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Gooseberry Jam

Pick and carefully remove with a needle seeds of twenty-five pounds ripe, sound, fresh gooseberries, plunge in plenty boiling water with a half tablespoon salt and let boil for five minutes. Thoroughly drain on sieve, disgorge in cold water for two hours and drain again on a sieve. Place sixteen pounds granulated sugar in a copper basin with two quarts water and a tablespoon vanilla essence. Set basin on brisk fire and cook for ten minutes, drop in berries, lightly mix and boil for two minutes, transfer to an earthen basin and let stand for six hours. Pour syrup (only) into basin, boil briskly for five minutes, drop in goose-berries, boil for two minutes, then re-pour whole into the basin and let thoroughly cool. Re-pour syrup (only) into the other basin and boil until it begins to bubble, drop in gooseberries, lightly mix and remove to table. Dip some jelly glasses in hot water for a few minutes, take out and wipe, fill up with jam and let thoroughly cool. Place a piece of wax paper lightly dipped in brandy over each glass, tightly cover, lay in cool place, and the jam is ready for use.