Jostaberry Jelly Recipe
Serena's recipe for Jostaberry Jelly
Ingredients
- 1kg (21b) Jostaberries
- Jam sugar (450g [1lb] to every 600 ml [1 pint] of juice)
- 600ml (1 pt) water
Method
- Remove the worst of the twiggy bits from the Jostaberries and rinC/se the fruit.
- Put the fruit into a preserving pan or large boiling pot with the water. Bring it slowly to a simmer, and continue simmering for around 45 minutes, until the fruit is cooked and mushy.
- Remove from the heat, cool slightly, and put through a jelly bag. Do not squeeze the bag as this makes the jelly cloudy. (I usually leave it overnight as I'm too impatient otherwise!)
- Put washed jars (you will probably need around twelve) in an oven at a low heat (140°/280°F/Gas mark 1) to sterilise them.
- Measure the quantity of juice you have, put it in a clean preserving pan and bring it to the boil.
- Then add the sugar: you will need 450g sugar to every 600ml of juice.
- Once the sugar has completely dissolved, turn up the heat and bring the juice to a rapid boil. Remove any scum that has arisen.
- Maintain the rapid boil for approximately 8 minutes, then test to see if it sets. I used to do this by dropping a teaspoon of jelly onto a cold plate, leaving it for a minute and then pushing it with my finger nail to see if it wrinkled, but I've more recently invested in a jam thermometer, which makes things a lot easier.
- If the jelly doesn't set, just boil it for a little longer and test again. Stir in any further scum that has appeared, and you're ready to jar.
- Leave the jelly to cool very slightly (usually, while you're getting the jars out of the oven and finding the ladle is enough time).
- Decant the jelly into your hot jars, using oven gloves, and put wax circles on the top, followed by the lids.
Eat and enjoy!
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Jostaberry Bush
A hybrid cross of a Gooseberry and a Blackcurrant. Purple black fruits can be cooked or eaten raw when fully ripe. Excellent pest and disease resistance. Self Fertile.
Available Now
Supplied as a bare root plant approximately 2 feet (60 cm) tall including roots.
