Jelly

Gooseberry Jelly

Gooseberry Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

 

Yield: 4 to 5 cups

Ingredients

4 cups gooseberry juice (requires 3 ¼ lbs ripe gooseberries)
4 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
4 teaspoons Pomona’s pectin powder

Before You Begin

Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

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Directions

1) Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2) Thoroughly mash or grind gooseberries. Put in a saucepan with ¾ cup water. Bring to a boil then reduce heat and simmer covered for 10 minutes. Pour simmered fruit into a jelly bag and let drip into bowl until dripping stops. Squeeze gently.

3) Measure juice into saucepan.

4) Add calcium water and mix well.

5) Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6) Bring juice mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

7) Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

 

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