Ripe Gooseberry Jam

Ingredients

To every 1 lb. of fruit allow 3/4 lb. of sugar. To every 6 lb. of fruit, 1/2 pint of red-currant juice.

Method

Select red, hairy gooseberries, which should be gathered in dry weather, and when quite ripe. Weigh them, cut off the tops and tails, and to every 6 lb. of fruit add 1/2 a pint of red-currant juice, drawn as for jelly. Put the fruit and juice into a preserving-pan, and let them boil rather quickly, keeping them well stirred. When they begin to break, which will be in about an hour, add the sugar, and keep simmering until it becomes firm, stirring and skimming all the time. Put it into pots (not too large), and when cold cover with oiled and egged paper.

Rhubarb Jam (Green)

Ingredients

To 1 1/2 lb. of green rhubarb allow 1 lb. loaf sugar, the thin rind of half a large lemon, 1/4 oz. of bitter almonds, and a little ginger.

Method

Wipe the rhubarb quite dry, cut it into pieces about two inches long, and put it into a preserving-pan with the sugar broken small; the rind of the lemon cut very fine, and the almonds blanched and divided. Boil the whole well together, taking care to stir and skim frequently, and when it is nearly done stir in the ginger. Young rhubarb will take about three-quarters of an hour, but if old it must be boiled for an hour-and-a-half. This preserve should be of a green colour, and will be found a very good substitute for greengage jam.

Rhubarb Jam (Red)

Ingredients

4 lb. rhubarb - the red kind - 4 lb. of loaf sugar, and 5 oz. whole ginger.

Method

Peel and cut up the rhubarb into small pieces, add the sugar and ginger, and boil until clear. Pot and tie down as for other preserves. This should be of a brilliant red colour, and is very good for serving with blanc-mange, moulded rice, or rice flummery.

Orange Marmalade

Ingredients

To every pound of sliced fruit allow 3 pints of water; to every pound of pulp allow 1 1/2 lb. of sugar.

Method

Slice the oranges very thin without any preparation, and take out the pips. To each pound of sliced fruit add three pints of water; let it stand twenty-four hours. Boil it until the chips are tender; let it stand again twenty-four hours. Then weigh fruit and water together, and to every 1 lb. add 1 1/2 lb. of sugar. Boil the whole until the sugar jellies and the chips are transparent - about an hour-and-a-half.