Green Gooseberry Molly
Ingredients
Directions
Prepare the juice
Wash the gooseberries thoroughly.
In a pot, combine the gooseberries and spring water, and simmer until the fruit is well broken.
Pour the mixture into a jelly bag or cloth and let the juice drain through.
Make the jelly
Weigh the juice and boil it rapidly for 15 minutes.
Remove from heat and stir in an equal weight of powdered sugar until fully dissolved.
Boil the jelly for an additional 15 to 20 minutes, or until it jellies strongly on a spoon.
Skim off any scum and pour the jelly into small jars or glasses.
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
- Adds sweetness and, as a large share of the mass, helps the jelly set firm and keep.
The step that matters
Boil the jelly until it jellies strongly on a spoon. Sugar must be fully dissolved before the final boil. Boiling long enough concentrates the sugar and pectin so the jelly sets. Stopping too early leaves it runny, while overboiling 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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