Ingredients
- three pounds add one of white currant juice
- half their weight of good sugar
- 3 lbs
- 2 lbs
Directions
(_Excellent._)
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.