Gooseberry - the berry ripening in July - August. Many refuse sweet preparations from a gooseberry because of existence in them of skins and sunflower seeds. Jelly, prepared according to this recipe, turns out without various inclusions, uniform in consistence, sweet-sour on taste.
On preparation of jelly time and a few efforts is required, but the taste of jam will surprise even gourmets.
Will be necessary for preparation of jelly from a gooseberry:
- a gooseberry - 7 glasses;
- water - 1 glass;
- sugar - 6 glasses.
We touch the picked berries, we delete spoiled and we wash out through a sieve or a colander, we allow to flow down to excess water. We don't delete fruit stems and the remains of inflorescences. We measure the necessary quantity of a gooseberry, we pour out in a pan, we add a glass of water and we cook on slow fire of 20-30 minutes. Preparation time depends on the size and degree of ripeness of berries. The thin skin at a gooseberry has to burst, and water to be painted in red color. Later the put time, a plate we switch off and we leave berries to cool down.
Then we merge liquid (compote) in other ware, and we fray berries through a sieve and we add to compote. We fill up sugar, we mix some time and again we include a plate. We bring jelly to the boil, we delete a skin and we boil 5-7 more minutes.
We sterilize the jars and we spill in them more hotly than jelly. First it is similar to compote with pulp, after a while will thicken and will become the necessary consistence. We cover the filled banks with parchment or a dense napkin and we leave before full cooling of contents. Then we close covers with a carving or we roll up iron a cover and we remove on storage to the cool place.