Unripe gooseberry jam

Collect gooseberries a little unripe. We rinse thoroughly under running water, cleanse of possible impurities, defective fruits and twigs. We remove the "tails".

Place the prepared berries in a small container and fill them with cold water so that it barely covers the berries. We put in the refrigerator for half an hour.

While the gooseberries are cooling, cook the syrup. To do this, mix half of the specified sugar norm with water (100 ml) and boil for several minutes.

Pour the resulting syrup into a container with chilled gooseberries and add the washed cherry leaves. For convenience, you can add a young cherry twig - it will be much easier to remove all the leaves.

Put the gooseberry syrup on the stove and bring to a boil. Cook on a low boil for about 7-10 minutes. Remove from the stove and leave the jam to infuse for 10 hours. After infusion, remove the gooseberry and cherry leaves, pour the second half of the sugar into the remaining syrup and cook for ten minutes, stirring occasionally. Put the berries in the syrup, stir and turn off the stove. Leave the jam to infuse again for 3-5 hours. After that, return the jam to the stove and cook for 15 minutes at a slow boil. Remove the resulting foam to maintain transparency. This technology of interval cooking allows you to get a transparent jam with intact berries, as well as preserve the green color as much as possible.

Pour the prepared hot jam into sterilized dry jars and roll up. Let the preservation cool completely and put it in a storage place.