Gooseberry Jam
Ingredients
Directions
Prepare
Stalk and wash the gooseberries.
Place the gooseberries in a preserving pan.
Stir them as they warm to release the juice.
Cook the jam
Boil for 10 minutes.
Add the sugar.
Return to the heat.
Boil for 2 hours.
Stir constantly to prevent burning.
When it thickens and jellies on a plate, it's done.
Pot and set
Transfer to pots.
Let sit for a day before covering.
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 acid that give the jam its body and tartness.
- Sugar
- Sweetens the jam and, with boiling, thickens it and helps it set.
The step that matters
Stir constantly while the jam boils. Sugar-heavy jam is thick and sticks to the pan bottom, so it scorches easily during the long boil. Constant stirring spreads heat evenly and prevents burning.
“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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