Gooseberry and fennel jelly

Gooseberry and fennel jellyThe jelly is an excellent accompaniment for mackerel or mackerel pate.

Thanks to the Cookery Workshop for this recipe.

  • 1 kg gooseberries
  • A good handful of freshly chopped fennel stalks
  • 300ml water
  • Granulated sugar
  • Several heads of fennel seed
  • 8 small, clean, warm jars

  1. Put the gooseberries in a preserving pan with the water. Add the chopped fennel stalks.
  2. Simmer gently until the fruit is soft. Stirring occasionally
  3. Turn into a jelly bag or muslin cloth and leave to drain over a bowl.
  4. Measure the juice and for every 600ml/1 pint you will need 450g/1Ib of warmed sugar.
  5. Return the juice to the pan and warm gently. Add the sugar gradually, stirring all the time until the sugar has dissolved.
  6. Once dissolved bring the juice and sugar to the boil and boil  rapidly for at least 10 minutes and the jelly has thickened.
  7. Skim off the scum and remove from the heat.
  8. Place a fennel head in each jar and fill with the jelly.
  9. Seal the jars when cold.

Thanks to Pip Scott for the photo.


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