Ingredients
- 10 pints water
Directions
1
To 12 pints fruit allow 10 pints water ; to every pint of juice £ lb. sugar. Put the gooseberries, after cutting off the tops and tails, into a preserving-pan, with water, and stir them over the fire until they are quite soft ; then strain them through a sieve, and to every pint of juice allow J lb. of sugar. Boil the juice and sugar together for nearly £ hour, stirring and skimming all the time; and if the jelly appears firm when a little of it is poured on a plate, it is done, and should then be taken up and put into small pots.
By Hamilton, Margaret ·
Recipe sourced from
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