Mrs Beetons Jams and Preserves Revisited
Gooseberry Jelly
Gooseberries
To every 600ml (1 pint) of Juice allow:
340g (12oz) Sugar
Top and tail the gooseberries.
Put into a preserving pan and stir over the heat until quite soft.
Strain through a sieve and to every 600ml (1 pint) of juice allow 340g (12oz) of sugar.
Boil the juice and sugar together for nearly 45 minutes, stirring and skimming all the time.
If the jelly appears firm when a little of it is poured on to a plate, it is done.
Pour into small sterilised jars.
Allow to cool and cover with airtight lids.
Store in a dry place.
Time: 45 minutes to simmer the gooseberries without the sugar. 45 minutes to boil the juice.
Seasonable in July.
GOOSEBERRY JELLY
1550. INGREDIENTS - Gooseberries; to every pint of juice allow 3/4 lb. of loaf sugar.
Mode - Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow 3/4 lb. of sugar. Boil the juice and sugar together for nearly 3/4 hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be taken up and put into small pots. Cover the pots with oiled and egged papers, the same as for currant jelly No. 1533, and store away in a dry place.
Time - 3/4 hour to simmer the gooseberries without the sugar; 3/4 hour to boil the juice.
Average cost, from 8d. to 10d. per 1/2-lb. pot.
Seasonable in July.
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