Gooseberry Jam with Walnut

Gooseberry Jam with Walnut

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Gooseberry and Walnut Jam Ingredients

  1. Gooseberry green fresh 1 kilogram
  2. Walnuts peeled 1/2 cup
  3. Sugar 1.5 kilograms
  4. Pure cold water 0.5 liters
  5. Dried star anise 1 star
  • Main ingredients: Gooseberry, Nuts
  • Serving 7 servings
  • World Cuisine


Deep bowl, colander, cutting board, knife, kitchen scissors, hairdresser pin or small pin, frying pan, wooden spatula, stove, medium pan with lid, kitchen gloves, refrigerator, cloth towel, strainer, small pan with lid, kitchen tongs, a half-liter can - 2-3 pieces, a metal cover for a can - 2-3 pieces, a warm blanket, a bowl for serving, a can opener, a tablespoon, a scoop, a can wrench.

Making gooseberry jam with walnut:

Step 1: prepare the walnuts.

We put the pan on medium heat and heat it well. Immediately after that, lay the walnuts here and, constantly stirring with a wooden spatula, fry until tender golden color. Attention: so that the component does not burn, you can reduce the fire. At the end, turn off the burner, and set the pan aside. Let the walnuts cool to room temperature.

Step 2: prepare the gooseberries.

To make the jam delicious, you need to cook it from green hard berries. Therefore, for starters, we sort gooseberries. Now pour it into a deep bowl and fill it with warm water. Rinse each berry thoroughly and then transfer to a colander.

We leave it for some time to the side so that excess liquid from the glass component.
Then, using the kitchen scissors, we cut the tails of each berry. That's not all! The process of preparing gooseberries is laborious, but the result is an unforgettable jam. Therefore, it is worth it! Now with the help of a pin or a new hairdresser's hairpin we remove bones from each berry. We try to do this so as not to touch the pulp. Put the prepared gooseberries back into a deep bowl and leave them aside for a while.

Step 3: prepare gooseberry jam with walnuts - the first stage.

Gooseberries are stuffed with a piece of walnut and put back into a deep bowl. Attention: if the last component is large, cut it into two using a knife on a cutting board.
Pour clean cold water into a medium saucepan and put on a small fire. When the liquid becomes warm, pour sugar here. Stir occasionally with a tablespoon, bring the mass to a boil. Cook the syrup until the sugar is completely dissolved. Immediately after that, turn off the burner, and pour the contents of the pan using kitchen tacks into a bowl filled with gooseberries. Gently mix everything with a tablespoon. When the mass becomes warm, pour it back into the pan. Cover the container with a lid and set at least for a day in the fridge. Future jam must be infused.

Step 4: sterilize the jars.

Pour ordinary cold water into a small pot and put on a large fire. To make the liquid boil faster, cover the container with a lid. Meanwhile, thoroughly rinse half-liter cans under running water. Immediately after boiling the contents in the pan, reduce the heat to a minimum. Removing the lid, and cover the container with a sieve. We put a half-liter jar on it upside down and sterilize for 10-15 minutesuntil steam begins to flow down the inside of the container. Using the kitchen tack, we shift the jar to a clean cloth towel, also upside down. Repeat the procedure from start to finish with the second capacity. At the end, remove the sieve, and put metal lids in the pan. We sterilize them too for 10-15 minutes and then we get out with the help of kitchen tongs. Everything, the container is ready, you can start cooking jam.

Step 5: prepare gooseberry jam with walnuts - the second stage.

We take out a pan from the refrigerator with a mass of gooseberries and syrup and put it on a small fire. Add star anise star here and, occasionally stirring with a wooden spatula, bring everything to a boil. When the jam is well boiled for 7-10 minutes, turn off the burner and proceed to conservation.

Using a scoop, pour the mass into half-liter cans, close the container with metal lids and tightly tighten with a can wrench. We put the jam upside down in some secluded place and wrap it in a warm blanket. Leave it in this position until it cools down completely. Then we hide until the right moment. Since there are a lot of vitamins and minerals in such a jam, I store several jars until the cold, and then treat the household with tea. Frankly, we always open one jar for testing and after we barely restrain ourselves so as not to post the next one.

Step 6: serve gooseberry jam with walnuts.

Using a can opener, open a jar of jam and pour a tablespoon into a deep bowl. Serve this yummy to the dessert table along with crackers and tea.
Enjoy your tea party!

Recipe Tips:

- Before sterilizing the jars, they must be thoroughly washed under running water. To do this, it is best to use a kitchen sponge, a special detergent for dishes or ordinary baking soda;

- jam can not be preserved, but simply tightly closed with special screwing lids and stored in the refrigerator;

- In addition to green gooseberries, pink can also be used for cooking. The main thing is that it is fresh and dense.