Royal Emerald gooseberry jam with cherry leaf

Step-by-step cooking

1. Step 1:

   

   How to cook royal gooseberry jam? Prepare the products for making jam. Gooseberries must necessarily be green, not ripe, it is because of this that such a wonderful emerald color of jam turns out. I always take more cherry leaves, they give a special taste. You will 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.

2. Step 2:

   

   Rinse the berries under running water, flip them into a colander to drain excess liquid. Using nail scissors, cut off the gooseberry tails on each side.

3. Step 3:

   

   Then cut each berry and remove the bones from it. I have a special spoon - it's very small. But you can do it with a safety pin. This is the most time-consuming part, having coped with it, you will practically do the whole thing.

4. Step 4:

   

   Be sure to weigh the peeled gooseberries - calculate the weight of sugar from its weight.

5. Step 5:

   

   Rinse the cherry leaves well - one at a time under the tap. Put them in a colander to drain the liquid.

6. Step 6:

   

   Mix the gooseberries with the leaves and fill it with water. Take good quality water, its taste will be reflected in the taste of jam. Leave the berries in this form to infuse for 5-6 hours.

7. Step 7:

   

   Then discard the berries with the leaves in a colander so that the liquid flows into the basin - syrup will be cooked on its basis.

8. Step 8:

   

   I removed some of the leaves, leaving quite a bit - they fulfilled their mission.

10. Step 9:

    

    Pour sugar into the water.

11. Step 10:

    

    Put the syrup on a small fire, stirring, achieve the dissolution of sugar. Bring the syrup to a boil and boil it for a couple of minutes.

12. Step 11:

    

    Pour the berries with the remaining leaves into the syrup. Turn off the fire. Leave the berries in this form for 2-3 hours. Berries with such cooking - with interruptions - do not boil, retain color and are evenly soaked with syrup.

13. Step 12:

    

    After a three-hour break, put the jam on a small fire again. Bring to a boil. If foam appears on the surface, remove it. Turn it off. And take a break again, this time 5-6 hours.

14. Step 13:

    

    Repeat the process - bring to a boil, turn off, leave for 5-6 hours.

15. Step 14:

    

    Boil the jam for a couple of minutes for the last time to finally finish it. But don't overdo it - the jam is easy to digest, it will become too dark.

16. Step 15:

    

    Pour the hot jam into clean, dry jars. Close the lids. Store the royal jam in a cold place, preferably in the refrigerator. If this is not possible, then you will have to roll up the cans under the tin lids.