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Gooseberry jam – old recipe

updated

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Ingredients for 1 servings:

  • 2 kg gooseberries
  • 1 liter of water
  • 3 kg sugar, approx., see instructions

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 40 minutes

without gelling agent, makes approx. 15-18 glasses

Wash the gooseberries, trim the blossoms and stems. Boil the gooseberries in water for 20 minutes, then refrigerate overnight. Weigh the amount the next day. Measure the same amount of sugar. This will be slightly less than 3 kg. Boil the gooseberry compote with half the sugar for 20 minutes, then add the remaining sugar and bring back to a boil. Pour the hot gooseberry jam into clean jars and seal immediately. This quantity of ingredients makes approximately 15-18 jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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