Gooseberry jam with cherry leaves royal (emerald) - 5 best recipes

Gooseberry jam with cherry leaves is not accidentally endowed with the epithets "royal", "emerald". There is a version that Catherine II, having once tasted this delicacy, awarded the cook with a ring with an emerald. And the type of jam bears a resemblance 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 the preparation of royal gooseberry jam is the preparation of the berries, namely the careful extraction of seeds from them. The delicacy is brewed in several approaches, and at the end it is sharply cooled.

Cooking time: 2 days.

Quantity: 2-2.5 liters.

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  Select whole berries that do not have signs of spoilage. It is important that they are of a uniform color, without brown blotches. Remove ponytails from both sides, wash well.
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  Make a neat cut on each berry with a sharp knife, and get the seeds through the hole. It is easier to do this with some thin object such as a paper clip, safety pin, etc. After removing the inner mass, rinse the berries in water and let the drops drain.
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  Prepare dishes for soaking berries and cherry leaves. Rinse the leaves and transfer the gooseberry layers to a container. Pour cold water over everything and let stand for about 5-6 hours.
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  After removing the cherry leaves in a separate bowl, place the berries in a colander and let the water drain.
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  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 syrup envelops the berries. Leave to soak for 3-4 hours. After boiling the berries in 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 - if desired.
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  At the end of cooking, immediately move the container with the jam into a wide container with cold water. So the jam will quickly cool and thicken. Put the treat into clean jars and close tightly.

Bon Appetit!

Tsar's gooseberry jam with cherry leaves

The main secret of delicious jam according to this recipe lies in the cooking technology. Brief cooking in several approaches at intervals to cool completely results in a 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 stars, vanilla - optional.

Cooking process:

1. Wash the cherry leaves, add 300 ml of water and put on fire. When it boils, keep on the fire for a couple of minutes and remove from the stove. Leave to cool and infuse at room temperature. After removing the leaves, set aside in a separate bowl, and put the broth in the refrigerator.
2. In gooseberry berries, remove the tails from the tops of the heads, wash, and then remove the seeds from the inside in a convenient way. This can be done with a special tool for removing seeds from fruits or with 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 cleansing from the inner mass, combine the berries with cherry broth, put 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 the jam cooling 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 stars and cinnamon. You can choose one thing or do without flavors altogether. Then let the jam cool and pour into clean jars. Close the lids 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 extraordinary aroma. At the end of cooking, lemon is added to it, which gives a refreshing sourness.

Ingredients:

• Red gooseberry - 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 the berries and make them transparent.
2. Wash the cherry leaves very well in water, and then transfer to a clean bowl and pour 200 ml of water. Boil the leaves for 15 minutes. After that, you can get them, and use the broth as the basis for the syrup. Or you can leave the leaves, cook 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, mix the mixture and cook for 10-15 minutes. It is necessary to monitor the power of the fire so that the jam does not burn.
5. Cool the boiled berries as much as possible, usually it takes about 6 hours. Then repeat the 10-minute cooking again, cool again and boil for the third time. It is important that the gooseberry becomes transparent.
6. 5 minutes before removing from the stove, add lemon slices or squeezed juice to the jam. Put the container with hot jam in a basin or a bath of cold water, stir the mixture for a few minutes so that the jam cools and thickens. After that, pack in cans and seal.

Bon Appetit!

Delicious green gooseberry jam with cherry leaves

In this recipe, vodka is used along with the standard set of components, and the berries must be taken unripe. It allows you to further reveal the flavor of the jam, as well as keep the berries whole and firm. But if you are categorically against even small portions of alcohol, you can do without vodka, the jam will still be delicious.

Ingredients:

• Gooseberry - 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 the gooseberries for further heat treatment: cut off the tails and stalks, wash the berries and remove the core with seeds from them. 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 allotted time has passed, drain the water all to a drop.
3. Wash cherry leaves thoroughly. It is better to wash each leaf so as not to leave any debris. After putting the leaves in a saucepan, add about a glass of water and put on the stove. When the water boils, reduce the fire 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 broth of cherry leaves with sugar and boil the syrup from these components. 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 "rest" of berries boiled in syrup for 5-6 hours. The berries will cool at room temperature, after which they must 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. Arrange the gooseberry delicacy in clean jars and, tightly closing, send for storage.

Bon Appetit!

An easy way to make gooseberry jam in a slow cooker

In a slow cooker, you can make gooseberry jam in two hours. Since it is liquid, it is necessary to use a thickener such as agar-agar.

Ingredients:

• Gooseberry - 800 g.
• Sugar - 1 kg.
• Water - 200 ml.
• Agar-agar - 25 g.
• Cherry leaves - 100 g.

Cooking process:

1. Process the gooseberries in the standard way: wash, cut off the very edges of the tops. After that, you need to make punctures in the berries with a thick needle in several places. After all the manipulations, put the gooseberries into the multicooker bowl.
2. After thorough washing, pour 200 ml of water over the cherry leaves and cook in a saucepan for 5 minutes after boiling over low heat. Allow the water and leaves to cool, after which the herbs can be discarded.
3. Add a decoction of cherry leaves and sugar to the berries, stir the mass with a spatula, close the lid of the multicooker and put it in the "jam" mode for 2 hours. If there is none, select the "extinguishing" mode. The cooking temperature depends on the characteristics of the unit. It is recommended to stick to 90-110 degrees.
4. Prepare jars by sterilizing them in the way you are used to.
5. When the multicooker signals the end of the cooking process, open the lid, stir the brew. It will turn out to be watery. To thicken it, you need to dissolve a spoonful of agar-agar in two tablespoons of water and pour into the jam, wait a couple of minutes and turn it off. Pectin or gelatin is also suitable as a thickener, 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!