Best 9 Gooseberry Jelly Sure Jell Recipes

GOOSEBERRY JELLY (SURE-JELL)

Steps:

• Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
• Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
• Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
• Stire pectin into juice in saucepot. Add butter to reduce foaming.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar.
• Return to full rolling boil and boil exactly 1 min., stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.
• Process in a boiling water bath for 5 minutes.

GOOSEBERRY JAM

Steps:

• Place the gooseberries in a large pot with the water and lemon juice. Bring it to a boil, reduce to medium-high heat, and simmer for 10-15 minutes, stirring occasionally, until the gooseberries are softened. Stir in the sugar, return to a boil, and stir until dissolved. Mash the gooseberries to further break them up. Continue to boil for 25-35 minutes, stirring frequently, until the mixture reaches gel stage. This can be determined by using a thermometer (when it reaches 220 F the jam is done) or performing a gel test (see below).To perform a gel test: Place a plate in the freezer (put it in the freezer ahead of time while the jam is boiling). Remove it from the freezer, drop a spoonful of hot jam onto it, and return it to the freezer for 2 minutes. Remove the plate and use your finger to nudge the jam. If the jam wrinkles it is done. If it doesn't, return the plate to the freezer, continue boiling the jam, and test it again every few minutes.
• Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Close the jar and let cool completely before placing the jars in the fridge where the jam will keep for at least a month. Canning for long-term storage: Ladle the hot jam into hot sterilized jars leaving 1/4 inch space from the top. Wipe the rims clean with a damp cloth. Place the lids on the jars and screw shut. Process the jars in a water canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours. Transfer to a cool, dark place where the jam will keep for up to a year. This yields approximately 3 half-pint jars of jam.

SURE.JELL GOOSEBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove blossom and stem ends from fruit. Finely chop or grind berries. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL GOOSEBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush gooseberries thoroughly, one layer at a time, or grind gooseberries. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GOOSEBERRY JAM

Steps:

• Place a few small plates in the freezer. Put gooseberries and 1/4 cup water into a medium saucepan. Cover, and cook over medium heat, stirring halfway through, until berries are just beginning to soften, about 10 minutes.
• Stir in sugar, and mash berries against side of pan with the spoon. Cook, uncovered, stirring more frequently as jam thickens, until it is bubbling rapidly and the consistency of very loose jelly, about 30 minutes, skimming any foam that rises to surface. Remove from heat.
• Perform a gel test: Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done.
• Return jam to a boil before transferring to a jar. To seal and process, fill 3 hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jars neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, being sure to keep jars upright at all times; cover with water by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water for 5 minutes. Transfer to a wire rack; let cool 24 hours. Press down on each lid. If lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 1 month.

SURE.JELL BLUEBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush blueberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

GOOSEBERRY JAM

Steps:

• Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
• Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
• Process in a boiling water bath for 10 minutes.

CERTO® GOOSEBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove blossom and stem ends from gooseberries. Finely chop or grind berries. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

GOOSEBERRY JELLY RECIPE

Steps:

• First prepare the juice. Thoroughly crush, one layer at a time, or grind about 4 1/2 pounds gooseberries. Place in saucepan and add 1 cup water. Bring to a boil. Cover and simmer 10 minutes. Place in jelly cloth or bag and let drip. When dripping has almost ceased, press gently. Measure 5 1/2 cups into 6- or 8-quart saucepan. Then make the jelly. Measure sugar and set aside. Mix fruit pectin into juice in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. This recipe yields about 8 cups.