Method. Use well flavored gooseberries, the red variety being the most desirable. Place in kettle and add just enough water to keep from burning. Cook until fruit is very soft, then rub through a coarse sieve or a colander, either of which must be just fine enough to retain the seeds but allow much of the fruit pulp to be rubbed through. Measure this pulp and allow an equal portion of sugar; add half of the sugar and cook about ten or fifteen minutes. Stir in remainder of sugar, and after ten more minutes test on a saucer; if stiff and clear, it is done. Place in glasses and seal.