“Royal” gooseberry jam – a simple and tasty recipe, how to cook step by step

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.