4 quarts gooseberries. 1 pint (2 cups) water. 2 lbs. seeded raisins. 4 lbs. (8 cups) sugar.
"Top and tail" the gooseberries, then boil them in the water for fifteen minutes. Add the raisins and sugar and cook to a marmalade.
Pour into glasses and seal at once.
Another Method: Put eight pounds of gooseberries with one pint of vinegar and four pounds of brown sugar into a preserving pan, then bring slowly to boiling point and cook gently for three hours. Now add two ounces of ground cloves and two ounces of ground cinnamon tied in a small muslin bag and continue to boil for another hour.
Seal in jars or bottles.
This relish is delicious served with cold meats.