Gooseberry Jam
Ingredients
Directions
Prepare
Stem and top the gooseberries.
Cook the jam
Boil the gooseberries in a large pot for 1 hour, stirring often to prevent scorching.
If the juice increases rapidly, dip out some of it.
After 1 hour, add the sugar and cook for an additional hour.
Jar and seal
Pour the hot jam into glass tumblers or small jars and seal.
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 form the jam's body and flavor.
- Sugar
- Sweetens the jam and helps it set and keep by binding water and thickening the fruit.
The step that matters
Stirring during the first hour of boiling. Gooseberries are thick and high in pectin and sugar-free juice can scorch on the bottom of the pot, giving a burnt taste. Frequent stirring spreads heat evenly and prevents this.
“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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