EARLY FRUITS

New Zealand Listener, Volume 11, Issue 283, 24 November 1944, Page 22

EARLY FRUITS

ITH _ gooseberries and \X) Christmas plums coming to hand, we can begin making some nice.fresh jams and jellies, and even chutney. Try these:Green Gooseberry and Mint Jelly Serve this with roast mutton or poultry; it is extremely tasty, and you can make any quantity you like. Wash the green gooseberries; barely cover with cold water, and cook till pulpy. Strain through a sieve. Measure and add cup for cup of sugar, with some stalks of fresh mint tied in a bundle. Bring to boil, stirring till sugar is thoroughly dissolved. Test on a cold plate. When it will set, remove the mint, bottle and seal. Green Gooseberry and Cherry Plum Jam These combine to make a well-flav-oured jam. Take equal weights of gooseberries and cherry plums, cover

$C LL LL LE EE well with water, and boil till soft. Then add cup for cup of sugar (it is best to ‘varm the sugar) and bring back to boil stirring until the sugar jis thor. oughly dissolved. Then boil fast till the jam will set when tested. May be sieved to strain out the tart skins and stones Gooseberry Jelly-Jam This is a dark-red jam with plenty oi jelly. Most people strain it through e coarse sieve to remove the tart skins Boil together 212 pints of water and £ lb. sugar for about 10 minutes, ther add 3 lb, of gooseberries and boil til they are soft and cooked, and the jan will set when tested. Green Gooseberry Marmalade Three lbs. green gooseberries, 2 lemons, 5 small breakfast cups water, 6 Ib.

sugar. Shred lemons as for marmalade. Cover with 2 cups boiling water, leave all night. Next day, boil up with gooseberries and another 3 cups cold water, for an hour. Add warmed sugar, stir till dissolved. Bring to boil, and boil hard for not more than 10 minutes. Delicious -green in colour. Mock Raspberry or Strawberry Jam For those people who like their gooseberry jam disguised, here is a pet recipe from Christchurch:-Three pounds green gooseberries, 3 pints water, 6 Ib. sugar. Boil the sugar and water for about 10 minutes; then add the gooseberries and boil till thoroughly cooked and will set when tested on cold plate. Strain through coarse sieve to remove skins; and then add one dessertspoon or more of strawberry or raspberry essence according to taste, Gooseberry Chutney Top and tail 2 Ib. green gooseberries; put into pan with 1 lb. chopped prunes, 1 Ib. sultanas, 1 Ib. sliced onions, 2 oz. ground ginger (or ginger essence to taste), a pinch of cayenne; a small teaspoon of salt; and 1 quart of vinegar. Boil till fruit is cooked and pulpy, then add 1 lb. brown sugar. Boil up, stirring till sugar has thoroughly dissolved. Bottle hot.