Gooseberry Jelly
Ingredients
Directions
Cook the gooseberries in the water until soft.
Strain the mixture through a jelly bag to extract the juice.
For each pint of juice, add 1 pint of sugar.
Dissolve the gelatine in a little water and add it to the mixture.
Boil everything 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 (in the method)
- Provide the fruit flavour and natural pectin that help the juice thicken.
- Sugar
- Adds sweetness and helps the jelly set firm and hold its shape.
- Gelatine
- Forms a gel network that sets the juice into a firm, sliceable jelly.
The step that matters
Boil everything together for 15 to 20 minutes. The mixture must reach a rolling boil long enough to concentrate the sugar and dissolve the gelatine fully. Too little boiling leaves the jelly runny, while overcooking can make it stiff and dull in flavour.
“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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