Tested till perfect Black Currant Gooseberry Jelly

Black Currant Gooseberry Jelly

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2004

Recipe4 out of 5 based on 6 ratings.
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  • Portion size 5 cups (1.25 L)


  • 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
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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.

Nutritional Information Per 1 tbsp (15 mL): about

cal 28 pro 0g total fat 0g sat. fat 0g
carb 7g fibre 0g chol 0mg sodium 0mg

% RDI:

iron 1 vit C 7
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