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Dessert

Green- Gooseberry Jam

Jam made from green gooseberries, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Green- Gooseberry Jam

Ingredients

Directions

Prepare

  1. Pick over the green gooseberries, removing the tops and stems, and wash them.

  2. Place the gooseberries in a preserving kettle with 1 cup of cold water for each pound of gooseberries.

Make the jam

  1. Heat until the gooseberries begin to soften.

  2. Add an equal weight of sugar and continue boiling.

  3. Stir frequently to prevent burning, especially as it thickens.

  4. Boil for about 45 minutes until a small amount cooled on a saucer is as thick as jelly.

Jar

  1. Remove from heat and let the jam cool slightly.

  2. Pack the jam into jars, carefully excluding air.

Recipe from a historical cookbook (Internet Archive).

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
Their natural pectin and acidity help the jam set into a gel.
Sugar
Sweetens the jam, thickens it as it boils, and helps it keep.

The step that matters

Boil until the saucer test is as thick as jelly. As water evaporates, sugar and pectin concentrate and form a gel while the jam cools. Stopping too early leaves it runny, and boiling too long makes it 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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