Method

Gather gooseberries that are still completely green (i.e., before June 15). Clean the berries and place them in a preserving pan, pouring on enough water just to cover them. Cook until the gooseberries are soft, stirring and mashing them with a spoon. Pour everything into a napkin or into a clean, thick, triangular linen bag* tied to an overturned stool so the juice can drain off gradually. Let it settle and then carefully pour off the clear juice. For 1 glass juice, use 2 glasses fine sugar, and reduce the syrup almost to the midpoint of the two marks, as indicated in the remarks. Finely chopped lemon zest may be added for flavor. Remove the zest when the jelly has thoroughly cooked.

*This is called a jelly bag in English or a chausse (sleeve) in French.

Loading
Loading
Loading