workpiece from the heat and leave for 6-8 hours. Then repeat the cooking procedure. Remove the cherry leaves from the finished boiling jam.
Pour boiling jam into pre-sterilized jars and seal tightly. Turn the jars upside down, wrap them up and leave them to cool completely. Store the cooled “royal” gooseberry jam in a cool dark place.
