Green Gooseberry Jelly
Ingredients
Directions
Prepare the juice
Wash the gooseberries thoroughly, removing tops and stalks.
In a pot, combine gooseberries and spring water, and simmer until broken down.
Strain the mixture through a jelly bag or cloth to extract the juice.
Make the jelly
Weigh the juice and boil it rapidly for 15 minutes.
Stir in an equal weight of powdered sugar until dissolved.
Boil the jelly for an additional 15 to 20 minutes, or until it jellies 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 and the natural pectin and acid that let the jelly set.
- Powdered sugar
- Sweetens the jelly and, at this weight, helps it thicken and set as it cooks.
- Spring water
- Softens the gooseberries so they break down and release their juice.
The step that matters
Boil until the jelly sets on a spoon. Setting depends on the mixture reaching the right concentration of sugar, pectin and acid. Undercooked jelly stays runny, while overcooking can make it stiff or dull in flavour. Testing on a cold spoon shows when it is ready.
“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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