Gather gooseberries that are still completely green (i.e., before June 15). Clean the berries and place them in a preserving pan, pouring on enough water just to cover them. Cook until the gooseberries are soft, stirring and mashing them with a spoon. Pour everything into a napkin or into a clean, thick, triangular linen bag* tied to an overturned stool so the juice can drain off gradually. Let it settle and then carefully pour off the clear juice. For
*This is called a jelly bag in English or a chausse (sleeve) in French.
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