Gooseberries Preserved Whole
Ingredients
Directions
Prepare the fruit
Pick off the black eye from the gooseberries, leaving the stalks intact.
Scald the gooseberries in a pot of water over low heat, being careful not to boil them.
Once tender, transfer the gooseberries to cold water.
Make the syrup
In a separate pot, clarify the sugar with water, using 1 pint of water for every pound of sugar.
Cook and preserve
When the syrup is cold, place the gooseberries in a preserving pan and cover them with syrup.
Set the pan over gentle heat and let them boil slowly.
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
- Sugar
- Sweetens the fruit and, at this concentration, helps preserve it by drawing out water.
- Gooseberries
- Provide the fruit that is softened and preserved in the syrup.
The step that matters
Set the pan over gentle heat and let them boil slowly. Simmering slowly keeps the gooseberries whole and tender while the syrup penetrates; a hard boil can break the skins and turn the fruit mushy.
“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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