Green Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Wash the gooseberries thoroughly, removing the tops and stalks.
In a pot, combine the gooseberries and spring water, and simmer until the fruit is broken down.
Pour the mixture into a jelly bag or cloth and let the juice drain through.
Make the jelly
Weigh the juice and boil it rapidly for 15 minutes.
Remove from heat and stir in an equal weight of powdered sugar until dissolved.
Boil the jelly for an additional 15 to 20 minutes, or until it jellies strongly on a spoon.
Skim off any scum and pour the jelly into small jars or glasses.
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 the natural pectin and acid that help the jelly set.
- Powdered sugar
- Sweetens the jelly and, when boiled with the juice, helps it reach a firm, set texture.
The step that matters
Boil the jelly until it jellies strongly on a spoon. Sugar must be fully dissolved before the long boil, and the jelly must reach the setting point. Undercooked jelly stays runny, while overcooking can make it stiff and dull in colour.
“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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