Green Gooseberry Jelly

Carefully picked gooseberries, allowing to each pound of fruit 3/4 pint of water; to every pound of juice allow 1 lb. of white sifted sugar.

Boil the fruit in the water, reduce to a pulp- it will take 1/2 hour-strain through a jelly-bag, weigh the sugar in the above proportions; boil up the juice quickly and add the sugar; boil till reduced to a jelly (about 20 minutes), skim and stir well; pour into pots.

Red Gooseberry Jelly

Make it in the same way as the green, but 3/4 lb. of sugar will be sufficient for each pound of juice. In straining the juice be careful not to press the fruit. The surplus fruit, with the addition of some currant juice, can be made into common jam.