Gooseberries
Ingredients
Directions
Prepare the fruit
Blanch the gooseberries in boiling water, then cool them quickly.
Place the cooled gooseberries in tins.
Cover the gooseberries with 22° sugar.
Sterilize
Sterilize the tins in a water-bath for 20 minutes.
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
- The main fruit, providing the bulk, tart flavour and texture of the preserve.
- 22° sugar
- Adds sweetness and helps preserve the fruit by drawing out moisture and limiting spoilage.
The step that matters
Cool the gooseberries quickly after blanching. Blanching softens the fruit and starts to cook it. Cooling it quickly stops the cooking, so the gooseberries stay firm rather than turning mushy before they are sealed in the tins.
“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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