Cleaned and washed the gooseberries put in the pot

And mash with a potato masher.

Fall asleep mixed with selfexam sugar and mix well. While stirring bring to a boil and cook, stirring, over medium heat for 3-4 minutes. Added Melissa. Stir.

Check the readiness of the jam - if the drop does not spread on the cold saucer, the jam is ready. Spread into sterile jars, close with sterile lids and put in the 5 minutes upside down. Stored well at room temperature. Instead of Gelfix you can use any other confiture with pectin. If no, then you need to take sugar about 1.2 kg per 1 kg of berries and cook for longer until cooked jam.