Gooseberry Jam

Ingredients

• each pound pulped gooseberry
• three-fourths pound sugar

Method

1. 1

   Stew nice ripe berries in a little water, press through a coarse sieve, return to the kettle and add three-fourths pound sugar to each pound pulped gooseberry; boil three-quarters of an hour, stirring constantly; pour in jars or bowls, and cover as directed in preface.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 320. The excerpt below is the record exactly as published.

three-fourths pound sugar. Put miit and sugar over the fire, ^ keep stirrinff cehtly until sugar is dissolved, and careftilly remove ^' ' scum. BoilaDout an hour from the time it commences to simmer all over alike ; it must be well stirred all the time, or it will be liable ' to bum and stick to the pan. When the jam looks firm, and the juice appears like jelly, it is done. JAMS AND JELLIES. 381 OooBeberry Jam. — Stew nice ripe berries in a little water, press through a coarse sieve, return to the kettle and add three-fourths pound sugar to each pound nulped gooseberry ; boil three-quarters r of an hour, stirring constantly; pour in jars or bowls, and cov# as directed in preface. Some use an equal weight of fruit and sugar. If one prefers to keep the berries whole, put the sugar into kettle and add water enough to melt it ; drop tne fruit into the hot syrup and cook until the syrup begins to thickeii' around the berries. Do not stir but shake the kettle gently occasionally to keep the fruit 'from burning, and cook until a little jellies when cooled in a saucer. Put up as previously directed. Blaokhenry Jam is made same way. To make Uooseherry Jam

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