[1]6 c. gooseberries (the yellow ones)
3 c. sweet gooseberries (the dark red ones)
2. c. raspberries
1 box (1.75 oz) Ball No Sugar Pectin
4 1/4 c. sugar
1/2 t. butter
Mix 1/4 c. sugar with the pectin and set aside in a bowl. Measure the remaining 4 c. sugar into another bowl.
Place both types of gooseberries in a heavy pot, heat on medium low and as they cook use a potato masher to mush it all up.
Run the mush through a food mill fitted over a large bowl, separating the fruit pulp from the skins, seeds and stems of the fruit. Keep the pulp, toss the detritus.
Measure the gooseberry pulp, the desired result is 4 1/2 c. gooseberry purée. Mix the 2 c. whole raspberries into the pulp.
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Wipe out the heavy pot, add the fruit and the dry pectin/sugar and mix well. A whisk is helpful here. Add the bit of butter. Bring to a full boil, stir, stir, stirring all the while.
When the fruit boils relentlessly no matter how hard you stir, pour in the remaining sugar. Keep stirring and bring the mix back to that full-on boil. Boil at the furious level for a minute then remove from heat.
Skim off any accumulated foam, which should be minimal, thanks to the butter.
Ladle into sterilized jars, seal and process in a boiling water bath for 10 minutes.
Yield: 9 one cup jars.