Gooseberry Jelly

Gooseberry Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Gooseberry Jelly Ingredients

4 cups gooseberry juice (requires 3 ¼ lbs ripe gooseberries)
4 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
4 teaspoons Pomona’s pectin powder

Gooseberry Jelly Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Thoroughly mash or grind gooseberries. Put in a saucepan with ¾ cup water. Bring to a boil then reduce heat and simmer covered for 10 minutes. Pour simmered fruit into a jelly bag and let drip into bowl until dripping stops. Squeeze gently.

3. Measure juice into saucepan.

4. Add calcium water and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring juice mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.


For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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2 thoughts on “Gooseberry Jelly

  1. We used this recipe with serviceberries! Added just a pinch of cinnamon. I think we will really like it!!

    Serviceberries grow wild here in northwest Montana. They are not tart but mildly sweet, and are much more seedy than a blueberry and not as juicy or sweet. I added some water to the juice since it was so strong and almost bitter.

    I started with 4 cups of juice, and then added 1 cup of water.
    For the sweetener, I used 1 cup of honey.
    I used 5 teaspoons of calcium water and 5 teaspoons of pectin, instead of 4 teaspoons, because of the added water.

    The second batch I made I sweetened with stevia and xylitol to taste. But it isn’t as good as the honey batch as it has somewhat of a bitter taste from the sweeteners.

    We really like the honey sweetened jelly, we had it on our sour dough, peanut butter bread for lunch today! All of the jelly set up very nicely, and I am very happy with it!

    Thanks for the recipe to go off of!

    • Dear Sarah,
      Thanks so much for telling us just what you did with the serviceberries. We don’t have experience with serviceberries, so it is very helpful. Our thinking is that, in the future, when you make jam or jelly with serviceberries, it would be a good idea to add lemon juice for safe water bath canning.

      Pomona’s, unlike other pectins, does not contain any added acid, so we always want to make sure that, if the fruit isn’t acid enough on its own, we add the extra acid. Gooseberries have a pH between 2.8 and 3.1, so they are well below the 4.6 required for safe water bath canning. We don’t know the pH of serviceberries, but since you say they are not tart (often the indicator of low pH) but mildly sweet, that tells us probably a good idea to add the lemon juice. You would add 1/4 cup lemon or lime juice per 4 cups of juice.

      Glad you like your honey sweetened jelly. That’s too bad about the stevia and xylitol. They can be tricky.

      Thanks for using Pomona’s — and happy jamming!

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