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