Gooseberry Jam

Take the berries quite ripe and when fresh gathered and dry, pick off the stalks and weigh them, and for each pound take a pound of good loaf sugar crushed up small and a gill of water; stir together in a preserving pan till boiling, then simmer for thirty to forty minutes, during which time keep skimmed and stirred; pour into clean jars when cooked and set aside till cold, then cover over with bran died foolscap paper, and tie down with bladder or thick paper. Store away in a cool dry place till wanted for use; yellow or red berries can be used in the same way.

Gooseberry Jelly

Take some ripe gooseberries, remove the tops and stalks, then put them into a saucepan, and to each six pounds of fruit add two pounds of currant juice; place the pan in a bain-marie on the stove till the fruit is hot and bursts open, then strain the juice through a sieve. When the juice has run from the fruit, weigh it and boil it quickly for half an hour, adding to each four pounds of the juice three and a half pounds of crushed loaf sugar; stir together till the sugar has dissolved, then boil for thirty minutes, stirring and keeping it skimmed while boiling; when ready, pour it into clean dry jars or china moulds and leave till cold; then cover, tie down as usual, and keep in a cool dry place till wanted for use.

Marrow Jam

Take some nice fresh young vegetable marrows, peel and remove the seeds and cat them into quarters, then put them into a stewpan with enough cold water to cover them, and just bring to the boil; then strain them and rinse them in cold water, and put them again into boiling water and let them cook for fifteen minutes; strain them and press them till dry, then rub them through a coarse wire sieve. Take some sour apples, peel, slice, and boil them, and tor each pound of apples allow the strained juice of one lemon, and boil them to a pulp. Then weigh the marrow pulp, and to each pound allow a quarter-pound of the apples, one pound of loaf sugar, the finely-chopped peel of a lemon, and four cloves; the cloves should be tied up in a piece of muslin and taken out when the jam is cooked. Put the jam into a clean stewpan and boil for half an hour, then add a few drops of liquid carmine to improve the colour; finish and store as usual.

Vegetable Marrow Marmalade

Take some freshly-gathered young marrows, remove the peel and seeds, and cut into fine slices; then to each pound of marrow put a quarter-pound of syrup, as below, and let them remain until the next day; then drain off, and for each pound of marrow take one pound of loaf sugar, the peel and strained juice of two lemons, and a quarter of an ounce of ground ginger; put these into a clean stewpan and boil for fifty to sixty minutes, keeping it well skimmed while boiling, then to each quart of pulp add a wineglassful of brandy; reboil for fifteen minutes, then put into jars, and when cool cover and store as usual.

Syrup For Steeping Marrow

Boil three pounds of brown sugar with two quarts of water for three-quarters of an hour; let it get cool before using.