Six pounds of ripe gooseberries ; four pounds of sugar.

Stem and top the gooseberries, and boil one hour in a preserving kettle, watching closely that the fruit does not scorch. Stir often. If the juice increases very rapidly, dip out some of it. When the fruit has boiled an hour add the sugar, and cook an hour longer. Put the jam boiling hot into glass tumblers or small jars and seal. The extra juice from this makes a delicious tart jelly, almost equal to currant for serving with meats and game.