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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Gooseberry Jelly Made From Wild Fruit

Fruits

Gooseberry Jelly Made From Wild Fruit

By Isabel D. Wolf and William Schafer

Revised 2011 by LouAnn Jopp, Extension Educator — Food Safety.

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.

  1. Wash the fruit in cool running water.
  2. Crush the gooseberries and add 1/4 cup water for each pound of fruit.
  3. Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 5-10 minutes.
  4. 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 jars to 1/4 inch of top and seal with two-piece canning lids.* Process in a boiling water bath for 6 minutes (10 minutes for cold, unsterile jars).

* The use of paraffin is no longer recommended. Minnesota Extension advises the use of two-piece lids.

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