If you want to get the thickest jam possible, there are two solutions – boil the berry for a long time or use a thickener. For this recipe from gooseberries, I suggest taking a little gelatin and not wasting time and effort at the stove.
Ingredients
- Gooseberry - 1 kg
- Sugar - 1 kg
- Gelatin - 20 g
Step-by-step cooking recipe
Dilute gelatin in water according to the instructions.
Add a couple more tablespoons of water to the gooseberries, boil until the berries are soft and rub through a sieve.
Add sugar to the puree, bring to a boil again and boil for 5-7 minutes.
Pour in the gelatin, boil the jam for another minute and roll it into sterile jars.
Did you like the recipe?
0 comments