Gooseberry and Mint Jelly


2 lb (900 g) Barely ripe green gooseberries (over ripe produce too much water and the taste is not so good)

Large Handful of washed garden mint

Granulated sugar (Approximately 2Lb (900 g)


Gooseberry and Mint Jelly – METHOD

  1. Wash and drain the gooseberries and place into the pan with mint and 5fl oz (150 ml) water. (No need to top and tail fruit)
  2. Slowly bring up to simmering point and simmer very gently until the fruit is tender and juice is extracted. Stir occasionally to prevent sticking.
  3. Leave to cool
  4. Place the mixture into a jelly bag, suspend the bag over a large bowl and strain for several hours, Preferably overnight. Do not be tempted to squeeze the bag as this will cloud the jelly.
  5. Place a couple of small plates or saucers in the fridge ready for testing the jelly set.
  6. Measure the juice.
  7. Allow between 12 to 16ozs per pint of juice. If you like a sweeter jelly use 16ozs.
  8. Add the sugar and stir well over a gentle heat. Keeping the heat low, wait for the sugar to dissolve completely. Do not be tempted to boil before the sugar is dissolved as it could cause crystallization. Testing the liquid with a wooden spoon to make sure that there are no little granules of sugar left.
  9. Turn the heat up to its very highest setting and let the preserve boil rapidly for 8 minutes, then take it off the heat to test for a set.
  10. Spoon a little of the preserve on to one of the cold saucers from the fridge, and let it cool back in the fridge. You can tell – when it has cooled – if you have a ‘set’ by pushing the mixture with your little finger: if it has a really crinkly skin, it is set. If it is not set, boil for 5 more minutes and repeat until the preserve is set.
  11. (Whenever I have made this jelly I have been unable to get a set before the liquid has turned a lovely pink colour. I don’t know if it is the variety of gooseberry I have but now do my first test at this stage.)
  12. When setting point is reached allow it to settle for a few minutes before pouring it into warmed sterilised jars.
  13. Seal with waxed discs, put the lids on and label when cold.


Nice with cold platters but also as an alternative to mint sauce with roast lamb

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