To Preserve Gooseberries
Ingredients
Directions
Prepare
Take dry gooseberries and weigh them.
Use slightly more sugar than the weight of the gooseberries.
Layer the fruit and sugar in a pan.
Cook and jar
Add ½ cup of water and boil the fruit quickly until clear.
Remove the fruit and place it into jars.
Boil the syrup until thick, then pour it over the fruit.
Once cool, cover the jars tightly with paper.
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
- Rough-skinned gooseberries
- Form the main fruit, which softens and turns clear as it cooks in the syrup.
- Sugar
- Sweetens the fruit and, at high concentration, thickens the syrup and helps preserve it.
The step that matters
Boil the fruit quickly until clear. Sugar and heat draw water out of the fruit and clear it, so a quick boil keeps the fruit firm. Boiling too long can break the fruit apart before the syrup thickens.
“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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