Royal emerald gooseberry jam with cherry leaves

Name: Royal emerald gooseberry jam with cherry leaves
Total time: 20 h
Yield: 15
Ingredients: 1.6 kg Gooseberry; 1.5 kg Sugar; 20 Cherry leaves; 2 cup Water

Famous jam made from unripe peeled gooseberries! There is a legend that this is the favorite jam of Catherine II and Alexander Sergeevich Pushkin. It will take a lot of time and effort to cook it, but believe me, the result is worth it!

171

10428

Evelyn Hernandez

Recipe author

Royal emerald gooseberry jam with cherry leaves

Calories

444kcal

Protein

0g

Fat

0g

Carbs

113g

*Nutrition per serving

Ingredients

Servings: 15

1.6kg

1.5kg

20

2cup

Step-by-step preparation

Cooking time: 20 hr

STEP 1
How to make royal gooseberry jam? Prepare ingredients for making jam. The gooseberries must be green, unripe, and this is what gives the jam such a wonderful emerald color. I always take larger quantities of cherry leaves, they add a special taste. You can calculate the exact amount of sugar after weighing the peeled berries. Sugar is taken in a ratio of 1:1.5 - one and a half kilograms of sugar per kilogram of peeled berries.
STEP 2
Rinse the berries under running water and place in a colander to drain excess liquid. Using nail scissors, cut off the tails of the gooseberries on each side.
STEP 3
Then cut each berry and remove the seeds. I have a special spoon - it is very small. But you can do this with a safety pin. This is the most time-consuming part, once you have mastered it, you will practically get the whole job done.
STEP 4
Be sure to weigh the peeled gooseberries - it is from their weight that you can calculate the weight of sugar.
STEP 5
Rinse the cherry leaves well, one at a time under the tap. Place them in a colander to drain the liquid.
STEP 6
Mix gooseberries with leaves and fill it with water. Take good quality water, its taste will be reflected in the taste of the jam. Leave the berries in this form to infuse for 5-6 hours.
STEP 7
Then place the berries with leaves in a colander so that the liquid drains into a bowl - the syrup will be boiled on its basis.
STEP 8
I removed some of the leaves, leaving just a little - they completed their mission.
STEP 9
Add sugar to the water.
STEP 10
Place the syrup over low heat, stirring until the sugar dissolves. Bring the syrup to a boil and simmer for a couple of minutes.
STEP 11
Pour the berries and remaining leaves into the syrup. Turn off the fire. Leave the berries like this for 2-3 hours. During this cooking - with interruptions - the berries do not become overcooked, retain their color and are evenly soaked in syrup.
STEP 12
After a three-hour break, put the jam back on low heat. Bring to a boil. If foam appears on the surface, remove it. Turn off. And take a break again, this time for 5-6 hours.
STEP 13
Repeat the process - bring to a boil, turn off, leave for 5-6 hours.
STEP 14
Boil the jam one last time for a couple of minutes to finish cooking it. But don't overdo it - it's easy to overcook the jam and it will become too dark.
STEP 15
Pour the hot jam into clean, dry jars. Close with lids. Store royal jam in a cool place, preferably in the refrigerator. If this is not possible, then you will have to roll the cans under tin lids.