Goosebekky Jam
Ingredients
Directions
Prepare
Take your desired quantity of red ripe gooseberries.
Use half that quantity of lump sugar.
Break the gooseberries well and combine them with the sugar.
Cook and pot
Boil the mixture for 30 minutes or longer if necessary.
Pour into pots and 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
- Red ripe gooseberries
- Provide the fruit base and natural pectin that help the jam thicken as it cooks.
- Lump sugar
- Sweetens the jam and draws water out of the fruit, helping it set and keep.
The step that matters
Boil the mixture for 30 minutes or longer if necessary. The jam sets only when enough water evaporates and the sugar and fruit pectin reach a concentration that gels. Boiling too briefly leaves a runny jam that may spoil sooner. Judge the set before potting rather than relying on the clock alone.
“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.