The process of making jelly from gooseberry for the winter

Jelly from gooseberry for the winter is prepared at all not more difficult than a similar billet from the currant, cherry and other berries. In view of the fact that such product is acidic, it is required to add a large amount of granulated sugar. But first things first.

How to make jelly from gooseberries: step by step method of preparation

Components for dessert:

• Gooseberry ripe coarse - 3.5 kg;
• Sand sugar - 2 kg;
• Water filtered ordinary - 1 glass.

The right choice of berries

Jelly from gooseberry for the winter turns out especially tasty, if for such preparation to get only large and ripe berries. After all, if you buy a green and immature product, then the dessert from it will turn out so sour that it will not be possible to use it.

Processing berries

Before making jelly from gooseberry, you should carefully process all purchased or self-collected berries. They must be cleaned of twigs, using sharp scissors for this. Next, all the berries should be placed in a basin and pour cold water. After 30 minutes, gooseberry should be washed in a colander, completely deprived of liquid and put in a large saucepan.

Heat treatment

To make jelly from gooseberries for the winter, it is required to put dishes with berries on medium fire, add a little filtered water to them and bring to a boil. In such a composition, the products should be cooked until they soften and give their juice. After this, it is recommended that the berries be crushed slightly by a tolstalk, removed from the plate, slightly cooled and rubbed through a medium sized sieve. The remaining cake should not be discarded, since it will make the most delicious vitamin compote.

After this procedure, the fragrant liquid from the pulp should be again put in a saucepan, pour sugar to it and boil it on low heat until the mass decreases by a third (about half an hour). During this time, you can sterilize small glass jars and metal covers.

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 in jars. In this procedure, it is better to use a funnel with a large neck, since the thickened hot jelly is very difficult to pour into the dishes. Further filled jars must be rolled up and turned upside down. In this state, it is desirable to withstand 1-3 hours, and then return to normal and wait for complete cooling. After that, berry jelly can be removed to the cellar, refrigerator or cellar.

Jelly from gooseberry for the winter will be ready for use already in 4-6 days after its boiling. If it seems to you that the sweet product turned out to be too liquid, then the next time the heat treatment should be increased for another half an hour.

To use such a thick billet from ripe gooseberries should be accompanied with hot tea and fresh toast. Also, berry dessert is well suited for pancakes, croissants, pancakes, cheese and other products that will become much tastier with this sweet dressing.