Gooseberry Jam, Red

Ingredients

• four pounds of gooseberries
• three pounds of sugar
• a pound of red currants

Method

1. 1

   Boil the fruit, add sugar when it begins to break, and boil for half an hour or until it sets.

2. 2

   Pour into jars.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 626. The excerpt below is the record exactly as published.

Gooseberry Jam, Red.— Take the tops and stalks from the gooseberries, and allow three pounds of sugar to every four pounds of fruit. It is a great improvement to add a l^ound of red currants to every three pounds of gooseberries. Boil tlie fruit. Keej) it well stirred, to prevent it burning, and as soon as the beiries begin to break, add the sugar. Let them boil for half an hour, or until the jam win sot when a little is put on a plate. If it will not do this at the end of half an hour, it must boil longer. Pcfur it into jars, and cover closely, in the usual way. Sufficient, a pound of fruit, &c., for a pound of jam. Probable cost, 7d. or 8d. per pound. Gooseberry Jam, Red (another way).— Take equal weights of fruit and sugar. Pick the tops and stalks froni the fruit, and make a slit with a needle in each goosebeiry. Allow a small tea-cupful of water to each pound of sugar, and boil the water and sugar together for ten minutes. Put in the fruit, and boil gently, until the skins look clear. Drain off the ber- ries, and put them into jars, boil the syrup until it will set, pour it over the fruit, and, when cool, tie up in the usual way. Time, about forty minutes to boil the syru]). Pro- bable cost," 7d. or 8d. per pound jar. Gooseberry Jam, Red (another way).— Allow a pint of red currant juice, prepared as for red currant jelly, and three pounds of loaf sugar to every four pounds of gooseberries

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