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Gooseberry Jelly, Green

Cut off the tops and stalks from some ripe gooseberries. Put them into a preserving-pan, with three-quarters of a pint of water to every pound of fruit, and simmer gently until they are well broken. Strain through a jelly-bag, without squeezing the fruit. Weigh the juice, and boil it rapidly for a quarter of an hour. Mix with it an equal weight of loaf sugar, and boil together until it will stiffen. Skim carefully, and pour into jars. Probable cost, 9d. per half-pound jar. Sufficient, a pound of gooseberries will give on an average nearly three-quarters of a pint of jelly.