No. 3246 — Very Green Gooseberry Preserve
English historical translation of Molokhovets recipe No. 3246 from the 1901 Russian cookbook, retaining original methods and measures.
Seed and rinse unripe green gooseberries gathered between 10 and 15 June. Place in a glazed earthenware pot in layers with cherry leaves and a little sorrel or spinach. Pour spirit over them, close the lid, seal with dough and place for several hours in an oven as hot as after bread has been removed.
The next day take out the berries and put in iced water. After an hour change the water and bring the berries briefly to a boil in it. Drain, plunge immediately into iced water, boil a second time, chill again and change the iced water several more times, leaving berries 10–15 minutes each time to remove the spirit smell.
Drain in a sieve, spread on a tablecloth to dry and weigh. For each pound berries take 2 pounds sugar and 1 glass water.
Make a syrup with three-quarters of the sugar, bring to the boil, skim and add the berries while hot. As soon as they begin to boil sprinkle with the remaining sugar, bring vigorously to the boil three times, and finish over low heat. A piece of vanilla may be added.
The author also allows the second or third preserve method, as described in the general note.