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Dessert

Gooseberry Marmalade

A preserve made from green gooseberries, sugar, and alum, boiled into marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gooseberry Marmalade

Ingredients

Directions

Prepare the fruit

  1. Soak the gooseberries in cold water.

  2. Place them in a pot over low heat with the alum until scalded and soft enough to pulp.

  3. Pass the softened gooseberries through a fine sieve.

Make and pot the marmalade

  1. Add the sugar to the pulp and boil until it thickens.

  2. Pour the marmalade into sweetmeat pots or small molds.

Recipe from a historical cookbook (Internet Archive).

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

Green gooseberries
Provide the fruit pulp that forms the body of the marmalade and its natural tartness.
Sugar
Adds sweetness and, once boiled with the pulp, helps the marmalade thicken and set.

The step that matters

Boil the pulp with the sugar until it thickens. Sugar and fruit pectin must be concentrated by boiling to form a gel. Stopping too early leaves the marmalade runny, while boiling too long can make it stiff and dull in 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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