GOOSEBERRY JELLY (SURE-JELL)

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

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.

There are no comments yet!