Gooseberry Jelly Made from Wild Fruit
Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. Often commercial pectin will be added to obtain this desired structure. Most fruit gives 1 to 1-1/3 cups juice per pound of fruit.
Extraction of juice from the fruit is the first step in the preparation of fruit jelly.
- Wash the fruit in cool running water.
- Crush the gooseberries and add 1/4 cup water for each pound of fruit.
- Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 5-10 minutes.
- Cool and strain through cheesecloth or a damp jelly bag.
Gooseberry Jelly Recipe
- 2 1/2 cups juice from green gooseberries
- 2 1/2 cups juice from ripe (red-purple) gooseberries
- 5 cups sugar
Measure juice, add sugar and stir well. Boil over high heat until jelly sheets from a metal spoon or to 220-222 degrees F. Remove from heat; skim off foam. Pour jelly into hot, sterilized half-pint or pint jars to 1/4 inch of top. Seal with two-piece canning lids. Process in a boiling water bath. See chart below.
* The use of paraffin is no longer recommended. Minnesota Extension advises the use of two-piece lids.
|Jar size||Elevation||Processing time|
|Half or quarter pints||0-1000 feet||5 minutes|
|Half or quarter pints||1001-2000 feet||6 minutes|
|Half or quarter pints||2001-3000 feet||7 minutes|
|Pints||0-1000 feet||10 minutes|
|Pints||1001-2000 feet||11 minutes|
|Pints||2001-3000 feet||12 minutes|
- University of Saskatchewan Extension Division
- Ingham, B. (2015). Safe Preserving: NOW jams and jellies in PINT jars. University of Wisconsin, Madison. Preserving Jams and Jellies
Revised by Suzanne Driessen 2016