Jam from the gooseberry - Emerald

The gooseberry contains a lot of useful substances. Their number may vary depending on the varietal features and conditions of cultivation. In the gooseberry there are vitamins: A, B, E, C, RR. It is also saturated with micro and macroelements: iron, iodine, potassium, chrome, manganese, zinc, copper, nickel, molybdenum, fluorine, magnesium, phosphorus, gray, chlorine, serotonin.

Active substances in the gooseberry improve blood circulation, normalize blood pressure. Heavy metals, cholesterol and partially radionuclides are removed. Reduce the risk of tumor formation.
The gooseberry has laxative, choleretic and diuretic properties. It is useful in diseases of the liver, kidneys and bladder. In patients with ulcers of the stomach and intestines can cause aggravation.

1
Ingredients for Emerald Jam

For emerald jam, you need:

gooseberry - 5 glasses,
cherry leaves - 20 pcs,
sugar - 7 glasses,
water.

2
Preparing the berry of the gooseberry for the emerald jam

For the manufacture of this delicacy, a little unplanned gooseberry of green varieties will fit. The size of the berries does not matter, although it is more convenient and easier to work with large berries of the gooseberry.

My berries, we tear down / cut the tails and boutons. It is most convenient to do it with a small knife.
On the one hand, the berries make a small incision and a hairpin / pin remove seeds.
We pour the berries with water, gently mix and drain the water. Thus, wash the remaining gooseberry seeds.
Pure gooseberries fold in comfortable enamel dishes (bowl or pan). Put the leaves with Cherry (10 leaves). Cherry leaves give jam unique spicy aroma and help to keep the beautiful green brown color.
Boil water and pour the gooseberry. Boiling water should cover berries.
We leave to cool about 5-6 hours. Better after cooling to room temperature, then put the gooseberry in the refrigerator.
Then we learn the berries on the colander. The decoction does not pour, based on it, we prepare syrup.

3
Cooking emerald jam from gooseberry

First boil syrup. We take about 2.5 glasses of burying of the gooseberry, pour into a saucepan and on a slow fire, bring to a boil. Watch that sugar completely dissolved.
Pour in a saucepan with a berry syrup of the gooseberry, turn off the fire. We carefully mix berries and leave cool at 3-4 hours. It is better to set cool in a cold place. It is a sharp difference of temperatures makes the jam transparent.
After bringing the jam on a weak heat to a boil, cook 5 minutes and turn off. Remove the resulting foam. We assign for 5-6 hours.
In the third approach, again bring the jam to a boil. Let me fight for 5 minutes, turn off.
Sharply cool the jam in the pelvis with cold / icy water.
We close the emerald jam cold into sterile dry jars. Store in a cool room, cellar or in the refrigerator.