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Gooseberry Jelly
Gooseberry jelly is one of the easiest ways to use gooseberries fresh for the garden!
👥 48 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
To extract gooseberry juice, place the berries in a pot with 2 cups of water per pound of fruit (or 4 cups water to make this recipe with 2 pounds fruit).
gooseberry juice (from 2 pounds gooseberries, about 7 to 8 cups, or 900 grams)4 cups
2
Bring the mixture to a boil over medium-high heat, and cook the fruit for ⏱️ 2-3 minutes. Mash the fruit as they cook to encourage them to release their juices. Gooseberries have a lot of pectin and set very quickly, so don't overcook. Just cook long enough for them to completely fall apart, with the help of your mashing.
3
Strain the gooseberry juice through a jelly bag or double layer of cheesecloth. Measure the extracted juice. You should have 4 cups. If you have less or more, adjust the recipe accordingly and add 1 cup of sugar per cup of juice.
gooseberry juice (from 2 pounds gooseberries, about 7 to 8 cups, or 900 grams)4 cupssugar4 cups
4
Prepare a water bath canner (if canning) and jelly jars.
5
Place the sugar and gooseberry juice into a jelly pot and bring them to a boil over high heat, stirring continuously to prevent scorching. Gooseberry jelly reaches its set point almost immediately after boiling, so be prepared to work quickly.
sugar4 cupsgooseberry juice (from 2 pounds gooseberries, about 7 to 8 cups, or 900 grams)4 cups
6
Test for set on a plate that's been placed in the freezer, or use an instant-read thermometer. The setpoint is 220 degrees F (104 C) at sea level. For every 500 feet above sea level, the setpoint drops by 1 degree. For example, at 1000 feet in elevation, the setpoint is 218 F.
7
Ladle the finished gooseberry jelly into jars, leaving 1/4 inch headspace and cap with 2 part lids.
8
If canning, process the jars in a water bath canner for ⏱️ 10 minutes (or ⏱️ 15 minutes if above 6,000 feet in elevation).
9
Remove the jars to cool on a towel on the counter. After ⏱️ 12-24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep on the pantry shelf for 12-18 months without losing quality. Refrigerate after opening.
Nutrition Facts
calories
73 kcal
fat Content
0.1 g
serving Size
1 serving
sugar Content
19 g
sodium Content
6 mg
carbohydrate Content
19 g
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