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GOOSEBERRY JAM, RED (another way)

Allow a pint of red currant juice, prepared as for red currant jelly, and three pounds of loaf sugar to every four pounds of gooseberries. Put the sugar and the juice into a preserving-pan, and boil for five minutes after the sugar is dissolved. Add the gooseberries, and boil all gently together for forty minutes. Pour out the contents of the pan, and on the following day put the berries into jars, boil the syrup for a quarter of an hour, and pour it over the fruit. Cover closely. Probable cost, 9d. per pound jar. Sufficient for about four pounds.