Gooseberry Jam "Tsarskoe"
6 servings
30 minutes
One of the most labor-intensive jam recipes: you need to remove the seeds from each gooseberry, leaving only the "shells". But all the work pays off in spades: the jam turns out transparent, amber-colored and honey-fruity in taste. There is an even more delicate way of cooking "Tsarskoe" jam - this is when instead of seeds, a quarter of a walnut is put into each berry. But this is not even a recipe, but something akin to culinary obedience.
1
Wash the berries and dry them thoroughly by laying them on a paper towel.
- Gooseberry: 1 kg
2
Use scissors to trim the tails and stems of the berries, make a side cut on each berry, and remove the seeds.
- Gooseberry: 1 kg
3
Place the berries in a basin, cover with ice-cold water, cover, and leave in the refrigerator or a cool cellar for 5 hours.
- Gooseberry: 1 kg
4
Place cherry leaves in a saucepan, add 500 ml of water, add citric acid, and boil for 5 minutes after it starts boiling.
- Cherry leaves: 100 g
- Water: 500 ml
- Citric acid: 1 teaspoon
5
Strain the leaf infusion, add sugar and mix.
- Sugar: 1 kg
6
Place the saucepan with the broth on the heat. Boil for 1 minute, add vanilla sugar, vodka, stir and remove from heat.
- Vanilla sugar: 15 g
- Vodka: 1 tablespoon
7
Place the gooseberries in a basin or wide pot, pour hot syrup over them, and let sit for 15 minutes.
- Gooseberry: 1 kg
8
Bring to a boil and cook for 10 minutes. Cool down, pour into sterilized jars, and seal with boiled lids.
- Gooseberry: 1 kg