Gooseberry Jelly
Ingredients
Directions
Make the juice
Wash the gooseberries and place them in a kettle with the water.
Cook over low heat until the berries are soft enough to mash easily.
Strain and press the mixture through a jelly bag.
Make the jelly
For every pint of juice, add one pound of sugar.
Cook rapidly for ten minutes, skimming well while boiling.
Turn the jelly into glasses and seal when cold.
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 (in the method)
- Provide natural pectin and acidity that help the juice set into a jelly.
- Sugar
- Sweetens the jelly and helps it set firm by binding water and pectin.
The step that matters
Cook rapidly for ten minutes, skimming well while boiling. Boiling fast concentrates the juice and sugar so the pectin can gel. Cooking too gently or too long can leave the jelly runny or cause it to darken and lose flavour. Skimming removes foam so the jelly stays clear.
“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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