Gooseberry jelly made from wild fruit
Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. Often commercial pectin will be added to obtain this desired structure. Most fruit gives 1 to 1-1/3 cups juice per pound of fruit.
Extraction of juice from the fruit is the first step in the preparation of fruit jelly.
- Wash the fruit in cool running water.
- Crush the gooseberries and add 1/4 cup water for each pound of fruit.
- Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 5-10 minutes.
- Cool and strain through cheesecloth or a damp jelly bag.
Gooseberry jelly recipe
- 2 1/2 cups juice from green gooseberries
- 2 1/2 cups juice from ripe (red-purple) gooseberries
- 5 cups sugar
Measure juice, add sugar and stir well. Boil over high heat until jelly sheets from a metal spoon or to 220-222 degrees F. Remove from heat; skim off foam. Pour jelly into hot, sterilized half-pint jars to 1/4 inch of top and seal with two-piece canning lids.* Process in a boiling water bath for 6 minutes (10 minutes for cold, unsterile jars).
* The use of paraffin is no longer recommended. Minnesota Extension advises the use of two-piece lids.
- University of Saskatchewan Extension Division
Revised 2011 by Lou Ann Jopp