which comes in specially useful for steamed puddings, &c. Weigh the pulp, and allow equal weight of sugar. Boil gently, taking great care not to burn, till clear—20 to 30 minutes.
Green Gooseberry and Strawberry Jam.
This will be appreciated by those who find the ordinary strawberry jam rather sweet and heavy. Take equal quantities of gooseberries and strawberries—say 3 lbs. of each. Trim the gooseberries, which must be firm and freshly pulled, and wash well. Put on to boil with a teacupful water to each lb. of gooseberries, and boil for 10 minutes. Add the strawberries and the sugar lb. for lb., and boil for 20 minutes longer, or till it will "jell," as Meg would say.
Green Gooseberry Jam
is made with the gooseberries alone, prepared as above. A little grated lemon rind, &c., might be used for flavouring. Then if one is making
Green Gooseberry Jelly,
top and tail the fruit very carefully, removing every tough or discoloured one. Put on to boil, well covered with water. Add flavouring or not as preferred, and simmer gently for an hour or so. Drain without pressure. Allow 14 ozs. to pint of juice, and boil rapidly about 10 minutes. Allow 1 lb. sugar to each lb. of the pulp. Boil together for about 20 minutes, and this will give a very good, if rough and ready, jam.
Jelly without Boiling.
Everyone who can get good red or white currants should try making the jelly without boiling. I got the recipe from a friend many years ago, and can recommend it as a way in which the fresh flavour of the fruit is preserved to perfection. Wring the currants in usual way, and to each pint of juice allow 14 ozs. loaf sugar, which must be pure cane. I believe crystalised will do, but I have never tried it. Granulated or beet sugar will not do. Put juice and sugar in a strong basin and beat with the back of a wooden spoon till the sugar is quite dissolved, which will take about half-an-hour. Skim and pot. It should be quite firm by next day, and will keep for a year or longer—if it escapes consumption.
Bramble Jelly.