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Gooseberry Jelly

E. M. Walker, Boil six pounds of green unripe gooseberries in six pints of water (they must be well boiled, but not burst too much); pour them into a basin, and let them stand covered with a cloth for twenty-four hours, then strain through a jelly bag, and to every pint of juice add one pound of sugar. Boil it for an hour, then skim it and boil for one hour longer with a sprig of vanilla.