Gooseberry Jam
Ingredients
Directions
Cook the jam
Boil the gooseberries in a pot for 20 minutes, skimming frequently.
Add the brown sugar and boil for an additional 30 minutes.
Jar and store
Skim off any foam and pour the jam into earthenware jars.
Once cool, cover the jars with paper and store in a dry, cool 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
- Red gooseberries
- Provide fruit flesh and natural pectin that helps the jam thicken and set.
- Brown sugar
- Sweetens the jam and helps it set and keep well in storage.
The step that matters
Boiling after adding the sugar. The jam must boil long enough for the sugar and pectin to reach a gel point. Under-boiling leaves a runny jam that may not keep well, while the sugar concentration helps prevent spoilage once jarred.
“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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