Green Gooseberry Jelly
Ingredients
Directions
Prepare the fruit
Remove the tops and tails from the gooseberries.
Place the gooseberries in a preserving pan with the water.
Stir over heat until the gooseberries are soft.
Strain the mixture through a sieve to extract the juice.
Make the jelly
Combine the juice with 6 pounds of sugar in a pot.
Boil the juice and sugar together for about 30 minutes, stirring and skimming regularly.
To test if the jelly is done, pour a little on a plate; if it firms up, it's ready.
Pour the jelly into small pots for storage.
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 flavour and natural pectin that help the jelly set.
- Sugar
- Sweetens the jelly and helps it set firm and keep well.
- Water
- Softens the gooseberries and draws out their juice during cooking.
The step that matters
Testing for set. Boiling continues until the juice reaches the setting point, where pectin, acid and sugar form a gel. Stopping too early leaves runny jelly, while boiling too long can make it stiff or dull in flavour.
“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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