Simple gooseberry jam

1 l water

650 g slightly unripe gooseberries

1 g citric acid

Gooseberries bust and wash, put in a colander, put it in the water with the addition of citric acid for 3-5 minutes, remove, cool.

Place the gooseberries in jars, pour the boiling water.

Canning: 1 liter sterilized jars - 15 minutes, 0.5 l of banks - 12 min.