----- Now You're Cooking! v4.53 [Meal-Master Export Format]
 
       Title: Gooseberry and  Raspberry Preserve
  Categories: canning, jams/jellys
       Yield: 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
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