Very Fine Gooseberry Jam
Ingredients
Directions
Prepare the fruit
Seed the larger rough red gooseberries and scoop out the pulp.
Combine the pulp with whole gooseberries and stir over medium heat to extract the juice.
Strain the mixture and weigh the juice.
Cook the jam
Pour 2 lbs of juice into 4 lbs of seeded gooseberries and boil gently for 25 minutes.
Add 14 oz of sugar for each pound of fruit and juice, stirring until dissolved.
Boil the mixture for an additional 12 to 15 minutes, skimming off any foam.
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, pectin and tartness that give the jam its body and flavor.
- Sugar
- Sweetens the jam and helps it set and keep by binding water and thickening the mixture.
The step that matters
Skimming off the foam during the final boil. Foam is made of air and impurities that rise as the sugar boils; leaving it in can cloud the jam and spoil its clear look, so it should be skimmed off during the final boil.
“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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