Take the tops and stalks from a gallon or more of any kind of well-flavoured ripe red gooseberries, and keep them stirred gently over a clear fire until they have yielded all their juice, which should then be poured off without pressing the fruit, and passed first through a fine sieve, and afterwards through a double muslin-strainer, or a jelly-bag. Next weigh it, and to every three pounds add one of white currant juice, which has previously been prepared in the same way; boil these quickly for a quarter of an hour, then draw them from the fire and stir to them half their weight of good sugar; when this is dissolved, boil the jelly for six minutes longer, skim it thoroughly, and pour it into jars or moulds. If a very large quantity be made, a few minutes of additional boiling must be given to it before the sugar is added.
Juice of red gooseberries, 3 lbs.; juice of white currants, 1 lb.: 15 minutes. Sugar, 2 lbs.: 6 minutes.
Obs.—The same proportion of red currant juice, mixed with that of the gooseberries, makes an exceedingly nice jelly.
UNMIXED GOOSEBERRY JELLY.
Boil rapidly for ten minutes four pounds of the juice of red gooseberries, prepared as in the preceding receipt; take it from the fire, and stir in it until dissolved three pounds of sugar beaten to powder; boil it again for five minutes, keeping it constantly stirred and thoroughly skimmed.
Juice of red gooseberries, 4 lbs.: 10 minutes. Sugar, 3 lbs.: 5 minutes.
GOOSEBERRY PASTE.
Press through a sieve the gooseberries from which the juice has been taken for jelly, without having been drained very closely from them; weigh and then boil the pulp for upwards of an hour and a quarter, or until it forms a dry paste in the pan; stir to it, off the fire, six ounces of good pounded sugar for each pound of the fruit, and when this is nearly dissolved boil the preserve from twenty to twenty-five minutes, keeping it stirred without cessation, as it will be liable to burn should this be neglected. Put it into moulds, or shallow pans, and turn it out when wanted for table.
Pulp of gooseberries, 4 lbs.: 1-1/4 to 1-3/4 hour. Sugar, 1-1/2 lb.: 20 to 25 minutes.