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Gooseberry Bergamot Jelly

4 qt Fresh gooseberries
3 Heaping handfuls of chopped bergamot leaves
12 oz White sugar per pint juice


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.


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