Gooseberry Jam

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.5 pint
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Weigh the gooseberries.
  2. With a pair of scissors, cut off the tops and tails.
  3. Put the gooseberries and currant-juice into a preserving-pan.
  4. Let them boil tolerably quickly, keeping them well stirred.
  5. When they begin to break, add to them the sugar.
  6. Keep simmering until the jam becomes firm, carefully skimming and stirring it, that it does not burn at the bottom.
  7. It should be boiled rather a long time, or it will not keep.
  8. Put it into pots (not too large).
  9. Let it get perfectly cold.
  10. Then cover the pots down with oiled and egged papers, as directed for red-currant jelly No. 1533.
Original Text
I. 1547. INGREDIENTS.—To every lb. of fruit allow 3/4 lb. of loaf sugar; currant-juice. Mode.—Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft. Weigh them; with a pair of scissors, cut off the tops and tails, and to every 6 lbs. of fruit have ready 1/2 pint of red-currant juice, drawn as for jelly. Put the gooseberries and currant-juice into a preserving-pan; let them boil tolerably quickly, keeping them well stirred; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming: and stirring it, that it does not burn at the bottom. It should be boiled rather a long time, or it will not keep. Put it into pots (not too large); let it get perfectly cold; then cover the pots down with oiled and egged papers, as directed for red-currant jelly No. 1533. Time.—About 1 hour to boil the gooseberries in the currant-juice; from 1/2 to 3/4 hour with the sugar. Average cost, per lb. pot, from 6d. to 8d. Sufficient.—Allow 1-1/2 pint of fruit for a lb. pot. Seasonable.—Make this in June or July.
Notes
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