Gooseberry Jelly (Sure-Jell)

1. 1

   Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.

2. 2

   Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.

3. 3

   Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.

4. 4

   Stire pectin into juice in saucepot. Add butter to reduce foaming.

5. 5

   Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

6. 6

   Stir in sugar.

7. 7

   Return to full rolling boil and boil exactly 1 min., stirring constantly.

8. 8

   Remove from heat. Skim off any foam with metal spoon.

9. 9

   Ladle immediately into prepared jars, filling to within 1/8 inch of tops.

10. 10

    Wipe jar rims and threads; cover with two-piece lids. Screw bands tightly.

11. 11

    Process in a boiling water bath for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.