Gooseberry or Cranberry Jelly
Ingredients
Directions
Extract the juice
Boil the berries with a little water until soft.
Squeeze the mixture through a cloth or jelly bag to extract the juice.
Make the jelly
For each pint of juice, add 1 pound of sugar.
Boil the mixture 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
- Berries (gooseberries or cranberries)
- Provide the juice, along with natural pectin and acid that help the jelly set.
- Sugar
- Sweetens the jelly and, with the pectin and acid, helps it set firm.
The step that matters
Boil the mixture for 15 to 20 minutes. Boiling concentrates the juice and sugar so the pectin and acid can form a gel. Too short a boil leaves the jelly runny, while overboiling 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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