1372. Preserved Gooseberries

Put one quart of red currant juice to five pounds of loaf sugar; set it on the fire, and when the sugar is dissolved put in eight pounds of red rough, ripe gooseberries, let them boil half an hour, then put them into an earthen pan and leave them to stand for two days; then boil them again till they look clear; put them into pots and let them stand a week to dry a little at the top, then cover them with brandy papers.

1373. How To Keep Gooseberries

When the weather is dry pick the gooseberries that are full grown and not ripe; pick off the tops and tails and put them into open-mouthed bottles; gently cork them with quite new corks, put them in the oven after the bread is drawn, and let them stand until shrunk a quarter part; then take them out of the oven and immediately beat the corks in tight, cut off the tops, and rosin them tightly down, set them in a dry place, and if they are well secured from the air they will keep the year round.

1374. Gooseberry Jam

Take what quantity you please of red rough, ripe gooseberries, take half their quantity of lump sugar, break them well and boil them together for half an hour or more if necessary, put into pots and cover with paper.

1375. Compote Of Ripe Gooseberries

Prepare some sugar to the degree of petite plume; put the gooseberries in it to boil a moment, and if for present use, let them cool before you skim them; if for keeping, refine the sugar yet more by boiling.

1376. Gooseberries As Jam

Get green or white gooseberries when nearly ripe, top and tail them all, and to every pound add three quarters of a pound of sugar, and half a pint of water to every three quarters of a pound of sugar; boil and clarify the sugar for a quarter of an hour, then add the fruit; boil gently until clear, then with a wooden spoon mash up the fruit, and boil it for about ten minutes; then fill in the jars.