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Green Gooseberry Jelly

Cook the gooseberries in a double boiler until the juice flows freely. Turn into a jelly bag and let drip without interference. If clogging checks the flow of juice, scrape the inside of the bag occasionally with a wooden or silver spoon. If desired very clear, strain the juice through a second bag. Measure the juice and put an equal number of cups of sugar in the oven to heat. Let the juice boil vigorously about ten minutes. Skim as needed. Then add the hot sugar, and, as soon as the jellying point is reached, turn into glasses that have been rinsed in hot water. Longer boiling before the addition of the sugar is needed if water be added to the gooseberries.

Gooseberry jelly is much improved if one cup of currant juice be added to each three cups of gooseberry juice. Or the gooseberries and currants may be cooked together for the juice.