Gooseberry Bergamot Jelly Recipe

Name: Gooseberry Bergamot Jelly
Ingredients: 4 quart fresh gooseberries; 3 x heaping handfuls of minced; 1 c. minced bergamot leaves, tightly pa, cked; 12 ounce white sugar per pint juice

by Global Cookbook

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Servings: 8

Ingredients

Cost per serving $5.65 view details

4 quart fresh gooseberries
3 x heaping handfuls of minced
1 c. minced bergamot leaves, tightly pa, cked
12 ounce white sugar per pint juice

Directions

Wash and sort gooseberries. Place in a large enamelled pot and crush berries. Add in minced bergamot leaves. Add in sufficient water to cover and simmer till soft, then pour into a clean jelly bag. Let drip overnight.
Measure the juice and add in the sugar. Stir over a low heat to dissolve the sugar, then bring to a rolling boil. Boil till jelly sheets on a spoon. Skim if a skin forms on the surface. Pour into warm 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.

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Amount Per Serving	%DV
Serving Size 300g
Recipe makes 8 servings
Calories 132
Calories from Fat 15	11%
Total Fat 1.74g	2%
Saturated Fat 0.12g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Potassium 594mg	17%
Total Carbs 30.54g	8%
Dietary Fiber 12.9g	43%
Sugars 0.0g	0%
Protein 2.64g	4%

Gooseberry Bergamot Jelly Recipe

Ingredients