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Dessert

Ripe Gooseberry Jam

A jam made from ripe gooseberries, sugar, and red currant juice, boiled and simmered until firm.

From an old cookbook · modernised transcription
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Why it works: Sugar and red currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Ripe Gooseberry Jam

Ingredients

Directions

Prepare the fruit

  1. Select ripe, hairy gooseberries gathered in dry weather.

  2. Weigh the gooseberries, then cut off the tops and tails.

Make the jam

  1. Combine the gooseberries and red currant juice in a preserving pan.

  2. Boil the mixture quickly, stirring well.

  3. When the fruit begins to break (about 1 hour), add the sugar.

  4. Simmer until the jam becomes firm, stirring and skimming constantly.

Pot and cover

  1. Pour the jam into small pots and cover with oiled and egged paper once cool.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + red curranttop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gooseberries
Provide the main fruit body, pectin and tart flavour that define the jam.
Sugar
Sweetens the jam and, with boiling, helps it set firm and keep well.
Red currant juice
Adds extra natural pectin and acidity to help the jam set.

The step that matters

Adding the sugar after the fruit breaks down. Sugar added before the fruit has softened can toughen the skins and slow the release of pectin, so the jam may set poorly. Waiting until the fruit breaks lets the pectin and acid work first.

“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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