Gooseberry Jam
Ingredients
Directions
Prepare the pulp
Stew the gooseberries in a little water.
Press the berries through a coarse sieve.
Make the jam
Return the pulp to the kettle and add ¾ pound of sugar for each pound of pulp.
Boil for 45 minutes, stirring constantly.
Jar and cover
Pour into jars or bowls and cover as directed for currant jams.
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
- Provide the fruit pulp that forms the body and tart flavor of the jam.
- Sugar
- Sweetens the jam and, with boiling, helps it thicken and keep.
The step that matters
Boiling with constant stirring. Sugar and fruit pulp thicken only when enough water evaporates at a steady boil. Stirring constantly prevents the sugar and pulp from scorching on the bottom of the kettle, which would give a burnt taste.
“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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