* a 450 ml Rinse the gooseberries, clean and drain well. Lightly boil the fruit with 250 milliliters of water and the white wine for 10 minutes. Line a sieve with a muslin cloth, put the gooseberries with the liquid and drain them in a suitable bowl for one night. Squeeze the berries carefully so that the liquid does not become cloudy. Measure out 1 1/2 l of the liquid and make it bubbling in a saucepan with the jelling sugar for 4 minutes. Lift off the foam. Put some of the liquid on a saucer to test the jelly.
Grate the mint or lemon balm leaves and cut them into strips. If the liquid on the saucer becomes solid, stir the strips of leaves into the saucepan and bring the whole thing to the boil a second time. If the jelly does not set on the saucer, boil for another 2 to 3 minutes.
Place the hot rinsed jars on a damp dish rack, pour in the hot liquid and close the jars on the spot with twist-off lids.
Cut out circles from the fabric, which should be twice as big as the lids, attach them to the lids of the jelly jars with the ribbons and decorate them with the artificial leaves.
Variations: instead of gooseberries, you can also use muscatel grapes. However, later you will have to omit the mint leaves. This jelly also works excellently with dark grapes and a fruity red or rose wine. In any case, note,
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