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Receta Gooseberry Bergamot Jelly
by Global Cookbook

Gooseberry Bergamot Jelly
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 8

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

  1. 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.
  2. 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.
  3. The bergamot is not the European bergamot, but rather the North American herb, Monarda didyma, and related species.
  4. This is my own tried and true recipe, so please enjoy it.