Gooseberry Jelly - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Gooseberry Jelly, made with season gooseberries and they were picked on Bell Island, Newfoundland and Labrador.
See recipe below!
Our website link: https://www.bonitaskitchen.com
Our cookbooks link: https://www.bonitaskitchen.com/cookbook

Ingredients:
Gooseberries fresh or frozen
Water (TO COVER TOP OF GOOSEBERRIES).
Granulated sugar ( 1 cup to every 1 cup of juice )

Method:

Wash gooseberries and remove any unsound berries but don’t remove top or tail on berry.
You will need a large boiler, pour gooseberries in and top with water a  little over berries.
Let boil on medium to high heat until gooseberries are stewed and pulpy, turn heat to low and simmer for 10 minutes.
In a large bowl with strainer add three layers of cheese cloth or jelly bag, then pour all gooseberries and juice in to bag and tie together.
Let gooseberries drain overnight to release all juice and pectin, put cheesecloth in strainer to keep up  from liquid.
You will need a large saucepan, measure juice and add to pan, to every one cup of juice you will add one cup of granulated sugar.
Before adding sugar warm in the oven for 20 minutes on 170º then start the boil on your juice and add sugar.
Bring to a boil and boil rapidly until jelly sets when tested.
Bottle jelly, following proper sterilization processors. See link and recipe below!

Testing Juice:
-You will need a small bowl and put in the fridge to cool, maybe over night.
-Spoon up some gooseberry juice and put the spoon in the bowl and let set.
-If the juice turns to a soft jelly you know the juice with set in jars.

Sterilizing and Canning Procedures 
   • Best Canning Procedures for a SAFE and DEL...  
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.

Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.

I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.

Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!