Gooseberry Jam
Ingredients
Directions
Prepare the fruit
Stew the gooseberries in a little water.
Press through a coarse sieve.
Make the jam
Return the pulp to the kettle and add ¾ pound of sugar for each pound of pulp.
Boil for 45 minutes, stirring constantly.
Pour into jars or bowls and cover as directed.
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, along with natural pectin and acidity that help the jam set.
- Sugar
- Adds sweetness, helps the jam thicken and set, and preserves the fruit.
The step that matters
Boil for 45 minutes, stirring constantly. As water evaporates, the sugar and fruit concentrate and can scorch on the base of the pan. Constant stirring prevents sticking and burning and gives an even texture.
“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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