GOOSEBERRY JAM

Top and tail the gooseberries and boil one hour, stirring constantly. To each pound of the uncooked fruit you should have allowed three-quarters of a pound of sugar .After the hour’s boiling is ended, dip out any superfluous juice (which will make delicious jelly) put in your sugar and cook an hour longer. Turn the jam into glasses or small jars and seal. When this is served with cottage cheese or cream cheese it is a fair equivalent for the imported bar le duc.