Gooseberry Jellv, Green
Ingredients
Directions
Prepare the fruit
Remove the tops and stalks from the gooseberries.
Place the gooseberries in a preserving pan with ¾ pint of water.
Simmer gently until the fruit is well broken.
Strain and cook
Strain the mixture through a jelly bag without squeezing the fruit.
Weigh the juice and boil it rapidly for 15 minutes.
Mix in an equal weight of loaf sugar and boil until it thickens.
Skim carefully and pour into jars.
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
- Their natural pectin and acidity help the juice set into a firm jelly.
- Loaf sugar
- Sweetens the jelly and helps it set when boiled with the juice.
The step that matters
Strain without squeezing the fruit. Squeezing the jelly bag pushes cloudy pulp and fine particles through, which makes the finished jelly cloudy instead of 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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