Jam, Gooskberry, for Puddings
Ingredients
Directions
Prepare
Gather the gooseberries on a dry day, top and tail them.
In a preserving pan, layer the gooseberries and sugar alternately.
Cook
Shake it frequently and skim well.
Boil until the syrup jellies, testing by cooling a little in a saucer.
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, pectin and tartness that give the jam its body and flavour.
- Brown sugar
- Sweetens the jam and, as it dissolves and concentrates, helps it set and preserves it.
The step that matters
Boil until the syrup jellies. Boiling must go on until the syrup reaches the setting point; too short a boil leaves runny jam, while overcooking can make it stiff and dull. Testing on a cold saucer shows when it is ready.
“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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