Ooseberrt Jelly
Ingredients
Directions
Prepare the juice
Remove the tops and tails from the gooseberries and place them in a preserving pan.
Stir the gooseberries over the fire until they are quite soft, then strain them through a sieve.
Make the jelly
For every pint of juice, add ½ lb of sugar and boil the mixture together for nearly 30 minutes, stirring and skimming constantly.
To test if the jelly is firm, pour a little onto a plate; if it sets, it's ready.
Pot and store
Transfer the jelly into small pots and cover them with oiled and egged paper.
Store the pots in a dry place.
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 juice that, with sugar, forms the jelly's body and flavour.
- Sugar
- Sweetens the jelly and, boiled with the juice, helps it set firm.
The step that matters
Boiling with sugar and skimming. Boiling the juice and sugar for nearly 30 minutes concentrates the pectin and sugar so the jelly can set. Constant stirring prevents sticking and scorching, and 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.
More gooseberry jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.