Gooseberry Jelly
Ingredients
Directions
Extract the juice
Combine the gooseberries and water in a pot and boil until the berries are tender.
Pour the mixture into a flannel bag to drip and extract the juice.
Make the jelly
Measure the juice and for each pint, add 1 pound of sugar.
Boil the mixture quickly until it reaches a jelly 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 pectin and tart flavor that give the jelly its body and character.
- Sugar
- Sweetens the juice and, with boiling, helps the mixture set into a firm jelly.
The step that matters
Boil the mixture quickly until it reaches a jelly consistency. Boiling briskly concentrates the juice and sugar until the pectin can set. Boiling too long can over-concentrate the sugar and make the jelly hard or dull in flavor, while 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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