Gooseberry - very tasty and useful berry. It is eaten fresh, do summer soups, compotes, kissels and a stuffing for pies of it. That bright green fruits pleased you and in the winter, make jam from a gooseberry. Greenish-pink liquid with the strong berries which rolled in it will become excellent addition to strong tea and fresh pastries.
It is required to you
- - 1 kg of berries of a gooseberry;
- - 1 small lemon;
- - 5 walnuts;
- - 2 glasses of sugar.
Instruction
1. Gooseberry jam ""Royal"" cooks from unripe, not too large berries. In this case it takes beautiful view, and fruits keep a form. Carefully touch a gooseberry, wash out it in several waters and dry, having scattered on a towel. At each berry cut off a tip and it is accurate, a hairpin, choose pulp, having put it in a separate bowl. Display empty boxes on a flat dish, watching that they didn't tear and weren't rumpled.
2. Prepare a stuffing for berries. Drench kernels of walnuts with boiled water and remove from them a skin. Small cut a kernel. Well wash up a lemon hot water and a brush. Crush a fruit together with a dried peel. Put the cut lemons and nuts in empty boxes of a gooseberry.
3. Lay out the pulp which is taken out from berries in a pan, add sugar. Mix mix and bring it to the boil. Remove a gooseberry from fire and grind through a sieve. In a pan lay out the gooseberry boxes stuffed with lemon and nut mix, fill in them with hot berry puree and leave for 3-4 hours.
4. Take a gooseberry from mix, and return berry puree on a plate and once again bring to the boil. Remove a pan from a plate and again fill in berries with hot liquid. Leave mix for 1 hour. Then again take berries and boil syrup. Repeat process 3 more times.
5. Sterilize glass jars and covers. In dry banks pour ready hot jam, put 2-3 cherry leaves and 1-2 leaves of blackcurrant in each capacity. Close banks covers and place in a basin with cold water. Leave jam before cooling, and then remove on storage.