Gooseberry Jelly Sure Jell
Capture the bright, tangy essence of summer with this Gooseberry Jelly Sure Jell recipe, a delightful homemade preserve that’s as versatile as it is delicious. Made with fresh gooseberries, this jelly bursts with tart-sweet flavors that pair perfectly with buttery toast, scones, or even a savory charcuterie board. Using Sure Jell fruit pectin ensures a perfectly set texture, while the easy step-by-step process guarantees success for home canning enthusiasts. With just four simple ingredients—gooseberries, water, sugar, and Sure Jell—you’ll create a vibrant, jewel-toned jelly that’s perfect for gifting or stocking your pantry. Whether you’re a seasoned preserver or a beginner, this gooseberry jelly recipe is a must-try for capturing a taste of nostalgia in a jar.
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Recipe Information
Ingredients
- 4 cups Fresh gooseberries
- 1 cup Water
- 5.5 cups Sugar
- 1 box Sure Jell fruit pectin
Instructions
Wash the gooseberries thoroughly and remove stems and any dried flower remnants.
In a large pot, combine the washed gooseberries and water. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium and simmer for about 10 minutes while occasionally mashing the gooseberries with a potato masher to release their juices.
Remove the pot from heat and strain the cooked mixture through a fine mesh sieve or cheesecloth into a large bowl to extract the juice. Discard the solids. You should have about 4 cups of juice; if necessary, add a bit of water to make up the difference.
Pour the gooseberry juice back into a clean pot. Stir in the Sure Jell fruit pectin and bring the mixture to a rolling boil over high heat, stirring constantly.
Add the sugar all at once and stir well to dissolve. Bring the mixture back to a rolling boil and boil for exactly 1 minute while stirring continuously.
Remove the pot from heat and skim off any foam from the surface with a spoon if needed.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean and seal with sterilized lids and bands.
Process the jars in a boiling water bath for 5 minutes to ensure proper sealing. Adjust the processing time according to your altitude if necessary.
Remove the jars from the water bath and allow them to cool on a towel-lined counter. Once cooled, check the seals by pressing down on the center of each lid; if it doesn’t pop back, the jar is sealed properly.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that fail to seal and consume within 2 weeks.
Nutrition Facts
Calories |
5131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 1270.8 g | 462% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 1260.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
