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Green Gooseberry Preserve

Stem the berries, move the blossom end and wash the fruit in cold water, draining well. Allow one pound of fruit; one and one-fourth pound of sugar; one and one-half pint of water.

Cover the berries with boiling water, and set the kettle in a moderate heat to scald the fruit. Put the sugar and water together in another kettle. Boil, skim and set aside to cool. As soon as the fruit is tender skim it from the boiling water, placing it carefully in a pan of cold water. When the berries are cool, turn them into a colander, drain well and then place them in boiling syrup. Cook them gently about twenty minutes, when the fruit should be clear. If the berries grow tender to breaking before the syrup is thick enough, skim them out and boil down the syrup, returning them for a final heating just before sealing or setting away.