Ideally, gooseberry jelly, like any other berry, should be as homogeneous as possible. And this means – without seeds and skin. But it is impossible to remove bones from gooseberries as simply as from some plum. Therefore, further in the recipe I will tell you about the solution to the problem.
Ingredients
- Gooseberry - 800 g
- Sugar - 1 kg
- Water - 150 ml
- Citric acid - 0.5 tsp.
Step-by-step cooking recipe
Fill the gooseberries with water and bring to a boil.
Boil the berries until soft and rub them through a sieve.
Add sugar with citric acid.
Bring the billet to a boil and boil the jelly for 20 minutes on low heat.
Roll it up in sterilized jars.
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