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Dessert

Unmixed Gooseberry, Jelly

A jelly made from boiled gooseberry juice and powdered sugar.

From an old cookbook · modernised transcription
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Why it works: Gooseberry and sugar work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 131 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Unmixed Gooseberry, Jelly

Ingredients

Directions

  1. Boil the red gooseberry juice rapidly for 10 minutes.

  2. Remove from heat and stir in the powdered sugar until dissolved.

  3. Boil again for 5 minutes, stirring constantly and skimming thoroughly.

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. Gooseberry + sugartop 25% of all pairs
    Smell alikemoderate
    Cooked together131 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Red gooseberry juice
Provides the liquid and natural pectin and acid that let the jelly set.
Powdered sugar
Adds sweetness and helps the jelly thicken and set as it cooks.

The step that matters

Boil again for 5 minutes, stirring constantly and skimming thoroughly. Boiling the sugar and juice hard enough reaches the concentration needed for the jelly to set. Constant stirring prevents scorching on the bottom of the pan, and skimming removes foam so the jelly stays clear.

“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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