Gooseberry Jam
Ingredients
Directions
Prepare the fruit
Cut and remove the seeds from the gooseberries.
Place the gooseberries in a pan of water to green them, then drain them in a sieve.
Cook the jam
Mash the gooseberries in a mortar with an equal weight of sugar.
Boil the gooseberries in water until mashed, then squeeze out the juice.
For every pint of juice, add 1 pound of sugar and boil, skimming off any foam.
Add the green gooseberries and boil until thick and clear.
Jar
Transfer the jam into jars.
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 natural pectin and acidity that help the jam thicken and set.
- Sugar
- Sweetens the jam, thickens it as it boils, and helps it keep.
The step that matters
Boil until thick and clear. Setting depends on enough water evaporating so that sugar and fruit pectin reach the concentration needed to gel. Stopping early leaves a runny jam, while boiling too long can make it dark and sticky.
“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.
More gooseberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.