Black Currant Gooseberry Jelly
This recipe makes 5 1 tbsp servings
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 |
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.
Ingredients
- 3 cups stemmed black currants
- 3 cups (750 ml) gooseberries, topped and tailed
- 1-1/2 cups water
- 1 pkg (57 g) fruit pectin crystals
- 4 cups (1 L) granulated sugar
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
- Keywords : Condiments/sauces; Breakfast; Lactose-free; Low sodium; Peanut-free; Reduced fat; Vegan; Vegetarian; Canadian; Canning/Pickling/Preserving;
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