Groseillée

Instructions

1. Cut the tops and stalks from a gallon or more of well-flavoured ripe gooseberries, throw them into a large preserving-pan, boil them for ten minutes, and stir them often with a wooden spoon.
2. Then pass both the juice and pulp through a fine sieve, and to every three pounds' weight of these add half a pint of raspberry-juice, and boil the whole briskly for three-quarters of an hour.
3. Draw the pan aside, stir in for the above portion of fruit, two pounds of sugar, and when it is dissolved renew the boiling for fifteen minutes longer.
4. Proportions: Ripe gooseberries, boiled 10 minutes. Pulp and juice of gooseberries, 6 lbs.; raspberry-juice, 1 pint: 3/4 hour. Sugar, 4 lbs.: 15 minutes.
5. Note: When more convenient, a portion of raspberries can be boiled with the gooseberries at first.