Very Fine Gooseberry Jam
Ingredients
Directions
Prepare the fruit
Seed the larger kind of rough red gooseberries.
Scoop the pulp from the prepared fruit and combine it with whole gooseberries.
Stir the mixture over medium heat for a few minutes to extract the juice.
Strain and weigh the juice.
Pour 2 lbs of juice into 4 lbs of seeded gooseberries.
Cook the jam
Boil gently for 25 minutes.
Add 14 oz of sugar for each pound of fruit and juice, and stir until dissolved.
Boil the preserve for an additional 12 to 15 minutes, skimming regularly.
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 body and natural pectin that help the jam set.
- Sugar
- Sweetens the jam and helps it set and keep by binding water.
The step that matters
Boil the preserve for an additional 12 to 15 minutes, skimming regularly.. Sugar must dissolve fully before the final boil, and the jam must reach a firm set without overcooking. Skimming removes foam, which keeps the jam clear and fresh-tasting.
“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.