Gooseberry jelly for the winter is prepared no more complicated than a similar preparation of currants, cherries and other berries. Due to the fact that such a product is acidic, it is necessary to add a large amount of granulated sugar to it. But first things first.
How to make gooseberry jelly : a step-by-step method of cooking
Dessert Components:
- large gooseberry - 3.5 kg;
- granulated sugar - 2 kg;
- plain filtered water - 1 cup.
The right choice of berries
Gooseberry jelly for the winter turns out to be especially tasty if only large and ripe berries are purchased for such a harvest. After all, if you buy a green and immature product, then the dessert from it will turn out so acidic that it will be impossible to use it.
Berry processing
Before making jelly from gooseberries, you should carefully process all bought or independently picked berries. They must be cleaned of twigs, using sharp scissors for this. Further, all the berries must be placed in a basin and pour cold water. After 30 minutes, the gooseberries should be washed in a colander, completely deprived of liquid and put in a large saucepan.
Heat treatment
To make gooseberry jelly for the winter, you need to put the dishes with berries on a medium heat, add a little filtered water to them and bring to a boil. In this composition, the products should be cooked until they soften and give their juice. After this, the berries are recommended to be slightly crushed, removed from the stove, slightly cooled and grated through a medium-sized sieve. The remaining cake should not be thrown away, as it will make a delicious vitamin compote.
After this procedure, the aromatic liquid from the pulp should be again placed in a saucepan, pour sugar into it and boil over low heat until the mass decreases by one third (after about half an hour). During this time, you can sterilize small glass jars and metal lids.
The final stage in the preparation of berry jelly
After the berry liquid stops foaming during boiling, and its volume decreases by 1/3, jelly can be safely poured into jars. In this procedure, it is better to use a funnel with a large neck, since thickened hot jelly is very difficult to pour into dishes. Next, filled jars must be rolled up with lids and turned upside down. In this state, it is desirable to withstand them for 1-3 hours, and then return to their normal position and wait for complete cooling. After that, berry jelly can be removed in the cellar, refrigerator or underground.
Gooseberry jelly for the winter will be ready for use after 4-6 days after cooking. If you think that the sweet product turned out to be too liquid, then the next time the heat treatment should be increased by another half hour.
To eat such a thick preparation of ripe gooseberries should be along with hot tea and fresh toast. Also, a berry dessert is well suited for pancakes, cakes, pancakes, cheeses and other products that will become much tastier with this sweet dressing.