White or Green Gooseberry Jam
Ingredients
Equal weight of fruit and sugar.
Instructions
Select the gooseberries not very ripe, either white or green, and top and tail them. Boil the sugar with water (allowing 1/2 pint to every pound) for about 1/4 hour, carefully removing the scum as it rises; then put in the gooseberries, and simmer gently till clear and firm: try a little of the jam on a plate; if it jellies when cold, it is done, and should then be poured into pots. When cold, cover with oiled paper, and tissue-paper brushed over on both sides with the unbeaten white of an egg, and store away in a dry place.
Time: 1/4 hour to boil the sugar and water, 3/4 hour the jam.
Sufficient: Allow 1 1/2 pints of fruit for a pound pot.
Seasonable: Make this in June.
Print recipe/article only | 
Save to del.icio.us
Source
The Book of Household Management (1861)