Gooseberry Jam with Walnuts
A clear, emerald gooseberry jam in which the berries stay whole and walnuts add a pleasant, crunchy contrast. Cherry or currant leaves, added at the end, give a subtle aroma and help preserve the bright green color — this jam looks almost jewel-like in the jar.
What makes this preserve special is that you can make it only once a year, in season: unlike year-round supermarket oranges and strawberries, gooseberries are nowhere to be found by mid-autumn. That seasonality elevates a simple preserve to the rank of a homemade delicacy.
Tip: Use slightly underripe, firm gooseberries — they hold their shape better and don’t go to mush during cooking. Walnuts can be swapped for pecans; add them at the end so they don’t soften. Be sure to rinse the cherry or currant leaves — they impart aroma and fix the green color. Skim the foam constantly, or the syrup will cloud and the jam won’t keep as well.
Spoon the jam into sterilized jars and keep in a cool, dark place. Serve with tea or pancakes, or as a filling for baked goods — the crunchy nuts make it especially interesting.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Rinse the gooseberries well, put them in a deep saucepan, pour in the water, add the sugar, and cook over medium heat for about an hour, skimming off the foam from time to time.
Add the well-rinsed cherry (currant or gooseberry) leaves and the walnuts or pecans, and leave on the heat for another 2 minutes.
Remove from the heat and let cool.
Spoon into sterilized jars and store in a dark place.
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