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Gooseberry Jam

Take the tops and stalks from some light-coloured gooseberries, rather under-ripe, and allow one pound of loaf sugar, and the finely-grated rind and juice of half a lemon, to every pound of fruit. Put the berries into a saucepan, strew the sugar, etc., over them, add a little water, to prevent burning, bring them to a boil, and skim carefully. When the jam has boiled about a quarter of an hour, put a little on a cold plate. If it jellies, even slightly, it may be taken from the fire, and poured into jars. Probable cost, 7d. or 8d. per pound.