Monday, July 15, 2013

Jammin' - Gooseberry Jelly

gooseberry jelly

This is a fantastic fruit year. It has been so wet in Ontario and I think that is just what the berries needed. I picked a ton of wild blackberries, gooseberries (wild and not) and currants.

This is the first time I have ever picked enough gooseberries to make jam. I was hoping it would turn out a cool lime green color but, gooseberries are magic and when cooked turn a beautiful pink. The wild gooseberries look pretty wicked and prick your fingers when you pick them. It is worth it though. 

wild gooseberry vs domesticated

Gooseberry Jelly:
  • gooseberries
  • water
  • sugar

Step 1: Rinse off the gooseberries and throw them in a pot. I stemmed and chopped mine. It took an eternity and I think it was unnecessary and I will never do it again.  

Step 2: Add a little bit of water to the pot with gooseberries and bring to a boil. Boil for about 10min then freak out about how brown and gross it look. Afterwards strain the baby barf looking fruit through 3-4 layers of cheese cloth.

Step 3: Add equal parts sugar to your pink liquid and boil for 20min. Pour into prepared mason jars and process.
gooseberry jelly

1 comment:

  1. My mum used to make gooseberry jam and it had all the seeds and spent gooseberry barf in it. It was still so so delicious. Yours is much prettier!



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