Gooseberry Jelly Recipe
Ingredients:
- 4 lbs (1.8 kg) gooseberries
- 2 pints (1.125 litres) water
- 1 lb (450 g) sugar per pint of juice obtained.
Method:
- Wash and drain the gooseberries.
- Pick over to remove any unsound fruit but do not top and tail.
- Put into a pan with the water and stew until the fruit is soft and pulpy.
- Test for pectin.
- Turn into a jelly bag and leave overnight to strain.
- Measure the juice and heat in a pan.
- Add lb (450 g) warmed sugar to each pint of juice, stirring untill all the sugar has dissolved.
- Bring to th boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.
Jam Making Help & Advice
These articles will get you started and explain the finer ponts of making your own jams and jellies:
- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
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Filed under All Recipes, Fruit, Gooseberries, Jellies, Val's Preserves, Vegetarian Recipes by 
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Comments on Gooseberry Jelly Recipe
Linda James @ 2:11 pm
Can anyone help? Went to make gooseberry jelly last night and had 5.5 pounds of gooseberries so I added an extra half pint of water to the 1.5 litres recommended. It didn't reach setting point probably because there was too much water. I strained it through a jelly bag, and rather carry the recipe through and waste 2lbs preserving sugar I need to know…. can I rescue it?
angela @ 1:55 pm
have you tried getting a bottle of pectin, have seen them in Sainsburys and Asda as it may also be low in pectin
angela @ 1:58 pm
also you could try reducung the juice in a pan to about half the volume and testing for the pectin level before adding the sugar
Judith Tooker @ 2:15 pm
@angela:
on the certo recipe from the box make it like crabapple/ apple jelly. I do & works fine