Gooseberry is a berry that ripens in July - August. Many people refuse sweet gooseberry preparations because of the presence of skins and seeds in them. The jelly prepared according to this recipe is obtained without various inclusions, homogeneous in consistency, sweet and sour in taste.
It will take time and a little effort to make the jelly, but the taste of the jam will surprise even gourmets.
To make gooseberry jelly you will need:
- gooseberries - 7 glasses;
- water - 1 glass;
- sugar - 6 glasses.
We sort out the collected berries, remove the spoiled ones and rinse them through a sieve or colander, let the excess water drain. We do not remove the stalks and the remains of the inflorescences. We measure out the required amount of gooseberries, pour into a saucepan, add a glass of water and simmer for 20-30 minutes. Cooking time depends on the size and ripeness of the berries. The peel of the gooseberry should burst and the water should turn red. After the allotted time, turn off the stove and leave the berries to cool.
Then we pour the liquid (compote) into another dish, and grind the berries through a sieve and add to the compote. Add sugar, stir for a while and turn on the stove again. Bring the jelly to a boil, remove the foam and boil for another 5-7 minutes.
We sterilize the jars and pour hot jelly into them. At first, it looks like a compote with pulp, after a while it will thicken and become the desired consistency. Cover the filled jars with parchment or a thick napkin and leave until the contents cool completely. Then we close it with threaded lids or roll it up with an iron lid and put it in a cool place for storage.
