Green Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Wash the gooseberries thoroughly.
Combine the gooseberries and spring water in a pot.
Simmer until the gooseberries are well broken.
Pour the mixture into a jelly bag or cloth and let the juice drain through.
Weigh the juice and boil it rapidly for 15 minutes.
Make the jelly
Remove from heat and stir in an equal weight of powdered sugar until fully dissolved.
Boil the jelly for an additional 20 minutes, or until it jellies strongly on a spoon.
Skim off any scum and pour the jelly into small jars or molds.
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
- Their natural pectin and acidity allow the juice to set into a firm jelly.
- Powdered sugar
- Sweetens the jelly and, at this high concentration, helps it set firmly.
- Spring water
- Extracts the juice from the fruit and thins the mixture for simmering.
The step that matters
Boiling the juice rapidly and then the jelly to a set. Sugar and pectin only gel when enough water has evaporated and the concentration is high. Undercooking leaves a runny jelly, while overcooking can make it stiff or cause sugar to crystallize.
“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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