Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Wash the gooseberries and place them in a pot.
Cook over medium heat until they break down into a pulp.
Strain the mixture to extract the juice.
Make the jelly
For every pint of juice, add 1 lb of sugar.
Boil the juice and sugar together until it reaches a setting point.
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 juice, along with natural pectin and acid that help the jelly set.
- Sugar
- Sweetens the jelly and, boiled with the juice, helps it thicken and set.
The step that matters
Boil the juice and sugar to the setting point. Sugar, pectin and acid must reach a sufficient concentration to form a gel. Stopping early leaves the jelly runny, while boiling too long can make it stiff or cloudy 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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