Gooseberry Mint Jelly recipe
information
Serve with hot or cold lamb. Note: This is not a clear jelly. Frozen gooseberries may be used.
ingredients
1 kg (2 lb) green gooseberries warmed
sugar
12 mint sprigs
sugar
12 mint sprigs
method
1. There is no need to top and tail the gooseberries.
2. Put them in a preserving pan with water to cover and simmer until pulpy.
3. Strain through a jelly bag, then measure the liquid: to each 600 ml (1 pint) add 450 g (l lb) sugar.
4. Stir to dissolve the sugar, then add the mint, tied in a bundle, and boil until setting point is reached.
5. Remove the mint and pot as usual.
2. Put them in a preserving pan with water to cover and simmer until pulpy.
3. Strain through a jelly bag, then measure the liquid: to each 600 ml (1 pint) add 450 g (l lb) sugar.
4. Stir to dissolve the sugar, then add the mint, tied in a bundle, and boil until setting point is reached.
5. Remove the mint and pot as usual.
serving amount
makes about 450 g (l lb)
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
