Green Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Wash the gooseberries and remove the tops and stalks.
In a pot, combine the gooseberries with 4 pints of water and simmer until broken down.
Strain the mixture through a jelly bag or cloth to extract the juice.
Weigh the juice and boil it rapidly for 15 minutes.
Make the jelly
Stir in an equal weight of powdered sugar until dissolved.
Boil the mixture for an additional 15 to 20 minutes until it jellies strongly.
Skim off any scum and pour the jelly into jars or glasses.
For decoration, you can add preserved fruits to the jelly before it fully sets.
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 let the juice set into jelly.
- Powdered sugar
- Sweetens the juice and, boiled in, helps the mixture set firm and keep well.
The step that matters
Boil the mixture until it jellies strongly. Sugar must dissolve fully before the long boil, and the mixture needs enough boiling to reach the concentration where pectin and acid set it. Undercooked jelly stays runny, while overcooking can make it stiff and dull.
“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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