Black Currant Gooseberry Jelly

Author: Canadian Living

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.

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 3 cups stemmed black currants
  • 3 cups (750 ml) gooseberries topped and tailed
  • 1 1/2 cup water
  • 1 pkg (57 g) fruit pectin crystals
  • 4 cups (1 l) granulated sugar

Method

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 facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 28.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Black Currant Gooseberry Jelly

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