1. Prepare the necessary products and utensils for cooking (I have a pan with Teflon coating), small scissors with pointed tips, a hairpin for hair, jars and lids. Put a dozen of clean cherry leaves, they will be useful later.

2. Prepare gooseberries for this every berry cut with scissors from both ends and make a lengthwise slit on one side. When you do this operation with all the berries, then take the pin and rounded end remove from each gooseberry seeds in a separate bowl (I then this mass is used in the compote).

3. Cook a decoction of the leaves of cherry. Pour in a saucepan the specified quantity of water, wash and put back all the sheets (except pending!). On the fire bring the broth to a boil and cook on a medium heat for 2-3 minutes, making sure that it remained green. Fill our the cleaned gooseberries hot broth, ALONG WITH the LEAVES, let cool and put in refrigerator overnight or for 8-10 hours.

4. In the morning, prepare the sugar syrup as follows: drain off broth with gooseberry, leaves throw, add in the broth, the sugar and bring to a boil. First, the syrup will be cloudy, but then becomes transparent. In boiling the syrup, place the berries and proverjaem about 15-18 minutes, until, until the gooseberries will not be transparent. Then to it add the pending cherry leaves and cook for another 2-3 minutes. New leaves will remain in the jam, giving it a unique flavor... Pour hot jam into sterile jars and twists. All amber jam made from gooseberries are ready! Of this amount, I got two jars 800g and a bit at a time. Pleasant and fragrant to you, tea party!! You will receive a unique range of beauty and taste!!