Raspberry and Gooseberry Jam
Ingredients
Directions
Cook the gooseberries in a small amount of water until soft.
Add the raspberries and cook for 10 minutes.
Add the sugar in thirds, allowing it to come to a boil each time.
After the last addition of sugar, boil until it reaches a jelly consistency.
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 tartness and pectin that help the jam thicken and set.
- Red raspberries
- Add bright flavor, aroma and color to the jam.
- Sugar
- Sweetens the jam and helps it thicken and set as it boils.
The step that matters
Boiling to jelly consistency. Sugar, acid and pectin set only when enough water has evaporated and the mixture reaches the gel point. Adding sugar in portions and bringing it to a boil each time keeps the boil steady, so the jam neither stays runny nor scorches.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.