6 quarts of berries.
1½ quarts of sugar.
1 pint of water.
For green gooseberries dissolve the sugar in the water, then add the
fruit and cook fifteen minutes. Ripe gooseberries are to be treated the
same as the green fruit, but use only half as much water. Green
gooseberries may also be canned the same as rhubarb (see p. 18).