Gooseberry Jam
Ingredients
Directions
Prepare
Measure the quantity of red rough ripe gooseberries you want.
Use half that quantity of lump sugar.
Break the gooseberries well and combine them with the sugar in a pot.
Cook and pot
Boil the mixture for 30 minutes, or longer if needed.
Pour the jam 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 base and natural pectin that helps the jam thicken and set.
- Lump sugar
- Adds sweetness, thickens the jam and helps preserve it.
The step that matters
Boiling the mixture. Boiling evaporates water and concentrates the sugar and fruit pectin, which is what lets the jam thicken and set. Stopping too early leaves it runny, while boiling too long can scorch it or make it stiff.
“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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