Best Surejell Gooseberry Jelly Recipes

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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

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

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.

GOOSEBERRY JAM



Gooseberry Jam image

This is a jam recipe was given to me by my mother in law. She made it every year and would send us a pint because we could not get gooseberries where we lived.

Provided by SWIZZLESTICKS

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 80

Number Of Ingredients 3

2 quarts fresh gooseberries
6 cups white sugar
½ (6 fluid ounce) container liquid pectin

Steps:

  • Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
  • Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
  • Process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 64.8 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 15 g

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