- 800 g red gooseberries
- 200 ml dry white wine
- juice of 1 lemon
- apple juice (clear and unsweetened), as needed
- 500 g jam sugar, 1:1
1. Wash and clean the gooseberries, place them in a large pan and crush them with a pestle. Add the wine and lemon juice and let the mixture boil, stirring occasionally. Simmer gently for about 10 minutes, place in a cloth and drain in a bowl overnight.
2. Wring out the cloth and measure the liquid collected. If necessary, add enough apple juice to make up a volume of 500 ml, or adjust the amount of sugar.
3. Bring the juice mix to a boil with the gelling sugar, stirring constantly, and let it boil for about 4 minutes. Carry out a gelling test and fill the jelly into the prepared jars. Tightly close the jars immediately thereafter and let cool.