Gooseberry Jelly
Ingredients
Directions
Extract the juice
Boil the gooseberries in the water until they become a pulp.
Strain the mixture through a jelly bag.
Make the jelly
For every pint of juice, add 1 pound of sugar.
Boil until the jelly sets and is clear.
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, acidity and natural pectin that help the jelly set.
- Sugar
- Sweetens the jelly and, with acid and pectin, helps it set firm.
The step that matters
Boil until the jelly sets. Jelly sets when enough water evaporates and the sugar, acid and pectin reach the right concentration. Stopping too early leaves it runny, while boiling too long can make it stiff and dull.
“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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