Gooseberry Jelly

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4lb/2 kg green gooseberries
  • Sugar


Wash the berries and top and tail them. Put the fruit into a pan with just enough water to cover. Simmer for about an hour until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint of juice. Add the cold sugar to the cold juice, and bring to the boil, stirring until the sugar has dissolved. Boil hard to setting point. Pour into small hot jars a