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📝 Description
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🥘 Ingredients
Equal weight of fruit and sugar.
👨🍳 Method
Select the gooseberries not very ripe, either white or green, and top and tail them. Boil the sugar with water (allowing 1/2 pint to every lb.) for about 1/4 hour, carefully removing the scum as it rises; then put in the gooseberries, and simmer gently till clear and firm: try a little of the jam on a plate; if it jellies when cold, it is done, and should then be poured into pots. When cold, cover with oiled paper, and tissue-paper brushed over on both sides with the unbeaten white of an egg, and store away in a dry place.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I tried my hand at Mrs. Beeton's White or Green Gooseberry Jam, and I must say, it was a delightful trip back in time. I found the process of scumming the sugar syrup surprisingly therapeutic—like a tiny, edible science experiment. The most delightful surprise was how the tart gooseberries transformed into a sweet, tangy spread with a vibrant, almost neon green hue when I used the green variety. It was like a tiny, edible science experiment. This jam is perfect for the weeknight cook who wants to make the most of seasonal produce. The equal weight of fruit to sugar ensures that the gooseberries' unique flavour shines through, and the process is simple enough to fit into a busy evening. I stored mine in a sterilized jar, skipping the old-fashioned tissue-paper method, and it's been a lovely addition to my morning toast. Give it a try if you have access to fresh gooseberries—they're not as common as they once were, but worth seeking out.
