The perfect combination

Gooseberry Mint Jelly recipe perfect with Oaks Barn Farm Lamb

Serve with hot or cold lamb. Note: This is not a clear jelly.


1 kg (2 lb) green gooseberries warmed
12 large mint sprigs


1. There is no need to top and tail the gooseberries.

2. Put them in a preserving pan with water to cover and simmer until pulpy.

3. Strain through a jelly bag, then measure the liquid: to each 600 ml (1 pint) add 450 g (l lb) sugar.

4. Stir to dissolve the sugar, then add the mint, tied in a bundle, and boil until setting point is reached.

5. Remove the mint and pot as usual.

serving amount

makes about 450 g (l lb)



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