Gooseberry Jelly

Ingredients

4 1/2 pounds fully ripe gooseberries
1 cup water
7 cups sugar
1 box Sure-Jell fruit pectin

Preparation

1
First prepare the juice. Thoroughly crush, one layer at a time, or grind about 4 1/2 pounds gooseberries. Place in saucepan and add 1 cup water. Bring to a boil. Cover and simmer 10 minutes. Place in jelly cloth or bag and let drip. When dripping has almost ceased, press gently. Measure 5 1/2 cups into 6- or 8-quart saucepan.
2
Then make the jelly. Measure sugar and set aside. Mix fruit pectin into juice in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
3
Remove from heat and skim off foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.
4
This recipe yields about 8 cups.
5
Yield: 8 cups

Tools

 



Yield:

1.0 servings

Added:

Tuesday, December 15, 2009 - 3:15pm

Creator:

Anonymous

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