Green Gooseberry Jam
Ingredients
Directions
Prepare the fruit
Wash the gooseberries and remove the tops and stalks.
In a pot, pour 4 pints of water over the gooseberries and simmer until they are broken down.
Strain the mixture through a jelly bag or cloth to extract the juice.
Make the jam
Weigh the juice and boil it rapidly for 15 minutes.
Stir in an equal weight of powdered sugar until fully dissolved.
Continue boiling for 15 to 20 minutes until it jellies strongly on a spoon.
Skim off any scum and pour the jelly into small jars or glasses.
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 flavor and natural pectin that lets the jam set into a jelly.
- Sugar
- Sweetens the jam and helps it set firm by binding water and thickening the juice.
The step that matters
Boiling the juice and sugar until it jellies. Boiling rapidly before adding sugar concentrates the juice, and the final boil must reach the point where it sets on a spoon. Undercooked jam stays runny, while overcooking can make it stiff and dull in flavor.
“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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