Gooseberry Jam

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Time, 1 1/4 hours. Three-quarters pound loaf sugar to 1 lb. red gooseberries. Pick off stalks and buds from gooseberries, bruise them lightly, boil them quickly for 8 or 10 minutes, stirring all the time; then add sugar, pounded and sifted, to fruit, boil quickly, removing scum as it rises. Put into pots, when cold cover as above. All jams are made much in the same way.

Comments

one berry, two berry, pick me a gooseberry...

I discovered gooseberries growing in my backyard a few years ago. I wonder if there are any gooseberry pie recipes in the collection? Off to do a search...