Gooseberry Marmalade

Ingredients

• 4 lbs. gooseberries
• 1 gill of water
• 1 lb. of sugar for each pint

Method

1. 1

   Wash the gooseberries (it is not necessary to top and tail them), put them into a preserving pan, allowing 1 gill of water to each quart, and let them cook until quite soft and pulpy.

2. 2

   Then rub them through a sieve fine enough to keep back the seeds.

3. 3

   Measure this pulp, and weigh off 1 lb. of sugar for each pint.

4. 4

   Put the sugar with enough water to moisten it into a preserving pan, bring them to the boil, skim if necessary, and then boil quickly until they reach the hard ball stage or 247° Fahr.

5. 5

   Then add the gooseberry pulp, and boil both together until the marmalade will set.

6. 6

   Pot and cover in the usual way.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 756. The excerpt below is the record exactly as published.

Gooseberry Marmalade Gooseberries. Water. Sugar. Wash the gooseberries (it is not necessary to top and tail them), put them into a preserving pan, allow- ing J gill of water to each quart, and let them cook until quite soft and pulpy. Then rub them through a sieve fine enough to keep back the seeds. Measure this pulp, and weigh off 1 lb. of sugar for each pint

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