Green Goose Berry Jelly
Ingredients
Directions
Prepare the juice
Remove the stems from the gooseberries and place them in a pot with ½ cup of water.
Cook until soft, then let cool and press through a jelly bag.
Make the jelly
Add 1 pint of white sugar to the juice.
Dissolve a small piece of alum in the mixture.
Skim off any foam when it begins to boil and stir only enough to dissolve the sugar.
Cook the mixture slowly until it jells on a cool plate.
Jar and store
Once done, pour the jelly into dry, slightly heated glasses, seal, and store 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 flavour and natural pectin that lets the juice set into a jelly.
- White sugar
- Sweetens the jelly and helps it set by binding water and firming the gel.
- Alum
- Acts as a small acid-type aid that helps the jelly set firmly.
The step that matters
Cook the mixture slowly until it jells on a cool plate. Sugar and pectin only form a gel at the right concentration. Cooking too briefly leaves the jelly runny, while overcooking can make it stiff or cloudy. Testing a spoonful on a cool plate shows when the set is reached.
“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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