6 ways to preserve gooseberries (1919)

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Pink gooseberries
Photo by 5PH/Envato
On saving the berries of July for December

by Margaret Hamelin

1. Gooseberry conserve recipe

Wash and stem five pounds of gooseberries and add four pounds of sugar, one and a half pounds of seeded raisins and the juice and the finely-chopped rind of four oranges. Crush the fruit just enough so that the juice will start and prevent scorching. Then turn into a preserving kettle, let stand for twenty minutes and simmer for forty-five minutes after it begins to bubble. Store like marmalade.

Cutting gooseberries for recipes
Photo by by Alex9500/Envato

2. Gooseberry jam recipe

This may be made with the plain gooseberries and sugar or with the addition of red currant juice. For the former, stem and wash the berries, put then, in a preserving kettle with just enough water to prevent burning, mash the fruit well and cook until the fruit; is softened. Add as much heated sugar as you have fruit pulp and simmer for about twenty minutes. Skim well.

For the other method, melt six pounds of sugar in a quart of red currant juice, let boil for five minutes and add eight pounds of washed and steamed gooseberries. Cook for forty minutes, skim well and set aside until the next morning. Skim the berries out into jelly glasses, boil down the syrup until very thick, and pour over the fruit. Cover with paraffin when cold.

3. Green gooseberry jelly

Cook the fruit in the upper part of the double boiler until the juice runs freely; then strain as in making currant jelly. Let the strained juice boil hard for ten minutes and add an equal amount of heated sugar to that of the strained berry juice. Store in jelly glasses. A pretty pink jelly and one with a different flavor is obtained by adding one cupful of strained currant juice to every three cupsful of the gooseberry juice.

4. Gooseberry catsup recipe

Stem, wash and mash five quarts of berries, put them into a preserving kettle with six cupsful of granulated sugar, one quart of vinegar and one ounce each of ground nutmeg, allspice, cinnamon and cloves. Boil down the mixture until quite thick and seal in small sterilized jar as for canned fruit. Very good with cold pork or poultry.

5. Gooseberry preserves (Bar-le-duc)

Although slightly troublesome to make these are quite equal to the expensive product sold as bar-le-duc.

Select large, perfect gooseberries. Make a tiny opening in the side of each one. Then with a needle, remove the seeds one by one, taking pains to preserve the shape of the fruit. Weigh the prepared berries, allow an equal amount of strained honey, and when the latter is hot, put in the berries and simmer for four minutes. Skim out the fruit, place in tiny jelly glasses and boil down the honey syrup until very thick. Pour this over the fruit and seal when cold with paraffin.

6. Gooseberry marmalade recipe

Wash and stem three quarts of ripe gooseberries. Cook with as little water as possible until they burst, and add two quarts of sugar, one scant quart of ground pineapple and one pound of chopped, seeded raisins. Boil the mixture very slowly until quite thick and add two cupsful of chopped English walnuts. Store as for jelly.

Pink and green gooseberries
Photo by tycoon101/Envato

Gooseberry recipes (1967)

by Pat Williams (Enquirer Food Editor)

The Gooseberry recipes for Mrs. Donald Smith have really come flooding in. One for gooseberry tarts was added just for good measure.

By the way, one of the traditional gooseberry recipes we know is for gooseberry fool. In cookery, a fool is an old English sweet originally made with whipped cream folded into cooked, sweetened, pureed gooseberries: Hence, gooseberry fool. Either way, you combine equal quantities of the two ingredients. Actually, it can be made with any pureed fruit, cooked or fresh.

Even though these are excellent recipes for gooseberry pies remember that gooseberries are very Scarce. There are few commercial growers and the only ones we know of are in Michigan. The berries are extremely fragile, and this makes them almost impossible to ship.

As we understand it some people do grow them in home gardens and occasionally some local grower may take a chance and sell them at a roadside stand. But they are hard to find. Mrs. Julius Yelton sent along two recipes, one for gooseberry pie and one for gooseberry tarts. She hopes Mrs. Smith will try them although these are not from a hotel restaurant.


gooseberry

Fresh Gooseberry pie (1967)

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 3 cups fresh gooseberries
  • 1-1/2 cups sugar
  • 3 tablespoons quick cooking tapioca
  • 1/4 teaspoon salt
  • Pastry for two-crust 9-inch pie
  • 2 tablespoons butter or margarine
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 189mgCarbohydrates: 74gFiber: 3gSugar: 56gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.


Gooseberry tarts (1967)

Gooseberry tarts (1967)

Yield: 5
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • Plain pastry
  • 3/4 to 1 cup sugar (depending on sourness of berries)
  • 1-1/2 tablespoons flour
  • 1/8 teaspoon salt
  • 4 cups green gooseberries
  • 1-1/2 tablespoons butter

Instructions

  1. Roll out slightly more than half the pastry and line 5 individual tart pans; trim off pastry even with pan rim; chill in refrigerator.
  2. Pick over gooseberries, discarding any soft ones and removing stems and tails, then wash.
  3. Combine sugar, flour and salt.
  4. Sprinkle over berries, stirring to distribute.
  5. Turn into unbaked pastry-lined tart pans; dot with butter.
  6. Brush edge of pastry with water.
  7. Cover with rest of pastry rolled slightly thinner than lower crust and gashed to form a design to let steam escape.
  8. Press edges together firmly; trim off 1/3-inch from pan rim turn under and flute.
  9. Bake in a 450 (F) degree oven for 15 minutes or until crust is delicately browned.
  10. Then reduce heat to 350 (F) degree and continue baking 20 to 30 minutes or until berries are tender.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 146mgCarbohydrates: 51gFiber: 6gSugar: 32gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.


NOTE: Make gooseberry pie the same way, except roll out the pastry to fit an 8-inch pie pan.

This gooseberry pie came from Mrs. Sarah Boim.

Pink gooseberries

Gooseberry pie (1967)

Yield: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 3 cups gooseberries
  • 1-1/2 cups sugar
  • 1/2 cup water
  • 2 tablespoons flour
  • 4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves, powdered
  • 1/8 teaspoon nutmeg
  • 1 recipe plain pastry
  • 1 tablespoon butter

Instructions

  1. Combine gooseberries, 1 cup sugar and water and cook until berries are tender.
  2. Sift remaining sugar, flour, salt and spices together; stir into cooked mixture and cool.
  3. Line pie pan with pastry, pour in filling and dot with butter.
  4. Cover with top crust and bake in a 450 (F) degree oven 10 minutes and reduce temperature to 350 (F) degrees and bake 25 minutes longer.
  5. Makes one 9-inch pie.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 1107mgCarbohydrates: 62gFiber: 3gSugar: 51gProtein: 1g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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One Response

  1. When growing up my grandmother made gooseberry cobbler. I looked forward to it every year. I am thinking of growing a plant and wanting to know if it is possible to can them like tomatoes to use in late recipes. My freezer is full with meat and other things that I grow in my garden.

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