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Gooseberry Jelly

Take the required quantity of ripe gooseberries, wipe them and put them in a preserving-pan with a little water to keep them from burning, and let them stew at the side of the fire until tender; then mash them, strain the juice through a sieve and for each pound of it add three-quarters of a pound of crushed loaf sugar. Put it into a stewpan, reduce until it will drop from the spoon in lumps, and turn into jars; tie these over tightly, and keep them in a dry place until wanted.