The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

This may be made of gooseberries only, in the same manner as directed for currant jam, or of a mixture of red or black currants and gooseberries.

Green Gooseberry Jam.

First crack them in a mortar, put them into a preserving-pan with ¾ lb. lump sugar, to 1 lb. fruit, and boil till it begins to look clear. A nice preserve for tartlets.

Damson Jam.

Boil 1 lb. sugar to 1 lb. fruit, till the juice adheres to the fruit. For open tarts.

Rhubarb Jam.

Boil an equal quantity of rhubarb, cut in pieces, and gooseberries, before they are quite ripe, with ¾ lb. loaf sugar to 1 lb. of fruit. Well boiled, it forms a rich jam, similar to apricot. Or: boil 6 lbs. fruit cut in square pieces, 6 lbs. lump sugar, and let it stand a few hours, to draw out the juice, boil the juice three different times, and pour over the rhubarb.

Black Butter.

A very nice preserve to spread on bread, and is a mixture of currants, gooseberries, cherries, raspberries, or strawberries. To every 2 lbs. fruit, put 1 lb. sugar, and boil it till reduced one-fourth.

Fruit for Puddings.