Jellied Gooseberries

Ingredients

• a quart of gooseberries
• half a pint of water for each quart
• a pound of sugar for each pint of juice

Method

1. 1

   Remove tops and stems from gooseberries, stew smaller ones with water to a pulp, then drain.

2. 2

   Cook larger gooseberries in water until tender, then cool.

3. 3

   Measure juice from the pulp, add sugar, boil until clear, then add large berries and boil until clear.

4. 4

   Pour syrup over berries and seal.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 293. The excerpt below is the record exactly as published.

JELLIED GOOSEBERRIES. Pick over gooseberries, removing the tops and stems, and separating the largest ones from the rest; put the smaller gooseberries into a preserving-kettle, adding half a pint of water to each quart of berries, and stew them to a pulp ; then pour them into a jelly-bag, and let them drain all night. The next day put fhe large gooseberries over the fire in a saucepan, with sufficient cold water to cover them, and stew them gently until they begin tp grow tender ; then skim them out of the boiling water,. and put them into a pan of cold water. Meantime, measure the juice from the goose- berries already cooked, and allow a pound of sugar to each pint of juice

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