Chinese Gooseberry Jam
This fruit is far bigger and better this year than usual. (1) Cut the gooseberries in halt and scoop out the pulp. Put into saucepan or preserving pan with just sufficient water to cover the bottom of the pan. Boil till thoroughly cooked. Then add %lb. of sugar to each pound of pulp, and boil till it sets when tried on a plate. (2) Four and a-half pounds of Chinese Gooseberry Pulp; 4'2Ibs, of sugar; the juice and grated tind of eight oranges (sweet), and the rind and juice of two lemons. Boil all together until it sets.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410620.2.70
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New Zealand Listener, Volume 4, Issue 104, 20 June 1941, Page 46
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101Chinese Gooseberry Jam New Zealand Listener, Volume 4, Issue 104, 20 June 1941, Page 46
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