Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry Jam | 1 cup (152g) | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound green gooseberries
- 2 pounds sugar
- 2 cups water
- 1 pound sugar
- 1 pound ripe gooseberries
- 3 red raspberries improves either jam
- 4 pineapple improves strawberry jam
Directions
Mrs. E. S. Martin.
Prepare the currant juice as for jelly. Put in a kettle with lialf the quantity of sugar, stir until dissolved, and boil brisk y just until it can be well skimmed. Have ready some thoroughly clean hot bottles, till, cork and seal. A little raspberry juice is an
improvemen^.^_^ juices are prepared in a similar manner using less su-ar for the sweeter fruits. They make delicious drinks with the addition of a little water (and, in some cases, lemon) and ice. Are also useful for water ices and pudding sauces. Have the juice clear, bottle while very hot, and neither sweeten enough nor cook long 'enough to have it turn to jelly.
GREEN GOOSEBERRY JA^I.
Mrs. H. C. Begland.
Stem and wash 1 pound green gooseberries, put in a kettle with 2 pounds sugar and 2 cups water. Boil 1 hour or until they become red. ^^^^ GOOSEBERRY JAM, No. 1.
■\[rs. Francis. Boil 1 pound sugar with U cups water 10 minutes; add 1 pound ripe gooseberries and cook 1 hour.
274 OLD COUNTRY RECIPES AND NEW.
RIPE GOOSEBERRY JAM, No. 2.
Stem and wash ripe gocseberries, and measure them. Put in a preserving kettle and mash witli a potato masher. Add | sugar and boil 20 minutes, or more, stirring continuously. Skim, seal very hot in Mason jars, or, if boiled down sufificiently, pour in stone jars, cover with brandied paper and tie up securely.
Blackberry, raspberry, strawberry, huckleberry and currant jams are made precisely as gooseberry jam, except that the amount of sugar varies, — less for huckleberries and blackberries, more for currants. Jams should always be sweetened according to taste, i currants to 3 red raspberries improves either jam, as 4 pineapple improves strawberry jam.