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Black Currant Gooseberry Jelly
3 cups stemmed black currants
3 cups gooseberries, topped & tailed
1 1/2 cups water
1 pkg (57 g) fruit pectin crystals
4 cups granulated sugar
Make fruit "mash"
- In large stainless steel pot, mash fruit with
potato masher
- add water & bring to boil, stir occasionally
- reduce heat, simmer till berries tender - about 10
minutes
Separate juice from pulp
- use jelly apparatus set out over a bowl to catch
juice
- spoon mixture in, roll wooden pestle till pulp
appears dry, juice drains into bowl below
- discard pulp, repeat till all "mash" done
Make Jelly
- bring juice and pectin to boil, stir
- add sugar, bring to full rolling boil, stir with
wooden spoon
- boil vigorously for about 1 minute
- remove from heat
- skim off any foam
Boiling Canning Method
- pour into hot, clean canning jars - 1 cup (250 mL)
or 2 cup (500 mL size)
- leave about 1/4 inch headspace
- cover with lids that have been boiled and are
still warm
- screw on bands fingertip tight
- place in canner, water just covering lids
- boil in boiling water for 10 minutes
- remove and let cool on counter
"Dry" Canning Method
- pour immediately into hot, clean, sterilized
canning jars - 1 cup (250 mL) or 2 cup (500 mL size)
- leave about 1/4 inch headspace
- cover with lids that have been boiled (sterilized)
and are still warm
- screw on bands fingertip tight
- Let stand at room temperature until set
Absolutely awesome!!!!!!
NB: 10 c sugar = 2 kg bag of sugar
SOURCE: The Canadian Living Test Kitchen |