Mode.—Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water; then take them out, and plunge them into cold water, with which has been mixed a tablespoonful of vinegar, which will assist to keep the fruit a good colour. Make a pint of syrup by recipe No. 1512, and when it boils, drain the gooseberries and put them in; simmer them gently until the fruit is nicely pulped and tender, without being broken; then dish the gooseberries on a glass dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and serve cold.
Time.—About 5 minutes to boil the gooseberries in the syrup; 3 minutes to reduce the syrup.
Average cost, 9d.
Sufficient,—a quart of gooseberries for 5 or 6 persons.
Seasonable in June.
GOOSEBERRY JAM.
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.