is made with the gooseberries alone, prepared as above. A little grated
lemon rind, &c., might be used for flavouring. Then if one is making
Green Gooseberry Jelly,
top and tail the fruit very carefully, removing every tough or discoloured
one. Put on to boil, well covered with water. Add flavouring or not as
preferred, and simmer gently for an hour or so. Drain without pressure.
Allow 14 ozs. to pint of juice, and boil rapidly about 10 minutes. Allow 1
lb. sugar to each lb. of the pulp. Boil together for about 20 minutes,
and this will give a very good, if rough and ready, jam.
Jelly without Boiling.
Everyone who can get good red or white currants should try making the jelly
without boiling. I got the recipe from a friend many years ago, and can
recommend it as a way in which the fresh flavour of the fruit is preserved
to perfection. Wring the currants in usual way, and to each pint of juice
allow 14 ozs. loaf sugar, which must be pure cane. I believe crystalised
will do, but I have never tried it. Granulated or beet sugar will not do.
Put juice and sugar in a strong basin and beat with the back of a wooden
spoon till the sugar is quite dissolved, which will take about half-an-hour.
Skim and pot. It should be quite firm by next day, and will keep for a year
or longer--if it escapes consumption.
Bramble Jelly.
This is one of the finest preserves one can make--especially if we have
gathered the fruit. The brambles should not be too ripe, but should have a
good proportion of hard red ones. Wash well in cold water and put on with
water to barely cover. Simmer gently for an hour or longer, bruising well
with wooden spoon. Drain without pressure. Measure, and allow 14 ozs.
sugar to pint, _i.e._, breakfast cupful. Allow the juice to boil up
well. Add the sugar, boil fast for a few minutes, skim and pot.
NOTE.--Only pure cane sugar should be used for preserves. Add the
sugar when the preserve is boiling--nearly ready indeed. It only
requires to be thoroughly dissolved and boiled through. This method
goes far to prevent burning and loss of flavour.
* * * * *
The NEW VEGETABLE FOOD EXTRACT which possesses the same nutrient value as a
well-prepared Meat Extract.