Gooseberry Jelly


  • 4 lb. green gooseberries
  • sugar
  • 2–3 pt. water


Wash the gooseberries and place them in the pan without topping and tailing. Add the water, cook till thoroughly tender and broken. Test for pectin. Strain through a scalded jelly bag and add ¾–1 lb. of sugar to each pint of cold juice. (The amount depends on the results of the pectin test.) Bring to the boil, stirring to dissolve the sugar, and boil rapidly till setting point is reached.