Gooseberry Jam
Ingredients
Directions
Prepare
Wash the gooseberries and remove any stems or leaves.
In a large pot, combine the gooseberries and sugar.
Cook over medium heat, stirring frequently until the sugar dissolves.
Cook and jar
Increase heat and bring to a boil, cooking until the mixture thickens.
Pour the hot jam into sterilized jars and seal immediately.
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 tartness that give the jam its body and flavor.
- Sugar
- Sweetens the jam and helps it thicken and keep by binding water and setting the gel.
The step that matters
Boiling until the jam thickens. Sugar and pectin set only when the mixture reaches a hard boil and enough water evaporates. Stopping early leaves a runny jam, while overcooking can make it stiff and dull in flavor.
“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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