Gooseberry Jelly
Ingredients
Directions
Combine gooseberries and water in a pot.
Boil until the gooseberries burst and the mixture thickens to a jam-like consistency.
Strain the mixture to extract the juice.
Add 1 pound of sugar to each pint of juice.
Boil the mixture longer than most jellies until it reaches the desired consistency.
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 and natural pectin that help the mixture thicken into a jelly.
- Sugar
- Sweetens the jelly and helps it set by binding water, firming the gel.
The step that matters
Boil until the desired consistency. Sugar and pectin only set into a gel at a high enough concentration, so boiling longer than for most jellies concentrates the juice. Stopping too early leaves a runny jelly, while overcooking can make it stiff or caramelize the sugar.
“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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