Black Currant Gooseberry Jelly

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Tested Till Perfect

Jostaberries are a gooseberry-black currant hybrid originating in Europe but now grown in western Canada. In order to duplicate their intense flavour and deep colour, we use the original berries.

Servings: 5 cups (1.25 L)

Ingredients:

Nutritional Info
Per 1 tbsp (15 mL): about -
cal 28
pro 0 g
total fat 0 g
sat. fat 0 g
carb 7 g
fibre 0 g
chol 0 mg
sodium 0 mg
% RDI: -
iron 1%
vit C 7%

Preparation:

In large Dutch oven and using potato masher, mash currants and gooseberries. Add water and bring to boil, stirring occasionally; reduce heat, cover and simmer until berries are tender, about 10 minutes.

Wet jelly bag and wring out; suspend on frame over large measuring cup or bowl. Fill with berry mixture and juices; let drip, pressing bag lightly, until juice measures 3 cups (750 mL), about 2 hours.

In large clean pot, bring juice and pectin to boil, stirring. Stir in sugar; bring to full rolling boil, stirring with wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off any foam.

Pour into five 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.



Source

Canadian Living Magazine: August 2004




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