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Dessert

Gooseberry Jam, White or Yellow

Jam made from gooseberries and sugar, optionally with water or white currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Gooseberry Jam, White or Yellow

Ingredients

Directions

Prepare

  1. Pick the tops and tails from the gooseberries.

  2. If using, boil the sugar with ½ cup of water before adding the fruit.

Make the jam

  1. Stir the fruit in a pot until it boils.

  2. Add the sugar and continue boiling for about an hour.

  3. For added flavor, mix in a small amount of white currant juice, adding equal weight of sugar.

Jar

  1. Pour into sterilized jars and seal.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + white curranttop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gooseberries
Provide the fruit body, pectin and tartness that give the jam its flavor and set.
Sugar
Sweetens the jam and, boiled with the fruit, helps it thicken and keep.

The step that matters

Boiling the fruit and sugar together for about an hour. Sugar and fruit must cook long enough to concentrate and reach the setting point. Too short a boil leaves the jam runny, while overcooking can darken and dull the flavor.

“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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