Gooseberry Jam
Ingredients
Directions
Prepare
Top and stem the gooseberries.
Put the gooseberries into a preserving kettle and cover with cold water.
Cook the jam
Boil the gooseberries until they are soft.
Add the sugar and cook slowly, stirring often for 30 minutes.
Jar and store
Put into jars or tumblers and let cool.
When cold, 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
- Gooseberries
- The main fruit, whose natural pectin and acid help the jam thicken and set.
- Sugar
- Sweetens the jam and, as it cooks down, helps it set and keep well.
The step that matters
Cooking with the sugar. Once the sugar is added, the mixture can scorch on the bottom of the kettle if it is not stirred often and cooked gently. Sugar also needs to dissolve fully and the jam must reach a thick set, so slow, steady stirring matters.
“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.
More gooseberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.