Red Gooseberry Jam

Preparation info

    • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Small red gooseberries, 6 lbs.: ¾ hour.
  • pounded sugar, lbs.: 20 to 25 minutes.


The small rough red gooseberry, when fully ripe, is the best for this preserve, which may, however, be made of the larger kinds. When the tops and stalks have been taken carefully from the fruit, weigh, and boil it quickly for three-quarters of an hour, keeping it well stirred; then for six pounds of the gooseberries, add two and a half of good roughly-powdered sugar; boil these together briskly, from twenty to twenty-five minutes and stir the jam well from the bottom of the pan, as it is liable to burn if this be neglected.