Goosebery Jelly

Take some gosseberries and cook them gently or better still use a slow-cooker. When they are soft strain them through a jelly bag or cloth. If you leave the fruit to drip you will get a clear liquid, if you squeeze the pulp you will get more juice but it probably won’t be clear. You choose!

For each pint of liquid you need 1lb of sugar. Dissolve the sugar in the juice then turn up the heat and boil until it reaches the jam setting on a sugar thermometer or put drips of the liquid onto a cold plate when it seems set pour into sterilised jars and seal.

It is really good with cooked meat and vegetable dishes as well as used as a jelly on toast or cakes!

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