Gooseberry jelly

Serves: 20

Edit

Update

Cancel

Total Time: 40

Prep Time: 10

Cook Time: 30

• 1.2 liter(s) gooseberry juice
• 900 gram(s) preserving sugar

Method

1. Put the juice into a preserving pan and add the sugar. Heat gently to dissolve the sugar, stirring from time to time.
2. Bring to the boil and continue to cook until setting point has been reached. Test for a set by pouring half a teaspoon of the jelly mixture onto a cold saucer. Leave it for 30 seconds to 1 minute and then push it with the tip of your finger. If it wrinkles, the jelly is ready to pour into jars: if not, continue to boil and test every 2-3 minutes.
3. Remove any scum that may have formed and carefully pour the jelly into warm sterilised jars. Cover and seal immediately, or when the jelly is completely cold. Label and store in a cool, dark place. Recipe by Annie Rigg

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!