“Royal” gooseberry jam – a simple and tasty recipe, how to cook step by step
The secret of a successful “royal” gooseberry jam is in the degree of ripeness 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 to be very tasty, beautiful emerald color
Step by step cooking recipe
Sort the gooseberries, rinse, remove the tails. Make a slit in each berry and remove the seeds. From 1.6 kg of gooseberries, I get about 1 kg of peeled berries.
Rinse cherry leaves and pat dry.
Place the prepared gooseberries in a bowl, layer them with cherry leaves, cover with cold water and leave for 5-6 hours. It is cherry leaves that allow the berries to retain a rich green color and give gooseberries a special aroma and strength.
After the specified time, discard the gooseberries in a colander.
Place 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 boiling again.
Place the gooseberries in the boiling syrup, remove the workpiece from the heat and leave to infuse for 2-3 hours.
Then boil the jam again over 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 brews for 5-6 hours.
After the final cooking, cool the jam, pack it in pre-sterilized small jars and close it hermetically. Store gooseberry jam in a cool, dark place.
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