juice, and boil until the jam sets when tested on a cold plate. The scum must be removed as it rises, and the jam should be well stirred towards the end of the boiling process. When ready pour into pots, cover closely, and store in a cool, dry place.
Time.—From 1¾ to 2 hours. Average Cost, 5d. to 6d. per lb.
Ingredients.—Equal weights of green gooseberries and preserving sugar. To 7 lbs. of fruit allow 1 pint of cold water.
Method.—Head and tail the gooseberries. Put the sugar and water into a preserving-pan, let it stand by the side of the fire until the sugar is dissolved, then add the fruit. Bring slowly to boiling point, stirring occasionally, then boil slowly until the syrup readily stiffens when tested on a cold plate; this will be when the jam has boiled for about 40 minutes. Pour the jam into jars, cover it at once with paper brushed over with white of egg, and keep it in a cool, dry place.
Time.—About 1¾ hours. Average Cost, 4d. per lb.
2543.—GOOSEBERRY JAM. (Another Method.)
Ingredients.—To each lb. of fruit allow ¾ of a lb. of preserving sugar.
Method.—Put the sugar into a tin or dish, and let it get quite hot in the oven. Head and tail the gooseberries, put them into a preserving-pan, allow them to stand by the side of the fire until some of the juice is extracted, then bring to boiling point and boil for 15 minutes. Now add the sugar gradually, and boil for 10 minutes longer, from the time it re-boils. Test on a cold plate; if the juice stiffens, pour the jam into pots, cover closely, and store in a cool, dry place.
Time.—About 2 hours. Average Cost, 4d. per lb.
2544.—GOOSEBERRY JAM. (Another Method.)
Ingredients.—To each lb. of fruit allow 1 lb. of preserving sugar, and ½ a pint of cold water.
Method.—Top and tail the gooseberries. Dissolve the sugar in the cold water, boil up, simmer for about 15 minutes, and remove the scum as it rises. Now put in the fruit, boil gently from 35 to 40 minutes, or until the jam sets readily when tested on a cold plate. Pour into pots, cover at once with paper brushed over on both sides with white of egg, and store in a cool, dry place.
Time.—About 1½ hours. Average Cost, 4d. to 5d. per lb.
Ingredients.—To each pint of gooseberries allow ½ pint of water; to each pint of juice obtained from these add 1 lb. of either loaf or preserving sugar.