Jelly of Ripe Gooseberries
Ingredients
Directions
Prepare
Remove the tops and stalks from the gooseberries.
Store the gooseberries gently without pressing them.
Make the jelly
Place the gooseberries in a pot over medium heat and stir in half their weight in sugar.
Bring the mixture to a boil and cook for six minutes.
Finish
Pour the jelly into 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
- Provide natural pectin and acid, which help the jelly set and give it a tart flavour.
- Sugar
- Adds sweetness and, with the pectin and acid, helps the mixture set into a firm gel.
The step that matters
Boiling and cooking for six minutes. Pectin, sugar and acid form a gel only when the mixture reaches a full boil and is cooked long enough to concentrate. Cooking too briefly can leave the jelly runny, while cooking too long can make it stiff.
“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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