A simple recipe for gooseberry jam with walnuts for the winter
Gooseberry is one of the most popular fruit and berry crops among Russian gardeners, growing most often in temperate climates. Gooseberry jam with different nuts is no worse in taste than strawberry or raspberry jam. It's easy to prepare it, you just need to follow the recommendations. To make jam, a little unripe berries are collected and ripe peeled nuts are added.
The subtleties of cooking
Gooseberry jam with nuts has always been highly appreciated because its preparation has long been considered too troublesome. To get a tasty and healthy product, you need to follow the rules:
- Collect the fruits of the bush. You can choose any kind of gooseberry. Emerald jam requires unripe berries.
- Take 1 kg of fruits and 100 g of granulated sugar, 200 g of nuts, half a glass of water. The number and type of nuts can be changed.
- Stuff the berries with nuts, thanks to this, the jam will turn out much tastier.
Preparation of the main ingredients
First of all, the kernels of walnuts are prepared, they are crushed to the size of berries. But it is not recommended to make them too small, they need to protrude a little from the gooseberry fruit.
Then the berries are cleaned and stuffed with nuts. They can be taken in any color: both red and green. The tip is cut off from each of them and the pulp is removed with a hairpin. It is impossible to squeeze it out, as green unripe fruits burst from pressure. The removed inner parts are folded into the pan.
Royal gooseberry jam with nuts
For cooking you will need:
- Gooseberry - 1 kg.
- Sugar - 1 kg.
- Peanuts - 150-200 g.
- Vodka - 50 ml.
- Cherry leaves - 100 g.
- Lemon.
- Vanilla.
Gooseberries are cleaned of pulp and seeds, then washed. After they dry, a toasted nut is placed inside each of them. Fruits with peanuts are placed in a jar in layers, between which are lemon slices and cherry leaves.
The container with the berry is poured with boiling water and left to infuse. After 6 hours, the liquid is poured into a saucepan, vanilla and vodka are added there. Sweet syrup is brewed from the resulting mixture. Then berries with nuts are laid out in it, lemon and cherry leaves are separated from them. After 10 minutes, the leaves are added to the pan with the jam, after which it is cooked for another 3 minutes.
The finished royal jam should come out with transparent berries. It is poured into jars, and lemon wedges and cherry leaves are stacked on top.
Gooseberry jam with walnuts and cardamom
For cooking you will need:
- Green unripe gooseberries.
- Walnuts - 30-50 g.
- Sugar - 1.5 kg for sour berries, 1 kg for sweet ones.
- Water is half a liter.
- Ground cardamom.
Nuts are cracked, peeled from the shell, broken into small pieces. The berries are washed, they are freed from the tails on both sides, it is important not to disturb their integrity. The pulp is removed by hand using hairpins, paper clips, pins. It is recommended to rinse hollow berries under running water using a colander. This is to prevent the remaining seeds from getting into the jam.
The insides of the berries are folded into a saucepan and poured with 3 glasses of water, after which they are put on a small fire and boiled for half an hour.
While the decoction of the pulp is being prepared, the gooseberry fruits are stuffed with walnuts tightly so that they do not fall out during cooking. If the berry is large enough, you can put a quarter of the kernel in it.
After 30 minutes, the broth is filtered and half of 1 liter is left, this is exactly the amount needed to make the jam according to the recipe. Sugar is added to the saucepan in the broth, which is brought to a boil. The syrup is boiled first over high heat with frequent stirring, then 2-3 minutes - on low.
The stuffed berries are poured with cooled syrup and left overnight. In the morning, bring the jam with added cardamom to a boil and simmer for five minutes over low heat. To make the jam thick, boil it for 5 minutes 3-4 times in 5-6 hours.
Shelf life of jam
Provided that the rules of preparation and canning for the winter are followed, the product retains its qualities for 3 years. During this period, each year the amount of trace elements and vitamins in the jam decreases, and the taste changes slightly.
If you use jam that has been stored for 5 or more years, then it will not harm your health, but you should not expect any benefits from it.
How much jam to store
Jars of jam are stored at a temperature of 10-15 degrees Celsius. They should not be exposed to sunlight. It is optimal to place them in dark basements that are not flooded with water.
When sending cans to be stored for the winter, it is very important to protect them from strong temperature changes, because because of this, the product will be sugared or covered with mold.
If the humidity level in the room is high, then the metal can lids will rust. As a result, the jam cannot be eaten.
Gooseberry jam with nuts is a delicious and very healthy product, the use of which can protect against colds in the fall. The most delicious is considered royal, but even boiled berries with nuts in sweet syrup do not lose their benefits. To eat jam all year round, you need to follow the recipes above and store the jars correctly.
