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Gooseberry Jam, Red

Take the tops and stalks from the gooseberries, and allow three pounds of sugar to every four pounds of fruit. It is a great improvement to add a pound of red currants to every three pounds of gooseberries. Boil the fruit. Keep it well stirred, to prevent it burning, and as soon as the berries begin to break, add the sugar. Let them boil for half an hour, or until the jam will set when a little is put on a plate. If it will not do this at the end of half an hour, it must boil longer. Pour it into jars, and cover closely, in the usual way. Sufficient, a pound of fruit, etc., for a pound of jam. Probable cost, 7d. or 8d. per pound.