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Gooseberry Jam
Preserves


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Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elme Francatelli (Francatelli 1846)

No. 109. HOW TO MAKE GOOSEBERRY JAM.

Pick ten pounds of ripe gooseberries, put them in a covered pot, with a pint of water, and set them on the fire to boil to a pulp, stirring them frequently, and, when they are thoroughly dissolved, add six pounds of sugar, and stir the whole continuously while boiling on the fire, until the jam is reduced to a rather stiff paste; it must then be poured into gallipots, and, when cold, is to be covered with paper, and tied round with string.




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