Gooseberry Jelly
Ingredients
Directions
Prepare the fruit
Remove the tops and tails from the gooseberries and place them in a preserving pan.
Stir the gooseberries over the heat until they are soft.
Strain the mixture through a sieve to extract the juice.
Make and set the jelly
For every pint of juice, add ½ lb. of sugar and boil together for nearly 30 minutes, stirring constantly.
Check the consistency of the jelly; if firm, pour it into small pots.
Seal and store
Cover the pots with oiled and egged papers and store in a dry place.
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 pectin and tartness that give the jelly its flavour and body once strained.
- Loaf sugar
- Sweetens the juice and, with boiling, helps the jelly thicken and set firm.
The step that matters
Checking the consistency before potting. Jelly sets as it cools and concentrates, so boiling must continue until it is firm when tested. Potting too early leaves a runny jelly that may not keep well.
“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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