Wash the gooseberries (it is not necessary to top
and tail them), put them into a preserving pan, allow-
ing J gill of water to each quart, and let them cook
until quite soft and pulpy. Then rub them through
a sieve fine enough to keep back the seeds.
Measure this pulp, and weigh off 1 lb. of sugar
for each pint✪ Gooseberry Marmalade. Put the sugar with enough water
to moisten it into a preserving pan, bring them to
the boil, skim if necessary, and then boil quickly
until they reach the hard ball stage or 247° Fahr.
(see p. 597). Then add the gooseberry pulp, and
boil both together until the marmalade will set.
Pot and cover in the usual way.
2137. Gooseberry and Red-currant Jam
To 3 lbs. red gooseberries allow 1 gill red-currant
juice and 3£ lbs. sugar✪ Gooseberry and Red-currant Jam.
Top and tail the gooseberries and remove any that
are unsound. Wash them thoroughly, and dry in
a coarse cloth. Put them into a preserving pan
with red-currant juice (see below) in the above
proportion. Heat the contents slowly over the
fire and then boil for 15 minutes. Add the sugar
gradually, and boil again until the jam will set.
Skim when necessary.
2138. Greengage Jam
Make in the same way as Apricot Jam (Recipe
2116).
2139. Lemon Marmalade
Make in the same way as Orange Marmalade
(Recipe 2143).
2140. Lemon Jelly Marmalade
3 lbs. lemons. 4 pts. cold water. Preserving sugar.
Choose good fresh lemons with thin skins. Wash
them carefully, and peel off the rind as thinly
as possible. Now cut the yellow rinds across in
thin strips or shreds, put these into a small sauce-
pan with a pint of the water, and let them simmer
until tender, about | hour. Meanwhile remove the
white skin from the lemons (this is not used in the
marmalade) and cut the inside juicy part in small
pieces. Put this into the preserving pan with
the remainder of the water, bring to the boil, and
boil steadily about 1 hour, stirring frequently.
Then strain through a fine hair sieve or jelly bag
without pressing the fruit. When all the liquid
has run through, add to it the lemon shreds and
their liquid. Measure this and return it to a clean
preserving pan, allowing § lb. sugar to each pint
of liquid✪ Lemon Jelly Marmalade. Bring to the boil, and boil until the
marmalade will set readily. Pour into jars and
cover.
2141. Loganberry Jelly
Loganberries. Water. Preserving sugar.
Take as many loganberries as desired, pick off
the stalks, and look over them carefully. Put
them into a preserving pan with just sufficient
water to keep them from burning, and cook them
slowly until reduced to a pulp, stirring frequently.
Then strain through a jelly cloth, or through a
piece of muslin placed over a sieve. When every
drop of juice has run through, measure it and
return it to a clean preserving pan. Add 1 lb. of
sugar to every pint of juice, and stand the pan in
a warm place until the sugar is melted. Then
bring to the boil, skim if necessary, and boil 20
minutes, or until the jelly will set. Pour into
6mall pots and cover in the usual way.
2142. Mulberry Jam
4 lbs. mulberries. I 1 pt. water or rhubarb
3 lbs. preserving sugar. | juice. 2 lemons.
Page 757 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the gooseberries (it is not necessary to top and tail them), put them into a preserving pan, allowing 1 gill of water to each quart, and let them cook until quite soft and pulpy. Then rub them through a sieve fine enough to keep back the seeds. Measure this pulp, and weigh off 1 lb. of sugar for each pint. Put the sugar with enough water to moisten it into a preserving pan, bring them to the boil, skim if necessary, and then boil quickly until they reach the hard ball stage or 247° Fahr. (see p. 597). Then add the gooseberry pulp, and boil both together until the marmalade will set. Pot and cover in the usual way.
2137. Gooseberry and Red-currant Jam
To 3 lbs. red gooseberries allow 1 gill red-currant juice and 3£ lbs. sugar.
Top and tail the gooseberries and remove any that are unsound. Wash them thoroughly, and dry in a coarse cloth. Put them into a preserving pan with red-currant juice (see below) in the above proportion. Heat the contents slowly over the fire and then boil for 15 minutes. Add the sugar gradually, and boil again until the jam will set. Skim when necessary.
2138. Greengage Jam
Make in the same way as Apricot Jam (Recipe 2116).
2139. Lemon Marmalade
Make in the same way as Orange Marmalade (Recipe 2143).
2140. Lemon Jelly Marmalade
3 lbs. lemons. 4 pts. cold water. Preserving sugar.
Choose good fresh lemons with thin skins. Wash them carefully, and peel off the rind as thinly as possible. Now cut the yellow rinds across in thin strips or shreds, put these into a small saucepan with a pint of the water, and let them simmer until tender, about | hour. Meanwhile remove the white skin from the lemons (this is not used in the marmalade) and cut the inside juicy part in small pieces. Put this into the preserving pan with the remainder of the water, bring to the boil, and boil steadily about 1 hour, stirring frequently. Then strain through a fine hair sieve or jelly bag without pressing the fruit. When all the liquid has run through, add to it the lemon shreds and their liquid. Measure this and return it to a clean preserving pan, allowing § lb. sugar to each pint of liquid. Bring to the boil, and boil until the marmalade will set readily. Pour into jars and cover.
2141. Loganberry Jelly
Loganberries. Water. Preserving sugar.
Take as many loganberries as desired, pick off the stalks, and look over them carefully. Put them into a preserving pan with just sufficient water to keep them from burning, and cook them slowly until reduced to a pulp, stirring frequently. Then strain through a jelly cloth, or through a piece of muslin placed over a sieve. When every drop of juice has run through, measure it and return it to a clean preserving pan. Add 1 lb. of sugar to every pint of juice, and stand the pan in a warm place until the sugar is melted. Then bring to the boil, skim if necessary, and boil 20 minutes, or until the jelly will set. Pour into 6mall pots and cover in the usual way.
2142. Mulberry Jam
4 lbs. mulberries. I 1 pt. water or rhubarb
3 lbs. preserving sugar. | juice. 2 lemons.
Records on this page
Gooseberry MarmaladeGooseberry and Red-currant JamLemon Jelly Marmalade