Gooseberry Jelly
Ingredients
Directions
Make the juice
Simmer the bruised gooseberries with water for about 15 minutes.
Strain the mixture through a flannel bag to extract the juice.
Make the jelly
Combine 1 pint of the juice with 1½ pounds of lump sugar.
Simmer the mixture until the sugar dissolves and the jelly reaches the desired consistency.
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 natural pectin that help the jelly set.
- Lump sugar
- Sweetens the jelly and helps it set as it cooks down and thickens.
The step that matters
Simmer until the sugar dissolves and the jelly reaches the desired consistency. Sugar must fully dissolve before the mixture thickens, so undissolved crystals can gritty the set. Pectin and sugar gel as the liquid concentrates, so stopping too early leaves it runny.
“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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