Gooseberry comes in green, yellow or purple, depending on the variety. The gooseberry has been cultivated as a berry fruit since about the 16th century and is also known in Switzerland as Chruselbeeri or Chrosle.
Instructions
- Wash the gooseberries, remove the stems. Puree with the sugar to obtain a smooth mixture.
- Place the mixture in a saucepan and slowly bring to a boil. Simmer for about 3-4 minutes while stirring.
- Now add the Amaretto and simmer for another minute.
- Make a gelling test: to do this, place a few drops of jam on a plate. If the mixture is thick to firm after 1-2 minutes, the jam will be firm enough afterwards. If not, let the mixture simmer for another 1-2 minutes and repeat the test.
- Fill the glasses, close them and put them on the lid to allow them to cool.
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