Oeebn Gooseberry Jellt
Ingredients
Directions
Prepare the juice
Wash the gooseberries thoroughly, removing the tops and stalks.
In a pot, combine the gooseberries with the 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 mixture for an additional 15 to 20 minutes until it jellies strongly.
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 natural pectin that lets the juice set into jelly.
- Powdered sugar
- Adds sweetness and, with boiling, helps the juice thicken and set into a jelly.
- Spring water
- Softens the gooseberries so they break down and release their juice.
The step that matters
Boiling after adding the sugar. Once sugar is stirred in, the mixture must boil long enough to reach the setting point. Too little boiling leaves the jelly runny, while overboiling can make it thick and dull in flavour.
“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.