Gooseberry Jam 1. Take seven pounds (3.25Kg) of gooseberries. Top-and-tail and wash them. Add an equal weight (3.25Kg) of sugar, and put the gooseberries and sugar in a preserving-pan with about a teacupful of water. Stir well until the sugar is all dissolved. Then let this mixture boil for about thirty minutes, stirring and skimming frequently. Pour into pots and let it cool before covering.
Gooseberry Jam 2. Take under-ripe gooseberries. Top-and-tail and wash them. Weigh, and place them in a preserving-pan with enough water to float them. Set aside a pound (500g) of sugar to every pound (500g) of fruit. Boil the fruit till soft and then add the sugar. Boil the mixture fast for half an hour, or until the jam is a nice red colour. Currant juice, used instead of water, will make the jam set sooner and better.
Green Gooseberry Jam. To each pound (500g) of fruit allow half a pint (300ml) of water and twelve ounces (340g) of sugar. Make a syrup of the sugar and water and when it boils quite clear put the fruit in, and simmer the whole slowly till it will set and thicken.
Gooseberry Jelly 1. Take twelve pounds (6.5Kg) of gooseberries, top-and-tail and wash them, and place them in a preserving-pan with just enough water to cover them. Let them boil for forty-five minutes, stirring frequently. Strain off the juice through a jelly-bag, and to each pint (600ml) of juice allow one pound (500g) of sugar. Boil up the juice again. Then add the sugar, and boil the whole very fast for three minutes, stirring carefully. Pour the jelly into jars. Let it cool before covering.
Gooseberry Jelly 2. Put ripe gooseberries in the preserving-pan; let them heat and soften, pressing them with a wooden spoon to extract all juice. Strain them and allow one pound (500g) of sugar for each pint (600ml) of their juice. Return the juice and the sugar to the pan and boil till the jelly sets—about ten minutes. Pour into jars.
Gooseberry Jelly 3. Make gooseberry jelly as above, and when it is done have ready a bunch of elder flowers tied up in a piece of muslin, which you must turn round and round in the jelly until it has the desired flavour; it will be really like a most delicious grape.
Gooseberry Jelly 4. Take small, dark red, hairy gooseberries. Top-and-tail, wash, drain, and rub them through a sieve fine enough to retain both seeds and skins. Measure the pulp and add double the measure of sugar. Put all into pan and boil, stirring continuously until it sets and thickens. Pour it into heated jars at once and cover immediately. The skins and seeds can be used for a cheap household jam, combined with tomatoes or carrots.
Green Gooseberry Jelly. Six pounds (3.25Kg) of green gooseberries to four and a half pints (2.7 litres) of cold water. Top and tail the gooseberries, wash and dry them, and put them into the water in a preserving-pan. Let them simmer until they are broken and soft. Strain them through a jelly-bag, and to every pint (600ml) of juice allow one pound (500g) of preserving sugar. Boil the juice separately for about a quarter of an hour and then take it off and add the sugar. Boil all for twenty minutes or so, skimming occasionally until it sets well. Put into jars.
Gooseberry and Red Currant Jam. To every four pounds (1.8Kg) of gooseberries allow three pounds (1.4Kg) of sugar and two cupfuls of red-currant juice. Make a syrup of the sugar and juice, and let the berries simmer in it till they are quite clear—about forty minutes; remove them and put into jars at once.
Gooseberry and Pineapple Jam. Top-and-tail five quarts (5.5 litres) of half-ripe gooseberries. Peel and slice a large pineapple, remove the “eyes “, and chop it up. Add the gooseberries and weigh all the fruit together. Allow twelve ounces (340g) of sugar for each pound (500g) of fruit, and make a syrup of the sugar with one cupful of water. When it has boiled till clear, put the fruit in, and cook the jam gently until the whole thickens and sets.
Grape and Raisin Conserve. Take two pounds (1Kg) of grapes, one pint and a half (900ml) of sugar, one pound and a half (900ml) of seeded raisins and half a pound (250g) of shelled and blanched walnuts. Remove the pulp from the grape- skins, boil it for five minutes and put it through a colander to remove the seeds. Add raisins, sugar, and walnuts chopped fine, and boil the mixture for thirty minutes until it is thick.
Grape Jam 1. Pick the grapes from the stems and put them in a double-boiler or a jar standing in a pan of boiling water. When they are heated through and soft, simmer them in a preserving-pan for half an hour. When they are coolish put them through a sieve and weigh the pulp. To each pound (500g) of pulp allow one pound two ounces (560g) of sugar. Replace pulp and sugar in pan and let the mixture simmer till it thickens and will set. Stir carefully and continually. Outdoor grapes, ripe, unripe, or half-and-half, are suitable for this.
Grape Jam 2. Take four quarts (4.4 litres) of green grapes. Stem, wash, and drain them. Place in a preserving- pan with one pint (600ml) of cold water. Let them simmer till they are soft and pass them through a sieve. Measure them, add an equal measure of sugar, and return all to the pan. Boil fast for twenty-five minutes, stirring well to prevent the jam from burning. Pour into glasses and cover.
Grape Jelly 1. This is made from outdoor grapes, and is delicious, besides being a delicate, pretty colour. Ripe or green grapes, or equal quantities of each, may be used. Pick the grapes from the stalks and simmer them slowly till they are soft and the juice runs freely. Strain the juice through a bag of doubled butter-cloth, but do not squeeze or press the pulp. Place the juice in a fresh pan and boil it for twenty minutes. Then add one pound two ounces (560g) of sugar for each pint (600ml) of juice (unless you wish to have a rather tart jelly, when a pound/500g to a pint/600ml will suffice), and let the sugar dissolve, stirring carefully. Boil for five minutes, or until the jelly will set. A flavouring of cinnamon and cloves may be added, but this is not essential.
Grape Jelly 2. Free the grapes from stems and leaves. Put them in a preserving-pan. Mash and heat them slowly. After they reach boiling-point simmer them for half an hour. Put the pulp in a jelly-bag it can drip all night. Measure the juice, put it into a pan, and boil it for twenty minutes. Add to the juice an equal measure of sugar and stir it till it is dissolved. Put the jelly into jars.
Unripe Grape Jelly. Take whole bunches of unripe grapes and simmer them in an enamelled pan with enough water to cover them, until they are soft and broken—about an hour. Strain off the juice through a muslin bag or hair-sieve, and to each pint (600ml) of juice add one pound (500g) of preserving sugar. A very little cinnamon may be added at discretion. Boil up the jelly quickly, keeping it well skimmed, until it sets firmly. Pour into jars.
Grape Marmalade. Take one gallon (4.5 litres) of under- ripe green grapes. Stalk, wash, and dry them. Place them in a pan with one pint (600ml) of cold water and simmer them until they are tender. Pass them through a sieve which will retain the seeds; weigh the pulp and add to it a pound (500g) of sugar for every pound (500g) of pulp. Return the pulp and sugar to the pan. Let the mixture boil fast for twenty to twenty-five minutes, stirring and skimming. Pour the marmalade into pots and cover it.
Grapefruit Marmalade 1. Remove the outer rind of the grapefruit and cut it into thin strips. Put it into strong brine, let it boil, drain it well, and then boil it again in unsalted water. If the bitter taste still remains, repeat both boilings. Slice the fruit in halves, take out the cores and remove the pith. Now slice the fruit lengthways and let it boil in a preserving- pan. Add the rind to it and let the whole cook until the rind is tender and clear. Weigh, add a pound (500g) of sugar for every pound (500g) of pulp, and boil until the marmalade is thick and sets well, probably about half an hour. Put into jars.
Grapefruit Marmalade 2. Take four grapefruit and cook them, in just enough water to cover them, till they are tender, but not broken. Cook six oranges similarly in a separate pan. Turn the fruit out into separate bowls, water and all, and let it stand overnight. Next day halve the grapefruit, take out the pulp, and rub it through a coarse sieve which will retain the seeds and core. Cut the rinds into very fine shreds. Slice the oranges whole, and add them to the grapefruit. Save all the juice you can during these processes by cutting, etc., over a basin. Add two quarts (2.2 litres) of water to the fruit, then measure the whole quantity in pints, and put all in a preserving-pan to heat through. Meanwhile heat sugar, allowing a pound and a half (560g) to each pint (600ml) of fruit. Add the sugar to the fruit along with the strained juice of six lemons. Simmer the marmalade gently until thick. Then pour it into jars. Do not cover for twenty-four hours.
Grapefruit Preserve. Remove the rind and as much of the pith as possible. Cut the fruits in two; remove cores and seeds with a sharp knife. Slice and measure the fruit and place it in a preserving-pan with a very little water. Let it come slowly to boiling-point. Add three-quarters of a pint (450ml) of sugar to each pint (600ml) of pulp, and simmer the preserve gently for a quarter of an hour, or until it sets fairly firmly.
Guava Jelly. Take some guavas which are well developed but under-ripe and not coloured. Slice them and put them in a preserving-pan with just enough cold water to cover the bottom of pan. Let the fruit simmer till it is quite soft and falls to pieces. Then strain it, without squeezing, through a jelly-bag. To each pint (600ml) of thick juice allow half a pound (250g) of sugar and half a pint (300ml) of water. Place the sugar and water in a separate pan and make a syrup. When the syrup is fairly thick add two pints (1.2 litres) of it to each pint (600ml) of guava juice, and let the jelly boil slowly till it will set.
Guava Preserve. Take ripe guavas. Peel, halve, and remove their seeds. Measure, and to each pint (600ml) of fruit allow one pound (500g) of sugar and three-quarters of a pint (450ml) of water. Boil the sugar and water together till it will candy in cold water. Then add the fruit, and boil till it is clear and tender but not broken.
Lemon Jelly. Take twelve lemons. Wash, dry, and cut them up into rough slices, removing the pips. Put them into an earthenware jar, cover them with five quarts (5.5 litres) of cold water, and let them stand twenty-four hours. Then boil them for two hours, strain off the juice, add one pound (500g) of sugar for every pint (600ml) of juice, and boil the juice and sugar together for ten minutes. The pips can be soaked in a little of the water, strained, and the liquid added to the juice.
Lemon Honey. Strain the juice of four lemons. Add the grated rind of one. Mix with one pint (600ml) of water and two pounds (1Kg) of sugar. Cook till the honey is thoroughly thickened. Pour into jars and cover it.
Lemon Marmalade 1. Take twelve lemons and an equal weight in preserving sugar. Wash and wipe the lemons, then halve them. Strain out the juice, and put the pips into a bowl by themselves with a cupful of cold water. The peels must be put into cold water in a lined pan and boiled till thoroughly tender. Take them out, and, having removed all the white pith you can, cut the rinds into the thinnest possible shreds or strips, about half an inch long. Next put the lemon-juice, the water from the pips, and the sugar into a preserving-pan, and let it boil to a syrup. Add the rinds, and boil till the marmalade will set.
Lemon Marmalade 2. Peel six pounds (2.75Kg) of lemons, put the peels into a pan of fresh water, and let them boil until they are quite tender. Drain and cool them, and shred them into small, fine strips with a very sharp knife. Halve the lemon-pulp across the middle, squeeze out the juice and pulp, and remove pips. Put the empty white lemon-pulps remaining into three pints (1.8 litres) of cold water, and let them boil for thirty minutes; then strain, and add the liquid to the rinds, juice, and soft pulp. Let all boil together for ten minutes, then add nine pounds (4Kg) of sugar (previously heated) and boil till the marmalade thickens and sets. It must be potted and covered at once.
Lemon and Orange Marmalade. Take an equal number of lemons, sweet oranges, and Seville oranges. Wipe them thoroughly clean, remove the peel, and soak it overnight in brine. Next day remove and drain the peel, place it in fresh water, and let it boil. Take it out, scoop out the white lining of rind, and finely shred the yellow rind. Place the peel in a preserving-pan with just enough water to boil it till quite tender. Have ready the juice and the pulp, sliced and cooked tender, in another pan. Add this to the rind when it is ready, and continue to cook the marmalade till the rind is clear. Add one pound (500g) of sugar for every pound (500g) of fruit, and boil up the whole till it is of the right consistency.
Lemon Rind Preserve. This is a way of utilising lemons which have been emptied of their juice for lemonade or other purposes. Put them into a vessel of fresh water, and change the water every third day for a fortnight. Then scoop out the pithy inside, leaving the yellow rinds. These can be shredded, or left as they are. Add a pound (500g) of sugar for every pound (500g) of rind, and let it cook gently till the preserve is quite thick.
Loganberry Jam. Take sound, ripe loganberries. Weigh, crush, and heat them through in a covered pan. Let this simmer slowly for half an hour. Then add an equal weight of sugar, and let them boil for half an hour. At the end of that time the jam should set.
Loganberry Jelly. Put the loganberries in a preserving-pan with a very little water—enough to keep them from sticking. Let the water boil and the berries simmer till they are quite pulped. Pass through a jelly-bag, measure the juice, and allow one pound (500g) of sugar to each pint (600ml) of juice. Boil up the juice, add the sugar, and boil all for twenty minutes, or until the jelly sets.