Green Gooseberry Jam

Pick the green gooseberries and place them in a copper preserving pan.

Add enough water to reach halfway up the fruit and cover the pan.

Boil gently until the gooseberries begin to burst, then remove from heat.

Let the mixture sit covered in a cool place overnight.

The next day, boil the mixture again and rub it through a cane sieve into a large white pan.

For every pound of pulp, boil an equal amount of sugar until it reaches a pearl stage.

Pour the pulp into the sugar and stir on the fire until it thickens enough to hang in drops from a spoon.

Transfer the jam into gallipots and cover with circular pieces of paper dipped in brandy.

Tie down the covers with paper and string.