|Green gooseberries||1 Pound (450 Gram, Small Size)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Fresh mint||1 Bunch (100 gm), 12 stalks, tied together (1 Bunch)|
1. Wash fruit and drain in a colander.
2. Preheat the oven to 225°F/ 110°C/ Gas ¼
3. Add sugar to a bowl and place in the oven to warm
4. Ready 3-4 preserve or coffee jars with tight fitting, vinegar proof lids. The jars should be clean and dry. Place in the oven to warm and sterilize them
5. In a heavy bottomed saucepan, add washed berries and pour enough water to cover the fruit.
6. Place the pan on a medium flame and bring to a boil, then simmer till the fruit is soft and pulpy.
7. Strain the liquid through a scalded jelly bag or fine nylon sieve, without squeezing the pulp, so that you get a clear jelly.
8. Measure the juice and return to the saucepan. .
9. For every 1 pint of juice, add 1 pound of warm sugar. Throw mint bunch into the pan. Simmer while stirring to dissolve sugar.
10. Once sugar has dissolved, increase heat and boil rapidly for 25-30 minutes till setting point is reached.
11. Using a metal spoon, skim off the scum from the surface. Remove the bunch of mint and discard.
12. Add green food color if desired.
13. Pour the viscous liquid into the warm jars till the brim. Cover jars with waxed paper discs, waxed-side down.
14. When the jelly has cooled and set, put on the lids and close tightly.
15. Label the jars with name and date of making.
16. Store in a cool dry area like your pantry.
17. You can use the jelly as an accompaniment to lamb, as a topping or as a filling for desserts.