Gooseberky Jam
Ingredients
Directions
Prepare
Take the desired quantity of red rough ripe gooseberries.
Measure out half that quantity of lump sugar.
Break the gooseberries well and combine them with the sugar in a pot.
Cook and jar
Boil the mixture for 30 minutes or longer if necessary.
Pour into pots and cover with paper.
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
- Red rough ripe gooseberries
- Provide the fruit, pectin and tartness that form the body of the jam.
- Lump sugar
- Sweetens the fruit and helps it thicken and keep as a preserve.
The step that matters
Boil the mixture for 30 minutes or longer if necessary. Sugar and fruit must reach a full boil long enough for the mixture to thicken; too little boiling leaves a runny jam that may spoil sooner. Boiling too long can darken the flavour and over-concentrate the sugar.
“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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