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Gooseberry and Thyme Jelly
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Gooseberry and Thyme Jelly
This is good with lamb and pork, as well as with duck and pork terrines.
- Preparation time: 780 minutes
- Cooking time: 25 minutes
-
Total time:
13 hours 25 minutes
Makes: about 1 litre
Ingredients
- 1.8kg gooseberries, washed
- 1kg granulated sugar
- 3 thyme sprigs, plus extra to decorate
Method
- Put the fruit in a large pan and cover with water. Bring to the boil; simmer for about 1 hour, until the fruit is soft. Stir every so often to stop it sticking to the bottom of the pan. Cool a little.
- Spoon the fruit into a jelly bag and suspend it over a large bowl. Leave the juice to drip for at least 12 hours. Don’t press the fruit or squeeze the bag – you’ll get a cloudy liquid. Throw away the pulp and measure the collected liquid; put in a preserving pan with 450g sugar for every 600ml liquid.
- Heat gently, stirring occasionally to help the sugar dissolve; add the thyme. Boil for 15–25 minutes until the setting point is reached (this is when the liquid is 105°C or when a few drops placed on a chilled saucer form a skin that wrinkles when gently pushed). Remove any scum and the thyme. Pot in sterilised jars, adding a few sprigs of fresh thyme to each one. Cover with wax discs and add screw-on tops. It will keep for 3 months.
Comments
Nutritional Info
Typical values per serving:
| Energy |
225.936kJ 54.0kcal |
|---|---|
| Fat | 0.1g |
| Sugars | 13.9g |
| Salt | trace |
This recipe was first published in August 2008.
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