Gooseberry Jelly with Raspberries

by Editorial Staff

Original, tasty, and bright gooseberry and raspberry jam for the winter. The gooseberry crop is usually larger than the raspberry crop. Therefore, such symbiosis can be made. Raspberries have a very strong taste and aroma, and part of it surrounded by gooseberries makes for a very interesting version of jam.

Summary

Cook Time	30 mins
Course	Sauce

Ingredients

Gooseberry – 800 g
Raspberries – 250 g
Small sugar – 640 g

Instructions

Squeeze the gooseberries with mashed potatoes and place them on the stove. Turn on low heat and stir until the berries are completely softened.
When the gooseberries boil, reduce the heat. The remaining whole berries must also be crushed.
Add raspberries and bring to a boil. After boiling for half a minute, warm-up and turn off.
Weigh the pan into which you will “deposit” the juice. Strain the berries and squeeze out the cake very well (the main amount of pectin is contained in it). 850 g of sugar is added to 1 kg of the resulting mass. I got 750 g of mashed berries, so I need to take 640 g of sugar.
Mix berries with sugar put on the stove and bring to a boil. Cook for 15 to 30 minutes. The strength of the jelly depends on time. Also, the strength of the jelly depends on the varieties of berries that contain different amounts of pectin, so all jellies have a different consistency. By the time you stop cooking the jelly, you should already have sterile jars and lids ready.
Skim off the foam. Pour hot jelly into jars, close, and turn over until cool. If you are used to closing it cold, do so.
Hot closed gooseberry and raspberry jelly can be stored without refrigeration.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.