— Wash and drain the gooseberries, and put them into a preserving-pan, with a gill of water to every pound of gooseberries. Stir tVem until they are soft, then press them through a coarse sieve, with the back of a wooden spoon, or a jelly-pot. Weigh the pulp, and allow three- quarters of a pound of sugar to every pound of fruit. Boil the sugar with as much water as ^vill just moisten it, and boil it until it is thick. Add the goosebeiry pulp, and simmer gently, stirring it now and again. When it sets, or stiffens when a little is put on a plate, put it at once into jars. Time, about forty minutes to boil. Probable cost, 7d. or «d. per pound. Gooseberry Jam, Red.— Take the tops and stalks from the gooseberries, and allow three pounds of sugar to every four pounds of fruit. It is a great improvement to add a l^ound of red currants to every three pounds of gooseberries. Boil tlie fruit. Keej) it well stirred, to prevent it burning, and as soon as the beiries begin to break, add the sugar. Let them boil for half an hour, or until the jam win sot when a little is put on a plate. If it will not do this at the end of half an hour, it must boil longer. Pcfur it into jars, and cover closely, in the usual way. Sufficient, a pound of fruit, &c., for a pound of jam. Probable cost, 7d. or 8d. per pound. Gooseberry Jam, Red (another way).— Take equal weights of fruit and sugar. Pick the tops and stalks froni the fruit, and make a slit with a needle in each goosebeiry. Allow a small tea-cupful of water to each pound of sugar, and boil the water and sugar together for ten minutes. Put in the fruit, and boil gently, until the skins look clear. Drain off the ber- ries, and put them into jars, boil the syrup until it will set, pour it over the fruit, and, when cool, tie up in the usual way. Time, about forty minutes to boil the syru]). Pro- bable cost," 7d. or 8d. per pound jar. Gooseberry Jam, Red (another way).— Allow a pint of red currant juice, prepared as for red currant jelly, and three pounds of loaf sugar to every four pounds of gooseberries✪ Gooseberry Jam, Red. Put the sugar and the juice into a preserving- pan, and boil for five minutes after Uie sugar is GOO (267) GOO dissolved. Add the goose'bcrries, and boil all gently together for forty minutes. Pour out the contents of the pan, and on the following day put the berries into jars, boil the syrup for a quarter of an hour, and poui- it over the fruit. Cover closely. Probable cost, 9d. per pound jar. Sufficient, a pint and a haK of fruit far a l)0und of jam. Gooseberry Jam, White or Yellow. — Choose sound ripe gooseberries, which have been gathered on a dry day. Pick oif the tops and stalks, and take equal weights of fruit and sugar. Put the sugar into a preserving-pan, with a cupful of water to every pound. Boil for ten minutes, then add the fruit, and when llie berries have once boiled, simmer gently until they are sufficiently cooked. This may 1)0 ascertained in the usual way, by putting a little on a plate, and if it jellies it is done enough. Pour into jars, cover with brandied or oiled paper, and tissue-paper dipped either in gum- water or the unbeaten white of an egg. Time, three-quarters of an hour to boil the fruit. Sufficient, a pint and a half of fruit for a pound of jam.

AI-modernized reading of the original text

— Wash and drain the gooseberries, and put them into a preserving-pan, with a gill of water to every pound of gooseberries. Stir them until they are soft, then press them through a coarse sieve, with the back of a wooden spoon, or a jelly-pot. Weigh the pulp, and allow three-quarters of a pound of sugar to every pound of fruit. Boil the sugar with as much water as ^vill just moisten it, and boil it until it is thick. Add the gooseberry pulp, and simmer gently, stirring it now and again. When it sets, or stiffens when a little is put on a plate, put it at once into jars. Time, about forty minutes to boil. Probable cost, 7d. or 8d. per pound. Gooseberry Jam, Red.— Take the tops and stalks from the gooseberries, and allow three pounds of sugar to every four pounds of fruit. It is a great improvement to add a pound of red currants to every three pounds of gooseberries. Boil the fruit. Keej) it well stirred, to prevent it burning, and as soon as the berries begin to break, add the sugar. Let them boil for half an hour, or until the jam will set when a little is put on a plate. If it will not do this at the end of half an hour, it must boil longer. Pour it into jars, and cover closely, in the usual way. Sufficient, a pound of fruit, &c., for a pound of jam. Probable cost, 7d. or 8d. per pound. Gooseberry Jam, Red (another way).— Take equal weights of fruit and sugar. Pick the tops and stalks from the fruit, and make a slit with a needle in each gooseberry. Allow a small tea-cupful of water to each pound of sugar, and boil the water and sugar together for ten minutes. Put in the fruit, and boil gently, until the skins look clear. Drain off the berries, and put them into jars, boil the syrup until it will set, pour it over the fruit, and, when cool, tie up in the usual way. Time, about forty minutes to boil the syrup. Probable cost," 7d. or 8d. per pound jar. Gooseberry Jam, Red (another way).— Allow a pint of red currant juice, prepared as for red currant jelly, and three pounds of loaf sugar to every four pounds of gooseberries. Put the sugar and the juice into a preservingpan, and boil for five minutes after Uie sugar is GOO (267) GOO dissolved. Add the gooseberries, and boil all gently together for forty minutes. Pour out the contents of the pan, and on the following day put the berries into jars, boil the syrup for a quarter of an hour, and pour it over the fruit. Cover closely. Probable cost, 9d. per pound jar. Sufficient, a pint and a half of fruit for a pound of jam. Gooseberry Jam, White or Yellow. — Choose sound ripe gooseberries, which have been gathered on a dry day. Pick oif the tops and stalks, and take equal weights of fruit and sugar. Put the sugar into a preserving-pan, with a cupful of water to every pound. Boil for ten minutes, then add the fruit, and when the berries have once boiled, simmer gently until they are sufficiently cooked. This may be ascertained in the usual way, by putting a little on a plate, and if it jellies it is done enough. Pour into jars, cover with brandied or oiled paper, and tissue-paper dipped either in gum- water or the unbeaten white of an egg. Time, three-quarters of an hour to boil the fruit. Sufficient, a pint and a half of fruit for a pound of jam.

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Gooseberry Jam, Red

Cassell's dictionary of cookery