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Gooseberry Jelly

Choose ripe, and perfectly sound gooseberries, gathered on a dry day. Pick them, put them into a preserving-pan, and simmer them gently until they yield their juice readily. Strain them through a sieve, and afterwards through a jelly-bag, but on no account squeeze the fruit. If left moist the gooseberries may, with the addition of some sugar and a few red currants, be made into jam, for puddings, etc. Weigh the juice, boil it quickly for a quarter of an hour, then pour into jars, and cover securely. It is a great improvement to add a pound of red or white currant juice to every three pounds of gooseberry juice.