GREEN GOOSEBERRY JAM

Taranaki Central Press, Volume IV, Issue 311, 17 December 1936, Page 5 (Supplement)

GREEN GOOSEBERRY JAM

SOME RECIPES FOR HOUSEWIVES There is an abundance of gooseoerries in and around Bitham at the present time and no doubt many aousewives will be making gooseberry jam. The following tried recipes may oe helpful:— First boil the gooseberries with enough water- to show through them when pressed down, and boil until a soft pulp. Then measure this pulp with cup to cup of sugar and boil again until the jam looks a nice red colour and sets well. If liked, add a .ittle vanilla. There is no need to weigh or measure save with the cup, as already mentioned. Another well-tried recipe is as follows: —To Gib of gooseberries add pints of water and boil until yellow, i-iest pool and then to one cup of pulp add one cup of sugar (brewers’ crystals). Boil hard from half to one aour. Still another reliable recipe is:fake 31b fruit, three pints water ind 61b sugar. Boil sugar and water (or 20 minutes, add fruit and boil hard (or one hour. If liked, a tip of raspberry jam can be added about 10 minutes before the jam is cooked. A slightly different method is as ‘follows:—Take 31b gooseberries, three pints of water, 61b of sugar. Boil the •sugar and water seven minutes. Then put the gooseberries in .and boil one I lour, the first half of the hour boiling very fast. Do not, stir too much.

Red Currant Jolly To make this jelly put currants in i preserving pan with just enough .'old water to cover them. Bring to boiling point, and boil gently from .15 s o 20 minutes until the fruit is reduced to a pulp, then strain it through a jelly bag. Put the juice into the pan, bring to the boiling ‘point and add the sugar, allowing oue pound of sugar to one pint of juice. Stir till boiling’, and boil from seven to 10 minutes. Test, and, if firming, skim, and pour into small pots. Another recipe is as follows: —The currants should not be washed. Place them in a coarse cloth, a handful or two at a time and squeeze with the hands till all the juice is extracted. I Measure this into a preserving pan, iadd Hb loaf sugar to each pint of .juice. Bring to the boil, skim well land boil for exactly three minutes and no Dish up in pots.