Gooseberry jelly without gelatin
Description
It seems that every housewife has various preserves made from beloved gooseberries stored on shelves during winter. I have plenty of them too, and today I'd like to share with you one wonderful recipe—how to make gooseberry jelly without gelatin. Since I grow this berry on my plot and it always yields a good harvest, I prepare quite a lot of this jelly. However, by spring there isn't a single jar left in my cellar, because everyone absolutely loves this treat made according to this simple recipe for gooseberry jelly without gelatin. When my friends come to visit, they always ask me to open a jar of this jelly for tea, and I simply can't refuse them. 1) First, sort the gooseberries, rinse them thoroughly, and drain in a colander. 2) Transfer the berries to a saucepan, add water, and place over heat. Once the liquid comes to a boil, cook the gooseberries for 10 minutes, then turn off the heat. 3) Pass the resulting mixture in small batches through a fine sieve. 4) Discard the pulp, return the juice to the saucepan, add sugar, and place over heat again. Bring the juice to a boil and simmer over low heat for 40 minutes. 5) After 40 minutes, turn off the heat and let the mixture sit for 6 hours. Then place it back on the stove and cook for another 30 minutes. 6) Fill warm sterilized jars with the hot mixture, seal them, turn upside down, cover with a blanket, and let cool completely. Then transfer the jars to the cellar. Enjoy your meal!