Gooseberry Jam, Green or White
Ingredients
Directions
Prepare
Top and tail the gooseberries.
Make the syrup
In a preserving pan, combine the sugar and water.
Boil for 10 to 15 minutes.
Remove any scum.
Cook the jam
Add the gooseberries and simmer for 45 minutes.
Test for jellied consistency by placing a small amount on a cold plate.
Jar and cool
Pour into jars.
Let the jam cool.
Cover the jars.
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 flavour, tartness and natural pectin that helps the jam set.
- Preserving sugar
- Provides sweetness, helps the jam set and preserves it.
The step that matters
Testing for jellied consistency on a cold plate. Jam thickens as it cools because sugar, pectin and acid form a gel at a set point. Cooking too little leaves it runny, while cooking too long makes it stiff and dull, so a cold-plate test shows when it is ready.
“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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