Can't cook perfectly thick gooseberry jam? Cook it with gelatin. This is a great way to quickly achieve the desired result. It is impossible to store such preservation for longer than 1 year, but I am sure that it will not last so long.
Ingredients
- Gooseberry - 3 kg
- Sugar - 1,5 kg
- Gelatin - 30 g
- Water (boiled) – 180 ml
Step-by-step cooking recipe
Fill the gelatin with water and put it aside for 15 minutes.
Chop the gooseberries in a blender or pass them through a meat grinder.
Add sugar, stir and boil for 10 minutes on low heat.
Remove the pan from the stove, pour in the gelatin blank and mix.
Fill clean dry jars with jam and roll up.
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