Green Gooseberry Jellt
Ingredients
Directions
Prepare the juice
Wash the gooseberries thoroughly and remove the tops and stalks.
In a pot, combine the gooseberries with 3 cups of 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.
Remove from heat and stir in an equal weight of powdered sugar until dissolved.
Boil the jelly for an additional 15 to 20 minutes, or until it jellies strongly on a spoon.
Jar
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
- Supply the fruit juice, along with natural pectin and acid that help the jelly set.
- Powdered sugar
- Sweetens the jelly and, boiled with the juice, helps it set firmly and keep.
The step that matters
Boil until the jelly sheets on a spoon. Pectin and sugar only form a firm gel at a high enough concentration. Stopping too early leaves the jelly runny, while boiling too long can make it stiff and dull. Testing the drips on a cold spoon shows when the set has been reached.
“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.
More gooseberry jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.