Gooseberry bergamot jelly
8 Half pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Fresh gooseberries |
| 3 | Heaping handfuls of chopped | |
| 1 | cup | Chopped bergamot leaves, tightly packed |
| 12 | ounces | White sugar per pint juice |
| John Hartman | ||
| Indianapolis, IN | ||
| The Ordovician Ooze BBS | ||
| 1:231/230 (Sysop) | ||
| hartman@indy.net | ||
| mensa-1.juno.com | ||
Directions
Wash and sort gooseberries. Place in a large enamelled pot and crush berries. Add chopped bergamot leaves. Add enough water to cover and simmer until soft, then pour into a clean jelly bag. Let drip overnight.
Measure the juice and add the sugar. Stir over a low heat to dissolve the sugar, then bring to a rolling boil. Boil until jelly sheets on a spoon. Skim if a skin forms on the surface. Pour into hot sterilized jars and seal.
The bergamot is not the European bergamot, but rather the North American herb, Monarda didyma, and related species.
This is my own tried and true recipe, so please enjoy it.