GOOSEBERRY JAMS

Evening Post, Volume CVI, Issue 126, 24 November 1923, Page 15

GOOSEBERRY JAMS

SOME TRIED RECIPES.

Mrs. Wetherell writes on the subject of jam making, and submits some tried recipes as follow :— To have our store cupboards filled with home-made delicacies is a joy to moat housekeepers, and they are so much appreciated that they are worth all the trouble taken in preparing them. I again repeat my remarks about sugar for. jam._ It should always be of the best quality. This is economy in the long run, as the jam keeps better, the colour is bound to be good, and much leas is wasted in cooking, as good sugar means less skimming. The sugar should always be warmed before adding to the fruit, as the cold sugar checks the boiling, and thus prolongs the cooking I always boil my fruit well before adding the sugar, as I find it keeps better and never ferments.

•Gooseberry Jam, No. I.—-61b gooseberries, 61b loaf sugar, teacupful of water. Top and tail the gooseberries and wash them well. Put;them into preserving pan, with • the water and the sugar, and stir until the sugar has dissolved. Then boil steadily for thirty minutes, skimming and stirring frequently. It should then set , when tested. Cover when cold. '

Gooseberry Jam, No. 2.—Wash, top, and tail the fruit; put it into preserving pan with about teacupful of water, and cook until quite soft. Then rub them, through hair sieve. Add an equal quantity of loaf sugar, .return to pan, and boil until the jam sets when tested, about thirty minutes. This jam, of course, has no skins, which are much disliked by some. Gooseberry Jam, No. 3.—Top, tail, and_; >vaßh • some underripe gooseberries. Weigh them and put in pan with just water enough to float them (or red cur-' rant juice may be used instead of water). Boil until soft. Then add equal quantity of sugar, stir until sugar has melted • then boil rapidly for about thirty minutes or until it sets when tested and is a nice red colour.

Green Gooseberry Jam.—For each pound of fruit allow half-pint water, and Jib of sugar. Put the sugar and water into preserving pan, and when, it is a clear syrup after boiling about fifteen minutes add the fruit and simmer slowly until it thickens and will set when tested.

Gooseberry Jelly.—Top and tail gooseberries just before they begin to change colour. Wash them well, and if possible dry in the sun. Then place in pan, with quarter-pint of water to each pound of fruit. Boil slowly until they are a pulp. , Strain through a jellybag, and then weigh the juice. Allow lib of loaf sugar to each pound of juice. Boil the juice for ten minutes; then add the sugar,' which should be made warm in. the oven. Then boil quickly for about twenty minutes.' It should be of a most delicious flavour and very clear and bright. .

Bottled Gooseberries (without sugar).— This is a simple way to bottle gooseberries. Choose sound, firm, unripe, green fruit. Top, tail, and wash them, and put them into wide-necked bottles, and wrap a little straw or hay around each bottle. Also put a layer at the bottom of a large pot or fish kettle. Stand the bottles on it, and put cold water to at least three-quarters of their depth. Bring the water very slowly to the boil; then take the pan from the fire, letting, the bottle still remain in it, until the gooseberries begin to rise. Then add a little boiling water to them, and cork with new corks and cover the bottles with bladder. Put in a cool, dry place, lying on their sides. Gooseberry Cheese.—Cook gome rough ripe gooseberries in a jar in the oven with a moderate hear until the fruit is quite in a pulp. Then rub through a hair sieve and put in a preserving pan and simmer very slowly for about three hours, adding gradually 3 ounces of castor sugar to each pound of sieved pulp. Let it boil gently until it comes away dry from the sides of the pah. Then press into small pots and cover when cold,

Gooseberry Chutney.—l quart green gooseberries, ■ Jib raisins (stoned), 4 onions, 1 quart best vinegar, 1 teaspoonful salt 1 ounce ground ginger, 1 ounce mustard seed (crushed), pinch cayenne, lib Demerara sugar. Chop the gooseberries and onions and raisins. Put them with the rest of the ingredients into preserving-pan. Let the mixture get hot slowly and then simmer for an hour and a half. Rub through a coarse sieve and boil up again until fairly thick. Then pour into bottles. It will be ready ior use in about four weeks.

Gooseberry Wine.—To each pound of fruit allow 1 quart of cold water, £ bottle of gin (good quality;, 4 ounces isinglass, and to each gallon of juice allow 31b loaf sugar. Top, tail, and wash gooseberries. Bruise well and pour the water on to them and let them stand for four days, stirring often. Strain through fine hair sieve, then measure the juice and add sugar in the right proportion. Dissolve the sugar. Then ada the sin and isinglass, which has been dissolved in a little warm water. Then pour all intc a clean, dry cask. Bung lightly until all fermentation has stopped. Then tighten the bung and let it be undisturbed for six months. It may be then bottled, but will not be ready for use for at least six months longer. It will be all the better ii left over that time.