Jam kryzhovennoe with vanilla

Ingredients:

1 kg unripe gooseberries

1 glass water

4-5 tbsp. sugar

100 g gelatin

vanilla to taste

Gooseberry to sort, wash and clean from the stalks. Boil water, add 4-5 tablespoons of sugar, pour the prepared gooseberries and cook over medium heat for about 10 minutes, then cool. Iced berries pour gelatin (or gelling sugar) and put grated carrot along with the stick of vanilla. Bring to a boil and cook over high heat for about 4 minutes, stirring constantly. Put in jars and immediately close a screw or other covers.