Gooseberry Bergamot Jelly Recipe




Gooseberry Bergamot Jelly Ingredients

4 qt fresh gooseberries
3 heaping handfuls of chopped
1 cup chopped bergamot leaves, tightly pa, cked
12 oz white sugar per pint juice

A Recipe for
Gooseberry Bergamot Jelly

 

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This is a recipe for Gooseberry Bergamot Jelly from the recipe cookbook of Recipes-to-go (Fruit)


This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

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Gooseberry Bergamot Jelly recipe - a tasty recipe for you to add to your collection!

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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.

Edward Abbey



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Gooseberry Bergamot Jelly

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.







Gooseberry Bergamot Jelly 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.

This is my own tried and true recipe, so please enjoy it.
John Hartman
Indianapolis, IN
The Ordovician Ooze BBS
1:231/230 (Sysop)
hartman@indy.net
mensa-1.juno.com

Serves: 8

 

 

 

 

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Gooseberry Bergamot Jelly Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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