Green Gooseberry Jam

Ingredients

• Green gooseberries, 6 lbs.
• two and a half of sugar beaten to powder

Method

1. 1

   Cut the stalks and tops from the fruit, weigh and bruise it slightly, boil it for six or seven minutes, keeping it well turned.

2. 2

   Then add two and a half pounds of sugar for every three pounds of gooseberries and boil the preserve quickly for three-quarters of an hour, stirring constantly and clearing from scum.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 436. The excerpt below is the record exactly as published.

GREEN GOOSEBERRY JAM. ( Firm and of good colour .) Cut the stalks and tops from the fruit, weigh and bruise it slightly, boil it for six or seven minutes, keeping it well turned during the time, then to every three pounds of gooseberries add two and a half of sugar beaten to powder, and boil the preserve quickly for three- quarters of an hour. It must be constantly stirred, and carefully cleared from scum. This makes a fine, firm, and refreshing preserve if the fruit be rubbed through a sieve before the sugar is added. If well reduced afterwards, it may be converted into a gateau , or gooseberry-solid, with three pounds of sugar, or even a smaller pro- portion. The preceding jam will often turn in perfect form from the moulds or jars which contain it ; and if freed from the seeds, would be very excellent : it is extremely good even made as above. For all preserves, the reduction, or boiling down to a certain consistence, should take place principally before the sugar is mingled with them ; and this has the best effect when added to the fruit and dissolved in it by degrees. Green gooseberries, 6 lbs.

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