Gooseberry Bergamot Jelly



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Gooseberry Bergamot Jelly

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.

Ingredients:

4 qt Fresh gooseberries
3 Heaping handfuls of chopped
1 c Chopped bergamot leaves,
-tightly packed
12 oz White sugar per pint juice

Serves:

8 Half pints 		 
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