Gooseberry and Strawberry Jelly
Recipe type: Jelly
Cuisine: British
  • 1kg (2lb 3oz) gooseberries
  • 1kg (2lb 3oz) strawberries
  • 150ml (1/4 pint) water
  • sugar: 500g (1lb 2oz) for every 600ml (1 pint) of juice
  1. Top and tail the gooseberries.
  2. Place all the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
Recipe by Jam Recipes at