Goosebebry Jam
Ingredients
Directions
Prepare
Select unripe gooseberries and remove the stems and tails.
Make the jam
Boil the sugar with water for about 30 minutes, skimming off any scum.
Add the gooseberries and simmer gently until the mixture is clear and firm.
Test the jam on a plate; if it jellies when cold, it is done.
Pot and store
Pour the jam into pots and let it cool.
Cover with oiled paper and tissue paper brushed with the white of an egg.
Store in a dry place.
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, pectin and acidity that help the jam set and gel.
- Sugar
- Sweetens the jam and binds water, helping it set and keep.
The step that matters
Testing for set. Setting depends on sugar concentration, pectin and acid reaching the gel point. The cold plate test shows whether the jam has set, and stopping the cooking at the right point keeps it from becoming stiff or failing to set.
“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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