Green-Gooseberry Jam
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Stir continuously as it thickens.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 294. The excerpt below is the record exactly as published.
GREEN- GOOSEBERRY JAM. Pick over green gooseberries, remove the tops and stems, wash them, and then put them into a preserving-kettle with half a cupful of cold water to each pound of gooseberries ; set them over the fire until they begin to soften ; then add to them an equal weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.