- gooseberries - 1 Kilogram
- sugar - 1,5 Kilogram
Gooseberries contain a large number of vitamins and trace elements, strengthens the walls of blood vessels. For cooking jam, the following varieties of gooseberries are suitable: Finik, Warsaw, Green bottle, Brazilian. Preparation: Wash the gooseberry and peel off the stems and inflorescences. Fold in a colander and allow to drain the liquid. Stitch each berry - this will help avoid cracking the peel during cooking. Sprinkle the berries with vodka and put in the freezer for 20 minutes, then put it in the refrigerator for the night. The next day, cook the syrup from sugar and 2 glasses of water. In the resulting boiling sugar syrup put the gooseberries and bring to a boil, shaking the mixture. As soon as the boiling bubbles appear, turn off the fire. Let the mixture cool down. Pour the syrup through a colander and bring it to a boil. Put the berries of gooseberry, bring to a boil and cool again. Repeat heating and cooling 2-4 times. The last time to cook the jam until ready for about half an hour. If you want, you can add vanilla to the prepared jam. Put the boiling jam in sterile jars and cover with lids.
Servings: 4