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Dessert

Gooseberry Jelly

A preserve made by simmering gooseberries, straining, and setting with sugar and optional currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Gooseberry Jelly

Ingredients

Directions

Prepare the juice

  1. Gather ripe, sound gooseberries on a dry day.

  2. Place them in a preserving pan and simmer gently until they yield juice.

  3. Strain the mixture through a sieve, then through a jelly bag without squeezing the fruit.

  4. Weigh the juice and boil it quickly for 15 minutes.

Make the jelly

  1. Add 3 pounds of sugar for every 4 pounds of juice and stir until dissolved.

  2. For added flavor, mix in 1 pound of currant juice for every 3 pounds of gooseberry juice.

  3. Boil together for 5 minutes, then pour into jars and cover securely.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + white curranttop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gooseberries
Supply the pectin and acidity that help the juice set into a jelly.
Pounded loaf sugar
Adds sweetness and helps the jelly set and keep well.
Red or white currant juice
Adds tartness and a more pronounced fruity flavor.

The step that matters

Stir the sugar until fully dissolved. Sugar that has not dissolved before boiling can form crystals in the finished jelly. Dissolving it fully first keeps the set smooth and even.

“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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