Green- Gooseberry Jam
Ingredients
Directions
Prepare
Pick over the green gooseberries, removing the tops and stems, then wash them.
Place the gooseberries in a preserving kettle with ½ cup of cold water for each pound of gooseberries.
Heat until the gooseberries begin to soften.
Cook the jam
Add an equal weight of sugar and continue boiling.
Stir frequently to prevent burning, especially as it thickens.
Boil for about 45 minutes until a small amount on a saucer thickens like jelly.
Finish
Remove from heat and let the jam cool slightly before storing, ensuring to exclude air.
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
- Green gooseberries
- Provide the fruit body, pectin and tartness that give the jam its flavor and set.
- Sugar
- Sweetens the jam and helps it thicken and set as it boils down.
- Cold water
- Starts the gooseberries cooking gently so they soften before the sugar is added.
The step that matters
Stir frequently while the jam thickens. As water evaporates and sugar concentrates, the mixture thickens and can scorch on the bottom of the kettle, giving a burnt flavor. Frequent stirring spreads heat evenly and prevents sticking.
“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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