Gooseberry Jam
Ingredients
Directions
Boil the gooseberries in a pot for 20 minutes, skimming frequently.
Add the sugar and boil for an additional 30 minutes.
Skim the mixture and pour it into earthenware jars.
Once cool, cover the jars and store them in a dry, cool place.
Dissolve the sugar in a little water or currant juice before adding the fruit.
Gently shake the pan to prevent burning; avoid stirring to keep the fruit intact.
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
- Forms the bulk of the jam and supplies its tart flavour and natural pectin to help it set.
- Lump sugar
- Sweetens the jam and, as it cooks down, helps thicken it and preserve it.
The step that matters
Gently shake the pan instead of stirring. Sugar concentrates on the base of the pan as the jam thickens and can scorch easily. Shaking the pan moves the mixture without breaking the fruit apart, so the jam keeps its whole pieces and avoids a burnt taste.
“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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