Why it works: Gooseberry and sugar work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 131 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Gooseberry or Grape Jelly
Ingredients
Directions
Prepare the juice
Prepare the fruit by washing and removing any stems.
Cook the fruit with enough water until soft.
Strain the mixture to extract 3 cups of juice.
Make and jar the jelly
In a pot, combine the juice and 1½ cups of sugar.
Bring to a boil and cook until it reaches the desired jelly consistency.
Pour into sterilized jars and seal.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Gooseberry + sugartop 25% of all pairsSmell alikemoderateCooked together131 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gooseberry or grape juice
- Forms the fruit base, and its natural pectin and acid help the jelly set.
- Sugar
- Sweetens the jelly and helps it set and hold its texture as it cooks down.
The step that matters
Bring to a boil and cook until the desired consistency. Sugar and fruit pectin set as water evaporates and the mixture cools. Stopping too early leaves the jelly runny, and cooking too long makes it stiff.
“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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