Gooseberry and Red-currant Jam

Ingredients

• 3 lbs. red gooseberries
• 1 gill red-currant juice
• 3½ lbs. sugar

Method

1. 1

   Top and tail the gooseberries and remove any that are unsound.

2. 2

   Wash them thoroughly, and dry in a coarse cloth.

3. 3

   Put them into a preserving pan with red-currant juice in the above proportion.

4. 4

   Heat the contents slowly over the fire and then boil for 15 minutes.

5. 5

   Add the sugar gradually, and boil again until the jam will set.

6. 6

   Skim when necessary.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 757. The excerpt below is the record exactly as published.

Gooseberry and Red-currant Jam To 3 lbs. red gooseberries allow 1 gill red-currant juice and 3£ lbs. sugar

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