Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Pick gooseberries just before they begin to ripen.
Cook them in a small quantity of water.
Pour the mixture into a jelly bag and let it drain overnight or for several hours.
Pour the juice into a saucepan and boil until only half remains.
Make the jelly
Add about 1 cup of sugar for each quart of juice and boil for an additional 20 minutes, skimming off any scum.
Test a small quantity in a saucer; if it jellies, remove from heat and can or mold.
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
- Supply the natural pectin and acid that let the juice set into a jelly.
- Sugar
- Adds sweetness, helps the jelly set, and helps preserve it.
The step that matters
Testing for set in a saucer. Jelly forms only when sugar, acid and pectin reach the right concentration. Too little boiling leaves it runny, while boiling too long can make it stiff and cloudy.
“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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