Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Wash the gooseberries and place them in a kettle with some water.
Cook the berries until they soften, then boil hard for 20 minutes.
Set the kettle aside overnight.
Squeeze the mixture through a cloth to extract the juice.
Make the jelly
For every pint of juice, add 1 pound of sugar.
Heat the juice, gradually adding the sugar until dissolved, but do not let it boil.
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 the fruit flesh and natural pectin that help the juice set into a jelly.
- Sugar
- Sweetens the juice and helps it set into a firm, clear jelly when dissolved gently.
The step that matters
Dissolve the sugar without boiling. Sugar must dissolve fully before the mixture boils. Undissolved sugar can crystallize in the finished jelly, and boiling too early can cause the sugar to scorch or the set to form poorly.
“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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