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Gooseberry Jelly

Gooseberry Jelly, this jelly is sweet and sour but delicious for crackers or fresh bread.

By Bonita Hussey

5.06 ratings
Prep
30 min
Cook
30 min
Makes
8 small jars
Serves
Family
Jump to recipe Watch me make it
Traditional Newfoundland Gooseberry Jelly

About this recipe

gooseberry jelly
Freshly picked gooseberries picked on beautiful Bell Island, Newfoundland.

Like most jams and jellies all you need is sugar and the berries, but whats so lovely about making any jam or jellies you can infuse flavours to build more delicious taste.

I spoke about this in my video if you wish to build on flavours you can do that while you are boiling the berries and after all the berries are stewed. Then you can remove all the berries and anything else you wish to add into a cheese cloth to discard. 

Traditional Newfoundland Blueberry Jam
Blueberry Jam and freshly picked blueberries

I WILL ALSO SHARE WITH YOU A LINK TO MY COOKBOOK THATS AVAILABLE ON AMAZON. https://www.bonitaskitchen.com/cookbook

cookbook
I love my jams, Rhubarb and Strawberry Jam, and Blueberry Jam is only a couple of jams I have available on my website.

Please continue on to my recipe for gooseberry jelly.

Traditional Newfoundland Gooseberry Jelly
 Gooseberry Jelly, this jelly is sweet and sour but delicious for crackers or fresh bread.

I believe it’s very important to use all the things mother nature got to give us!

Berries of any type is one we are talking about today!

I have a spread of pictures here and also a video for you to watch enjoy. This will give you a better idea on how you will make gooseberry jelly and what you can use it on.

My favourite is homemade bread toasted with gooseberry jelly all over it, 🙂 but I also love having savoury crackers with this delicious sweet and sour gooseberry jelly over the top.

gooseberries
Freshly picked gooseberries from Bell Island Newfoundland

First off you need fresh or frozen gooseberries to make these delicious bottles of gooseberry jelly.

gooseberry jelly
Gooseberry Jelly is a bright red colour and a sweet and sour jelly.

Prep work to making gooseberry jelly is a little work, you will need gooseberries fresh or frozen. Then you need to clean and remove any berries that are unsound, meaning raw or spoiled.

Put them in a boiler and cover with water just over the berries, start the boil on a medium to heat until the berries are stewed. Then turn heat down to simmer and mash the berries to recess anymore juice and pectin from the berries. I hope you take the time to review all the steps before you make these delicious jellies, then you will be more in formed and it will make your job easier.

gooseberry jelly
Using cheese cloth or a jelly bag to strain the gooseberries to get all the juice and pectin.

See how easy it looks and you to can make lovely jellies and jams by following these simple steps.

gooseberry jelly
Gooseberries picked on Bell Island Newfoundland and a delicious batch of gooseberry jelly made form them.

Just look!

Let the party begin we are all ready with our gooseberry jelly and fresh bread, now this is what its all about.

Thank you so much for taking the time to visit our website and look at this video for TRADITIONAL NEWFOUNDLAND GOOSEBERRY JELLY, please leave me a message before you go we would love to here from you.

” From our kitchen to yours have a wonderful day…..

bonita
Thank you from Bonita’s kitchen and RMHussey Productions.

The recipeGooseberry Jelly

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Ingredients Tick them off

Method Tap a step to keep your place

  1. -Wash gooseberries and remove any unsound berries, but don’t remove top or tail on berry.

  2. -You will need a large boiler, pour gooseberries in and top with water a  little over berries.

  3. -Let boil on medium to high heat until gooseberries are stewed and pulpy, turn heat to low and simmer for 10 minutes.

  4. -In a large bowl with strainer add three layers of cheese cloth or jelly bag, then pour all gooseberries and juice in to bag and tie together.

  5. -Let gooseberries drain overnight to release all juice and pectin, put cheesecloth in strainer to keep up  from liquid.

  6. -You will need a large saucepan, measure juice and add to pan, to every one cup of juice you will add one cup of granulated sugar.

  7. -Before adding sugar warm in the oven for 20 minutes on 170Âş then start the boil on your juice and add sugar.

  8. -Bring to a boil and boil rapidly until jelly sets when tested.

  9. -Bottle jelly, following proper sterilization processors.

  10. Testing Juice:

  11. -You will need a small bowl and put in the fridge to cool, maybe over night.

  12. -Spoon up some gooseberry juice and put the spoon in the bowl and let set.

  13. -If the juice turns to a soft jelly you know the juice with set in jars.

Sterilization

  1. Start by getting a large boiler and filling in about quarter full of water.

  2. Then starting the water to a boil and placing your Mason jars inside then cover.

  3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.

Canning Procedures

  1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.

  2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.

  3. Clean around the top of your bottles removing any food of rims.

  4. Then place caps and lids on your jars and tighten.

  5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.

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Gooseberry Jelly

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    18 messages

    I answered 7 of them myself.

    1. Julianne Vaughn

      Hi there. I tried this recipe with fresh Sierra Goose berries (the spiky ones), hoping it will work on that variety. I am new to making jelly. I have made other batches with pectin, but wanted to try yours (no pectin). I’m not sure where I went wrong. When I tested the juice / sugar mixture, it was more of a very thick syrup and solidified quickly, almost gooey. I tried adding water and bringing back to a boil, tested again and it’s still quite thick rather than jelly like. Is there a way to fix or do I now have a yummy syrup for pancakes? 🙂

      Reply
      1. Bonita

        Hi Julianne and thank you for letting me know you made our recipe for gooseberry jelly. Sorry It didn’t work out for you and it can be recooked and let it condense more to a jelly. Sometimes doing that can cost it to go rubbery but I have done it with other berries and it worked great. You also can try adding more sugar to help turn it to a jelly. If you have a candy thermometer and only cook it to 220Âşf above the boiling point. I hope this helps and all the best. Bonita

        Reply
    2. Chris

      and so happy that i found this recipe …the only one i use since i found the recipe…just subcribed to your emails and i shared it on FB THANKS SO MUCH FOR SHARING …

      Reply
      1. Bonita

        You are very welcome Chris and thank you for stopping by and sharing our recipe to your FB page. Welcome to our website and thank you for subscribing to our email list. 🙂 Enjoy Bonita

        Reply
    3. Laura Randell

      good Morning….I need help please.I made the jam yesterday and it did not set up at all. It is just liquid.Is there anything I can do to revive it? TIA

      Reply
      1. Bonita

        Hi Laura, Thank you for making our recipe and I’m sorry you are having trouble getting it to jell. Pour all of the liquid back into your boiler and start the boil again. Let it come to a rolling boil were you will see foam bubbling from the sides and scoop that off. Continue letting it boil to remove the vapour “water” that is in it….this is stopping it from jelling.
        Do this for ten minutes or so and check the liquid by using a cold plate and pouring a spoonful of the juice on it and see if it runs or stays in place.
        Do this make any sense to you I will also share my blueberry jelly recipe to see if that one can help you finish your jelly.
        https://youtu.be/H8tdD0yjXq4?si=QKq_Q491WeqhdTYh
        Please follow up!!
        Bonita

        Reply
        1. Laura Randell

          Good Morning Bonita
          I have re boiled my jelly and it jelled a little but still not enough for me. I did a rapid boil for about 15 minutes. Is there anything else that I can do with it.
          TIA
          Laura

          Reply
    4. Linda McTaggart

      Can gooseberries be canned in juice form?

      Reply
      1. Bonita

        Hi Linda, Thank you for your message and for stopping by. I’m sure you can put the berries in a mason jar of water and keep in your fridge. But I’m not sure if they will stay in the jar outside of the fridge. I haven’t try that before, I’ve only froze the berries and removed them when I was ready to make my jelly. I hope this helps and enjoy!!! Bonita

        Reply
    5. Chris

      THE GREEN GOOSEBERRY JAM WAS A FAVE OF MY DAD’S AS WELL … I PREFER A FEW RIPE ONES AND I LOVE THE PINKISH COLOUR GREATRECIPE …IT WORKED …SO THANKS SO MUCH FOR SHARING …AND I SHARED THE RECIPE TOO …WISH I COULD POST A PIC FOR YOU…SO BEAUTIFUL AND YUMMY

      Reply
      1. Bonita

        Hi Chris, Thank you so much for shopping by and sharing your story with us, I’m so glad you enjoyed our recipe and it worked out well for you. If you wish you can email me a picture of your gooseberry jam, [email protected] or visit our Facebook page @bonitaskitchen. This jam is one of my favourites and I do love the colour as well, thank you one again.
        We post a NEW recipe and video every Sunday and we have lots of jams and jelly recipes available.
        Enjoy 🙂 Bonita

        Reply
    6. Linda

      do the berries need to be ripe (red)? My niece gave me two quarts, but she insisted they should be picked when they were green and that is how she gave them to me. Some have ripened before I found you, but more are green. What should I do with them?

      Reply
      1. Bonita

        Hi Linda, Thank you for your message and for stopping by, if they are fully ripe is ok and having some green ones is ok as well. I’m sure having them fully ride would have more pectin and you would get more juice. Letting the green goose berries ripe in a cardboard box in the sun for a few days would work too. Sorry I’m just getting to your message and enjoy. 🙂 Bonita

        Reply
    7. Wilf Bentley

      I have a lot of gooseberries growing in my yard. I think I will try this, once the berries have reddened. I have made gooseberry jam from green berried before (it was my Dad’s favourite).

      Reply
      1. Bonita

        That is wonderful and I sure your jam taste amazing, gooseberries are a nice berry and rear berry. This was picked from my aunts garden and I froze some for later use. Have a lovely day and thank you for enjoying our channel. 🙂 Bonita

        Reply
      2. Elizabeth Price

        My gooseberries have just come in this year. And I’m very anxious to get my jelly finished. Out of all of the recipes that I’ve read online I love yours the best. Here’s hoping I do your recipe Justice.

        Reply
        1. Bonita

          Hi Elizabeth: Thank you for your message and for stopping by, I’m so glad you stopped by. This is a lovely recipe and the jelly is so tasty, my aunt clara picks her gooseberries each year for me to make this jelly. Enjoy and have a lovely evening… 🙂 Bonita

          Reply
      3. Chris

        THE GREEN GOOSEBERRY JAM WAS A FAVE OF MY DAD’S AS WELL … I PREFER A FEW RIPE ONES AND I LOVE THE PINKISH COLOUR

        Reply

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