Gooseberry Conserve
Dear Aunt Daisy, Here is a recipe which may be acceptable at this particular season. Use fruit fully matured, but quite green. To each pound of fruit it will take one quart of water. Simmer for 14% hours, to get a good colour. (This of course will not be seen till after the sugar is added.) Then measure and allow an equal measure of sugar. When sugar is dissolved, boil rapidly till it responds to the jelly test. It is a great improvement on the thick seedy jam, and it is economical as such a large quantity is the result. If liked, a little vanilla may be added lastly, for variation.-"Muriel" (Wanganui), This is a fine recipe. Many people like to make a change by adding vanilla, they say it tastes then like strawberry jam. For my own part I like each jam fo remain true to its own flavout.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410103.2.67.3.3
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New Zealand Listener, Volume 4, Issue 80, 3 January 1941, Page 46
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152Gooseberry Conserve New Zealand Listener, Volume 4, Issue 80, 3 January 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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