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Dessert

Green-gooseberry Jelly

A jelly made from gooseberries, water, and sugar, cooked until it sets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Green-gooseberry Jelly

Ingredients

Directions

Prepare the fruit

  1. Remove the tops and stalks from the gooseberries.

  2. Place the gooseberries in a preserving pan and add the water.

  3. Simmer until the gooseberries are tender and broken up.

Extract the juice

  1. Strain the mixture through a cloth to extract the juice and weigh it.

  2. Boil the juice quickly for 15 minutes.

Make the jelly

  1. Remove from heat and add an equal quantity of sugar.

  2. Bring to a boil and cook for 15 to 20 minutes, or until it jellies.

  3. Pour the jelly into small jars.

Recipe from a historical cookbook (Internet Archive).

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 helps the jelly set.
Sugar
Adds sweetness and, with the cooked fruit, helps the jelly set firm.

The step that matters

Cooking the jelly until it sets. Jelly sets when enough sugar and pectin are concentrated by boiling. Removing it too early leaves a runny result, while overcooking 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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