Gooseberries, Bottled

Ingredients

• Gather the gooseberries when they are young and tender
• one pound of loaf sugar
• half a gill of water
• one drachm of alum

Method

1. 1

   Pick off the bloom and part of the stem, put them in dry black glass bottles.

2. 2

   Drive the corks about an inch in the neck of the bottles and set them in an oven filled with water.

3. 3

   Let the water boil slowly until the gooseberries turn a light yellow.

4. 4

   Take them off the fire, and when cold, drive in the corks and seal the bottles.

5. 5

   Set them in a dry cellar.

6. 6

   To make tarts, stew them about fifteen minutes until they turn a light green.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 39. The excerpt below is the record exactly as published.

GOOSEBERRIES, BOTTLED. Gather the gooseberries when they are young and tender, pick off the bloom and JANE HAMILTON'S RECIPES part of the stem, and put them in dry black glass bottles. Drive the corks about an inch in the neck of the bottles and set them in an oven, filled with water as high as the neck of the bottles. Set the oven on the fire and let the water boil slowly until the gooseberries turn a light yellow. Then take them off the fire, and Vhen cold drive in the corks and seal the bottles. Set them in a dry cellar. When you wish to make them into tarts put them on a hot fire and stew them about fifteen minutes, or until they turn a light green. To a quart bottle put one pound of loaf sugar, half a gill of water, and a piece of alum the size of a partridge egg, or one drachm of alum

Cook this with the app: pantry check, scaling, and the assistant.