Raspberry and Red -gooseberry Jelly
Ingredients
Directions
Prepare the fruit
Pick the gooseberries and crush them in an earthenware basin with the raspberries.
Add the sugar and let it sit until the sugar melts completely.
Boil the mixture for a few minutes.
Pass it through a sieve without pressing it.
Set and store
Pour the jelly into glasses and tie them down when cold.
Use the leftover fruit from the sieve for cakes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red gooseberries
- Provide tartness and natural pectin that helps the jelly set.
- Raspberries
- Add aroma and flavour to the jelly.
- Sugar
- Sweetens the jelly and helps it set and keep.
The step that matters
Pass it through a sieve without pressing it. Pressing the crushed fruit pushes solids and cloudy pulp through the sieve, which makes the jelly cloudy and can weaken its clarity. Letting the juice drip through on its own gives a clear jelly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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