Emerald Gooseberry Jam With Cherry Leaves: Recipes For Royal Treats With Photos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Emerald gooseberry jam: a recipe with history

According to legend, having tasted gooseberry jam with cherry leaves for the first time, Empress Catherine II was so delighted that she immediately took off a ring with a magnificent emerald from her finger and gave it to the cook - that's why, they say, the delicacy was called "emerald". Although the clue lies more in the color of the berries, which cherry leaves help keep rich and appetizing. But be that as it may, the recipe for the "royal" food will definitely not be superfluous in your piggy bank. Choose, try, enjoy.

Content

• 1 Emerald Gooseberry Jam with Cherry Leaves: 3 Delicious Recipes

  • 1.1 Favorite delicacy of Catherine II
  • 1.2 Jam with walnuts
  • 1.3 Jam with kiwi and lemon
  • 1.4 Video: the subtleties of making emerald gooseberry jam

Emerald Gooseberry Jam with Cherry Leaves: 3 Delicious Recipes

What shades of taste the famous jam has not played over the past centuries! Under the hand of skilled housewives, nutty notes began to show through, a slight sourness of lemon and kiwi was visible, the aromas of vanilla, cinnamon and star anise were dizzy. Some have even managed to add … green spinach to the recipe! Are you already interested? Then go ahead.

Favorite delicacy of Catherine II

We will not argue that the delicacy that the empress liked so much was prepared according to this recipe, but it is considered as close to the classic as possible.

You will need:

• green gooseberries harvested in early June - 1 kg;
• cherry leaves - a handful;
• sugar - 1 kg;
• water - 1 l.

Cooking.

1. Prepare the berries: rinse, discard spoiled fruits and random debris, remove the tails and pin the gooseberries with a pin.

   

   In the classic recipe, the seeds are supposed to be removed from the berry, but few dare to do such painstaking work.

2. Rinse the cherry leaves well, boil them in 1 liter of water for 5-15 minutes, cool the broth and pour them over the berries for 6 hours, or better - a day.

   

   The longer the leaves boil, the richer the broth will turn out.

3. Strain the liquid, mix with granulated sugar and bring to a boil, first over high heat, and then another 5-10 minutes over low.

   

   at the end of cooking, the leaves will need to be caught with a slotted spoon or spoon - you don't need them in jam

4. Without turning off the stove, transfer the berries to the boiling syrup, simmer them over the fire for another 5 minutes, remove the saucepan from the stove and let the jam cool completely.

   

   It is better not to stir the jam again - at this stage the berries are very vulnerable and easily burst

5. Strain the syrup again and do all the manipulations from the beginning: boil, add the berries, wait 5 minutes, remove the jam from the stove and cool. This operation needs to be repeated 3-5 times. Many housewives prefer not to complicate their life and boil the jam on the first try, simply increasing its boiling time, but practice shows that the berries from this lose their shape, and the taste - richness.

   

   Before each new boil, the berries must be carefully drained

6. As soon as the jam acquires the desired thickness (it becomes viscous and will hang on the spatula in drops, and not break off from it), remove the leaves, pour the sweet mass into sterilized jars, seal it tightly and cool under a thick blanket.

   

   If you wish, you can put a few fresh cherry leaves in the jars

Jam with walnuts

Walnuts - as well as almonds or peanuts - add spice and flavor to the dish.

You will need:

• green gooseberries - 1 kg;
• cherry leaves - a handful;
• walnut kernels - 100 g;
• sugar - 800 g;
• water - 500 ml.

Cooking.

1. Lightly fry the nuts in a dry hot frying pan or dry them in the oven - this will better reveal their aroma. Break the nucleoli into pieces.

   

   Make sure the nucleoli do not burn

2. Sort the gooseberries, rinse with running water and dry on a towel. Now, be patient, arm yourself with the smallest knife or nail scissors and stuff each berry with a piece of walnut.

   

   To facilitate the task, some take out the core of the berry with a boiler tube or a tube from a syringe with a trimmed tip

3. Mix water and sugar, add washed cherry leaves to it, bring everything to a boil and gently transfer stuffed gooseberries into the resulting syrup.

   

   As in the previous recipes, you first need to boil the syrup.

4. After 5 minutes, extinguish the heat and place the pan with the future jam in a bowl of cold water to cool it down faster. Leave the syrup with berries to infuse for 4-5 hours.

   

   If foam forms on the surface, carefully remove it

5. Do the same technique twice more: bring the brew to a boil, simmer over low heat for 5 minutes and send it back to cool and infuse. After boiling the mass for the third time, pour it into sterilized jars, seal and cool under a blanket.

   

   The delicacy is ready

Jam with kiwi and lemon

Want to add sourness to the jam? Use orange, lemon, or kiwi. The last fruit, by the way, will play into the hands of the name of the dish, making its color even more catchy and attractive.

You will need:

• green gooseberries - 1 kg;
• kiwi - 1 pc.;
• lemon - ¼ fruit;
• cherry leaves - a handful;
• sugar - 500-600 g

Cooking.

1. Rinse the gooseberries, dry, free from the tails and pass through a meat grinder or chop with a blender.

   

   The originality of this jam is in its consistency and pleasant sourness.

2. Mix with sugar and leave on the table until the last grains dissolve in the berry puree.

   

   Sugar can be replaced with two glasses of honey

3. Squeeze the juice out of the lemon and add it to the total mass.

   

   Lemon will improve taste, retain color and serve as a natural preservative

4. Peel the kiwi and either pass it through a meat grinder or finely chop with a sharp knife.

   

   Unlike gooseberries, it is better to take ripe kiwi

5. Heat the puree to a boil, add washed cherry leaves and kiwi gruel.

   

   Chopped gooseberry jam is cooked in one go

6. Boil the mass to the desired thickness. To determine the readiness of the jam, put a small drop of it on a clean, dry saucer - it should not spread like water, but keep its shape. Pour the prepared jam into prepared jars and seal. If during the cooking process it seems too dense and thick to you, you can add some water to the pan and continue boiling.

   

   With such a treat, winter will fly by

Video: the subtleties of making emerald gooseberry jam

Thanks to short-term heat treatment, "royal jam" loses less vitamins and minerals than prepared in the usual way - for example, ascorbic acid, which is necessary for our immunity and youth, is sometimes retained here by as much as 80%. In addition, the emerald delicacy has a beneficial effect on blood vessels and the liver, improves the activity of brain cells, strengthens the immune system, slows down aging and improves mood. The main thing is not to forget about the sugar it contains, so that, being carried away, you do not gain heels of extra pounds during the winter.