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
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