This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Use the ripe gooseberries for spicing. To each seven pounds of fruit use four pounds of sugar, one tablespoonful of cinnamon (or two or three sticks of cinnamon broken into bits), one tablespoonful of whole cloves, one tablespoonful of allspice, four blades of mace, and, if liked, a bit of ginger root or orange rind. Place the spices in a muslin bag. Make a thick syrup of the sugar and enough water to dissolve, add the fruit and the vinegar, using about a pint to the above amount of fruit. Remove the fruit with a skimmer and fill into jars. Boil the spiced syrup down to a thick syrup, pour over the fruit, and seal.