Gooseberry Jelly
Ingredients
Gooseberries; to every pint of juice allow 3/4 pound of loaf sugar.
Instructions
Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, and stir them over the fire until they are quite soft; then strain them through a sieve, and to every pint of juice allow 3/4 pound of sugar. Boil the juice and sugar together for nearly 3/4 hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on to a plate, it is done, and should then be taken up and put into small pots. Cover the pots with oiled and egged papers, the same as for currant jelly, and store away in a dry place.
Time: 3/4 hour to simmer the gooseberries without the sugar; 3/4 hour to boil the juice.
Seasonable in July.
Source
The Book of Household Management (1861).
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