Very Fine Gooseberry Jam

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

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 two 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 dissolved boil the preserve from twelve to fifteen minutes longer, and skim it well during the time. ↝ Gooseberries, raw [Fruits and Fruit Juices]
juice of gooseberries, 2 lbs. ↝ Gooseberries, raw [Fruits and Fruit Juices]
Sugar, 5-1/4 lbs. (or 14 oz. to each pound of fruit and juice) ↝ Sugar, NFS [Sugars and honey]

Instructions (8)

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 juice.
Pour two pounds of the juice to four pounds 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.
When the sugar is dissolved, boil the preserve from twelve to fifteen minutes longer.
Skim it well during the time.

Original Text

VERY 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 two 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 dissolved boil the preserve from twelve to fifteen minutes longer, and skim it well during the time.

Seeded gooseberries, 4 lbs.; juice of gooseberries, 2 lbs.: 25 minutes. Sugar, 5-1/4 lbs. (or 14 oz. to each pound of fruit and juice): 12 to 15 minutes.

Notes

—