A recipe for jam from gooseberries: how to prepare emerald jam

Jam from gooseberry bush has amazing taste properties. Gooseberries are an incredibly popular berry. What to cook with gooseberries? From this berries jams and jams are prepared. Because of its sour taste, gooseberries are used to make sauces for meat and even salt and marinate.

For a long time, gooseberries were almost the only berries in Russia, only it was called "bersten" before. It is also called "northern grapes".

Popularity of its gooseberry has gained due to its taste qualities, simplicity in the care and richness of the vitamin complex. By the way, gooseberries are used in various diets for weight loss and in the fight against obesity. We will show you the recipe for jam from gooseberry, which turns out to be unusually tasty.

Gooseberries - recipes for cooking

What only laudatory epithets were not awarded jam from gooseberries - emerald, royal, royal, and all because it turns out such a piece is really very beautiful and tasty.

It is believed that this jam was one of Catherine the Great's favorite treats! Today, there are a lot of recipes for its preparation, including those in which this berry is combined with other berries, fruits, nuts, spices - it remains only to choose which of them to cook jam jam, to regulate the home with this wonderful dessert.

Ingredients

You will need: 1 kilogram of gooseberries, 1.5 kilograms of sugar, 1.5 and 600 milliliters of water.

Step-by-step cooking

For jam, use immature gooseberry berries green and small in size. First, gooseberries go, separate from the stems and rinse with cold water.

For the syrup, take the cooked sugar, add water to it and cook over a small fire until the sugar dissolves completely. A little secret: add cherry leaves to the syrup, pieces 10-12.This will prevent the gooseberry from changing its green color to brown.

Fill the berries with hot syrup and leave. When the syrup has cooled, gently remove the berries from the syrup, and simmer the syrup for 3-5 minutes.

The berries are again poured into hot syrup and brought to a boil. Then we put the jam into the cold. The fact is that when heat treated, gooseberries lose their wonderful green color and the jam comes out brownish, but not emerald in color.

To keep the jam in the cold you need 8-10 hours, after that we again bring the jam to a boil and again we clean it in the cold. For the third time, cook the jam until ready and put it into the jars.

This recipe will allow you to get a jam of amazingly beautiful green.

Video recipes

Detailed recipe for emerald jam:

Unusual jam:

Five-minute gooseberries:

Jam with gooseberries and oranges: