Gooseberry Jelly

This smelled really good while I was making it. I hope it tastes as good as it smelled. I'll find out as soon as it sets up. Here's the recipe:

-4 1/2 lbs. fully ripe gooseberries, to make 5 1/2 C. gooseberry juice (I use some green and some red. It makes for a nice red jelly)

-1 C. water

-1 (1 3/4 oz.) box pectin (Sure-Jell)

-1/2 tsp. butter

-7 C. sugar, measured into a separate bowl

Get your water going. Boil 8 half-pint jars and bands for 10 minutes to sterilize. Put a little of the hot water in a bowl and put the lids in it for at least 2 minutes.

Crush gooseberries thoroughly, one layer at a time with a potato masher, or grind them. Place them in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

This is what it looks like all crushed.

Place 3 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 C. juice into 6- or 8- qt. saucepan.

Stir pectin into juice in saucepan. Add butter to reduce foaming.

Bring mixture to full rolling boil (a boil that doesn't stop boiling when stirred) on high heat, stirring constantly.

Stir in sugar.

Return to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat. Skim off any foam with a metal spoon.

Ladle immediately into prepared jars with a ladle and a funnel, filling to within 1/8 inch of tops.

Wipe jar rims and threads; cover with 2-piece lids. Screw bands tightly.

Process in a boiling water bath for 5 minutes. Make sure the water is boiling before you start timing.

Remove from water and let cool completely on a wire rack. Make sure the tops have all popped when they are cool and if one is not, use that one as soon as they have set up.

Look at that pretty red jelly!
Keeping Things Fun!

Jess