Gqooseberry Jam
Ingredients
Directions
Prepare the fruit
Pick the gooseberries just as they begin to turn.
Stem, wash, and weigh the gooseberries.
Cook the jam
Combine the gooseberries and water in a pot and boil until soft.
Add the sugar and continue boiling until the mixture is clear.
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 main fruit body and natural pectin that helps the jam thicken and set.
- Sugar
- Adds sweetness and, with the fruit's acid and pectin, helps the jam set and keeps it preserved.
The step that matters
Boiling until clear after adding the sugar. Sugar must dissolve fully and the mixture must reach the concentration needed for a gel. Stopping too early leaves the jam runny, while boiling too long can make it stiff, sticky, or prone to crystallizing.
“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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