RED 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 (2)
Instructions (6)
  1. Take the tops and stalks carefully from the fruit.
  2. Weigh the gooseberries.
  3. Boil the gooseberries quickly for three-quarters of an hour, keeping it well stirred.
  4. Add two and a half pounds of good roughly-powdered sugar to six pounds of gooseberries.
  5. Boil these together briskly for twenty to twenty-five minutes.
  6. Stir the jam well from the bottom of the pan, as it is liable to burn if this be neglected.
Original Text
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.: 3/4 hour. Pounded sugar, 2-1/2 lbs.: 20 to 25 minutes.
Notes
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