Red Gooseberry Jam

Ingredients

• Small red gooseberries, 6 lbs.
• Pounded sugar, 2^ lbs.

Method

1. 1

   Weigh and boil the gooseberries quickly for three-quarters of an hour, stirring well.

2. 2

   Then add two and a half pounds of sugar and boil briskly for twenty to twenty-five minutes, stirring from the bottom to prevent burning.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 437. The excerpt below is the record exactly as published.

RED GOOSEBERRY JAM. The small rough red gooseberry, when fully ripe, is the best for this preserve, which may, however, be made of the larger kinds. When the tops and stalks have been taken carefully from the fruit, weigh, and boil it quickly for three-quarters of an hour, keeping it well stirred ; then for six pounds of the gooseberries, add two and a half of good roughly-powdered sugar ; boil these together briskly, from twenty to twenty-five minutes and stir the jam well from the bottom of the pan, as it is liable to burn if this be neglected. Small red gooseberries, 6 lbs. : | hour. Pounded sugar, 2^ lbs.

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