Gooseberry Jam for Puddings
Ingredients
Directions
Prepare
Gather the gooseberries on a dry day.
Remove the stems and tails from the gooseberries.
Make the jam
Layer the gooseberries and sugar alternately in a preserving pan.
Shake the pan frequently and skim off any foam.
Boil until the syrup jellies, testing by cooling a little in a saucer.
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 form the jam's body and flavour.
- Brown sugar
- Sweetens the jam and, as it dissolves and concentrates, helps the syrup set.
The step that matters
Boil until the syrup jellies. Sugar and fruit must reach a high enough concentration to set. Under-boiling leaves runny jam, while over-boiling can darken and toughen the flavour. The saucer test shows when the setting point is reached.
“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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