Gooseberries in Jelly

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 13 days ago
Not a recipe: No

Ingredients (6)

For the gooseberries

Gooseberries ↝ Gooseberries, raw [Fruits and Fruit Juices]
thick syrup ↝ Syrup, NFS [Jams, syrups, toppings]

For the jelly

three pints of the sharpest gooseberries you can get—they must be of the white sort ↝ Gooseberries, raw [Fruits and Fruit Juices]
one pint of water ↝ Water, tap [Tap water]
one pound of double-refined sugar

For serving

brandy paper

Instructions (11)

Make as much thick syrup as will cover the quantity of gooseberries you intend to do; boil and skim it clear: set it by till almost cold.
Have ready some green hairy gooseberries, not quite ripe, and the skins of which are still rather hard; cut off the remains of the flower at one end, leaving the little stalk on at the other; with a small penknife slit down the side, and with the point of the knife carefully remove the seeds, leaving the pulp.
Put the gooseberries into the syrup when lukewarm; set it on the fire, shake it frequently, but do not let it boil.
Take it off, and let the gooseberries stand all night: with a spoon push them under the syrup, or cover them with white paper.
Next day set them on the fire, scald them again, but they must not boil, and shake them as before.
Proceed in the same manner a third time.

For the jelly

Take three pints of the sharpest gooseberries you can get—they must be of the white sort—to one pint of water; and the quantity you make of this jelly must of course be proportioned to that of the fruit.
Boil them half an hour, till all the flavour of the fruit is extracted; strain off the liquor; let it settle, pour off the clear, and to each pint add one pound of double-refined sugar.
Boil it till it jellies, which you may see by putting a little into a spoon or cup.
Put a little of the jelly at the bottom of the pot to prevent the gooseberries from sinking to the bottom; when it is set, put in the rest of the gooseberries and jelly.
When cold, cover with brandy paper.

Original Text

Gooseberries in Jelly.

Make as much thick syrup as will cover the quantity of gooseberries you intend to do; boil and skim it clear: set it by till almost cold. Have ready some green hairy gooseber[276]ries, not quite ripe, and the skins of which are still rather hard; cut off the remains of the flower at one end, leaving the little stalk on at the other; with a small penknife slit down the side, and with the point of the knife carefully remove the seeds, leaving the pulp. Put the gooseberries into the syrup when lukewarm; set it on the fire, shake it frequently, but do not let it boil. Take it off, and let the gooseberries stand all night: with a spoon push them under the syrup, or cover them with white paper. Next day set them on the fire, scald them again, but they must not boil, and shake them as before. Proceed in the same manner a third time. The jelly to put them in must be made thus: Take three pints of the sharpest gooseberries you can get—they must be of the white sort—to one pint of water; and the quantity you make of this jelly must of course be proportioned to that of the fruit. Boil them half an hour, till all the flavour of the fruit is extracted; strain off the liquor; let it settle, pour off the clear, and to each pint add one pound of double-refined sugar. Boil it till it jellies, which you may see by putting a little into a spoon or cup. Put a little of the jelly at the bottom of the pot to prevent the gooseberries from sinking to the bottom; when it is set, put in the rest of the gooseberries and jelly. When cold, cover with brandy paper.

Notes

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