Gooseberry Jam
Ingredients
Directions
Prepare the berries
Remove stems and blossoms from the gooseberries.
Weigh and wash the berries, then place them in a kettle.
Cover the berries with boiling water and let them stand for 10 minutes, then drain.
Cook and seal
Add the sugar and cook until thick.
Bottle and seal the jam.
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 gel, plus tartness.
- Sugar
- Adds sweetness, binds water and helps the jam thicken and set as it cooks.
The step that matters
Cook until thick. The jam sets only when enough water has evaporated and the sugar and fruit pectin reach the right concentration. Stopping too early leaves a runny jam, while cooking too long can make it stiff and sugary.
“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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