Gooseberry Jam
Ingredients
Directions
Prepare the gooseberries
Remove the stems from the gooseberries and scald them in hot water.
Let them sit until the water cools, then scald again.
Make the syrup and cook
In a kettle, combine 1¼ pounds of sugar with enough water to dissolve it.
Bring the mixture to a boil and remove any scum.
Drain the gooseberries and add them to the boiling syrup.
For jelly, use the drained water with 1¼ pounds of sugar per pint.
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, pectin and tart flavor that form the body of the jam.
- Sugar
- Sweetens the jam and, when boiled with fruit, helps it thicken and set.
The step that matters
Scalding and draining the gooseberries. Scalding softens the skins so the fruit absorbs syrup evenly. Adding the fruit to a boiling syrup, rather than to cold syrup, helps it hold its shape and keeps the jam from turning mushy.
“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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