Green Gooseberry Jam
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 300°F (150°C).
Place the gooseberries in an earthen pan or jar and bake until soft.
Make the jam
Rub the softened gooseberries through a fine sieve.
In a pot, combine the sieved gooseberries with the sugar.
Boil the mixture until it reaches the desired jam 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
- Green hairy gooseberries
- Provide the fruit base and natural pectin that helps the jam thicken and set.
- Lump sugar
- Adds sweetness and helps the jam set and keep its texture.
The step that matters
Boil until the desired consistency. Sugar and pectin thicken the jam as water evaporates and it cools. Stop too early and it stays runny; boil too long and it turns stiff and can darken or scorch.
“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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