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Gooseberry Jam (INGREDIENTS To every lb)

INGREDIENTS. - To every lb. of fruit allow lb. of loaf sugar; currant-juice. AVERAGE Cost per lb. pot, 6d.

Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft. Weigh them; with a pair of scissors cut off the tops and tails, and to every 6 lbs. of fruit have ready 1/2 pint of red-currant juice, drawn as for jelly.

GOOSEBERRIES.

Put the gooseberries and currant-juice into a preserving-pan, let them boil tolerably quickly, keeping them well stirred; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming and stirring it, that it does not burn at the bottom. It should be boiled rather a long time, or it will not keep. Put it into pots (not too large), let it get perfectly cold, then cover the pots down with oiled and egged papers.

TIME. About 1 hour to boil the gooseberries in the currant-juice, from to hour with the sugar.

SEASONABLE. Make this in June or July.