Every year I roll up berry and fruit jellies for the winter. They go well with pancakes, fritters and cheesecakes. Today I will tell you how to cook gooseberry jelly with gelatin. It is important to remember that it will start to thicken as it cools down.
Ingredients
- Gooseberry - 4 kg
- Sugar - 2 kg
- Citric acid - on the tip of the knife
- Gelatin - 20 g
- Water (boiled) – 120 ml
Step-by-step cooking recipe
Fill gelatin with water and leave for 15-20 minutes.
Prepare the gooseberries and divide them into two parts.
Squeeze out the juice from one part of the berries.
Chop the remaining gooseberries in a blender.
Mix both blanks, add sugar, citric acid and boil for 10 minutes.
Remove the pan from the heat, add the gelatin stock and mix. Place the hot jelly in the prepared jars and roll up.
Did you like the recipe?
0 comments