Required: Equal quantities of fruit and sugar.

Quarter of a pint of water to each pound of fruit.

"Top and tail" the gooseberries. Break up the sugar slightly, put it in the pan with the water, let it dissolve slowly, then bring it quickly to the boil. Add the fruit and boil it quickly until some "jellies" when cold. Keep it well skimmed during the cooking. Pour into clean, dry jars and cover when cold.