Gooseberry Jam
Ingredients
Directions
Prepare the fruit
Remove the stalks and buds from the gooseberries.
Boil the gooseberries for about 30 minutes, stirring constantly.
Cook the jam
Add the finely pounded sugar.
Boil the jam for another 30 minutes, stirring continuously to prevent sticking.
Pot and cover
Once done, pour the jam into pots.
Cover with brandy paper.
Secure with paper moistened with egg white.
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 body and natural pectin that helps the jam thicken and set.
- Loaf sugar
- Sweetens the jam, thickens it as it cooks, and helps preserve it.
The step that matters
Stir continuously during the second boil. As water evaporates, the sugar and fruit mixture thickens and scorches easily on the bottom of the pan. Constant stirring prevents sticking and burnt flavour.
“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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