Home - By Category - Recipe - Jellies Page 1 | Fruits Page 5 | Salt-free Page 1

Gooseberry Bergamot Jelly

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GOOSEBERRY BERGAMOT JELLY
 Categories: Jellies, Fruits, Salt-free
      Yield: 8 Half pints
 
      4 qt Fresh gooseberries
      3    Heaping handfuls of chopped
      1 c  Chopped bergamot leaves,
           -tightly packed
     12 oz White sugar per pint juice
 
  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
 
MMMMM

Display Recipe for Import.