Gooseberry Jam (I)

Ingredients

• To every lb. of fruit
• 3/4 lb loaf sugar
• currant-juice

Instructions

1. Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft.
2. Weigh them; with a pair of scissors, cut off the tops and tails, and to every 6 lbs. of fruit have ready 1/2 pint of red-currant juice, drawn as for jelly.
3. Put the gooseberries and currant-juice into a preserving-pan;
4. let them boil tolerably quickly, keeping them well stirred;
5. when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming: and stirring it, that it does not burn at the bottom.
6. It should be boiled rather a long time, or it will not keep.
7. Put it into pots (not too large);
8. let it get perfectly cold;
9. then cover the pots down with oiled and egged papers, as directed for red-currant jelly No. 1533.