Emerald Gooseberry Jam
Emerald gooseberry jam – a Russian cuisine recipe, this is a very famous jam, Catherine II loved it, it is not for nothing that it is also called the royal gooseberry jam. All its charm lies in the fact that the gooseberry seeds need to be removed, and when making gooseberry jam, cherry leaves are used, they make the jam more amber and give it an exquisite aroma and taste. For emerald jam, gooseberries are used semi-ripe with green, so it is better to remove the seeds and the berries keep their shape.
Emerald gooseberry jam ingredients
Emerald gooseberry jam recipe
To cook a Russian cuisine recipe emerald gooseberry jam, sort out the gooseberry berries, rinse well and drain the liquid.
Next, you need to remove the seeds from the gooseberries, this is easy to do by cutting along the gooseberries with a knife, and then carefully remove the seeds with a handle from a teaspoon.
Pour half of the cherry leaves with water and put on medium heat. Bring the infusion to a boil, reduce heat and cook for another 2-3 minutes.
Pour the prepared gooseberry with cherry broth, cover and let cool. When the gooseberries have cooled, put them in the refrigerator for a day.
The next day, pour the infusion of cherry leaves and gooseberries into a separate bowl, add sugar and bring to a boil.
When the syrup boils, add the gooseberries and cook for another 15 minutes. Add the remaining cherry leaves 2-3 minutes before the end of cooking. Ready royal gooseberry jam with cherry leaves pour into sterilized jars and seal.