Gooseberry Or Currant Jelly

Let's Cook

1. Step 1.

   Wash and drain, then thoroughly crush in a large heavy saucepan: 3 pounds gooseberries or currants (about 3 ¾ pounds with stems attached); 1 cup water

2. Step 2.

   Cover and bring to a boil, then reduce the heat to low and simmer for 10 minutes, mashing frequently. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 3 sterilized hot half-pint jars.

3. Step 3.

   Measure the strained juice, transfer to a large saucepan, and add: ¾ to 1 cup sugar for every 1 cup juice

4. Step 4.

   Boil rapidly, stirring constantly, until the mixture reaches the jelling point. Remove the jelly from the heat and skim off any foam. Pour into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.