Very Fine Gooseberry Jam

Ingredients

• Seeded gooseberries, 4 lbs.
• juice of gooseberries, 2 lbs.
• Sugar, lbs. (or 14 oz, to each pound of fruit and juice)

Method

1. 1

   Seed the fruit and add the pulp to some whole gooseberries.

2. 2

   Stir over moderate heat to extract the juice, strain, and weigh it.

3. 3

   Pour two pounds of juice to four pounds of seeded gooseberries, boil gently for twenty-five minutes, add fourteen ounces of sugar for each pound of fruit and juice, and boil for twelve to fifteen minutes longer, skimming well.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

YERY FINE GOOSEBERRY JAM. Seed the fruit, which for this jam may be of the larger kind of rough red gooseberry : those which are smooth skinned are generally of far inferior flavour. Add the pulp which has been scooped from the prepared fruit to some whole gooseberries, and stir them over a moderate fire for some minutes to extract the juice ; strain and weigh this ; pour twro pounds of it to four of the seeded gooseberries, boil them rather gently for twenty-five minutes, add fourteen ounces of good pounded sugar to each pound of fruit and juice, and when it is lissolved boil the preserve from twelve to fifteen minutes longer, and skim it well daring the time. Seeded gooseberries, 4 lbs. ; juice of gooseberries, 2 lbs. : 25 minutes. Sugar, lbs. (or 14 oz, to each pound of fruit and juice)

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