Royal Gooseberry Jam
Preserves • Russian
Description
One of the most labor-intensive jam recipes: each gooseberry must be pitted, leaving only the 'shells.' But all the effort pays off handsomely: the jam turns out transparent, amber-colored, and with a honey-fruity taste. There is an even more exquisite method of making 'Royal' jam — where instead of pits, a quarter of a walnut is placed inside each berry. But this is more than just a recipe; it’s akin to culinary devotion.
Ingredients
- Gooseberry 0 lbs
- Cherry 5 oz
- Water 15 fl oz
- Citric Acid 1 tablespoon
- Sugar 0 lbs
- Vanilla salt 0 oz
- Vodka 1 tablespoon
Step-by-Step Guide
Step 1
Wash the berries and thoroughly dry them by spreading them out on a paper towel.
Step 2
Using scissors, trim the stems and calyxes from the berries, make a side cut on each berry, and remove the seeds.
Step 3
Place the berries in a bowl, cover them with cold water, and let them sit in the refrigerator or a cool cellar for 5 hours.
Step 4
Place the cherry leaves in a saucepan, add 500 ml of water, stir in the citric acid, and boil for 5 minutes after reaching a rolling boil.
Step 5
Strain the boiled leaves, add sugar, and mix well.
Step 6
Place the saucepan with the broth on the heat. Bring to a boil for 1 minute, then add vanilla sugar and vodka, stir, and remove from heat.
Step 7
Place the gooseberries in a basin or wide pot, pour hot syrup over them, and let sit for 15 minutes.
Step 8
Bring to a boil and cook for 10 minutes. Allow to cool, then pour into sterilized jars and seal with boiled lids.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!