Canning Recipes




Gooseberry Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


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

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.

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.

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.

This recipe yields about 8 cups.





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