Best 2 Gooseberry Jelly Recipes

Gooseberry jelly, a delectable and vibrant preserve, is crafted from the plump and juicy gooseberries, known for their tart and refreshing flavor. This classic recipe holds a special place in the culinary traditions of many cultures, with its origins dating back centuries. Gooseberry jelly is not only a delightful culinary treat but also a versatile ingredient, adding a burst of flavor to various culinary creations. Whether you prefer to savor it on a warm piece of toast, dollop it onto scones, or use it as a glaze for roasted meats, the possibilities are endless. So embark on this journey to discover the art of crafting gooseberry jelly, a timeless recipe that will tantalize your taste buds and transport you to a world of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

GOOSEBERRY JELLY (SURE-JELL)

Gooseberry Jelly (Sure-Jell) image

Make and share this Gooseberry Jelly (Sure-Jell) recipe from Food.com.

Provided by UnknownChef86

Categories Berries

Time 3h5m

Yield 8 half-pints, 128 serving(s)

Number Of Ingredients 5

Ingredients

4 1/2 lbs fully ripe gooseberries, to make 5 1/2 cups gooseberry juice
1 cup water
1 (1 3/4 ounce) box pectin (Sure-Jell)
1/2 teaspoon butter or 1/2 teaspoon margarine
7 cups sugar, measured into separate bowl

Steps:

Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
Stire pectin into juice in saucepot. Add butter to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar.
Return to full rolling boil and boil exactly 1 min., stirring constantly.
Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
Process in a boiling water bath for 5 minutes.

GOOSEBERRY JELLY RECIPE

Gooseberry Jelly Recipe image

Provided by á-170456

Number Of Ingredients 4

Ingredients

4 1/2 pounds fully ripe gooseberries
1 cup water
7 cups sugar
1 box Sure-Jell fruit pectin

Steps:

First prepare the juice. Thoroughly crush, one layer at a time, or grind about 4 1/2 pounds gooseberries. Place in saucepan and add 1 cup water. Bring to a boil. Cover and simmer 10 minutes. Place in jelly cloth or bag and let drip. When dripping has almost ceased, press gently. Measure 5 1/2 cups into 6- or 8-quart saucepan. Then make the jelly. Measure sugar and set aside. Mix fruit pectin into juice in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. This recipe yields about 8 cups.

Tips:

Choose firm, ripe gooseberries: Avoid berries that are bruised or have soft spots. You'll need about 2 pounds of gooseberries to make 4 cups of strained gooseberry juice.
Use a large pot: The gooseberries and sugar mixture will expand as it cooks, so it's important to use a large pot to prevent it from boiling over.
Stir the mixture frequently: This will help to prevent the sugar from burning and will also help the jelly to set properly.
Be patient: It takes time for the jelly to set. Don't be tempted to remove it from the heat before it's ready, or it won't set properly.
Use a candy thermometer: This is the best way to ensure that the jelly has reached the proper temperature.
Store the jelly in a cool, dark place: Once the jelly has set, transfer it to jars and store it in a cool, dark place. The jelly will keep for up to a year.

Conclusion:

Gooseberry jelly is a delicious and versatile condiment that can be enjoyed on toast, scones, or even ice cream. It's also a great way to use up fresh gooseberries when they're in season. With a little patience and care, you can easily make your own gooseberry jelly at home. So next time you have a chance, give this recipe a try. You won't be disappointed!