Gooseberry Jam

Ingredients

• eight pounds of red, rough, ripe gooseberries
• one quart of red-currant juice
• five pounds of loaf-sugar

Method

1. 1

   Gather the fruit in dry weather, cut off the tops and tails.

2. 2

   Prepare the red-currant juice and mix it with the sugar in a preserving-pan, stirring until dissolved.

3. 3

   Boil for about five minutes, skim well, then add the gooseberries and boil for half to three-quarters of an hour.

4. 4

   Turn into an earthen pan and let it sit for two days.

5. 5

   Boil again until clear, then put into pots and cover.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 90. The excerpt below is the record exactly as published.

GOOSEBERRY JAM. To every eight pounds of red, rough, ripe gooseberries, allow one quart of red-currant juice, five pounds of loaf- saga

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