Gooseberry Jam
Ingredients
Directions
Prepare
Wash and prepare the gooseberries.
Measure half the weight of the gooseberries in lump sugar.
Cook and pot
Break the gooseberries well and combine with the sugar in a pot.
Boil the mixture for 30 minutes or longer if needed.
Pour the jam 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
- Gooseberries
- Provide the fruit, pectin and tartness that give the jam its body and flavour.
- Lump sugar
- Sweetens the jam and helps it set by drawing water out of the fruit and thickening it.
The step that matters
Boiling the mixture. Sugar and fruit must reach a full, sustained boil so enough water evaporates and pectin can set the jam. Boiling too briefly leaves a runny result, while overcooking can make it dull and stiff.
“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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