Gooseberey Jam
Ingredients
Directions
Prepare
Measure the quantity of red rough ripe gooseberries you want to use.
Use half that quantity of lump sugar.
Break the gooseberries well and combine them with the sugar in a pot.
Cook and store
Boil the mixture for 30 minutes, or longer if necessary.
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, pectin and tartness that give the jam its body and flavour.
- Lump sugar
- Sweetens the jam and helps it set and keep by drawing out water.
The step that matters
Boil the mixture for 30 minutes, or longer if necessary. Boiling must be long enough to drive off water and concentrate the sugar and fruit pectin so the jam sets. Too short a boil leaves it runny and more prone to spoiling.
“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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