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
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
This Recipe for Gooseberry Bergamot Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.
What garlic is to food, insanity is to art. |
| Anonymous |
If you enjoy this Gooseberry Bergamot Jelly Recipe - you should enjoy the recipe collections you can find on the websites below:
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This is a recipe for Gooseberry Bergamot Jelly from the recipe cookbook of Recipes-to-go (Fruit)
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
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
Gooseberry Bergamot Jelly Recipe brought to you by Recipes To-Go