Gooseberry Jelly

·        2.5 lbs of fresh picked wild Gooseberries.  Be sure to get an even mix of ripe and unripe berries.  The unripe berries provide the natural pectin, as the ripe berries provide the color.

·        Juice of 1 small Lime

·        Amount of sugar needed equals the weight of extracted gooseberry juice

1.      Prepare a water bath canner (if canning) and jelly jars.

2.      To extract gooseberry juice, Rinse and clean picked fruit.

3.      Extract juice from gooseberries using a steam juicer for 60 mins.

4.      Measure the weight of the extracted juice place in jelly pot.

5.      Measure the same amount of sugar and add to juice.

6.      Place the sugar and gooseberry + lime juice into a jelly pot and bring them to a boil over high heat, stirring continuously to prevent scorching. Gooseberry jelly reaches its set point almost immediately after boiling, so be prepared to work quickly.

7.      Test for set on a plate that's been placed in the freezer, and/or use an instant-read thermometer. The setpoint is 220 degrees F (104 C) at sea level. For every 500 feet above sea level, the setpoint drops by 1 degree. For example, at 1000 feet in elevation, the setpoint is 218 F.  (For this batch- set occurred after 8 mins. at set temperature)

8.      Ladle the finished gooseberry jelly into jars, leaving 1/4 inch headspace and cap with 2 part lids.

9.      Process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).

10.   Remove the jars to cool on a towel on the counter. After 12-24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep on the pantry shelf for 12-18 months without losing quality. Refrigerate after opening.

*Processing time listed is for altitudes less than 1000 ft.  At altitudes above 1000 ft. or more, increase processing time 5 minutes