Put gelatin in a Cup and pour 0.5 tablespoons of cold water.
Wash the gooseberry. Spread in a pan, add 0,5 glass of water. Put on fire. Boil. Give to boil for 2-3 minutes and toss the berries on a fine sieve. Wipe the berries. The resulting mass is poured into a pan and put on fire.
Measure the right amount of sugar.
In a saucepan with berry puree add sugar. Boil. Cook on low heat for 10-15 minutes. Add the gelatin. Bring to a boil and remove from heat.
Pour into molds. Cool at room temperature, and then put in the refrigerator until solidification mass. (Preferably overnight).
Remove from the mold frozen marmalade, cut into pieces and roll in the sugar.