MAKES ABOUT SIX 8-OUNCE JARS

INGREDIENTS

• 3 pounds gooseberries (about 6 quarts)
• 1 package (1.75 ounces) powdered pectin
• 5 1/2 cups granulated sugar

INSTRUCTIONS

1. Remove and discard the gooseberry stems and crush the berries.
2. Place the crushed gooseberries in an 8-quart stainless steel stockpot. Slowly heat the berries over medium heat, stirring frequently, until the juices begin to flow and the berries come to a boil.
3. Reduce the heat; cover and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat.
4. Line a fine-mesh sieve with several layers of damp fine-knit cheesecloth and strain the gooseberry mixture into a large bowl; or strain it through a damp jelly bag. Discard the pulp and seeds.
5. Measure out 4 cups of gooseberry juice. If necessary, add up to ½ cup water to the juice to obtain the exact measurement.
6. In the same 8-quart stockpot, combine the gooseberry juice and pectin. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
7. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
8. Ladle the jelly into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
9. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes (see p. 34 for instructions).
10. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands.
11. Store jars in a cool, dry, dark place for up to 1 year.