No. 3377 — Preserved Gooseberries in Compote Jars

Choose fully ripe white, yellow or red gooseberries and carefully trim their stems.

For every pound fruit make a thick syrup from 1 pound sugar and ¾ glass water; skim thoroughly with blotting paper. Drop the gooseberries into boiling syrup and remove at once from heat.

Cool slightly, transfer fruit and syrup to a compotier jar, cover with paper and animal bladder and tie tightly with twine.

Stand in a saucepan of cold water with straw or hay separating the jars, filling the pan until only about ¾ vershok of each jar shows above the water.

Bring the water to a boil, keep it boiling at least fifteen minutes, then remove the pan from the heat. Once the water cools, remove, wipe, cork and seal the jars with resin and keep in a cold dry place.

The author says that almost all other preserves are made similarly, with small differences, and refers to the general note in recipe No. 3376.