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6lb green goosberries
Cut the stalks and tops from the fruit, weigh and bruise it slightly, boil it for six or seven minutes, keeping it well turned during the time.
Then to every 3lb of gooseberries add 2½lb sugar beaten to a powder, and boil the preserve quickly for ¾ of an hour.
It must be constantly stirred, and carefully cleared from scum.
This makes a fine, firm and refreshing preserve if the fruit be rubbed through a sieve before the sugar is added.
If well reduced afterwards, it may be converted into a gateau, or gooseberry-solid, with 3lb of sugar, or even a smaller proportion.
The preceding jam will often turn in perfect form from the moulds or jars which contain it; and if freed from the seeds, would be very excellent: it is extremely good even made as above.
For all preserves, the reduction, or boiling down to a certain consistency, should take place principally befor the sugar is mingled with them; and this has the best effect when added to the fruit and dissolved in it by degrees.
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