Green Gooseberry Jelly
Ingredients
Directions
Prepare the fruit
Add 10 pints water to 12 pints gooseberries.
Cut off the tops and tails of the gooseberries.
Cook and strain the fruit
Stir the gooseberries over the fire until they are soft.
Strain the softened gooseberries through a sieve.
Make the jelly
Add 1 lb. of sugar to each pint of juice.
Boil the juice and sugar together for nearly 1 hour, stirring and skimming all the time.
Test the jelly by pouring a little onto a plate; if it appears firm, it is done.
Transfer the jelly to small pots.
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. See the original page.
Explore the science
What each ingredient does
- Gooseberries (in the method)
- Provide the fruit flavour, acidity and pectin that help the jelly set.
- Sugar (in the method)
- Sweetens the juice, helps the jelly set and helps it keep.
The step that matters
Boil the juice and sugar together, then test for set. Sugar and pectin only form a firm gel at the right concentration. Stopping too early leaves the jelly runny, while boiling too long can make it stiff and dark. Frequent skimming keeps the jelly clear, and the plate test shows whether it has reached setting point.
“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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