Green Gooseberry Jelly
Ingredients
Directions
Prepare the fruit
Wash freshly gathered gooseberries very clean.
Remove tops and stalks.
For each pound of gooseberries, pour three-quarters of a pint of spring water.
Simmer the gooseberries until they are well broken (20 to 30 minutes).
Extract the juice
Turn the mixture into a jelly-bag or cloth and let all the juice drain through.
Weigh the drained juice and boil it rapidly for fifteen minutes.
Draw the boiled juice from the fire.
Make the jelly
Stir in an equal weight of good sugar reduced to powder until entirely dissolved.
Boil the jelly for fifteen to twenty minutes longer, or until it jellies strongly on the spoon or skimmer.
Clear the jelly perfectly from scum.
Pour the jelly into small jars, moulds, or glasses.
Allow the jelly to set until pale and transparent.
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 pectin and acid that let the juice set into a firm jelly.
- Sugar
- Adds sweetness and, with the cooked fruit, helps the jelly set firm and hold its shape.
- Spring water
- Softens the fruit and draws out its juice during simmering.
The step that matters
Boil the jelly until it jellies strongly on the spoon. Setting depends on the mixture reaching the right concentration of sugar, pectin and acid. Undercooked jelly stays runny, while overcooking can make it stiff and dull.
“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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