Recipe: Sure Jell Gooseberry Jelly and Alaska U Gooseberry Jelly

SURE.JELL GOOSEBERRY JELLY

5 1/2 cups prepared juice (buy about 4 1/2 lb. fully ripe gooseberries)
1 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Crush gooseberries thoroughly, one layer at a time, or grind gooseberries. Place in saucepan; add 1 cup water. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.

Measure exactly 5 1/2 cups juice into 6- or 8-quart saucepot. Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1- to 2-inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 minutes.

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

TIP: HOW TO MEASURE PRECISELY
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

ALTITUDE CHART
At altitudes above 1,000 feet, increase processing time as indicated.

1,001 to 3,000 feet - increase processing time by 5 minutes;

3,001 to 6,000 feet - increase processing time by 10 minutes;

6,001 to 8,000 feet - increase processing time by 15 minutes;

8,001 to 10,000 feet - increase processing time by 20 minutes.

Makes about 8 (1 cup) jars or 128 servings, 1 Tbsp. each
Source: kraftfoods.com

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GOOSEBERRY JELLY

5 1/2 cups prepared juice (about 8 cups fully ripe goose berries and 1 cup water)
7 cups sugar
1 (1 3/4 ounce) package powdered fruit pectin

Prepare the juice by thoroughly crushing, one layer at a time, or grinding about 8 cups gooseberries. Place in saucepan; add the 1 cup water. Bring to a boil, cover and simmer 10 minutes. Place in jelly bag and let drip.

Measure sugar and set aside.

Measure 5 1/2 cups juice into 6- or 8-quart saucepan. Mix fruit pectin into juice in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam.

Ladle quickly into hot sterilized jars, filling to within 1/4-inch of tops. Wipe jar rims and cover with prepared two-piece lids. Screw bands tightly. Process 5 minutes in a boiling water bath.

Makes about 8 cups
Source: Cooperative Extension Service, University of Alaska, Fairbanks, June 2013