Gooseberry is a very tasty and healthy berry. It is eaten fresh, summer soups, compotes, jelly and pie filling are made from it. To make bright green fruits delight you in winter, make jam from gooseberries. The greenish-pink liquid with strong berries drowned in it will be an excellent addition to strong tea and fresh baked goods.
It is necessary
- - 1 kg of gooseberries;
- - 1 small lemon;
- - 5 walnuts;
- - 2 glasses of sugar.
Instructions
Step 1
Gooseberry jam "Tsarskoe" is made from unripe, not too large berries. It is in this case that it takes on a beautiful appearance, and the fruits retain their shape. Sort the gooseberries thoroughly, rinse them in several waters and pat dry on a towel. Cut off the tip of each berry and carefully, with a hairpin, select the pulp, folding it into a separate bowl. Place empty boxes on a flat dish, making sure they do not break or wrinkle.
Step 2
Prepare the filling for the berries. Pour boiling water over the walnut kernels and remove the skin from them. Chop the kernels finely. Wash the lemon well with hot water and a brush. Chop the fruit together with the zest. Place chopped lemons and nuts in empty gooseberry pods.
Step 3
Put the pulp removed from the berries in a saucepan, add sugar. Stir the mixture and bring it to a boil. Remove the gooseberries from heat and strain through a sieve. Put the gooseberry bolls stuffed with lemon-nut mixture into a saucepan, pour hot berry puree over them and leave for 3-4 hours.
Step 4
Remove the gooseberries from the mixture and return the berry puree to the stove and bring to a boil again. Remove the pot from the stove and pour the hot liquid over the berries again. Leave the mixture on for 1 hour. Then remove the berries again and boil the syrup. Repeat the process 3 more times.
Step 5
Sterilize glass jars and lids. Pour ready-made hot jam into dry jars, put 2-3 cherry leaves and 1-2 black currant leaves in each container. Close the jars with lids and place in a bowl of cold water. Leave the jam to cool and then store.
