Emerald Gooseberry Jam

Emerald gooseberry jam – recipe with photo, Russian cuisine
rating: 3
wotes: 2

Cooking time: 2 h

Difficulty: Difficult recipe

Recipe yield: 2 l

Russian food

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

Preparing gooseberries for emerald jam

To cook a Russian cuisine recipe emerald gooseberry jam, sort out the gooseberry berries, rinse well and drain the liquid.

Extracting the seeds from gooseberry berries

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.

Boiling cherry leaves

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.

Infusion of gooseberries on a decoction of cherry leaves

Pour the prepared gooseberry with cherry broth, cover and let cool. When the gooseberries have cooled, put them in the refrigerator for a day.

Separation of syrup and gooseberry

The next day, pour the infusion of cherry leaves and gooseberries into a separate bowl, add sugar and bring to a boil.

Cooking gooseberry jam with cherry leaves

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.

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