4 qt. gooseberries
3 lb. sugar
Remove the stems and blossom ends from the gooseberries and wash
thoroughly. Add the sugar to the berries in a preserving kettle. Bring
to a rapid boil, cook for a few minutes, and then mash the berries to a
pulp. Cook until the mixture thickens and tests as for jelly. Pour into
hot sterilized glasses, cool, seal, and label.
80. BLACKBERRY JAM.--Probably no jam is so well liked as that made from
blackberries. Some varieties of these are large in size and contain
considerable pulp in proportion to seeds. These are especially
suitable for jam.