Jelly from gooseberry for the winter - photo recipe how to cook
If you decide to make winter supplies and pleaseyourself in the cold season with delicious dishes from summer berries, then pay attention to gooseberries, the preparation of blanks from which is a very simple process, and the result is beyond praise.
We have collected for you very simple and tastyrecipes of jelly from gooseberry, with which even a novice mistress can easily cope. For inspiration, look at the photo of the already prepared jelly, which very soon will stand on your shelf with winter blanks.
A simple recipe: jelly from gooseberry
You need 1 liter of juice of gooseberries and 900 grams of sugar. Gently drain the juice of gooseberry, to separate the pulp, strain through a fine sieve, pour into an enamel container, bring this juice to the boiling point, cook for ten minutes, add sugar and then boil, with constant thorough stirring, removing the emerging foam until ready .
To make this jelly unusualit is recommended to add fragrant lemon peels, which should be removed after the jelly has been cooked. Even in the hot state the jelly is filtered through several layers of gauze, poured into hot and dry jars of small size (not more than 350 ml). Close the lids without pasteurization. Dark, as well as dry and cool enough place is best for storing such jelly.
Jelly: gooseberry with sugar
Jelly from gooseberry is usually prepared as followsway: in a special enamel or copper basin with water, the prepared berries should be boiled for twenty-five minutes at the lowest heat. The resulting juice is filtered through gauze, and the pulp is slightly squeezed through the canvas bag.
After spinning, this juice is repeatedly filtered, drainedin the previously prepared juice and thoroughly boil the mixture to a half decrease from the original volume, while gradually adding sugar. Ready-made jelly is still hot packed in warm dry banks and closed with lids. After that, sterilize them in boiling water: 0.5 liter cans - ten minutes, 1 liter - fifteen minutes.
During this process, the pan should be coveredcover, and monitor the water level, which should be about three to four centimeters below the neck of the can. Sterilized jars can be clogged and cooled without turning over. Necessary ingredients: for each kilogram of gooseberries, 800 grams of water and 800 grams of sugar.
White jelly from gooseberry
Choose the most green gooseberry. It is necessary to clean and fold it into the basin, pouring water to a light coating. Boil the gooseberries before boiling, with constant stirring and grinding berries with a spoon. The resulting mass should be placed in a canvas bag, tied it over a suitable container for the gradual flow of juice, which must be defended and gently drained.
For each glass of juice we take two glassessugar, cook on low heat until cooked, avoiding sticking. To taste is added a small amount of chopped lemon peel, which after boiling comes from the jelly.
Pink jelly from gooseberry is prepared in the same way, but we take the ripe berries and use juice and sugar in equal proportions. You need green gooseberry and sabza (proportions to taste).
Jelly from gooseberry honey (ancient recipes)
The most ripe berries of gooseberries need to be filled with water,only so that it slightly covers them, and completely boil. Then stretch and strain, strongly squeezing, through gauze. Add on 1 liter of juice obtained syrup from one kilogram of honey, boil until thick (check for a droplet on a saucer with ice).
Jelly is still hot to pour over jars, not tyinguntil completely cooled. For this recipe, jelly needs gooseberry juice in the amount of one liter and 1 kg of honey. Look at the photo to the article to be inspired by the kind of already prepared jelly, which very soon will stand on your shelf with winter preparations.
Author: Katerina Sergeenko
