_Ingredients._—To every lb. of fruit allow ¾ lb. of loaf sugar;
currant-juice. _Mode._—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 ½ pint of red-currant juice, drawn as for
jelly. 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 ½ to ¾
hour with the sugar. _Average cost_, per lb. pot, from 6_d._ to 8_d._
_Sufficient._—Allow 1½ pint of fruit for a lb. pot. _Seasonable._—Make
this in June or July.