How to make it

  • 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.

Reviews & Comments 3

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  • gooseberry 7 years ago
    I've just confirmed the presence of prickly gooseberries in my yard (Southeastern Vermont low river valley location). I'm 1 to 2 years away from growing the lone bush into enough of a thicket o yield a tiny test batch of berries. I'm new to jelly making. Will these jell reliably without adding pectin?
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  • magpieno6 11 years ago
    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.
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  • pintobean 11 years ago
    Sounds great!
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