Gooseberry Jelly
INGREDIENTS.
Gooseberries; to every pint of juice allow lb. of loaf sugar.
Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow lb. of ver sugar. Boil the juice and sugar together for nearly hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be taken up and put into small pots. Cover the pots with oiled and egged papers, the same as for currant jelly, and store away in a dry place.
TIME. hour to simmer the gooseberries without the sugar; hour to boil the juice.
SEASONABLE.-Make in July.