Gooseberry Jam
Ingredients
Directions
Prepare
Select unripe white or green gooseberries and remove the stems and tails.
Make the jam
Boil the sugar with water for about 30 minutes, skimming off any scum that forms.
Add the gooseberries and simmer gently until the jam is clear and firm.
Test the jam by placing a small amount on a plate; if it jellies when cold, it's done.
Pot and store
Pour the jam into pots and let it cool.
Cover with oiled paper and tissue paper brushed with the un-beaten white of an egg.
Store in a dry place.
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 flavour.
- Sugar
- Sweetens the jam and helps it set firm as it thickens and cools.
The step that matters
Testing for a set. Gooseberries and sugar must reach the right concentration to gel. Testing a cold spoonful on a plate shows whether the jam will set, so overcooking or undercooking is avoided.
“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.
More gooseberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.