Gooseberry Jam with Walnuts
Description
A simple way to make preserves ahead of time. I'm not sure this is a classic recipe for gooseberry jam with walnuts, but it turns out really great! From the listed amount of ingredients I made 3 jars of jam, 0.5 liters each. It's best to store the finished jam in a cool cellar or in the refrigerator. An indispensable product, especially in winter. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Wash the gooseberries and remove the stems. Carefully extract the seeds and pulp so as not to damage the berries themselves.
- 2
Step 2
Shell the walnuts.
- 3
Step 3
Now comes the hardest part: stud each gooseberry with walnuts. Be careful not to damage the gooseberries while doing this.
- 4
Step 4
Combine the sugar with water, and simmer over low heat until the sugar is fully dissolved. The syrup should be completely clear.
- 5
Step 5
Pour the prepared syrup over the berries and leave them overnight. In the morning, put the jam on low heat, add a star anise pod, and cook until it comes to a boil. Then remove the jam from the heat, remove the star anise, and after 10 minutes, spoon it into jars.
- 6
Step 6
The jars are sealed. Store for winter.