Gooseberry Jam for Puddings
Ingredients
Directions
Prepare
Gather the gooseberries on a dry day.
Top and tail the gooseberries.
In a preserving pan, layer the gooseberries and sugar alternately.
Cook
Shake the pan frequently and skim off any foam.
Boil until the syrup jellies, testing by cooling a little in a saucer.
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
- Red rough gooseberries
- Provide the fruit, pectin and tartness that give the jam its flavour and body.
- Good brown sugar
- Sweetens the jam and, with boiling, helps draw out liquid to form the syrup that sets.
The step that matters
Boil until the syrup jellies. Setting depends on the mixture reaching the point where enough water evaporates and sugar and pectin concentrate to gel. Testing on a cold saucer shows when it is ready, since overcooking can make the jam stiff and dull while undercooking leaves it runny.
“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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