Red Gooseberry Jam
Ingredients
Directions
Trim the tops and tails of the gooseberries.
Place the gooseberries in a preserving pan and boil, stirring well for 45 minutes.
Add the broken small lump of sugar.
Continue boiling for 25 minutes longer, or until it sets.
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 and natural pectin that helps the jam thicken and set.
- Sugar
- Sweetens the jam and, with the fruit's pectin, helps it gel while preserving it.
The step that matters
Boil until it sets. Jam sets when enough pectin, sugar and acid are concentrated by boiling. Stopping too early leaves it runny, while boiling too long can make it stiff and dull in flavour, so check for a set rather than relying only on the timer.
“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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