258.—Gooseberry Jam.
Take 7 lbs. of clean, picked, dry gooseberries, put them into your preserving pan with 1 pint of water and 7 lbs. of sifted loaf sugar. Boil over a clear fire from twenty minutes to half an hour; when they are boiled to the consistency required take them off, put them into jars and secure them from the air as the others.