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Dessert

Gooseberries

A preserved gooseberry recipe using sugar and sterilization.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Gooseberries

Ingredients

Directions

Prepare

  1. Blanch the gooseberries in water and cool them.

  2. Place the cooled gooseberries in tins.

Preserve

  1. Cover the gooseberries with 22° sugar.

  2. Sterilize the tins in a water-bath for 20 minutes.

Recipe from a historical cookbook (Internet Archive).

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, with tart flavour and a texture that holds up after preserving.
Sugar
Adds sweetness and, at this concentration, helps preserve the fruit by binding water and slowing spoilage.

The step that matters

Sterilize the tins in a water-bath for 20 minutes.. Heating the sealed tins in water kills microorganisms that would otherwise spoil the fruit. Too short a time may leave microbes alive, so the full 20 minutes matters for safe storage.

“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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