Canned Gooseberries
Ingredients
Directions
Blanch the berries
Pick over the gooseberries.
Place them in a porcelain kettle and add enough water to cover them.
Bring the water to a boil.
Once boiling, the gooseberries will rise to the surface; remove them immediately.
Pack the jars
Fill jars with the gooseberries and pour in boiling water to cover.
Seal the jars.
Serve
Sweeten the berries at the table.
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 main fruit, with their natural tartness shaping the flavour and texture of the finished berries.
- Sugar
- Adds sweetness to balance the gooseberries' tartness, added to taste at the table.
The step that matters
Remove the gooseberries as soon as they rise. Once the water boils, the berries float to the surface. Leaving them in the hot water longer softens the skins and pectin further, so they can burst and turn mushy.
“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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