Gooseberry Preserve

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 (4)
Preserve Base
Optional Addition
Instructions (9)
  1. Cut the tops and stalks from the gooseberries.
  2. Place the gooseberries in a large preserving-pan.
  3. Boil the gooseberries for 10 minutes, stirring often with a wooden spoon.
  4. Pass both the juice and pulp of the boiled gooseberries through a fine sieve.
  5. To every three pounds of gooseberry pulp and juice, add half a pint of raspberry juice.
  6. Boil the mixture briskly for three-quarters of an hour.
  7. Draw the pan aside.
  8. Stir in two pounds of sugar for every three pounds of gooseberry pulp and juice.
  9. When the sugar is dissolved, renew the boiling for fifteen minutes longer.
Original Text
GROSEILLÉE. (Another good preserve.) Cut the tops and stalks from a gallon or more of well-flavoured ripe gooseberries, throw them into a large preserving-pan, boil them for ten minutes, and stir them often with a wooden spoon; then pass both the juice and pulp through a fine sieve, and to every three pounds’ weight of these add half a pint of raspberry-juice, and boil the whole briskly for three-quarters of an hour; draw the pan aside, stir in for the above portion of fruit, two pounds of sugar, and when it is dissolved renew the boiling for fifteen minutes longer. Ripe gooseberries, boiled 10 minutes. Pulp and juice of gooseberries, 6 lbs.; raspberry-juice, 1 pint: 3/4 hour. Sugar, 4 lbs.: 15 minutes. Obs.—When more convenient, a portion of raspberries can be boiled with the gooseberries at first.
Notes
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