Gooseberry Jelly
Ingredients
Directions
Extract the juice
Place the halved gooseberries in a jar and cover it tightly.
Set the jar in a pot of boiling water and keep it boiling until the gooseberries are soft.
Remove the jar, mash the gooseberries with a spoon, and strain through a jelly bag to extract the juice.
Make the jelly
Measure the juice; for every pint, add 1 pound of loaf sugar.
Combine the juice and sugar in a preserving kettle and boil for 20 minutes, skimming off any foam.
Pour the warm jelly into glasses and seal with brandy paper.
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
- Green gooseberries
- Provide the fruit juice that carries the flavour and, with sugar, sets into jelly.
- Loaf sugar
- Sweetens the juice and, boiled down with it, helps the mixture thicken and set.
The step that matters
Boiling the juice with sugar. Boiling for the full 20 minutes concentrates the mixture and drives off water so it reaches the sugar and pectin concentration needed to set. 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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