Features of making gooseberry jam with walnuts

If you think that a modern person, including you, cannot be surprised with homemade jam, prepare for the winter “royal” gooseberry jam. Whole berries, floating in a transparent malachite syrup, contain a surprise. And what - you will learn from this article.

Initially, “royal” or “royal” jam was prepared in the Caucasus, however, thanks to its exquisite original taste, it quickly gained fame. It got its name because of the rich malachite hue and the incredible combination of nuts and gooseberries. To be more precise, the berries are filled with walnut pieces.

It is also important that the preparation of dishes takes a lot of time and effort, and therefore treat them to especially dear people. Those who want to show respect, predisposition.

Despite the fact that the preparation of "royal" jam - the process is quite troublesome, jam is worth cooking. It has an unusual taste and great benefit to the body. You can fill each berry of jam with nuts, or you can - only a part of them. Then the tea party will turn into an exciting game - who will get the gooseberry with a “secret”.

For the preparation of berries should be taken only ripened, still dense berries. Then, when cooked, they will not boil dry and will not “crawl” into mush. It is impossible to use completely unripe and tough berries, the jam will turn sour, and the gooseberry, how many do not boil it - “rubber”.

It is unacceptable to use too soft, rotten berries with broken skin or other integrity problems. The fermentation processes have already begun in them, which will negatively affect not only the taste of the dessert, but also the duration of its storage.

Before using the berries should be picked and washed. Usually a colander is used for this, where gooseberries are poured in small portions. If it is too dirty, you can dip it in a bowl of cold water and leave it for a few minutes.

Washed gooseberries should be dried, spreading in one layer on a clean towel. Then, armed with nail scissors, cut the "tails" on both sides of the berries.

Recipes for cooking several. The classic recipe uses walnuts and cherry leaves, the latter help to preserve the precious transparent green tint of dessert. Instead of dye, you can add spinach juice.

There is another trick that will help preserve the beautiful color of the finished jam - after each stage of cooking (and in most cases, “royal” jam is prepared in several stages), a hot basin with jam should be placed in cold water and left to cool.

Traditionally, the ratio of berries and sugar is the same, but you should focus on the taste of gooseberry. If it is quite sour, it is not forbidden to add another 150-300 g of sweetener. The latter can be fructose. Its ratio to the gooseberry remains the same.

Ingredients:

• 1 kg gooseberry;
• 200 grams of walnuts (kernels without seeds);
• 1100 g of granulated sugar;
• 100 g of cherry leaves;
• 150 ml of water.

Chop the nuts to make pieces slightly smaller than the berries. Do not make them too small, otherwise the nuts will fall out of the gooseberry.

Cut the prepared gooseberry, carefully remove some of the pulp and seeds, and instead fill the berries with nuts.

Pulp with pits do not need to throw away. It should be sent to the pan and boil for 5-7 minutes, pouring in water. Then cool slightly and grind through a sieve. The resulting composition is mixed with sugar and boil for 10 minutes. Get a syrup.

In the boiling syrup should enter the berries with nuts and bring the jam to a boil. Then 5 minutes and remove from heat (do not forget about the secret - put the basin in cold water). Cool the composition and insist it for 8-10 hours.

Repeat the cooking process 2 more times, after each “five-minute” cooling the pelvis with jam, first in cold water, and then letting it stand for at least 8 hours. After the last brewing, the composition does not need to be cooled; it is hot distributed over the banks.

The walnuts in this recipe are replaced by peanuts, and the light piquancy of the gooseberries will accentuate the lemon.

Ingredients:

• 1 kg gooseberry;
• 1300 g of sugar;
• 600 g peanuts;
• 2 lemons;
• 150 g of cherry leaves;
• vanilla - to taste.

Peanut peel and fry in a dry hot frying pan. As in the previous recipe, fill the berries with nuts. Lemon with crust cut into slices, rinse the cherry leaves under water.

In sterile jars in layers you need to put the "walnut berries", pieces of lemon and half a serving of cherry leaves. Pour boiling water over cans, let stand for 6-8 hours.

After this time, drain the liquid and, adding sugar to it, boil the syrup. When the sweetener is completely dissolved, add the contents of the cans to the syrup, bring to a boil. Remove lemon and cherry leaves from jam, reduce heat and simmer for 10 minutes. 3 minutes before the readiness to introduce a portion of fresh cherry leaves and vanilla.

Spread the jam over the jars, removing the leaves. The finished dish will have a thick transparent syrup and juicy berries, filled with nuts.

If you don’t have time or desire to fill the berries with nuts, you can make a “lazy” version of the famous treat. Taste combinations will be very close, only the “secret” will disappear.

Composition:

• 1.5 kg gooseberry;
• 800 g of peeled walnuts;
• 1600 g sugar;
• 2 glasses of water;
• a handful of cherry leaves.

From the sugar and water, boil the syrup, dip the prepared berries into it as soon as the syrup begins to boil. Wait for the re-boiling, reduce the heat and simmer the berries for 10 minutes.

Remove from heat, lower the basin into cold water. Cool the jam and leave to infuse for 8-10 hours (you can overnight). Re-boil berries in syrup, again waiting for boiling and boiling for 10 minutes. Repeat the procedure with cooling and insisting.

In the third cooking, add the washed cherry leaves and chopped walnuts to the syrup. Cook for 20-30 minutes, focusing on the viscosity of the syrup. It should be quite thick. Remove the jam from the heat, remove the leaves and packaged in jars.

The best dishes for cooking gooseberry dessert - a wide enamel basin. Due to the thick and large bottom, the jam is heated evenly. However, it still has to be mixed to avoid burning.

In the process of cooking foam is formed, which must be removed. If it enters the jar, it will cause clouding of the dessert and negatively affect its taste and shelf life.

It is recommended to store jam with gooseberries and nuts in a dark, cool place, for example, in a cellar. The optimum temperature is + 10.15 ° C. It is important to avoid sudden changes in temperature, freezing of jam and high humidity. All this will lead to damage to the blanks.

If you follow the rules of conservation and storage conditions, the dessert of gooseberries and nuts can be stored for up to 2-3 years, but remember that the longer the dessert is stored, the less useful elements remain in its composition.

Be sure to pre-sterilize the jars, making it in advance - the container should have time to cool and dry. It is unacceptable to keep water droplets and steam on the inner walls of the can.

Instead of blocking the dish with metal lids, you can use thick paper. The part that comes in contact with the dessert is wetted with alcohol. Then the neck of the jar is closed with such paper and tied with twine. Store dessert should only be in the refrigerator.

If you are preparing a dessert with cinnamon sticks, star anise or cloves, then they, like cherry leaves, should be removed from the ready-made dessert before transferring it to the jar. Roasting the nuts in a dry hot frying pan will help to make the nutty taste more pronounced. For peanuts, which are sold in husks, this process is not just recommended, but obligatory.

The recipe for making gooseberry jam with walnuts, see the following video.