GOOSEBERRY JAM

To every eight pounds of red, rough, ripe gooseberries, allow one quart of red-currant juice, five pounds of loaf sugar. Have the fruit gathered in dry weather, and cut off the tops and tails. Prepare one quart of red-currant juice, the same as for red-currant jelly; put it into a preserving-pan with the sugar, and keep stirring until the latter is dissolved. Keep it boiling for about five minutes; skim well; then put in the gooseberries, and let them boil from one half to three quarters of an hour; then turn the whole into an earthen pan, and let it remain for two days.

Boil the jam up again until it looks clear; put it into pots, and when cold cover with oiled paper, and over the jars put tissue paper, brushed over on both sides with the white of an egg, and store away in a dry place. Care must be taken in making this to keep the jam well stirred and well skimmed, to prevent it burning at the bottom of the pan, and to have it very clear.