Spiced Gooseberries

A sweetly delicious preserve from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 50 mins
• Yields: 5 pints

Ingredients

• 5  lbs  ripe gooseberries
• 4  lbs brown sugar
• 2  cups vinegar
• 2  tablespoons whole cloves
• 3  teaspoons cinnamon
• 3  teaspoons allspice

Directions

1. Wash gooseberries and pick over.
2. Combine with the remaining ingredients.
3. Cook slowly until mixture becomes rather thick.
4. Pour into sterilized jars and seal.