Put 450g (1lb) gooseberries in a pan, cover them with water and simmer until soft. Strain the fruit and measure the juice, adding 450g (1lb) sugar to each pint. To this add the juice of a lemon and a small bundle of mint. Cook gently to dissolve the sugar, then boil until it sets.
Remove the bundle of mint, finely chop the leaves from six fresh stalks of mint and mis them into the jelly. Then pot for future use.
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