Gooseberry Jelly (Sure-Jell)

Recipe by UnknownChef86
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 5mins
SERVES: 128
UNITS: US

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 1/2 teaspoon margarine
  • 7
    cups sugar, measured into separate bowl
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DIRECTIONS

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