Some experts recommend piercing each berry. To be honest, I don't do that. I have my own recipe and thick gooseberry jam always turns out with whole berries. The whole secret is in a short and repeated cooking.
Ingredients
- Gooseberry - 1 kg
- Sugar - 1 kg
- Water - 300 ml
Step-by-step cooking recipe
Peel and rinse the gooseberries under running water.
Boil water, add sugar and boil for 5 minutes.
Add the berries, boil for 1 minute, remove from heat and insist under the lid for 2 hours.
Boil the jam for 5 minutes and put it aside again for a couple of hours.
Bring the mass to a boil for the third time, boil for 5-7 minutes and close in sterilized jars.
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