Gooseberry Jelly
Ingredients
Directions
Extract the juice
Combine the gooseberries and water in a pot and boil.
Mash the gooseberries as they boil 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 syrup.
Boil the syrup until it reaches a blowing 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
- Gooseberries
- Provide natural pectin and acidity, which help the juice set into a jelly.
- Syrup
- Adds sweetness and concentrates the juice so it thickens as it boils.
The step that matters
Boiling the juice with the syrup for about 15 minutes. The jelly sets only when enough water has boiled off to concentrate the sugar and pectin to the right level. Stopping early leaves a runny jelly, while boiling too long can make it stiff and cloudy.
“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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