How to make green gooseberry jam for the winter: 2 recipes - royal jam with vodka and preparing gooseberries with nuts

Categories: Jam

There are some varieties of jam that, once you try them, you will never forget them. They are difficult to prepare, but believe me, it's worth it. Gooseberry jam can be prepared in several ways, and in any case it will be delicious, but “Tsar’s Emerald Jam” is something special. A jar of this jam is opened only on major holidays and every drop is enjoyed. Want to try?

Ingredients: cherry leaves, vodka, green gooseberry, sugar
Time to bookmark: Summer

Content

1 Royal emerald green gooseberry jam with vodka
2 Gooseberry jam with walnuts

Royal emerald green gooseberry jam with vodka

1 kg of large green gooseberries (preferably unripe);
1kg sugar;
0.5 l. water;
Cherry leaves - two handfuls (20-30 pieces);
Vodka - as much as needed (about 50-100 g).

The most time-consuming part of this recipe is preparing the berries. It is necessary not only to cut off the stalks and tails, but also to remove the seeds. This is convenient to do if the berries are large enough, but if not, there is no need to be aesthetic and just pierce each berry with a toothpick.

Spray the peeled berries with vodka, you can use a spray bottle, but don’t skimp. The berries should be thoroughly soaked. In addition, vodka is an excellent preservative and it is thanks to it that the berries do not darken and retain that same emerald color.

Place the saucepan with berries in the freezer for 30-40 minutes, after which, take it out of the freezer and simply place it on the bottom shelf of the refrigerator. So they should stand for another 6-8 hours.

Make syrup from water, sugar and cherry leaves. When the sugar is completely dissolved, pour the gooseberries into the boiling syrup, wait until it boils and turn off the heat. Cover the pan with a lid and let the jam sit for 4-5 hours.

Remove the cherry leaves from the jam and return the pan to the heat. Cook it for 5-7 minutes, after which the jam can be considered ready.

To preserve the emerald green color of the jam, it must be cooled very quickly. Some housewives recommend cooling it by placing a pan of jam in a bowl of cold water and only then putting it into jars.

But this method is not very good if the jam is intended for long-term storage. Therefore, put the boiling mass into jars, roll it up and cool it already rolled up. You can take it to the cellar, if you have one, or put it on the bottom shelf of the refrigerator. You also can’t cool it too quickly; the glass jars themselves may not be able to withstand sudden changes in temperature and all the work will go down the drain.

If you still have large gooseberries left, you can use the same recipe to prepare another delicacy - gooseberries stuffed with nuts.

See also: Emerald Gooseberry Jam - recipe from Irina Khlebnikova.

Gooseberry jam with walnuts

Wash the berries and cut off a small part of the top. Using a toothpick or a small flat stick, remove the seeds and pulp of the gooseberries.

Next, treat the berries with vodka, as in the previous recipe, and keep in the refrigerator.

Roast the walnuts and stuff each berry with a piece of walnut.

Further steps are exactly the same as in the previous recipe.

When cooking, you need to stir the berries very carefully so as not to damage them. Do not cook the jam until it becomes too thick; it will thicken as it cools.