Gooseberry and Raspberry Jelly
Ingredients
Directions
Make the jelly
Pick the fruits and place them in a kettle.
Add sugar equal to the weight of the fruit.
Boil over high heat, skimming carefully.
Continue boiling until the jelly sets when tested on a napkin.
Strain and jar
Remove from heat and strain through a fine sieve.
Let it drain without squeezing, then pour the first results into jars.
Squeeze the remaining fruit for a second batch, which will be less transparent.
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
- Fine red gooseberries
- Provide the main fruit body, pectin and tart flavour that give the jelly its structure.
- White gooseberries
- Add more fruit and pectin to the set, with a milder sweetness.
- Raspberries
- Add fragrance and colour to the jelly.
- Sugar
- Sweetens the jelly and, with boiling, helps it reach a firm set.
The step that matters
Boil until the jelly sets. Jelly sets when enough pectin, acid and sugar are concentrated by boiling. Stopping too early leaves it runny; boiling too long can make it stiff and dull in colour. Testing on a cold napkin shows when it is ready.
“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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