Green Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Wash the gooseberries thoroughly.
Combine gooseberries and spring water in a pot and simmer until the berries are broken down.
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 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 help the jelly set.
- Powdered sugar
- Sweetens the jelly and, at equal weight to the juice, helps it set and preserves it.
- Spring water
- Helps break down the berries and extract their juice before straining.
The step that matters
Boiling the jelly until it sets. Setting depends on reaching the right concentration of sugar, pectin and acid. Boiling too briefly leaves it runny, while boiling too long can make it stiff or cloudy. Test by spooning a little onto a cold plate or watching how it sheets off the spoon.
“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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