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Ingredientes
- 4 quart fresh gooseberries
- 3 x heaping handfuls of minced
- 1 c. minced bergamot leaves, tightly pa, cked
- 12 ounce white sugar per pint juice
Direcciones
- Wash and sort gooseberries. Place in a large enamelled pot and crush berries. Add in minced bergamot leaves. Add in sufficient water to cover and simmer till soft, then pour into a clean jelly bag. Let drip overnight.
- Measure the juice and add in the sugar. Stir over a low heat to dissolve the sugar, then bring to a rolling boil. Boil till jelly sheets on a spoon. Skim if a skin forms on the surface. Pour into warm 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 8 servings | |
| Calories 132 | |
| Calories from Fat 15 | 11% |
| Total Fat 1.74g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 594mg | 17% |
| Total Carbs 30.54g | 8% |
| Dietary Fiber 12.9g | 43% |
| Sugars 0.0g | 0% |
| Protein 2.64g | 4% |
