Gooseberry Jam
Ingredients
Directions
Prepare
Pick gooseberries just as they begin to turn.
Stem, wash, and weigh the gooseberries.
Cook
In a pot, combine the gooseberries and water; boil until soft.
Add the sugar and continue boiling until the mixture is clear.
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
- Supply the fruit and natural pectin that helps the jam thicken and set.
- Sugar
- Sweetens the jam and, with the fruit's pectin and acid, helps it set.
The step that matters
Boil until the mixture is clear after adding the sugar. Sugar must dissolve fully before the mixture is boiled further. Boiling long enough lets the pectin and sugar reach the concentration needed to gel. Stopping too early leaves the jam runny, while boiling too long can darken it and make it overly 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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