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Gooseberry Jam, Green

Allow a pound of sugar and half a pint of water to every pound of fruit. Boil the sugar and water together for fifteen minutes. Skim carefully, put in the gooseberries, and let them simmer gently, stirring all the time, until the jam will set when a little is put on a plate. This will be in about forty-five minutes after it has come to the boil. Pour into jars. Cover with brandied or oiled paper, and place tissue paper, dipped in strong gum-water, or in white of egg, over the jars. On an average, a pound of jam may be obtained from a pound of fruit. Probable cost, 8d. per pound.