Wash some freshly-gathered gooseberries very clean, after having taken off the tops and stalks, then to each pound, pour three-quarters of a pint of spring water, and simmer them until they are well broken; turn the whole into a jelly-bag or cloth, and let all the juice drain through; weigh, and boil it rapidly fifteen minutes. Draw it from the fire, and stir into it until entirely dissolved an equal weight of good sugar reduced to powder; boil the jelly from fifteen to twenty minutes longer, or until it jellies strongly on the spoon or skimmer; clear it perfectly from scum, and pour it into small jars, moulds, or glasses. It ought to be very pale and transparent. Preserved fruits just dipped into hot water to take off the syrup, then well drained and dried, may be arranged with good effect in the centre of the gooseberry jelly if the glasses be rather less than half filled before they are laid in, and the jelly just set: the remainder must be kept liquid to fill them up. The sugar may be added to the juice at first, and the preserve boiled from twenty-five to thirty-five minutes, but the colour will not then be so good.
When the fruit abounds the juice may be drawn from it with very little water, as directed for apples, page 350, when it will require much less boiling.
Gooseberries, 6 lbs.; water, 4 pints: 20 to 30 minutes. Juice boiled quickly, 15 minutes; to each pound, 1 lb. sugar: 15 to 20 minutes.
(firm and of good colour.) Cut the stalks and tops from the fruit, weigh and bruise it slightly, boil it for six or seven minutes, keeping it well turned during the time; then to every three pounds of gooseberries add two and a half of sugar, beaten to powder, and boil the preserve quickly for three-quarters of an hour. It must be constantly stirred, and carefully cleared from scum. Green gooseberries, 6 lbs.: 6 to 7 minutes. Sugar, 5 lbs.: 3/4 hour.
Take the finest green gooseberries, fully grown, and freshly gathered; cut off the buds, split them across the tops halfway down, and with the small end of a tea or of an egg-spoon, scoop out the seeds. Boil together for fifteen minutes a pound and a half of the finest sugar, and a pint of water; skim this syrup thoroughly and throw into it a pound of the seeded gooseberries; simmer them from five to seven minutes, when they ought to be clear and tender; when they are so lift them out, and throw as many more into the syrup; drain them a little when done, spread them singly on dishes, and dry them very gradually in a quite cool stove or oven, or in a sunny window. They will keep well in the syrup, and may be potted in it, and dried when wanted for use.
Green gooseberries without the seeds, 2 lbs.; water, 1 pint; sugar, 1 1/2 lb.: boiled 15 minutes. Gooseberries simmered, 5 to 7 minutes.
Fill very clean, dry, wide-necked bottles with gooseberries gathered the same day, and before they have attained their full growth. Cork them lightly, wrap a little hay round each of them, and set them up to their necks in a copper of cold water, which should be brought very gradually to boil. Let the fruit be gently simmered until it appears shrunken and perfectly scalded; then take out the bottles, and with the contents of one or two fill up the remainder, and use great care not to break the fruit in doing this. When all are ready, pour scalding water into the bottles and cover the gooseberries entirely with it, or they will become mouldy at the top. Cork the bottles well immediately, and cover the necks with melted rosin; keep them in a cool place; and when they are used pour off the greater part of the water, and add sugar as for the fresh fruit, of which they will have quite the flavour and appearance; and they will be found much more wholesome prepared in this manner than if simply baked or steamed in the bottles.
Bruise well, and boil six pounds of fresh green gooseberries for an hour and a quarter without sugar, and for half an hour after having stirred to them a couple of pounds of good quality, reduced quite to powder. Press the preserve into shallow pans or small shapes, and unmould it when it is wanted for table.
Green gooseberries, 6 lbs.: 1 1/4 hour. Sugar, 2 lbs.: 1/2 hour.
The small rough red gooseberry, when fully ripe, is the best for this preserve, which may, however, be made of the larger kinds. When the buds and stalks have been taken carefully from the fruit, weigh, and boil it quickly for three quarters of an hour, keeping it well stirred; then for six pounds of the gooseberries add two and a half of good roughly-powdered sugar (or three of fine Lisbon, if only a common preserve be wanted); boil these together briskly, from twenty to twenty-five minutes, and stir the jam well from the bottom of the pan, as it is liable to burn if this be neglected.
Small red gooseberries, 6 lbs.: 3/4 hour. Pounded sugar, 2 1/2 lbs, (for common jam Lisbon sugar 3 lbs.): 20 to 25 minutes.
Choose them fine and ripe, spread them separately on large dishes, and dry them very gradually by the heat of a gentle oven, or in the sun where they will be well protected from dust. If flattened with the finger when partially done, they will preserve a better form, and be more quickly dried.