To Preserve Yellow or Green Gooseberries
Ingredients
Directions
Prepare the gooseberries
Remove the tops and tails from the gooseberries.
Slit the gooseberries up the sides and remove the seeds with a silver knife or teaspoon.
Place the seeds and any pulp into a sieve to collect the juice.
Cook the preserves
Boil the collected juice with the sugar until dissolved.
Add the gooseberry skins and boil until they are perfectly clear.
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, skins and natural pectin that set the preserve.
- Sugar
- Sweetens the preserve and helps it set and keep once cooked.
The step that matters
Boil until the skins are perfectly clear. Gooseberry skins hold pectin and must be cooked long enough to soften fully and turn clear. Stopping early leaves them tough and cloudy, and the preserve may not set well.
“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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