How do you make gooseberry jelly?

* 4 pounds gooseberries, washed and hulled

* 4 cups sugar

* 1/4 cup lemon juice

* 1 tablespoon pectin

Instructions

1. In a large pot, combine the gooseberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 15 minutes, or until the gooseberries have softened and released their juices.

2. Strain the mixture through a cheesecloth-lined colander into a clean pot. Discard the solids.

3. Bring the juice back to a boil over medium heat. Stir in the pectin and cook for 1 minute, or until the jelly has thickened.

4. Remove from heat and let cool for 5 minutes.

5. Pour the jelly into clean jars and seal tightly. Let cool completely before storing in a cool, dark place.

Tips

* To hull gooseberries, use a sharp knife to cut off the blossom end of each berry.

* If you don't have a cheesecloth-lined colander, you can also use a fine-mesh sieve.

* For a smoother jelly, strain the juice through a fine-mesh sieve before adding the pectin.

* To test if the jelly is done, place a small amount on a cold plate. If the jelly wrinkles when you touch it, it is done.

* Jelly will keep for up to 1 year in a cool, dark place.