Gooseberry Jelly
Ingredients
Directions
Extract the juice
Combine the gooseberries and water in a pot.
Boil the gooseberries and water.
Mash the boiled gooseberries until they are completely broken down.
Drain the juice through a flannel bag.
Make the jelly
Measure the juice and prepare an equal amount of sugar.
Boil the sugar until it reaches the blow stage.
Add the gooseberry juice to the syrup and boil for about 15 minutes until it becomes 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 pectin and acidity that help the juice set into a jelly.
- Sugar
- Sweetens the jelly and helps it set firm when boiled with the juice.
The step that matters
Boil the juice with the syrup until it jellies. Boiling drives off water and concentrates the sugar and pectin so the mixture sets when cooled. Boiling too briefly leaves it runny, while overboiling can make it stiff and sugary.
“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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