Half an hour is rather too long for them to stand in the oven.
350. To preserve RED GOOSEBERRIES.
Take a pound of sixpenny sugar, and a little juice of currans, put to it a pound and a half of Gooseberries, and let them boil quick a quarter of an hour; but if they be for jam they must boil better than half an hour.
They are very proper for tarts, or to eat as sweet-meats.
351. To bottle BERRIES another Way.
Gather your berries when they are full grown, pick and bottle them, tie a paper over them, prick it with a pin, and set it in the oven; after you have drawn, and when they are coddled, take them out and when they are cold cork them up; rosin the cork over, and keep them for use.
352. To keep BARBERRIES for TARTS all the Year.
Take barberries when they are full ripe, and pick 'em from the stalk, put them into dry bottles, cork 'em up very close and keep 'em for use.
You may do cranberries the same way.
353. To preserve BARBERRIES for TARTS.