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Dessert

Gooseberry Jelly

A preserved fruit spread made from boiled gooseberries, water, and sugar.

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

Ingredients

Directions

Prepare

  1. Wash and prepare the gooseberries.

Make the jelly

  1. Add the gooseberries and water to a pot and bring to a boil.

  2. Boil for 20 to 30 minutes until the juice is extracted.

  3. Strain the juice and return it to the pot.

  4. Add sugar to the juice and boil quickly for 15 minutes.

Pour and set

  1. Pour the jelly into glasses, filling them less than half full before adding preserved fruits if desired.

  2. Allow the jelly to set before filling the glasses completely.

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 the pectin and acid that help the jelly set.
Sugar
Sweetens the juice and helps the jelly set and keep its texture.
Water
Helps extract the juice from the gooseberries during the first boil.

The step that matters

Boiling the juice with sugar. Boiling the juice with sugar for a short, quick period helps it reach the concentration needed to set. Boiling too long can darken the flavour and weaken the set, so timing 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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