Gooseberry Mint Jelly from The Times Cookery Book by Katie Stewart
Although apples usually form the basis for mint jelly, gooseberries can also be used. The addition of a little vinegar gives the jelly a pleasant, piquant flavour. Wash the gooseberries (no need to...
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Cooking tools:
- Preserving pan
- Stove
- Butcher's twine
- Colander
Ingredients
- 4 lb (1 kg 800 g) green gooseberries
- green food colouring
- granulated or preserving sugar
- ½ pint (3 dl) distilled malt vinegar
- 1 large bunch fresh mint
- 2 pints (generous 1 litre) cold water
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