Recipe
Gooseberry Jelly Recipe
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Thepiggs / All my dishes 2 years, 7 months ago
This recipe came from a book I picked up somewhere during my bookshop browsing in England. The book is Jams, Jellies, Pickles and Chutneys, ©Mary Norwalk 1985.
Servings are approx. small jars.
Prep:30m Cook:90m Servings:6
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 Thepiggs |
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Ingredients
- 4 lbs. green gooseberries
- Sugar
Directions
- Wash gooseberries and top and tail them.
- Put fruit into a pan with just enough water to cover. Simmer for about 1 hour, until fruit is soft.
- Strain mixture through a jelly bag and discard the pulp.
- Measure gooseberry liquid and allow 1 cup of sugar for each cup of liquid.
- Add sugar to cooled, strained liquid and bring to a boil, stirring until the sugar has dissolved. Boil rapidly to setting point, then skim.
- Pour jelly into small, hot jars and seal. (I water bath seal my jellies.)
- Variation:
- A flavor of muscat grapes will be imparted to the jelly if a bunch of elderflower head is tied into muslin and added to the juice while it cooks with the sugar.
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pintobean 2 years, 7 months ago said:
Sounds great!
magpieno6 2 years, 7 months ago said:
Sounds good. I love Gooseberries, but in england we will not be able to purchase them until later in the Summer, unfortunatelly. I will have to keep the recipe though, till later.