This jelly is a beautiful pink colour and goes really well on toast. And it's savoury enough to go with pork and poultry dishes. It's also delicious with gooey, soft cheeses, as the slight sharpness of the jelly cuts through the richness of the cheese.
Makes approx. 2 litres
1.3kg gooseberries, not too ripe
Sugar as required
Preheat the oven to 160C/ 325F/Gas mark 3 and get your sterilised jars and lids warming on a baking sheet or tray.
Heat the gooseberries and water in a covered pan over a medium heat for about 20 minutes until the gooseberries are completely soft and pulpy.
Strain the fruit into a scalded jelly bag or muslin-lined sieve and leave to drain overnight or for a few hours. Do not squeeze the bag or your jelly will be cloudy.
When fully drained take the juice and measure it to calculate how much sugar you need. You will need 800g (1¾lb) of sugar per 1 litre (2 US pints) of juice. Put the juice in a wide heavy-bottomed pan.
Warm the sugar in the oven for 5 minutes. Once warm, add to the juice and mix to blend. Continue to stir over a medium heat until the sugar has fully dissolved. Bring to a boil and boil rapidly, stirring occasionally until setting point has been reached (start testing after about 10 minutes). Once setting point has been reached remove from the heat, fill the jars, wipe the rims and seal with lids.
Find more great recipes in Do Preserve by the Do Book Co.