Gooseberry Jelly Recipe

Ingredients:

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.
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