"Emerald" Gooseberry Jelly

A bright gooseberry jelly — delicious, wholesome, and beautiful! I can't wait to share this fun gooseberry recipe, since they're right in season now.

Recipe author

Servings:

Water

0.5

Gooseberries

400

Jelly mix (2 packets of dry gooseberry jelly mix)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 0 % 0 g

Carbohydrates 83 % 5 g

22 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Wash, sort, and dry the gooseberries.
Step 3:

Bring the water to a boil, stir in the jelly mix until fully dissolved, and take it off the heat. Let it cool slightly.
Step 4:

Arrange the gooseberries in the bottom of the molds (silicone ones work best). Pour the jelly mixture over them. Place the molds in the refrigerator until the jelly is fully set.

I wanted a firmer set that I could slice with a knife, so I separately bloomed an extra 20 g of gelatin in 100 ml (about 1/2 cup) of water. I added the bloomed gelatin along with the dry mix and stirred until fully dissolved. Once the chilled jelly had set, I turned it out onto a plate and cut it into portions.