Gooseberry Jam
Ingredients
Directions
Prepare
Pick the gooseberries just as they begin to turn.
Stem, wash and weigh the fruit.
Add half a teacupful of water to the four pounds of fruit.
Cook the jam
Boil until the fruit is soft.
Add four pounds of sugar.
Boil until the mixture is clear.
If picked at the right stage the jam will be amber colored and firm, and very much nicer than if the fruit is preserved when ripe.
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 main flavor and the natural pectin that helps the jam set.
- Sugar
- Sweetens the jam and helps it thicken and keep well.
The step that matters
Boil until the mixture is clear. Sugar and pectin only set into a firm jam once enough water has evaporated and the sugar concentration is high enough. Stopping too early leaves a runny jam, while boiling too long can make it stiff and dull.
“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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