Gooseberry jam with nuts

Gooseberry jam with walnuts is also called royal jam - there is a legend that Empress Catherine II was so shocked by the taste and color of the dessert that she gave her cook a ring with an emerald. For gooseberry jam with nuts, you need to choose firm and dense berries; slightly unripe ones are perfect. Making such jam is quite a painstaking task: you need to carefully remove the pulp from each berry and fill it with a piece of nut. But this is precisely what makes the jam unique.

1. Calories
   223,49 kcal
2. Protein
   1,69 gram
3. Fat
   5,15 gram
4. Carbohydrates
   46,19 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 12 serving:

1. Gooseberry
   1 kg = 1000 g
2. Walnuts

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   200 g
3. Sugar

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   1 kg = 1000 g
4. Water

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   200 ml = 200 g
5. Black tea

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   1 tbsp. l. = 7 g

Steps:

1. 
   Wash the gooseberries and remove the stems from the berries. Sort out the walnuts and wash them. Prepare a container for making jam. It should have a thick bottom and walls. Sterilize small jars for storing jam. Brew tea to serve jam.
2. 
   Prepare the berries. Carefully remove the pulp and seeds from each gooseberry. Use a hairpin, paper clip or pin for this. Place the pulp in a separate bowl. Place a piece of walnut in each berry.
3. 
   Boil the syrup. Add a glass of water to the gooseberry pulp, bring to a boil and simmer for 30 minutes. Strain the resulting broth. Add sugar to the strained broth, bring to a boil and cook over low heat for 3 minutes, stirring constantly. Cool the syrup for 2 hours.
4. 
   Make jam. Pour the syrup over the stuffed berries and leave for 5 hours. Bring to a boil over medium heat, cook for 5 minutes. Cool the jam for 3 hours. Bring to a boil again and cook for 5 minutes. Cool the jam again for 3 hours. For the third time, bring the jam to a boil, cook for 5 minutes.
5. 
   Save the jam for the winter. Place the hot jam into sterilized jars. Seal tightly with sterilized lids.
6. 
   Serve the jam with a cup of aromatic black tea with bergamot.