Very Fine Gooseberry Jam

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Seeded gooseberries, 4 lbs.
  • juice of gooseberries, 2 lb


Seed the fruit, which for this jam may be of the larger kind of rough red gooseberry: those which are smooth skinned are generally of far inferior flavour. Add the pulp which has been scooped from the prepared fruit to some whole gooseberries, and stir them over a moderate fire for some minutes to extract the juice; strain and weigh this; pour two pounds of it to four of the seeded gooseberries