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Dessert

Jelly of Ripe Gooseberries

A jelly made from ripe gooseberries and white currant juice, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: White currant and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Jelly of Ripe Gooseberries

Ingredients

Directions

Prepare the juice

  1. Remove the tops and stalks from the gooseberries.

  2. Cook the gooseberries over medium heat until they release all their juice.

  3. Pour off the juice without pressing the fruit.

  4. Strain the juice through a fine sieve and a jelly bag.

  5. Weigh the juice; for every 3 pounds of gooseberry juice, add 1 pound of white currant juice.

Make the jelly

  1. Boil the mixture for 15 minutes, then remove from heat.

  2. Stir in half the weight of the juice in sugar until dissolved.

  3. Boil the jelly for an additional 6 minutes.

  4. Skim the jelly thoroughly.

  5. Pour the jelly into jars or molds.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ripe red gooseberries
Provide the bulk of the juice, along with natural pectin and acidity needed for the jelly to set.
White currant juice
Adds extra pectin and acidity to help the jelly set firmly and balance the flavor.
Sugar
Sweetens the jelly and, with pectin and acid, helps it form a firm gel as it boils.

The step that matters

Boil the jelly for an additional 6 minutes. After the sugar dissolves, sustained boiling concentrates the sugar and lets pectin and acid form a gel. Boiling too briefly can leave the jelly runny, while overboiling can darken its color and make it stiff.

“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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