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

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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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Trim all visible fat before you cook, this can lower fat by as much as 50%.




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Gooseberry Bergamot Jelly

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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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