Gooseberry and Mint Jelly

Name: Gooseberry and Mint Jelly
Yield: Makes approx. 5 small jars
Cuisine: British
Ingredients: 2 tbsp fresh mint leaves, finely chopped; a large bunch of fresh mint leaves, tied with string; granulated sugar; 1.8 kg fresh gooseberries, topped and tailed

Preparation info

Makes approx.
5
small jars

Difficulty
Complex

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

Jelly bags and big jelly pans were a common sight in our kitchen in Braemar when I was a teenager. This is my mother’s recipe for a delightfully fruity jelly refreshed with mint, which she loved to serve with roast lamb or venison.

Ingredients

1.8 kg fresh gooseberries, topped and tailed
granulated sugar
a large bunch of fresh mint l

Europe
United Kingdom
Braemar
South of Argyll
Caithness
Sutherland
Preserve
Vegan
Scotland
Gluten-free

Method

Before you begin, you need a jelly bag (or pillowcase), jelly pan (or heavy-based pot) and sterilised jars and lids.

Put the gooseberries into a heavy-based pot, cover with just enough water and simmer for 25–30 minutes, until the fruit is soft. Suspend a jelly bag over a bowl and leave the fruit to drip for at least 6 hours, or overnight.

Measure the strained liquid and pour it