Gooseberry Jam
Ingredients
Directions
Prepare the fruit
Stew the gooseberries in a little water.
Press the berries through a coarse sieve.
Make the jam
Return the pulped gooseberries to the kettle.
Add ¾ pound of sugar for each pound of pulped gooseberries.
Boil for 45 minutes, stirring constantly.
Pour into jars or bowls and cover as directed for currant jams.
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
- Supply the fruit pulp that forms the body and tart flavor of the jam.
- Sugar
- Sweetens the jam and, as it boils down with the fruit, helps it thicken and keep.
The step that matters
Boil for 45 minutes, stirring constantly. Sugar-rich jam thickens as water evaporates, and it sticks and scorches easily on the bottom of the kettle. Constant stirring keeps the mixture moving so it cooks evenly and does not burn.
“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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