Total Time
3hrs 5mins
Prep 45 mins
Cook 2 hrs 20 mins

This is a Sure-Jell recipe, posted by request.

Ingredients Nutrition

  • 4 12 lbs fully ripe gooseberries, to make 5 1/2 cups gooseberry juice
  • 1 cup water
  • 1 (1 3/4 ounce) box pectin (Sure-Jell)
  • 12 teaspoon butter or 12 teaspoon margarine
  • 7 cups sugar, measured into separate bowl

Directions

  1. 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.
  2. 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.
  3. Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
  4. Stire pectin into juice in saucepot. Add butter to reduce foaming.
  5. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  6. Stir in sugar.
  7. Return to full rolling boil and boil exactly 1 min., stirring constantly.
  8. Remove from heat. Skim off any foam with metal spoon.
  9. Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
  10. Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
  11. Process in a boiling water bath for 5 minutes.
Most Helpful

5 5

I only had 1 lb of wild berries, so I was worried that cutting the portions of the ingredients would cause it to not set, but the little bit of extra sugar apparently did the trick. It came out with a wonderful flavor, with just a hint of tartness. Great recipe!