Recipe of Gooseberry and Raspberry Preserve - Food Recipes

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Title: Gooseberry and Raspberry Preserve
Categories : canning, jams/jellys
Serving size: 1 batch 3 lb ripe red gooseberries 1/2 lb raspberries 2 lb sugar Top and tail the gooseberries. Throw them into a large pot with the raspberries. Boil them for 10 minutes, stirring frequently with a wooden spoon. Pass the juice and pulp through a fine sieve and boil the whole briskly again for 45 minutes. Draw the pan aside, stir in the sugar until dissolved and then renew the boiling for 15 minutes longer (or until jelling temperature is reached.) Put in hot jars and seal. Contributor: Louise Sylvester; typed by Dave Sacerdote -----