Gooseberries Preserved Whole

Ingredients

• an equal weight of gooseberries
• an equal weight of sugar
• half a pint of water for each pound

Method

1. 1

   Choose ripe gooseberries, remove tops and stems, wash and dry.

2. 2

   Boil sugar and water until clear, then pour over gooseberries in an earthen bowl.

3. 3

   Let stand overnight.

4. 4

   The next day, boil the fruit and syrup gently until the gooseberries look clear.

5. 5

   Cool and put in glass jars, excluding air.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 293. The excerpt below is the record exactly as published.

half a pint of water to each pound, and let it boil, skimming it until it is clear ; then put the pulp of the grapes into this sirup, and let them boil for two minutes ; next turn the grape-pulp and sirup into a fine hair sieve, and rub them through it with a potato-masher, or a wooden spoon, to free them from seeds ; then put them again into the preserving- kettle, together with the grape-skins, return it to the fire, and let its contents boil for about two minutes, or until the skins grow plump and full; after that, cool the preserve, and put it up in glass jars, as already directed in other preserve recipes. GRAPE JELLY. Jelly can be made from either ripe or green grapes by fol- lowing any of the jelly recipes. GOOSEBERRIES PRESERVED WHOLE. Choose perfectly sound, ripe gooseberries, remove the tops and stems, and wash and dry them ; weigh them, and allow an equal weight of sugar

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