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Gooseberry Jam

Weigh out seven pounds of gooseberries, wipe them well with a cloth, cut off the stalks and put them in a preserving-pan with seven pounds of sugar and one pint of water, and boil over a clear fire. When the gooseberries are soft, remove the scum that forms at the top, pour them into jam jars, cover them first with paper dipped in brandy and then with bladder or parchment paper, tie down tightly, and keep them in a dry cupboard until needed.