Gooseberry Jelly
Ingredients
Directions
Extract the juice
Combine the gooseberries and water in a pot.
Boil and mash the gooseberries until they are completely broken down.
Drain the mixture through a flannel bag to extract the juice.
Measure the juice and prepare an equal amount of sugar.
Make the jelly
Boil the sugar until it reaches the blow stage.
Add the gooseberry juice to the sugar and boil for about 15 minutes until it forms a fine jelly.
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
- Green gooseberries
- Provide the natural pectin and acidity that help the juice set into jelly.
- Sugar
- Sweetens the jelly and helps it set firm when boiled with the juice.
The step that matters
Boil the sugar until it reaches the blow stage. The sugar must reach the correct concentration before the juice is added, because sugar concentration and boiling drive the gel. Under-boiling leaves the jelly runny, while over-boiling can make it stiff or caramelise.
“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.
More gooseberry jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.