Gooseberry Jelly
Ingredients
Directions
Make the juice
Cook the gooseberries in the water until soft.
Strain the mixture through a jelly bag to extract the juice.
Make the jelly
For each pint of juice, add 1 pint of sugar and the gelatine dissolved in water.
Boil the mixture together for 15 to 20 minutes.
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 that helps the jelly set.
- Sugar
- Adds sweetness and helps the jelly hold its set and clarity.
- Gelatine
- Forms a gel network that makes the juice set into a firm jelly.
The step that matters
Boil for 15 to 20 minutes. Boiling concentrates the juice and sugar so the mixture reaches a set point. Under-boiling can leave the jelly runny, while over-boiling can darken it and make it stiff.
“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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