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Classic
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page 219
White Gooseberry Jam.
Gather the finest white gooseberries, or green if you choose, when just ripe;
top and tail them. To each pound put three quarters of a pound of fine sugar,
and half a pint of water. Boil and clarify the sugar in the water as directed in
page 208; then add the fruit; simmer gently till clear, then break it, and in a
few minutes put the jam into small pots.
Gooseberry Hops.
Of the largest green walnut kind, take and cut the bud end in four quarters,
leaving the stalk end whole; pick out the seeds, and with a strong needle and
thread fasten five or six together, by running the thread through the bottoms,
till they are of the size of a hop. Lay vine-leaves at the bottom of a tin
preserving-pan, cover them with the hops, then a layer of leaves, and so on; lay
a good many on the top, then fill the pan with water. Stop it so close down that
no steam can get out, set it by a slow fire till scalding hot, then take it off
till cold, and so do till on opening while cold, the gooseberries are of a good
green. Then drain them on sieves, and make a thin syrup of a pound of sugar to a
pint of water, boil, skim it well; when half cold, put in the fruit; next give
it one boil; do this thrice. If the hops are to be dried, which way they eat
best, and look well, they may be set to dry in a week: but if to be kept wet,
make a syrup in the above proportions, adding a slice of ginger in boiling; when
skimmed and clear, give the gooseberries one boil, and when cold, pour it over
them. If the first syrup he found too sour, a little sugar may be added and
boiled in it, before the hops that are for drying have their last boil.
The extra-syrup will serve for pies, or go towards other sweetmeats.
Raspberry Jam.
Weigh equal quantities of fruit and sugar; put the former into a preserving-pan,
boil and break it, stir constantly, and let it boil very quickly. When most of
the juice is wasted, add the sugar, and simmer half an hour.
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