Gooseberry and Raspberry Jelly
Ingredients:
900g / 2lb ripe gooseberries
675g / 1 1/2 lb raspberries
1.4kg / 3 lb warmed sugar with pectin
Method:
1.Cook the fruit in a thick bottomed baking tray in the oven at its lowest temperature until soft.
2. Push the fruit through a sieve with a wooden spoon pressing down on the skin to get as much extract as possible.
3.Put the extract in a pan, weigh it , add equal measures of sugar with pectin.
4.Heat the mix gently until the sugar has fully dissolved then boil hard at a higher heat for about 4 mins, until setting point is reached. ( most jellies set at 105C/ 221F try the saucer test: drop a little jelly on to a cold saucer, push it a little with a teaspoon, if it crinkles, setting point has been reached)
5 Take off the heat and skim any scum from the surface with a slotted spoon. Leave to stand for 15 -20 mins.
6.Pour into clean, dry jars, cover, seal and leave overnight. Store in a dark place.
|
