Gooseberry Jam
Ingredients
Directions
Prepare the gooseberries
Remove the stems from the gooseberries.
Scald the gooseberries in hot water, then let them sit until the water cools.
Scald the gooseberries again.
Make the syrup
In a kettle, combine the sugar with enough water to dissolve it.
Bring the mixture to a boil.
Remove any scum.
Cook the jam
Drain the gooseberries.
Add the gooseberries to the boiling syrup.
Use the drained water to boil more gooseberries for jelly.
Add 1 pound 4 ounces of sugar per pint of water.
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 body, pectin and tart flavor that give the jam its character.
- Sugar
- Sweetens the jam, helps it set, and preserves it by binding water.
The step that matters
Removing the scum from the boiling syrup. Scum is impurities rising to the surface of the sugar syrup; skimming it off keeps the jam clear and free of off flavors.
“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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