To preserve Gooseberries whole without stoning

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the largest preserving Gooseberries, and pick off the black Eye, but not the Stalk, then set them over the Fire in a Pot of Water to scald, cover them very close to scald, but not boil or break, and when they are tender take them up into cold Water, then take a Pound and half of double refin’d Sugar to a Pound of Gooseberries, clarify the Sugar with Water; a Pint to a Pound of Sugar, and when your Syrup is cold, put your Gooseberries single in your Preserving-pan, and put the Syrup to them, and set them on a gentle Fire, and let them boil, but not too fast, left they break, and when they have boiled, and you perceive the Sugar has enter’d them, take them off, cover them with white Paper, and set them by till the next Day. Then take them out of the Syrup, and boil the Syrup till it begins to be ropy, skim it, and put it to them again, and set them on a gentle Fire, and let them preserve gently, till you perceive the Syrup will rope; then take them off, set them by till they are cold, cover them with Paper, then boil some Gooseberries in fair Water, and when the Liquor is strong enough strain it out, let it stand to settle, and to every Pint take a Pound of double-refin’d Sugar, and make a Jelly of it, and put the Gooseberries in Glasses, and when they are cold, cover them with the Jelly, the next Day paper them wet, and then half dry the Paper that goes in the Inside, it closes down better, and then white Paper over the Glass; set it in your Stove or a dry Place.