Another way to use up a seasonal glut of gooseberries in this tasty homemade preserve. Easy to make as gooseberries are high in pectin and acidic in their own right.
Ingredients for Gooseberry Jelly:
- 4 lbs (1.8 kg) gooseberries
- 2 pints (1.125 litres) water
- 1 lb (450 g) sugar per pint of juice obtained.
Method for Gooseberry Jelly:
- Wash and drain the gooseberries.
- Pick over to remove any unsound fruit but do not top and tail.
- Put into a pan with the water and stew until the fruit is soft and pulpy.
- Test for pectin.
- Turn into a jelly bag and leave overnight to strain.
- Measure the juice and heat in a pan.
- Add lb (450 g) warmed sugar to each pint of juice, stirring untill all the sugar has dissolved.
- Bring to the boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.
General Information on Making Jelly Preserves
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
Pectin is the main agent that causes jams, jellys and marmalades to set. Pectin is known as a gelling agent. Different fruits contain different amounts of pectin and that pectin level will also vary according to the season and also the ripeness of the...