To Make Gooseberry Jam
Ingredients
Directions
Prepare the fruit
Top and tail the gooseberries, then mash them in a preserving pan.
Cook the jam
Add ¾ pound of sugar for every pound of fruit.
Boil for 30 minutes, skimming well.
Pot the jam
Once done, transfer to pots and cover with brandy papers.
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 base, along with natural pectin and tartness that help the jam set.
- Sugar
- Sweetens the jam and helps it set and keep by drawing water out of the fruit.
The step that matters
Boil for 30 minutes, skimming well. Boiling drives off water so the fruit and sugar concentrate and can set into a jam. Skimming removes the foam and scum that rise during cooking, which would otherwise cloud the jam and spoil its clean 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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