Green Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Wash the gooseberries thoroughly.
Combine gooseberries and spring water in a pot and simmer until the gooseberries are well broken.
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, natural pectin and acidity that allow the juice to set into jelly.
- Powdered sugar
- Adds sweetness and, with boiling, helps the juice thicken and set into a firm gel.
The step that matters
Boil the jelly until it jellies strongly on a spoon. Setting depends on boiling off enough water so that sugar and pectin reach the concentration needed to gel. Stopping too early leaves a runny jelly, while overboiling can make it stiff or caramelised.
“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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