| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
American |
Jellies, Fruits, Salt-free |
8 |
Half pints |
INGREDIENTS
| 4 |
qt |
Fresh gooseberries |
| 3 |
|
Heaping handfuls of chopped |
| 1 |
c |
Chopped bergamot leaves, tightly packed |
| 12 |
oz |
White sugar per pint juice |
|
|
John Hartman |
|
|
Indianapolis, IN |
|
|
The Ordovician Ooze BBS |
|
|
1:231/230 (Sysop) |
|
|
hartman@indy.net |
|
|
mensa-1.juno.com |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest by "John M. Hartman" <Hartman@indy.net> on Mar
26, 1998
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””