Thank you so much for stopping by and sharing your fond childhood memories with us. This is a lovely jelly and a different type of berry for sure. I'm so glad you both are enjoying our channel, we so appreciate you letting us know. :) Bonita
I found gooseberries at my store today! I haven’t had gooseberry jam since my trip to Newfoundland! So excited to be able to make some jam in the states! Thanks for the recipe! God bless.
I just made this today from my frozen gooseberries. I wish I had used 125ml jars, because then I could share more with my friends.. I made 3x 250 ml jars from 7 cups of green gooseberries. I used the remnants in the jelly bag with an apple and made gooseberry/apple crumble. Thanks for the jelly recipe
Love Canadian channels 😊☕💖 Working on my gooseberry jelly today froze my berries and am glad to have found your recipe. Thanks so much Luv from Ontario Canada 🥂
Acne Beauty Thank you I'm so glad you enjoyed our video and recipe, these are lovely berries and also the forgotten Berry. It's always nice to pick them and make jellies or a dessert from them instead of letting them fall to the ground. Enjoy and have a wonderful day. :) Bonita
Hi Ella: Thank you for your lovely message, and for visiting my channel, so sorry about your sister's passing and of course having access to her berries. I hope you find some and get to make some delicious gooseberry jelly. Bonita
Hello there Bonita, I am a fellow Newfoundlander and enjoy your many dishes, you are so down to earth. I am new to using Splenda for canning and not sure about how much to use. This recipe uses 1 cup of sugar to 1 cup of juice, what are the measurements for Splenda here……..thanks for your help.
Hi Glenda, thank you for your message and for enjoying our recipes and channel, I have a Splenda conversion cart here from the internet you can check out. It many tells you how much low sugar to regular sugar you can use. I hope it helps. www.splenda.com/conversion-chart/ if it don't open email me at bonitakitchen@gmail.com and I will try to send it to you there. Bonita
This looks delicious. You make your recipes look so easy . I wonder if you have your own potato salad recipe , and if you do could you be so kind to share it. I would love to have it. Thanks and keep those videos coming and happy cooking .
Dianne Boyle Thank you for your message and I'm so glad you are enjoying my recipes, I have a link here to Cold Plates and that is different potato salads and so much more. Enjoy Bonita ruclips.net/video/cgoEFpyytME/видео.html
I love your jam & jelly recipes. I know several people who are diabetic & I would like to try using Splenda instead of sugar. Would it still thicken the same?
Hi Brenda: Thank you for your message and for stopping by, using splenda should work but the texture would be a little different. I don't have any jams or jellies using that but if you got to use pectin or certo to help thicken them that will work. Enjoy :) Bonita
Bonita, can you comment on whether this gooseberry recipe would also work for squashberry jelly? I'm more concerned about the use of 1-1 sugar. I bought Bernadin's "no sugar added" pectin in hopes I could reduce the amount of sugar needed. Do you have a recommendation on how much sugar I should use with this product?
Hi Karen thank you for your message and for stopping by, this method will work for all berries. I just read about the bernadin's "no sugar needed" I guess you can use that with no sugar, sugar or honey to make jam or jellies. I've never used it but I'm sure there is a paper with it giving you some method on how to use it, all the best and thank you. :) Bonita
Thank you Carol, this method is pretty much for all berries. I do have a blueberry jelly recipe ruclips.net/video/H8tdD0yjXq4/видео.html here as well, Enjoy Bonita
Maybe but sugar makes the jelly and maybe cooking it a little longer with less sugar you can try and if after you need to add more then don it. Thank you for stopping by and enjoy... :) Bonita
Well done I remember going to my aunt ni 50 yrs ago She grew gooseberries in coal ash from the fire Wierd memory Loved watching your show Pete n Dott
Thank you so much for stopping by and sharing your fond childhood memories with us. This is a lovely jelly and a different type of berry for sure. I'm so glad you both are enjoying our channel, we so appreciate you letting us know. :) Bonita
I found gooseberries at my store today! I haven’t had gooseberry jam since my trip to Newfoundland! So excited to be able to make some jam in the states! Thanks for the recipe! God bless.
Oh my that is wonderful, thank you for stopping by and enjoy to the fullest. Gooseberry Jelly is so tasty and the colour is lovely. Enjoy :) Bonita
I just made this today from my frozen gooseberries. I wish I had used 125ml jars, because then I could share more with my friends.. I made 3x 250 ml jars from 7 cups of green gooseberries. I used the remnants in the jelly bag with an apple and made gooseberry/apple crumble. Thanks for the jelly recipe
Love Canadian channels 😊☕💖
Working on my gooseberry jelly today froze my berries and am glad to have found your recipe. Thanks so much
Luv from Ontario Canada 🥂
Mine turned out wonderful😊
NICE!!! Thank you for letting me know and enjoy to the fullest. :) Bonita
Fantastic video. All the required information. Can't wait to make it.
Acne Beauty Thank you I'm so glad you enjoyed our video and recipe, these are lovely berries and also the forgotten Berry. It's always nice to pick them and make jellies or a dessert from them instead of letting them fall to the ground. Enjoy and have a wonderful day. :) Bonita
yummmm
when my sister was alive I use to get 3 bottles of gooseberry jelly every xmas. Gotta find some up here in Toronto and make some.
Hi Ella: Thank you for your lovely message, and for visiting my channel, so sorry about your sister's passing and of course having access to her berries. I hope you find some and get to make some delicious gooseberry jelly. Bonita
Yum!! Looks some good Bonita. Starvin' again now I is....forgot to have a snack before I watched.....😅😅😅😍😍😍
Lucy Norman haha thank you so much for your message, I'm glad you enjoy this one as well. You can never have enough jelly and jam. :) Bonita
Hello there Bonita, I am a fellow Newfoundlander and enjoy your many dishes, you are so down to earth. I am new to using Splenda for canning and not sure about how much to use. This recipe uses 1 cup of sugar to 1 cup of juice, what are the measurements for Splenda here……..thanks for your help.
Hi Glenda, thank you for your message and for enjoying our recipes and channel, I have a Splenda conversion cart here from the internet you can check out. It many tells you how much low sugar to regular sugar you can use. I hope it helps. www.splenda.com/conversion-chart/ if it don't open email me at bonitakitchen@gmail.com and I will try to send it to you there. Bonita
This looks delicious. You make your recipes look so easy . I wonder if you have your own potato salad recipe , and if you do could you be so kind to share it. I would love to have it. Thanks and keep those videos coming and happy cooking .
Dianne Boyle Thank you for your message and I'm so glad you are enjoying my recipes, I have a link here to Cold Plates and that is different potato salads and so much more. Enjoy Bonita ruclips.net/video/cgoEFpyytME/видео.html
I love your jam & jelly recipes. I know several people who are diabetic & I would like to try using Splenda instead of sugar. Would it still thicken the same?
Hi Brenda: Thank you for your message and for stopping by, using splenda should work but the texture would be a little different. I don't have any jams or jellies using that but if you got to use pectin or certo to help thicken them that will work. Enjoy :) Bonita
Bonita, can you comment on whether this gooseberry recipe would also work for squashberry jelly? I'm more concerned about the use of 1-1 sugar. I bought Bernadin's "no sugar added" pectin in hopes I could reduce the amount of sugar needed. Do you have a recommendation on how much sugar I should use with this product?
Hi Karen thank you for your message and for stopping by, this method will work for all berries. I just read about the bernadin's "no sugar needed" I guess you can use that with no sugar, sugar or honey to make jam or jellies. I've never used it but I'm sure there is a paper with it giving you some method on how to use it, all the best and thank you. :) Bonita
Lovely demonstration. Do you use this method for all berries or just for the gooseberries.
Thank you Carol, this method is pretty much for all berries. I do have a blueberry jelly recipe ruclips.net/video/H8tdD0yjXq4/видео.html here as well, Enjoy Bonita
"Thank you from Idaho!"
Hi Lee, Thank you for stopping by and sharing where you are from with us and welcome. Enjoy our channel to the fullest. :) Bonita
Can I use less sugar and have it more tart. Will it still thicken
Maybe but sugar makes the jelly and maybe cooking it a little longer with less sugar you can try and if after you need to add more then don it. Thank you for stopping by and enjoy... :) Bonita