Gooseberry Jell
Ingredients
Directions
Prepare the juice
Wash the gooseberries without stemming them.
Place the berries in a pot with just enough water to cover them.
Heat until hot enough for the juice to run out, but do not stir.
Pour the mixture into a bag and hang it up to drain for about 30 minutes, without squeezing.
Make the jelly
Measure the juice and for each pint, add 1 pint of sugar.
Cook the mixture for about 10 to 15 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
- Provide the fruit and natural pectin that give the jelly its body and set.
- Sugar
- Adds sweetness and helps the juice thicken and set into a jelly.
The step that matters
Draining without squeezing. Pressing the bag forces cloudy pulp through the strained juice, making the jelly murky. Letting gravity drip the juice keeps it clear and sparkling.
“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.
More gooseberry jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.