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Gooseberry Jam, White or Yellow

Choose sound ripe gooseberries, which have been gathered on a dry day. Pick off the tops and stalks, and take equal weights of fruit and sugar. Put the sugar into a preserving-pan, with a cupful of water of every pound. Boil for ten minutes, then add the fruit, and when the berries have once boiled, simmer gently until they are sufficiently cooked. This may be ascertained in the usual way by putting a little of the syrup on a plate, and, if it jellies it is done enough. Pour into jars, cover with brandied or oiled paper, and tissue-paper dipped either in gum-water or the unbeaten white of an egg. Time, three-quarters of an hour to boil the fruit. Sufficient, a pint and a half of fruit for a pound of jam.