Black Currant Gooseberry Jelly
This recipe makes 5 1 tbsp servings
|Per 1 tbsp (15 mL): about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: 5 cups (1.25 L)
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.
- 3 cups 3cupsstemmed black currantblack currants
- 3 cups (750 ml) 3cups (750 ml)gooseberries, topped and tailed
- 1-1/2 cups 1-1/2cupswater
- 1 pkg (57 g) 1pkg (57 g)fruit pectin crystals
- 4 cups (1 L) 4cups (1 L)granulated sugar
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