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Recipe: Gooseberry Bergamot Jelly
Similar Categories: Gooseberry, Bergamot, Jelly
Yield: 8 Half pints
4 qt Fresh gooseberries
3 Heaping handfuls of chopped
1 c Chopped bergamot leaves,
-tightly packed
12 oz White sugar per pint juice
Wash and sort gooseberries. Place in a large enamelled pot and crush
berries. Add chopped bergamot leaves. Add enough water to cover and
simmer until soft, then pour into a clean jelly bag. Let drip
overnight.
Measure the juice and add the sugar. Stir over a low heat to
dissolve the sugar, then bring to a rolling boil. Boil until jelly
sheets on a spoon. Skim if a skin forms on the surface. Pour into
hot sterilized jars and seal.
4 qt Fresh gooseberries
3 Heaping handfuls of chopped
1 c Chopped bergamot leaves,
-tightly packed
12 oz White sugar per pint juice
Wash and sort gooseberries. Place in a large enamelled pot and crush
berries. Add chopped bergamot leaves. Add enough water to cover and
simmer until soft, then pour into a clean jelly bag. Let drip
overnight.
Measure the juice and add the sugar. Stir over a low heat to
dissolve the sugar, then bring to a rolling boil. Boil until jelly
sheets on a spoon. Skim if a skin forms on the surface. Pour into
hot sterilized jars and seal.
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