Green Gooseberry Jam
Ingredients
Directions
Prepare
Remove the stalks and tops from the gooseberries using scissors.
Make the jam
In a preserving pan, combine the sugar and cold water, stirring over heat until boiling.
Add the gooseberries, stir again until boiling, skim well, and boil briskly for 20 minutes.
Remove the pan from the heat and let it stand for 10 minutes before pouring the jam into pots.
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
- Sugar
- Provides sweetness and, with the fruit's pectin and acid, helps the jam thicken and set.
- Gooseberries
- Supply the fruit, flavour, and natural pectin and acid that give the jam its body.
- Cold water
- Dissolves the sugar first so it can melt evenly before the fruit is added.
The step that matters
Boil briskly for 20 minutes after adding the gooseberries. A brisk, rolling boil drives off water and concentrates the sugar and fruit pectin so the jam can set. A gentle simmer may leave it runny, while over-boiling can scorch the sugar and dull the flavour.
“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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