Emerald gooseberry jam - a recipe with step-by-step photos of preparation for the winter. Making emerald gooseberry jam

Well, when I was young, it wasn’t that great anymore. Maybe I just didn't come across it. Study, army, what kind of jam there is.

Many years passed and one day, while visiting, drinking tea with the hosts, I did not recognize the jam, or rather the jam that the hostess served. Of course, I asked what berry the jam was made from. Well, then I felt ashamed. I didn’t recognize the gooseberry I loved so much as a child.

Since then I have become interested in gooseberries again. We started making preserves, jams, compotes from it, various options. Well, as they say, old love has returned. I want to show you some recipes various jams and gooseberry jam.

Delicious recipes for the winter. Royal gooseberry jam and other delicacies

It is believed that one of the main gooseberry jams is royal or emerald jam. It is prepared in different ways. Some people put nuts inside the berries, others simply take the seeds out of the gooseberries, but we’ll do the classic one.

Gooseberry jam with oranges is also very common. We will also look at it. We also have original jam with additives. And of course jam. Let's get started.

Gooseberry jam menu:

1. Royal gooseberry jam or emerald jam

We will need:

• Gooseberries - 500 g.
• Sugar - 600 g.
• Cherry leaves - 30 pcs.
• Water - 2-3 glasses

Preparation:

1. Gooseberries for this recipe should be green, unripe, elastic and dense. Gooseberries must be washed and peeled.

2. Prepare an infusion of cherry leaves. We leave 6-7 leaves, they will be useful to us, and put the rest in a saucepan and fill with water. Place the pan on the fire and bring to a boil. The water will become a light emerald color. Boil the leaves for 2-3 minutes.

3. Pour the gooseberries into another pan and pour in the decoction of the leaves, strained through a sieve.

4. The broth should cover the berries completely. Cover with a lid and put in a relatively cool place for 12 hours (not in the refrigerator).

5. After 12 hours, again through a sieve, drain the broth from the berries. Pour one glass of broth into another pan. We don't need the rest of the broth.

6. Pour sugar into a saucepan with a glass of broth. Let's cook the syrup. Place on the fire, stir and bring to a boil.

7. The syrup is boiling. Add gooseberries to it. Cover with a lid, bring to a boil and cook for 15 minutes.

8. After 5 minutes, after closing the lid, remove it and check how it boils. And since you can’t stir the berries, just gently rock the pan from side to side. After some time, you can even lift the pan from the heat and shake it gently.

Be extra careful. Boiling sugar is worse than a hot stove.

9. 2-3 minutes before the end of cooking, add the cherry leaves that we left and did not cook. They should boil along with the berries. Dip the leaves into the water with a spoon. They must give us their color.

10. The jam was removed from the stove. We remove the leaves from it.

Once again, I want to remind you that you cannot stir the jam, just rock the pan, shaking it lightly.

11. Pour hot jam into sterilized jars.

12. Roll up with sterilized lids.

The jam is ready. We put it in storage.

Enjoy your winter tea!

1. Gooseberry jam, a simple but very tasty recipe

Ingredients:

• Gooseberries - 2 kg.
• Sugar - 2 kg.
• Water - 1/2 cup

Preparation:

1. Gooseberries need to be sorted, excess debris removed, stems removed from both sides of the berries, and washed.

2. Pour water into the gooseberries and pour out all the sugar.

Gooseberry jam can be cooked in an enamel bowl.

3. Let's not interfere. Shake in the pan so that the berries are mixed with sugar and the sugar sinks to the bottom of the pan. Just shake the pan from side to side and from bottom to top.

4. Place the pan on the fire. Bring to a boil, reduce heat to low and continue cooking, stirring occasionally.

5. After about 30 minutes, we try to see if it’s ready. Place a drop on a plate; if it doesn’t spread, then the jam is ready. We weren't ready. We try every 10 minutes.

Remember to stir every 3-5 minutes.

6. Finally, 50 minutes after the start of boiling, our jam is ready.

7. While the jam is hot, pour it into jars. We pour full jars of jam, because when it cools it will settle a little. Don't close the lids, wait until it cools down.

8. After cooling, close with lids. Jars and lids must be sterilized.

This amount yielded 2.5 liters of gooseberry jam.

You don’t have to wait for winter, but enjoy it little by little.

Bon appetit!

1. Raw gooseberry jam with oranges

I don’t know if this delicacy that we are about to prepare can be called that, but for some reason everyone calls it raw jam. Although jam from the word cook.

Ingredients:

• Gooseberries - 1 kg.
• Sugar - 1 kg.
• Oranges - 2 pcs.

Preparation:

1. We sorted the gooseberries, washed them and removed the stems on both sides.

2. The oranges are washed. cut large slices. We peeled half of the slices and left the other half as is. We were just afraid that if there were a lot of crusts, bitterness might appear.

3. We begin to chop gooseberries and oranges. We will grind in a blender. Can be passed through a meat grinder.

4. We chopped the gooseberries. Remove all the seeds from the orange, place the oranges, both with and without the peel, into a blender bowl and grind.

5. Add crushed oranges to ground gooseberries. Mix everything.

6. Pour sugar into the berries. Pour in a little at a time, stirring constantly, so it dissolves more easily. You can, of course, pour in the sugar and mix everything with a blender.

Always use wooden spoons and spatulas when working with berries.

7. Mix everything thoroughly. We tried it, the bitterness is not felt, but we still won’t add orange peels anymore, although there are tons of vitamins in there.

8. Leave the jam alone for 5 hours so that the sugar dissolves completely. After five hours, check to see if the sugar has dissolved. If not, mix thoroughly and let it sit for some time.

9. Sugar has dissolved, pour into jars.

10. Raw jam gooseberries can be prepared in two versions, poured into jars and stored in the refrigerator,

or freeze in containers and it will turn out like ice cream. It's also very tasty.

Enjoy.

Enjoy your tea!

1. Gooseberry jam for the winter with delicious additives

Ingredients:

• Gooseberries - 1 kg.
• Sugar - 1.2 kg.
• Water - 1 glass
• Citric acid - 2 tsp. no slide
• Seedless raisins - 1 cup
• Cinnamon - 1/2 tsp.
• Ground ginger - 1/2 tsp.
• Vanilla sugar - 1 tsp.

Preparation:

To prevent the berries from bursting, we will first do the following:

1. Pour 150 g of sugar into one and a half liters of boiling water and immediately add citric acid. Stir until the sugar is completely dissolved.

2. Prick each gooseberry with a needle. Our sugar has dissolved, the water has boiled again, pour chopped gooseberries into our lemon-sugar mixture. Turn off the heat and keep the berries in this hot syrup for 2 minutes.

3. Two minutes passed, our berries began to look like olives. Using a slotted spoon, transfer the berries into a container with cold water. If you have ice, you can add it. Blast cooling prevents the berries from bursting.

Do not pour out the syrup from which we removed the berries. You can cook any compote based on it. Yes, and we will need a glass for the base of our jam.

4. Pour the syrup into another container. Pour a glass of syrup separately. Pour a separately poured glass (200 ml) of syrup into the vacated pan and pour 1.2 kg into it. Sahara.

5. Mix the sugar with a glass of syrup very carefully with a slotted spoon or spatula and turn on the heat. Turn on low heat so that the sugar dissolves. As the sugar dissolves, we can turn up the heat a little.

6. The syrup has boiled, reduce the heat to the lowest setting and add a glass of raisins. We took half a glass of dark and half a glass of light raisins. But this is not particularly important. Take what you have. Stir.

7. As soon as the raisin syrup starts to boil again, and this will happen very quickly, almost immediately after you stop stirring, we will add spices. Add half a teaspoon of cinnamon and half a teaspoon of ground ginger. Mix the spices well into the syrup. They must be completely dissolved.

Let's start cooking gooseberries

8. After stirring, our syrup with spices will quickly begin to boil again, add the gooseberries there, having removed them from the cold water a couple of minutes before. And immediately turn off the stove. Lift the pan of jam and gently shake it so that the berries are distributed more evenly.

9. Set the jam aside from the stove. Do not close the lid, otherwise it may steam. You can put some sticks or skewers on the pan, and on them parchment paper or a newspaper to prevent any midges and dust from flying in. Leave for 5 hours.

10. After five hours, put the pan with jam in the refrigerator overnight.

11. In the morning, bring the jam to a boil again and immediately turn off the heat again and let the berries soak in the juice for another 5 hours. Until it cools completely.

If you have an electric stove, don't just turn off the stove, but remove the pan from the burner.

12. Now we need to boil the jam for the third time, but right before that, add a teaspoon of vanilla sugar to the jam.

13. For the third time, bring the jam to a boil, but continue cooking the third time for another 8-10 minutes, after boiling, and do not immediately turn off the stove.

14. Cool the jam completely and pour it cold into sterilized jars. Close with sterilized lids.

Our berries turned out whole and transparent. Without jamming three times and completely cooling, you won’t get such berries.

The jam is beautiful, aromatic and of course very tasty.

Bon appetit!

1. Gooseberry jam is very thick and tasty

Ingredients:

• Gooseberries - 1 kg.
• Water - 1 glass (200 ml.)
• Sugar - 1 kg.

Preparation:

1. Peel and wash the gooseberries. Of course the work is tedious, but what can you do? We fall asleep in thick-walled pan or cast iron and add a glass of water. Cook over medium heat until done. Once it boils, cook for another 10-15 minutes. Don't forget to stir.

2. The berry was well cooked in 10 minutes. Don’t think that ours is a cherry, it’s a type of gooseberry. We have two varieties here.

3. Pour sugar into the berry. Mix everything and cook for another 15-25 minutes. We check the readiness by dripping the jam onto a saucer. If the droplet does not spread, then it is ready. We tried to drip after 15 minutes, the drop spread. After 20 too. And finally, after 25 minutes, the drop no longer spreads, the jam is ready.

4. Grind the berries with a blender.

5. The jam turned out to be of good thickness.

6. Pour hot into sterilized jars. Once the jars have cooled, put them in the refrigerator.

7. Like this thick jam we succeeded. The spoon stands, but if it sits in the refrigerator, it will become even thicker.

The jam is ready. Spread it on the kids' bread, they will be very happy. I remember it myself.

Very delicious jam gooseberries are ready.

Bon appetit!

Gooseberries contain a lot useful substances. Their number may vary depending on varietal characteristics and growing conditions. Gooseberries contain vitamins: A, B, E, C, PP. It is also rich in micro and macroelements: iron, iodine, potassium, chromium, manganese, zinc, copper, nickel, molybdenum, fluorine, magnesium, phosphorus, sulfur, chlorine, serotonin.

The active substances in gooseberries improve blood circulation, normalize blood pressure. Removes heavy metals, cholesterol and partially radionuclides. Reduce the risk of tumor formation.
Gooseberries have laxative, choleretic and diuretic properties. Useful for diseases of the liver, kidneys and Bladder. In patients with stomach and intestinal ulcers, it may cause exacerbation.

Ingredients for emerald jam

For emerald jam you need:

• gooseberries - 5 glasses,
• cherry leaves- 20 pcs.
• sugar – 7 glasses,
• water.

Preparing gooseberries for emerald jam

To make this delicacy, slightly unripe green gooseberries are suitable. The size of the berries does not matter, although it is more convenient and easier to work with large berries gooseberries.

• Wash the berries, tear off/cut off the tails and buds. The easiest way to do this is with a small knife.
  We make a small cut on one side of the berry and use a hairpin/pin to remove the seeds.
• Fill the berries with water, mix carefully and drain the water. This way we wash out the remaining gooseberry seeds.
• Place clean gooseberries in a convenient enamel container (bowl or pan). Arrange with cherry leaves (10 leaves). Cherry leaves give the jam a unique spicy aroma and help preserve its beautiful green color jam.
• Boil water and pour in gooseberries. Boiling water should cover the berries.
• Leave to cool for about 5-6 hours. Better after cooling down room temperature Then put the gooseberries in the refrigerator.
• Then we put the berries in a colander. We do not pour out the broth; we will prepare a syrup based on it.

Making emerald gooseberry jam

• First we cook the syrup. Take about 2.5 cups of gooseberry broth, pour it into a saucepan and bring to a boil over low heat. Make sure the sugar is completely dissolved.
• Pour gooseberries into a saucepan with syrup and turn off the heat. Carefully mix the berries and leave to cool for 3-4 hours. It is better to leave it in a cool place to cool. It is the sharp temperature difference that makes the jam transparent.
• Then bring the jam to a boil over low heat, cook for 5 minutes and turn off. Remove the formed foam. Set aside for 5-6 hours.
• For the third time, bring the jam to a boil again. Let it boil for 5 minutes, turn it off.
• Cool the jam sharply in a bowl of cold/ice water.
• We close the emerald jam cold in sterile dry jars. Store in a cool room, cellar or refrigerator.

There are a lot of recipes, but I have highlighted the most popular ones, those that housewives have been preparing to great effect for many years.

The jam itself turns out to be a very beautiful color, which depends on the type of shrub you have. So, most often they take green, slightly unripe gooseberries, then it will really turn out emerald. And if you take ripe or red fruits, then the color will be amber.

This delicacy has been known since ancient times; many can remember how grandmothers would seat the whole family at the table, arm everyone with spoons, and the routine would begin. Because each berry was cut in half, then the seeds were removed using a cutting. Moreover, it was important that the fruit did not burst. This action could last all day.

In general, not everyone is ready now to perform such feats for the glory of winter, so I selected more simple options preparations and will tell you how to make sure that the fruits are intact after cooking.

So, there are several options for making royal jam. As I described earlier, several generations ago, each berry was cut and cleared of seeds. This is what it would look like.

Nowadays, modern housewives do not have time for this. Because you bring more than one kilogram of fruit from the dacha, and sometimes the bill goes into buckets. Try to clean every little thing! Yes, when you need to do, and something else.

Therefore, we will simplify the process: just pierce the skin of each berry with a needle or toothpick. Then the hot syrup will not tear it apart, and the fruit will remain intact.

For the same reason, we will prepare this delicacy according to the principle of proofing; it is often also called “Five Minute”.

• Gooseberries – 2 kg
• Cherry leaves – 15-20 pieces
• 4 glasses of water (1 glass = 250 ml)
• Granulated sugar – 2.5 kg

First, prepare an infusion of leaves; to do this, pour four glasses of water into a saucepan.

Place the castings in it and let it boil. After this, reduce the heat and simmer the infusion for 15 minutes.

Let's go sort out the berries, clearing them of the stems. You can do this with your fingernails, a knife or scissors.

Then we pierce each piece with a toothpick. This is necessary so that the pulp absorbs the syrup and remains in bulk and intact in the jam. Otherwise, during the cooking process, the skin may burst, the pulp with seeds will come out and the jam will look cloudy.

During this time, our infusion is prepared; use a slotted spoon to remove the leaves and put them aside.

And lower the sugar into the liquid. Place on the stove and boil, stirring, so the sugar crystals will dissolve faster.

To prevent the berry from bursting, it is better to start pouring the hot syrup with a mug or ladle. This way the fruits will gradually warm up and remain beautiful.

Leave the bowl with the berry mixture for 7 hours, and then put it on moderate heat and boil.

You need to stir very gently so as not to injure the fruits. Boil for 5 minutes and leave it to stand again for 6-7 hours. Then boil for 5 minutes. Cool again for 6 hours and then add cherry leaves.

Cook again for five minutes.

And pour it into ready-made sterilized containers.

Emerald gooseberry jam for the winter

Emerald jam Everyone loves gooseberries. Often it comes without any additives and has two main ingredients: green fruits and granulated sugar. These components are quite enough to make it work tasty treat. And due to the fact that the berry contains pectin, it becomes thick, like jam.

For a kilogram of fruit you need:

• water – 150 ml
• 1.3 kg granulated sugar

We collect berries from the bush, sort them and tear off the branches.

Rinse the fruits under warm water.

Now we make sweet syrupy water, for this we pour a third of a glass of water into a saucepan and dissolve a kilogram of sugar in it.

The less water, the thicker the consistency of the jam.

We begin to cook the syrup until the granulated sugar is completely dissolved. And we pour it over our berries.

We turn on the most slow fire. And simmer for 10 minutes, stirring by shaking, without using a slotted spoon so that the softened skin does not tear.

And pour it into sterilized containers.

How to cook royal jam with walnuts

In terms of labor intensity, the option with walnut kernels beats all recipes. And I don’t encourage you to cook an entire bucket of berries using it. But, if you process at least a kilogram this way, then in winter you will get a new reason to praise and thank yourself with such a truly royal delicacy.

For aroma, you can add an inflorescence of star anise or cloves.

Ingredients:

• Green gooseberries – 1 kg
• Cores walnuts- 1/2 cup
• 1.5 kg granulated sugar
• 1.5 cups (375 ml) water

Each berry needs to be processed: you need to cut off all the tails, and then in the place of the stalk, use a pin to pull out the seeds from each fruit.

Then insert a piece of walnut into this hole.

You and I know that nuts are not cheap at all these days, so I suggest dividing each kernel into at least 4 parts.

Leave the stuffed fruits for now and go prepare the syrup.

Pour into a deep saucepan cold water and pour out all the sugar, put it all on the stove and, stirring, boil.

When stirring, the sugar should not lie on the bottom.

Then pour the sugar mass (almost like caramel) over the stuffed berries and wait for them to cool a little. Then we put this mass in the refrigerator overnight so that the syrup soaks the fruits well and the jam infuses.

Prepare the jars and lids, remove the pan from the refrigerator and boil the berries for 8 minutes. Then fill the jars while hot.

We turn the container over, wrap it in towels and leave it for a day.

Video recipe for royal jam with lemon and orange

The gooseberry cannot boast of its bright taste, so citruses or spices are often added to it.
I found a wonderful video recipe where a nice woman explains how to prepare it with lemon and orange. I really liked it, so I recommend it to you too.

On the Internet, I came across recipes in which the zest was removed from the fruit, and only the pulp was used in jam. Someone, on the contrary, ate the inside, dried the crust, finely chopped it and put it in jam. In general, there are definitely enough ideas for experiments.

How to make live gooseberry jam (without cooking)

They say that in terms of ascorbic acid (vitamin C) content, gooseberries are equal to black currants. Of course, it also contains many other useful microelements, pectin and vitamins. But, during cooking, many elements are destroyed, which is why it is now so popular to cook live jam, i.e. without cooking. Of course, it can only be stored in the refrigerator or freezer. But on the other hand, it more than covers up any purchased dietary supplements with its enriched composition.

For this let's take the recipe orange, but it can be replaced with banana. The taste will be very different.

Ingredients:

• Gooseberries – 1 kg,
• 800 g granulated sugar,
• 1 small orange

We clean each gooseberry from the stems. Without peeling, cut the orange into slices and remove the seeds. Place the berries and orange in a blender or meat grinder and grind until no large pieces remain.

Add sugar to the mixture and mix. We leave it to stand for at least 3 hours, then all the crystals will dissolve and go into the syrup.

This delicacy should be kept in the refrigerator or freezer.

A simple recipe with currants

Jam with the addition of currant fruits becomes a very beautiful shade. To preserve the emerald color of gooseberries, take the white variety.

Ingredients:

• 1 kg gooseberries
• 0.3 kg currants
• Water – 250 ml
• 1.8 kg sugar

We wash the gooseberries and clean them of all excess.

We wash the currants and place them in a sieve.

Cooking sugar syrup. Add sugar to water and boil until it dissolves.

Place gooseberries and currants into this sweet hot mass.

Let it boil and cook for 5 minutes. Then cool for 6 hours and boil again for 5 minutes. And you can seal it in jars.

Emerald gooseberry jam with kiwi

Kiwi will give a green tint to the jam, and will also add an unusual sourness. To my taste, this recipe can also be called royal, because it did not become boring with its ordinariness.

Ingredients:

• Gooseberries - 1.5 kg,
• Kiwi - 4 pcs.
• Sugar kg/kg. 2 kg

We peel the kiwi from the skin.

Wash the gooseberries, sort them, cutting off the branches.

Mix berries and kiwi in a meat grinder.

Now it’s the turn of granulated sugar, which goes to the berries. Turn on moderate heat and cook until liquid consistency without inclusions of crystals.

Collect the foam, stir constantly and wait for the mass to thicken.

This may take 40 minutes. After cooling it will become even thicker.

And now, my dears, I will summarize and briefly write out those nuances that affect the result of the finished delicacy.

1. So, the more cherry leaves you have and the greener gooseberries, the more emerald it will be. Cherry decoction has saturated color herbs, when boiled for a long time it turns brown.
2. The longer the gooseberries lie in the cherry broth, the greener the berries will be.
3. To keep the fruits intact, use the proofing technique (five minutes) and pierce the peel of each fruit with a toothpick.
4. To preserve its integrity, the berries can be poured into jars when they have cooled, so they will not be damaged by a slotted spoon or ladle and will remain elastic, transparent and sugared.
5. By adding cherry leaves, the aroma of the delicacy is very spicy and no additives are needed.
6. If you grind fruits through a meat grinder, then use a large grate, otherwise it will be difficult to twist the berries.
7. To preserve vitamins, cook the jam for no more than 10 minutes over moderate heat.
8. You and I know that pathogenic microorganisms love sour and sweet environments, so we make sure to sterilize the jars.
9. If the jam seems watery to you, then feel free to reduce the amount of water for the syrup by half.
10. Do not greatly reduce the amount of sugar, because the berry mass, especially if it has not been boiled, can quickly turn sour.

I like it when fruits turn from green to olive, don’t you? It would not be a shame to soak a couple of dishes with this delicacy, but you can also add it to.

Gooseberries are a wonderful berry for winter preparations, both sweet and savory. Among sweet preparations, royal gooseberry jam is especially famous. This tasty and impressive jam is also called emerald jam.

Of course, it is much easier to make jam, jelly or jam from gooseberries, which taste almost as good. But royal jam not only has great taste, but also exquisite in appearance. Therefore, the berries for it should be prepared carefully, carefully cutting off the tails and dry parts of the flowers with scissors.

Ingredients:

• gooseberries – 1 kg
• sugar – 1 kg
• cherry leaves leaves – 100 g
• citric acid – 1 teaspoon
• vanilla sugar– 1 sachet
• vodka – 50-60 ml

Preparation:

1. Wash the gooseberries thoroughly and cut off the ends. Carefully cut the side of each berry and remove the seeds with a wire loop or paperclip. Place the gooseberries processed in this way into a large bowl, pour ice water and place in the refrigerator for about 6 hours. Then drain the water, placing the berries in a colander.
2. Wash the cherry leaves, place in a saucepan, pour in water (5 cups), add citric acid and bring to a boil over medium heat. Then reduce the heat, let it simmer for 5 minutes and strain the broth.
3. Pour sugar into the cherry broth, return the pan to the heat and, stirring until the sugar dissolves, bring the syrup to a boil. Add vanilla sugar, vodka and stir until sugar dissolves.
4. Pour the boiled syrup over the gooseberries and let them brew for about 15 minutes.
5. Bring the berries in the syrup to a boil and cook for 10 minutes over low heat. Place the hot royal jam into dry sterile jars and seal tightly.

Step-by-step cooking recipes delicious jam gooseberries with cherry leaves

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

176 kcal.

Option 1. Classic recipe for gooseberry jam with cherry leaves

Gooseberries contain a lot of vitamin C, iron and magnesium. It is recommended for use by people suffering from vascular diseases. Gooseberry jam, like fresh berries- excellent prevention of blood clots.

Ingredients

• fine granulated sugar - kilogram;
• kilogram of gooseberries;
• spring water - half a liter;
• three cherry leaves.

Step-by-step recipe for gooseberry jam with cherry leaves

Sort the gooseberries, removing damaged and unripe berries. Tear off the tails and rinse, placing them in a sieve. Leave for a while to allow all the liquid to drain.

Transfer the gooseberries to a thick-walled saucepan. Wash the cherry leaves and add to the berries. Fill everything with spring water and leave for six hours.

Drain the water and place the gooseberries in a sieve. Pour the berry infusion into a saucepan, add sugar and place on the fire. Bring to a boil, stirring regularly. Reduce heat to low and simmer for five minutes.

Pour the syrup over the berries and leave for three hours. Then drain the syrup, boil separately and combine with gooseberries. Repeat the procedure four times. Pack the treat into prepared glass jars, seal tightly and cool, wrapped in a warm cloth.

Boil the syrup for jam in an enamel or thick-walled container. Skim foam regularly during cooking. It is convenient to remove the tails using tweezers or nail scissors.

Option 2. Quick recipe for gooseberry jam with cherry leaves

Syrup for gooseberry jam is prepared from an infusion of berries, spring water or cherry decoction, which is prepared from cherry leaves. The delicacy has an amber-emerald color and an incredible aroma.

Ingredients

• kilogram of gooseberries;
• kilogram 300 g of fine sugar.

Decoction

• two handfuls of cherry leaves;
• liter of spring water.

Syrup

• 750 g regular granulated sugar;
• 250 ml cherry broth.

How to quickly make gooseberry jam with cherry leaves

Sort through the gooseberries. Place in a colander, rinse thoroughly and place on a paper towel. The berries must dry. Cut off the top of each year and remove the seed boxes using a pin.

Rinse the cherry leaves. Place them in a saucepan and fill with a liter of spring water. Place it on the fire and boil for three minutes. Strain the broth and cool.

Pour the broth over the peeled berries and leave in cool place for a day. After the allotted time, place the gooseberries on a sieve and collect the decoction. Pour it into a saucepan and add granulated sugar. Boil and cook for about five minutes, stirring, until the crystals dissolve. Pour syrup over gooseberries. Place the container on the fire and cook from the moment it boils for a quarter of an hour, skimming off the foam regularly. Hot dessert Pack into jars, having previously sterilized them. Seal and cool by turning upside down and wrapping in a warm cloth.

If you want the berries in the jam to be whole, use slightly unripe fruits. From ripe gooseberries, the delicacy will look more like jam.

Option 3. Gooseberry jam with cherry leaves, vanilla and citric acid

Gooseberry jam itself is very tasty and tender, but if you add vanilla and citric acid to it, the taste of the delicacy will sparkle in a new way.

Ingredients

• spring water - 1000 ml;
• kilogram of gooseberries;
• 3 g vanilla;
• 100 g cherry leaves;
• 50 ml vodka;
• citric acid - 5 g;
• kilogram of regular granulated sugar.

How to cook

Sort and wash the gooseberries thoroughly. Place the berries on a paper towel and pat dry. Transfer the gooseberries to a suitable container, cutting off the stems. Pour the prepared berries with spring water and leave for six hours.

Strain the water, pour it into a saucepan and add the washed cherry leaves. Place it on medium heat. Add citric acid. Cook from the moment of boiling for five minutes. Remove from the stove and drain in a colander. Combine the broth with sugar and cook until the crystals dissolve.

Pour vodka into the boiling syrup and add vanilla. Mix well. Boil, remove from heat and pour over berries. Stir gently and leave for a quarter of an hour. Then strain the syrup, boil it for another ten minutes and combine with the berries. Place the jam in jars, after washing and sterilizing them. Seal tightly and cool.

To ensure that the gooseberries are well soaked in syrup, prick each berry with a toothpick or needle. If desired, you can remove the seeds using a hairpin or pin.

Option 4. Gooseberry jam with cherry leaves and walnuts

Thanks to cherry leaves, the jam will acquire a malachite hue, and walnuts will further reveal the taste of the delicacy and make it piquant.

Ingredients

• 200 ml spring water;
• kilogram of gooseberries;
• kilogram of fine granulated sugar;
• 50 ml vodka;
• 100 g walnuts;
• 100 g cherry leaves.

Step by step recipe

Wash the gooseberries thoroughly. Place the berries on a linen towel and dry. We also wash the cherry leaves. Cut off the stems and tails from the gooseberries. Place in a suitable container.

We make a small cut on each berry and carefully remove the seeds, being careful not to pierce the berry through. Place the walnuts on a baking sheet and lightly dry them in the oven. We break them into pieces so that they fit inside the berry.

Stuff gooseberries with pieces of nuts. Pour spring water into the container, add half of the granulated sugar and add cherry leaves. Dip the gooseberries into the boiling syrup and cook for about five minutes. Then cool quickly by placing the container in a bowl of ice water. We insist for five hours. Remove cherry leaves.

Prepare the jam in three steps, boiling the gooseberries in syrup for five minutes, adding sugar little by little. After each cooking, leave for at least five hours. Pack the cooled jam into sterile jars. Soak a circle of parchment in vodka and cover the neck of the jar with it. Tie tightly with twine. Store in the cold.

You can diversify the taste of the delicacy by adding fruit essence or vanilla during the cooking process. The jam will turn out even tastier if you add citrus zest or juice to it. Walnut You can replace with almonds or hazelnuts.

Option 5. Emerald gooseberry jam with cherry leaves

An ancient recipe for emerald or malachite jam, according to which our grandmothers prepared the delicacy.

Ingredients

• 400 g gooseberries;
• 300 ml spring water;
• 800 g fine granulated sugar;
• 200 ml wine vinegar;
• 50 g each of cherry and spinach leaves.

How to cook

Sort the gooseberries, selecting smooth, unripe fruits. Break off the tails and remove the seeds with a bobby pin.

Place the prepared berries in a clay dish, topping them with washed spinach and cherry leaves. Pour in vinegar and cover with a lid. Preheat the oven. Place the bowl with berries in it, turn it off and leave it overnight.

Remove the gooseberries with a slotted spoon and place them in ice water. After an hour, change the water and boil the berries in it. Drain the boiling water. Place the gooseberries again in ice water and leave for a quarter of an hour. Place on a sieve and place on a towel.

Combine water with sugar and boil, skimming off the foam. Pour the syrup over the gooseberries and leave for five hours. Drain the syrup twice more, bring it to a boil and pour over the berries. Last time put the jam on the stove and boil. Cook until the mixture becomes transparent, skimming off any foam constantly. Do not mix the berries, but shake them periodically. Place the boiling jam into sterilized jars, roll up and turn the lids down. Cool completely.

Gooseberry jam can be prepared with the addition of other fruits and berries. To ensure that the jam retains its color, place the bowl containing the treat in ice water.