Goosebeeky Jam
Ingredients
Directions
Prepare
Measure the desired amount of red rough ripe gooseberries.
Use half that amount of lump sugar.
Break the gooseberries well and combine them with the sugar in a pot.
Cook and pot
Boil the mixture for 30 minutes, or longer if necessary.
Pour the jam into pots and cover with paper.
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 flesh, natural pectin and tartness that give the jam its body and flavour.
- Lump sugar
- Sweetens the jam and helps it set by drawing water out of the fruit and thickening the mixture.
The step that matters
Boiling the mixture. Boiling long enough lets the sugar and fruit reach the concentration needed for the jam to set. Stopping too early leaves it runny, while overcooking can make it dark and sticky. Checking for a set before potting helps avoid both problems.
“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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