I share a quick recipe for thick gooseberry jelly, which we will cook without gelatin. The natural pectin of the berry is enough to make the jam so that the “spoon stands". Delicious, healthy, fragrant jelly without seeds will appeal to your loved ones!
Ingredients
- Gooseberry - 1,3 kg
- Sugar - 1 kg
Step-by-step cooking recipe
Wash the gooseberries and chop them with a blender.
Place the mass in a cooking pot and cook over low heat, stirring, for 5-7 minutes. The berries should become soft, and the mass will change color.
Rub the hot berry mass through a fine sieve to get rid of the seeds and skins. The result is a thick juice of gooseberries.
Using a liter jar, measure 1 liter of juice and the same amount of sugar.
Combine the juice and sugar and boil, stirring and removing the resulting foam, 5-7 minutes.
Pour boiling jam into pre-sterilized small jars, seal tightly and cool. When hot, the jam will be liquid, but as it cools down, it will noticeably thicken. Store the cooled workpiece in a cool, dark place.
