Red-Gooseberry Jam
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Ensure jars are airtight.
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 293. The excerpt below is the record exactly as published.
RED-GOOSEBERRY JAM. Remove the tops and stems from three pounds of ripe red gooseberries, and strip a pound of red currants
Cook this with the app: pantry check, scaling, and the assistant.