Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

GOOSEBERRY JELLY.

Take two quarts of bruised gooseberries, simmer the mass with one pint and a half of water for about a quarter of an hour, then put it into a flannel bag to strain off the juice, and to one pint add one pound and a half of lump sugar; simmer it, as stated under the article currant jelly.