Gooseberry Jelly

Gooseberry Jelly
Recipe type: Jelly
Cuisine: British
  • gooseberries
  • water
  • sugar
  1. Wash the gooseberries but do not top and tail them.
  2. Place the gooseberries in a preserving pan with just enough water to cover them.
  3. Heat the pan and simmer until the fruit is soft and tender.
  4. Pour the entire mixture into a jelly bag and hang it over a large bowl.
  5. Leave the bag to drip over night.
  6. Take the dried pulp, place it back in the preserving pan with enough water to cover it.
  7. Simmer the pulp and water for an hour, stirring occasionally.
  8. Strain the pulp through the jelly bag again, allowing the two lots of juice to mix.
  9. Weigh the juice and add 450g (1lb) of sugar to every 600ml (1pint) of juice.
  10. Heat the juice and sugar, stirring to make sure the sugar dissolves.
  11. Bring the mixture to the boil and keep it boiling until it sets when tested.
  12. Skim if necessary.
  13. Pour into prepared jars and seal.

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