Ingredients
- four pounds of fruit add half a teacupful of water
- four pounds of sugar
Directions
1
Pick the gooseberries just as they begin to turn. Stem, wash and weigh. To four pounds of fruit add half a teacupful of water; boil until soft and add four pounds of sugar and boil until clear. If picked at the right stage the jam will be amber colored and firm, and very much nicer than if the fruit is preserved when ripe.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg