Jelly of Ripe Gooseberries

Instructions

1. Take the tops and stalks from a gallon or more of any kind of well-flavoured ripe red gooseberries, and keep them stirred gently over a clear fire until they have yielded all their juice.
2. Pour the juice off without pressing the fruit, and pass it first through a fine sieve, and afterwards through a double muslin-strainer, or a jelly-bag.
3. Next weigh it, and to every three pounds add one of white currant juice, which has previously been prepared in the same way.
4. Boil these quickly for a quarter of an hour, then draw them from the fire and stir to them half their weight of good sugar.
5. When this is dissolved, boil the jelly for six minutes longer, skim it thoroughly, and pour it into jars or moulds.
6. If a very large quantity be made, a few minutes of additional boiling must be given to it before the sugar is added.
7. Proportions: Juice of red gooseberries, 3 lbs.; juice of white currants, 1 lb.: 15 minutes. Sugar, 2 lbs.: 6 minutes.
8. Note: The same proportion of red currant juice, mixed with that of the gooseberries, makes an exceedingly nice jelly.