It is no coincidence that gooseberry jam with cherry leaves is given the epithets “royal” and “emerald”. There is a version that Catherine II, having once tasted this delicacy, awarded the cook with an emerald ring. And the appearance of the jam is similar to precious stones: gooseberries in clear syrup give such an association. It is prepared from berries, sugar, water and cherry leaves, which give a special aroma.
A simple recipe for royal gooseberry jam with cherry leaves
An important point in preparing royal gooseberry jam is preparing the berries, namely carefully removing the seeds from them. The delicacy is cooked in several batches, and at the end it is sharply cooled.
- Gooseberry 1 (kilograms)
- Granulated sugar 1.5 (kilograms)
- Water 1.5 (glasses)
- cherry leaves 20 (things)
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How to prepare royal (emerald) gooseberry jam with cherry leaves for the winter? Select whole berries that have no signs of spoilage.It is important that they are of a uniform color, without brown spots. Remove the tails from both sides and wash well. -
Make a neat cut on each berry with a sharp knife, and remove the seeds through the resulting hole. This is easier to do with some thin object like a paper clip, pin, etc. After removing the inner mass, rinse the berries in water and allow the drops to drain. -
Prepare dishes for soaking berries and cherry leaves. Wash the leaves and place them into layers of gooseberries in containers. Fill everything with cold water and let stand for about 5-6 hours. -
Afterwards, remove the cherry leaves into a separate bowl, place the berries in a colander and let the water drain. -
Boil the syrup from water and sugar until the crystals are completely dissolved, and then pour the gooseberries into it. Stir gently with a spoon or spatula so that the berries are coated in syrup. Leave for 3-4 hours to soak. Then boil the berries in the syrup for 5-7 minutes after boiling, remove from heat and leave for 5 hours. Repeat the same sequence of actions one or two more times, as desired. -
At the end of cooking, immediately transfer the container with jam to a wide bowl with cold water. This will allow the jam to quickly cool and thicken. Place the treats into clean jars and close tightly.
Bon appetit!
Royal gooseberry jam with cherry leaves
The main secret of delicious jam according to this recipe lies in the cooking technology. Short cooking in several batches with intervals for complete cooling results in thick jam with dense transparent berries.
Ingredients:
- Gooseberries (preferably slightly unripe) – 1 kg.
- Sugar – 1.5 kg.
- Water – 300 g.
- Cherry leaves – 20-30 pcs.
- Star anise, vanilla - optional.
Cooking process:
1.Wash the cherry leaves, add 300 ml of water and put on fire. When it boils, keep it on the fire for a couple of minutes and remove from the stove. Leave to cool at room temperature and infuse. After removing the leaves, put them in a separate bowl and put the broth in the refrigerator.
2. Remove the stems from the tops of the gooseberries, wash them, and then remove the seeds from the inside using a convenient method. This can be done with a special tool for removing seeds from fruits or a thin knife; other options are also suitable. The seeds do not have to be thrown away; you can add them to jam from other berries or fruits.
3. After clearing the inner mass of the berries, combine them with cherry broth, place the leaves on top and leave for 4-5 hours in a cool place.
4. After the specified time, pour the broth from the berries into a container where the jam will then be prepared. Add sugar to it, stir and bring to a boil, cook for a couple of minutes.
5. Pour the gooseberries into the syrup, mix gently and cook on medium heat for 10-15 minutes. This is the first cooking, followed by cooling of the jam for 6 hours. You need to repeat these two steps two more times.
6. At the last stage of cooking, add aromatic substances to the mass - star anise and cinnamon. You can choose just one or skip the flavors altogether. Then let the jam cool and pour into clean jars. Cover tightly and store in a cool place.
Bon appetit!
Emerald red gooseberry jam with cherry leaves
The jam according to this recipe has a delicate pink color and an unusual aroma. At the end of cooking, lemon is added to it, which adds a refreshing sourness.
Ingredients:
- Red gooseberries – 1 kg.
- Sugar – 1 kg.
- Cherry leaves – 100 g.
- Water – 200 ml.
- Lemon – ½ pc.
Cooking process:
1. To make jam, gooseberries need specific processing. In addition to the fact that it needs to be washed and removed from the tails, each berry must be pricked in several places with a thick needle. This manipulation will allow the syrup to penetrate inside the berries and make them transparent.
2. Wash the cherry leaves very well in water, and then transfer them to a clean bowl and add 200 ml of water. Boil the leaves for 15 minutes. Then you can take them out and use the broth as a base for syrup. Or you can leave the leaves and make jam with them.
3. Pour sugar into the broth and, stirring the grains, bring the syrup to a boil.
4. Place prepared gooseberries in hot syrup, stir the mixture and cook for 10-15 minutes. You need to monitor the power of the fire so that the jam does not burn.
5. Cool the boiled berries as much as possible; this usually takes about 6 hours. Then repeat the 10-minute cooking again, cool again and boil for the third time. It is important that the gooseberries gain transparency.
6. 5 minutes before removing from the stove, add lemon slices or squeezed juice to the jam. Place the container with hot jam in a basin or bathtub with cold water, stir the mixture for several minutes so that the jam cools and thickens. Then pack into jars and seal.
Bon appetit!
Delicious green gooseberry jam with cherry leaves
In this recipe, vodka is used along with a standard set of ingredients, and the berries must be taken unripe. It allows you to further reveal the aroma of the jam, as well as keep the berries whole and dense. But if you are categorically against even small portions of alcohol, you can do without vodka; the jam will still turn out delicious.
Ingredients:
- Gooseberries – 1 kg.
- Sugar – 1 kg.
- Vodka – 50 ml.
- Water – 200 ml.
- Cherry leaves – 100 g.
- Citric acid – 1 tsp.
- Vanilla – 0.5 tsp. (optional).
Cooking process:
1. Prepare gooseberries for further heat treatment: tear off the stems and stalks, wash the berries and remove the core with seeds. To do this, you can cut the berries in half or make cuts in them.
2. Pour cold water over the dense shells of the berries and soak for about 5-6 hours. When the required time has passed, drain every drop of water.
3. Wash the cherry leaves thoroughly. It is better to wash each leaf so as not to leave any debris. Then put the leaves in a saucepan, add about a glass of water and put on the stove. When the water boils, reduce the heat and add citric acid. Boil the leaves for 5-7 minutes, and after turning off the stove, remove them from the water.
4. Mix the decoction of cherry leaves with sugar and make syrup from these ingredients. To do this, stir the sugar in the cherry water and let the mixture boil.
5. Pour gooseberries into the syrup and keep the jam on the stove for 10-15 minutes.
6. The next stage is to “rest” the berries boiled in syrup for 5-6 hours. The berries will cool at room temperature, after which they need to be returned to the stove and boiled again for about 15 minutes. Repeat the “rest” stage for the same period of time as the first time. And cook again for 10 minutes.
7. At the end of cooking, add vodka and vanillin to the jam, stir quickly and remove the brew from the heat. Place the gooseberry delicacy into clean jars, close tightly and store.
Bon appetit!
A simple way to make gooseberry jam in a slow cooker
You can prepare gooseberry jam in a slow cooker in two hours.Since it turns out runny, it is necessary to use a thickener, for example, agar-agar.
Ingredients:
- Gooseberries – 800 g.
- Sugar – 1 kg.
- Water – 200 ml.
- Agar-agar – 25 g.
- Cherry leaves – 100 g.
Cooking process:
1. Process gooseberries in the standard way: wash, cut off the very edges of the tops. Afterwards you need to make punctures in the berries with a thick needle in several places. After all the manipulations, place the gooseberries in the multicooker bowl.
2. After thoroughly washing the cherry leaves, pour 200 ml of water and cook in a saucepan for 5 minutes after boiling over low heat. Allow the water with the leaves to cool, after which the greens can be discarded.
3. Add a decoction of cherry leaves and sugar to the berries, stir the mixture with a spatula, close the lid of the multicooker and set it to “jam” mode for 2 hours. If there is none, select the “quenching” mode. The cooking temperature depends on the characteristics of the unit. It is recommended to stick to 90-110 degrees.
4. Prepare the jars by sterilizing them in your usual way.
5. When the multicooker signals the end of the cooking process, open the lid and stir the brew. It will turn out runny. To thicken it, you need to dissolve a spoonful of agar-agar in two tablespoons of water and pour it into the jam, wait a couple of minutes and turn it off. Pectin or gelatin are also suitable as a thickener, or, in extreme cases, starch.
6. Cool the gooseberry delicacy, fill the jars with it and, closing the lids, put it away for storage.
Bon appetit!
