Jellied Gooseberries

Pick over the gooseberries, removing tops and stems.

Separate the largest gooseberries from the rest.

Place the smaller gooseberries in a preserving kettle with ½ pint of water for each quart of berries.

Stew the smaller gooseberries to a pulp.

Pour the pulp into a jelly bag and let it drain overnight.

The next day, place the large gooseberries in a saucepan and cover with cold water.

Stew the large gooseberries gently until tender.

Remove the large gooseberries from the boiling water and place them in a pan of cold water.

Measure the juice from the cooked gooseberries.

For each pint of juice, add 1 pound of sugar.

In the preserving kettle, combine the fruit juice and sugar.

Heat and stir the mixture, removing any scum that rises.

Once the syrup is clear, drain the large berries and add them to the syrup.

Boil the berries in the syrup until they look clear.

Remove the berries and place them in glasses or jars.

Continue boiling the syrup until it jellies when cooled on a saucer.

Remove the syrup from heat, let it cool slightly, and pour it over the preserved gooseberries.

Once completely cool, seal the jars to keep them airtight.