• Prep Time:
  • Cooking Time:
  • Serves: 8 Half pints

Gooseberry Bergamot Jelly

  • Recipe Submitted by on

Category: Jellies, Fruit

 Ingredients List

  • 4 qt Fresh gooseberries
  • 3 Heaping handfuls of chopped
  • 1 c Chopped bergamot leaves,
  • -tightly packed
  • 12 oz White sugar per pint juice


Wash and sort gooseberries. Place in a large enamelled pot and crush
berries. Add chopped bergamot leaves. Add enough water to cover and simmer
until soft, then pour into a clean jelly bag. Let drip overnight.

Measure the juice and add the sugar. Stir over a low heat to dissolve the
sugar, then bring to a rolling boil. Boil until jelly sheets on a spoon.
Skim if a skin forms on the surface. Pour into hot sterilized jars and

The bergamot is not the European bergamot, but rather the North American
herb, Monarda didyma, and related species.

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