Strawberry & Gooseberry Marmalade
- Use double amount of strawberries to that of gooseberries. Place gooseberries in upper part of double boiler and cook until broken; then press pulp through a strainer, discarding the skins. Measure pulp and juice and use an equal amount of sugar. Heat strawberries in double boiler until softened; then measure, using half as much sugar. Mix the fruits and boil until thick, skimming while cooking. Pour into hot, sterilised jars and seal.