White or Green Gooseberry Jam
Ingredients
Directions
Prepare
Select the gooseberries not very ripe, either white or green, and top and tail them.
Boil the sugar with water (allowing 1/2 pint to every lb.) for about 1/4 hour, carefully removing the scum as it rises.
Cook the jam
Put the gooseberries into the boiling sugar-water.
Simmer gently until clear and firm.
Test a little of the jam on a plate; if it jellies when cold, it is done.
Pot and store
Pour the jam into pots.
When cold, cover with oiled paper, and tissue paper brushed over on both sides with the unbeaten white of an egg, and store away in a dry place.
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. See the original page.
Explore the science
What each ingredient does
- Gooseberries (in the method)
- Provide the fruit, whose natural pectin and acid help the jam set and clear.
- Sugar (in the method)
- Sweetens the jam and, when boiled, helps it thicken and set.
The step that matters
Testing for a set. Gooseberries vary in pectin, so the jam may look runny while hot. A cold plate test shows whether it will jell. Overcooking can make it stiff, while undercooking leaves it runny.
“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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