Seeded Gooseberries
Ingredients
Directions
Make the syrup and cook the fruit
Boil water and sugar together to make syrup.
Simmer gooseberries in the syrup for 8 to 12 minutes.
Soak and reheat the syrup
Remove from heat and let cool in the syrup for a couple of days.
On the third day, drain the syrup and simmer it again, skimming off any foam.
Pour the hot syrup over the gooseberries immediately after removing from heat.
Dry the fruit
After 48 hours, drain the gooseberries and place them singly on plates or dishes.
Dry them in a gentle oven.
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 body and natural pectin that helps the jam set.
- Sugar
- Sweetens the fruit and draws water out of it, helping it keep and thicken.
The step that matters
Simmer the gooseberries gently. Simmering too hard can split the skins and break the fruit apart. Gentle heat keeps the berries whole while they absorb syrup, so they stay plump and intact.
“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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