Gooseberry Jelly

Here is a delicious little seasonal recipe, to enjoy immediately or to keep in jars, which will be perfect for your breakfasts or snacks.

  • Units: 4
  • Preparation: 5 mins
  • Cooking: 25 mins
  • Category: Sauces | Sweet sauces | Jam
  • Cuisine: French


sugar for jam1kg

Preparation of the recipe: gooseberry jelly

  1. Destem, wash and drain the currants.
  2. Put them in a saucepan and heat them over low heat in a saucepan for 10 minutes.
  3. Pour the currants and juice through a sieve and squeeze the fruit with the back of a spoon. Collect the juice.
  4. Add the sugar (one kilo of sugar per kg of juice obtained) in order to obtain a jam that sets quickly.
  5. Cut the lemon and squeeze the juice.
  6. Bring the redcurrant juice, lemon juice and sugar to a boil in a saucepan. Boil for a few minutes. Dip a spoon into the juice and check that it stays set. If so, the cooking is perfect.
  7. Scald the jam jars, pour the gooseberry jelly into them, close the lids and turn the jars upside down until cool. Enjoy or keep in a cool place away from light.

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