WHITE OR GREEN GOOSEBERRY JAM.
1549. INGREDIENTS.—Equal weight of fruit and sugar.
Mode.—Select the gooseberries not very ripe, either white or green, and top and tail them. Boil the sugar with water (allowing 1/2 pint to every lb.) for about 1/4 hour, carefully removing the scum as it rises; then put in the gooseberries, and simmer gently till clear and firm: try a little of the jam on a plate; if it jellies when cold, it is done, and should then be poured into pots. When cold, cover with oiled paper, and tissue-paper brushed over on both sides with the unbeaten white of an egg, and store away in a dry place.
Time.—1/4 hour to boil the sugar and water, 3/4 hour the jam.
Average cost, from 6d. to 8d. per lb. pot.
Sufficient.—Allow 1-1/2 pint of fruit for a lb. pot.
Seasonable.—Make this in June.
GOOSEBERRY JELLY.
1550. INGREDIENTS.—Gooseberries; to every pint of juice allow 3/4 lb. of loaf sugar.
Mode.—Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow 3/4 lb. of sugar. Boil the juice and sugar together for nearly 3/4 hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be taken up and put into small pots. Cover the pots with oiled and egged papers, the same as for currant jelly No. 1533, and store away in a dry place.