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Title: Red Gooseberry and Orange Jam
Categories: canning, jams/jellys
Yield: 1 batch
2 lb ripe red gooseberries
1 lg orange
6 oz raisins
1 lb sugar
Top and tail the gooseberries. Put them in a pot with the thinly pared and
finely shredded orange peel and the chopped pulp. Cook the fruit until
nearly tender; add the raisins and the sugar, and boil - not too fast - for
15 minutes or longer (or until the setting point is reached.) Pot and
seal while still hot.
This jam is nicest made with ripe red gooseberries, but yellow ones can be
used if they are not too ripe.
Contributor: Louise Sylvester; typed by Dave Sacerdote
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