Gooseberry Jelly
Ingredients
Directions
Prepare
Wash and prepare the gooseberries, then place them in a pan with the water.
Boil the mixture until it becomes a pulp.
Strain the pulp through a jelly bag to extract the juice.
Make the jelly
Measure the juice and add 1 lb of sugar for every pint of juice.
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 fruit pectin and tart flavour that form the jelly's body and taste.
- Sugar
- Adds sweetness and, with boiling, helps the juice set into a firm gel.
The step that matters
Boiling the juice and sugar to the setting point. Too little boiling leaves the jelly runny, while overboiling can make it stiff or caramelise and taste dark. Pectin and acid need enough heat and sugar concentration to form a gel, so checking for a set matters.
“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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