Gooseberries, to preserve

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Another way
Instructions (10)
  1. Pick the white gooseberries, stamp and strain them.
  2. Take the largest of them when they just begin to turn; stone them, and to half a pound of gooseberries put a pound of the finest sugar, and beat it very fine.
  3. Take half a pound of the juice which you have strained; let it stand to settle clear; and set it, with six spoonfuls of water, on a quick fire; boil it as fast as you can; when you see the sugar, as it boils, look clear, they are enough; which will be in less than a quarter of an hour.
  4. Put them in glasses or pots, and paper them close.
  5. Next day, if they are not jellied hard enough, set them for a day or two in a hot stove, or in some warm place, but not in the sun; and, when jellied, put the papers close to them after being wetted and dried with a cloth.
Another way
  1. Stone your gooseberries, and as you stone them put them into water.
  2. Then weigh them, and to eight ounces of gooseberries take twelve ounces of double-refined sugar.
  3. Put as much water as will make it a pretty thick syrup, and when boiled and skimmed let it cool a little; then put the gooseberries into the syrup, and boil them quick, till they look clear.
  4. Take them out one by one, and put them into glass bottles.
  5. Then heat the syrup a little, strain it through muslin, pour it on the fruit, and it will jelly when cold.
Original Text
Gooseberries, to preserve. Pick the white gooseberries, stamp and strain them; then take the largest of them when they just begin to turn; stone them, and to half a pound of gooseberries put a pound of the finest sugar, and beat it very fine. Take half a pound of the juice which you have strained; let it stand to settle clear; and set it, with six spoonfuls of water, on a quick fire; boil it as fast as you can; when you see the sugar, as it boils, look clear, they are enough; which will be in less than a quarter of an hour. Put them in glasses or pots, and paper them close. Next day, if they are not jellied hard enough, set them for a day or two in a hot stove, or in some warm place, but not in the sun; and, when jellied, put the papers close to them after being wetted and dried with a cloth. Another way. Stone your gooseberries, and as you stone them put them into water: then weigh them, and to eight ounces of gooseberries take twelve ounces of double-refined sugar. Put as much water as will make it a pretty thick syrup, and when boiled and skimmed let it cool a little; then put the gooseberries into the syrup, and boil them quick, till they look clear. Take them out one by one, and put them into glass bottles;[277] then heat the syrup a little, strain it through muslin, pour it on the fruit, and it will jelly when cold.
Notes
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