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Elderflower compliments the taste of gooseberries very well, but sage or mint may be used as an alternative. Makes 3 to 4 lbs. of jelly.
Ingredients
4 lbs. gooseberries, washed
Granulated sugar, (1 lb. to every pint of juice)
Sprigs of elderflowers, sage or mint (tied in a piece of muslin)
Method
Put the gooseberries into a large, thick based pan with just enough water to cover them.
Simmer until the fruit is very soft.
Strain through a jelly bag (it is best to leave it dripping overnight).
Do not squeeze the bag or a cloudy jelly will result.
Measure the juice and return to the pan with 1lb. sugar for every pint of liquid.
Stir over a low heat until the sugar is dissolved, put a muslin bag containing the elderflowers etc. into the liquid and boil rapidly until setting point is reached.
Test by putting a little on a cold plate, leave to cool and if the surface wrinkles when a finger is pushed across it, the jelly is ready.
Remove the muslin bag, skim off any scum, pot into clean, warm jars and cover.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.