Gooseberry jam with nuts. How to cook

How to cook gooseberry jam at home. If asked: do you like gooseberries? I think that some people will be confused as many know such a berry as gooseberry and are not at all familiar with its other name. But this is such a small remark to clarify which berries we will be talking about.

Today I bring to your attention one of the recipes for making gooseberry jam. By the way, there are several types of them, so don’t be surprised if you see berries on the market not only of the usual green color, but also pink and dark red and even almost black. All this is a gooseberry, a very useful berry filled with a mass of seeds inside.

Its undoubted advantage is the ability to remove salts of heavy metals from the body and have a beneficial effect on people who have suffered from increased radiation, as it frees our body from radionuclides. And gooseberry contains such a substance as serotonin, and it is known to successfully resist all kinds of tumor formations.

In addition, folk medicine has long used it as an excellent remedy for chronic constipation, kidney and bladder problems. Fresh gooseberry juice in combination with honey is an excellent remedy for anemia and skin rashes. This small berry will strengthen your blood vessels and normalize metabolism better than any pills.

And, of course, it should be prepared as a reserve for long bad evenings, when it is nice to sit with a cup of tea with gooseberry jam and just enjoy the memories of summer.

So get ready and we will cook this good jam with you. This time, I bought a small, dark red gooseberry on the market, but it did not affect the taste of the jam. As always, it turned out to be of excellent quality!

Ingredient:
gooseberry – 500 g;
walnuts – 300 g;
sugar – 1 kg.

How to make gooseberry jam.

We remove all the stalks, take out the pulp with seeds, just carefully so that the berries themselves remain whole.

Peel walnuts from membranes and remove excess debris.

Now the most interesting thing: take a gooseberry and insert a nut into the center, do this with each berry.

Mix water with sugar in a separate container and cook, stirring on fire, but do not bring to a boil. The sugar should dissolve, and the syrup will generally become transparent.

Pour the prepared hot syrup over the gooseberries stuffed with nuts and leave alone for the whole night.

The next day, put the jam on the stove, bring it to a boil and let it cook for 6 minutes. Hot delicacies must be poured into jars and rolled up. But, as a rule, after pumping, the jam is already opened the next day, because it is difficult to resist such sweetness, and even with nuts. Your relatives will probably be very satisfied, and most importantly, full.